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Flashcards in Production Deck (26)
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1

What 3 fermentable sugars in fruits and sugar cane

Glucose
Fructose
Sucrose

2

Of the three simple sugars, which two come from photosynthesis?

Glucose and fructose

Sucrose is combination of the two.

3

Two risks associated with sugars used for fermentation

Spoilage and oxidation

Management strategies
- sulfur dioxide
- process as fast as possible
- blanket w CO2

4

What are the objectives of post distillation operations?

-adjust Colour
-adjust flavour
- adjust sweetness
-adjust texture
-adjust alcohol level

5

What is Bagasse?

The name for fibrous left over material from sugar cane processing.

6

Two types of sugars made by plants during photosynthesis

Glucose and fructose

7

A type of sugar that a plant can make by bonding together a molecule of glucose and a molecule of fructose

Sucrose

8

Process in which I even in the atmosphere reacts with harvested fruits and sugar cane

Oxidation

9

Grape skins and stems left over from winemaking

Pomace

10

Process that sugar cane juice undergoes to kill unwelcome bacteria and fungi

Pasteurization

11

Process that sugar cane juice goes through to remove impurities before it can be refined

Clarification

12

In the process of creating sugar and molasses, this is the highest quality of sugar with the least impurities

A-sugar

13

In the process of creating sugar and molasses, this is a by-product if the refining process. It has a very high level of impurities

Blackstrap molasses

14

a group of complex carbohydrates made up of glucose

Starch

15

The three stages if starch conversion

Modification
Gelatinization
Enzymatic hydrolysis

16

Stage of starch conversation that is only relevant for grains

Modification

17

Enzymes required to break up starch

Amylase

18

In a grain, the harder outer cover of the grain

Husk

19

In a grain, the layer immediately underneath the husk

Bran

20

Part of the grain that starch granules are stored

Endosperm

21

Part of the grain that will grow into a new plant

Germ

22

Enzymes that are derived from grains, commonly malted barley

Endogenous enzymes

23

Enzymes that are derived from other sources, but not from grain. Distillers usually buy them from special suppliers.

Exogenous enzymes

24

A group of complex carbohydrates made up mainly of fructose

Fructan

25

Convention in the agave spirits yo refer to all the fructans in agave

Inulin

26

In an agave plant, the hard core that remains after cutting off the spiky leaves.

Piña