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General Distilling Certificate > Set for Success Questions > Flashcards

Set for Success Questions Flashcards

1
Q

According to the EU definition, what is the maximum distillate strength of whisk(e)y?

  1. 94.8% ABV
  2. 96.0% ABV
  3. 40.0% ABV
  4. 90.0% ABV
A

94.8% ABV

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2
Q

According to the EU definition, which ingredient can Not be used to make rum?

  1. Sugar Cane Molasses
  2. Sugar Beet
  3. Sugar Cane Juice
  4. Sugar Cane Syrup
A

Sugar Beet

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3
Q

How many years does cognac need to be kept in a cask in a registered cellar to be called cognac?

  1. 1 year
  2. 2 years
  3. 3 years
  4. None of the Above
A

2 years

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4
Q

According to the EU definition, which botanical must be used in the production of gin?

  1. Coriander
  2. Angelica
  3. Juniper
  4. Citrus Peel
A

Juniper

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5
Q

Which of the following is a requirement for cereals used to make spirits?

  1. Be free of fungus and molds
  2. Have the correct dry matter content (neither too much nor too little water)
  3. Contain an appropriate amount of starch
  4. All of these
A

All of these

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6
Q

Which cereal is used to impart a spicy flavor to distilled spirits?

  1. Maize
  2. Wheat
  3. Rye
  4. Oats
A

Rye

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7
Q

Which of the following is not part of the sorghum kernel?

  1. A husk
  2. An endosperm
  3. An embryo
  4. A pericarp
A

A husk

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8
Q

Which of the following is NOT a barley attribute that breeders try to improve?

  1. Yield
  2. Disease resistance
  3. Extract level
  4. Husk thickness
A

Husk thickness

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9
Q

Which cereal below has the highest starch content?

  1. Barley
  2. Maize
  3. Wheat
  4. Rice
A

Rice

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10
Q

What must be available in steep water for malting to be successful?

  1. Oxygen
  2. Gibberellic acid
  3. Carbon dioxide
  4. Nutrients
A

Oxygen

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11
Q

Steeping increases barley moisture from about 12% to:

  1. 42-45%
  2. 40-42%
  3. 30-32%
  4. 48-50%
A

42-45%

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12
Q

During which malting process step are color and flavor developed?

  1. Kilning
  2. Steeping
  3. Germination
  4. Barley washing
A

Kilning

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13
Q

Which of the following (A, B, C, or D) is the giracleur?

  1. A
  2. B
  3. C
  4. D
A

C

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14
Q

How does the maltster preserve enzymes during kilning?

  1. Use low temperatures and high air flow at the start of the kilning process
  2. Use high temperatures and low air flow at the start of the kilning process
  3. Use high temperatures during the entire kilning process
  4. Spray the drying malt with water
A

Use low temperatures and high air flow at the start of the kilning process

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15
Q

What is the main sugar found in sugar cane?

  1. Fructose
  2. Glucose
  3. Sucrose
  4. Dextrin
A

Sucrose

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16
Q

Where is the highest concentration of sugar in a sugar cane plant?

  1. The leaves
  2. The roots
  3. The base of the cane
  4. Near the top of the cane
A

The base of the cane

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17
Q

Blackstrap molasses is also known as:

  1. Grade A
  2. Grade B
  3. Grade C
  4. Grade D
A

Grade C

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18
Q

Which of these is NOT a reason why molasses is an inconsistent raw material?

  1. Variation in the sugar cane crop
  2. Molasses can be sulfured or unsulfured
  3. Variation in the refining process
  4. Variation in the packaging process
A

Variation in the packaging process

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19
Q

Which of the below is NOT included in Total Sugar as Invert (TSAI)?

  1. Sucrose
  2. Fructose
  3. Glucose
  4. Maltose
A

Maltose

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20
Q

Which of the following grape varieties is NOT permitted for use in cognac?

  1. Folle blanche
  2. Ugni blanc
  3. Colombard
  4. Italia
A

Italia

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21
Q

Typically, what percentage of a grape juice (must) is sugar?

  1. 10% w/w
  2. 15% w/w
  3. 20% w/w
  4. 78% w/w
A

20% w/w

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22
Q

What are the ideal pH and TA levels in grape must?

