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General Certificate In Distilling > Mixed MCQ > Flashcards

Mixed MCQ Flashcards

1
Q

In the EU spirit regulations, whisk(e)y must have a maximum distillation strength of what:

  1. 94.8%
  2. 96%
  3. 40%
  4. 90%
A

94.8%

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2
Q

By definition rum cannot be made from which of the following:

  1. Sugar cane molasses
  2. Sugar beet
  3. Sugar cane juice
  4. Sugar cane syrup
A

Sugar beet

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3
Q

How long does cognac need to be kept in cask in a registered cellar before it can be called cognac?

  1. 1yr
  2. 2yr
  3. 3yr
  4. None of the above
A

2 years

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4
Q

What is the largest grown grain crop in the world today?

  1. Rye
  2. Wheat
  3. Maize
  4. Rice
A

Maize

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5
Q

The sorghum kernel does not have what?

  1. A husk
  2. An endosperm
  3. An embryo
  4. A pericarp
A

A husk

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6
Q

Breeders choose to cross varieties to improve which of the following characteristics?

  1. A better yield that gives more tonnage per hectare (t/ha)
  2. Better disease resistance
  3. Better extract potential
  4. All of the above
A

All of the above

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7
Q

Barley has a typical starch content of what?

  1. 57-88%
  2. 65-70%
  3. 71-80%
  4. 90-92%
A

57-88%

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8
Q

Steeping increases grain moisture from its storage levels of typically 12% to about:

  1. 43-46%
  2. 40-42%
  3. 30-32%
  4. 48-50%
A

43-46%

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9
Q

Which of the following will not be found in a typical steep?

  1. Compressed air and aeration tubes
  2. A turning mechanism
  3. A water inlet and outlet
  4. CO2 equipment
A

A turning mechanism

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10
Q

Ideal growing conditions for barley germination include which of the following?

  1. Removal of heat and CO2
  2. A supply of oxygen
  3. Turning the grain bed in order to get even malting and reduces the risk of rootlets matting together
  4. All of the above
A

All of the above

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11
Q

To preserve enzymes during kilning, the maltster will do what?

  1. Use low temperatures and high air flow at the start
  2. Use high temperatures and low air flow at the start
  3. Use high temperatures throughout
  4. Spray the drying malt with water
A

Use low temperatures and high air flow at the start.

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12
Q

What is the main sugar of sugar cane?

  1. Fructose
  2. Glucose
  3. Sucrose
  4. Dextrin
A

Sucrose

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13
Q

Where is the highest concentration of sugar in the sugar cane plant?

  1. The leaves
  2. The roots
  3. The base of the cane
  4. Near the top of the cane
A

The base of the cane

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14
Q

Blackstrap molasses is also known as what?

  1. Grade A
  2. Grade B
  3. Grade C
  4. Grade D
A

Grade C

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15
Q

There is little or no incentive for the sugar producer to ensure that the molasses is always the same, why?

A

A sugar refiner aims to make a profit from making and selling raw sugar.

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16
Q

Total Sugar As Invert (TSAI) is a way of reporting sugar content in molasses. Which of the following is not included:

  1. Sucrose
  2. Fructose
  3. Glucose
  4. Maltose
A

Maltose

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17
Q

Which grape variety makes up 95% of the grapes used for making Cognac?

  1. Pinot Noir
  2. Ugni Blanc
  3. Sauvignon Blanc
  4. Folle Blanche
A

Ugni Blanc

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18
Q

At the right time for harvesting, how much of a grape is sugar?

  1. 10%
  2. 15%
  3. 20%
  4. 78%
A

20%

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19
Q

Winemakers often add sulphur to the juice and fermented wine. Why?

  1. To combat unwanted spoilage organisms
  2. To speed up fermentation
  3. To enhance yeast growth
  4. To ensure sulphur aromas are high in the final product
A

To combat unwanted spoilage organisms.

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20
Q

Pomme fruit sugar and acid levels are different than those of grapes in what way?

