Unit 11 Spirit Quality - Sensory

Question 1

What are the more commonly used components?

Answer 1

carbonyl compounds, alcohols, esters and acids. They originate from the raw materials used for fermentation and from that fermentation, by yeasts and other microorganisms that metabolise carbohydrates, amino and fatty acids and other compounds.

Question 1

What are the reasons for adopting industry standard descriptors for the nose?

Answer 1

So that people tasting the liquid can recognise and describe the flavour in a common language.

Therefore a spirit can be tested and analysed for flavour just as it can be analysed for other quality parameters like colour or pH.

Question 2

What is the flavour wheel?

Answer 2

different areas which are broken down into various flavour categories “Fruity” “Flowery” “Herbal” and these are then further broken down into sub categories.

Question 3

What are volarities produced during fermentation?

Answer 3

acrolein

2 butanol

Allyl alcohol

acetic acid

May cause unpleasant off taints.

Question 4

What is seen as vital in the production of white spirits?

Answer 4

water