WSET Diploma_Vodka Flashcards
Vodka should be distilled to a minimum strength of what % abv in the EU and also Canada/USA?
EU= 96% abv
What is the minimum bottling strength in the USA/Canada?
40% abv
US regulations (1982) state that a vodka is…
a neutral spirit so distilled or so treated after distillation with charcoal or other materials as to e without distinctive character, aroma, taste or color.
Highest quality vodkas are made from….
Grain (wheat, barley, rye) or potato
Lower quality vodkas are made from…
Maize or molasses (makes an overly sweet vodka)
What are the qualities of a good cereal for CONVERSION?
High in starch and low in protein.
Explain the steps of conversion.
Ground cereal is mixed with with water and cooked under pressure to hydrolyse the starch. Some malted barley may be added during cooking to help liquefaction of after cooking for its enzyme conversion.
How long is fermentation and what is the resulting % abv?
40 hours (relatively quick)
What accounts for the variation in fermentations % abv.?
The difference in yield between base ingredients.
What are distillers looking to NOT produce during fermentation?
Congeners.
How can the distiller help reduce the risk of bacterial contamination during fermentation?
By using de-ionized water.
What are some options to purify production water?
De-ionize, demineralize and soften.
What type of stills are used for vodka production?
Mostly multiple column stills but some kettle stills are used (kettle one).
What is the one thing all vodka producers are trying to eliminate during distillation?
Conginers.
‘Purity’ can be thought of as the effective removal of what alcohols?
Methanol, Butanol, Propanol.
Where does vodkas character come from?
The sugars and oils that have been retained during distillation.
What is the character of a vodka with too many congeners?
the vodka is ‘fat’ and ‘heavy’.
What is the advantage of using grains as a base ingredient?
They give a high yield, giving more liters of alcohol per ton.
Is terroir important to a vodka?
No, the country of origin is less important than what the base ingredient and distillation methods are.
What is the typical base ingredient of Russian vodkas?
They tend to be wheat based and some rye at the higher end.
Name some Russian brands.
Stolichnaya, Cristall, Charodei, Altai, Nemiroff. (wheat)
What is the typical base ingredient of Polish vodkas?
Rye-based at the premium end and potatoes.
Where are Polish potatoes grown?
Along the Vistula river and the Baltic coast.
Name some Polish vodka producers.
Wyborowa, Belvedere, Potocki. (Rye)
What is the typical base ingredient of Swedish Vodkas?
Winter wheat
What is Sweden’s best known brand?
Absolut
What is the typical base ingredient of Finland’s vodkas?
Barley.
What is Finland’s best known brand?
Finlandia.
What are the characteristics of a WHEAT vodka?
Tend to have a slightly venous texture & sweetest midpalate of grain based vodkas. Dry finish With a hint of anise.
What are the characteristics of a RYE vodka?
Gives a soft, clean spirit, with a citrus nose & a palate that mixes sweetness and oiliness with a natural zesty/spicy finish.
What are the characteristics of a BARLEY vodka?
It’s low in oil, making a clean crisp vodka. Have potential to be lightest, though depends on distillation method.
What are the characteristics of a POTATO vodka?
They are lower-yielding than grain but produce lower levels of congeners. Can have high levels of methanol (like grapes). Must be run through demethyliser column. Full bodied and creamy.
What are the characteristics of CORN vodka?
Tend to be soft and delicate, almost etherial.
What are some ways to add character to a vodka post-distillation?
Add some lower-strength spirit to the final blend.
What do you filter vodka with and why?
Charcoal. It absorbs heavy and coarse chemicals and fusel oil.
Is filtration mandatory?
No.
What was used to filter before charcoal?
Freezing.
