Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Distilling > Introduction > Flashcards

Introduction Flashcards

(93 cards)

Start Studying
1
Q

What are the four main groups of alcoholic beverages?

A
  1. Beer
  2. Wine
  3. Mead
  4. Distilled Spirits

Alcoholic beverages are classified based on production processes and alcohol content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How is beer produced?

A

By converting and fermenting starch containing plant material such as grain flavoured with hops

Beer is the world’s oldest and most widely consumed alcoholic beverage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the typical alcoholic strength range of beer?

A

4% to 6% ABV, but may be less than 1% or more than 20%

ABV stands for percentage absolute alcohol measured by volume

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the two main types of beer?

A
  1. Lager
  2. Ale

Ale includes varieties such as pale ale, stout, and brown ale

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is wine produced from?

A

Fermenting a mixture of sugar containing fruit, vegetables, or flowers

Grapes are the most common fruit used for wine production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the typical alcohol content range of wine?

A

7% to 16% ABV

Sparkling wine is made by bottling the wine before fermentation is complete

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is mead made from?

A

Honey and water via fermentation with yeast

Mead may be still, carbonated, or naturally sparkling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the alcohol content range of mead?

A

3% to 20% ABV

Mead is often referred to as ‘honey wine’ or ‘honey beer’

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are distilled spirits produced from?

A

Distilling fermented products (beer, mead, wine, or pure sugar fermentations)

Spirits have an alcohol content of at least 20% ABV

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the main types of distilled spirits based on raw materials?

A
  1. Grain based
  2. Fruit based
  3. Molasses/Cane Syrup/Sugar based
  4. Blue Agave/other Agave based
  5. Protein based
  6. Any of above flavoured with Juniper Berries
  7. Any of above flavoured and sugar added
  8. Any of above with added sugar below Liqueur level
  9. Any of above flavoured and diluted to low alcohol levels

The groups do not always correspond with specific liquor laws on a per country basis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Fill in the blank: The first clear evidence of deliberate distilling was by _______ in Alexandria.

A

Greek alchemists

This occurred around 100 AD

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

True or False: Distilling from grains was discovered around 1450 AD.

A

False

Distilling from grains was discovered around 1450 AD, but it was not the first instance of distilling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the significance of the year 1830 in the history of distilling?

A

Continuous distilling patent registered by Joseph (Aeneas) Coffey in Britain

This innovation advanced the distillation process significantly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the main purpose of this course on distilling?

A

To provide an overview of fermentation, distillation, and spirit enhancement techniques

It does not focus on producing alcohol from cellulose or brewing beer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the estimated date for the first ‘mampoer’ to be distilled?

A

Around 1830’s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Who registered a continuous distilling patent in Britain in 1830?

A

Joseph (Aeneas) Coffey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

In what year did Distillique start distilling training for Home Distillers in South Africa?

A

2009

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the main categories of spirit classes based on raw material used?

A
  • Grain
  • Fruit
  • Blue agave
  • Molasses
  • Potatoes
  • Anything with sugar
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is the legal requirement for non-commercial distilling in South Africa?

A

Registration as an Article 116 Manufacturer and obtaining a still permit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are the three primary safety concerns during distilling?

A
  • CO2 asphyxiation
  • Fire and Explosion
  • Poisoning
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is the flash point temperature for 95% ABV alcohol?

A

13 ℃

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is the consequence of CO2 concentrations of 15%?

A

You will faint and die.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What should be done to prevent CO2 asphyxiation in the fermentation area?

A

Ensure good ventilation in your fermenting area

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is the maximum safe concentration of methanol that can be produced during distillation?