  1. pH 4.4-4.7 and TA 3 g/L and 5 g/L
  2. pH 2.4-2.7 and TA 7 g/L and 9 g/L
  3. pH 3.4-3.7 and TA 6 g/L and 8 g/L
  4. pH 3.8-4.1 and TA 5 g/L and 7 g/L
A

pH 3.4-3.7 and TA 6 g/L and 8 g/L

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23
Q

What makes pomme fruit fermentations more likely to spoil that grape fermentations?

  1. High sugar and low acid levels
  2. Low sugar and high acid levels
  3. Low sugar and low acid levels
  4. High sugar and a neutral pH
A

Low sugar and low acid levels

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24
Q

The Agave species, Tepextate, (Agave marmorata), is used in the production of which spirit?

  1. Sotol
  2. Mezcal
  3. Tequila
  4. All of these
A

Mezcal

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25
What is the scientific name for blue agave, the species of agave used to make tequila? 1. Agave tequilana 2. Agave americana 3. Agave augustafolia 4. Agave attenuata
Agave tequilana
26
What part of the Agave plant is the source of inulin? 1. Pencas 2. Aguamiel 3. Piña 4. Quiote
Piña
27
Which botanical is used as a fixative in gin? 1. Juniper 2. Coriander 3. Orris root 4. Citrus peel
Orris root
28
What is the best storage environment for gin botanicals? 1. Outside in open containers 2. In a cool, dry environment in low oxygen containers 3. High humidity environments 4. In a freezer at -20°C
In a cool, dry environment in low oxygen containers
29
What is another name for the zest of a citrus fruit? 1. Exocarp 2. Endocarp 3. Mesocarp 4. Pedicarp
Exocarp
30
What is product water used for? 1. An ingredient 2. Cleaning 3. Boiler feed water 4. Cooling
An ingredient
31
Which TWO of the following are key attributes of borehole water? 1. Consistent temperature 2. Inconsistent temperature 3. High microbial count 4. Low microbial count 5. Low carbonation
Consistent temperature Low microbial count
32
Which of the following ions helps α-amylase to work? 1. Fe2+ (iron) 2. Ca2+ (calcium) 3. Na+ (sodium) 4. NO3- (nitrate)
Ca2+ (calcium)
33
Which of the following is the correct definition of potable water? 1. Safe for human consumption 2. Suitable for distilling 3. Soft and free from hardness 4. Clear
Safe for human consumption
34
Which label is pointing to the nucleus of the yeast cell below? 1. A 2. B 3. C 4. D
B
35
How does yeast multiply? 1. It splits into two identical cells 2. Budding 3. Polar fission 4. Binary fission
Budding
36
What percentage dry matter is cream yeast? 1. 10% 2. 18% 3. 25% 4. 95%
18%
37
Which of the following is the percentage of live cells in a yeast slurry? 1. Variability 2. Vitality 3. Variance 4. Viability
Viability
38
What kind of mill is best suited to producing a grist for a mash filter? 1. 2-roller 2. 4-roller 3. 6-roller 4. Hammer
Hammer
39
What does limit dextrinase break down during fermentation? 1. α-(1,6) bonds in limit dextrin 2. α-(1,4) bond in amylose 3. α-(1,4) bonds in glucose 4. α-(1,4) bonds in amylopectin
α-(1,6) bonds in limit dextrin
40
Which of these enzymes is used to break down proteins in raw grain? 1. α-amylase 2. α-glucosidase 3. Protease 4. Pullulanase
Protease
41
Which of the following is NOT part of a mash tun? 1. Perforated false bottom plates 2. Rakes 3. Sparge arm 4. Insulation
Rakes
42
How is compressed air used in the operation of a mash filter? 1. To push in the mash 2. To push out the wort 3. To compress the grain bed 4. To remove the spent grains
To compress the grain bed
43
At the end of mashing, which fermentable sugar makes up the greatest percentage of wort? 1. Glucose 2. Maltose 3. Maltotriose 4. Maltotetrose
Maltose
44
Why are the weak worts (sometimes called third waters) from a mashing vessel not sent to the fermenter? 1. There is a chance of microbial spoilage 2. They are very low in oxygen 3. They contain very little fermentable sugars 4. They have a very low concentration of tannins
They contain very little fermentable sugars
45
Why must dissolved salts (ash) be removed from molasses? 1. They can form a hard scale on the still 2. They inhibit yeast growth 3. They produce unwanted aromas in the fermenter 4. They are an important revenue stream for the distillery as a by-product
