WSET® Level 3 Spirits > Distillation > Flashcards

Distillation Flashcards

Distillation is an old and complex process that has been refined over the centuries in some places while remaining quite traditional in others. This deck covers the various aspects of distillation and still styles. (62 cards)

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1
Q

A vapor is composed of what?

A

Gas and droplets.

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2
Q

Distillers will do what in regards to reflux to make a spirit with pure aromas and a smooth texture?

A

Distillers will maximize reflux in order to reduce the amount of Group 3 fractions in their spirits.

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3
Q

How are sulfur compounds removed during distillation?

A

Using a copper still.

The copper acts to reduce sulphury aromas in the resultant spirit by reducing the levels of sulphur compounds such as dimethyl trisulphide.

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4
Q

How does a distiller extract the volatile fractions from solid-state distillation?

A

A distiller injects hot steam into the solid to vapourize the fractions.

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5
Q

How does a wider temperature difference—and therefore a greater amount of reflux—affect the abv of the vapor at the top of a still?

A

This vapor will have a higher abv, or be more highly rectified.

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6
Q

How does atmospheric pressure change the boiling point of a liquid?

A

If atmospheric pressure increases, the boiling point temperature increases.

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7
Q

How does steam heat the liquid in a pot still?

A
  • Steam is piped to the still and heats the surfaces in the still that is in contact with the liquid
  • A heat exchange takes place, keeping the liquid at a boil
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8
Q

How does the amount of heat influence reflux in a still?

A

Raising the heat will reduce the temperature difference and therefore the amount of reflux that takes place.

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9
Q

What group of fractions give a spirit its distinctive characteristics?

A

Group 2

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10
Q

Maillard reactions are used to create what?

A

Flavor

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11
Q

Spirits that have a wide range of aromas and a sharper or coarser texture come from what kind of stills?

A

Stills that create less reflux.

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12
Q

True / False:

A still needs to be made completely of copper to remove sulfur compounds.

A

False

A still only needs to have enough copper in it to remove the sulfur compounds.

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13
Q

True / False:

A gas produced by boiling a liquid will contain the same proportion of each substance as in the liquid being boiled.

A

False

The gas will always contain a greater proportion of the more volatile substance in the mixture.

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14
Q

What effects can the fractions with the lowest boiling point, Group 1 fractions, have on a spirit?

A
  • They can have a pronounced solvent aroma and can give a gritty texture to the palate of a spirit.
  • They can give some people an almost painful sensation in their nose.
  • Methanol is in this group.
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15
Q

What alcohol does Group 3 of an alcoholic liquid include?

A

Fusel alcohols

Propanol, butanol, and iso-amyl alcohols.

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16
Q

What amplifies the effect of reflux?

A

Temperature

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17
Q

What are some examples of spirits where distillers may still use clay stills?

A

Mezcal and Andong soju.

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18
Q

What are the two main options or ways for managing reflux in a still?

A
  1. A distiller can control the amount of interaction between gasses and liquids
  2. A distiller can control the temperature gradient within the still
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19
Q

What are the four elements common to all pot still design?

A
  1. A heat source
  2. A pot into which the liquid can be distilled
  3. A condenser
  4. Structures that link the pot to the condenser
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20
Q

What are the two common aims of distillation?

A

Concentration and selection.

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21
Q

What are the two things that rise up from a boiling liquid?

A

Gas and droplets.

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22
Q

What are two reasons some distillers have not switched over to steam heat?

A
  1. There are legal requirements that some distillers must adhere to
  2. Distillers are unable to create the style of spirit they want using steam
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23
Q

What are two ways to effect reflux with still design?

A

Still height and angle of the lyne arm.

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24
Q

What are Maillard reactions?

A

Maillard reactions are a complex sequence of reactions that start when a sugar reacts with an amino acid.

