Unit 1 - Overview Flashcards
1
Q
What is a spirit?
A
An alcoholic beverage produced by distilling the product of an alcoholic fermentation
Spirits include beverages such as whisky, brandy, gin, rum, and tequila.
2
Q
When did humans start producing alcoholic beverages?
A
Around 10,000 B.C.
Early beverages were produced for various purposes including currency, religious practices, medicine, and enjoyment.
3
Q
What types of early alcoholic beverages were produced?
A
Wines, beers, meads, or combinations of the three
These beverages were fundamental in the development of alcoholic drinks.
4
Q
When did distillation begin to be used for alcoholic beverages?
A
Around 800 A.D.
Distillation was initially used for producing medicines, perfumes, and essences.
5
Q
What is the time period during which early whiskies, brandies, and gins originated?
A
Between 1100 and 1400 A.D.
Rum and agave spirits were produced later, after around 1500 A.D.
6
Q
What are the basic production principles for spirits?
A
- A sugar-rich liquid is produced from raw materials.
- The liquid is fermented to produce alcohol.
- The resulting liquid is boiled inside a closed vessel.
- The vapour is cooled, condensing it back into a liquid.
- The resulting liquid contains a higher concentration of alcohol and flavour compounds.
7
Q
Fill in the blank: The distillation process leaves behind _______ compounds in the vessel.
A
Less volatile
This ensures that the final product has a higher concentration of alcohol.
8
Q
True or False: The steps in the production of different spirits are very different.
A
False
The steps in the production of whisky, brandy, gin, rum, or tequila are very similar.
9
Q
What is the general term for a spirit distilled from a fermented cereal mash?
A
Whisk(e)y
‘Whiskey’ is used for American and Irish products, while ‘whisky’ (without the ‘e’) is used in Europe and Canada.
10
Q
What is the maximum distillation strength for whisk(e)y?
A
94.8% abv
This specification is important for the definition of whisk(e)y.
11
Q
In some countries, what is required for a spirit to be legally considered whisk(e)y?
A
Matured in wooden casks
Some countries allow for un-aged spirits to be called whisk(e)y.
12
Q
What does the EU define as the primary production method for whisk(e)y?
A
Distillation of a mash made from malted cereals
This includes whole grains of other cereals and involves saccharification and fermentation.
13
Q
What is the minimum maturation time for whisk(e)y according to the EU definition?
A
Three years
This maturation must take place in wooden casks not exceeding 700 L capacity.
14
Q
What is the minimum alcoholic strength by volume for whisk(e)y?
A
40% abv
15
Q
What additions are allowed to the final distillate of whisk(e)y?
A
Only water and plain caramel for colouring
No other additives, sweeteners, or alcohol can be added.
16
Q
What type of whisk(e)y is known for its unique production styles in various countries?
A
Single malt Scotch and Bourbon
Other countries like Ireland, Canada, Australia, New Zealand, Japan, and France have their own styles.
17
Q
Fill in the blank: Whisk(e)y is a product of the distillation of fermented cereals where the distillate is no stronger than _______.
A
94.8% abv
18
Q
True or False: Whisk(e)y can contain additives other than plain caramel used for colouring.
A
False
19
Q
List the steps involved in the EU definition of whisk(e)y production.
A
- Distillation of a mash made from malted cereals
- Saccharification by diastase of the malt
- Fermentation by yeast
- Distillation at less than 94.8% vol.
- Maturation for at least three years
20
Q
What is a key characteristic of the distillate used in whisk(e)y?
A
It retains its colour, aroma, and taste derived from the production process.
21
Q
When did rum production begin?
A
In the 1500s
22
Q
What is the primary reason for sugar cane production?
A
Crystallised sugar production
23
Q
What by-product is produced during the refinement of sugar cane?
A
Molasses
24
Q
What realization led to the production of rum?
A
Molasses is fermentable
25
What is one of the largest drinks categories in the world?
Rum
26
What do rum producing countries have regarding rum?
Their own regulations and laws
27
What are the two main sources for rum production?