They can form a hard scale on the still
46
What is the maximum °Brix at which most yeast strains can ferment molasses? 1. 8 °Brix 2. 17 °Brix 3. 22 °Brix 4. 25 °Brix
25 °Brix
47
What is the optimum °Brix and pH for molasses fermentations? 1. 17-22 °Brix and pH 4.5-5.5 2. 17-22 °Brix and pH 5.5-6.5 3. 22-25 °Brix and pH 5.5-6.0 4. >25 °Brix and pH 4.5-5.5
17-22 °Brix and pH 4.5-5.5
48
Why is Dunder added to rum fermentations? 1. To recycle sugar cane trash 2. To increase the pH 3. To contribute to esters 4. To contribute aldehydes
To contribute to esters
49
Which of the following is NOT a criterion assessed during grape sorting? 1. Disease 2. Unripe berries 3. Grape variety 4. Presence of leaves
Grape variety
50
How can we ensure that grape skin-derived flavor makes it into the spirit? 1. Use grapes that have not been pressed before fermentation 2. Remove the grape skins before fermentation 3. Use a mixture of wines 4. Leave the grape skins in the fermentation
Leave the grape skins in the fermentation
51
Which of the following is NOT commonly used to press grapes? 1. Bladder press 2. Continuous screw press 3. Filter press 4. Basket press
Filter press
52
What kind of grape press is generally the most gentle on the grapes, without sacrificing juice yields? 1. Bladder press 2. Ratchet press 3. Basket press 4. Screw press
Bladder press
53
Which of the following correctly describes inulin? 1. Straight chains of β-(2,1) bonded fructose 2. Highly branched chains of α-(1,4) and α-(1,6) bonded glucose 3. Straight chains of β-(2,1) bonded sucrose 4. Highly branched chains of a α-(1,4) and α-(1,6) bonded fructose
Straight chains of β-(2,1) bonded fructose
54
How is the inulin in agave, broken down? 1. By adding enzymes to the piña 2. By heating the piña 3. By adding enzymes and heating the piña 4. None of these
By heating the piña
55
What is the traditional method of cooking piñas in mezcal production? 1. A diffuser 2. A hornos 3. An autoclave 4. A stone lined earthen pit
A stone lined earthen pit
56
Which of the following is NOT used to indicate the sugar level in unfermented liquor? 1. Specific gravity 2. °Bergling 3. °Brix 4. °Plato
°Bergling
57
During fermentation one molecule of maltose is fermented to produce: 1. 2 molecules of ethanol and 2 molecules of CO2 2. 2 molecules of ethanol and 4 molecules of CO2 3. 4 molecules of ethanol and 4 molecules of CO2 4. 4 molecules of ethanol and 2 molecules of CO2
4 molecules of ethanol and 4 molecules of CO2
58
Which of the following does yeast NOT do during fermentation? 1. Multiply 2. Respire 3. Produce esters 4. Produce higher alcohols
Respire
59
Which of the following is true about distilling yeasts? 1. They are highly flocculent 2. They flocculate at the bottom of the vessel 3. They flocculate at the top of the vessel 4. They are non-flocculent
They are non-flocculent
60
Which of these is NOT a property of a wooden fermentation vessel? 1. Impossible to sterilize 2. Cheap to install and maintain since timber is not costly 3. Unsuitable for large capacity fermentation vessels 4. Prone to leaks if the wood is allowed to dry out
Cheap to install and maintain since timber is not costly
61
Which of the following is measured at the end of a fermentation? 1. Gravity 2. Carbon dioxide content 3. Oxygen 4. Nitrogen
Gravity
62
Which of the following is used in Irish whiskey production but NOT in Scotch whiskey production? 1. Exogenous enzymes 2. Rye 3. Malt enzymes 4. Cream yeast
Exogenous enzymes
63
What is secondary conversion in whisk(e)y fermentations? 1. The second phase of a fermentation 2. A second addition of yeast mid-fermentation 3. The breakdown of dextrins during fermentation 4. The conversion of malic to lactic acid at the end of fermentation
The breakdown of dextrins during fermentation
64
Why is incremental feeding used in rum fermentations? 1. To control bacterial infections by adding acid to the vessel 2. To maximize vessel utilization 3. To reduce scale (ash) precipitation 4. To achieve a high alcohol yield and a rapid start to fermentation
To achieve a high alcohol yield and a rapid start to fermentation
65
