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CSS 2018 > Distillation and Aging > Flashcards

Distillation and Aging Flashcards

1
Q

First person in history to use the term “distillation” in context of distilled spirits

A

Albukassen (10th century Arabian Chemist)

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2
Q

Why are distilled spirits known as “ardent spirits”

A

Comes from Latin word ARDERE “to burn”. Refers to heat in distillation

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3
Q

Latin word DESTILLAIRE

A

means to “trickle down” and refers to drops of condensed liquid formed during distillation

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4
Q

Historical uses/ context for alcohol consumption

A

Stimulant/ digestive properties
Safer than Water
“Social Lubricant”

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5
Q

Type of alcohol produced via FERMENTATION

A

Ethanol (ethyl alcohol)

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6
Q

Definition of “potable”

A

Person may consume in moderation without any undesirable effects

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7
Q

Base ingredients used in distillation via Two-Stage Process

A

Grapes
Other Fruits
Sugar- based materials
(Honey, sugarcane juice, molasses)

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8
Q

Saccharification

A

Conversion process required to transform starch to fermentable sugars

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9
Q

Dead yeast cells after fermentation is complete

A

Lees

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10
Q

Flavorful compounds (such as acids, elehydes, and esters) created during fermentation

A

Congeners

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11
Q

Boiling point of water vs. pure ethyl alcohol

A

Water: 212 F / 100 C
Alcohol: 173 F / 78 C

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12
Q

Meaning of water and ethyl alcohol are miscible

A

They dissolve into one another

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13
Q

Highest ABV considered achievable via commercial distilling

A

96.5 % ABV (higher levels require dehydration procedures/ lab conditions)

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14
Q

First part of distillation run to come off the still

A

Heads/ Foreshots

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15
Q

Non potable contained within the heads/ foreshots

A

Low Boilers

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16
Q

Center part of distillation run (potable spirit)

A

The Hearts

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17
Q

Last part of the distillation run to come off still

A

The Tails/ Feints

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18
Q

Points of separation between the heads and the heart, and the heart and the tails

A

Cut Points

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19
Q

Oldest and most basic style of still

20
Q

The pot still works in the __________ process.

A

Batch Process

21
Q

Brouillis or low wines

A

Terms used for the first batch of the product taken off the pot still- typically around 25 %

22
Q

Typical ABV % of the result of the second round (batch) of pot distillation

A

55 % - 70% ABV

23
Q

Process by which some liquid is returned to the bottom of the still while other portions vaporize and exit condenser

24
Q

Original inventor of Column Still

A

Robert Stein (1826)

25
Q

Person who later perfected the Column Still and name is no attached to it

A

Aenus Coffey

Column stills are often called “patent stills” or “Coffey stills”

26
Q

Hybrid Still

A

Pot and Column Still

27
Q

Character of spirit is produced

Pot Vs Column still

A

Pot Still: low ABV with higher level of congeners giving a distinct character

Column Still: higher potential ABV with lower levels of congeners “cleaner and purer”

28
Q

Term used for all spirits as they exit the still

29
Q

Color/ appearance of all New Make spirits

A

Clear, colorless, water-white

30
Q

Species of oak tree used in barrel production

31
Q

Specific species of American White Oak

A

Quercus Alba

32
Q

Characteristics of Oak that make it preferred for barrels

A 
Availability
Strength
Resilience
Bend-ability
High tannin content
Leak proof but allow small amounts of oxygen in
33
Q

Component of Oak that provides structural integrity and makes up 40 % of the wood’s mass

34
Q

Component of Oak that is soluble and is responsible for “red layer”

A

Hemicellulose

35
Q

Component of Oak that “glues” all the cells together and provides rigidity

36
Q

Flavorful compounds found in small amounts of oak

A

Tannins ( bitter, astringent)
Lactones (flavor of coconut)
And other volatile phenolic acids

37
Q

Six processes of Oak Aging

A
  1. Extraction
  2. Evaporation
  3. Oxidation
  4. Concentration
  5. Filtration
  6. Coloration
38
Q

Flavors that are often extracted from the red layer of a barrel

A

Chocolate
Butterscotch
Caramel

39
Q

Aging process responsible for evaporation

A

“Angel’s Share”

40
Q

Aspect of barrel that allows for filtration to occur

A

Charring/ Charcoal layer

41
Q

Two processes that impact color of spirit while in the barrel

A
  1. oxidation —> browning
  2. Degrading
    of tannins —> reddening
42
Q

Method of filtration used to remove visual “haziness” in an aged spirit

A

Chill filtration

43
Q

Method of filtration used to absorb harsh taste/ flavors

A

Charcoal filtration

44
Q

Two processes that most spirits undergo between aging and bottling

A
  1. Blending

2. Addition of water to reach desired bottling strength

45
Q

Product often added to spirits for purpose of coloration

A

Caramel/ caramel coloring

CSS 2018 (1 decks)

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