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General Distilling Certificate > Unit 2 - Lesson 1 - Cereals > Flashcards

Unit 2 - Lesson 1 - Cereals Flashcards

1
Q

What is the husk?

A

The dry outer layer that covers the kernel, consisting mainly of cellulose and lignin

The husk protects the embryo and forms a filter bed during wort separation in distillation. Almost all cereals have a husk except sorghum.

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2
Q

What is the primary role of the husk?

A

To protect the embryo inside from physical damage

It also forms a filter bed during wort separation in the distillery.

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3
Q

What is the function of the pericarp?

A

To restrict water uptake

It is located just below the husk.

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4
Q

What is the function of the testa?

A

To limit water uptake and prevent nutrients from leaving the grain

The testa has a waxy coating.

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5
Q

What does the term ‘scutellum’ mean in Latin?

A

‘Shield’

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6
Q

What is the role of the scutellum?

A

Enables nutrient movement between the endosperm and the embryo

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7
Q

What is the role of the aleurone layer?

A

To secrete enzymes into the endosperm

These enzymes help break down starch, protein, and cell walls into nutrients for the embryo.

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8
Q

What is stored in the embryo of the barley grain?

A

Nutrients such as lipids, sucrose, and proteins

These nutrients allow the embryo to grow before nutrients from the endosperm are available.

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9
Q

What is the endosperm?

A

The bulk of the barley kernel and the main source of food for the embryo

It consists of cells made with cell walls of β-glucans, pentosans, and proteins.

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10
Q

What is the main storage carbohydrate in cereal endosperms?

A

Starch

Starch serves as an energy source for the developing plant.

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11
Q

What does starch consist of?

A

Chains of glucose molecules

Yeast cannot ferment starch directly.

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12
Q

What must happen to starch during the malting process?

A

It needs to be broken down into sugars

This is facilitated by barley enzymes.

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13
Q

What can happen if β-glucans in the endosperm cell walls are not broken down?

A

Wort separation problems in the distillery

Proper breakdown is crucial for the malting process.

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14
Q

What are endosperm proteins broken down into during malting?

A

Amino acids or free amino nitrogen (FAN)/yeast assimilable nitrogen (YAN)

These components are used by yeast for growth during fermentation.

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15
Q

What are the most common cereals used in distilling?

A

Maize (corn), wheat, rye, sorghum, rice, and barley.

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16
Q

What is a key requirement for bourbon production?

A

Must be made from more than 51% maize (corn).

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17
Q

What factors should be considered when choosing a cereal for distilling?

A

Product type and legislation, availability, cost, GMO status, ease of processing, flavour, and enzymes.

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18
Q

Why do distilleries consider local availability of cereals?

A

To minimise production costs and environmental impact.

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19
Q

What happens if the cost of a cereal is too high?

A

We may not be able to make our spirit economically.

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20
Q

What is the significance of GMO cereals in distilling?

A

Some countries allow their use, while others ban them, affecting distillers’ choices.

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21
Q

What processing capability must distilleries have regarding cereals?

A

They must purchase cereals they can process, such as malted cereals.

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22
Q

What flavour does rye contribute to spirits?

A

A spicy flavour.

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23
Q

What role do malted cereals play in distilling?

A

They serve as a source of enzymes to convert starch into sugar.

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24
Q

What is an enzyme?

A

A catalyst of biological origin that helps chemical reactions to occur more easily.

