Unit 2 - Lesson 6 - Botanicals Flashcards
1
Q
What do the rules for gin specify in most markets?
A
- A minimum alcohol concentration
- The type of neutral base spirit allowed
- That gin must contain juniper
2
Q
What does legislation in different countries affect regarding gin?
A
Legislation affects which botanicals are legal to purchase and consume.
This can vary significantly between countries.
3
Q
Which botanicals are commonly used in gin production?
A
- Juniper berries
- Coriander
- Citrus peels
- Orris root and angelica
4
Q
What is the most important species of juniper for gin production?
A
Juniperus communis
5
Q
Are juniper plants commercially cultivated?
A
Rarely cultivated commercially
6
Q
What are juniper berries actually classified as?
A
Seed cones
7
Q
What color do juniper berries change to as they ripen?
A
Purple or black
8
Q
How long does it take for juniper berries to ripen?
A
Approximately 18 months
9
Q
How are ripe juniper berries harvested?
A
By hand
10
Q
What is the most abundant terpene in common juniper?
A
α-pinene
11
Q
What are terpenes?
A
a set of aromatic hydrocarbons found in numerous plants including conifers and citrus trees
12
Q
What aroma does α-pinene contribute to juniper?
A
Woody pine aroma
13
Q
Whare the other important juniper terpenes and their associated aromas?
A
- Limonene (citrusy)
- Sabinene (woody, pine, spicy)
- Myrcene (herbaceous, hoppy)
14
Q
What is a challenge when choosing juniper for gin?
A
Varying growth conditions affect aromatic oil content
15
Q
What should distillers avoid when selecting juniper berries?
A
Berries that are inconsistent in size, color, and hardness
16
Q
What are the four main steps to ensure consistency across different juniper harvests?
A
Work with a reliable botanical broker or supplier
Try to get juniper berries from the same region
Carryout benchtop distillations of each crop
Assess the aroma, appearance, size and moisture content of the berries
This establishes a trustworthy source for juniper berries.
17
Q
What analytical technique is used in large distilleries to assess aromatic oil components?
A
Gas chromatography (GC)
GC is a method for separating and analyzing compounds that can be vaporized.
18
Q
What is coriander’s aroma?
A
Coriander is known for its citrusy aroma and sometimes sage-like scent.
19
Q
What is the significance of coriander in gin?
A
Coriander is the second most commonly used botanical in gin
20
Q
What are the main aroma compounds found in coriander?
A
The most important are:
* Linalool (floral, grassy, citrusy)
* α-pinene (piney, woody, spicy)
* Geranyl acetate (roses, herbal)
* Terpineol (lilacs)
α-pinene is also found in juniper berries.
21
Q
What is the relationship between seed size and essential oil content in coriander?
A
Larger seeds typically have lower essential oil content than smaller seeds
Smaller seeds are more commonly found in temperate areas.
22
Q
What genus do all citrus fruits belong to?
A
Citrus
23
Q
Which citrus fruits are commonly used in gin production?
A
Oranges, lemons, limes, grapefruits, tangerines
24
Q
What is the most common way of adding citrus to a gin recipe?
A
Dried peels
25
What is the main part of the citrus fruit used by distillers?
The peel or pericarp
26
What are the three sections of the pericarp?
* Endocarp
* Mesocarp
* Exocarp
27
What is the endocarp?
The innermost section that connects the pericarp to the juice containing segments, also called liths
28
What is the mesocarp?
The middle section, also called the pith. It is the bitter flavoured, white, fibrous material that we see when we peel an orange or lemon
29
What is the exocarp?
The outer section, also known as the flavedo or zest. The flavedo contains a large amount of essential oils and is the most important part of the citrus fruit to the gin distiller.
30
How is dried peel prepared after harvesting?
Peeled by hand in one long spiral piece, hung on wires, and dried in the sun for three to five days
31
What is the primary essential oil found in most citrus fruits?
Limonene
32
What is the general guidance for choosing citrus peels for gin production?
* Use a reputable and trusted supplier
* Pay attention to origin and harvest differences
* Reject citrus peels that do not look good or have a bad aroma
33
Why do some distillers prefer using fresh peel?
For bright and fresh aromas
34
What is orris root?
