Production Flashcards
1
Q
Which provinces are privatized
A
Alberta, British Columbia
2
Q
What is the aglc responsible for
A
Lotteries, gaming, regulating the manufacturer, licenses, inspections
3
Q
What is the legal definition of an alcohol product
A
Any beverage containing ethyl alcohol and made for human consumption
4
Q
What is the formula for fermentation
A
Sugar + yeast = alcohol + co2
5
Q
What is fermentation
A
The biochemical process where sugar is converted into alcohol and yeast into co2, it is the initial process in all alcoholic beverages
6
Q
What can fermented beverages be made from
A
Grapes, fruit, grains, rice, sugar cane
7
Q
What is distillation
A
The process where alcohol is extracted from a fermented liquid
8
Q
Describe the distillation process
A
A fermented liquid is heated causing it to vaporize. These vapours are condensed, cooled and collected in liquid form
9
Q
What does the distillation process do to a fermented liquid (end goal)
A
Create a liquid with a higher alcohol level
10
Q
What temperature does alcohol evaporate at
A
78.3
11
Q
Describe a pot still
A
Fermented product is heated over a fire, the alcohol turns into a vapour, the product is captured in a cooling tube and collected at the end
12
Q
What are the three categories of alcoholic beverages
A
Fermented, distiller, compounded
13
Q
What are the different categories of wine
A
Table, sparkling, fortified, aromatized
14
Q
What is table wine
A
Made from specific varietals, includes white, red, blush, rose and dessert categories, alcohol content ranges from 8-15%
15
Q
Describe sparkling wine
A
Wine with co2 added, alcohol content is 8 to 12% ,
16
Q
Describe fortified wine
A
Table wines with brandy added 15-22%
17
Q
Describe aromatized wine
A
Aperitifs, table wines with unique flavourings 15-24%
18
Q
Describe brandies
A
Base ingredient is grapes or fruit, 40% alcohol,
19
Q
What are the different categories of brandy
A
Cognac, Armagnac, calvados
20
Q
Describe whiskies
A
Base ingredients include barley, corn, rye, alcohol is 40%+
21
Q
What are the different categories of whiskies
A
Scotch, rye, American, Canadian, Irish, Japanese, burboun moonshine
22
Q
Describe rum
A
Base ingredients are sugar cane or molasses, alcohol content is 40%+
23
Q
What are the different categories of rum
A
White, amber, dark
24
Q
Describe gin
A
It’s a neutral grain liquor and is usually 40% it is flavoured with juniper berries, coriander
25
Describe vodka
Base ingredient is grain it potatoes and is usually 40%
26
What is eaux de vie
Translates to water for life - base ingredient is pomace usually 40-60%
27
What is pomace
Fermented grape residue that includes the seeds and stems
28
What are the different categories of eaux de vie
Grappa, kirsch, and poire William
29
Describe liqueurs
Compounded spirits with unique flavourings, usually have a high sugar content
30
Describe beer
Fermented barley or grain, hops, water and yeast. Co2 is not discarded
31
Describe ales
Darker beer cause of toasted barley, top fermented, alcohol is 3.5 -9%
32
Name a few ales
Stout, porter, lambic, fruit and wheat bears
33
Describe lagers
Lighter in texture due to grain selection, bottom fermented, alcohol is 4-7%
34
Name a few lagers
Pilsner, bock, and light beer
35
What is the goal from distillation
Get the liquid to have an alcohol content of 60-70%
36
What is a pot still also known as
Copper still
37
Negatives and positives of pot still
Time consuming, produces less yield, produces a higher quality product, natural flavours are often kept, longer ageing process
38
What are continuous stills also known as
Coffee or patent
39
Describe a continuous still
A computerized machine, consist of two side by side columns, divided by copper plates
40
How does a continuous sill work
Wash comes in on the right, travels down and is heated by steam, the heated liquid crosses to the left column, runs through the analyzer and is heated by steam, the steam evaporates passes up through the fat tube and continues to hear and cool.