  1. Sugar is high, acid is lower
  2. Sugar is lower, acid is higher
  3. Sugar and acid are lower
  4. Sugar and acid levels are the same
A

Sugar and acid are lower.

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21
Q

Sugar levels in mature agave plants typically reach around what?

  1. 12%
  2. 18%
  3. 24%
  4. 28%
A

24%

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22
Q

Borehole water has which of the following key attributes?

  1. Variable consistency of supply, constant temperature, low colour
  2. Variable consistency of supply, low microbiological count, low colour
  3. Good consistency of supply, constant temperature, low colour
  4. Good consistency of supply, low microbiological count, high colour.
A

Good consistency of supply, constant temperature, low colour

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23
Q

Which of the following ions is introduced via fertilisers into the water system?

  1. NO2-
  2. Ca2+
  3. NH4+
  4. NO3-
A

NO3- (Nitrate)

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24
Q

Pressed yeast is what percent dry matter?

  1. 18%
  2. 20%
  3. 25%
  4. 28%
A

25%

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25
Q

What kind of mill is best suited to producing a grist for a mash filter?

  1. 2 roller
  2. 4 roller
  3. 6 roller
  4. Hammer
A

Hammer

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26
Q

Which of the following does a simple mash tun not have?

  1. Perforated false bottom
  2. Rakes
  3. Sparge arm
  4. Steele’s masher
A

Rakes

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27
Q

What is the maximum Brix a yeast can ferment?

  1. 8%
  2. 17%
  3. 22%
  4. 25%
A

25%

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28
Q

If a distiller wants to emphasise the flavours and aromatics of the pure grape juice what should they do?

  1. Use wine where unpressed grapes are used prior to fermentation
  2. Use a mixture of wines from pressed and unpressed grapes prior to fermentation
  3. Use wine where pressed grapes are used prior to fermentation
  4. Use only grapes suitable for Champagne production
A

Use wine where pressed grapes are used prior to fermentation.

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29
Q

The waste agave material (bagazo) after milling is not discarded. What is it NOT used for?

  1. Fuel Fertiliser
  2. Furniture Stuffing
  3. Animal feed
A

Animal feed

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30
Q

Which of the following is true about distilling yeast?

  1. They are highly flocculant
  2. They flocculate at the bottom of the vessel
  3. They flocculate at the top of the vessel
  4. They are non-flocculant
A

They are non-flocculant.

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31
Q

Wooden washbacks (fermenters) have a number of properties. Which of the following is NOT correct?

  1. Retained for their flavour contribution
  2. Cheap to install and maintain since timber is not costly
  3. Chosen to retain a traditional distillery image
  4. Prone to leaks if the wood is allowed to dry out, so water filled when not in use
A

Cheap to install and maintain since timber is not costly.

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32
Q

Which of the following would be measured at the end of fermentation?

  1. Alcohol
  2. Carbon dioxide content
  3. OG
  4. Nitrogen
A

Alcohol

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33
Q

Which of the following is a key difference between Scottish and Irish whiskey fermentations?

  1. Saccharified by other exogenous diastases
  2. From a mash of malted barely with or without other cereals
  3. Saccharified by the diastase of malt
  4. Fermented by the action of yeast
A

Saccharified by other exogenous diastases.

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34
Q

What is secondary fermentation in whisk(e)y fermentations?

  1. The second phase of fermentation
  2. A second addition of yeast mid fermentation
  3. The breakdown of dextrins by malt enzymes during fermentation
  4. The bacterial conversion of malic to lactic acid at the end of fermentation
A

The breakdown of dextrins by malt enzymes during fermentation

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35
Q

Incremental feeding of rum fermentations with diluted molasses is used for which of the following reasons?

  1. To keep bacterial infection under control
  2. To maximise vessel utilisation
  3. To reduce scale precipitation
  4. To increase the alcoholic strength of the final fermented wash
A

To increase the alcoholic strength of the final fermented wash.

