Spirits Production Flashcards
What is the aim of alcoholic fermentation?
To create alcohol and flavours
What is the aim of distillation?
To concentrate and select some of the fractions from a fermented alcoholic liquid or solid.
What is the aim of processing a raw material?
To create a sugary liquid (or solid) that has flavours from the raw material.
What is the aim of post distillation operations?
To adjust the flavour, colour, sweetness and alcohol level of a spirit.
Complete the statement: Starch is a complex carbohydrate composed of ________________ molecules.
Glucose
How are Ester’s formed?
When a fatty acid reacts with an alcohol.
What is produced when yeast metabolises sugar?
Primary outputs are Ethanol, Carbon dioxide and heat. Other outputs include Methanol, Fusel Alcohols, Esters, Fatty acids and sulfur compounds.
What are Fructans?
Fructans are a group of complex carbohydrates made up of predominantly fructose.
What are amylases?
Enzymes used to break up starches.
What is stored in the endosperm of a grain?
Starch granules.
Gelatinisation is the process of what?
Using water and heat to unravel starch granules and make them soluble.
What does the cooking of grains achieve?
The heat breaks up the protein net in the endosperm and also gelatinises the starches.
What is the optimal temperature for the gelatinisation of the starch in Barley and for enzyme efficiency during the mashing process?
63-64 deg C.
In context of distillation, what is vapour?
Ethanol and water in a mxture of gas and liquid droplets.
What is a maillard reaction?
A reaction when a sugar reacts with an amino acid. The reactions speed up as temperature increases.
