This document provides an overview of Diageo plc, the world's largest producer of spirits, and details their production process for Scotch whisky. It discusses (1) the key raw materials of barley, water, and yeast, (2) the multi-step conversion process of malting, mashing, fermentation, distillation, and maturation, and (3) focuses specifically on the production of Johnnie Walker, Diageo's top-selling Scotch whisky brand.
This document discusses waste management techniques for cereal crop residues. It begins by introducing the major cereal crops - wheat, rice, maize, barley, oats and rye. It then discusses crop residues as a source of plant nutrients and various on-farm and off-farm management techniques for crop residues, including straw mulching, composting, biogas production, pelletization, pyrolysis, bioethanol and paper/cardboard production. Specific techniques and their advantages and disadvantages are described for the management of residues from different cereal crops. The document concludes by presenting potential uses of cereal wastes and references cited.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Concentrated milks such as evaporated milk and sweetened condensed milk are produced through processes like evaporation and membrane processing to remove water. This reduces weight and volume for easier transport and storage while extending shelf life. Concentrated milks are used to supplement fresh milk supply and in food manufacturing. Technological steps include milk standardization, heating, addition of sugar for condensed milk, concentration, cooling, and canning. Microbial defects include blown cans from gas production and thickening or curdling from bacterial growth. Non-microbial defects involve lactose crystallization or Maillard browning from excessive heating. Proper processing and storage are needed to prevent defects in concentrated milks.
Gundruk is a fermented vegetable product traditionally made in Nepal. It is produced by shredding green leaves like mustard, turnip, radish or cauliflower and packing them tightly in an earthenware pot. Warm water is added to cover the leaves and the pot is kept in a warm place. After 5-7 days of fermentation, the leaves take on a mild acidic taste and brownish-black color as lactic acid bacteria convert the sugars in the leaves. The dried fermented leaves can be stored and used throughout the year, providing important minerals during seasons when fresh vegetables are scarce.
•Jam is one of the worldwide used food, it has a part in every culture, and its flavours can represent their tradition.
•Studies show that First-ever evidence of jam being used as a portion of food from the 1st century Ad. The flavours seem different based on the raw materials used but the process of making it is almost similar.
•Food research lab helps you to know the production of mixed fruit jam for the food product development industries and food development companies.
To Continue Reading : https://bit.ly/3moVfyw
Website: https://bit.ly/30CoWUC
E-mail us : info@foodresearchlab.com
Mushrooms are processed in several ways to preserve and prepare them for consumption. They are often cleaned, trimmed, and sliced before being cooked, canned, dried, or frozen. Proper processing helps retain mushrooms' texture and nutrients while extending their shelf life for later use.
Tofu is a protein-rich food made by coagulating soy milk and pressing the curds into soft white blocks. It comes in various forms depending on the amount of water pressed out - silken/soft tofu contains the most moisture while extra firm tofu contains the least. Tofu can also be processed through methods like fermentation, drying, frying or freezing to increase shelf life or create different textures. Processed forms include pickled tofu, dried tofu, fried tofu and frozen thousand layer tofu. Tofu is versatile and can be prepared in both savory and sweet dishes.
This document discusses milk and milk products. It provides information on the composition of milk, including that milk is 87% water and contains proteins, fats, carbohydrates, vitamins, and minerals. It also discusses the types of microorganisms commonly found in milk, such as various bacteria, and microorganisms of concern for food safety. Additionally, the document outlines several factors that influence microbial growth in milk and describes various processes involved in milk processing, including clarification, homogenization, pasteurization, fortification, bleaching, and dehydration.
This document discusses waste management techniques for cereal crop residues. It begins by introducing the major cereal crops - wheat, rice, maize, barley, oats and rye. It then discusses crop residues as a source of plant nutrients and various on-farm and off-farm management techniques for crop residues, including straw mulching, composting, biogas production, pelletization, pyrolysis, bioethanol and paper/cardboard production. Specific techniques and their advantages and disadvantages are described for the management of residues from different cereal crops. The document concludes by presenting potential uses of cereal wastes and references cited.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Concentrated milks such as evaporated milk and sweetened condensed milk are produced through processes like evaporation and membrane processing to remove water. This reduces weight and volume for easier transport and storage while extending shelf life. Concentrated milks are used to supplement fresh milk supply and in food manufacturing. Technological steps include milk standardization, heating, addition of sugar for condensed milk, concentration, cooling, and canning. Microbial defects include blown cans from gas production and thickening or curdling from bacterial growth. Non-microbial defects involve lactose crystallization or Maillard browning from excessive heating. Proper processing and storage are needed to prevent defects in concentrated milks.
Gundruk is a fermented vegetable product traditionally made in Nepal. It is produced by shredding green leaves like mustard, turnip, radish or cauliflower and packing them tightly in an earthenware pot. Warm water is added to cover the leaves and the pot is kept in a warm place. After 5-7 days of fermentation, the leaves take on a mild acidic taste and brownish-black color as lactic acid bacteria convert the sugars in the leaves. The dried fermented leaves can be stored and used throughout the year, providing important minerals during seasons when fresh vegetables are scarce.
•Jam is one of the worldwide used food, it has a part in every culture, and its flavours can represent their tradition.
•Studies show that First-ever evidence of jam being used as a portion of food from the 1st century Ad. The flavours seem different based on the raw materials used but the process of making it is almost similar.
•Food research lab helps you to know the production of mixed fruit jam for the food product development industries and food development companies.
To Continue Reading : https://bit.ly/3moVfyw
Website: https://bit.ly/30CoWUC
E-mail us : info@foodresearchlab.com
Mushrooms are processed in several ways to preserve and prepare them for consumption. They are often cleaned, trimmed, and sliced before being cooked, canned, dried, or frozen. Proper processing helps retain mushrooms' texture and nutrients while extending their shelf life for later use.
Tofu is a protein-rich food made by coagulating soy milk and pressing the curds into soft white blocks. It comes in various forms depending on the amount of water pressed out - silken/soft tofu contains the most moisture while extra firm tofu contains the least. Tofu can also be processed through methods like fermentation, drying, frying or freezing to increase shelf life or create different textures. Processed forms include pickled tofu, dried tofu, fried tofu and frozen thousand layer tofu. Tofu is versatile and can be prepared in both savory and sweet dishes.
This document discusses milk and milk products. It provides information on the composition of milk, including that milk is 87% water and contains proteins, fats, carbohydrates, vitamins, and minerals. It also discusses the types of microorganisms commonly found in milk, such as various bacteria, and microorganisms of concern for food safety. Additionally, the document outlines several factors that influence microbial growth in milk and describes various processes involved in milk processing, including clarification, homogenization, pasteurization, fortification, bleaching, and dehydration.
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.