* Molasses
* Unrefined sugar cane juice
28
What is the minimum alcoholic strength by volume of rum according to EU regulations?
37.5%
29
True or False: Rum can be flavoured.
False
30
What may be added to rum for color adjustment?
Caramel
31
What does the term 'traditionnel' indicate about rum production?
Distilled at less than 90% vol. after fermentation of local materials
32
Fill in the blank: Rum is a product of the distillation of fermented sugar cane, sugar cane juice, and/or other sugar cane _______.
by-products
33
What does the EU define as the specific organoleptic characteristics of rum?
Discernible characteristics from fermentation and distillation
34
What is the volatile substances content requirement for agricultural rum?
Equal to or exceeding 225 g per hL of 100% vol. alcohol
35
What is the significance of molasses in rum production?
It is a fermentable by-product of sugar refining
36
What is brandy?
The product of a distillation from the fermentation of fruit
## Footnote
Brandy encompasses a wide range of spirits, including cognac and armagnac.
37
Name three types of brandy mentioned.
* Italian grappa
* French cognac
* Peruvian pisco
38
What are the two famous French grape brandies discussed?
* Cognac
* Armagnac
39
What organization regulates cognac production?
Bureau National Interprofessionnel du Cognac (BNIC)
## Footnote
The BNIC sets strict regulations for the production of cognac.
40
What are the allowed grape varieties for cognac?
* Colombard
* Folle blanche
* Ugni blanc
* Jarancon blanc
* Meslier Saint-Francois
* Montils
* Semillon
* Folignan
* Select
41
What is the maximum alcohol content after distillation for cognac?
72% abv
42
What type of still must be used for distillation of cognac?
Alembic Charentais still
43
What is the minimum ageing period for cognac?
2 years
44
In what type of cask must cognac be aged?
Oak casks
45
When must all distillations for cognac be completed?
By March 31st following harvest
46
At what minimum abv must cognac be bottled?
40% abv
47
True or False: Cognac and Armagnac are made in the same way.
False
48
Fill in the blank: Cognac must be made in one of the following districts: Grande Champagne, Petite Champagne, _______.
Borderies
49
What processing method is not allowed when making cognac?
Screw press
50
Are sugar or sulphur additions allowed in cognac production?
No
51
What is a key difference between cognac and armagnac?
They come from different regions and are made differently
52
What are agave spirits made from?
Fermented agave plants
## Footnote
Agave spirits include tequila and mezcal.
53
Which family is the agave plant more closely related to?
Asparagus
## Footnote
Despite being mistaken for a cactus, agave is not part of the cactus family.
54
What is the typical height of agave plants used for spirit production?
More than two metres high
## Footnote
These plants have sharp, spiny leaves.
55
What is harvested from the agave plant?
Piña
## Footnote
The piña can weigh more than 80 kg.
56
How is the piña harvested?
Manually by workers
## Footnote
Workers cut the leaves and carry the piña to trucks.
57
What is the most common agave spirit?
Tequila
## Footnote
Tequila is produced from the distillation of fermented blue agave plants.
58
Where is tequila consumed?
All over the world
## Footnote
Tequila ranges from inexpensive cocktail spirits to high-priced luxury products.
59
What is mezcal?
A traditional agave spirit
## Footnote
Mezcal is produced from a variety of cultivated and wild agave species.
60
Who sets the legal definitions of tequila and mezcal?
The Mexican government
## Footnote
The regulatory agency is the Consejo Regulador del Tequila.
61
What is the official definition of tequila?
Regional alcoholic beverage distilled from must prepared from material extracted in authorized factories
## Footnote
Tequila must be produced within the territory specified in the Declaration for the Protection of Appellation of Origin Tequila.
62
What variety of agave is used to make tequila?
Agave Tequila Weber Blue Variety
## Footnote
This agave must be hydrolyzed or cooked before fermentation.
63
What is the maximum ratio of total reducing sugars allowed in tequila?
40%
## Footnote
This is expressed in units of mass.
64
True or False: Blend mix is allowed in tequila production.
