Glossary Flashcards
1
Q
Wort
A
unfermented liquid in cereal-based production
Liquid produced during mashing
2
Q
Must
A
unfermented grape juice
3
Q
Saccharometer
A
Hydrometer - measures density of sugar
4
Q
Density of a substance
A
density = mass / volume
p=m/v
5
Q
Relative or Specific gravity
A
Relative density of a liquid substance in relation to a reference liquid usually water
Ratio of density of a process liquid to the density of water
Measured at 1 atm, 20°C with water specific gravity 1.000
6
Q
Congeners
A
Flavor compounds
7
Q
Final Gravity
A
Specific gravity measure end of fermentation 1.005 - 0.996
5 above and 4 below water
8
Q
Glucose
A
C6 H12 O6
9
Q
Alcohol
A
C2 H5 OH
10
Q
Exothermic
A
Process that releases energy in the form of heat
11
Q
analytes
A
A substance whose chemical constituents are being identified and measured. eg alcohol - pH, total acidity and temperature
12
Q
Dextrins
A
Larger molecules containing 4 or more glucose units
Enzyme - limit-dextrinase- can break it down the branch points that inhibits amalyse enzymes full breakdown
13
Q
Maltose
A
2 Glucose
14
Q
Maltotriose
A
3 glucose
15
Q
Limit-dextrinase
A
Enzyme to breakdown Dextrins
16
Q
Inoculum
A
Added yeast - Yeast mashing
17
Q
Beer wash
A
Fermented must ready for distillation
18
Q
individual fermentation yield
A
Total mass of raw material to alcohol produced
Distillers measurement
19
Q
CIP
A
Clean in place
20
Q
Where does the word cereals come from?
A
Ceres - Roman god of harvest and agriculture
21
Q
Endogenous Source
A
Derived and produced within the cereal eg Barley
22
Q
Diastase
A
Collective term for the mixture of malt enzymes that break down starch during mashing
23
Q
Saccharified
A
Breakdown of carbs through enzymes
24
Q
Saccharomyces cerevisiae
A
Yeast strain used to distill
Latin word for beer
25
Mash Bill
is the mix of grains used to make bourbon. Theses grains are cooked and fermented to begin the bourbon making process.
26
Wash
Term in whisky for product of fermentation eg beer
27
Secondary conversion
Only around 80% of the available starch is converted to fermentable sugars (glucose, maltose and maltotriose) along with both small and larger dextrin units during the various mashing processes.
Those temperature and pH tolerant enzymes that have survived mashing (and remain within the wort) facilitate the breakdown of these small and larger dextrins during the course of fermentation.
28
Osmotic stress
sudden change in the solute concentration around a cell, which causes a rapid change in the movement of water across its cell membrane.
29
High invertase activity
an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose.
30
Pure yeast cultures
Strains grown with little contamination as possible from other micros (think sugar)
31
Propogation
Aerobic yeast growth
process in which yeast increases in cell density under aerobic conditions, in a fermentation medium that contains molasses and nutrients.
32
Flocculation
‒ is the clumping together of yeast cells once the sugar in the mash is converted to alcohol.
33
Inoculation
Is the transfer of yeast into the fermentation mash to start the fermentation process.
34
Conditioning step in rum?
Process of recycling yeast inoculum (transfer of yeast to start fermentation) which is acid washed to pH 2.2 -2.5
35
Melle-Boinot process
1st fermentation with recycled yeast by Les Usines de Melle
36
Les Usines de Melle
French company who did 1st recycled yeast fermentation
37
Schizosaccharomyces pombe yeast
used in heavy rum fermentation
38
Clostridium saccharobutyricum
Bacteria used in Heavy Rum production
39
Dunder
Dunder is the yeast-rich foam leftovers from one batch of rum that is used to start the yeast culture of a second batch.
40
Why use selected yeast strains?