41
What are the advantages and disadvantages of a continuous still
Less manpower, less skill for the operator, produces more spirit in a short time, less quality of a product
42
What is the most popular whisky
Scotch
43
What is scotch made from
Only barley
44
Describe blended scotch
A lighter bodies spirit from mixed grains, the age on the label is the youngest scotch used
45
Describe the blending process
Samples are poured into glasses and the master blender smells each sample, once selected the barrels are rolled out and checked, drained into stainless steel bags and blended, blend is moved to large oak vats and married for 6 months or more or is immediately bottled and shipped, colour is corrected by caramel
46
Name some blended scotch whisky brands
Johnnie walker red and black, Ballentines finest, China's regal, j&b rare, cutty sark, dewars,
47
What is a single malt whisky
Premium scotch
48
Describe single malts
Unique aromas and flavours, more expensive due to the hands in skill required and the limited volume of product
49
Single malt brands
Glenfiddich, glenlivet, cardhu, ardbeg, dalwinnie,
50
Describe Irish whisky
Blend of single malt and and continuous still whiskies, made of barley wheat oats and rye, aged minimum of 5 years, smoky flavours
51
Name some Irish whiskey brands
Bush mills, Jameson's, tullamore dew
52
Describe Canadian whiskey
Produced with continuous still, mainly corn, light in body and flavour, good for mixed drinks, minimum ageing is three years
53
Canadian whiskey brands
Crown royal, corny, schenely, Alberta distillers
54
Describe rye whiskey
Made from minimum 51% rye, corn and barley also used, minimum aging is three years
55
Rye brands
Tangle ridge, Alberta premium
56
Describe bourbon
Made in bourbon county, Kentucky, minimum 51% corn, aged in charred American oak barrels, flavours of vanilla and caramel added, barrels only used once, ages a minimum 4 years
57
Bourbon brands
Jim beam, Wild Turkey, knob creek
58
Describe Tennessee whiskey
From Tennessee
59
What is cognac produced from
Grapes grown north of Bordeaux
60
What is cognac made from
Ugni blanc
61
Describe cognacs process
Distiller twice in a pot still and aged in French oak barrels. The part that evaporates is known as the Angels share
62
What are the different cognac classifications
Vs. vsop. Napoleon. Xo. Paradis.
63
What is vs
Very superior, aged min 2-3 years
64
What is vsop
Very special old
| Pale aged min 4-8 years
65
What is Napoleon
Aged over ten years
66
What is xo
Extra old aged min 6-12 years
67
What is paradis
Super premium with no specific aging designation
68
How should cognac be served
In a snifter, warned with the hands
69
What are some cognac brands
Courvosier, Hennessy,
70
Describe Armagnac
Distiller in continuous still grapes are grown south of Bordeaux
71
Where did vodka originate
Eastern Europe , Russia, and Poland
72
What is a neutral spirit
Odourless, colourless, tasteless
73
What is vodka made from
Fermented grains or potatoes
74
When and where was gin first produced
Holland 1650
75
Where is the majority of rum made
The Caribbean
76
What is rum made from
Sugar cane or molasses
77
What country produces tequila
Mexico
78
What is tequila made from
At least 51% blue agave plant
79
What are tequilas aging standards
Anejo, repos ado, silver or gold
80
How old is anejo
Up to 1 year
81
What is reposado
Aged up to 6 months
82
How old is silver or gold
Up to 2 months
83
What is an aperitif
A drink consumed before dinner to stimulate an appetite usually a table wine mixed with brandy
84
Flavours of aperitifs
Often herbs and aromatics
85
What flavours of vermouth are there
Wormwood, juniper, chamomile, rose petals, cinnamon, orange peel
86
Main brand of vermouth
Noilly prat
87
Brands of vermouth
Campari, du bonnet, pineau des charantes, fino sherry, champagne
88
What are liqueurs also known as
Cordials
89
Describe liqueurs
Unique flavours, usually brandy based, high sugar content,
90
What are the three methods of production for liqueurs
Laceration, percolation, distillation
91
What is maceration
Similar to making tea
92
What is percolation
Like coffee
93
What are chocolate liqueurs made from
Brandy with cocoa
94
Chocolate liqueur brands
Crime de cacao, Godiva chocolate, mozarts black
95
Ingredients in coffee liqueurs
Brandy with coffee
96
What method is used to make chocolate liqueurs
Maceration and distillation
97
What method is used to make coffee liqueurs
Percolation
98
Coffee liqueur brands
Kailua and Tia Maria
99
What are creamy liqueurs made from
Brandy and cream and flavours as well as stabilizers
100
What production method is used for cream liqueurs
Maceration
101
Brands of cream liqueurs
Baileys, Amarula
102
What are creme de liqueurs made from
Brandy with other flavours
103
What method is used to make creme de liqueurs
Maceration
104
Creme de brands
Creme de banana, creme de apricot
105
What ingredients are used in fruit flavour liqueurs
Brandy with fruit
106
What method is used to make fruit flavoured liqueurs
Maceration
107
Name some fruit flavoured liqueur brands
Chambers, Alize
108
What are herbal liqueurs made from
Brandy and up to 130 herbs
109
Herbal liqueurs production method
Can use all three, distillation, percolation, maceration
110
Brands of herbal liqueurs
Chartreuse, Benedictine
111
What are licorice liqueurs made from
Brandy and anise
112
What method is used to make licorice liqueurs
Infusion
113
Licorice liqueur brands
Sambuca, ouzo, Pernod, anise the, Galliano
114
What are nut liqueurs made from
Brandy with nut flavourings
115
What method is used to make nut liqueurs
Maceration and can use infusion
116
What brands of nut liqueurs are there
Amaretto, frangelico,
117
What are orange liqueurs made out of
Brandy and orange peel
118
What method is used to make orange liqueurs
Maceration
119
What are some brands of orange liqueurs
Cointreau, grand mariner, triple sec, blue caraco.