This document provides information on the process of cheesemaking. It discusses the key ingredients used, which include milk, starter cultures, coagulants like rennet, and salt. The manufacturing process is outlined in five steps: milk treatment, acidification, coagulation, cutting and pressing the curd, and ripening. Different types of cheeses are classified based on their moisture levels, fat content, and whether they are cured or uncured. A variety of microorganisms play important roles in the ripening process and determining characteristics of different cheeses.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
The document lists various pieces of equipment used during the bread making process including a siever, proving cabinet, bread tins, dough mixer, dough scrapper, pastry brush, weighing scale, dough dividers, ovens, marble table, cooling rack, and dough sheeter.
Preparation and preservation of milk productsRESHMASOMAN3
This document provides information on the preparation and preservation of milk products, focusing on cheese. It discusses the manufacturing processes for several types of cheeses including cheddar, Swiss, brick, and blue cheeses. The document outlines the key steps in manufacturing each cheese type, including milk preparation, culturing, coagulation, cutting, cooking, pressing, salting, and ripening. It also discusses the roles of starter cultures, coagulants, and surface molds in different cheese making processes.
Pickling is a food preservation method where food is preserved in brine or vinegar to prevent spoilage. It began 4000 years ago using native Indian cucumbers. The term "pickle" comes from the Dutch word for brine. There are different types of pickles including brined dill pickles, fresh pack, relishes, and fruit pickles. Key ingredients in pickling include salt, vinegar, sugar, and spices which help preserve foods and add flavor. Proper selection, washing, measuring of ingredients, and use of appropriate equipment are tips for successful pickling.
This document provides an overview of proximate analysis to determine macronutrients like carbohydrates, proteins, fats, and moisture content. It discusses the classification, isolation, and various quantitative analysis methods for each macronutrient. Proximate or Weende analysis partitions food compounds into moisture, ash, crude protein, crude lipid, crude fiber, and nitrogen-free extract. Common techniques described include Kjeldahl method for protein, Soxhlet extraction for fat, gravimetric methods for carbohydrates, and determining ash content.
This document discusses the history and processes of food processing. It begins by defining food processing as the transformation of raw food ingredients into marketable products through physical or chemical means. Some key benefits of food processing mentioned are extending the edible timeframe through preservation, creating more variety, and increasing convenience. The origins of food processing date back to ancient Egypt and Babylon, while modern methods were developed in Germany. A variety of traditional and modern food processing techniques are then outlined, including refrigerating, freezing, drying, smoking, pasteurization, fermentation, salting, curing, irradiation, canning, pickling, and more.
This document discusses the production of vinegar through fermentation. It begins with definitions of vinegar and discusses its history. The major types of vinegar and the microorganisms involved in acetic acid fermentation, Acetobacter, are outlined. The document then describes the industrial production process which involves ethanol fermentation followed by acetic acid fermentation through oxygenation. Key factors like temperature, oxygen supply, and storage methods that influence fermentation are summarized.
This document provides information about tempeh, a fermented soy food product. It defines tempeh as cooked soybeans bound together by the mycelium of Rhizopus mold during a fermentation process. The document outlines the nutritional value of tempeh, noting that it is a complete protein containing all essential amino acids. It also describes the role of Rhizopus oligosporus mold in the fermentation of tempeh and binding the soybeans into a compact cake. The document provides details on the production process and preservation of tempeh.
How Kefir, also known as 'Dairy Champagne' produced? What distinguishes it from curd or yoghurt? What marks its significance in the European countries? Answer all your queries from this presentation.
meet fermentation. Power point presentationSreeTheertha1
Fermentation is the chemical transformation of organic substances into simple compounds by the action of enzymes, complex organic catalysts which are produced by microorganisms such as molds, yeast and bacteria. This method is used to create a desirable change in food and beverages, whether it's increasing flavour, preserving food stuffs, providing health benefits or more..
Meat fermentation is a complex biological phenomenon accelerated by the desirable action of certain microorganisms. Example of common type of fermented meet is sausage......
The microorganisms of important in fermentation and maturation of fermented meet are gram positive and rod shaped belonging to the genera Lactobacillus, micrococcus and Staphylococcus...
The desirable microorganisms added to the meet dough is called as starter cultures.. They can be single cultures or mix of certain microorganisms....
All Lactic Acid Bacteria produces Lactic acid from hexose sugar and lowering the pH
They are generally mesophilic but can grow at temperature as low as 5 degree Celsius..
There are actually only a few general steps involved in fermented sausage manufacturing
First the ingredients are selected, weighed, mixed and stuffed into casings
Starch can be extracted from various plants like maize, wheat, potatoes, and cassava. The extraction process involves cleaning, steeping, grinding, separation of gluten, refining, and drying. Starch has many useful properties such as thickening, water binding, and adhesion. It can be modified through various methods like slurry processing, extrusion, or semi-dry processing. Modified starch has applications in textiles, cosmetics, construction, and biodegradable plastics. Setting up a 100 ton maize starch factory requires an investment of around 200 million Indian rupees.
The production of instant tea involves several key steps. Raw materials like processed tea leaves and fermented dhools are extracted using hot water in batch or continuous extractors. The extracted liquid is then decanted to remove insoluble particles before the aromatic compounds are stripped from the extract. The liquid is further concentrated typically to 20-40% solids through evaporation under reduced pressure. The concentrated extract is blended with reserved aromas and then dried, most commonly using spray drying, to produce the final instant tea powder.
This document discusses high fructose corn syrup (HFCS) and maltose syrup. It describes the process for making HFCS, which involves processing corn starch with enzymes like amylases and glucose isomerase to convert glucose into fructose. An alternative method uses inulinase enzymes on inulin to produce 95% fructose yield. Maltose syrup is made through a process of mixing starch with water and enzymes like amylases, then filtering, concentrating, and crystallizing to produce a syrup high in maltose. Both HFCS and maltose syrup are used as sweeteners in food production.
Vinegar is produced through a two-step fermentation process. First, sugars are fermented into ethanol through alcoholic fermentation. Then, acetic acid bacteria converts the ethanol into acetic acid, the main component of vinegar. There are three main methods for this second fermentation step - the open vat method, trickling generator process, and submerged fermentation. The open vat method is best for producing high quality vinegar but takes the longest, while submerged fermentation is fastest and most scalable for industrial production. After fermentation is complete, vinegar undergoes post-processing like filtration and pasteurization before use.
Beer is made by brewing and fermenting malted barley and other grains like wheat or rice with hops. The main ingredients are barley, hops, yeast, and water. Barley is malted through germination and heating. It is then mashed with water to extract fermentable sugars. Hops add flavor and bitterness and act as a natural preservative. Yeast converts the sugars into alcohol through fermentation. The beer is then clarified, carbonated, and bottled.
This document defines different types of whisky and explains their production processes. It discusses malt whisky, grain whisky, blended whisky, and straight whisky. It also outlines the distinctive characteristics of Scotch whisky, Irish whiskey, Kentucky whiskey (bourbon), Tennessee whiskey, and Canadian whisky. The key steps in making whisky are malting, fermentation, distillation using either pot or patent stills, aging in oak barrels, and sometimes blending before bottling.
