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TSP > Spirits Production > Flashcards

Spirits Production Flashcards

1
Q

Saccharification

A

Heating starch to trigger conversion of the starch to sugar

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2
Q

Mash Tun

A

Cylindrical container used to cook mash

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3
Q

Fermentation

A

Action of yeast on sugar

Yeast consumes and metabolizes sugar and coverts to:

Ethyl alcohol, carbon dioxide and energy (Heat)

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4
Q

Lees

A

Dead yeast cells

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5
Q

Distillation

A

Alcohol concentrated in a still
Alcohol lower boiling point than water turns into gas
Vaporized alcohol and water cooled resulting in higher concentration of alcohol

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6
Q

h2o boiling point

A

212

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7
Q

Alcohol boiling point

A

173

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8
Q

Miscible

A

Liquids that dissolve one another

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9
Q

Fractional distillation

A

Separation of liquid components

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10
Q

Potential ABV

A

Never more than 96.5 ABV

To achieve 100% a dehydration procedure would have to be carried out in specified conditions

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11
Q

Congeners

A

The other compounds found in the initial solution they also vaporizer blend in with alcohol water vapors.

Compounds responsible for most of the aromas and flavors of spirits

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12
Q

Heads

A

First part of the distillate to come off

discarded and non-potable

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13
Q

Tails

A

(Feints/fused oils)

Last part of the distillate includes high boilers

May be poisonous

Typically re-distilled or discarded

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14
Q

Hearts

A

The center part of the distillate or the portable spirit

Distiller’s main focus

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15
Q

Cut points

A

Points of separation between the heads and hearts and the hearts and tails

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16
Q

Post-distillation treatments

A

Coloring or filtration done in stainless steel containers or large wooden vats

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17
Q

Chill Filtration

A

Causes congeners and fats to separate from the remaining spirit producing a hazy quality which can then be removed

18
Q

American oak barrels

A

Has small pores which allows the barrel to be leak proof but still able to slowly evaporate the contents through the walls of the barrel and allow small amounts of oxygen to enter

19
Q

French oak

A

Used as a finishing wood for a variety of whiskeys and rums prized for adding luxurious mouth feel to spirits

20
Q

Cellulose

A

40% of the mass of the wood

Structural integrity to the wood

21
Q

Hemicellulose

A

25% of the mass of wood

Composed of sugars

Responsible for the red layer that forms in charred Oak barrels

22
Q

Lignin

A

25-30% of the mass of the wood

Helps cement the cellulose fibers providing rigidity

Contains vanillin makes it smell and taste like vanilla.

23
Q

Polyphenolic compounds

A

5-10% of the wood’s mass

Bitter and astringent tannins

Coconut flavored lactones

Can provide over 400 aromatic and flavor combinations to the matured spirit

24
Q

Extraction

A

The extraction of congeners from the barrel

Made easier by toasting (burning) the inside of the barrel

This is where aged spirits get their aroma and flavor notes of caramel butterscotch and toffee

25
Q

Evaporation

A

3-10% of alcohol may be lost per year

Angel’s Share

26
Q

Oxidation

A

Pores of the barrel allow oxygen to seep through the wood into the barrel.

The oxygen dissolves in the spirit and causes oxidation of the components over time additional esters and aldehydes are formed and acids increase

27
Q

Concentration

A

Evaporation of the water and alcohol causes the remaining spirit to be concentrated reducing the overall quantity remaining in the barrel.

The primary reason aged spirits cost more to buy.

28
Q

Filtration (Barrel)

A

The charcoal layer on the inside of the charred barrel acts like a filter for the spirit

29
Q

Coloration

A

Charring process degrades the tannins in the wood which gives the spirit a reddish color that deepens with age,

Oxidation may also change the color

30
Q

6 processes of spirit maturation

A

Extraction

Evaporation

Oxidation

Concentration

Filtration

Coloration

31
Q

Pot still

A

Copper or stainless pot

Round bottom and tapered “swan’s” neck

Worm condenser

70% ABV

Considered less pure/contains more congeners

Inefficient compared to more modern stills

Copper acts as catalyst and pulls heavy elements away

32
Q

Worm condenser

A

Passes through a jacket that contains cold water which assists in rapid condensation of the vapors

33
Q

Pot still batch process

A

Fermented liquid loaded into pot

Still is heated

Vapors collected 25% ABV

Pot is cleaned out (residue reserved for future batch)

First distillate is reinserted and redistilled to produce higher ABV

Repeated to get to 55-70% ABV

34
Q

Brouillis

A

First batch off of the still

French - brew or boil

Referred to as “low wine”

35
Q

Reflux

A

Technique used to control which elements of the liquid are passed to the condenser

By controlling this reflux the distiller can influence the character of the finished spirit

36
Q

Column still

A

1830

Can produce purer and higher strength spirits

90-96.5 ABV

Less production down time

Analyzer (long tube)
Condenser
Optional rebuilder
Steam inlet
Liquid return
37
Q

Column still process

A

Continuous inflow of wash and outflow of spent wash

Output of concentrated alcoholic liquid can be tapped at various levels (rectifying section)

38
Q

Multiple column still

A

Larger quantities of high-strength spirit

Better efficiency

39
Q

Hybrid Still

A

Pot and column still

3x as much energy as a column still but more efficient than a pot still

40
Q

Tasting spirits

A

Appearance

Sniff

Taste

Mix (add small amount of water, sniff and taste again)

Spit

TSP (19 decks)

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