120
What are the different categories of liqueurs
Whiskey, orange, but, licorice, herbal, fruit, creme de, cream, coffee, chocolate
121
Name some whiskey liqueur brands
Southern comfort, drambuie
122
How long has beer been produced
Over 6000 years
123
What are the 5 steps of beer production
Malting, mashing, brewing, fermentation, lagering and pasteurization
124
Describe malting
A two step process that prepares the grain for mashing and changes the starches into sugar
125
What are the two steps in malting
The grains are softened in warm water and then heated and dried to seal each grain
126
Describe mashing
The process where sugar is extracted,
127
What are the steps in mashing
Grains are placed in a stainless steel stank, grain so cracked open and mixed in warm water, the liquid is removed and filtered
128
What is wort
The liquid from the mashing process
129
Describe brewing
The process of adding hops to the wort
130
What are the steps in brewing
Hops are used to inhibit the growth of bacteria and add a bitter flavour, the wort is drained then cooled and yeast may be added
131
Describe fermentation for beer
The process of adding yeast to the wort
132
What are the steps in beer fermentation
The sugar is converted to alcohol and co2, different types of yeast are used based on what type of beer you want, co2 is captured and reintroduced prior to bottling, beer is filtered to remove dead yeast
133
Describe lagering and pasteurization
The beer is rested or aged
134
What steps are in lagering and pasteurization
Kept close to 0, ales mature sooner than lagers, stored in stainless steel or glass tanks, for pasteurized beer heat is applied to destroy bacteria
135
What are the three main types of beer
Ales, lagers, lambics
136
Describe draught beer
Unpasteurized, must be stored from 3-5 degrees and has a short shelf life
137
Why are micro breweries becoming big
There's a large demand for premium beer products
138
What aglc license do microbreweries have
Class e and usually class a as well
139
What is oenology
The study of wine
140
What does oenology include
Historical research, viticulture and viniculture technology, varietal characteristics, origin specifics and wine tasting
141
What is viticulture
The science and practice of growing grapes includes vineyard management
142
What affects the viticulture
Type of grape, soil, pest, chemicals, vine placement, constraints in terms of yield
143
What is viniculture
Winemaking process from harvest to distribution
144
When is wine harvest in the northern hemisphere
Late August to early October
145
When is wine harvest in the Southern Hemisphere
February to April
146
How are grapes harvested
By hand or mechanically
147
What steps are involved in processing wine grapes
Destemming/pressing, fermentation, clarification and aging
148
What are the two important grape varieties
Vitis vinifera and Vitis labrusca
149
Where is Vitis vinifera from
European origin
150
Where is Vitis vinifera grown now
Altitudes of 30 to 50 degrees
151
What grape types are from Vitis vinifera
Cab Sav, merlot, Sangiovese, Zinfandel, Pinot noir, Chardonnay, Riesling, Sauvignons blanc
152
Where does Vitis labrusca grow
North America
153
What types of grapes come from Vitis labrusca
Concord, Isabella, Clinton and niagra
154
When was aglc privatized
September 1993
155
What is viticultures greatest natural threat
Phylloxera
156
Describe phylloxera
Worst natural disasters in wine making history in the 19th century. It is a tiny beetle like insect
157
How does the phylloxera attack
First the roots of the vine, and kills the entire plant by preventing nutrients reaching the top
158
What combats phylloxera
Hybrid plants
159
How does the hybrids prevent phylloxera
Rootstock is shipped from Europe and grafted onto the vines
160
Which country has not been effected from phylloxera
Chile because of their isolation and strict importation standards
161
What is vineyard yield
Quantity of grapes produced from one hectare of planted vines
162
What does one hectare equal
10,000 square meters
163
What does a low yield equal