False
## Footnote
Regulations specify that blend mix is not allowed.
65
What are the characteristics of tequila in terms of appearance?
Colourless or coloured when mature
## Footnote
Tequila may also be softened when unripe.
66
What is the purpose of the regulations governing tequila?
To protect the identity and commercial interests of the tequila industry
## Footnote
These regulations ensure quality and authenticity.
67
What is the defining characteristic of vodka?
Vodka is defined less by what it is made from and more by how it is made.
68
What are the two primary types of distillation used to make spirits?
* Batch distillation
* Continuous distillation
69
Describe batch distillation.
A single batch of fermented liquid is distilled, collected, emptied, cleaned, and refilled for another distillation.
70
What type of still is typically used for batch distillation?
Pot still
71
What types of spirits are commonly produced using batch distillation?
* Single malt whisky
* Cognac
* Mezcal
* Certain rums
72
What is a characteristic of spirits produced using batch distillation?
They contain high levels of flavour compounds from the raw materials and fermentation process.
73
Describe continuous distillation.
Fermented liquid is continuously fed into a still, and spirit is continuously collected.
74
What type of still is typically used for continuous distillation?
Column still
75
What is removed from the top and bottom of the column in continuous distillation?
A high ABV spirit is removed from the top, and a waste stream with almost no alcohol is removed from the bottom.
76
What is the effect of high alcoholic strengths on the flavour of the spirit?
The amount of flavour left in the spirit is generally reduced.
77
At what ABV is the spirit considered neutral spirit?
96% ABV
78
What should neutral spirit have regarding flavour?
Almost no flavour from the raw materials and fermentation process.
79
What types of raw materials can be used for neutral spirit production?
* Cereals like maize and wheat
* Sugar cane
* Grapes
* Apples
80
How is vodka produced from neutral spirit?
By adding deionised water to reduce alcohol concentration and filtration to remove any residual flavour.
81
What is the EU definition of vodka?
Vodka is a spirit drink produced from ethyl alcohol of agricultural origin obtained following fermentation with yeast from potatoes and/or cereals or other agricultural raw materials.
82
What is the minimum alcoholic strength by volume of vodka according to EU regulations?
37.5%
83
What are the only flavourings that may be added to vodka?
Natural flavouring compounds present in distillate obtained from the fermented raw materials.
84
What must the labelling indicate if vodka is not produced exclusively from potatoes and/or cereals?
It must bear the indication ‘produced from ...’, supplemented by the name of the raw material(s) used.
85
True or False: Vodka can be produced from any agricultural raw material.
True
86
What is gin produced from?
The distillation of neutral spirit with botanicals.
87
What is the most prominent botanical used in gin?
Juniper.
88
According to the EU definition, what is gin?
A juniper-flavoured spirit drink produced by flavouring organoleptically suitable ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.).
89
What is the minimum alcoholic strength by volume of gin?
37.5%.
90
What type of flavouring substances can be used in the production of gin?
Only natural and/or nature-identical flavouring substances and/or flavouring preparations as defined in Directive 88/388/EEC.
91
Fill in the blank: The taste of gin must be predominantly that of _______.
juniper.
92
True or False: Gin can be produced using artificial flavouring substances.
False.
93
What is the scientific name for juniper berries used in gin?
Juniperus communis L.
94
What is the husk?
The dry outer layer that covers the kernel, consisting mainly of cellulose and lignin
## Footnote
The husk protects the embryo and forms a filter bed during wort separation in distillation. Almost all cereals have a husk except sorghum.
95
What is the primary role of the husk?
To protect the embryo inside from physical damage
## Footnote
It also forms a filter bed during wort separation in the distillery.
96
What is the function of the pericarp?
To restrict water uptake
## Footnote
It is located just below the husk.
97
What is the function of the testa?
To limit water uptake and prevent nutrients from leaving the grain
## Footnote
The testa has a waxy coating.
98
What does the term 'scutellum' mean in Latin?
'Shield'
## Footnote
The scutellum enables nutrient movement between the endosperm and the embryo.
