Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

IBD General Certificate > Quiz Questions > Flashcards

Quiz Questions Flashcards

1
Q

How many plates is Armagnac legally allowed?

A

15 plates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Where does the smoke aroma in mezcal found in the distillation fraction?

A

Tails

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the key considerations in the design and operation of a continuous distillation process?

A
  1. Alcohol and temperature of incoming wash
  2. Feed rate of fermented wash
  3. Product of distillate composition
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is NOT a key consideration in the design and operation of a continuous distillation process?

A

pH of incoming wash. This may have an impact on the materials of construction but is not a key consideration of design and operability.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What type of still would a small grappa producer use?

A

Vapour Still

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How are large quantities of water needed in a distillery?

A

Steam generation and cooling
Water is required for all the other mentioned processes - Dilution, bottle rinsing and sanitation but not is large quantities

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the advantage of using compounding production methods over distillation methods for gin production?

A

Ease of consistency from batch to batch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What liquid is heated inside the boiler of a traditional grappa still?

A

100% Water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Where in the continuous distillation process are fusel oils removed?

A

Lower plates of the rectifying column.
Amyl alcohols are volatile and are stripped along with alcohol & other flavor compounds in the stripping column. All pass through the rectifying column via vapor pipes and the amyl alcohols are concentrated and separated from the other higher volatile compounds toward the base of this column. Under normal operating conditions these will not be found on higher plates of the rectifying column

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

If a methanol column is required to remove all the methanol from neutral spirits where does the feed come in?

A

The feed is all the product from the secondary distillation and rectification

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What materials are used to produce whisky?

A

Corn
Wheat
Malted Barely

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the only species of agave allowed in the production of tequila?

A

Blue Agave

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the defining botanical in aquatvit?

A

Caraway

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Water that is low in organic and microbiological loading with higher mineral content is typically sourced from….

A

Boreholes - ground water typically has lower organic and microbio loading and higher minerals since it is embedded in bed rock with higher mineral content, low O2 and higher temps.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

When looking for brix in a solution, where should you look to measure?

A

At the trough of the liquid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How many species of agave?

A

~250

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the defining botanical of arak, ouzo and raki?

A

Aniseed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

ATNC stands for

A

Nitrosamine compounds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Blackstrap molasses is also know as:

A

Grade C Molasses - in sugar refining process, the juice undergoes a number of crystallisations and produces different grades of molasses. Grade C is the 3rd and final crystallisation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What major role does yeast play in spirits production?

A

Fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is the quality parameter always found on the certificate of analysis for a distiller’s malt?

A

Moisture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What press processes are used in wine production?

A

Basket Press
Bladder Press
Continuous screw press

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is the negative impact a basket press may have on grapes?

A

Breaks the seeds and releases bitter tannins, green flavors and may lead to methanol increases in the distillate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

The primary fructan found in agave sap?

A

Inulin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is the fermentable sugar composition in a typical distilling wort?

A

Maltose (70-75%)
Maltotriose (10-15%)
Glucose (10%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What parameters minimize risk of dust explosion?

A
  1. Implement good hygiene practice
  2. Implement good electrical compliance eg earthing of equipment
  3. Ensure grain is cleaned to remove possible ignition sources
27
Q

What are the major forms of starch present in a barley kernel?

A

Amylose, a linear chain at 25% and amylopectin, a branched chain at 75% of total starch

28
Q

What is a tahona?

A

Large round stone pulled by donkeys to mill agave plants

29
Q

Why is the mash filter so efficient in extracting all the wort?

A

Mash is sparged and also compressed to extract all the available wort

30
Q

What is the disadvantage of using a bladder press?

A

They are expensive. Though easily controlled and produce good juice

31
Q

What are the objectives of a mill grain?

A
  1. Reduce particle size of starchy endosperm
  2. Promote hydration
  3. Remove husk from rest of the grain
32
Q

Which of the following most accurately describes the growth phase of fermentation?

A

Yeast multiplies to a dense population.
The growth phase is the 2 of 4 phases
3rd phase starts after yeast inoculation into the fermenter.

33
Q

What is the main species of bacteria responsible for MLF?

A

Oenococcus Oeni

34
Q

What is the difference between wort from grain distillery and wort from a malt distillery?

A

Cereal solids

35
Q

When should yeast be added to the fermenter?

A

During the 1st filling of wort

This gives the yeast time to acclimate itself prior to the wort fermenting.