Higher quality
164
How long does it take for vines to start to bear fruit
Three to four years
165
How long will they produce good fruit
25-35 years
166
What do old vines (50-100 years) produce
Very low yields but result in wines of exceptional intensity and quality
167
What are two important vineyard activities
Pruning and training
168
What is pruning
After the harvest the branches are removed to promote fully ripened grape bunches in the next season
169
What is training
The process where the vine is attached to guide wires or stakes for support and maximizing growth, like tomatoes
170
What are some climate influences
Temperature, precipitation, air movement, sin and cloud cover, microclimate, microclimate, topography, nearby bodies of water
171
Where are the wine growing zones
30-50 degrees north and south
172
Terroir or suitable growing environments include
Natural environment, climate, soils, topography
173
What does the sunshine do
Photosynthesis and grape skin pigmentation
174
What climate factor balances the acidity on grapes
Warm days and cool nights
175
What type of soil is better for grapes and why
Poor soil because it forces the roots to go deeper for nourishment adding complexity to the wines
176
What are common types of vineyard soil
Clay, sand, limestone, rocky, gravel, slate, chalk
177
What must be measured prior to harvest
Sugar avid balance
178
What is residual sugar
Determines the dryness or sweetness of the wine. It is the natural sugar content and is measured in grams per litre
179
Residual sugar content in dry wine
0-1.5 gram a litre
180
Residual sugar in off dry wine
1.5-2.5 g a litre
181
Residual sugar in ice wine
125g a litre
182
How is red wine red
The skin must stay in contact with the juice for 30 days
183
What does gentle pressing produce
Better wine
184
What is the u fermented, first pressed juice called
Must
185
What is yeasts comfort zone
32-42 degrees
186
How long does fermentation last
Several days or weeks
187
How long does ice wine ferment
Three months
188
What is clarification
The process where particles are removed
189
What four methods are used in clarification
Racking, fining, filtering, centrifugal stabilizing
190
What is the ideal aging temperature
8-14 degrees with 60-70% humidity
191
Why are California wines highly regarded
Their consistent quality
192
How does California rank in largest producer
Fourth largest
193
How many litres are made annually
2 billion
194
What are the five main wine regions in California
North coast, central coast, Central Valley, Sierra foothills, south coast
195
What does varietal labeled mean
The predominant grape type is listed on the label
196
What are the five principal varietals in California
Chardonnay, Sauvignon blanc, Cabernet Sauvignon, Zinfandel, merlot
197
What colour grape are Chardonnays
White
198
What doe Chardonnays taste and smell like
Pear, Apple, melon, peach
199
What type of body do Chardonnays have
Medium to full body
200
What colour grape is Sauvignon blanc
White
201
What does Sauvignon blanc smell and taste like
Cut grass, gooseberries, bell pepper and grapefruit
202
What type of body do Sauvignons Blanca have
Light to medium
203
What colour grape is a cab Sav
Red
204
What do Cabernet Sauvignon taste and smell like
Blackberry, cherry, black currant, chocolate, leather or smoke
205
What type of body to Cabernet Sauvignon have
Medium to full, tannic, dry
206
What is Cabernet Sauvignon aged in
American oak barrels , great aging potential
207
What varietal are Cabernet Sauvignons known as
California cult wines
208
Wine legislation in the United States is regulated by
Tobacco and tax trade bureau Ttb
209
What is an Ava
Distinguished from other ares features by their terroir
210
What is vqa
Vintners quality assurance
211
Vqa requirements
Analyzed and tasted by panel, 100 Canadian grown grapes, 95 must come from vintage date, 85 must be stated varietal, if a vineyard is specified on bottle all grapes must come from there
212
What percentage of wine is vqa
20
213
Key areas in Canada that produce wine
Ontario, by, Nova Scotia, Quebec