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36
Q

Bacterial cultures such as Clostridium Saccharobutyricum are inoculated into heavy rum fermentations to achieve which of the following?

  1. To swamp out other more troublesome bacteria
  2. To produce acids which will esterify
  3. To cause a malolactic fermentation
  4. To increase the alcohol yield
A

To produce acids which will esterify.

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37
Q

Why, in the Melle-Boinot process, is yeast dumped and fresh yeast introduced every 2-6 months?

  1. The yeast viability decreases
  2. Some bacteria become resistant to acid washing
  3. The yeast mutated and fermentations become atypical
  4. Some yeast is lost and needs replacing
A

Some bacteria become resistant to acid washing.

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38
Q

Which of the following microorganisms are used in the fermentation of heavy rums?

  1. Saccharomyces cerevisiae
  2. Schizosaccharomyces pombe
  3. Clostridium saccharobutyricum
  4. All of the above
A

All of above

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39
Q

Fermentations to produce wine for brandy is different to whisk(e)y fermentation in which of the following ways?

  1. The OG is lower at 5% w/w
  2. The pH is lower at less than 4
  3. The fermentation temperature is higher
  4. The are high levels of nitrogen
A

The pH is lower at less than 4.

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40
Q

Why is the mosto for a mixto tequila fermentation at a higher starting gravity than the mosto for a 100% agave tequila fermentation?

  1. Less water has been used in mashing
  2. A high proportion of non-fermentables are present
  3. Up to 49% corn syrup at high Brix can be added
  4. None of the above
A

Up to 49% corn syrup at high Brix can be added

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41
Q

A sanitiser is used to do what?

  1. Prevent infection
  2. Destroy all viable microbes and spores
  3. Reduce viable microbes to a safe level
A

Reduce viable microbes to a safe level.

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42
Q

Which of the following is a chemical sanitiser used in distilling?

  1. Steam
  2. Sodium Hypochlorite
  3. Nitric acid
  4. UV light
A

Sodium hypochlorite

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43
Q

Which detergent system is best suited to cleaning mashing plant with high levels of organic soils?

  1. Hot caustic detergent
  2. Nitric acid
  3. Cold caustic detergent
  4. Steam
A

Hot caustic detergent at 70-80C

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44
Q

The principal purpose of the first rinse (pre-rinse) is to what?

  1. To test the route to ensure return flow
  2. To check for leaks
  3. Remove excess dirt before the detergent circulation
  4. To wet the walls of the equipment and soften soil
A

Remove excess dirt before the detergent circulation.

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45
Q

Delaying the first cut from heads to heart will:

  1. Increase the waxy and oily components in the spirit
  2. Decrease the levels of volatile components in the foreshots
  3. Increase the level of ethyl acetate in the spirit
  4. Increase the ethanol strength in the low wine and feints receiver (LWFR)
A

Increase the ethanol strength in the low wine and feints receiver (LWFR)

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46
Q

How can hot water from a shell and tube condenser be used elsewhere in the distilling process?

  1. In the boiler house to make steam
  2. Heating fermenters to speed up fermentation
  3. To pre-heat wash entering the still prior to distillation
  4. To heat up the final spirit prior to filtration to remove haze
A

To pre-heat wash entering the still prior to distillation

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47
Q

Fusel oils can be separated from alcohol, (which can be returned to the distillation column), using a water decanter because:

  1. Fusel oil and water are attracted by hydrogen bonds
  2. Fusel oils are much less miscible in a low alcohol solution
  3. Fusel oils are always immiscible with water
  4. Fusel oils are heavier than water
A

Fusel oils are much less miscible in a low alcohol solution.

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48
Q

Product leaving the stripping column is at what ABV?

  1. 25-30%
  2. 7-10%
  3. 10-25%
  4. 40-50%
A

10-25%

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49
Q

A continuous still is heated by what?

Steam coils

A direct fire

A reboiler

Gas jets

A

A reboiler

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50
Q

Double retort distillation is commonly used in the Caribbean rum industry, which of the following is correct?