36
Q

What is the 1st phase of fermentation?

A

the “Lag” Phase - yeast takes a few hours to acclimate to its surroundings

37
Q

What limits wort fermentation?

A

Adding yeast when fermenter is full
During the middle of running of wort
Adding yeast when fermenter is empty

38
Q

What is the best acid suited for acid washing step in the fermentation process?

A

Phosphoric Acid

39
Q

Specific gravity can be measured by?

A

Hydrometer

40
Q

What are the best attributes for selected yeast used for molasses fermentation?

A

Efficiently converts available sugars to alcohol producing desired flavors.
CO2 is a by product
Sulphurous compounds are NOT wanted
Molasses fermentation is carried above 20ºC usually 32ªC

41
Q

Low pH in fermentation may cause…

A

Slower fermentation.

Low pH slows growth of spoilage organisms, but also yeast production/fermentation

42
Q

What is the most common nutrient added in wine production?

A

Diammonium Phosphate

43
Q

What bacterium can convert alcohol to an acid and an ester?

A

Acetobacter

44
Q

During the regeneration process, casks are heated to ….

A

To reinstate some of the cask’s capacity for additive and subtractive reactions

45
Q

What are some reasons to blend

A
  1. Blending takes years of experience
  2. Can use any number of spirits from 2 upward
  3. Can be either spirits from the same or different distilliers
  4. Helps promo consistent product, reducing cask-cask variability
46
Q

What age of rum produced using the solera method in Jamaica?

A

Jamaican rum does not use solera

47
Q

What are keys for warehouse design?

A
  1. Comply with fire regs
  2. Provide environment for natural maturation
  3. Lockable and number for stock accounting
48
Q

Low humidity in the barrel warehouse promotes?

A

More water evaporation. Low levels of water in the air allows more water to exit the spirit into the air. This will cause alcohol levels to increase changing its interaction with the barrel

49
Q

What are 3 subtractive reactions to maturation?

A
  1. Flavors evaporate from cask
  2. Flavors (eg sulphur compounds) are removed through interaction with the cask char
  3. Flavor compounds from original spirit react & transformed into new compounds
50
Q

What is Lignon?

A

The main structural component of oak, found in the cell walls. A complex, highly branched molecule breaks down when heat treated to give flavor compounds such as vanillin & eugenol

51
Q

2 differences between Tequila and Scotch whisky?

A

Tequila ages faster with higher evaporative losses due to hotter, arid climate versus the cool, humid climate in Scotland

52
Q

What is the role of the master blender?

A

Has a very detailed overview of all maturing stocks. He will also develop the wood policy, agree volume and quality requirements for future years work with production to deliver these

53
Q

In addition to spirit caramel, cognac brandy blenders may add…..

A

Oak Extract

54
Q

What are used to control variability in a process?

A

Specifications

55
Q

Do you need to carry out sensory assessments when producing vodka?

A

Yes, when producing vodka the goal is to obtain a clean spirit with minimal aroma or taste, other than the flavor of alcohol. The product will need to be checked to ensure that it doesnt have any off-notes or undesirable characteristics

56
Q

Why is traceability important?

A

It enables you to trace a problem to a specific batch so you can withdraw it from sale if necessary

57
Q

When reviewing control charts, what should we react to?

A

Trends

58
Q

Which type of test would you select if you wanted to carry out quick, regular checks in a bottling hall to ensure that there has been no cross-contamination?

A

Screen test - will be satisfactory to provide a rapid assessment of whether or no there are any flavors in the product that should not be there. If this test highlights a potential problem, then more detailed sensory evaluation can be carried out to provide more information on the likely cause.

59
Q

A normal distribution of results is represented by…

A

bell-courve
68% 1 dev
95% 2 devs
99% 3 dev (6 sigma)

60
Q

4 initial steps when implementing ISO 9001

A
  1. Familiarize yourself with the standard
  2. Establish a plan for implementation
  3. ID responsibilities, policies & objectives
  4. Develop documentation
61
Q

When should we use statistical process control charts?

A

Control charts are constructed once the process is reasonably in control

62
Q

Where is the mouthfeel of a spirit detectable?

A

Mouthfeel refers to the textural attributes of the product that are detected when the spirit comes in contact with the mucous membrane in the mouth, lips and throat.

63
Q

What is a Duo-trio test?

A

Panellists given a reference sample and asked to match 1 of 2 possible test samples.

IBD General Certificate (52 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions