Production Flashcards
What 3 fermentable sugars in fruits and sugar cane
Glucose
Fructose
Sucrose
Of the three simple sugars, which two come from photosynthesis?
Glucose and fructose
Sucrose is combination of the two.
Two risks associated with sugars used for fermentation
Spoilage and oxidation
Management strategies
- sulfur dioxide
- process as fast as possible
- blanket w CO2
What are the objectives of post distillation operations?
- adjust Colour
- adjust flavour
- adjust sweetness
- adjust texture
- adjust alcohol level
What is Bagasse?
The name for fibrous left over material from sugar cane processing.
Two types of sugars made by plants during photosynthesis
Glucose and fructose
A type of sugar that a plant can make by bonding together a molecule of glucose and a molecule of fructose
Sucrose
Process in which I even in the atmosphere reacts with harvested fruits and sugar cane
Oxidation
Grape skins and stems left over from winemaking
Pomace
Process that sugar cane juice undergoes to kill unwelcome bacteria and fungi
Pasteurization
Process that sugar cane juice goes through to remove impurities before it can be refined
Clarification
In the process of creating sugar and molasses, this is the highest quality of sugar with the least impurities
A-sugar
In the process of creating sugar and molasses, this is a by-product if the refining process. It has a very high level of impurities
Blackstrap molasses
a group of complex carbohydrates made up of glucose
Starch
The three stages if starch conversion
Modification
Gelatinization
Enzymatic hydrolysis
Stage of starch conversation that is only relevant for grains
Modification
Enzymes required to break up starch
Amylase
In a grain, the harder outer cover of the grain
Husk
In a grain, the layer immediately underneath the husk
Bran
Part of the grain that starch granules are stored
Endosperm
Part of the grain that will grow into a new plant
Germ
Enzymes that are derived from grains, commonly malted barley
Endogenous enzymes
Enzymes that are derived from other sources, but not from grain. Distillers usually buy them from special suppliers.
Exogenous enzymes
A group of complex carbohydrates made up mainly of fructose
Fructan
Convention in the agave spirits yo refer to all the fructans in agave
Inulin
In an agave plant, the hard core that remains after cutting off the spiky leaves.
Piña