It makes efficient use of energy and water

The distillate is collected at below 85% abv

There are two heat inputs

It uses only two stills, wash still and high wines retort

A

It makes efficient use of energy and water.

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51
Q

How many columns does a barbet still have?

  1. 2
  2. 3
  3. 1
  4. 4
A

2

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52
Q

Which of the following is the name given to the product of the first distillation in cognac production?

  1. Low wines
  2. Brouillis
  3. Repasse
  4. Secondes
A

Brouillis

53
Q

Which TWO of the following heat sources are permitted as the energy source for heating the cognac still?

  1. Gas flame
  2. Steam coil
  3. Wood fire
  4. Steam radiator
  5. Plate heat exchanger
A

Gas flame and wood fire.

54
Q

Ancestral mezcal producers, according to CRM, have to follow tight regulations in their distilling process. Which is correct?

  1. Must use clay pots for distillation
  2. Must have fibres in the still
  3. Both of the above
  4. None of the above
A

Both clay pots and fibres must be used in ancestral mezcal production.

55
Q

Mezcal de pechuga is produced by which of the following?

  1. The last distillation with a chicken breast in the head
  2. Double distillation with a selection of herbs and fruits
  3. Triple distilled with herbs and fruits in all pots
  4. Single distilled with chicken or other meats in the head
A

The last distillation with a chicken breast in the head.

56
Q

Which of the following is NOT an option to add botanical essential oils to gin?

  1. Adding botanicals to the still
  2. Extracting the essential oils and adding them to neutral spirit
  3. Adding the botanicals to the wash before distillation
  4. Adding the botanicals to a vapour basket placed in the still neck
A

Adding the botanicals to the wash before distillation.

57
Q

To be called distilled gin, which of the following procedures must be followed?

  1. All of the neutral spirit must be distilled with the botanicals
  2. A botanical extract can be added to the neutral spirit
  3. Some or all the neutral spirit must be distilled with the botanicals
  4. None of the above
A

Some or all the neutral spirit must be distilled with the botanicals.

58
Q

London Dry gin is a type of distilled gin tightly defined by EU regulations. Which of the following stipulations is true?

  1. Neutral spirit with less than 50g per hectolitre of methanol at 100% abv
  2. Gin distillate must be collected at 80% abv or greater
  3. All the natural plant materials must be present in the traditional still
  4. Sweetening is not permitted in the finished product.
A

All the natural plant materials must be present in the traditional still.

59
Q

Label the diagram

A
60
Q

Label the diagram

A
61
Q

Label the diagram

A
62
Q

Label the two points on the chart

A
63
Q

Label the diagram

A
64
Q

What does the run chart tell us about these processes?

A

Process A is highly variable and goes out of specification, Process A should be re-evaluated.

Process B is much less variable and stays within specification. Process B could be refined but is of no major concern.

65
Q

Define Whisk(e)y

A

A product of distillation of fermented cereals where the distillate is no higher than 94.8% abv and for which the legal standard may require ageing.

66
Q

Define rum

A

A product of distillation of fermented sugar cane, sugar cane juice and/or other sugar can by-products.

67
Q

Define brandy

A

A product of distillation from the fermentation of fruit (usually grape).

68
Q

Define tequila

A

A product of distillation from the fermentation of Agave Tequila Weber Blue variety.

69
Q

Define vodka

A

A spirit drink produced from ethyl alcohol of agricultural origin, following fermentation, with yeast, from potatoes and/or cereals or other agricultural raw materials.

70
Q

Define gin

A

A juniper flavoured spirit drink produced by flavouring neutral spirit with juniper berries.

71
Q

Which of the following properties is the main reason to carry out cask rejuvenation?

  1. Resin flavour notes in the cask have been pyrolised.
  2. New oak lignins have been degraded and made accessible.
  3. Any off flavours have been destroyed by the high temperature.
  4. New char adds flavour to the maturing spirit.
A

New oak lignins have been degraded and made accessible.

