Unit 4 - Lesson 2 - Cereals

Question 1

Are cereals cheap or expensive for distillers?

Answer 1

Expensive so must maximize

Question 2

Main cereal component used in spirits?

Answer 2

Grain’s endosperm

Question 3

What does the endosperm contain?

Answer 3

Starch as a carb

Question 4

Why use cereals?

Answer 4

1. Main source of starch (eg fermentable carbs)
2. Add flavor
3. For Barley - enzymes convert starch to carbs during mashing

Question 5

Whisky or Whiskey - any regulation?

Answer 5

No naming convention

American and Irish use Whiskey

Question 6

When was Scotch whisky regulated?

Answer 6

2009

Question 7

What defines Scotch whisky from 2009?

Answer 7

1. Distilled in Scotland, mash processed there
2. Water and malted barley
3. Conversion only by endogenous enzymes
4. Fermented at distillery with yeast
5. <94.8% aromas and taste from raw materials

Question 8

When was the Irish Whiskey Act?

Answer 8

1980

Question 9

What are Irish Whiskey Rules?

Answer 9

1. Distilled in Ireland or N Ireland
2. Cereals saccharified by the diastase
3. Fermented by yeast
4. <94.8% with flavors and aromas from raw materials

Question 10

Who regulates Canadian Whisky?

Answer 10

CRC

Consolidated Regulations of Canada

Question 11

What can Canadian whisky be?

Answer 11

Canadian Whisky
Canadian rye whisky
Rye Whisky

Question 12

What are the Canadian rules for whisky?

Answer 12

1. Potable (or mix of) alcoholic distilates from mash of cereal or grain
2. saccharified by the diastase of malt or enzymes
3. Fermented by yeast
4. Possess aroma, taste and character of Canadian Whisky
5. Be mashed, distilled and aged in Canada

Question 13

Who regulates American Whiskey?

Answer 13

US Code of Federal Regulation

Both Fed and States

Question 14

US Fed Code for

1. Rye Whiskey,
2. Rye Malt Whiskey
3. Malt Whiskey
4. Wheat Whiskey
5. Bourbon Whiskey
6. Corn Whiskey

Answer 14

1. Mash >51% Rye
2. Mash >51% Malted Rye
3. Mash > 51% malted barley
4. Mash > 51% wheat
5. Mash > 51% corn
6. Mash > 80% corn maize

Question 15

For American, Canada and Ireland what do the rules allow you to do that Scotland cannot

Answer 15

Use non-endogenous enzymes & use yeast and other micros

Question 16

What is restriction in Scotch Whisky?

Answer 16

ONLY use endogenous enzyme systems & ferment with yeast

Question 17

How much yeast 20t cereal & 1% wt/wt on dry basis

How much dried, compressed and cream yeast is required?

Answer 17

Mean 200 kg of dry yeast
Dried -= 95% form –> 200/95100 = 211kg
Compressed = 25% form –> 200/25100 = 800kg
Cream = 18% form –> 200/18*100 = 1,111kg
Ensures a 1% inclusion on a dry weight basis

Question 18

Does the final wort or sugar solution contain solids?

Answer 18

Maybe - it could have residual cereals eg husks and insoluble solids
If feed directly from fermenter into the still would have yeast as well

Question 19

What is a problem with residual solids in a fermenter?

Answer 19

Can cause pressure build up in wash below the solids layer

Question 20

If pressure builds in the fermenter due to solids build up what can happen?

Answer 20

1. Rapid release can cause spillage eg less efficient

2. if plant not clean, contamination

Question 21

What is the result if producers do not feed solids forward?

Answer 21

Only soluble and insoluble solids remain no heavy solids.

Could be very clear or cloudy wort

Question 22

What is vital after a fermentation feed into the still?

Answer 22

Removal of all solids to avoid contamination

Question 23

What are the 2 main inputs of the fermentation process?

Answer 23

1. Wort (sugar solution)

2. Suitable yeast with low bacteria content

Question 24

What are important parts of the wort?

Answer 24

1. Simple fermentable sugars
2. Amino acids
3. Proteins
4. Small and large dextrins
5. Minerals and other
   ALL FOR NUTRIENTS FOR HEALTY YEAST

Question 25

Optimal temperature for wort processing (starch to sugars)?

Answer 25

65°C through endogenous and commercial enzymes (non-endo)

Question 26

Difference between Distiller's wort and Brewer's wort?

Answer 26

1. Distillers not boiled = microbial contamination will happen 2. Limit-Dextrinase - residual enzyme action not stopped 3. Distillers do not recover yeast post ferment

Question 27

What is 2nd conversion in cereal based fermentations?

Answer 27

Only 80% of starch is initially converted to sugars Temp and pH help breakdown larger dextrins Active yeast consumes glucose then maltose then maltotriose until yeast and enzymes convert all carbs

Question 28

What maybe the fermentation time?

Answer 28

45 hours to 100 hours. Longest process in production

Question 29

What is the largest pieces of equipment at a distillery?

Answer 29

The fermenters - mostly since fermenting takes the most time

Question 30

What does the inside of a fermenter have to be?

Answer 30

Smooth to avoid solids buildup

Question 31

Why measure Original gravity?

Answer 31

indicator of the efficiency of the mashing process. Can use hydrometer, lab, or handhel desitometer

Question 32

Why measure final gravity?

Answer 32

Measures specific gravity at end of fermentation | Indicates performance

Question 33

Why measure ABV?

Answer 33

Calculate total produce with raw materials | Usually in a lab

Question 34

Why measure pH?

Answer 34

End of ferment cereal wash usually is 3.9 - 4.1 pH | Below 3.9 can indicate microbial contamination

Question 35

Why measure glucose, maltose, maltotroise?

Answer 35

Any residual sugars is an indicator of poor yeast production

Question 36

Why measure latic acid?

Answer 36

High levels indicate higher than normal microbial contamination