Whiskey is made by fermenting and distilling grain, typically barley. The spelling of whiskey differs by region, with Scottish distillers using "whisky" and Irish using "whiskey". Whiskey originated in Ireland and Scotland between the 10th-15th centuries. Production involves malting, fermentation, and double distillation, with aging in oak casks for 3-15 years. The key differences between Scotch and Irish whiskey are the grains used and distillation process.
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.
This document provides information on the process of cheesemaking. It discusses the key ingredients used, which include milk, starter cultures, coagulants like rennet, and salt. The manufacturing process is outlined in five steps: milk treatment, acidification, coagulation, cutting and pressing the curd, and ripening. Different types of cheeses are classified based on their moisture levels, fat content, and whether they are cured or uncured. A variety of microorganisms play important roles in the ripening process and determining characteristics of different cheeses.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
The document lists various pieces of equipment used during the bread making process including a siever, proving cabinet, bread tins, dough mixer, dough scrapper, pastry brush, weighing scale, dough dividers, ovens, marble table, cooling rack, and dough sheeter.
Preparation and preservation of milk productsRESHMASOMAN3
This document provides information on the preparation and preservation of milk products, focusing on cheese. It discusses the manufacturing processes for several types of cheeses including cheddar, Swiss, brick, and blue cheeses. The document outlines the key steps in manufacturing each cheese type, including milk preparation, culturing, coagulation, cutting, cooking, pressing, salting, and ripening. It also discusses the roles of starter cultures, coagulants, and surface molds in different cheese making processes.
Pickling is a food preservation method where food is preserved in brine or vinegar to prevent spoilage. It began 4000 years ago using native Indian cucumbers. The term "pickle" comes from the Dutch word for brine. There are different types of pickles including brined dill pickles, fresh pack, relishes, and fruit pickles. Key ingredients in pickling include salt, vinegar, sugar, and spices which help preserve foods and add flavor. Proper selection, washing, measuring of ingredients, and use of appropriate equipment are tips for successful pickling.
This document provides an overview of proximate analysis to determine macronutrients like carbohydrates, proteins, fats, and moisture content. It discusses the classification, isolation, and various quantitative analysis methods for each macronutrient. Proximate or Weende analysis partitions food compounds into moisture, ash, crude protein, crude lipid, crude fiber, and nitrogen-free extract. Common techniques described include Kjeldahl method for protein, Soxhlet extraction for fat, gravimetric methods for carbohydrates, and determining ash content.
This document discusses the history and processes of food processing. It begins by defining food processing as the transformation of raw food ingredients into marketable products through physical or chemical means. Some key benefits of food processing mentioned are extending the edible timeframe through preservation, creating more variety, and increasing convenience. The origins of food processing date back to ancient Egypt and Babylon, while modern methods were developed in Germany. A variety of traditional and modern food processing techniques are then outlined, including refrigerating, freezing, drying, smoking, pasteurization, fermentation, salting, curing, irradiation, canning, pickling, and more.
This document discusses the production of vinegar through fermentation. It begins with definitions of vinegar and discusses its history. The major types of vinegar and the microorganisms involved in acetic acid fermentation, Acetobacter, are outlined. The document then describes the industrial production process which involves ethanol fermentation followed by acetic acid fermentation through oxygenation. Key factors like temperature, oxygen supply, and storage methods that influence fermentation are summarized.
This document provides information about tempeh, a fermented soy food product. It defines tempeh as cooked soybeans bound together by the mycelium of Rhizopus mold during a fermentation process. The document outlines the nutritional value of tempeh, noting that it is a complete protein containing all essential amino acids. It also describes the role of Rhizopus oligosporus mold in the fermentation of tempeh and binding the soybeans into a compact cake. The document provides details on the production process and preservation of tempeh.
How Kefir, also known as 'Dairy Champagne' produced? What distinguishes it from curd or yoghurt? What marks its significance in the European countries? Answer all your queries from this presentation.
meet fermentation. Power point presentationSreeTheertha1
Fermentation is the chemical transformation of organic substances into simple compounds by the action of enzymes, complex organic catalysts which are produced by microorganisms such as molds, yeast and bacteria. This method is used to create a desirable change in food and beverages, whether it's increasing flavour, preserving food stuffs, providing health benefits or more..
Meat fermentation is a complex biological phenomenon accelerated by the desirable action of certain microorganisms. Example of common type of fermented meet is sausage......
The microorganisms of important in fermentation and maturation of fermented meet are gram positive and rod shaped belonging to the genera Lactobacillus, micrococcus and Staphylococcus...
The desirable microorganisms added to the meet dough is called as starter cultures.. They can be single cultures or mix of certain microorganisms....
All Lactic Acid Bacteria produces Lactic acid from hexose sugar and lowering the pH
They are generally mesophilic but can grow at temperature as low as 5 degree Celsius..
There are actually only a few general steps involved in fermented sausage manufacturing
First the ingredients are selected, weighed, mixed and stuffed into casings
Starch can be extracted from various plants like maize, wheat, potatoes, and cassava. The extraction process involves cleaning, steeping, grinding, separation of gluten, refining, and drying. Starch has many useful properties such as thickening, water binding, and adhesion. It can be modified through various methods like slurry processing, extrusion, or semi-dry processing. Modified starch has applications in textiles, cosmetics, construction, and biodegradable plastics. Setting up a 100 ton maize starch factory requires an investment of around 200 million Indian rupees.
The production of instant tea involves several key steps. Raw materials like processed tea leaves and fermented dhools are extracted using hot water in batch or continuous extractors. The extracted liquid is then decanted to remove insoluble particles before the aromatic compounds are stripped from the extract. The liquid is further concentrated typically to 20-40% solids through evaporation under reduced pressure. The concentrated extract is blended with reserved aromas and then dried, most commonly using spray drying, to produce the final instant tea powder.
This document discusses high fructose corn syrup (HFCS) and maltose syrup. It describes the process for making HFCS, which involves processing corn starch with enzymes like amylases and glucose isomerase to convert glucose into fructose. An alternative method uses inulinase enzymes on inulin to produce 95% fructose yield. Maltose syrup is made through a process of mixing starch with water and enzymes like amylases, then filtering, concentrating, and crystallizing to produce a syrup high in maltose. Both HFCS and maltose syrup are used as sweeteners in food production.
Vinegar is produced through a two-step fermentation process. First, sugars are fermented into ethanol through alcoholic fermentation. Then, acetic acid bacteria converts the ethanol into acetic acid, the main component of vinegar. There are three main methods for this second fermentation step - the open vat method, trickling generator process, and submerged fermentation. The open vat method is best for producing high quality vinegar but takes the longest, while submerged fermentation is fastest and most scalable for industrial production. After fermentation is complete, vinegar undergoes post-processing like filtration and pasteurization before use.