More reliable and predictable
41
acetic acid, propionic acid and butyric acid
Acids produce from bacteria added to molasses fermentation
42
haemocytometer
a form of microscope slide with a microscopic grid ‒ this aids in counting and identifying microbes
Maybe used by winemakers
43
YAN
Yeast Assimilable Nitrogen - the measure of Free Amino acids (FAN) + ammonium ions and peptides present
NEEDED FOR YEAST GROWTH
44
DAP
DAP (di-ammonium phosphate). DAP is an inexpensive, inorganic nitrogen source.
45
Oenococcus oeni
Main Bacteria for MLF
| Also Lactobacillus and Pediococcus
46
Diacetyl
Aromatic compound from MLF
| Can be + or - in spirits production
47
Aquamiel
Agave must
48
HPLC
High Performance Liquid Chromatography
| Very accurate way to check for nutrients eg YAN
49
Clinitest for wine
Checks for reduced sugars in wines
50
Distillation
Application and removal of heat to exploit differences in the volatility of individual components in liquid.
Higher volatility compounds into vapor
Lower vol stay behind
51
Venturi
In a continuous still Is a system for speeding the flow of the fluid, by constricting it in a cone shape tube. In the restriction the fluid must increase its velocity reducing its pressure and producing a partial vacuum. As the fluid leave the constriction, its pressure increase back to the ambient or pipe level.
52
Reflux
Reflux refers to the portion of the condensed overhead liquid that returns to the rectifying column.
Vapors go up, less volatile condensed liquid comes down and removes some of the lower vols.
Final distillate is higher ABV and cleaner
53
Stillage
Alcohol free spent wash contains water, varying quantities of raw materials, and yeast debris.
54
Feints
The least volatile components collect in the base of the rectifying column as a liquid commonly known as feints (or hot feints).
55
Pot ale
Pot ale, alternatively burnt ale, is the liquor left in the wash still after the first distillation in the pot still process. It is the residue of the wash after the extraction by distillation of the low wines.
56
Foreshot
Foreshots is the term applied to the first fraction of the distillate received during the distillation of the low wines in the spirit still used in the pot still process of manufacture. They form the first raw runnings of this second distillation and their collection is terminated by the judgement of the stillman. The following fraction of the distillate is the potable spirit. The foreshots are returned to the still, together with the feints.
57
Low wines
This is the name given to the product of the first distillation in the pot still process of manufacture. It is the distillate derived from the wash and contains all the alcohol and secondary constituents and some water. It forms the raw material of the second distillation, which is carried out in the Spirit Still. The feints and foreshots are added to the low wines when the spirit still is charged.
58
Fusel Oil
Iso-amyl Alcohol - very pungent
mixture of volatile, oily liquids produced in small amounts during alcoholic fermentation. A typical fusel oil contains 60–70 percent of amyl alcohol (q.v.), smaller amounts of n-propyl and isobutyl alcohols, and traces of other components
59
analytes
Chemical species of which alcohols are one
| lactose, glucose, ethanol, etc
60
Decantation Tank
A tank where the alcohol strength is diluted by water
61
Beer Vessel
a vessel where wash is stored prior to transfer to the distillation process
62
Rectification
is the means by which a volatile mixture becomes more concentrated in the more volatile component through countercurrent vapour-liquid contact.
63
Double Retort
3 pot stills connected. Typically found in Caribbean
64
Low Wine Retort
Vapor that condenses in the 1st retort
65
Barbet Still
2 column still - Stripping Column and Rectifying
| Designed to minimize accumulation of unwanted congeners
66
Hydroselective distillation
extractive distillation used in neutral spirits production to remove congeners by altering the ethanol levels. Requires additional rectification to dilute spirt back to 96% ABV
67
alembic charentais
Double distilled Cognac
68
Brouillis
Brandy hearts
69
Secondes (Brandy term)
It is the next cut after the hearts in the 2nd distillation.
