Production

Question 1

What 3 fermentable sugars in fruits and sugar cane

Answer 1

Glucose
Fructose
Sucrose

Question 2

Of the three simple sugars, which two come from photosynthesis?

Answer 2

Glucose and fructose

Sucrose is combination of the two.

Question 3

Two risks associated with sugars used for fermentation

Answer 3

Spoilage and oxidation

Management strategies

• sulfur dioxide
• process as fast as possible
• blanket w CO2

Question 4

What are the objectives of post distillation operations?

Answer 4

• adjust Colour
• adjust flavour
• adjust sweetness
• adjust texture
• adjust alcohol level

Question 5

What is Bagasse?

Answer 5

The name for fibrous left over material from sugar cane processing.

Question 6

Two types of sugars made by plants during photosynthesis

Answer 6

Glucose and fructose

Question 7

A type of sugar that a plant can make by bonding together a molecule of glucose and a molecule of fructose

Answer 7

Sucrose

Question 8

Process in which I even in the atmosphere reacts with harvested fruits and sugar cane

Answer 8

Oxidation

Question 9

Grape skins and stems left over from winemaking

Answer 9

Pomace

Question 10

Process that sugar cane juice undergoes to kill unwelcome bacteria and fungi

Answer 10

Pasteurization

Question 11

Process that sugar cane juice goes through to remove impurities before it can be refined

Answer 11

Clarification

Question 12

In the process of creating sugar and molasses, this is the highest quality of sugar with the least impurities

Answer 12

A-sugar

Question 13

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

Answer 13

Blackstrap molasses

Question 14

a group of complex carbohydrates made up of glucose

Answer 14

Starch

Question 15

The three stages if starch conversion

Answer 15

Modification
Gelatinization
Enzymatic hydrolysis

Question 16

Stage of starch conversation that is only relevant for grains

Answer 16

Modification

Question 17

Enzymes required to break up starch

Answer 17

Amylase

Question 18

In a grain, the harder outer cover of the grain

Answer 18

Husk

Question 19

In a grain, the layer immediately underneath the husk

Answer 19

Bran

Question 20

Part of the grain that starch granules are stored

Answer 20

Endosperm

Question 21

Part of the grain that will grow into a new plant

Answer 21

Germ

Question 22

Enzymes that are derived from grains, commonly malted barley

Answer 22

Endogenous enzymes

Question 23

Enzymes that are derived from other sources, but not from grain. Distillers usually buy them from special suppliers.

Answer 23

Exogenous enzymes

Question 24

A group of complex carbohydrates made up mainly of fructose

Answer 24

Fructan

Question 25

Convention in the agave spirits yo refer to all the fructans in agave

Answer 25

Inulin

Question 26

In an agave plant, the hard core that remains after cutting off the spiky leaves.

Answer 26

Piña