Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

IBD General Certificate > Glossary > Flashcards

Glossary Flashcards

1
Q

Wort

A

unfermented liquid in cereal-based production

Liquid produced during mashing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Must

A

unfermented grape juice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Saccharometer

A

Hydrometer - measures density of sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Density of a substance

A

density = mass / volume

p=m/v

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Congeners

A

Flavor compounds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Final Gravity

A

Specific gravity measure end of fermentation 1.005 - 0.996

5 above and 4 below water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Glucose

A

C6 H12 O6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Alcohol

A

C2 H5 OH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Exothermic

A

Process that releases energy in the form of heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

analytes

A

A substance whose chemical constituents are being identified and measured. eg alcohol - pH, total acidity and temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Maltose

A

2 Glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Maltotriose

A

3 glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Limit-dextrinase

A

Enzyme to breakdown Dextrins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Inoculum

A

Added yeast - Yeast mashing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Beer wash

A

Fermented must ready for distillation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

individual fermentation yield

A

Total mass of raw material to alcohol produced

Distillers measurement

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

CIP

A

Clean in place

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Where does the word cereals come from?

A

Ceres - Roman god of harvest and agriculture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Endogenous Source

A

Derived and produced within the cereal eg Barley

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Diastase

A

Collective term for the mixture of malt enzymes that break down starch during mashing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Saccharified

A

Breakdown of carbs through enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Saccharomyces cerevisiae

A

Yeast strain used to distill

Latin word for beer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Mash Bill

A

is the mix of grains used to make bourbon. Theses grains are cooked and fermented to begin the bourbon making process.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Wash

A

Term in whisky for product of fermentation eg beer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Secondary conversion

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Osmotic stress

A

sudden change in the solute concentration around a cell, which causes a rapid change in the movement of water across its cell membrane.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

High invertase activity

A

an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Pure yeast cultures

A

Strains grown with little contamination as possible from other micros (think sugar)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Propogation

A

Aerobic yeast growth

process in which yeast increases in cell density under aerobic conditions, in a fermentation medium that contains molasses and nutrients.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Flocculation

A

‒ is the clumping together of yeast cells once the sugar in the mash is converted to alcohol.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Inoculation

A

Is the transfer of yeast into the fermentation mash to start the fermentation process.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Conditioning step in rum?

A

Process of recycling yeast inoculum (transfer of yeast to start fermentation) which is acid washed to pH 2.2 -2.5

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Melle-Boinot process

A

1st fermentation with recycled yeast by Les Usines de Melle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Les Usines de Melle

A

French company who did 1st recycled yeast fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Schizosaccharomyces pombeyeast

A

used in heavy rum fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Clostridium saccharobutyricum

A

Bacteria used in Heavy Rum production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Dunder

A

Dunder is the yeast-rich foam leftovers from one batch of rum that is used to start the yeast culture of a second batch.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Why use selected yeast strains?

A

More reliable and predictable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

acetic acid, propionic acid and butyric acid

A

Acids produce from bacteria added to molasses fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

haemocytometer

A

a form of microscope slide with a microscopic grid ‒ this aids in counting and identifying microbes
Maybe used by winemakers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

YAN

A

Yeast Assimilable Nitrogen - the measure of Free Amino acids (FAN) + ammonium ions and peptides present
NEEDED FOR YEAST GROWTH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

DAP

A

DAP (di-ammonium phosphate). DAP is an inexpensive, inorganic nitrogen source.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Oenococcus oeni

A

Main Bacteria for MLF

Also LactobacillusandPediococcus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Diacetyl

A

Aromatic compound from MLF

Can be + or - in spirits production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Aquamiel

A

Agave must

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

HPLC

A

High Performance Liquid Chromatography

Very accurate way to check for nutrients eg YAN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Clinitest for wine

A

Checks for reduced sugars in wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Distillation

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Venturi

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Reflux

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Stillage

A

Alcohol free spent wash contains water, varying quantities of raw materials, and yeast debris.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Feints