What is the correct description of spontaneous fermentation? 1. Fermentation carried out on grade A molasses 2. Fermentation by naturally occurring yeast and bacteria 3. Fermentation by cream yeast produced in the distillery 4. Fermentation from adding dunder rather than yeast to molasses
Fermentation by naturally occurring yeast and bacteria
66
In molasses fermentation, why is yeast acid washed during the yeast recycling process? 1. To increase yeast viability 2. To reduce the bacterial count in the yeast 3. To encourage the production of acids by the yeast 4. To increase the bacterial count in the yeast
To reduce the bacterial count in the yeast
67
Why is the maximum temperature of light rum fermentations generally less than 33°C? 1. To achieve a faster fermentation 2. To minimize sulfurous compounds 3. To minimize the growth of bacteria 4. To maximize sulfurous compounds
To minimize sulfurous compounds
68
Which of these yeast strains can be used in BOTH light and heavy rum fermentations? 1. Saccharomyces cerevisiae 2. Schizosacchromyces pombe 3. Clostridium saccharobutyricum 4. All of these
Saccharomyces cerevisiae
69
What ratio of yeast to bacteria cell count is typically used when adding bacteria to heavy rum fermentations? 1. One yeast cell to every five bacterial cells 2. One yeast cell to every one bacterial cell 3. Two yeast cells to every one bacterial cell 4. Five yeast cells to one bacterial cell
Five yeast cells to one bacterial cell
70
What is yeast conditioning in rum fermentations? 1. Growing a small quantity of yeast in a fermentation vessel before pitching 2. Warming yeast before adding it to molasses 3. Adding dunder to yeast 4. Reducing yeast contamination levels and providing it with nutrients
Reducing yeast contamination levels and providing it with nutrients
71
Why do we need the correct amount of yeast assimilable nitrogen in must? 1. Insufficient or excessive YAN can cause yeast to produce hydrogen sulfide 2. Insufficient or excessive YAN can cause the production of fusel oil 3. Low YAN can lead to low yeast biomass and high YAN can lead to malic acid production 4. Low YAN can lead to low yeast biomass and high YAN can lead to lactic acid production
Insufficient or excessive YAN can cause yeast to produce hydrogen sulfide
72
Which TWO types of yeast are generally used in must fermentations? 1. Commercial dried yeast 2. Pressed yeast 3. Yeast naturally present on the grape 4. Leftover yeast from local bakeries 5. Cream yeast
Commercial dried yeast Yeast naturally present on the grape
73
In a malolactic fermentation, malic acid is converted to which acid? 1. Citric acid 2. Acetic acid 3. Lactic acid 4. Phosphoric acid
Lactic acid
74
In an agave fermentation, what are the TWO benefits of using a commercial, pure yeast strain? 1. Consistent flavor 2. Better product shelf life 3. Fast fermentation 4. Slow and controlled fermentation 5. Less foaming in fermenters
Consistent flavor Fast fermentation
75
Why does the mosto for a *mixto* tequila fermentation have a higher sugar concentration than the mosto for a 100% agave tequila fermentation? 1. Less water has been used in agave milling 2. Mixto tequila is made using desert spoon agave 3. Sugar syrup may have been added to the mosto 4. None of these
Sugar syrup may have been added to the mosto
76
The process of separating alcohol from water by distillation is based on a difference in: 1. Density 2. Specific heat capacity 3. Volatility 4. Molecular weight
Volatility
77
What is reflux? 1. The process of heating a liquid in a still 2. The separation of more volatile flavor compounds 3. The condensation of distilled vapor during a distillation which is boiled again 4. The recovery of alcohol from co-products after distillation
The condensation of distilled vapor during a distillation which is boiled again
78
Why is copper used in pot stills? 1. Copper is malleable and easily formed 2. Copper is a good insulator 3. Copper removes isoamyl alcohol from the spirit 4. Copper is very resistant to corrosion and erosion
Copper is malleable and easily formed
79