The root of the iris flower (Iris germanica)
35
What type of aroma does dried orris root have?
An aroma of violets
## Footnote
This floral aroma is characteristic of dried orris root.
36
What aroma does distilled orris root have?
More of a woody aroma
## Footnote
Distillation alters the aroma profile of orris root.
37
What is the primary use of orris root in recipes?
As a fixative
## Footnote
Fixatives help preserve the aroma of other botanicals.
38
What are fixatives?
Compounds that equalise vapour pressures and reduce aroma volatility
## Footnote
They prevent aromatic compounds from evaporating too quickly.
39
What is another botanical sometimes used in gin as an aroma fixative?
Angelica
## Footnote
Angelica serves a similar purpose as orris root in preserving aromas.
40
What is the primary use of Camomile in gin?
To give floral and hay notes to gin
## Footnote
Camomile is used in dried flower form.
41
Which botanical is traditionally used in old styles of Dutch genever-style gins?
Hops
## Footnote
Hops are dried cones typically used for brewing beer.
42
What is Allspice also known as?
Pimenta or myrtle pepper
## Footnote
It derives primarily from Central America.
43
List three main aromas present in Cardamom.
* α-pinene
* Myrcene
* Limonene
## Footnote
Cardamom is one of the more expensive spices on the world market.
44
What is the relationship between cinnamon and cassia?
Cassia is often marketed as cinnamon
## Footnote
They have similar flavours but are separate botanicals.
45
What flavor profile do cubeb berries contribute to gin?
Similar to black pepper, with floral and spicy aromas
## Footnote
Cubeb berries come from an Indonesian plant.
46
What are the 3 main volatile oils in ginger root?
* zingerone
* shogoal
* gingerol
47
What spice is derived from the seeds of Aframomum melegueta?
Grains of paradise
## Footnote
It contributes peppery and citrus notes to gin.
48
What is the primary historical use of Liquorice root?
As a sugar substitute
## Footnote
It contributes aromas and flavours similar to aniseed.
49
Which spice is known as the most expensive in the world?
Saffron
## Footnote
Saffron is the dried stigmas and styles of the saffron crocus plant.
50
What is the typical amount of juniper in gin recipes?
10-20 g/L of neutral spirit in the still at 50% abv
## Footnote
Juniper is a key botanical in gin making.
51
How much coriander is typically used in relation to juniper in gin recipes?
Coriander is often half of the weight of the juniper
## Footnote
Coriander complements the flavor profile of gin.
52
What is the accepted amount of botanicals for a gin recipe?
Around 30 g per L of neutral spirit (96% abv) in the still
## Footnote
This is a standard measure for most styles of gin.
53
What percentage of the botanicals used in gin is generally juniper?
40-50%
## Footnote
Juniper is the predominant botanical in gin recipes.
54
What parts of the grand wormwood plant are used in spirit production?
Leaves and flowers
## Footnote
These are the key components utilized for flavoring.
55
What is the primary compound responsible for the bitter flavor of grand wormwood?
Absinthin
## Footnote
This compound contributes to the intensely bitter taste.
56
What compound in thujone is linked to hallucinations and madness?
Thujone
## Footnote
It makes up a significant proportion of wormwood's essential oils.
57
What is the lethal dosage of thujone found in mice?
45 mg/L
## Footnote
High enough dosages can cause severe health issues.
58
What is the modern legal threshold for thujone levels in absinthe in the USA and EU?
10 mg/L
## Footnote
Late 19th century absinthes usually had levels below this threshold.
59
Which other plant is noted to contain large amounts of thujone without the stigma of grand wormwood?
Sage
## Footnote
Sage oil may contain up to 50% thujone.
60
What is the primary flavor compound in aniseed?
Anethole
## Footnote
Anethole can make up to 80% or more of aniseed's total essential oils.
61
How does anethole behave in water and ethanol?
Not very water soluble, highly soluble in ethanol
## Footnote
This property causes anise spirits to become cloudy, or louche, when diluted.
62
How much sweeter is anethole compared to sucrose?
Over 13 times sweeter
## Footnote
This intense sweetness can be used by distillers to enhance flavor.
63
What plant is caraway a relative of?
Carrot
## Footnote
Caraway grows throughout Asia, Europe, and North Africa.
