Section 2: Spirits Production

Question 1

List the four stages of spirit production.

Answer 1

1. Processing a raw material
2. Alcoholic fermentation
3. Distillation
4. Post distillation operations

Question 2

What is the aim in processing a raw material?

Answer 2

To create a sugary liquid (or solid) that has flavours from the raw material.

Question 3

What is the aim in alcoholic fermentation?

Answer 3

To create an alcoholic medium (liquid, semi solid, solid) and congeners (non ethanol things, flavours)

Question 4

What is the aim in distillation?

Answer 4

To concentrate and select some of the fractions from a fermented alcoholic liquid or solid.

To select and concentrate alcohol and congener.

Question 5

What is the aim in post-distillation operations?

Answer 5

To adjust the flavour, colour, sweetness, texture and alcoholic level of a spirit.

To ensure the spirit has the correct flavour, colour, sweetness, texture and alcoholic strength.

Question 6

What are simple carbohydrates?

Answer 6

Glucose, fructose and sucrose

Question 7

What are complex carbohydrates?

Answer 7

Starch, fructans

Question 9

What are fermentable sugars?

Answer 9

Simple carbohydrates: glucose, fructose, sucrose

Question 10

What are the two risks associated with fermentable sources?

Answer 10

Spoilage
Oxidation

Question 11

What is spoilage?

Answer 11

Spoilage is when the raw material is tainted and rendered unusable, caused by fungi and bacteria.
And animals eat the raw material.

Question 12

What is oxidation?

Answer 12

Oxidation is when the oxygen in the atmosphere reacts with harvested fruits and sugarcane causing it to turn brown on exposed surfaces. This leads to a loss of sugar yield and oxidized juice.

Question 13

What are some management strategies to prevent spoilage and oxidation?

Answer 13

Distillers use preservative chemicals that protect the sugary liquid from both spoilage and oxidation.

Question 14

What is the most commonly used chemical to prevent spoilage and oxidation?

Answer 14

Sulfur dioxide (SO2)
Carbon dioxide (CO2)

Question 15

What is one risk involved in using sulfur dioxide?

Answer 15

High levels of sulfur compounds in an alcoholic liquid that is to be distilled would cause problems during distillation. Sulfur compounds become extremely unpleasant smelling and present real dangers to the health and safety of the distillery staff.

Question 16

What is grape pomace?

Answer 16

Pomace is grape skins and stems left over from winemaking.