99
What is the role of the scutellum?
Enables nutrient movement between the endosperm and the embryo
100
What is the role of the aleurone layer?
To secrete enzymes into the endosperm
## Footnote
These enzymes help break down starch, protein, and cell walls into nutrients for the embryo.
101
What is stored in the embryo of the barley grain?
Nutrients such as lipids, sucrose, and proteins
## Footnote
These nutrients allow the embryo to grow before nutrients from the endosperm are available.
102
What is the endosperm?
The bulk of the barley kernel and the main source of food for the embryo
## Footnote
It consists of cells made with cell walls of β-glucans, pentosans, and proteins.
103
What is the main storage carbohydrate in cereal endosperms?
Starch
## Footnote
Starch serves as an energy source for the developing plant.
104
What does starch consist of?
Chains of glucose molecules
## Footnote
Yeast cannot ferment starch directly.
105
What must happen to starch during the malting process?
It needs to be broken down into sugars
## Footnote
This is facilitated by barley enzymes.
106
What can happen if β-glucans in the endosperm cell walls are not broken down?
Wort separation problems in the distillery
## Footnote
Proper breakdown is crucial for the malting process.
107
What are endosperm proteins broken down into during malting?
Amino acids or free amino nitrogen (FAN)/yeast assimilable nitrogen (YAN)
## Footnote
These components are used by yeast for growth during fermentation.
108
What are the most common cereals used in distilling?
Maize (corn), wheat, rye, sorghum, rice, and barley.
109
What is a key requirement for bourbon production?
Must be made from more than 51% maize (corn).
110
What factors should be considered when choosing a cereal for distilling?
Product type and legislation, availability, cost, GMO status, ease of processing, flavour, and enzymes.
111
Why do distilleries consider local availability of cereals?
To minimise production costs and environmental impact.
112
What happens if the cost of a cereal is too high?
We may not be able to make our spirit economically.
113
What is the significance of GMO cereals in distilling?
Some countries allow their use, while others ban them, affecting distillers' choices.
114
What processing capability must distilleries have regarding cereals?
They must purchase cereals they can process, such as malted cereals.
115
What flavour does rye contribute to spirits?
A spicy flavour.
116
What role do malted cereals play in distilling?
They serve as a source of enzymes to convert starch into sugar.
117
What is an enzyme?
A catalyst of biological origin that helps chemical reactions to occur more easily.
118
What is the primary family classification of maize?
Poaceae (grass family)
## Footnote
This family includes various grasses and cereals.
119
What is the genus of maize?
Zea
## Footnote
This is the taxonomic genus that includes maize and other related plants.
120
What is the species name of maize?
Zea mays
## Footnote
This is the scientific name used to identify maize specifically.
121
In what type of climates is maize predominantly grown?
Warm, temperate climates
## Footnote
These conditions are favorable for the growth of maize.
122
What are the main uses of maize?
Food, animal feed, and in beverages
## Footnote
Maize is versatile and serves multiple purposes.
123
Why is maize popular in distilling?
It has a large endosperm and is a good source of starch
## Footnote
The starch content is crucial for fermentation processes.
124
What percentage of the dry weight of a maize kernel is made up by the endosperm?
71-80%
## Footnote
This high percentage highlights the significant starch content in maize.
125
What percentage of the dry weight of a maize kernel is made up by the embryo?
10-15%
## Footnote
The embryo is the part of the seed that develops into a new plant.
126
What family does wheat belong to?
Poaceae (grass family)
## Footnote
The Poaceae family is commonly known as the grass family, which includes many species important for agriculture.
127
What is the genus of wheat?
Triticum
## Footnote
Triticum is the genus that encompasses various species of wheat.
128
What species of wheat is commonly cultivated?
Triticum aestivum
## Footnote
Triticum aestivum is known as common wheat and is widely grown for food.
129
What climates are suitable for growing wheat?
Warm, temperate climates
## Footnote
Wheat thrives in climates that are not too hot and not too cold, allowing for a good growing season.