72
Q

What flavours do oak lactones give the spirit?

  1. Astringent
  2. Coconut
  3. Fruity
  4. Meaty
A

Coconut

73
Q

Which of the following best describes the chill filtration process?

  1. Filtration removes fatty acid esters, oxalates and barrel char.
  2. At less than 46% abv, chill filtration is not required since chill haze will not form.
  3. Spirit is cooled to 8-10°C to precipitate the fatty acid esters.
  4. After filtration the spirit is left chilled to help fill accuracy and alcohol measurment.
A

Filtration removes fatty acid esters, oxalates and barrel char.

74
Q

During maturation in an oak cask in Scotland, parameters of the whisky will change, which of the following is true?

  1. The colour decreases
  2. The ester level increases
  3. The alcohol strength increases
  4. The tannin level decreases
A

The ester level increases

75
Q

Which of the following is LEAST relevant to the progress of whisky maturation in cask?

  1. Atomospheric temperature
  2. Atomspheric humidity
  3. Frequency of movement of the cask
  4. The volume of the cask
A

frequency of movement of the cask

76
Q

Match up the following cask names to their nominal capacities.

A - 550L 1 - ASB

B - 500L 2 - Puncheon

C - 250L 3 - Sherry Butt

D - 190L 4 - Hogshead

  1. A2, B3, C4, D1
  2. A1, B4, C3, D2
  3. A3, B1, C2, D4
  4. A4, B2, C1, D3
A

A2, B3, C4, D1

Puncheon 550L

Sherry Butt 500L

Hogshead 250L

ASB 191L

77
Q

Which type of cask must bourbon be matured in?

  1. Newly charred oak casks
  2. Used red wine casks
  3. Rejuvenated oak casks
  4. Used rum casks
A

Newly charred oak casks

78
Q

In the maturation of rums, which of the following is correct?

  1. White rums are not usually aged, but if aged, then delcourised by charcoal.
  2. Amber rums are aged over 3 years.
  3. Dark rums are aged for 6 months or more.
  4. Amber and dark rums do not need to be matured.
A

White rums are not usually aged, but if aged, then delcourised by charcoal.

79
Q

Due to the high ambient temperature and with the maturation warehouses not usually cooled, rum in casks will typically lose what volume annually?

  1. 1-2%
  2. 2-5%
  3. 5-10%
  4. 10-20%
A

5-10%

80
Q

From where do dark rums aquire their colour?

  1. From both the charred cask and the caramel.
  2. From the charred cask only.
  3. From the uncharred cask.
  4. From caramel addition only.
A

From both the charred cask and the caramel.

81
Q

Rum producers will often start their cask maturation process at 70-80% abv. What is the main reason for this?

  1. Higher strength requires less warehouse space.
  2. Lower strength gives more colour formation.
  3. Higher maturation strength requires fewer casks and hence lower costs.
  4. Lower stregth extract more harsh tannins.
A

Higher maturation strength requires fewer casks and hence lower costs.

82
Q

The Limousin forests in France are closest to the Cognac producing region. Which species of oak is found there?

  1. Quercus alba
  2. Quercus petraea
  3. Quercus robur
  4. Quercus sesillis
A

Quercus petraea

83
Q

Brandy cellar masters often reduce the alcohol strength by water addition and keep the warehouse humid by spraying water. What are the main reasons for this?

  1. To reduce lactones at high alcohol strength.
  2. To remove sugars and other water solubles at low alcohol strength.
  3. To prevent soapiness caused be excessive water addition.
  4. To increase the colour of the brandy.
A

To prevent soapiness caused be excessive water addition.

84
Q

What is the purpose of neutral casks in brandy maturation?

  1. Their ownership is not with a specific brandy producer.
  2. To stop any further flavour development, but still reach the correct age.
  3. They will be stored in a third party neutral warehouse.
  4. None of the above.
A

To stop any further flavour development, but still reach the correct age.