64
What part of the caraway plant is primarily used for flavoring?
Fruit
## Footnote
Often mistaken for a seed, the fruit contributes a unique flavor.
65
What flavor profile does caraway contribute to spirits?
Peppery, anise-like flavor
66
What are the main essential oils in caraway?
* carvone
* limonene
* anethole
67
Why must botanicals be stored properly in distilleries?
To prevent their aromas and flavours from being lost or damaged.
68
What are the main factors that affect the quality of gin botanicals?
Temperature, humidity, and air contact.
69
What is the ideal temperature range for storing botanicals?
Between 4 and 10°C.
70
What humidity level is recommended for storing botanicals?
Low humidity to prevent fungal growth.
71
How should botanicals be stored to minimize oxygen exposure?
In containers that reduce their contact with oxygen.
72
What does potable water mean?
Water that is safe to drink.
73
What is the requirement for water that comes into contact with food or drink products?
It must be potable.
74
What are the characteristics of potable water regarding colour?
It should be colourless and not have any hue or colour tint.
75
What is turbidity in water?
A measure of haze or particulate matter in the water.
76
What can cause coloured water to appear milky white?
The presence of calcium and magnesium salts.
77
What brown colour in water usually indicates?
The presence of soil, especially in river water.
78
What types of contaminants must potable water avoid?
Excessive levels of harmful contaminants and those that cause taints.
79
What is agricultural runoff?
Water that carries pesticides and fertilizer residues into lakes and rivers.
80
According to the European Drinking Water Directive, what are the maximum concentrations for nitrate and nitrite in potable water?
50 mg/L for nitrate and 5 mg/L for nitrite.
81
What is chlorophenol and how is it formed?
A flavor-active contaminant formed from the reaction of chlorine with phenolic compounds in water.
82
What are trihalomethanes (THMs) and why are they important?
Contaminants formed from chlorine reacting with organic material; suspected carcinogens.
83
What is the specified level for THMs in potable water?
Less than 100 μg/L.
84
What are taints in water?
Unpleasant flavours caused by contaminants.
85
What is microbiological contamination?
The presence of harmful microorganisms in water.
86
What is a common microbiological contaminant found in water?
E. coli (Escherichia coli).
87
What are some other well-known microbiological contaminants?
* Hepatitis A virus
* Cholera bacteria
* Cryptosporidium
* Giardia
88
How is the level of microbiological contamination in water measured?
In colony forming units
89
What does the European Drinking Water Directive specify about colony forming units in drinking water?
There should be zero colony forming units of Enterococci, Escherichia coli, and Coliform bacteria.
90
What is essential for a distillery's water supply?
It must be plentiful and can come from a variety of sources.
91
What characterizes hard water?
High in minerals or ions, mainly calcium and magnesium cations, along with bicarbonate, carbonate, sulphate, chloride, or nitrate anions.
92
What is soft water?
Water that is low in calcium and magnesium ions.
93
Define an ion.
An atom or group of atoms that has a net positive charge (cation) or a negative charge (anion).
94
What are salts?
Cations and anions when combined.
95
How is hard water related to salts?
Hard water is high in calcium and magnesium salts.
96
What determines if water is hard or soft?
The route that water has taken from precipitation to its use.
97
What is the first stage of the water cycle?
Water begins as pure water vapour in the clouds.
98
What happens to water as it falls from the clouds?
It absorbs dissolved gases, such as carbon dioxide, and gases from pollution.
99
What is the mineral composition of precipitation?
Relatively low in minerals.
100
What happens to surface water?
It flows into rivers or lakes or can trickle through soil to become ground water.
101
How long can ground water remain underground?
For many years, sometimes thousands.
102
What can surface water do to restart the water cycle?
Evaporate into the atmosphere to become water vapour.
103
What affects the hardness and mineral composition of water?
The absorption of different compounds, both organic and inorganic, throughout its journey.
104
What percentage of the earth's surface is water?
70%.
105
What percentage of the earth's water is saltwater in oceans?
97%.
106
What percentage of the earth's water is fresh water in ice caps?
2%.
107
What percentage of the earth's water is ground water?
0.6%.
108
What percentage of the earth's water is fresh surface water?
0.4%.