130
What are the primary uses of wheat?
Food and animal feed
## Footnote
Wheat is a staple food for many cultures and is also an essential component of livestock diets.
131
What additional product can be made from wheat?
Spirits
## Footnote
Wheat is used in distillation processes to create alcoholic beverages.
132
What is a key characteristic of soft winter wheat?
Good source of starch
## Footnote
The high starch content makes soft winter wheat suitable for various food products and distillation.
133
What percentage of the dry weight of the wheat kernel is the endosperm?
65-70%
## Footnote
The endosperm is the main component of the grain that provides energy and nutrients.
134
What is the approximate percentage of the embryo in the wheat kernel?
3%
## Footnote
The embryo is the part of the seed that develops into a new plant.
135
What type of plant is rye?
A hardy plant that grows at high altitudes and can withstand very low temperatures
136
In which regions is rye mainly grown?
Europe, Asia, and North America
137
What family does rye belong to?
Poaceae
138
What is the genus of rye?
Secale
139
What is the species name for rye?
Secale cereale
140
What flavor is believed to be imparted to spirits when using rye in the distilling process?
A spicy flavour
141
What percentage of the dry weight of the rye kernel is made up of the endosperm?
Approximately 86%
142
Where does sorghum originate from?
South Egypt
143
How long ago did sorghum cultivation start?
Around 8000 years ago
144
What environmental conditions can sorghum tolerate?
Drought and extreme heat
145
Why is sorghum considered an ideal crop for dry, arid areas?
It can grow when other crops, like maize, cannot
146
List some uses of sorghum
* Food
* Animal feed
* Fuel
* Building material
147
What family does sorghum belong to?
Poaceae
148
What is the genus of sorghum?
Sorghum
149
What is the species name of sorghum?
Sorghum bicolor
150
Can sorghum be used to produce alcohol?
Yes
151
What is a reason for the increasing popularity of sorghum?
Its adaptability in difficult climates
152
In which countries is sorghum grown? Name at least three.
* USA
* Nigeria
* Sudan
## Footnote
USA, Nigeria, Sudan, Mexico, Ethiopia, India, Argentina, China, Niger and Australia as well as many other countries.
153
What is notable about the sorghum kernel's structure?
It does not have a husk
154
What percentage of the kernel weight does the endosperm make up?
Approximately 86%
155
What percentage of the kernel's dry weight is the embryo?
3.5%
156
What is the third largest commodity in the world?
Rice
157
What family does rice belong to?
Poaceae
158
What is the genus name for rice?
Oryza L.
159
What species of rice is known as Asian rice?
Oryza sativa
160
What species of rice is known as African rice?
Oryza glaberrima
161
How long has rice been a part of the human diet?
At least 4,000 years
162
What are the three main nutrients found in rice?
* Starch
* Protein
* Vitamins
163
What conditions can new varieties of rice tolerate?
* Drought
* Floods
* High salt levels
164
What is the most significant risk to rice crops?
Bacterial and fungal diseases
165
What alcoholic beverages can be produced from raw rice?
* Rice wine
* Sake
166
What is the most widely consumed staple food?
Rice
167
Is rice cultivation labor intensive?
Yes
168
What environmental condition is required for rice growth?
High rainfall
169
How can flooding benefit rice cultivation?
Reduces weed growth and deters vermin
170
Can rice grow without flooding?
Yes, but requires more effort to weed and control pests
171
What percentage of the dry weight of the rice kernel is the endosperm?
90-92%
172
What percentage of the dry weight of the rice kernel is the embryo?
3.3%
173
What protects the kernel of rice?
Seed coat (bran)
174
Fill in the blank: Rice has no _______ but has a seed coat that protects the kernel.
husk
175
Where did barley originate from?
Western Asia and northern parts of Africa
176
How long ago did barley cultivation start?
8,000 years ago
177
What is the current rank of barley among global crops?
Fourth largest crop
178
What is the family of barley?
Poaceae
179
What is the genus of barley?
Hordeum
180
What are the two species of barley?