| 60% ABV
70
alembic armagnacais
Where Armagnac is made - A column still
71
alembic armagnacais
Where Armagnac is made - A column still
72
Grist or Agricultural Feed Mill
Two-roller Mill - rollers roll in opposite directions
73
Grist
Milled grains ready for mashing
74
Grits
Crushed endosperm particles after milling
75
Mill gap
The area between the rollers crushing the grain
76
Plansifter or Grading Sieve Analysis
Give accurate analysis of different fractions of grist and particle size distribution
Selection of equipment and optimization of dry roller mills
These sieves have various sized holes for the grist
77
Draff
All solid material that could not be dissolved in water during wort production
78
Gelatinisation
During mash conversion, the starch transforms to promote the production of sugars.
79
Liquefaction
Compete hydration after gelatinization. allows water to unwind the compact starch chains to allow conversion of starch to sugars
80
Saccharification
process in mashing uses the various enzymes to unbind the sugar molecules from the amylose and amylopectin chains.
81
diastatic enzymes
starch degrading enzymes like, α- and β-amylase
82
G-glucosidase
Maltase - low level active enzyme for barley
83
G-glucosidase
Maltase - low level active enzyme for barley
84
Second fermentation
When residual starches are left from 1st mash and use Limit Dextrinase to breakdown Dextrin (8 chained glucose)
85
Backset
The thin watery liquid that remains after distillation; it also includes unfermented solids.
86
Exogenous Enzymes
Not from grains added usually produced by bacteria or fungi
87
Pullulanases
Exogenous enzymes - debranching and often used with other enzymes
88
Proteases enzyme
Exogenous enzymes - common for unmalted wheat
| Attack protein matrix surrounding starch molecules
89
Amyloglucosidase enzyme
Exogenous enzymes - breaksdown starch to sugars quickly
| Debranches the amylopectin polymers
90
Commercial α-amylase
Exogenous enzymes - does similar job as barely amylase by clipping starch polymers in random places shrinking them in size
91
Lauter tun
Vessel for separating the wort from the solids of the mash. A lauter tun works much like a large sieve with a rake and sparge through sprinklers
Semi or Full
92
Sparging
When grain is separated from wort, this grain still have much sweet wort left. The grains are sprayed with hot water on the residual to get as much remaining wort out as possible
93
Mash Filter
Wort separation device that can be used as an alternative to a lauter tun or a mash/lauter vessel. The mash filter is essentially a plate and frame filter press fitted with series of fine filters for separating spent grist from sweet wort.
94
Vorlauf
1st water run off from wort with high sugar content is recycled to let grain settle and help clarify the wort runoff through false bottom
95
FAN
Free Amino Nitrogen - good for fermentation
96
Beer Well
A beer well is a storage tank used for the storage of fermented wash prior to transfer to the distillation process.
97
Osmotic Pressure
is the force developed between two solutes of different concentrations, which are separated by a semi-permeable membrane
98
Aquamiel
Fermentable liquid from Agave
99
Bagazo
Fibres from Agave plants
100
Pulque
Undistilled alcoholic beverage from Agave
| Milk white, foamy and viscous 4-5% ABV
101
Analyzer or Beer Column
Stripping Column
102
Spirit Distillation
Second distillation - a mix of low wines from 1st wash with feints and foreshots from previous spirits
103
Entrainment
is the carry-over of liquid or solids with the spirit vapours, which contaminate the distilled product.
104
Lyne
Arm or pipe connecting the Swan Neck to the Worm / Condenser
105
Mist Test
Distillers use 50/50 water distillate to check foreshots cutting
106
Rectifying Column
The trays between the feed tray and the top of the column. In the rectifying section the aim is to concentrate the lighter component in the vapor phase.
