Karteikarten
Spirits Production
Karten in diesem Stapel (36)
- 1Common Factors Affecting Quality- Raw Material
- Processing of Raw Material
- Alcoholic Fermentation
- Post Distillation Operations - 2Ways carbohydrate is stored by raw materials- Starch
-Sugar
- Inulin - 3Alcoholic FermentationSugar + Yeast --> Acohol, Co2 + Congeners
- 4How can the influence of yeast on style be controlled by producer?Choice of yeast strains, commercial or isolated culture.
Wild ferment using natural yeasts.
Environmental Conditions effect yeast e,g amount of yeast nutrients so environmental conditions must be kept consistent to avoid variation. - 5Types of Alcohol found in SpiritsEthanol = Most abundant (up to 99%)
Methanol
Fusel Oils (propanol, butanol, amyl alcohol)
Measured ABV or Proof - 6How Distillation WorksSeparation of fractions in alcoholic liquid through boiling and condensing . Works because the boiling point of Ethanol is lower than water (78.3°C v 100°C) also concentrates other Fractions containing volatile congeners
- 7Types of congeners- From raw material, yeast or from chemical reactions
- Esters (fruity Aroma)
- Acids
- Aldehydes
- Sulphur Compounds - 8Why is copper important in distillation process?-Easy to shape when making stills and is a good conductor of heat
- Removes sulphur compounds from final spirit
- Copper always found in stills - 9RectificationProcess of progressive increase in level of alcohol due to reflux
- 10RefluxVapours and liquids mix as vapours condense and fall back down as liquid. Heat is shared between liquid and vapour causing less volatile fractions in vapour to condense.
- 11Rectification plates- Found in Column stills and some Pot Stills
- Increase interaction between the liquid and vapour increasing reflux. - 12Head CondenserEnclosed section at top of still cooled with cold water. Encourages condensation.
- 13What are the two principle types of condensersWorm tub and shell tube.
- 14How do condensers workHave a tube/tubes where spirit enters as vapour and leaves as a liquid and a coolant (typically water). Coolant has to be continuously refreshed
- 15How many rectification plates can there be in a column stillBetween 15 and 42
- 165 elements shared by all pot stills1. heat source
2. Pot
3. Head (where reflux happens)
4. Lyne arm/connecting tube
5.Condenser - 173 methods that could be used to heat a pot still1. Direct Heating -metal structures dragged across base to stop scorching
2. Steam - though coil in pot or by a jacket
3. Water (Bain marie) - 18The effects of temperature gradient in pot stillsIf large gradient there will be more reflux and less volatile congeners will be found in final spirit. Fast boil will have less gradient and more congeners.
- 19How will a tall head on a pot still make a difference to the final spirit style.?A tall head will allow a larger temperature gradient so more reflux and less congeners. Design of still can have defining influence on style.
- 20Effects of angle of linking tube in pot stillIf angled up reflux will continue
- 21How can the design of a pot still help reflux to be increased?-Rectification plates added
-Tall head
- linking tube angled up
- gentle heating method - 22What is the purpose of the 1st distillation in double pot still distillationTo separate all of volatile fractions from some of water and all non volatile parts. Generally distilled to relatively low strength
- 23Making a cut1st liquid (heads) to come off still is high in volatile fractions and can be tainted by residue in still head. Cut is made to heart when free of undesirable compounds.
- 24What is found in the tails that can gives a richer and weightier character at lower levels but if too high will be unpalatable. Why are these found at higher concentrations in the tail.Fusel oils. Temperature of alcoholic liquid in still rises in the process of distillation as alcohol becomes more dilute. Fusel oils and other less volatile fractions are distilled. (e.g peaty congeners have high boiling points)
- 25Ways of promoting reflux in column stills- Rectification plates
-Head condensers
- tube that preheats the alcohol before it enters still
- Spirit may be poured in to promote downflow - 262 Stages of continuous distillation1. Analyser/Stripper - volatile fractions separated from most of the water and some of the non volatile parts
2. Rectifier
Could be one enormous column with rectifier above analyser - 27Coffey StillPatented by Aeneas Coffey in1830
Double column still
Tube preheats liquid in rectifier
Heads Heart & tails removed @ same time
Temp gradient constant and rate of liquid constant - 28Techniques for further reduce flavour of spirit after column distillation (x2)1. Hydroselection - Removes Fusel Oils
HRC reduced to 20%abv w/ hot water making fusel oils more volatile
2. De-methalising - Removes Methanol.
Spirit is heated in reboiler and methanol is separated and removed from top of column. - 29Why is de-methalysing normally needed in vodka production?EU legally required maximum level of methanol is very low.
- 30Post distillation operations (x4)Maturation
Addition of Flavours
Blending
Finishing
(legal requirements and choice of producer) - 31Three ways that an oak barrel can flavour a spirit1. Subtract harsh flavours from young spirit
2. Adds Flavour - Vanillin, lactones(coconut), eugenol (spice)
3. Oxygen - 32Variables in oak barrels that will effect style of final spirit-Species of oak
-Amount of Toast/Char
- Barrel Age
- Previous Contents
- Fill Strength
- Warehouse Temperature/Humidity - 33Species of oak used in aging spirits-Quercus Alba -North America
- Quercus Robur and Quercus Sessiliflora from Europe - 34At what abv are spirits usually distilled to before entering barrel so as not to extract unpleasant flavours60-70%
- 35Blending-Needs experience
-After blending allowed to homogonise for a few months before finishing - 36Finishing-Dilution - pure water, may be done in stages
-Colouring - Caramel to make consistency
-Filtering - chill filtration, charcoal filtration...
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- Beschreibung
- WSET Diploma Wines and Spirits Karteikarten am Spirits Production, erstellt von Martha Cima am 18/10/2016.
- Erstellt von
- Martha Cima
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