Beer is made by brewing and fermenting malted barley and other grains like wheat or rice with hops. The main ingredients are barley, hops, yeast, and water. Barley is malted through germination and heating. It is then mashed with water to extract fermentable sugars. Hops add flavor and bitterness and act as a natural preservative. Yeast converts the sugars into alcohol through fermentation. The beer is then clarified, carbonated, and bottled.
This document defines different types of whisky and explains their production processes. It discusses malt whisky, grain whisky, blended whisky, and straight whisky. It also outlines the distinctive characteristics of Scotch whisky, Irish whiskey, Kentucky whiskey (bourbon), Tennessee whiskey, and Canadian whisky. The key steps in making whisky are malting, fermentation, distillation using either pot or patent stills, aging in oak barrels, and sometimes blending before bottling.
Whiskey is made by fermenting and distilling grain, typically barley. The spelling of whiskey differs by region, with Scottish distillers using "whisky" and Irish using "whiskey". Whiskey originated in Ireland and Scotland between the 10th-15th centuries. Production involves malting, fermentation, and double distillation, with aging in oak casks for 3-15 years. The key differences between Scotch and Irish whiskey are the grains used and distillation process.
Whiskey is an alcoholic beverage distilled from fermented grain mash that is aged in wooden casks. The grains used include barley, corn, rye, and wheat. The whiskey making process involves malting, mashing, fermentation, distillation, and maturation. There are several types of whiskey defined by their country of origin, including Scotch whiskey from Scotland, Irish whiskey from Ireland, American whiskey such as bourbon from the United States, Canadian whiskey, and Indian whiskey. Whiskey is served in different ways depending on whether it is served straight, on the rocks, or mixed with other ingredients.
With this presentation, I try to give an introduction to the world of whisk(e)y for those who love one of the best spirits in the world. Is important to understand the differences among all types of whiskey or whisky and its characteristics. I provide as well a taste map to differentiate whisky brands depending on their flavours or tastes.
Er zijn 276 luxe decanters op de markt gekomen wereldwijd met daarin een 40 jarige Famous Grouse. Een zogenaamde super premium blended malt. Dit betekent dat er louter malt-whisky's gebruikt zijn in de blend.
Levering op bestelling en zolang de voorraad strekt.
Analysis of Phenols in Whisky by HPLC with FL DetectionPerkinElmer, Inc.
The document discusses the analysis of phenolic compounds in whisky using HPLC with fluorescence detection. Ten phenolic compounds were separated within 10 minutes using a C18 column and acetonitrile/water mobile phase. Calibration curves for the standards showed good linearity with R2 > 0.999. Three whisky samples were analyzed and showed differences in their phenolic profiles. The method demonstrated effective separation and quantitation of most phenolic compounds in whisky.
(1) An experiment was conducted to examine the impact of micro-gravity on the extraction of flavor compounds from oak into Scotch whisky. Ardbeg distillate and oak shavings were sent to the International Space Station for over 2 years of maturation.
(2) Analysis found that while major flavor compounds were unaffected, micro-gravity inhibited the extraction of certain wood compounds. Specifically, lignin derivatives were lower while tannin compounds were higher in the space-aged sample.
(3) Unexpectedly, sensory analysis revealed dramatic flavor differences between the space-aged and control samples, with the space-aged sample exhibiting unusual smoked and perfumed notes not typical of Ardbeg. This suggests micro-
This document outlines the production process for whisky/whiskey from various regions including Scotland, Ireland, Canada, the US, Japan and others. It describes the key steps as: 1) malting barley, rye, wheat or corn, 2) mashing to convert starch to sugars, 3) fermentation, 4) double distillation to extract spirits, 5) aging whisky/whiskey in barrels for a minimum of 3 years, and 6) possible finishing, blending or bottling as single malt. Irish whiskey is uniquely triple distilled compared to Scottish whisky which is double distilled and American bourbon which is single distilled.
- Scotch whisky production and stock have generally been increasing over the past 20-30 years, with around 1.8 billion bottles produced annually.
- Export accounts for around 93% of Scotch consumption as UK domestic consumption has declined, but export growth has offset this. The US and France are the two largest importers.
- In the US, Scotch sales volumes have remained flat but price increases have driven market growth over the past decade, fueled by consumers trading up to more premium and single malt whiskies.
The document discusses different types of whisky/whiskey including Scotch whisky, Irish whiskey, Canadian whiskey, American whiskey, bourbon, rye, Tennessee whiskey, and corn whiskey. It provides details on the whisky making process and defines key styles such as single malt, blended, and vatted malt whiskies. The origins and definitions of different whiskey varieties are outlined.
Whiskey, also spelled whisky, is a distilled alcoholic beverage made from fermented grain mash. The major whiskey producing regions are Scotland, Ireland, Kentucky, and Tennessee. The whiskey making process involves malting barley or other grains, fermenting the mash into a "wash," distilling the wash, and aging the distilled spirit in wooden casks. The type of cask and number of years of aging determines the characteristics of the whiskey. Glasses like the old fashioned glass, rocks glass, and snifter are used to best enjoy the different styles of whiskey.
After the success and controversy caused by last years seminar we want to bring it back bigger and better with a breakdown of where flavor comes from and why age is just a number, it doesn't tell you anything about the quality of the contents of your bottle of whisky.
It’s an age-old question: when it comes to spirits, does older mean better? This seminar will challenge even the most seasoned palates to answer that question tasting some of the rarest and unique whiskies from Diageo’s warehouses in Scotland many of these whiskies have never been tasted by anyone outside of Diageo before.
The Diageo Whisky team, including those behind of some of the most iconic single malts from Talisker and Lagavulin, will be joined again by World-renowned author Dave Broom to lead a blind tasting of whiskies with vastly varying ages from Diageo’s stocks including liquid that has never been offered to the public before.
Attendees will hear how single malts and blends have evolved since the beginning of the 20th Century through to the modern day by changes in production, through to the corks used. They will also learn how multiple flavors from different types of casks make up what we know as a single malt, as they taste the whiskies.
The panel will ask participants for their opinions of each, before the grand revealing of the names and, more importantly, their ages. Attendees will discover what their favorite whisky was, followed by an opportunity to ask questions about each.
Will the older whiskies live up to the hype? There were some real revelations last year and this year will be no exception.
The document discusses the history and production of various types of whiskey from around the world. It describes how Scotch whiskey is made from malted barley and aged in oak barrels, and defines other whiskey styles like Irish, Canadian, American, Welsh, Japanese, and Indian whiskey. It also provides tips for drinking whiskey, such as using the proper glass and not adding ice or other drinks, as well as discusses the effects of whiskey consumption which can vary based on amount, age, weight, and any other substances combined.
Whiskey is a distilled alcoholic beverage made from fermented grain mash that is aged in wooden casks. The grains used include barley, corn, rye, and wheat. The production process involves malting, mashing, fermentation, distillation, and maturation. There are several types of whiskey including Scotch, Irish, American, Canadian, and Indian whiskey, which differ based on ingredients, production process, and place of origin. Whiskey is commonly served neat, on the rocks, or with mixers.
