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WSETII > WSET Chapter 2 > Flashcards

WSET Chapter 2 Flashcards

1
Q

What are the four stages of making alcohol?

A

selecting raw material
fermentation
distillation
post-distillation operations

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2
Q

Spirits can be made from anything that contain

A

carbohydrates

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3
Q

Alcoholic fermentation starts when

A

yeast is added to a sugary liquid

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4
Q

The yeast eats the sugar and creates

A

alcohols (notably ethanol)
congeners
CO2

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5
Q

Congeners are

A

flavors

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6
Q

The result of fermentation is an alcohol with what percentage

A

10%

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7
Q

Distillation starts when

A

the alcoholic liquid is heated and turns into vapors

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8
Q

A common level of concentration takes the alcoholic level from 10% to

A

75%

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9
Q

Distillation is also used to

A

select and isolate congeners

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10
Q

Raw materials provide a distiller with what two things?

A

carbohydrates that feed yeast during fermentation

provide distillers with a distinct set of flavors

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11
Q

Grapes and sugar cane provide yeast with

A

sugar to feed on

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12
Q

Grains and agave have stores of

A

complex carbohydrates that need to be converted into sugars before fermentation can begin

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13
Q

Fermentation starts when

A

the distiller adds yeast to the sugary liquid

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14
Q

The liquid produced by fermentation is mostly made up of

A

water and alcohols

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15
Q

When does fermentation end?

A

When all of the sugars are converted to alcohol

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16
Q

What are esters

A

congeners formed during fermentation that have a fruity smell

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17
Q

Why do distillers use certain types of yeast?

A

To make the final product consistent and contain the correct congeners

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18
Q

What is the aim of distillation?

A

To produce a product that can be put on sale

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19
Q

Ethanol boils at a ______ temperature than

A

water

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20
Q

On a pot still, what does the pot do?

A

Holds the liquid that is going to be distilled

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21
Q

The swan neck connects the

A

pot and still head

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22
Q

The lyne arm connects the

A

still head to the condenser

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23
Q

What does the condenser do?

A

converts vapor back into a liquid

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24
Q

What is the most common type of condenser?

A

shell and tube

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25
Q

In a shell and tube condenser, vapor enters through the top and comes in contact with

A

a coolant, typically cold water

26
Q

Pot still distillation is a

A

batch process

27
Q

In Pot still distillation a liquid has to be distilled

A

at least twice

28
Q

What is the goal of the first pot still distillation?

A

To remove water from the alcoholic liquid

29
Q

What is the liquid and ABV called after the first distillation?

A

low wines 25-30%

30
Q

What is the aim of the second pot still distillation?

A

TO create a liquid the distiller can put on sale

31
Q

Why is the heads and tales added to the next batch of low wines?

A

Because they contain a lot of ethanol and positive congeners

32
Q

What is the hottest part of the column still?

A

the base

33
Q

In a column still, where does distillation take place?

A

On each plate of the still

34
Q

In a column still there is a constant rising of

A

ethanol and water flowing down

35
Q

In a column still what ABV can the alcohol reach?

A

96% (not achievable by pot still)

36
Q

In a column still the most volatile congeners

A

will reach the top of the still and be taken off as the heads

37
Q

The least volatile congeners will reach their

A

highest level of concentration near the bottom of the still and be taken off as the tails

38
Q

If the heart is drawn off near the middle of the column still what is its ABV

A

75%

39
Q

What types of alcohols are drawn off near the middle of the column still

A

Armagnac
bourbon
rhum agricole

40
Q

In the USA, a neutral spirit must be distilled to

A

95%

41
Q

In the EU a neutral spirit must be distilled to

A

96%

42
Q

What is a neutral spirit

A

when it rises near the top of a column still and has very few congeners remaining

43
Q

What is the aim of post distillation choices?

A

color, aroma, sweetness and alcohol strength

44
Q

What is the order of post distillation

A

maturation
adding other flavors
blending
finishing

45
Q

How can oak affect the character of a spirit?

A

Add color and congeners
oxygen and time
concentration
remove harshness

46
Q

What is the part of the barrel that evaporates

A

the angels share

47
Q

In a barrel, flavor and color come from the

A

wood

48
Q

In a barrel, harshness is removed by

A

the char of the barrrel

49
Q

What concentrates the liquid in a barrel?

A

evaporation of water and alcohol

50
Q

Inert vessels are made up of

A

stainless steel or glass

51
Q

Spirits stored in inert vessels are said to be

A

uncaged

52
Q

If kept in an inert vessel for a short amount of time,

A

the liquid doesn’t change much

53
Q

After a number of months in an inert vessel,

A

spirits become smoother and more mouth filling

54
Q

What is a demijohn

A

glass vessel cognac is poured into after oak aging

55
Q

What is the purpose of a demijohn

A

stop further oxidation and concentration

56
Q

What is the aim of blending?

A

consistency and complexity

57
Q

Blending for consistency is especially important for

A

spirits aged in oak

58
Q

What are some ways to finish a liquid?

A

Adding water
adding color
adding sugar
filtration

59
Q

What is the legal minimum bottling strength?

A

40% USA

37.5% EU

60
Q

How is color added?

A

caramel

61
Q

what is caramel?

A

tasteless foodgrade coloring

62
Q

What is chillfiltration

A

when a distiller chills the liquid, it becomes hazy and then filters it

WSETII (5 decks)

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