Which of the following changes to a pot still increases reflux? 1. Shortening the neck 2. Sloping the lyne arm down 3. Lengthening the neck 4. Narrowing the neck
Lengthening the neck
80
On the graph, which of the following is the blue curve (solid line)? 1. Bubble point line 2. Dew point line 3. Azeotropic point 4. Saturated vapor line
Bubble point line
81
In two column continuous light rum production, where in the columns is richest in fusel oil? 1. In the heads 2. In the section where abv is 65-70% 3. In the section where abv is 70-75% 4. In the hot feints
In the section where abv is 65-70%
82
What effect does taking a later spirit cut have on the alcoholic strength and flavor of new make spirit? 1. Higher abv, more highly volatile flavor components 2. Lower abv, less highly volatile flavor components 3. Lower abv, more highly volatile flavor components 4. No effect
Lower abv, less highly volatile flavor components
83
What is the primary function of trays or plates in a column still? 1. They increase vapor/liquid contact and aid separation 2. They help the structure hold more liquid 3. They slow the speed of the vapor rising up the still 4. They heat the liquid as it falls through the column
They increase vapor/liquid contact and aid separation
84
Which statement is correct? 1. Thermo compressors are prone to fouling 2. In a reboiler steam is produced in a venturi 3. Re-boilers operate at a higher pressure than thermo compressors 4. Liquid in a re-boiler is vaporized by heating
Liquid in a re-boiler is vaporized by heating
85
Why can fusel oil be separated from alcohol using a water decanter? 1. Fusel oil and water have a high affinity for each other 2. Fusel oil is substantially insoluble below 30% ethanol 3. Fusel oil is insoluble in ethanol 4. Fusel oil is heavier than water
Fusel oil is substantially insoluble below 30% ethanol
86
How does the distillate produced in continuous distillation differ from pot still spirit? 1. It is more heavily flavored 2. It is visually clearer 3. It is visually hazier 4. It is lighter in flavor
It is lighter in flavor
87
What is the main material left behind in a whisk(e)y spirit still at the end of distillation? 1. Yeast 2. Water 3. Volatile congeners 4. Isoamyl alcohol
Water
88
What is the abv of the spirit leaving a stripping column, if the feed is 8% abv? 1. 25-30% 2. 7-10% 3. 10-25% 4. 40-50%
10-25%
89
Which statement is true about continuous distillation systems? 1. They operate best in steady state conditions 2. They require regular injections of thermal energy 3. They must be frequently cleaned in place 4. They must operate according to the availabliity of fermented liquor
They operate best in steady state conditions
90
91
What is the order of stills in a double retort distillation? 1. Pot still, low wines retort, high wines retort, condenser 2. Pot still, condenser, low wines retort, condenser 3. Low wines retort, high wines retort, pot still, condenser 4. Pot still, low wines retort, pot still, high wines retort, condenser
Pot still, low wines retort, high wines retort, condenser
92
How many columns does a Barbet still have? 1. 1 2. 3 3. 2 4. 4
2
93
Which of the following statements is correct for a rum pot still with a rectification column? 1. Less rectification makes a lighter rum 2. More plates give greater rectification 3. Fewer plates give more rectification 4. Fewer plates makes lighter rum
More plates give greater rectification
94
What is the main ester in a light rum? 1. Ethyl butrate 2. Ethyl acetate 3. Ethyl propanoate 4. Ethyl isobutyrate
Ethyl acetate
95
Which of the following is the name given to the product of the first distillation in cognac production? 1. Low wines 2. Brouillis 3. Repasse 4. Secondes
Brouillis
96
What is the main difference between cognac and Armagnac distillation? 1. The wine is not preheated in cognac distillation 2. Armagnac is distilled once 3. The abv of the wine is higher in Armagnac distillation 4. The still used for cognac is called an alembic
Armagnac is distilled once
97
What is the correct order of fractions coming off a cognac second distillation? 1. Heads, hearts, secondes, tails 2. Heads, secondes, hearts, tails 3. Hearts, heads, secondes, tails 4. Secondes, heads, hearts, tails
