IBD GCD KEY TERMS QUESTIONS WITH COMPLETE SOLUTIONS
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IBD GCD KEY TERMS
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IBD GCD KEY TERMS
IBD GCD KEY TERMS QUESTIONS WITH COMPLETE SOLUTIONS
Mitochondrion - Answer-Organelle (c.v.) which is responsible for generating
Molasses - Answer-Normally understood to mean the syrup of high sugar content produced as a by-product of sugar production from beet or cane, although similar products...
IBD GCD KEY TERMS
QUESTIONS WITH COMPLETE
SOLUTIONS
Mitochondrion - Answer-Organelle (c.v.) which is responsible for generating
Molasses - Answer-Normally understood to mean the syrup of high sugar content
produced as a by-product of sugar production from beet or cane, although similar
products are available from other sources. Available to distilleries as either "blackstrap"
molasses (dark colour, 40 - 50% solids) and "high-test molasses" (pale yellow colour,
approximately 80% solids, mainly sugar).
Molecular Weight - Answer-Measure of the size of the molecules of a chemical
compound.
Must - Answer-Juice expressed from grapes for fermentation to wine.
Natural Fermentation - Answer-Fermentation of grape or molasses worts (q.v.) by
yeasts and other micro-organisms naturally present in
these raw materials.
Neutral Spirits - Answer-Spirit obtained from fermented wort of agricultural origin,
distilled to at least 96% alcohol by volume and with negligible content of flavour
components.
NMS - Answer-New Make Spirit. Alcoholic solution that has immediately condensed
from a still. For some "white" spirits it is ready for consumption. Most "brown" spirits,
maturation is required.
Nitrogen - Answer-One of the main elements in protein and amino acids. Nitrogen
content is a simple way of measuring the amount of protein in cereals.
Nucleus - Answer-Organelle (c.v.) which contains a yeast cell's genetic material and
which governs reproduction.
Organelle - Answer-Small body, suspended in the cytoplasm of a yeast cell, responsible
for carrying out specific functions.
Original Gravity - Answer-Specific gravity (q.v.) of must/wort before the start of
fermentation, i.e. at the time of pitching (q.v.) with yeast.
,Oxygen - Answer-The gas present in air or dissolved in water which is essential for
most living organisms.
pH - Answer-The measure of acidity or alkalinity. pH 7.0 is neutral; values between 0
and 6.9 are acid; 7.1 to 14 represents increasing alkalinity.
Parameter - Answer-The limits of any measurement made to specify a raw material,
process or quality of product.
Peat - Answer-A naturally occurring brown coal-like material consisting of decomposed
plant vegetation.
Pitching (inoculation) - Answer-Addition of yeast culture to grape must or
cereal/molasses wort to carry out the fermentation.
Pitching Yeast - Answer-The yeast culture (or mixture of yeast cultures) for the
fermentation.
Plate - Answer-A perforated tray placed horizontally within a distillation column. Plates
improve the contact between the rising vapour and descending liquid in a column still.
Plate Heat Exchanger - Answer-Equipment for cooling or heating up liquids passing
through it.
Pot Ale - Answer-Term used in the Scotch whisky industry for the residue in the wash
still (q.v.) at the end of distillation.
Pot Still - Answer-Vessel, of copper construction, normally used in pairs (or in two
successive operations) for concentration of alcohol content by distillation.
Potable Spirit - Answer-Distilled spirit, usually at least 37.5% alcohol by volume, which
is approved for human consumption.
Proof Degree - Answer-Alternative to % alcohol by volume for measurement of alcoholic
strength of spirits. Used mainly in U.S.A., where 1o proof = 0.5% abv.
Propagation - Answer-Term used for the cultivation of yeast for fermentation (although
most distilleries buy in yeast ready to use).
Protein - Answer-Complex polymer of amino acids which, when broken down, provides
essential nutrient to yeast.
Proteolysis - Answer-The biological process whereby enzymes break down protein to
amino acids and peptides.
, Raw Materials - Answer-The material of agricultural origin from which fermentable
extracts are made.
Reboiler - Answer-Heat exchanger, heated by steam, at the base of a column still to
regenerate steam from the non-volatile fraction. In distillery practice, can only be used
for
streams without solid content, e.g. in vodka distillation columns, or in a fusel-oil still
(q.v.).
Rectification - Answer-The separation in the components of the vapour mixture in a
continuous still.
Rectifier Column - Answer-The second of the two columns of a continuous still system
in which the individual vapourised components of the beer/wash are separated.
Condensed ethanol is drawn off from the "spirit plate", the sieve plate (q.v.) near the top
of the still with spirit of optimum quality.
Reduction - Answer-Dilution of spirit with water. Continuously distilled spirit is too strong
for maturation and reduction to 63 - 70% alcohol by volume is necessary. Finally, at
packaging, that is reduced to sales strength, often (but not always) either 40 or 43%.
The quality of the reduction water is important, to prevent development of haze or other
faults during storage.
Reflux - Answer-Condensed distillate returning to a lower level of the still system (i.e. in
batch distillation, to the pot; in continuous distillation, to the next lower sieve plate, q.v.).
Reflux Ratio - Answer-Ratio of amount of distillate refluxed to volume of distillate
collected.
Rejuvenation - Answer-Treatment of the inner surface of casks to restore maturation
activity. The commonest treatment consists of scraping off about 3 mm of the exhausted
surface and charring the freshly exposed wood by a gas flame.
Rummager - Answer-Scraping device to remove charring from internal heating surfaces
of directly fired stills.
Rye - Answer-A cereal which can be used in a mash for whisky. particularly in North
America.
Saccharification - Answer-Enzymic breakdown, either by malt or by microbial enzymes,
of the complex structure of cereal starch to simple fermentable sugars.
Saccharometer - Answer-Alternative name for hydrometer to determine the strength of a
sugary liquid.
Saccharomyces cerevisiae - Answer-The scientific name for the specific type of
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