A

Not considered harmful by most people

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
What is the guideline on how much heads to discard during distillation?
5ml of heads per litre of fermentation
26
Fill in the blank: Pectin is a structural _______ contained in the primary cell walls of terrestrial plants.
heteropolysaccharide
27
What is the first step in the process to register for non-commercial distilling in South Africa?
Purchase a Legal and Serialized Still
28
True or False: It is legal to distill at home without any permits in South Africa.
False
29
What type of fermentation produces the most methanol?
Fruit skin fermentations or grain mash fermentations
30
What is the difference between American Style and German Style Schnapps?
* German Style: un-aged fruit brandy * American Style: sweetened un-aged fruit brandy
31
What must be done to legally sell spirits for off-site consumption in South Africa?
Obtain an off-site consumption license
32
What type of alcohol is unacceptable to distill due to denaturing agents?
Methylated spirits
33
Fill in the blank: The toxicity data for methanol indicates that a fatal dose requires consuming more than _______ of pure methanol within one hour.
100ml
34
What is the recommended action if a leak develops in the still?
Stop all sources of heat, then fix it.
35
What is the legal definition of 'Own use' in the context of distilling?
For yourself, may give it away for free but not sell or barter.
36
What is the maximum production limit for a Micro-Manufacturer's License in South Africa?
Less than 2 million litres AA4 per year
37
What type of spirits must be made in the Calvados region of France?
Apple Brandy
38
What is the main use of pectin in food products?
As a gelling agent
39
What is the recommended storage condition for uncut alcohol?
In the refrigerator
40
What is pectin?
A structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. ## Footnote First isolated and described in 1825 by Henri Braconnot.
41
What is the primary commercial source of pectin?
Mainly extracted from citrus fruits. ## Footnote It is produced as a white to light brown powder.
42
List some uses of pectin in food.
* Gelling agent in jams and jellies * Fillings * Medicines * Sweets * Stabilizer in fruit juices and milk drinks * Source of dietary fiber
43
What is the chemical composition of pectin?
A polymeric material where at least 75% of the carboxyl groups of the galacturonate units are esterified with methanol.
44
What role does pectin play in plant cell walls?
Confers rigidity when bound to cellulose and helps bind cells together in the middle lamella.
45
How does pectin change during fruit ripening?
It is broken down by enzymes pectinase and pectinesterase, leading to softer fruit.
46
Which fruits are high in pectin?
* Pears * Apples * Guavas * Quince * Plums * Gooseberries * Oranges
47
What are typical pectin levels in apples?
1-1.5% (fresh weight).
48
What is pectinase?
An enzyme that breaks down pectin, also known as pectic enzymes.
49
What are some examples of pectinase enzymes?
* Pectolyase * Pectozyme * Polygalacturonase
50
What is the commercial product used for pectinase?
Pectolase, which is a mixture of several pectinase enzymes.
51
What is the function of pectinase in fermentation?
Helps break down plant material and reduces pectin haze in finished wine.
52
What is a potential downside of using pectinase?
It can release additional methanol during fermentation, impacting product quality.
53
From where is commercial pectinase extracted?
Extracted from fungi such as Aspergillus niger.
54
What happens to pectinase when it is boiled?
It is denatured, making it harder to connect with pectin.
55
What is the ideal temperature range for pectinase activity?
45 to 55 °C.
56
What is the optimal pH range for pectinase activity?
3.0 to 6.5.
57
What is lead poisoning a concern for in distilling?
When joints of distilling apparatus are soldered with lead-containing solder.
58
What should be used instead of normal lead solder for distilling?
Plumbers solder (97% Tin and 3% Copper), silver solder, or copper braising.
59
What is the risk associated with high purity spirits in distilling?
They can dissolve lead from soldering joints and carry it into distilled spirits.
60
What materials should be avoided in the vapor path during distillation?
* Rubber seals * Silicone sealant (except 'Aquarium' grade) * Normal plastic
61
What are some dangerous substances that should not be added to alcohol?
* Battery acid * Antifreeze * Batteries
62
What is foetal alcohol syndrome (FAS)?
A disorder that can occur when a pregnant woman ingests alcohol, affecting the embryo.
63
What are the main effects of FAS?
Permanent central nervous system damage and array of cognitive and functional disabilities.
64
What is the recommended guideline regarding alcohol during pregnancy?
Not to drink alcohol at all during pregnancy.
65
How is ethanol metabolized in the body?
Converted into acetaldehyde by alcohol dehydrogenase and then into acetic acid by acetaldehyde dehydrogenase.
66
What is acetaldehyde and its significance?
A toxic byproduct of ethanol metabolism linked to various clinical effects.
67
What are the long-term effects of alcohol consumption?
* Increased risk of alcoholism * Cardiovascular disease * Chronic pancreatitis * Alcoholic liver disease * Cancer
68