This document discusses the process of beer production. It begins with the malting of barley which involves steeping, germination, and kilning. The malt is then milled and mixed with water in the mashing process where enzymes convert starches to fermentable sugars. The wort is boiled, filtered, and cooled before yeast is added to begin fermentation. After fermentation, the beer is filtered and bottled. Byproducts of the process include trub and carbon dioxide. Quality control occurs throughout the process.
PRODUCTION TECHNOLOGY OF WHISKEY: Distilled Beverages
All potable alcoholic liquors obtained by the process of distillation,(such as whiskey, brandy, rum and gin) but excludes fermented and malt liquors, such as wine and beer.
All alcoholic drinks are fermented, but distilled beverages go through additional processing to purify the product.
Distilled beverages are basically the same in the begining. Plant material with sugars gets fermented by yeast. Then the distillation begins.
Whiskey is generally defined as a group of alcoholic beverages that are distilled from fermented grain mash. The grain mash is subjected to aging in wooden tubs known as casks usually made of oak barrels before bottling.
Whiskey is normally made by distillation of a fermented aqueous infusion of malted barley and other cereals like rye, wheat and maize. Whiskey is a strictly regulated spirit worldwide with many classes and types are the fermentation of grains, distillation and aging in wooden barrels.
Whiskey is classified as a spirit made from cereal starch, the manufacture of which involves hydrolytic breakdown of the starch into fermentable sugars, followed by fermentation, distillation and maturation.
The whiskey fermentation is carried out with a known strain of S.cerevisiae. This yeast is available in dry and wet form from commercial producers of yeast.
HISTORY OF WHISKEY: The term whiskey is derived from the Gaelic word for Water and is called uisge- beatha in Scotland that means “water of life”.
The exact origin of whiskey is not known, but the method of whiskey production was known to the people of Scotland, Irish, Coruish and Welsh since 800 BC.
The Arabic chemists developed the method of distillation and made the first real distilled beverage known as alembic. The distillation was practiced by achemists in Europe and this art of distillation became known to many 13 and 14 centuries.
The first written record of whiskey comes from 1405 BC in Ireland , where it was distilled by the monks.
Raw Materials: Barley
Yeast
Water
Peat
Cask
MALTING Steeping
Germination
Kilning
Cooking and Cooling
Milling
Mashing
Fermentation
Distillation
Continuous column system
Batch or pot still system
Maturation
Blending
Bottling
Various types of whiskey : Depending on the variation in grain, production conditions and locations, a number of types or brands of whiskies exists in the alcoholic beverage market.
Smoky scotch whiskey
Malt whiskey
Grain whiskey
Irish whiskey
Rye whiskey
Corn whiskey
Bourbon whiskey
Canadian whiskey
Light whiskey
Blended whiskey
Barley classification, malting and processingpriteesutar
Barley is an ancient crop belonging to the grass family. It is classified based on its spikelet structure and can be two-rowed or six-rowed. Barley grain is mainly composed of carbohydrates and proteins. The processing of barley involves milling, germination, and kilning to produce malt. Malting allows enzymes to modify the grain's structure and composition. The malting process consists of steeping, germination under controlled conditions, and kilning to halt germination while developing color and flavors. Biochemical changes during malting include enzyme synthesis and mobilization that degrade cell walls and modify the endosperm.
The document discusses the milling process of corn. It begins with an overview of corn composition and uses. It then describes the two main milling processes - dry milling and wet milling. Dry milling produces less refined starches for foods and animal feed. Wet milling is more complex but extracts the highest value from corn through separation of the germ, fiber, gluten, and starch. The key steps of each process and uses of byproducts like corn oil, gluten meal, and steep liquor are outlined.
This document provides information on the production of cheese. It begins with the etymology of the word "cheese" and then lists some of the oldest cheeses. The rest of the document details the cheese making process, including introducing starter cultures and rennet to milk to cause coagulation. It describes techniques like salting, pressing, and aging the curd. Various types of cheeses are mentioned. Additives that can be used in cheese making like calcium chloride are also outlined.
This document provides a history and overview of bread making. It discusses how the earliest breads were made without leaven over 5000 years ago in Switzerland. The discovery of leaven was accidental when leftover dough from the previous day was added to new dough. The first bakers guild was formed in 14 AD in Rome. Different types of leavening were used over time, including barm (a mixture of malt and hops) and compressed yeast, which was developed in the early 20th century. The document also examines the key ingredients in bread making - flour, water, yeast, and salt - and their roles and effects on the bread making process.
The processing and uses of barley malt extract, by David CarrollKathleen Domanic
First published in FST magazine’s July 2017 issue, pages 20 - 21.See www.safst.co.za.
Bluebird Foods is the sales and distribution agent to Cereal & Malt (www.cerealandmalt.com). Except for barley malt extract, we also supply barley flour, malt flour, oat flour, oat meal and rice flour.
Yeast is a microorganism that has been used for thousands of years to leaven bread and ferment alcoholic beverages, though its role was not understood until scientific research revealed it under a microscope. There are several types of yeast used in different applications like baking, brewing, winemaking and nutrition. Baker's yeast comes in compressed, active dry and quick-rise forms and is used to make bread and other baked goods rise through fermentation, while nutritional and brewer's yeast are inactive forms sold for their protein and vitamin content.
Starch manufacturing from Corn and Industrial ApplicationAbdul Raouf
Corn starch is produced through either a dry milling or wet milling process. The wet milling process is more complex but extracts more products. It involves soaking corn kernels, separating the germ to extract oil, grinding to separate starch from fiber and gluten, and refining the starch through centrifugation and washing. Final starch can be dried or modified. Corn starch has many industrial uses including in food products, paper, and as a base for high fructose corn syrup. Byproducts like steep liquor and corn gluten are also valuable feed ingredients.
The document provides an overview of the malting and brewing processes. It discusses the steps of malting barley, including steeping, germination, and kilning. In brewing, the milled malt is mashed to extract sugars, then the wort is boiled for sterilization and extraction of bitterness and flavors from hops. Various enzymes degrade starch into fermentable sugars during these processes. The beer is then fermented with yeast to produce the final alcoholic beverage.
This document provides information on the process of beer production, including definitions, history, raw materials used, steps such as malting, mashing, fermentation and filtration. It describes the key components of beer like barley, hops, water and yeast. It also discusses the differences between top-fermenting and bottom-fermenting beers, and notes that dietetic beers contain low carbohydrates and protein.
Process of peanut butter production and some facts about peanut butter.
Sources:https://www.kitchenproject.com/history/PBJ/peanutbutter.htm
https://peanutbutterlovers.com/about/how-its-made/
http://www.madehow.com/Volume-1/Peanut-Butter.html
Icons from FLATICON
https://www.flaticon.com/
1. The document discusses various alcoholic beverages including beer, whiskey, sake, rice wine, fruit wines, and brandy.
2. It provides details on the production processes for each beverage, including ingredients, fermentation, and aging steps.
