Distillation and Spirit Types

Question 1

What is Latin root of “beverage”?

Answer 1

“Bibere” meaning “to drink”.

Question 2

How much alcohol can a “non-alcoholic beverage” contain?

Answer 2

.5 percent ABV

Question 3

What,literally, are congeners?

Answer 3

Impurities

Question 4

Common distillation cannot produce a spirit over what proof?

Answer 4

191.2 proof

Question 5

At what temperature will ethyl alcohol boil?

Answer 5

173 degrees F

Question 6

What sugars are contained in hemicellulose?

Answer 6

GGXRAM - glucose, galactose, xylose, rhamnose, arabinose, mannose

Question 7

What is the “global” definition of whiskey?

Answer 7

Fermented mash of grain. Distilled at less than 190 proof. Stored in oak containers. Bottled at no less than 80 proof.

Question 8

What is the Arabic root for “alcohol” and what did it mean?

Answer 8

al ko’hl meaning finely divided.

Question 9

Name one Spirit that is uniquely from the New World?

Answer 9

Tequila

Question 10

What is fermentation?

Answer 10

Sugar split into two molecules of ethyl alcohol and two molecules of carbon dioxide.

Question 11

What percentage of the Oak Mass does lignin make up?

Answer 11

25 to 30%

Question 12

Do spirits have more or less congeners when distilled at a lower proof?

Answer 12

More.

Question 13

What are the four primary types of beverage?

Answer 13

Non alcoholic
Soft Drinks
Hot Drinks
Alcoholic beverages

Question 14

Hot beverages are produced through what process?

Answer 14

Heated infusion process.

Question 15

In the beverage industry, “alcohol” is a synonym for what?

Answer 15

Ethyl alcohol.

Question 16

What are the three types of alcohol crafted by man?

Answer 16

Malt
Wine
Spirits

Question 17

The word “distillation” comes from what Latin word and what does it mean?

Answer 17

Distillare which means “to drop” or “trickle down.”

Question 18

Sugar consists of a class of substances including what?

Answer 18

SLF - sucrose, lactose, fructose.

Question 19

What is the agent in fermentation?

Answer 19

Yeast.

Question 20

Most yeast cannot grow when the concentration of alcohol is higher than what percentage by volume?

Answer 20

18%

Question 21

Water boils at what temperature?

Answer 21

212 degrees F

Question 22

Oak is in what genus?

Answer 22

Quercus.

Question 23

Why is oak resistant to insects and fungal attacks?

Answer 23

High tannin content.

Question 24

What are the four key reactions involved in the maturation process?

Answer 24

EEOC - evaporative, extractive, oxidative, concentrative.

Question 25

What does toasting a barrel accomplish?

Answer 25

Head degrades the oak tannins which give color to the whiskey. Heat also degrades the lignin which produces vanilla aroma and taste.

Question 26

What does charring a barrel accomplish?

Answer 26

Heat degrades hemi-cellulose into 10 sugars which caramelize into the “red layer.”

Question 27

What is lignin?

Answer 27

A complex compound found in most wood and plants.

Question 28

Heating (pyrolosis) of lignin yields what?

Answer 28

Methoxy phenols.

Question 29

What are tannins?

Answer 29

Astringent, bitter polyphenols.

Question 30

Alembic distillation was used by who and when?

Answer 30

The Chinese as far back as 3000 BC.

Question 31

By what century had the Arabs invaded Europe and their technique of distillation introduced?

Answer 31

6th century AD.

Question 32

By what century had the art of distillation spread throughout Europe?

Answer 32

14th century AD.

Question 33

What were distilled spirits called?

Answer 33

“Ardent’ spirits.

Question 34

What Latin word does “ardent” come from and what does it mean?

Answer 34

“Ardor” which means “to burn.”

Question 35

What is “beer?”

Answer 35

The fermented mixture of water, grain and yeast that is distilled into whiskey.

Question 36

What is a “potable” spirits.

Answer 36

One that’s fit or suitable for drinking.

Question 37

What is “yeast?”

Answer 37

Cells of fungi that, under certain conditions, cause fermentation by secreting an enzyme that converts sugar into ethanol and carbon dioxide.