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WSET Level 3 in Spirits > Week 1: Tasting, alcoholic fermentation and the principles of distillation > Flashcards

Week 1: Tasting, alcoholic fermentation and the principles of distillation Flashcards

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1
Q

What are the two key nutrients required by yeast?

A

Sugars and nitrogen.

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2
Q

What are the three direct outputs of the yeast’s metabolism of sugar?

A

Ethanol, carbon dioxide and heat.

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3
Q

List five key yeast outputs not derived from the metabolism of sugar?

A

Methanol, fusel alcohols, esters, fatty acids, sulfur compounds.

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4
Q

What are the two approaches to creating a sugary liquid and carrying out fermentation that distillers can take?

A

Sequential and parallel fermentation.

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5
Q

What are fatty acids?

A

Acids made by yeast in the fermentation process.

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6
Q

What are esters?

A

Compounds formed when fatty acids react with alcohols. They commonly have fruity aromas

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7
Q

What are cultured yeast?

A

Yeast strains that have been identified, isolated and multiplied

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8
Q

What are ambient/wild yeast?

A

Yeast in the air and on the surfaces of a distillery.

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9
Q

What is the name of the process undertaken by lactic acid bacteria during which malic acid is converted into lactic acid?

A

Malolactic conversion.

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10
Q

What are the 3 types of sugar?

A

Fructose Glucose Sucrose

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11
Q

What is sucrose made of?

A

Fructose + glucose

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12
Q

What are the 2 plant’s purposes for making sugar?

A

Using it as energy Building structure (with other nutrients)

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13
Q

Most common fruits to be grown for spirits?

A

Apple, pears, grapes

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14
Q

How are called the leftover skins and stalks from winemaking?

A

Pomace

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15
Q

What are the 3 spirits made from pure sugar cane?

A

Rhum agricole, Cachaca, Kokotu Soshu

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16
Q

What is “modification” in a grain?

A

Releasing the starch granules from the protein net

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17
Q

What is “gelatinization”?

A

Solubilization of the starch granules with the help of water/heat

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18
Q

How is called the break of the weak bond between glucose molecules?

A

Enzymatic Hydrolysis

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19
Q

What is Kilning?

A

Process by which the germinated grain is dried and heated

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20
Q

How do you call the milled malted barley?

A

Grist

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21
Q

What happens during malting?

A

Modification and enzyme release

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22
Q

What is mashing?

A

soaking grist in water (63°-64°) to allow gelatinization and enzymatic hydrolysis

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23
Q

How long does mashing take?

A

1 hour

24
Q

How do you call spraying (twice) the solids filtered out to extract last bits of starch/sugars?

A

Sparging

25
Q

What is a wort?

A

The sugary liquid ready to be fermented

26
Q

What do we call a “distillers malt”?

A

A malt pale in colour caused by the low temp at kilning: preserves starches and enzymes for a maximum potential alcohol produced

27
Q

What do we call a “specialty malts”?

A

Malt receiving more heat during malting creating darker colored grains leading to heavier flavors

28
Q

What country accepts Exogenous enzymes for its whiskey?

A

America

29
Q

What is a fructan?

A

A complex carbohydrates made predominantly with fructose, especially found in agave

30
Q

What are the 2 advantages yeasts have over other microbes?

A

They survive in acidic environments They produce alcohol that keeps other microbes away

31
Q

What is the temperature operational range of yeasts?

A

10°C - 30°C

32
Q

What is the time range for a full fermentation?

A

24h to 1 week

33
Q

What are the two main roles of bacterias

A

Malolactic conversion Flavour creation

34
Q

What is reflux?

A

Heat exchange between droplets and gas tends to concentrate ethanol in gas and water in droplets. This effect over time is called rectification

35
Q

What is an “Azeotrop mixture”?

A

A liquid that reached a point when its droplets and gas have the same water/alcohol composition (97.3% abv)

36
Q

What is the composition of Group 1 fraction?

A

Methanol and others compounds (Unpleasant, solventy, shooting and painful for the nose)

37
Q

What is the composition of Group 2 fraction?

A

Ethanol mainly plus other fractions

38
Q

What is the composition of Group 3 fraction?

A

Fusel alcohol (plastic, feet, cheese aromas)

39
Q

What is the composition of Group 4 fraction?

A

Liquid to heavy to boil and never leaves the still. Generally acidic.

40
Q

On a higher still, do we get more or less reflux?

A

More, leading to a softer spirits with less group 3

41
Q

Do we get more or less reflux with a hotter heat input?

A

Less

42
Q

What is the role of Dephlegmator/head condensers

A

To manage temperature at the top of the still. Allow lighter or heavier fractions to pass through

43
Q

What is the Maillard reaction?

A

Caramelization/burning reaction happening when a sugar reacts with an amino acid. These reactions can take place in a still creating new flavours.

44
Q

Would distilled wines on lees get more or less Maillard reaction?

A

More

45
Q

What is the main chemical property of copper

A

It neutralizes sulfur

46
Q

What are the main purpose of the first pot distillation?

A

Removing water Discarding group 4 fractions

47
Q

What are the two principal aims of distillation?

A

Concentration and selection

48
Q

What is the name of the mixture of gas and tiny liquid droplets that rises up from a boiling liquid?

A

Vapour

49
Q

What is the boiling point of pure ethanol at standard atmospheric pressure?

A

78.3°C (173°F)

50
Q

What is rectification?

A

The cumulative effect of reflux. In distillation this is used to refer to the increasing level of ethanol in the vapour. A spirit that is distilled to a higher abv than another one is said to be ‘more highly rectified’.

51
Q

How is the boiling point of Group 4 fractions compared to the boiling point of fractions in other groups?

A

The boiling point of these fractions is very high and they do not come over during distillation.

52
Q

What type of molecules have very pronounced, unpleasant aromas, even at relatively low levels of concentration, and cannot be easily separated from a spirit using cuts?

A

Sulfur-containing molecules.

53
Q

Name two materials are used in the construction of stills to manage the levels of sulfur-containing molecules?

A

Copper and clay.

54
Q

What is the boiling point of pure water at standard atmospheric pressure?

A

100°C (212°F).

55
Q

List 3 ways of managing reflux

A

Manage intensity of the boil
Use of plates
Use of dephlegmators

56
Q

What is the role of a sugar seed crystal?

A

To act as an anchor point for sucrose to crystallise

57
Q

What are the two aimes of cooking grains (other than barley)

A

Breaking the protein net and genalinisation

WSET Level 3 in Spirits (10 decks)

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