3. Key microorganisms involved in the fermentation of these beverages include Saccharomyces cerevisiae and Aspergillus oryzae yeasts.
Modern cheese making involves several key steps: 1) Milk intake and standardization including pasteurization; 2) Adding starter culture and rennet to coagulate the milk; 3) Cutting the coagulated curds and heating/stirring to separate the whey; 4) Curd transformation where the curds are piled and flipped to expel more whey; 5) Pressing to give the cheese its shape and complete curd formation; 6) Optional curing for aged cheeses to develop flavor and texture. The processes aim to safely transform raw milk into cheeses with varied flavors and textures through bacterial culture and enzyme additions, heating, draining, pressing, and sometimes curing.
This document provides an overview of the beer making process in 3 sentences or less:
The document discusses the key ingredients in beer including malted barley, hops, yeast and water, and explains the brewing process from malting the barley to fermentation and lagering. It also covers different beer styles, storage, drafting, and issues like reducing alcohol content.
This document provides a detailed overview of cheese, including:
1. The origins and basic process of cheesemaking by separating curds from whey through coagulation of milk proteins.
2. The wide variety of cheeses that exist based on factors like milk type, manufacturing methods, aging processes, and more.
3. A classification of cheeses according to criteria like country of origin, moisture content, use of bacteria or molds in ripening, and methods of production.
This document discusses sugarcane and sugar production. It begins with an introduction to sugarcane, describing that it is a grass cultivated in over 90 countries, with Brazil being the largest producer. It then covers the sources of sugar from sugarcane and sugar beets, the composition of sugarcane stalks, and factors that affect sugarcane quality. The document concludes with an overview of the sugar production process from sugarcane, including extraction, clarification, evaporation, crystallization, separation and drying to produce white crystalline sugar, as well as byproducts like bagasse and molasses.
We can customize a complete hops pellet production solution - from hops drying to hops pellets packing, either you are a craft brewer or commercial brewery, you can find suitable hops pellet mill.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
How to Manage Your Lost Opportunities in Odoo 17 CRM
Scotch whisky Manufacturing Process
1.
2. TABLE OF CONTENTS
CHAPTERS
1. Introduction
2. Conversion Process
3. Production
4. Random Fluctuations
5. Refrences
3. INTRODUCTION
Diageo plc is a British multinational alcoholic beverages company It was founded in 1886 and is based in
London, the United Kingdom. It is the world's largest producer of spirits and a major producer of beer
and wine.
Diageo plc engages in producing, distilling, brewing, bottling, packaging, and distributing spirits, beer,
wine, and ready to drink beverages in North America, Europe, Africa, Latin America, the Caribbean, and
the Asia Pacific.
It offers a range of brands, including Johnnie Walker Scotch whisky, Crown Royal Canadian whisky, JeB
Scotch whisky, Buchanan's Scotch whisky, Windsor Premier Scotch whisky, Bushmills Irish whiskey,
Smirnoff vodka, Ketel One vodka, Cîroc vodka, Captain Morgan rum and rum based products, Baileys
Irish Cream liqueur, Jose Cuervo tequila, Tanqueray gin, and Guinness stout. The company also offers
other spirits brands that comprise Gordon’s gin and vodka, Old Parr Scotch whisky, Bell’s Scotch whisky,
The Classic Malts Scotch whiskies, Seagram’s 7 Crown whiskey, Yeni Raki, and Bundaberg rum. In
addition, it offers other beer brands, which include Malta Guinness non-alcoholic malt, Harp lager,
Tusker lager, Senator lager, and Red Stripe lager; wine brands comprising Blossom Hill, Sterling
Vineyards, and Beaulieu Vineyard; and ready to drink brands, which comprise Smirnoff Ice, Smirnoff
cocktails, Bundaberg ready to drink, and Jose Cuervo cocktails.
4. Johnnie Walker is a brand of Scotch Whisky owned by Diageo and originated in Kilmarnock,
Ayrshire, Scotland.
It is the most widely distributed brand of blended Scotch whisky in the world, sold in almost
every country with yearly sales of over 130 million bottles.
5. INPUT
Land + Labor + Capital + Management
(Barley + Water + Yeast)
CONVERSION PROCESS
OUTPUT
Whisky
6. Production of Scotch Whisky
PRODUCTION
The raw materials required for the production of Malt Whisky are barley, water and yeast. The
production process can be broken down into five stages
1. Malting
2. Mashing
3. Fermentation
4. Distillation
5. Maturation
1.MALTING
First the barley is MALTED, that is the barley is germinated to convert the starches in each grain into a
simple sugar. Distillers look for plump, ripe barley with plenty of starch and not too much nitrogen.
Barley is a food cereal similar to wheat and oats. It has always been the primary raw material for
conversion to malt. The preference for barley over other cereals is undoubtedly the fact that the corn or
seed is covered with a straw-like husk that is not removed by threshing and protects the grain during the
process stages in malting. The husk subsequently serves as a filter in the mashing operations.
The origin of the barley is not important. Although Scottish barley is considered to be the most suitable,
due to the soil and climatic conditions, there is not enough to satisfy the industry demand. Barley is
imported from England and other countries. Originally the barley was grown locally and malted at the
distillery, as evidenced by the familiar pagoda-shaped roofs of the malt kilns visible at some whisky
distilleries. Today only a handful of distilleries have their own maltings; these include Highland Park,
Glenfiddich, Bowmore, Laphroaig and Springbank. Specialist maltsters can provide distillers with more
consistent malt made to their detailed specifications.
A grain of barley consists of two main parts, the Embryo and the Endosperm. The embryo is the
important part of the corn, all the organs which will develop into a future plant being present there in a
modified form. The Endosperm is the chief food storage organ of the seed from which the Embryo
draws its food supplies in the early stages of germination. Also present in the corn, both in the Embryo
and the Endosperm (to a limited extent) are substances known as proteins. Also secreted in the barley
are Enzymes, which develop during germination and, in association with other Enzymes formed in the
process, degrade the starch hydrolytically to provide simple fermentable sugars.
The object of malting is, therefore, to develop Enzymes and in particular Diastase of Malt and to modify
or make friable the starch contained in the grain. This is carried out in three stages, steeping,
7. germinating and kilning or drying. These processes must be affected in such a manner as to provide
maximum fermentable matter (Malt Extract), adequate Diastatic Power and ensure minimum malting
loss due to respiration etc.
STEEPING
The steeping cycle in the steep tanks is variable according to the quality of the barley and is, of course,
dependent on the time taken for the moisture content of the barley to rise to the desired level.
Generally a 60-hour cycle is adequate. During this period the water will have been changed at least
three times, air rests, the number and lengths of periods having been first determined, will have taken
place and regular periods of aeration of the steep water will also have been carried out.
