EWA Scotch Diploma - Raw Materials - Module 3

Question 1

What are 6 types of water sources for distilliers in Scotland?

Answer 1

• Lochs
• Springs
• Burns or Rivers
• Wells
• Boreholes
• Mains

Question 2

What quality parameters are considered for Steeping & Mashing when making Scotch Whisky?

Answer 2

• pH
• Microbiological Purity
• Water Hardness / Mineral content

Question 3

What quality parameters are considered for Dilution when making Scotch Whisky?

Answer 3

• pH
• Hardness
• Volume
• Temperature
• Microbnial Content

Question 4

Why is it good to know the hardness level of the mashing water?

Answer 4

The mashing water used can influence the fermentation, depending upon the hardness levels and ions present. While there is some evidence to show that softer water = heavier new make spirit and harder water = cleaner/sweeter new make spirit, it is difficult to prove.

Question 5

What four key parts of the production process is water used for?

Answer 5

• Steeping
• Mashing
• Cooling
• Dilution.

Question 6

The three key areas of consideration for malted barley

Answer 6

• Growth & Harvesting
• Variety Development
• Testing

Question 7

Where is the majoprity of Barley harvested for distillation in the UK and why?

Answer 7

Most barley is grown down teh eastre side of teh UK

There is the preffered soil types for growing barley and there is less rainfall than the western side.

Question 8

When is Barley harvested?

Answer 8

Barley is harvested in the second half of July and August in southern England and East Anglia.

4-6 weeks later in Scotland

Question 9

What are some of the characteristics used to identify the different Barley maltings are?

Answer 9

• Nerve Pigment & Colouring
• Spicules
• Grain Shape
• Rachilla in Ventral Crease

Question 10

What are key factors when choosing a Barley?

Answer 10

• Cost effective
• Bold grain
• Appropriate nitrogen levels
• Good germinative ability
• Pure variety
• Reliable supply
• Suitable storage

Question 11

What is the best Barley for Malting?

Answer 11

a homingeniuos bulk with bold and even grains

Question 12

Why is it important to have grains of the same size when maliting Barley?

Answer 12

Grains of the same size will hydrate and process at the same rate, leading to more homogenious malt.

Question 13

Who controls the rigorous breeding and testing system in the UK for Malted Barley

Answer 13

Agricultue and Horticulture Development Board

AHDB

Question 14

What conditions are required for safe extended periods of storgae of barley?

Answer 14

Less that 12% Moisture

Less than 15*C Temp

Question 15

What Moisture level is the Barley rasied to during the steeping process?

Answer 15

43-47% Moisture

Question 16

Why is the moisture level incrreease during the steeping proceess?

Answer 16

So that Germination is initiated.

This will release the enzymes that will convert Starch to Sugar in teh grain and make that suagr available for fermentation into alcohol.

Question 17

Hydration in the grain is dependant on what four key paramaters?

Answer 17

• Water Temperature
• Grain Size
• Variety
• Viability

Question 18

Discribing the parts of the Barley Grain,

What is the Embryo?

Answer 18

the living part of the grain, somtimes called teh germ; it is the baby plant.

Question 19

Discribing the parts of the Barley Grain,

What is the Micropyle?

Answer 19

The structure at teh embryo end of teh corn that allows water to flow into the grain.

Question 20

Discribing the parts of the Barley Grain,

What is the Micropyle?

Answer 20

The endosperm is the food reserve for the embryo. It is a hard structure consisting of starch molecules ( long chains or sugar molecules) embedded within a protien matrix all surrounded by cell walls.

Question 21

Discribing the parts of the Barley Grain,

What is the Husk?

Answer 21

the Husk is teh ‘skin’ that surrounds and proteects the Barley.

Question 22

What is the hormone that the embryo releases at the start of germination?

Answer 22

A hormonee called Gibberellic Acid,

known as GA3

Question 23

What is Malting Loss?

Answer 23

That is the starch that was broken down into sugars and was used for root and shoot growth.

(Therefore not used for fermintation.)

Question 24

What is an acrospire?

Answer 24

This is thee shoot for the new plant.

It starts to grow during the germination step.