WSET Chapter 2 Flashcards
What are the four stages of making alcohol?
selecting raw material
fermentation
distillation
post-distillation operations
Spirits can be made from anything that contain
carbohydrates
Alcoholic fermentation starts when
yeast is added to a sugary liquid
The yeast eats the sugar and creates
alcohols (notably ethanol)
congeners
CO2
Congeners are
flavors
The result of fermentation is an alcohol with what percentage
10%
Distillation starts when
the alcoholic liquid is heated and turns into vapors
A common level of concentration takes the alcoholic level from 10% to
75%
Distillation is also used to
select and isolate congeners
Raw materials provide a distiller with what two things?
carbohydrates that feed yeast during fermentation
provide distillers with a distinct set of flavors
Grapes and sugar cane provide yeast with
sugar to feed on
Grains and agave have stores of
complex carbohydrates that need to be converted into sugars before fermentation can begin
Fermentation starts when
the distiller adds yeast to the sugary liquid
The liquid produced by fermentation is mostly made up of
water and alcohols
When does fermentation end?
When all of the sugars are converted to alcohol
What are esters
congeners formed during fermentation that have a fruity smell
Why do distillers use certain types of yeast?
To make the final product consistent and contain the correct congeners
What is the aim of distillation?
To produce a product that can be put on sale
Ethanol boils at a ______ temperature than
water
On a pot still, what does the pot do?
Holds the liquid that is going to be distilled
The swan neck connects the
pot and still head
The lyne arm connects the
still head to the condenser
What does the condenser do?
converts vapor back into a liquid
What is the most common type of condenser?
shell and tube
In a shell and tube condenser, vapor enters through the top and comes in contact with
a coolant, typically cold water
Pot still distillation is a
batch process
In Pot still distillation a liquid has to be distilled
at least twice
What is the goal of the first pot still distillation?
To remove water from the alcoholic liquid
What is the liquid and ABV called after the first distillation?
low wines 25-30%
What is the aim of the second pot still distillation?
TO create a liquid the distiller can put on sale
Why is the heads and tales added to the next batch of low wines?
Because they contain a lot of ethanol and positive congeners
What is the hottest part of the column still?
the base
In a column still, where does distillation take place?
On each plate of the still
In a column still there is a constant rising of
ethanol and water flowing down
In a column still what ABV can the alcohol reach?
96% (not achievable by pot still)
In a column still the most volatile congeners
will reach the top of the still and be taken off as the heads
The least volatile congeners will reach their
highest level of concentration near the bottom of the still and be taken off as the tails
If the heart is drawn off near the middle of the column still what is its ABV
75%
What types of alcohols are drawn off near the middle of the column still
Armagnac
bourbon
rhum agricole
In the USA, a neutral spirit must be distilled to
95%
In the EU a neutral spirit must be distilled to
96%
What is a neutral spirit
when it rises near the top of a column still and has very few congeners remaining
What is the aim of post distillation choices?
color, aroma, sweetness and alcohol strength
What is the order of post distillation
maturation
adding other flavors
blending
finishing
How can oak affect the character of a spirit?
Add color and congeners
oxygen and time
concentration
remove harshness
What is the part of the barrel that evaporates
the angels share
In a barrel, flavor and color come from the
wood
In a barrel, harshness is removed by
the char of the barrrel
What concentrates the liquid in a barrel?
evaporation of water and alcohol
Inert vessels are made up of
stainless steel or glass
Spirits stored in inert vessels are said to be
uncaged
If kept in an inert vessel for a short amount of time,
the liquid doesn’t change much
After a number of months in an inert vessel,
spirits become smoother and more mouth filling
What is a demijohn
glass vessel cognac is poured into after oak aging
What is the purpose of a demijohn
stop further oxidation and concentration
What is the aim of blending?
consistency and complexity
Blending for consistency is especially important for
spirits aged in oak
What are some ways to finish a liquid?
Adding water
adding color
adding sugar
filtration
What is the legal minimum bottling strength?
40% USA
37.5% EU
How is color added?
caramel
what is caramel?
tasteless foodgrade coloring
What is chillfiltration
when a distiller chills the liquid, it becomes hazy and then filters it