GERMINATION
Until recent years, floor malting was operated in the conversion of barley to malt. The disadvantage of
this system is the difficulty of removing or counteracting the influence exerted on the malting process by
atmospheric conditions. A large amount of space is necessary and the cost of employing the essential
skilled workers is high.
Today floor malting is practically non-existent and the germination process is usually carried out in
pneumatic maltings either Box Maltings or Drum Maltings.Box Maltings are generally more common and
the essential feature is that temperature controlled air, saturated with moisture to a humidity of 100%,
is passed through the bed of germinating grain contained in a concrete box and via perforations in the
box floor. This system provides ideal conditions for the germination of the barley to proceed irrespective
of the atmospheric conditions. The germination period is reduced in comparison with floor malting,
production increased and a considerable economy affected in labor.
Turners are provided in the germinating box to ensure that all the grain contained therein is kept free,
leveled and receive similar treatment in the passage of air throughout the bed. Having sprouted, the
barley is now termed "green malt" and is ready for drying.
KILNING OR DRYING
Germination having been completed the grain or "green malt" as it is now termed is transferred by
screw and elevator to the Malt Kiln for drying. In Kilning, perfect control as far as is possible, should be
established over the temperature of drying and economy in the use of Fuel. The Kiln is a tower shaped
structure with a furnace provided at the base. The hot air chamber is located above the furnace.It
distributes the heat from the furnace evenly under the wedge wire floor on to which the grain has been
spread. The wedge wire floor is so constructed as to allow an easy passage for the hot air to pass
through the grain. The upward draught of hot air may be natural but is often assisted by a powered fan.
The furnace is a simple grate in which coke or anthracite and peat is burned. The drying of the grain
performs the following functions.
It stops germination and modification and fixes the Enzymes.
It reduces the Diastatic Power of the grain which was at its maximum in "green malt".
8. It physically changes and forms the malt into a condition suitable for milling or grinding at a
subsequent stage.
It imparts a flavor to the malt as a result of the use of peat in the furnace.
Peat is formed from decomposed vegetable matter and the peat "reek" or smoke given off from
combustion is imparted to the Malt. In the early drying stages whilst the grain is in a soft moist condition
the peat "reek" permeates into the corns. In the latter drying stages the outer skin of the seeds will also
be flavored.
Finally, on termination of the Kilning the Malt is removed to be stored in Bins for five to six weeks. This
period of time is necessary to allow the heat to be dissipated naturally. The use of hot Malt is not
conducive to the satisfactory function of one of the later functions, i.e., Fermentation.
In preparation for the next stage, Mashing, the malted barley must first be ground and this is carried out
on a four-roller mill. Magnets are installed in the Mill to prevent pieces of metal passing through and
making contact with the revolving rolls. Such an occurrence could cause a spark within the mill and
create a fire and/or explosion.
The quality and consistency of the ground malt or Grist is all important if maximum extraction of
fermentable matter is to be obtained in the Mashing operation. An ideal Grist should have as many of
the husks as is possible, unbroken in appearance, although they should have been split open to release
the starch. Unbroken husks provide a more buoyant Mash and give better filtration in the Mash-Tun by
allowing the liquor to percolate through. Husks that have been crushed into numerous small pieces are
liable, due to liquid pressure, to pack and thus impair drainage in and from the Mash-Tun.
In so far as the starch is concerned it is the aim of the Millman to break it down into minute gritty
particles without creating flour. Some flour is unavoidable but this should be kept to a minimum. Fine
grits allow the water to mix readily but flour resists mixing. If too much flour has been produced it
creates bad filtration and often "soggy" or "sticking" mashes giving bad drainage. A visual examination
of the grist provides an experienced operator with a good idea of the quality.
To obtain maximum efficiency, however, it is essential to know the exact quality of the grind. For this
purpose a hand screening box which, when shaken, can separate a sample into three portions is used.
Ideal Grist should have the following components.
1. Coarse Materials and Husks 14% by weight
2. Fine Grits 78% by weight
3. Flour 8% by weight
Barley seeds and consequently Malt corns vary in size and it is therefore necessary to close or open the
Mill Rolls to ensure that a Grist of the quality described is obtained. This entails regular sampling and
checking by the Millman in order to obtain a Grist, which will provide the maximum Mash Tun Extract of
fermentable matter.
9. 2.MASHING
The object of Mashing is to render soluble and to dissolve as much of the valuable contents of the Malt
as is possible. This produces a sweet liquid or sugar solution termed Wort containing in addition to the
sugars intermediate products.
The materials used in the Mashing process are Water and ground Malted Barley. The quality of the
water plays an important part throughout this process and finally in the quality of the spirit produced.
All waters tend to differ to some extent in the quantity and type of minerals and organisms contained
therein. Generally speaking, hard waters are considered unsuitable and soft waters are preferred. An
ideal process water would be one rising from a whinstone or granite strata, acid in nature and flowing
through peaty soil with a minimum of metal content.
Springs and burns should be protected, wherever possible, to prevent contamination and water tanks
and pipes should be scoured and sterilized frequently. It is undesirable to use water that has lain in
tanks and pipes for some time. Such water may well contain bacterial and dissolved metals. In short,
poor quality water should never be used in the process and regular analyses can assist in this respect.
The only cereal in the production of Malt Spirit is malted barley. Malt, as stated, contains a high
percentage of starch together with enzymes that possess the power to convert starch to sugar when
mixed or mashed with water. Enzymic action is influenced to a large extent by temperature, Ph and
concentration of the mash.
The ground malt or Grist is conveyed to a hopper or bin situated above the Mash-Tun and mashing can
commence. The Mash-Tun is a circular metal vessel provided with mechanical stirrers that revolve and
rotate to thoroughly mix the Mash of Grist and Water as necessary. A perforated false bottom, to allow
the liquor to drain through and discharge to a holding tank termed a Worts Receiver, covers the whole
surface of the bottom of the Mash-Tun. Whilst the liquor drains off through the perforations the grains
are retained in the Mash-Tun. The process involves the application of three waters.
First Water
Hot water at a temperature of 156� and the Grist are brought together simultaneously in a Mashing
F
Machine, situated above and discharging into the Mash-Tun. The mixing of the Grist and the Water
combines to give a striking temperature of 148� - 149� When the Mash-Tun has been filled to the
F F.
required capacity the temperature of the mass should be 147� - 148� At this temperature the desired
F F.
conversion proceeds rapidly. Great care must be exercised in regulating mashing temperatures, as
variations will seriously affect the fermentability of the liquor. The Mash is allowed to sit for 1 hour to
ensure maximum conversion at this temperature.