85
Q

Boise is used by some brandy producers for several reasons. Which is correct?

  1. Boise is the trade name in France for spirit caramel.
  2. Boise is a chemical extract used to mimic natural flavours.
  3. Boise adds colour to the matured brandy at blending.
  4. Boise is immature brandy.
A

Boise adds colour to the matured brandy at blending.

86
Q

Put the following categories of tequila in order of least aged to most aged.

A - Añejo, B - Silver, C - Reposado, D - Gold

  1. B, D, C, A
  2. C, A, D, B
  3. D, B, A, C
  4. A, C, B, D
A

B, D, C, A

Silver, Gold, Reposado, Añejo

87
Q

The tequila producer can use which of the following to adjust spirit colour?

  1. Spirit Caramel
  2. Artificial Colours
  3. Brandy
  4. Rum
A

Spirit Caramel

88
Q

The words “abocando con” appearing on the label of a bottle of tequila or mezcal indicates the spirit has been:

  1. Matured with…
  2. Judged as non conforming
  3. Duty paid
  4. Infused with and smoothed
A

Infused with and smoothed

89
Q

Why are mezcals rarely matured?

  1. Legally it is not meant to happen.
  2. The flavour profile would be incorrect.
  3. It reduces the colour level.
  4. The cost of barrels makes it uneconmical.
A

The cost of barrels makes it uneconmical.

90
Q

Which question from the four below would not be asked as we begin to solve and out of control situation?

  1. Are the results correct?
  2. Whose fault is it?
  3. Is the problem real?
  4. When/where did it happen?
A

Whose fault is it?

91
Q

In a control loop, what is A?

  1. Value
  2. Controller
  3. Actuator
  4. Process
A

Value

92
Q

Which of the following is not an example of a typical instrument used in a control loop?

  1. RTD
  2. Pressure Transducer
  3. Gravity Bottle
  4. Magflow meter
A

Gravity Bottle

93
Q

Two standard deviations of an average value is approximately what?

  1. 99.7%
  2. 95.4%
  3. 68%
  4. 93.2%
A

95.4%

94
Q

Which of the following is not a principle of TQMs?

  1. Every employee is responsible for quality.
  2. Quality must be measured.
  3. Upfront costs not lifecycle costs.
  4. Management must be involved and lead the TQM process.
A

Upfront costs not lifecycle costs.

In reality, the opposite is true.

95
Q

Which of the statements below is not one of the seven principles that the ISO systems are based on?

  1. Product focused
  2. Relationship management
  3. Process approach
  4. Engagement of people
A

Product focused

96
Q

What is the correct order, from top down, of documentation in a QMS.

  1. Policy, SOP, Procedures, Records
  2. Procedures, SOP, Policy, Records
  3. Policy, Procedures, SOP, Records
  4. Procedures, SOP, Records, Policy
A

Policy, Procedures, SOP, Records

97
Q

HACCP is a systematic, preventative approach that identifies food safety hazards in a production process. Which of the following is one?

  1. Sales dip
  2. Chemical hazards
  3. Financial overspends
  4. Out of specification taste tests
A

Chemical hazards

98
Q

On a flavour wheel used for sensory evaluation, which of the following characteristics is not detected by its aroma?

  1. Musty
  2. Estery
  3. Diacetyl
  4. Umami
A

Umami

99
Q

Master blenders and sensory panellists have to follow certain rules. Which of the following is not one?

  1. Do have something to eat prior to assessing samples.
  2. Do not wear perfume or aftershave.
  3. Do not use strong smelling hand creams.
  4. Do not smoke prior to assessing samples.
A

Do have something to eat prior to assessing samples.

100
Q

When nosing, samples are typically diluted with water to around what level of alcohol?

  1. 25% abv
  2. 20% abv
  3. 40% abv
  4. 43% abv
A

20% abv

101
Q

What type of maintenance system is likely to be the best use of resources and the lowest risk of breakdowns?

