Alcoholic Beverages Flashcards

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1
Q

What is ‘ saccharomyces cerevisiae’ the Latin name for?

A

Yeast cells

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2
Q

Outline the Gay-Lussac equation

A

C6H12O6 –(add yeast)–> 2C2H5OH + 2CO2

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3
Q

What equation is this? C6H12O6 –(add yeast)–> 2C2H5OH + 2CO2

A

Gay-Lussac equation

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4
Q

What is the name of the method that is used to make alcohol?

A

Fermentation

- the fermentation of soluble sugars and cereals

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5
Q

Outline the method for beer production

A
Malting
Mashing
Addition of hops
Fermentation
Maturation
Distribution
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6
Q

Outline the method for white wine production

A
Picking
Stemming
Crushing
Pressing
Free juice is sent to fermentation
Ageing
Bottling
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7
Q

Outline the method for red wine production

A
Picking
Stemming
Crushing
Pressing
Skin and juice is sent to fermentation
Ageing
Bottling
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8
Q

How do the methods of producing white and red wine differ?

A

White- just juice

Red- skin and juice

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9
Q

How do the methods of producing sweet and dry wine differ?

A

Sweet- part fermentation

Dry- full fermentation

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10
Q

What type of hops are used in beer production?

A

Water malted barley hops

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11
Q

What are the key ingredients in beer production?

A

Water
Yeast
Hops
Grain

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12
Q

What method is used to concentrate ethanol?

A

Distillation

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13
Q

What is the maximum percentage of distilled spirits?

A

95.6%

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14
Q

What is the usual percentage of distilled spirits?

A

40% with water

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15
Q

Define azeotrope

A

A mixture of two liquids which have a constant boiling point and composition throughout distillation

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16
Q

What is top fermentation?

A

The process by which ale-type beers are fermented, they are fermented for s short time at high temperatures, the yeast rises to the top