Spirit Production - Ch 1 Flashcards
Ardent means?
The word ardent comes from the Latin ardere, which means “to burn” and connotes the application of heat in the distillation process.
translates as “trickle down” and refers to the drops of condensed liquid that form during the distillation process.
The term distill which comes from the Latin destillare
It is generally accepted that the earlier eighth-century meaning of al-ko’hl is __________ as in a ghost or ethereal body. However, it otherwise means “essence”—a further reference to the separation and purification obtained by distillation.
“Spirit”
The more modern history of distillation is considered to have originated with the _______________.They gave us the words alcohol and alembic, the latter meaning a “still.”
Arabs or Saracens.
the Celts of Eire and Scotia were producing a potable spirit which they called uisge beatha or uisge baugh (“water of life”), from which the word ________is derived.
Whiskey
When starting with ingredients that contain readily available sugars such as ________, _________, & _________only two stages are required, as the available sugars are converted into alcohol relatively easily.
honey, sugarcane, or molasses.
Spirits produced from starchy materials such as _________, _________, or ___________require a conversion process in order to convert the starch into a fermentable form of sugar.
rice, potatoes, or grains
accomplished by heating the starch to trigger the production of specific enzymes which, in turn, cause the chemical conversion of the starch into fermentable sugars.
saccharification
the liquid will also contain acids, aldehydes, esters, and other compounds that were created during the fermentation process. These compounds, known as, __________ are important in spirit production as they add distinct aromas and flavors to the finished product.
congeners
range of compounds collectively referred to as _________ which contain small amounts of amyl alcohol, n-propyl, and isobutyl alcohols.
fusel oils
___________is a complex process. However, the process is based on one simple fact. Water has a higher boiling point than ethyl alcohol; therefore, the alcohol in a solution will “boil off” before the water even begins to boil. The boiling point of pure water is._____, while that of pure ethanol alcohol is______.
Distillation
212°F/100°C, while that of pure ethyl alcohol is 173°F/78°C
When the temperature reaches a point where the alcohol is above 173°F (78°C), the alcohol (along with some water) will transform from the liquid state into a gas. This is known as ____________.
Vaporization
a solution of water and ethyl alcohol, each of which are ______ (meaning that they dissolve in one another), acts like a new, single liquid.
miscible
The first part of the distillate to come off the still is known as the_________ or ___________. __________ contain compounds known as low boilers because of their lower boiling point.
heads, or foreshots
Foreshots
The center part of the distillate is known as the ______, or the potable spirit. This is the distiller’s main focus, as it is this portion that contains a variety of preferred congeners.
Heart
The points of separation between the heads and heart and between the heart and tails are referred to as ____________.
Cut points
some of the vapor will cool, turn back into liquid form, and drop back down into the boiling liquid. This process is known as?
Reflux
The four most common types of stills are?
the pot still, the column still, the multiple column still, and the hybrid still.
Reduced to its two essential parts, the pot still consists of the still itself and a
worm condenser
For a Pot Still a ________ that transfers the vapors from the still to the condenser.
Lyne arm
pot still works in what is known as a _____________
Batch process
This first batch off the still is known as ______(from the French meaning to “brew” or “boil”) in the context of brandy production and as low wines in whiskey production.
brouillis
all newly distilled spirits, known as ______________are colorless, or water-white.
New Make Spirits
Oak Maturation involves 6 processes
……..
Oak maturation involves six processes: extraction, evaporation, oxidation, concentration, filtration, and coloration.
an organic compound whose strength and chemical resistance provides structural integrity to the oak, permitting it to keep its shape and durability for years. It makes up 40% of the mass of the wood.
Cellulose
It is composed of many different sugars with lower molecular weights than those found in cellulose, which accounts for its easy solubility in alcohol.
Hemicellulose
Found in all woods, ______ helps cement the cellulose fiber cells in the wood together, providing rigidity to the wood structure. Its greatest contribution to the maturation of a spirit is that it is the source of a group of organic compounds called methoxyphenols. The methoxyphenols group includes vanillin and syringol.
lignin
smells and tastes of smoke.
syringol
When an oak barrels wood is __________ __ _________, thus altering its composition, _________ can more readily occur.
exposed to heat
extraction
The actions of _______, _______, and ______change the chemical composition of the hemicellulose, lignin, and tannins
Toasted
Burned
and/or
Charred
Spirits aged in Oak loses approximately____% of liquid annually, this is called?
3%
Angels Share
The oxygen dissolves in the spirit and causes a desirable oxidation of the spirit’s components.
Over time, additional esters are formed, and aldehydes and acids increase.