  1. Planned maintenance.
  2. Predictive maintenance
  3. Breakdown maintenance
  4. No maintenance
A

Predictive maintenance

102
Q

Which of the following items of distilery equipment is suitable for a no maintenance approach?

  1. Boiler
  2. Light bulb
  3. Four roller mill
  4. Electrical conveyor
A

Light bulb

103
Q

In respect to reliability centered maintenance (RCM), what does FM stand for in FMEA and FMECA?

  1. Failure Mode
  2. Functional Maintenance
  3. Final Measurement
  4. First Mate
A

Failure Mode

104
Q

What does TPM stand for?

  1. Total Preventative Maintenance
  2. Total People Management
  3. Total Productive Maintenance
  4. Total Power Monitoring
A

Total Productive Maintenance

105
Q

What is the biggest contribution to a distillery’s carbon footprint?

  1. CO2 produced in burning fosil fuels.
  2. CO2 produced in fermentation.
  3. CO2 produced in transporting casks to warehouses.
  4. CO2 released in yeast storage.
A

CO2 produced in burning fosil fuels.

106
Q

The bacteria that can cause problems of dangerous mists from cooling towers is called:

  1. Aspergillus Niger
  2. Rhizopus Stolonifer
  3. Legionella pneumophilia
  4. Lactobacillus brevis
A

Legionella pneumophilia

107
Q

The environmental use of materials can be encapsulated by the ‘4 Rs’ listed below. Which of these is concerned with energy generation from surplus materials?

  1. Reuse
  2. Recycle
  3. Recover
  4. Reduce
A

Recover

108
Q

What can hot water generated by still condensers be used for?

  1. Condesning still vapours.
  2. Heating fermentations.
  3. Steeping barley.
  4. Heating mashing water.
A

Heating mashing water.

109
Q

The biological oxygen demand (BOD) of distillery effluent is a measure of:

  1. The amount (mg) of oxygen required to precipitate the copper from one litre of effluent.
  2. The amount of combined inorganic and organic material in one litre of effluent.
  3. The amount (mg) of oxygen required by microorganisms to digest the readily available nutrients in effluent.
  4. The total amount of inorganic material one litre contains.
A

The amount (mg) of oxygen required by microorganisms to digest the readily available nutrients in effluent.

110
Q

Which of the following key effluent meausres is NOT part of the effluent charge calculation?

  1. pH
  2. Suspended Solids
  3. Volume
  4. COD
A

pH

pH has set limits but is not included in the cost calculation.

111
Q

Which of the following distillery process streams has the highest BOD?

  1. Pot Ale
  2. Foul condenser condensate
  3. Steep water
  4. Spent lees
A

Pot Ale

112
Q

For every 100t of raw material input we will roughly produce what?

  1. Approx one third as alcohol, one sixth as carbon dioxide, half as solids.
  2. Approx two third as alcohol, one sixth as carbon dioxide, one sixth as solids.
  3. Approx one third as alcohol, half as as carbon dioxide, one sixth as solids.
  4. Approx one third as alcohol, one third as carbon dioxide, one third as solids.
A

Approx one third as alcohol, one third as carbon dioxide, one third as solids.

113
Q

Which of the following is not a coproduct from the malt distilling process?

  1. Draff
  2. Fusel Oils
  3. Pot ale
  4. Spent lees
A

Fusel Oils

Fusel oils are produced during the column distillation process. Malt whisky is produced on pot stills, so no fusel oil separation takes place.

114
Q

Fusel oil has another name, what is it?

  1. Isopropanol
  2. Isobutanol
  3. Cyclohexanol
  4. Iso-amyl alcohol
A

Iso-amyl alcohol

115
Q

Experts are currently researching and exploring the use of bagasse for what?

  1. As biomass for ethanol production.
  2. Cellulose for production of animal feeds.
  3. Production of paper, pressed building board, and construction of materials such as concrete.
  4. Production of biodegradable plastics.
A

As biomass for ethanol production.

116
Q

Dunder from rum manufacture can also be called what?