A

The least volatile components collect in the base of the rectifying column as a liquid commonly known as feints (or hot feints).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Pot ale

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Foreshot

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Low wines

A

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
Q

Fusel Oil

A

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
Q

analytes

A

Chemical species of which alcohols are one

lactose, glucose, ethanol, etc

60
Q

Decantation Tank

A

A tank where the alcohol strength is diluted by water

61
Q

Beer Vessel

A

a vessel where wash is stored prior to transfer to the distillation process

62
Q

Rectification

A

is the means by which a volatile mixture becomes more concentrated in the more volatile component through countercurrent vapour-liquid contact.

63
Q

Double Retort

A

3 pot stills connected. Typically found in Caribbean

64
Q

Low Wine Retort

A

Vapor that condenses in the 1st retort

65
Q

Barbet Still

A

2 column still - Stripping Column and Rectifying

Designed to minimize accumulation of unwanted congeners

66
Q

Hydroselective distillation

A

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
Q

alembic charentais

A

Double distilled Cognac

68
Q

Brouillis

A

Brandy hearts

69
Q

Secondes (Brandy term)

A

It is the next cut after the hearts in the 2nd distillation.

60% ABV

70
Q

alembic armagnacais

A

Where Armagnac is made - A column still

71
Q

alembic armagnacais

A

Where Armagnac is made - A column still

72
Q

Grist or Agricultural Feed Mill

A

Two-roller Mill - rollers roll in opposite directions

73
Q

Grist

A

Milled grains ready for mashing

74
Q

Grits

A

Crushed endosperm particles after milling

75
Q

Mill gap

A

The area between the rollers crushing the grain

76
Q

Plansifter or Grading Sieve Analysis

A

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
Q

Draff

A

All solid material that could not be dissolved in water during wort production

78
Q

Gelatinisation

A

During mash conversion, the starch transforms to promote the production of sugars.

79
Q

Liquefaction

A

Compete hydration after gelatinization. allows water to unwind the compact starch chains to allow conversion of starch to sugars

80
Q

Saccharification

A

process in mashing uses the various enzymes to unbind the sugar molecules from the amylose and amylopectin chains.

81
Q

diastatic enzymes

A

starch degrading enzymes like, α- and β-amylase

82
Q

G-glucosidase

A

Maltase - low level active enzyme for barley

83
Q

G-glucosidase

A

Maltase - low level active enzyme for barley

84
Q

Second fermentation

A

When residual starches are left from 1st mash and use Limit Dextrinase to breakdown Dextrin (8 chained glucose)

85
Q

Backset

A

The thin watery liquid that remains after distillation; it also includes unfermented solids.

86
Q

Exogenous Enzymes

A

Not from grains added usually produced by bacteria or fungi

87
Q

Pullulanases

A

Exogenous enzymes - debranching and often used with other enzymes

88
Q

Proteases enzyme

A

Exogenous enzymes - common for unmalted wheat

Attack protein matrix surrounding starch molecules

89
Q

Amyloglucosidase enzyme

A

Exogenous enzymes - breaksdown starch to sugars quickly

Debranches the amylopectin polymers

90
Q

Commercial α-amylase

A

Exogenous enzymes - does similar job as barely amylase by clipping starch polymers in random places shrinking them in size

91
Q

Lauter tun

A

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
Q

Sparging

A

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
Q

Mash Filter

A

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
Q

Vorlauf

A

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
Q

FAN

A

Free Amino Nitrogen - good for fermentation

96
Q

Beer Well

A

A beer well is a storage tank used for the storage of fermented wash prior to transfer to the distillation process.

