Whisky

Question 1

Malting

Answer 1

•Malting is a process of steeping, germinating джорминайтинг and drying grain to convert into malt. Соложение — это процесс замачивания, проращивания и сушки зерна для превращения его в солод.

Question 2

Mashing

Answer 2

Mashing is a process in which malted grain is grounded and mixed in water. Then heating the mixture to convert starch into sugar. This mixture is called ‘Wort

Question 3

Fermentation

Answer 3

During fermentation, yeast (Saccharomyces cerevisiae) converts the fermentable sugar in the wort into alcohol to produce a beer-like liquid called ‘Wash’.

Question 4

Distillation

Answer 4

In distillation process wash is heated to create a vapor-вейпор and then condensed -конденсд back into a liquid again.
В процессе дистилляции брага нагревается до образования пара, а затем снова конденсируется в жидкость.

• Large kettle is heated and where alcohol evaporates at 70-78° C .
• Vapors are then separated off into another container through swan neck of still where it is cooled off through running cold water.
• Whisky distillation is ideally done by pot still and column still method.

Question 5

Maturation

Answer 5

After distillation whisky is stored in wooden cask that creates flavors and aromas to shape its later taste. In addition, whisky gets its color from the wood.

Question 6

Steeping-Замачивание-Стипин

Answer 6

Steeping:Стипин
grain is steeped for a period of 2 days to begin sprouting process.

Question 7

Germination (green malt):-Прорастание (зеленый солод):

Answer 7

Grains are then transferred into germination chamber to sprout at 15°C

Затем зерна переносят в камеру для проращивания для прорастания при температуре 15°C.

Question 8

Kilning-Килнин

Answer 8

Kilning:
Kiln the sprouted malt by slowly raising temperature to 85°C to halt the growth of sprouts.

Обжиг:
Обожгите проросший солод, медленно повышая температуру до 85°C, чтобы остановить рост ростков.