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IBD General Certificate > Test Question 2 - 20 Apl > Flashcards

Test Question 2 - 20 Apl Flashcards

1
Q

Q0 - Which are the are reasons for using malted barely?

A
  1. Enzymes for starch breakdown

2. Provide husks to the mash

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2
Q 
Q1 - What is not a primary sugar in cereal wort?
Glucose
Fructose
Maltose
Maloatriose
A

Fructose

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3
Q

Q2 - What is missing form the fermentation equation

C6H12O6 –> ______ +2CO2 + Heat

A

2C2H5OH

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4
Q

Q3 What is the final phase of fermentation called?

A

Post Fermentation Phase

  1. Lag phase (inoculation)
  2. Growth phase
  3. Fermentation phase
  4. Post fermentation phase
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5
Q

Q4 What is true about distilling yeast?

A

They are non-flocculant

This is when they clump and dont want that in distilling

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6
Q

Q5 Wooden washbacks (fermenters) have. a number of properties. Which is not one of them?

a. Retain for flavoring
b. Cheap to install & maintain
c. Traditional / cheap
d. Prone to leaks and dryout if not enough water

A

B. Cheap to maintain since there is a lot of bacteria from the nooks and crannies in the wood which is expensive to maintain

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7
Q 
Q6 - Which of the following would be measured at the end of fermentation?
ABV
CO2
O2
N2
A

ABV

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8
Q

Q7 - What happens in whisky fermentations in Ireland but not Scotland?

A

Saccarification by other exogenous enzymes

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9
Q

Q8 What is secondary conversion in whisky fermentation?

A

Breakdown of dextrine by malt enzymes during fermentation

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10
Q

Q9 - Incremental feeding of rum fermentation with diluted molasses is used for what reason?

A

To increase the alcohol strength of the final fermentation

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11
Q

Q10 - Bacterial cultures such as Clostridium Saccharobutyricum are inoculated into heavy rum fermentation to achieve what?

A

To produce acids which will estrify eg produce flavor

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12
Q

Q11 - Why in a Melle-Boinot process, is yeast dumped and fresh yeast introduced every 2-6 months?

A

Some bacteria becomes resistant to acid washing

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13
Q

Q12 Which of the following is NOT a reason to keep your peak temps below 33C and sometimes as low as 24 for light rum fermentations?

  1. Faster fermentation
  2. Achieve acceptable light flavor profile
  3. Minimize bacterial infection
  4. Min yeast autolysis and sulphur compounds
A

Achieve acceptable light flavors since they are achieved in distill

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14
Q

Q13 - Which of the following microorganisms is/are used in fermentation of heavy rums?

  1. Sacchoromyces Cerevisiae
  2. Schizosacchromyces Pombe
  3. Clostridium Saccharobutyricum
  4. All of the Above
A

4 All of the Above

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15
Q

Q14 - What ratio for bacteria is added to a heavy rum?

A

5 yeast to 1 bacteria

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16
Q

Q15 - What is the starting pH for a rum batch fermentation?

A

4.5 pH

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17
Q

Q16 - Fermentations to produce wine for brandy are different to whisky fermentation, why?

A

The pH is low (<4 pH)

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18
Q

Q17 - Wine fermentations are typically pitched with cultured yeast to give which of the following target yeast counts at the start of fermentation?

A

2.5 X 10^6 cells per ml

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19
Q

Q18 - MLF in wine converts harsh malic acid to softer lactic acid caused by what bacteria?

A

Oenonoccus oeni

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20
Q

Q19 - Which yeast is present at the end of Tequila fermentation?

A

Sacchramycces

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21
Q

Q20 - Why is the mosto for mixto tequila fermentation higher starting gravity than the mosto for 100% agave tequila?

A

UP to 49% of corn syrup can be added to mixto.

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22
Q

Q21 - What is the purpose of a sanitiser?

A

Reduce viable microbs to a safe level

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23
Q

Q22 - Which of the following is a chemical sanitizer used in distilling?

a. Steam
b. Sodium Hydrochlorite
c. Nitric Acid
d. UV

A

Sodium Hydrochlorite

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24
Q 
Q23 - Of all the microbs in a distillers, which is considered the least harmful?
A. Lactobacillus
B. Escherchia Coli
C. Legionella pneumophilia
D. Cryptosporidium
A

Lactobacilus

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25
Q

Q24 - Why is it important to remove bacteria from your product?

A

To ensure no infection can get into your product

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26
Q

Q25 - Sinner’s Circle is the basis of design for all cleaning systems. Which is not part of the circle

a. Time
b. Temp
c. Chemical
d. Material of Construction

A

Material of Construction

27
Q

Q26 - What type of cleaning head is creating the detergent flow pattern? (see diagram)

A

High pressure rotory Jet cleaning head

28
Q

Q27 - Which detergent system is best suited to clean mashing plant with high levels of organic soils?

A

Hot caustic detergent

29
Q

Q28 - What is the main purposed of the 1st rinse (pre-rinse)?

A

Remove excess dirt before the detergent circulation

30
Q

Q29 - The process of separating alcohol, water and congeners by distillation is based on what?

A

Relative volatilities

31
Q

Q30 - What is reflux?

A

The condensation of distilled vapor during a distillation

32
Q

Q31 - What is the number one reason for copper to be used in pot still construction?

A

Copper is malleable and easily hammered into shapes

33
Q

Q32 - Which of the following structural changes to a pot still will increase reflux?

a. Shorten neck
b. Slope Lyne arm away from still
c. Lengthen neck
d. Narrow the neck

A

Lengthen neck

34
Q 
Q33 - On the boiling point comparison of water and alcohol, what does point B represent?
Boiling point curve
Dew point curve
Azetropic point
Condensation curve
A

Boiling point curve - Blue curve
Dew point curve -
Azetropic point
Condensation curve

35
Q

Q34 - What are the two objectives of batch distillation?