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25
What is the primary family classification of maize?
Poaceae (grass family) ## Footnote This family includes various grasses and cereals.
26
What is the genus of maize?
Zea ## Footnote This is the taxonomic genus that includes maize and other related plants.
27
What is the species name of maize?
Zea mays ## Footnote This is the scientific name used to identify maize specifically.
28
In what type of climates is maize predominantly grown?
Warm, temperate climates ## Footnote These conditions are favorable for the growth of maize.
29
What are the main uses of maize?
Food, animal feed, and in beverages ## Footnote Maize is versatile and serves multiple purposes.
30
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.
31
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.
32
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.
33
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.
34
What is the genus of wheat?
Triticum ## Footnote Triticum is the genus that encompasses various species of wheat.
35
What species of wheat is commonly cultivated?
Triticum aestivum ## Footnote Triticum aestivum is known as common wheat and is widely grown for food.
36
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.
37
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.
38
What additional product can be made from wheat?
Spirits ## Footnote Wheat is used in distillation processes to create alcoholic beverages.
39
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.
40
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.
41
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.
42
What type of plant is rye?
A hardy plant that grows at high altitudes and can withstand very low temperatures
43
In which regions is rye mainly grown?
Europe, Asia, and North America
44
What family does rye belong to?
Poaceae
45
What is the genus of rye?
Secale
46
What is the species name for rye?
Secale cereale
47
What flavor is believed to be imparted to spirits when using rye in the distilling process?
A spicy flavour
48
What percentage of the dry weight of the rye kernel is made up of the endosperm?
Approximately 86%
49
Where does sorghum originate from?
South Egypt
50
How long ago did sorghum cultivation start?
Around 8000 years ago
51
What environmental conditions can sorghum tolerate?
Drought and extreme heat
52
Why is sorghum considered an ideal crop for dry, arid areas?
It can grow when other crops, like maize, cannot
53
List some uses of sorghum
* Food * Animal feed * Fuel * Building material
54
What family does sorghum belong to?
Poaceae
55
What is the genus of sorghum?
Sorghum
56
What is the species name of sorghum?
Sorghum bicolor
57
Can sorghum be used to produce alcohol?
Yes
58
What is a reason for the increasing popularity of sorghum?
Its adaptability in difficult climates
59
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.
60
What is notable about the sorghum kernel's structure?
It does not have a husk
61
What percentage of the kernel weight does the endosperm make up?
Approximately 86%
62
What percentage of the kernel's dry weight is the embryo?
3.5%
63
What is the third largest commodity in the world?
Rice
64
What family does rice belong to?
Poaceae
65
What is the genus name for rice?
Oryza L.
66
What species of rice is known as Asian rice?
Oryza sativa
67
What species of rice is known as African rice?
Oryza glaberrima
68
How long has rice been a part of the human diet?
At least 4,000 years
69
What are the three main nutrients found in rice?
* Starch * Protein * Vitamins
70
What conditions can new varieties of rice tolerate?
* Drought * Floods * High salt levels
71
What is the most significant risk to rice crops?
Bacterial and fungal diseases
72
What alcoholic beverages can be produced from raw rice?
* Rice wine * Sake
73
What is the most widely consumed staple food?
Rice
74
Is rice cultivation labor intensive?
Yes
75
What environmental condition is required for rice growth?
High rainfall
76
How can flooding benefit rice cultivation?
Reduces weed growth and deters vermin
77
Can rice grow without flooding?
Yes, but requires more effort to weed and control pests
78
What percentage of the dry weight of the rice kernel is the endosperm?
90-92%
79
What percentage of the dry weight of the rice kernel is the embryo?
3.3%
80
What protects the kernel of rice?
Seed coat (bran)
81
Fill in the blank: Rice has no _______ but has a seed coat that protects the kernel.
husk
82
Where did barley originate from?
Western Asia and northern parts of Africa
83
How long ago did barley cultivation start?
8,000 years ago
84
What is the current rank of barley among global crops?
Fourth largest crop
85
What is the family of barley?
Poaceae
86
What is the genus of barley?
Hordeum
87
What are the two species of barley?
* vulgare (six-row barley) * distichon (two-row barley)
88
What is barley primarily grown for?
Animal feed
89
What type of barley is used in distilling?
Malting barley
90
How is malting barley different from feed barley?
lower in protein and higher in starch
91
What is the role of barley enzymes during the mashing process?
Breaking down starch to fermentable sugars
92
Does barley typically contain more or less starch than maize?
Less starch
93
What are malting barley varieties selected for?
* Agricultural potential (yield, disease resistance) * Malting potential (fermentable extract, enzymes)
94
Which board approves barley varieties in the UK?
Agriculture and Horticulture Development Board (AHDB)
95
How many rows of kernels do two-row barleys have?
Two rows
96
How many rows of kernels do six-row barleys have?
Six rows
97
In two-row barley, which spikelet develops a kernel?
Only the middle spikelet
98
In six-row barley, how many spikelets develop a kernel?
All three spikelets
99
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
100
What compound has been bred out of some barley varieties?
Glycosidic nitrile
101
What is ethyl carbamate (EC) identified as?
A trace compound in foods and alcoholic beverages
102
Why is ethyl carbamate (EC) a concern for distillers?
It is carcinogenic (cancer causing)
103
How is ethyl carbamate (EC) created in the distilling process?
From precursors produced by some malting barley varieties
104
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
105
What is glycosidic nitrile (GN)?
A precursor to ethyl carbamate produced by some malting barley varieties
106
What is the typical limit for glycosidic nitrile (GN) levels set by distillers?
Below 0.2 g/t
107
What is barley commonly used as?
Malted barley
108
What is the typical maximum moisture for storage of maize?
15%
109
What is the starch percentage (dry weight) for maize?
70-80
110
What are the other purchase specifications for maize?
Large, full kernels
111
What products are made using maize?
* Corn whisk(e)y and some grain whiskies * Scotch whisky * Grain neutral spirits (GNS)
112
What is the typical maximum moisture for storage of wheat?
15%
113
What is the starch percentage (dry weight) for wheat?
65-70
114
What are the other purchase specifications for wheat?
* Nitrogen < 2.0% * Specific weight > 72 kg/hl
115
What products are made using wheat?
* Grain whiskies * GNS
116
What is the typical maximum moisture for storage of rye?
15%
117
What is the starch percentage (dry weight) for rye?
Up to 86
118
What products are made using rye?
* Some US whiskies such as rye, bourbon and Tennessee types * GNS
119
What is the typical maximum moisture for storage of sorghum?
14%
120
What is the starch percentage (dry weight) for sorghum?
Up to 86
121
What products are made using sorghum?
* Sorghum whisk(e)y * Sorghum rum * GNS
122
What is the typical maximum moisture for storage of rice?
14%
123
What is the starch percentage (dry weight) for rice?
90-92
124
What products are made using rice?
* Rice baijiu * GNS
125
What is the typical maximum moisture for storage of barley?
12%
126
What is the starch percentage (dry weight) for barley?
57-88
127
What are the other purchase specifications for barley?
Nitrogen 1.5%
128
What products are made using barley?
* Unmalted barley used in some Irish whiskey * Scotch whisky * GNS
129
What is the Brix standard for liquid sugar from sugar cane and sugar beets?
67, minimum 62
130
What must sugar pass to avoid flocculation problems during production?
The haze test
131
What is the maximum humidity for storing sugar?
0.04 g/kg
132
What is the main use of sugar cane?
Most sugar cane is used for sugar production
133
What is a significant by-product of sugar production?
Molasses
134
What products are made using molasses?
* Rum * Cachaça (Brazilian cane liquor) * Vodka * Gin * Mekhong Whiskey

General Distilling Certificate (11 decks)

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