97
Q

Osmotic Pressure

A

is the force developed between two solutes of different concentrations, which are separated by a semi-permeable membrane

98
Q

Aquamiel

A

Fermentable liquid from Agave

99
Q

Bagazo

A

Fibres from Agave plants

100
Q

Pulque

A

Undistilled alcoholic beverage from Agave

Milk white, foamy and viscous 4-5% ABV

101
Q

Analyzer or Beer Column

A

Stripping Column

102
Q

Spirit Distillation

A

Second distillation - a mix of low wines from 1st wash with feints and foreshots from previous spirits

103
Q

Entrainment

A

is the carry-over of liquid or solids with the spirit vapours, which contaminate the distilled product.

104
Q

Lyne

A

Arm or pipe connecting the Swan Neck to the Worm / Condenser

105
Q

Mist Test

A

Distillers use 50/50 water distillate to check foreshots cutting

106
Q

Rectifying Column

A

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
Q

Hot Feints

A

Alcohol 10-15% ABV which is concentrated on lower plates in a liquid stream. Recycled for further distillation back into stripping column

108
Q

Dunnage Warehouse

A

Traditional Scotch or Irish whisk(e)y
Historically built on distillers site
At most 3-4 floors high

109
Q

Chit or coleorhiza, root shealth

A

1st signs of germination

110
Q

Acrospire

A

Develops into a shoot

111
Q

Gibberellins

A

Plant hormones that trigger α-amylase

112
Q

Respiration

A

When grains produce CO2

113
Q

giracleur

A

Equipment for steeping rotates around the grain to spread evenly

114
Q

β-glucanase and pentosanase

A

Enzymes breaking down endosperm cell walls

115
Q

α- and β-amylase

A

Breakdown starch for sugars

116
Q

Proteases enzymes

A

Break down protein matrix

117
Q

Plenum Chamber

A

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
Q

Louvres

A

Horizontal metal panels for germination vessels

119
Q

NDMA

A

dangerous chemicals can form during this process, such as Nitrosodimethylamine when natural gas is used to heat green malt

120
Q

Quercus robur

A

French Oak - most common for brandy- wide wood grain

Limousin Forest

121
Q

Quercus petraea

A

French Oak
Tight Grain
Vosages, Allier, and Tronçais forests

122
Q

Chai

A

Brandy Barrel Warehouse - distillers keep stock here

123
Q

Saponification

A

is the primary reaction used to make soap whereby fatty acids react with a base.
Happens in Brandy - can leave soapy taste

124
Q

Azeotrop

A

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
Q

Prokaryotic

A 
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
Q

Organelles

A

are the equivalent of the organs of the body which are found in microscopic cells

127
Q

eukaryotic

A

Protozoa & Fungi

Have both a nucleus and membrane-bound organelles.

128
Q

Cryptosporidium

A

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
Q

TSAI

A

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
Q

TSAS

A

Total Sugar as Sucrose (TSAS) ‒ measures the sucrose content.

131
Q

Ratooning

A

Harvest while leaving sugar cane root and part of the stem for future crops
Takes 10-12 months to regrow

132
Q

Quiote

A

Agave - long, vertical stalk growing up to 15m where the flower emerges
Only happens once, indicated agave is very ripe

133
Q

Juniper Berries

A

Seed cones

134
Q

ATNC or Nitrosamines

A

Apparent Total Nitroso-Compounds (ATNCs).
These compounds are formed from the nitrites and nitrates present in pesticides and fertilisers predominantly used in agriculture

135
Q

Chlorophenol

A

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
Q

THM

A

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
Q

MOG

A

Materials other than grapes

138
Q

Brix

A

% sugar by weight

18 Brix of a grape = 18% sugar weight in that grape

139
Q

Marc Brandy

A

Name in France and US. Grappa in Italy.

Pomace brandy made from grape skins

140
Q

Selective or differential media

A

Media that only support the growth of specific organisms are called selective or differential media.

141
Q

Aliquots

A

Small volume of yeast rich liquor. Used in wort

142
Q

Diastatic Power

A

Diastatic Power (DP) is the total activity of malt enzymes that hydrolyze starch to fermentable sugars.

IBD General Certificate (52 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions