4 Key Stages During Production (O-1) Flashcards
The 4 key stages during production that determine style and quality?
•Processing raw materials
•Alcoholic Fermentation
•Distillation
•Post-distillation operations
What is the purpose of processing raw materials?
Converting carbohydrates into fermentable sugar
“Spirits can be made from anything of agricultural origin that contains __?
Carbohydrates
Fermentation Starts when?
Yeast is added to the sugary liquid created by processing the raw material
What happens during alcoholic fermentation?
Yeast+sugars=ethanol+CO2+Heat
=Aromatic Liquid
Distillers must record level of__?
How is this done?
•Ethanol
•ABV%/Proof (Proof is 2x the ABV)
Proof is ___ the ABV
Double
Fermentation ends when?
All of the sugars have been converted to alcohol
During first fermentation how high is the ABV typically (it CAN be higher and lower too)
8-10%
What are the 2 types of congeners addressed in the book?
- The many alcohols (key ones are: methanol and fusel)
- Esters
What can methanol and fusel alcohols add or take away from a spirit?
They can add complexity in small amounts but too many become unattractive and is considered faulty
What are esters?
A congener that has a fruity aroma and are selected during distillation to add complexity
Distillation starts when?
What happens during?
-The alcoholic liquid is heated
- Liquid boils turning into vapors that are condensed and reformed into a liquid
What is the aim of distillation?
To SELECT and CONCENTRATE ethanol and some congeners in order to be put on sale
What is the common level of ABV concentration?
From 10% ABV to 75% ABV
Some spirits have a ABV lower than __% and others can as high as __% ABV after first distillation
-75%
-96%
Newly made spirits with LOWER ABV have a greater ____ ____, and___ where newly made spirits with HIGHER ABV have a lower___ ____ and _____
Aroma intensity
Complexity
What are the characteristics of a newly made spirit?
-Water-white
-Colorless
-Dry
What are the steps in distillation theory?
- Starts with ethanol and water
- Boiled
- Vaporized into droplets
- Condensed back into higher ABV liquid
- Conginers selected
How is ethanol separated from water?
Ethanol boils at lower temp than water =ethanol more volatile
Therefore vapors contain more ethanol
What is the water and ethanol boiling points?
Water= 212 degrees
Ethanol= 173.1 degrees
What is REFLUX?
An interaction that takes place during distillation between liquid and gas vapors that changes the composition to have more alcohol
What happens as a result of reflux?
Gas vapors become more alcoholic due to the lack of energy it takes for ethanol to become a gas and the liquid becomes less alcoholic
What is rectification?
The rise in ABV due to reflux
A spirit distilled at 96% ABV is more _____ than a spirit distilled at 75% ABV
Rectified
A more higher rectified spirit will have less _____ ____ than a lower rectified spirit
Aromatic intensity
Bonus: complexity
What do raw materials provide the distiller?
•Carbohydrates
(Starch+fructans= fermentable sugar)
•Unique aromas
•Conginers =aromas/flavors
