GCD SECTION 1 EXAMNATION QUESTIONS WITH ALL CORRECT SOLUTONS
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GCD SECTION 1
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GCD SECTION 1
GCD SECTION 1 EXAMNATION QUESTIONS WITH ALL CORRECT SOLUTONS
marc - Answer-the residue left after pressing the fermented juice from the grape residue and comprising the skins, seeds & stalks; aka grape pomace
mashing - Answer-the process of mixing grist (usually milled malt) with hot water in ...
GCD SECTION 1 EXAMNATION
QUESTIONS WITH ALL CORRECT
SOLUTONS
marc - Answer-the residue left after pressing the fermented juice from the grape residue
and comprising the skins, seeds & stalks; aka grape pomace
mashing - Answer-the process of mixing grist (usually milled malt) with hot water in
order to activate enzymes which convert starch to fermentable sugars
mash filtration - Answer-the process of removing soluble extract from residual raw
material
mash tun - Answer-vessel for extraction of fermentable sugar from cereal
maturation - Answer-storage of spirit in wood casks to allow removal of unwanted flavor
components and to develop and improved flavor by chemical reactions between flavor
components of the spirit and the wood of the cask
measurable cyanides - Answer-cyanides are the origin of ethyl carbamate so it's
important to measure their presence in raw materials and choose those of lowest
possible content
medium - Answer-Nutrient material on which to grow microbes in the laboratory
metabolite - Answer-any organic compound which is necessary for the functioning and
growth of a yeast cell
methanol (methyl alcohol) - Answer-toxic alcohol, of lower molecular weight than
ethanol, which is produced in small amount during fermentation of cereal or molasses
wort; more volatile; removed in the foreshots fraction; pectin partly break it down in
brandy production during fermentation
milling - Answer-precise grinding of cereal grains prior to the mashing process to allow
extraction of sugars and other yeast nutrients in the mash tun
misting test - Answer-test carried out on heads/foreshots of a spirit distillation
molasses - Answer-the syrup of high sugar content produced as a by-product of sugar
production from beet or cane; available as blackstrap or high-test molasses
, neutral spirit - Answer-spirit obtained from fermented wort of agricultural origin, distilled
to at least 96% alcohol by volume and with negligible content of flavor components
NMS - Answer-New Make Spirit; alcoholic solution that has immediately condensed
from a still; for some white spirits it's ready for consumption; most brown spirits require
maturation
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 which contains 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 of must/wort before the start of fermentation;
i.e. at the time of pitching the yeast
peat - Answer-a naturally occurring brown coal-like material consisting of decomposed
plant vegetation; originally used as a primary heating fuel in malt kilns but now burned
under controlled conditions to produce smoke for flavoring malt
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 vapor 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 Scotch whiskey industry for the residue in the wash still 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 batch distillation
potable sprit - Answer-distilled spirit, usually at least 37.5% alcohol by volume, which is
approved for human consumption
proof degrees - Answer-alternative to % alcohol by volume for measurement of
alcoholic strength of spirits; used mainly in USA, where 1 degree 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
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