107
Hot Feints
Alcohol 10-15% ABV which is concentrated on lower plates in a liquid stream. Recycled for further distillation back into stripping column
108
Dunnage Warehouse
Traditional Scotch or Irish whisk(e)y
Historically built on distillers site
At most 3-4 floors high
109
Chit or coleorhiza, root shealth
1st signs of germination
110
Acrospire
Develops into a shoot
111
Gibberellins
Plant hormones that trigger α-amylase
112
Respiration
When grains produce CO2
113
giracleur
Equipment for steeping rotates around the grain to spread evenly
114
β-glucanase and pentosanase
Enzymes breaking down endosperm cell walls
115
α- and β-amylase
Breakdown starch for sugars
116
Proteases enzymes
Break down protein matrix
117
Plenum Chamber
A plenum chamber is a pressurised housing containing a fluid (typically air) at positive pressure. One of its functions is to equalise pressure for more even distribution, compensating for irregular supply or demand.
118
Louvres
Horizontal metal panels for germination vessels
119
NDMA
dangerous chemicals can form during this process, such as Nitrosodimethylamine when natural gas is used to heat green malt
120
Quercus robur
French Oak - most common for brandy- wide wood grain
| Limousin Forest
121
Quercus petraea
French Oak
Tight Grain
Vosages, Allier, and Tronçais forests
122
Chai
Brandy Barrel Warehouse - distillers keep stock here
123
Saponification
is the primary reaction used to make soap whereby fatty acids react with a base.
Happens in Brandy - can leave soapy taste
124
Azeotrop
Greek for "No change on boiling"
| -Mixture of 2 liquids whose rations cannot be changed by distillation (eg water and alcohol 97.2% max)
125
Prokaryotic
```
Bacteria
No nucleus (eg bacteria) with no membrane around the Organelles, the equivalent of the organs of the body which are found in microscopic cells
```
126
Organelles
are the equivalent of the organs of the body which are found in microscopic cells
127
eukaryotic
Protozoa & Fungi
| Have both a nucleus and membrane-bound organelles.
128
Cryptosporidium
eukaryotic
Protozoa tend to be larger than bacteria and yeast.
common water-borne parasites, which cause either diarrhoea (intestinal cryptosporidiosis) or coughing (respiratory cryptosporidiosis). They can survive in wash,
129
TSAI
Total Sugar as Invert
is a way of reporting sugar content. It is a total measure of sucrose, glucose and fructose. The glucose and fructose are reducing or inverted sugars. Sucrose, however, is not a reducing sugar.
130
TSAS
Total Sugar as Sucrose (TSAS) ‒ measures the sucrose content.
131
Ratooning
Harvest while leaving sugar cane root and part of the stem for future crops
Takes 10-12 months to regrow
132
Quiote
Agave - long, vertical stalk growing up to 15m where the flower emerges
Only happens once, indicated agave is very ripe
133
Juniper Berries
Seed cones
134
ATNC or Nitrosamines
Apparent Total Nitroso-Compounds (ATNCs).
These compounds are formed from the nitrites and nitrates present in pesticides and fertilisers predominantly used in agriculture
135
Chlorophenol
From the reaction of the chlorine with phenolic compounds, is intensely flavour active and can be detected at levels < 1 mg/L, giving a medicinal taint.
136
THM
Trihalomethanes (THMs) are extremely flavour active compounds (have very low flavour thresholds) and are formed from the chlorination of water, containing organic (humic) acid (e.g. trichloro-methane). They are also suspected carcinogens and levels at < 100 μg/L are thus specified.
137
MOG
Materials other than grapes
138
Brix
% sugar by weight
18 Brix of a grape = 18% sugar weight in that grape
139
Marc Brandy
Name in France and US. Grappa in Italy.
Pomace brandy made from grape skins
140
Selective or differential media
Media that only support the growth of specific organisms are called selective or differential media.
141
Aliquots
Small volume of yeast rich liquor. Used in wort
142
Diastatic Power
Diastatic Power (DP) is the total activity of malt enzymes that hydrolyze starch to fermentable sugars.
