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WSET dip Spirits 2 > Spirits production > Flashcards

Spirits production Flashcards

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1
Q

What are 5 steps in spirits production?

A
  1. selecting raw material.
  2. processing the raw material.
  3. alcoholic fermentation.
  4. distillation.
  5. post-distillation procedures.
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2
Q

What do raw materials give?

A

Flavours.

Carbohydrate (in form of either starch, sugar or inulin).

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3
Q

Fermentation requires what?

A

Sugar solution plus yeast.

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4
Q

Fermentation produces what?

A

alcohols
congeners
carbon dioxide
heat

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5
Q

How can one increase the number of congeners?

A

By leaving fermented liquid to stand after fermentation, allowing more to develop.

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6
Q

How is control of congener development exercised?

A

No (or very rarely) wild yeasts.
Consistent temperature in fermentations.
Consisten amount of sugar in solutions to be fermented.

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7
Q

What are the names of the fusel oils?

A

propanol
butanol
amyl alcohol

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8
Q

What are the three main sources of congeners?

A

esters;
acids;
aldehydes;
sulphur compounds.

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9
Q

Define ‘rectification’.

A

The progressive increase in the level of ethanol as a result of reflux.

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10
Q

What is the range of numbers of rectification plates found?

A

From 3 to 42. Column stills have between 15 and 42.

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11
Q

Where are pot stills used?

A

Cognac and Scotland.

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12
Q

What are the three options for heating a pot still?

A
  1. direct flame (compulsory in Cognac);
  2. steam - either circulated in internal pipe or external jacket;
  3. water bath - a bain marie.
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13
Q

Explain temperature gradient and its effects.

A

The hotter the heat the less the gradient. With low gradient the less volatile congeners make it into the final spirit. A gentler heat means more reflux and a more highly rectified spirit.

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14
Q

How is reflux created in pot stills?

A

The greater the height of the head of a pot still the greater the reflux.

Angle of linking tube important: the steeper the angle the higher the more reflux.

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15
Q

Can a pot still have rectifying plates?

A

Yes, up to 3 or 4 are often added to modern pot stills.

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16
Q

What is typical abv of the product of first distillation in a pot still?

A

23% for whisky, 25% for grappa.

17
Q

Which distillation in a pot still is divided into heads, hearts and tails?

A

The second distillation.

18
Q

What is found in the heads? And what is found in the tails?

A

Heads: methanol.

Tails: fusel oils.

19
Q

In peat flavoured whisky does the cut to tails come early or late?

A

Late. The congeners which give peat flavours and aromas have a high boiling point.

20
Q

In a two column still what are the names of the first and second columns?

A

First: the analyser, or stripper.

Second: the rectifier.

21
Q

Why is rectification beyond 96% abv desirable?

A
  1. part of style of vodka and light rum.
  2. to make a base spirit for gin.
  3. a legal requirement in EU to have low methanol levels.
22
Q

What removes fusel oils?

A

Hydroselection.

23
Q

What does de-methylising do

A

It reduces methanol levels.

24
Q

Explain hydroselection.

A

Fusel oils are more volatile when liquid is 20% abv. Therefore you dilute with hot water and heat and the fusel oils go out of the top of the hydroselection column. Then put through a rectification column to take it back to 96%.

25
Q

In a 5-column still what are the names of the columns?

A
  1. Analyser or stripper.
  2. Rectifier.
  3. Hydroselection column.
  4. Rectification column.
  5. De-methylising column.
26
Q

Which evaporates the most where?

A

Alcohol evaporates in Scotland.

Water evaporates in WI and USA.

27
Q

Name the three species and origin of oak most often used for barrels.

A

Quercus alba - USA
Quercus robur - Europe
Quercus sessiliflora - Europe

28
Q

How does the barrel alter spirit?

A

Flavours from the wood; flavours from previous contents; flavours from charring; charring can act as filter and remove negative flavours.

29
Q

Why are spirits generally diluted before being put in barrel?

A

Because too high ethanol level can extract unpleasant flavours from wood.

30
Q

What is the official name of spirit caramel?

A

E150a

31
Q

What is E150a?

A

Spirit caramel.

32
Q

What are the three typical finishing processes for spirits?

A

Dilution;
Colouring;
Filtration.

WSET dip Spirits 2 (19 decks)

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