* vulgare (six-row barley)
* distichon (two-row barley)
181
What is barley primarily grown for?
Animal feed
182
What type of barley is used in distilling?
Malting barley
183
How is malting barley different from feed barley?
lower in protein and higher in starch
184
What is the role of barley enzymes during the mashing process?
Breaking down starch to fermentable sugars
185
Does barley typically contain more or less starch than maize?
Less starch
186
What are malting barley varieties selected for?
* Agricultural potential (yield, disease resistance)
* Malting potential (fermentable extract, enzymes)
187
Which board approves barley varieties in the UK?
Agriculture and Horticulture Development Board (AHDB)
188
How many rows of kernels do two-row barleys have?
Two rows
189
How many rows of kernels do six-row barleys have?
Six rows
190
In two-row barley, which spikelet develops a kernel?
Only the middle spikelet
191
In six-row barley, how many spikelets develop a kernel?
All three spikelets
192
What are some traits of successful new malting barley varieties?
* Better yield (more tonnage per hectare)
* Shorter, more rigid straw
* Better disease resistance
* More uniform grain
* Better extract potential (more starch)
* Lower β-glucan and protein levels
193
What compound has been bred out of some barley varieties?
Glycosidic nitrile
194
What is ethyl carbamate (EC) identified as?
A trace compound in foods and alcoholic beverages
195
Why is ethyl carbamate (EC) a concern for distillers?
It is carcinogenic (cancer causing)
196
How is ethyl carbamate (EC) created in the distilling process?
From precursors produced by some malting barley varieties
197
What do distillers do to control levels of EC in their products?
Purchase malt made from barley varieties with low or null potential to produce precursors
198
What is glycosidic nitrile (GN)?
A precursor to ethyl carbamate produced by some malting barley varieties
199
What is the typical limit for glycosidic nitrile (GN) levels set by distillers?
Below 0.2 g/t
200
What is barley commonly used as?
Malted barley
201
What is the typical maximum moisture for storage of maize?
15%
202
What is the starch percentage (dry weight) for maize?
70-80
203
What are the other purchase specifications for maize?
Large, full kernels
204
What products are made using maize?
* Corn whisk(e)y and some grain whiskies
* Scotch whisky
* Grain neutral spirits (GNS)
205
What is the typical maximum moisture for storage of wheat?
15%
206
What is the starch percentage (dry weight) for wheat?
65-70
207
What are the other purchase specifications for wheat?
* Nitrogen < 2.0%
* Specific weight > 72 kg/hl
208
What products are made using wheat?
* Grain whiskies
* GNS
209
What is the typical maximum moisture for storage of rye?
15%
210
What is the starch percentage (dry weight) for rye?
Up to 86
211
What products are made using rye?
* Some US whiskies such as rye, bourbon and Tennessee types
* GNS
212
What is the typical maximum moisture for storage of sorghum?
14%
213
What is the starch percentage (dry weight) for sorghum?
Up to 86
214
What products are made using sorghum?
* Sorghum whisk(e)y
* Sorghum rum
* GNS
215
What is the typical maximum moisture for storage of rice?
14%
216
What is the starch percentage (dry weight) for rice?
90-92
217
What products are made using rice?
* Rice baijiu
* GNS
218
What is the typical maximum moisture for storage of barley?
12%
219
What is the starch percentage (dry weight) for barley?
57-88
220
What are the other purchase specifications for barley?
Nitrogen 1.5%
221
What products are made using barley?
* Unmalted barley used in some Irish whiskey
* Scotch whisky
* GNS
222
What is the Brix standard for liquid sugar from sugar cane and sugar beets?
67, minimum 62
223
What must sugar pass to avoid flocculation problems during production?
The haze test
224
What is the maximum humidity for storing sugar?
0.04 g/kg
225
What is the main use of sugar cane?
Most sugar cane is used for sugar production
226
What is a significant by-product of sugar production?
Molasses
227
What products are made using molasses?
* Rum
* Cachaça (Brazilian cane liquor)
* Vodka
* Gin
* Mekhong Whiskey