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25
What can be significantly impacted **by the amount of reflux** that takes place?
A spirit's **style** and **quality**.
26
What can sulfurs, in small amounts, add to a spirit?
**Complexity**
27
What characteristics can fractions from Group 3 give a spirit?
* **Cheesy, plastic aromas** * **Coarse, rough texture**
28
What do many sulfur compounds have in common?
They have pronounced aromas that are usually considered **unpleasant**.
29
What two ways can a distiller use in order to **select different fractions** of an alcoholic liquid?
**Boiling** and **condensation.**
30
What does **distillation** involve?
**Distillation** involves taking an alcoholic medium, separating it into different parts or fractions, and then reassembling them in different proportions to make a clear, colorless, dry liquid.
31
What fraction group do water and any other fraction **that does not leave** the still, belong to?
**Group 4**
32
What happens if the temperature of the dephlegmator is **run cold**?
**Only the most volatile fractions** will pass through into the main condenser.
33
What is a **dephlegmator** and how is it used?
A **dephlegmator** is a small condenser used to control the temperature at the top of the still.
34
What is meant by the term '**surface active**'?
**Surface active** refers to the irregularities in a clay still's surface at the atomic level that allow for reactions with the fractions in the vapors.
35
What is one solution to prevent **scorching** any solids in a still?
Using mechanical scrapers.
36
What is **rectification**?
Rectification is the **cumulative effect of reflux**. ## Footnote *During distillation, the composition of a vapor gradually changes, with the gas portion rising up and leaving the top of the still to be collected as a new spirit.*
37
What is **reflux**?
The **interaction** and **composition** of gases and droplets that are constantly changing.
38
What is said to be **standard** no matter how many fractions a liquid is made up of?
1. If a fraction is present in the boiling liquid, it will be present in the vapor 2. The fractions can be arranged from least volatile to most volatile
39
What is the **azeotrope**?
The azeotrope is the **mixture** in which the droplets and gas parts of the vapor will have the **same composition**, no matter how much more reflux takes place.
40
What is the boiling point **dependant on** in a mixed liquid?
The boiling point is dependent on the **boiling point of each liquid** involved and their **proportions** in the mixture.
41
What is the challenge when using wood or coal to directly heat a still?
Controlling the heat accurately and maintaining a completely even heat across the base of the pot.
42
What is the **first key feature** of a plate?
It is designed to make sure **reflux takes place**.
43
What is the most commonly used method for **heating** a still?
**Steam**
44
What is the most important fraction in **Group 2** of an alcoholic liquid?
**Ethanol**
45
What is the original method used to heat pot stills?
**Direct heat**
46
What is the **second key feature** of a plate in a still?
Less volatile fractions are sent **down the still**. | (In the downcomer for a typical column still)
47
What is the **simplest way to determine** how much reflux takes place within a still?
**Still design**
48
What is **vapor** made of?
Vapor is made up of **gas** and **tiny droplets of liquid**.
49
What is **esterification**?
* The creation of esters is when a **fatty acid reacts with an alcohol** * These can form in a still
50
What is **sour mashing**?
**Sour mashing** is recycling the acidic residue in a still and is commonly used in the production of American whiskey.
51
What makes a liquid **more volatile** when boiling?
A liquid is more volatile when it has a **lower boiling point**.
52
What spirit **legally requires** direct heat?
**Cognac**
53
What type of still is **best** for controlling the amount of reflux?
**Column still**
54
What will a liquid made up of **one fraction** produce if distilled?
A liquid made up of just one fraction produces a **vapor made up of one fraction**.
55
**When** are sulfur compounds produced?
Sulfur compounds are produced in **small quantities by yeast during fermentation**.
56
When **boiled**, what fraction will be most highly concentrated in the **vapor first**?
The fraction with the **lowest boiling point**.
57
Why are **Group 4 fractions** labeled as **non-volatile**?
Their boiling point is **very high** and the temperature in the still does not get close to these levels.
58
Why are special stills needed when changing the pressure within a still?
The pressure difference between the inside and outside of the still would be enough to crush a normal still.
59
Why might a distiller want to use a special still in regards to pressure?
1. Aroma compounds can be damaged by higher temperatures 2. The lower temperature can reduce the amount of Maillard reactions that might take place in a still
60
Why would a distiller use the liquid left in the **bottom of the still**?
Because it contains **fatty acids**, and it can be used to **raise the acidity** of the liquid used in future fermentations.
61
What are the **names** and the **abv** of a double retort still?
1. **Low Wines retort** - fill = 35% abv, and is comprised of Heads and Low Wines 2. **High Wines retort** - fill = 75% abv, and is compromised of High Wines
62
For **Batch Distillation**, when is the **recycling** of Heads and Tails typically done?
After the **second** distillation.
WSET® Level 3 Spirits
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