A

Collect congeners that impact spirit character &

Raise strength of distillate above 60% ABV

36
Q

Q35 - What is a chemical reason for copper to be used in pot stills?

A

Reduces sulphur content

37
Q

Q36 - Delaying the foreshots cut will?

A

Increase the ethanol strength in Low Wines and Feints receiver

38
Q

Q37 - What is the primary function of trays and plates in a column still?

A

Increase vapor and liquid contact and increase separation

39
Q

Q38 - Where can the hot water from a shell and tube condenser be reused in the distilling process?

A

To pre-heat wash entering the still prior to distillation

40
Q

Q39 - Fusel oils can be separated from alcohol (which can be returned to the distillation column) using water decanter because:

A

Fusel oils are much less miscible (homogenous) in a low alcohol solution

41
Q

Q40 - Continuous stills produce a spirit that is different to pot stills in what main way?

A

Lighter flavored

42
Q

Q41 - What is the primary material left behind in a whisky spirit still at the end of distillation?

A

Water
Yeast is not present in spirits - stripped out in 1st run
Volatile congeners in feints or spirits shouldn’t be any left
Iso amyl - in feints and shouldnt be any left

43
Q

Q42 - Product leaving the stripping column is typically at what ABV?

A

10-25% ABV

44
Q

Q43 - How is a continuous still heated?

A

A Reboiler

45
Q

Q44 - What is true about a double retort still for rum?

a. makes efficient use of energy and water
b. Distillation collected <85% ABV
c. 2 heat inputs
d. Uses 2 stills only wash & high wines retort

A

A. makes efficient use of energy and water

b. is >85%
c. only 1 heat
d. 3 stills

46
Q

Q45 - How many columns does a Barbet still have?

A

2 columns

47
Q

Q46 - In a pot and column setup for making rum, which is correct?

a. less rectification makes lighter run
b. More plates-greater rectification
c. Fewer plates give more rectification
d. Fewer plates makes lighter rum

A

b. More plates give greater rectification

48
Q

Q47 - Key difference between light and dark rum is the content of which compounds?

A

Esters - more esters in light
Alcohol & aldehydes are same
Phenols are smoky

49
Q

Q48 - What is the name for the 1st distillation of cognac?

A

Broullis

50
Q

Q49 - Which of the following statements are correct when comparing cognac and Armangnac stills?

  1. Cognac uses a pot and column, Arm a pot only
  2. C uses alemabic charentais still, A - alembic armagnasaise still
  3. C - ABV 52-60% / A 63-79% ABV
  4. C - single still / A double distilled
A
  1. Cognac uses alemabic charentais still, A - alembic armagnasaise still
51
Q

Q50 - What is the correct order of fractions coming off a cognac 2nd distillation

A

Heads
Hearts
Secondes
Tails

52
Q 
Q51 - Which 2 of the following heat sources are permitted as the energy source for heating cognac?
a. gas flame
b. steam coil
c. wood fire
d. steam radiator
E. plate heat exchange
A

Gas flame

Wood fire

53
Q

Q52 - According to the regulatory body for mezcal production CRM what is not considered a mezcal producer?

a. Artisinal
b. Industrial
c. Ancestral
d. Traditional

A

Traditional

54
Q

Q53 - Ancestral mezcal producers, have to follow tight regulation which is correct?

a. Must use clay pots
b. must use fibers in still
c. Both of the above
d. None of the above

A

c. both of the above

55
Q

Q54 - Tequila Regulatory Council regulatory sets standard, which is correct?

a. Double distilled
b. Distilled in pots only
c. 1st distillation is anejo
d. Can be column only

A

a. Double distilled
Anejo is an aged statement
Pots in ancestral / columns industrial

56
Q

Q55 - Mezcal de pechuga is produced how?

A

Last distillation with a chicken breast in the head

57
Q

Q56 - How is methanol removed from neutral spirit?

A

By using an extra column to redistill the spirit and remove it

58
Q

Q57 - New make spirits can be converted into neutral spirits using additional columns. What is the combination of columns?

A

Extractive (not analyzer)
Rectifier
Demethylizer

59
Q

Q58 - Which of the following is an essential character of neutral spirit for vodka production within the EU?

A

Produced from raw materials of agricultural origin

60
Q

Q59 - What is a maceration in gin distillation?

A

Soaking the botanicals in neutral spirits for a period of time

61
Q

Q60 - Which of the following is not an option to add botanicals to essential oils to gin?

a. adding botanicals to the still
b. extracting oils and adding them to NS
c. adding botanical to the wash pre-distillation
d. adding botanicals in a vapor basket in the neck

A

Adding botanical to the wash in pre-distillation

62
Q

Q61 - To be called a distilled gin what must be followed?

A

Some of the NS must be distilled with the botanicals (not all is necessary)

63
Q

Q62 - What statement is true about London Dry Gin?

a. NS <50g/hL of methanol 100% ABV
b. Gin distillate >80%
c. All natural plant materials present in still
d. Sweetening not permitted in final product

A

C. all natural plant material present in the traditional still

64
Q

Q63 - Vodka in the EU is allowed to do which of the following?

a. Labeled “agricultural product” from raw materials
b. Made from potatoes &/or cereals
c. Made from other (not potato or grain labelled “…produced from…”
d. <35%
e. >60%

A

b. Made from potatoes &/or cereals
c. Made from other (not potato or grain labelled “…produced from…”

a. in regs has to be agr product so it is a standard
d. >37.5%
e. no real max strength

IBD General Certificate (52 decks)

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