What is the impact of alcohol on the central nervous system?
Can cause damage to both the central and peripheral nervous systems.
69
What are the effects of alcohol blood levels on the body?
* 0.05%: Euphoria, talkativeness * 0.1%: CNS depression, nausea * 0.14%: Decreased blood flow to brain * 0.3%: Stupefaction * 0.4%: Possible death * 0.55%: Death
70
What is a key aspect of responsible drinking?
Enjoying the benefits of alcohol while stopping before overindulgence increases.
71
What do moderate drinking guidelines typically state?
* One drink equals 15ml of pure alcohol * South Africa: max one drink/day for women, two for men * UK: max two drinks/day for women, three for men
72
What is the main effect of Fetal Alcohol Syndrome (FAS)?
Permanent central nervous system damage, especially to the brain ## Footnote This damage can lead to cognitive and functional disabilities.
73
What percentage of pregnant women in the United States admit to using alcohol?
10-15% recently used alcohol; up to 30% at some point during pregnancy ## Footnote This highlights the prevalence of alcohol use during pregnancy.
74
What are primary cognitive and functional disabilities associated with prenatal alcohol exposure?
* Poor memory * Attention deficits * Impulsive behaviour * Poor cause-effect reasoning ## Footnote These disabilities can have lifelong impacts on individuals.
75
What is the leading known cause of mental retardation in the Western world?
Foetal alcohol exposure ## Footnote This emphasizes the public health concern regarding alcohol consumption during pregnancy.
76
What is a blackout in the context of alcohol consumption?
Impaired long-term memory creation or complete inability to recall the past ## Footnote This is similar to anterograde amnesia.
77
True or False: 'Blacking out' is the same as 'passing out'.
False ## Footnote Blacking out refers to memory loss, whereas passing out refers to loss of consciousness.
78
What is the relationship between alcohol blackouts and alcoholism?
Blackouts could be a good predictor of alcoholism ## Footnote This suggests a potential warning sign for developing alcohol dependency.
79
What are the major contributing factors to elevated blood levels of triglycerides?
Frequent drinking of alcoholic beverages (except for red wine) ## Footnote This indicates the health risks associated with alcohol consumption.
80
Is ethanol a carcinogen?
No, but its first metabolic product, acetaldehyde, is toxic, mutagenic, and carcinogenic ## Footnote This highlights the risks of alcohol metabolism.
81
What are the primary causes of headaches and hangovers after alcohol consumption?
* Impurities * Congeners * Incomplete metabolization of alcohol (specifically acetaldehyde) ## Footnote The type of alcohol consumed can affect the severity of hangover symptoms.
82
What symptoms are associated with hangovers?
* Headache * Halitosis * Gastric irritation * Fatigue * Dizziness ## Footnote These symptoms vary in severity based on the type of alcohol consumed.
83
What was the incidence of after-effects in subjects who consumed whisky?
* Halitosis 27% * Gastric irritation 25% * Headache 9% * Dizziness 7% * Fatigue 6% ## Footnote This data illustrates the negative effects of certain alcoholic beverages.
84
What is the chief culprit among congeners responsible for hangover symptoms?
Amyl alcohol ## Footnote This finding suggests that the type of alcohol and its impurities can significantly affect health outcomes.
85
What are the three main processes during the creation of spirits?
* Fermentation * Distillation * Spirit enhancement ## Footnote Each process plays a critical role in the production of alcoholic beverages.
86
What is the purpose of fermentation in spirit creation?
Creation of ethanol and congeners (flavours and aromas) ## Footnote This process includes the conversion of starches into fermentable sugars.
87
What is the result of distillation in the spirit-making process?
Separation of ethanol and desired congeners from the rest of the fermentation ## Footnote This step is crucial for achieving the desired alcohol content and flavor.
88
What is the conversion process in alcohol production?
The process where starch is turned into sugar through the action of enzymes ## Footnote This is essential for fermentation, as yeast cannot metabolize starch directly.
89
What are the two types of molecules produced from starch?
* Amylose (linear chains) * Amylopectin (branched chains) ## Footnote These molecules differ in their solubility and properties.
90
What must be done to starch before it can be fermented?
It must be broken down into simple six carbon sugars ## Footnote This is achieved through enzyme action during the conversion process.
91
What is the role of alpha-amylase in starch conversion?
Breaks down starch polymer to produce soluble dextrins ## Footnote This enzyme is key for making starch accessible for fermentation.
92
What is the importance of sanitizing equipment in the conversion process?
Prevents bacterial infections in grain-based washes/wort/mashes ## Footnote Maintaining hygiene is crucial for successful fermentation.
93
What is a highly effective sanitizing agent mentioned for equipment?
Lodophor at 15ml per 20 litres of water ## Footnote This agent helps maintain sanitation during the fermentation process.

Distilling (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions