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IBD General Certificate > Test Question > Flashcards

Test Question Flashcards

1
Q

What are the 4 main botanicals in gin?

A

Juniper
Coriander
Citrus Peel
Orris Root

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2
Q

Q5: What is the largest grown grain crop in the world today?

A

Maize

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3
Q 
Q6: Which of the following is not part of the sorghum kernal?
Husk
Endosperm
Embryo
Pericarp
A

Husk - makes it not suitable for a mash

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4
Q

Q7: Which part of the barley is the endosperm?

A

Main bulk

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5
Q

Q8: Breeders choose to cross varieties to improve which of the following characteristics?

a. Better yield
b. Better disease resistance
c. better extracts
d. all of above

A

All of the above

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6
Q

Q9: Barley has a typical starch content of:

A

57-88%

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7
Q

Q10: Steeping increases grain moisture form its storage levels of typically 12% to about

A

43-46%

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8
Q

Q11: What is not found in a typical steeping vessel?

a. Compressed air
b. Turning mechanism
c. Water inlet and outlet
d. Extraction equipment

A

Turning mechanism

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9
Q

Q12: Ideal growing conditions for barley germination include which of the following?

a. Removal of heat and Co2
b. O2 supply
c. Turning the grain for even malting
d. all of the above

A

All of the Above

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10
Q

Q13: To preserve enzymes during the kilning the maltster will do what?

A

Use low temps and high airflow

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11
Q

Q14: What is the main sugar found in sugar cane?

A

Glucose

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12
Q

Q15: Where is the highest percentage of sugar found in canes?

A

Base

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13
Q

Q16: Blackstrap molasses is also known as what?

A

Grade C

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14
Q

Q17: Why is there little or no incentive for sugar producers to ensure that molasses is always the same?

A

Sugar refiner aims to make a profit from raw sugar

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15
Q

Q18: Total Sugar as Invert (TSAI) is a way of reporting sugar content in molasses. Which is not included

a. Sucrose
b. Fructose
c. Glucose
d. Maltose

A

D. Maltose is made up of 2 glucose

Fructose = sucrose + glucose

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16
Q

Q19. Which grape variety makes up 95% of the grapes used for making Cognac?

Pinot Noir
Ugni Blanc
Sauvignon Blanc
Folle Blanche

A

Ugni Blanc - neutral with high acidity (Trebbiano)

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17
Q

Q20. At the right time for harvesting, how much of a grape is sugar?

A

20%

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18
Q

Q21. Winemakers often add sulphur to the juice and the fermented wine. Why?
a To combat unwanted spoilage organisms
b. To speed up fermentation
c. To enhance yeast growth
d. To ensure sulphur aromas are high in the final product

A

a. To combat unwanted spoilage organisms

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19
Q

Q22. Pomme fruit sugar and acid levels are different than those of grape. Which of the following statements is correct?

a. Sugar is higher and acid is lower
b. Sugar is lower and acid is higher
c. Sugar is lower and acid is lower
d. The statement is false, sugar and acid levels are the same as grapes.

A

c. Sugar is lower and acid is lower

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20
Q

Q23. Which spirits are made from the agave plant?

a. Tequila only
b. Mezcal only
c. Tequila and mezcal
d. Retsina only

A

Tequila and mezcal

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21
Q

Q24. What colour is the Agave tequilana?

a. Blue
b. Red
c. Purple
d. Pink

22
Q

Q25. The sugar levels in mature agave plants typically reach what percentage?

23
Q

Q26. In a gin recipe which of the following botanicals must be the predominate flavour?

24
Q

Q27. Juniper is classified as what?

25
Q28. The pericarp of citrus fruit used in distilling is made up of three parts. Which of the following isn’t one of them? a. Endocarp b. Mesocarp c. Exocarp d. Maxicarp
d. Maxicarp
26
Q29. What is product water used for? a. Product water is used as an integral ingredient when making the spirit b. Product water is used for CIP c. Product water is used in boilers d. Product water is used for cooling
a. Product water is used as an integral ingredient when making the spirit
27
Q30. Borehole water has which of the following key attributes? a. Variable consistency of supply, constant temperature, low colour b. Variable consistency of supply, low microbiological count, low colour c. Good consistency of supply, constant temperature, low colour d. Good consistency of supply, low microbiological count, high colour
c. Good consistency of supply, constant temperature, low colour
28
Q31. Which of the following ions is introduced via fertilisers into the water system? a. NO2- (nitrite) b. CA2+ (calcium) c. NH4+ (ammonium) d. NO3- (nitrate)
d. NO3- (nitrate)
29
Q32. If a water supply is potable, it means that the water from this supply is:
Safe for human consumption
30
Q33 Id nucleus of the yeast cell?
It holds the mitrochondria
31
Q34. What type of yeast is best suited to a small scale (craft) distiller?
Dry yeast
32
Q35. Pressed yeast is what % dry matter? a. 18% w/w b. 20% w/w c. 25% w/w d. 28% w/w
C. 25% w/w 18% - cream yeast
33
Q36. Which of the following is a measure of the live cells present in a yeast slurry?
Viability
34
Q37. What kind of mill is best suited to producing a grist for a mash filter?
Hammer Mill - needed for fine flower max extraction | 2-4-6 rollers used to preserve husks
35
Q38. In distilling which enzyme is important in the fermenter to continue the breakdown of dextrins?
Limit Dextrinase - breaks at branch points - not active in mash - 2nd fermentation
36
Q39. Which of these enzymes is used to break down the protein in cell structures of raw grain? a. Alpha amylase b. Amyloglucosidase c. Protease d. Pullulanase
c. Protease
37
Q40. Which of the following does one simple mash tun not have? a. Perforated false bottom plates b. Rakes c. Sparge arm d. Steele’s masher
b. Rakes - filtration sparge arm - evenly distribute water & hot water Steele's mash - common
38
Q41. For a semi-lauter or lauter tun what is the optimal grist size distribution? Flour 10%, Fine grits 35%, Course grits 35%, Husk 20% Flour 20%, Fine grits 40%, Course grits 25%, Husk 15% Flour 30%, Fine grits 30%, Course grits 25%, Husk 15% Flour 40%, Fine grits 40%, Course grits 15%, Husk 5%
C. Flour 30%, Fine grits 30%, Course grits 25%, Husk 15%
39
Q42. At the end of mashing, grains’ starches have been broken down into fermentable sugars. Which fermentable sugar makes up the greatest percentage?
Maltose 70-75%
40
Q43. Why are the third or last waters from a mashing vessel not sent to the fermenter? There is a chance of microbial spoilage They are very low in oxygen Third waters contain very little fermentable sugars They have a very low concentration of tannins
Third waters contain very little fermentable sugars
41
Q44. Dissolved salts (ash), constitute about 10% by weight of molasses. Why do we need to remove them?
Form hard scales
42
Q45. For rum fermentation, what is the maximum Brix that a yeast can ferment?
25% (17-22% is ideal)
43
Q46. A good molasses mash should have what?
17-22% Brix | 4.5 - 5.5 pH
44
Q47. The addition of Dunder is a common practice in the production of Jamaican rums. What is the main reason it is added? To recycle sugar cane trash To maximise the amount of sulphurous compounds for the yeast To contribute to the flavour profile development To minimise the amount of ester formation
To contribute to the flavour profile development
45
Q48. The expected yield from one tonne of grapes is roughly how many litres of juice?
600-680 liters
46
Q49. If the distiller wants to emphasise the flavours and aromatics of the pure fruit juice what should they do? Use wine where the grapes have not been pressed prior to fermentation Use a mixture of wines where the grapes have been pressed and not pressed prior to fermentation Use wine where the grapes have been pressed prior to fermentation Use only grapes suitable for Champagne production e.g. chardonnay and pinot noir
Use wine where the grapes have been pressed prior to fermentation - for skin
47
Q50. There are three types of presses commonly used to press grapes. Which of the presses below is not one? a. Bladder Press b. Continuous Screw Press c. Basket or Ratchet Press d. Filter Press
d. Filter Press - outside screen applying gentle pressure to grapes not used
48
Q1: In the EU spirits regulation, whisky must have a max strength of:
94.8%
49
Q2: Which of the following, by definition cannot be made into rum? a. Sugar cane molasses b. sugar beets c. sugar cane juice d. sugar cane syrup
b beet
50
Q3: For how long does Cognac need to be kept in a registered cellar before it can be called Cognac?
2 Years
51
Q4: IN EU spirits regulation for gin, what botanical must be used?
Juniper

IBD General Certificate (52 decks)

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