Production

Question 1

Describe the contents of group 1 fractions:

Answer 1

Group 1 fractions have the lowest boiling point.

They include methanol and a small number of other fractions.

Solvent aroma.

Question 2

Describe the contents of group 2 fractions:

Answer 2

Group 2 fractions have higher boiling points than group 1 fractions.

Most important fraction in this group is ethanol.

Esters and other flavour compounds are included in this group.

Question 3

Describe the contents of group 3 fractions.

Answer 3

Group 3 fractions have boiling points that are higher than ethanol.

They include fusel alcohols like propanol, but ail and iso-amyl alcohol.

Highly concentrated they have cheesy plastic aromas. Can give spirits a coarse rough texture.

Question 4

Describe the contents of group 4 fractions.

Answer 4

Group 4 fractions are made up of water and any fractions that never leave the still.

Group 4 fractions contain acidic fatty acids that some distillers use to raise the acidity of future fermentation’s.

Question 5

Name the four factors that can be used to manage reflux in a still.

Answer 5

Still height

Heat input

Dephlegmators/Head Condensers

Reflux plates

Question 6

Name 4 aspects of flavour that a distiller can manage in the distillation process.

Answer 6

Sulphur compounds

Esterification

Still pressure

Maillard reactions

Question 7

Describe esterification

Answer 7

Esters are created when fatty acids bind with fusel alcohols.