  1. Spent lees
  2. Spent wash
  3. Pot ale
  4. Grade D Molasses
A

Spent wash

117
Q

The spent wash (dunder) from continuous rum distillation would typically have a BOD of what?

  1. Less than 10,000mg/L
  2. 10,000-20,000mg/L
  3. 20,000-40,000mg/L
  4. 40,000-60,000mg/L
A

40,000-60,000mg/L

118
Q

Cellulose is a major component of bagasse and can self ignite. Is it more likely to ingnite when:

  1. Wet
  2. Dry
A

Wet

119
Q

Grape stems are a byproduct and most commonly used for:

  1. Antioxident extracts.
  2. Composting.
  3. Conversion into activated carbon.
  4. Transformation into briquettes for use as fuel in biomass gasifiers.
A

Composting.

120
Q

Grape skins are commonly composted or spread on to vineyards. What else can they be used for?

  1. Use as an animal feed.
  2. Convert into an oil for cooking.
  3. Sold or given away for use in grappa production.
  4. Use as a source of dye.
A

Sold or given away for use in grappa production.

121
Q

Grape seeds are a byproduct of grape juice extraction and can be used for:

  1. Spreading on to vineyards as compost.
  2. Producing an antioxident health product.
  3. Producing a culinary oil.
  4. All of the above.
A

All of the above.

122
Q

Grape skins have been used to produce all of the following except one:

  1. Anti-coagulant for blood.
  2. Anti-oxidant compound for meats.
  3. Anti-microbial powder for seafood.
  4. Tartaric acid.
A

Anti-coagulant for blood.

123
Q

In the Venn diagram below, what is A?

  1. Hazard
  2. Exposure
  3. Risk
  4. Vulnerability-coping capacity
A

Risk

124
Q

The flash point of a mixture of water and alcohol at 75% abv is what?

  1. 16°C
  2. 18°C
  3. 25°C
  4. 29°C
A

18°C

125
Q

Which TWO of the following are requirements for calculating Predicted Spirit Yield?

  1. Soluble Extract
  2. Moisture
  3. Free Amino Nitrogen
  4. Fermentability
  5. Friability
A

Soluble extract and Fermentability.

PSY is a calculated number from laboratory analyses. The first requirement is the amount of soluble material obtainable from the grain (soluble extract). The second requirement pertains to how much of this soluble material is fermentable by yeast (fermentability).

126
Q

During a homegeneity test, a high fraction of partially unmodified grains (PUGs) and/or wholly unmodified grains (WUGs) would signify:

  1. Higher soluble extract in the grain.
  2. Lower soluble extract in the grain.
  3. Fast run offs during mashing.
  4. Slow fermentation times.
A

Lower soluble extract in the grain.

The higher the fraction of PUGs and WUGs, the more cell wall and protein matrix that remains. This leads to less soluble extract, as the starch is surrounded by protein and β-glucan cell walls. The cell wall material can also cause future problems such as slow run-off during mashing.

127
Q

In barley grains, shoots form in the _____, while rootlets from in the _____.

  1. Acrospire
  2. Coleoptile
  3. Coleorhiza
  4. Micropyle
A

In barley grains, shoots form in the acrospire, while rootlets from in the coleorhiza.

The coleoptile is a protective sheath covering the emerging shoot. The micropyle is a small opening in the surface of an ovule, through which the pollen tube penetrates.

128
Q

Pair the following mashing terms with the statments below; gelatinisation, liquefaction, saccharification.

  1. Alpha and beta amylases break down starch chains into fermentable sugars.
  2. Starch polymers are completely hydrated.
  3. Tightly bound starch molecules unwind and dissolve in water.
A

​In order of occurance.

  1. Gelatinisation - Tightly bound starch molecules unwind and dissolve in water.
  2. Liquefaction - Starch polymers are completely hydrated.
  3. Saccharification - Alpha and beta amylases break down starch chains into fermentable sugars.

General Certificate In Distilling (1 decks)

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