1. Heads, hearts, secondes, tails
98
In tequila distillation, which still combination gives the largest quantity of light-tasting distillate? 1. Column still followed by pot still 2. Pot still followed by the column still 3. Clay still followed by a pot still 4. Column still followed by a clay still
Pot still followed by the column still
99
What equipment must 'ancestral' mezcal producers use for distillation? 1. Clay still 2. Copper pot still 3. Continuous still 4. Pre-heating wash using agave fibers
Clay still
100
Which of the following requirements for tequila distillation are correct? 1. Must be double distilled 2. Must be distilled only in pot stills 3. Must be distilled at altitude 4. Must be distilled in column stills
Must be double distilled
101
What is distilled with the mosto in pechuga? 1. Spices and herbs, occasionally chicken or goat meat 2. Fresh fruits and berries 3. Oak chips 4. Copper
Spices and herbs, occasionally chicken or goat meat
102
How is methyl alcohol (methanol) removed from neutral spirit? 1. By adding water and letting it settle out 2. By redistilling in a separate column 3. By adding copper to the rectifier 4. By adding extra plated to the top of the rectifier
By redistilling in a separate column
103
In which stage of neutral spirit production is hot water used to remove impurities? 1. Heads condenser 2. Secondary distillation (using stripper/rectifier) 3. Extractive distillation (using hydro-selection) 4. Methyl alcohol removal (using a demethylizer)
Extractive distillation (using hydro-selection)
104
Which of the following is an essential characteristic of neutral spirit for vodka production within the EU? 1. Retaining the color, aroma, and taste derived from the raw material 2. Distilled to less than 94.8% by volume 3. Produced from raw materials of agricultural origin 4. Carbon filtered to reduce its aroma and flavor
Produced from raw materials of agricultural origin
105
What is *maceration* in gin distillation? 1. Heating the botanicals to extract their essential oils 2. Soaking the botanicals in neutral spirit for a period of time 3. Extracting the essential oils from botanicals with carbon dioxide 4. Chopping up the botanicals to increase surface area
Soaking the botanicals in neutral spirit for a period of time
106
Which of the following is NOT an option to add botanical essential oils to gin? 1. Adding the botanicals directly to the spirit in the pot 2. Extracting the essential oils and adding them to neutral spirit 3. Adding the botanicals to the wash before distillation 4. Adding the botanicals to a vapor basket placed in the still neck
Adding the botanicals to the wash before distillation
107
For a product to be called "distilled gin", which of the following must be done? 1. Botanicals must be macerated in the neutral spirit before distillation 2. A botanical extract must be added to the distilled neutral spirit 3. Some or all the neutral spirit must be distilled with botanicals 4. None of these
Some or all the neutral spirit must be distilled with botanicals
108
Which of the following statements is correct about London Dry Gin? 1. It must be distilled from a neutral spirit to more than 40% ABV 2. It must be made in the City of London 3. It must be distilled from a neutral spirit to more than 70% ABV 4. Only juniper oils can be added
It must be distilled from a neutral spirit to more than 70% ABV
109
What is used as a filter medium in the production of vodka? 1. Diatomaceous earth 2. Activated charcoal 3. Sand 4. Cotton
Activated charcoal
110
Which of the following is least concentrated in cereal wort? 1. Glucose 2. Fructose 3. Maltose 4. Maltotriose
Fructose
111
What does *Metschnikowia* yeast provide? 1. Increased alcohol yields 2. Reduced pH drop 3. Fruity aroma compounds 4. Infection prevention
Fruity aroma compounds
112
How can bacteria be beneficial in whisk(e)y production? 1. Breaking down starch in the mash 2. Acidifying the mash 3. Increasing fermentation rates 4. Increasing wort pH
Acidifying the mash

General Distilling Certificate (11 decks)

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