The Wort is, thereafter, drained into the Wort's receiver, cooled through a Heat Exchanger and pumped
to the fermenting vessels called Wash Backs. It is necessary to cool the Wort as Yeast, which is added to
the sugar solution, will not live or propagate in high temperatures. The Wort is therefore cooled to 72�F
10. at which temperature fermentation is rapidly incited by the action of the Yeast. In cooling the Wort in
the Heat Exchanger the cooling agent is, of course, water and the heat from the Wort is transferred to
same resulting in warm water at a temperature of 125� being returned to the Brewing Tanks for
F
further use. This practice effects a saving in steam and consequently an economy in the use of coal.
Second Water
All the First Water liquor having been drained from the Mash-Tun a second Water is added to the bulk
of the grains left in the Mash-Tun. No more Grist is added and the Second Water is applied at 172� F
giving a temperature of the mixture in the Mash-Tun of 157/159� Quantitively the Second Water is
F.
usually about half that used for the First Water. The temperature is raised to further assist extraction
and render soluble ant starch particles which had not been dissolved at the lower temperature of the
First Water. The Mash, when the Second Water has been added, is again left "sitting" for a period of
thirty minutes for conversion to take place. The liquor is thereafter drained, cooled and passed to the
Wash Back.
Third Water
The grains left in the Mash-Tun still contain a small percentage of sugars. This is too valuable to lose and
accordingly a Third Water raised to a temperature of 190� - 195� is applied. The stirrers, in this
F F
instance, are used vigorously to ensure thorough mixing and complete the final extraction. The liquor
from the Third Water, which is a very weak sugar solution, is termed Sparge. It is returned to the
Brewing Tanks to be used as the mashing liquor of the First Water of the next Mash. These operations
should, therefore, obtain maximum extraction and minimum loss. The grains left in the Mash-Tun are,
after the Third Water liquor has been drained off, removed mechanically and sold to Dairy Farmers. A
high milk yield is forthcoming from the use of these grains known as Draff.
11. 3.FERMENTATION
YEAST
Yeast is a unicellular microorganism, that is to say, it is a living organism whose individual units are
visible only under the microscope. It belongs to the planet kingdom and is classified as one of the fungi.
There are many different species of yeast but the one normally encountered in the distilling and brewing
industries is called Saccharomyces Cerevisiae. To give some ideas of the minute size of this micro-
organism, three fully grown yeast cells placed end to end will measure only one thousandth part of an
inch and in a 1 lb packet of yeast, there are approximately seven billion cells. (7,000,000,000,000).
REPRODUCTION
VEGETATIVE: - The usual way in which yeast reproduces itself is by "budding" i.e. asexual means of
propagation. A small protuberance first appears on the cell wall and gradually grows until a new cell is
formed. This new cell can have a daughter cell of its own and so on. With ideal growth conditions one
yeast cell can produce thirty yeast cells in three days.
SPORULATION: - this is also an asexual means of propagation which is very much more rare. When a
yeast cell finds itself in a position where growth conditions are adverse, for example, when there is little
or no food available, it forms spores. Within each cell four spores are formed and these eventually
rupture the cell wall and escape into the surrounding liquid. Some of these spores are male and some
female and when conditions are once again favorable and food is available pairs of spores unite to form
new yeast cells.
ACTION OF YEAST IN WORT
When yeast is introduced into a sugar solution such as Wort there are three ways in which it utilizes the
sugar.
1. For multiplication i.e. it uses sugar to form new cell material.
2. Fermentation: - This is an anaerobic reaction in that it occurs in the absence of
air.
3. Respiration:- This is an aerobic reaction and occurs if a constant source of oxygen
is available.
The action of the yeast when added to the Wort can be divided into three phases.
(1) The lag phase where there is little fermentation. The yeast is busy adapting itself to its new
surroundings and this is the period when contaminating bacteria can cause a great deal of damage.
(2) The log phase being the period of rapid fermentation when there is a rapid rise in temperature and
fermentation is so vigorous that "switchers", rotating metal blades, must be employed to keep down the
frothy head.
(3) Phase of restricted growth where the fermentation slows down and eventually terminates.
Yeast (1% by volume) is added as soon as possible to the cooled Wort being pumped into the Wash
Back. This is done in the very early stages in order to quickly establish fermentation. It is more readily
accomplished by providing the yeast with the ideal nutrient, the strong high gravity Wort of the initial
12. liquor from the First Water. A strict control is kept on the Wort temperature and maintained until all the
Wort from both the first and second waters has been collected in the Wash Backs. When all the Wort
has been collected in the Wash Back the final temperature should be around 72� however, if the sugar
F.
concentration of the Wort is likely to be high and a very quick acting yeast has been used, the collection
or setting temperature should be dropped two or three degrees.
A rise in temperature takes place during fermentation from 72� - 94� If the temperature exceeds the
F F.
last figure and the temperature rise has been excessively rapid, this can destroy the yeast resulting in a
poor fermentation and loss of spirit. Great care must therefore be exercised in the setting temperature
and due allowance made for any abnormalities such as high concentration of sugars in the Wort.
The rate of fermentation is variable and is dependent on many factors such as the type of yeast,
quantity, its condition, the setting temperature, the temperature in the Fermenter Room, the type of
malt, the available Diastase, suspended solids in the Wort, mashing temperatures, purity of water and
so on. Sometimes fermentation will appear to be continuing after fifty hours. Generally fermentation
after forty-eight hours is negligible.
The cause of poor fermentation can be attributed to a number of factors, some of which are given
below.
(1) The use of Malt low in Diastasic Power.
(2) Bacterial infected yeast.
(3) Excessively high percentage of dead cells in yeast.
(4) Incorrect mashing temperatures.
(5) Bacterial infection in vessels, pipes, pumps, valves etc.
It is of paramount importance that all vessels in the mashing and fermentation processes be kept 100%
clean and free from bacteria. To this end a very strict cleaning and sterilization of all plant is adhered to
and no relaxation of the cleaning operations is permissible. Bacterial infection can have a serious effect
on the yield of spirit and also adversely affect the quality of the spirit.
13. 4.DISTILLATION
Distilling takes place in pairs of copper pot stills with tall 'swan-necks'. One is usually larger than the
other, otherwise their shapes, heights and sizes vary from distillery to distillery. The life of a still is
between 15 and 30 years, depending on how hard it is used.
The two main operations in distilling are turning liquid into vapor and then vapor into liquid i.e.
vaporization and then condensation. Distillation is simply a means of separation by these operations. A
liquid can be separated from solids or one liquid from another and either the distillate or the residue
collected.
The wash is pumped into the larger of the two stills, called the 'wash still', where it is brought to the boil.
Stills are either heated directly from below (by gas, oil or coal) or from within by steam heated coils, not
unlike those found in electric kettles.
The Wash contains solids such as dead yeast etc. from the fermentation process and it is necessary to
keep these solids in suspension during the distillation period. This is done by means of a "rummager"
inside the still. The "rummager" consists of three rotating arms to which are affixed webs of copper
chain and also brass links. The webs scour the bottom and flue plates of the Still. This prevents the
adherence of solids and thereby prevents the Still from being burnt.
The temperature has to be carefully controlled to prevent the foaming wash from rising up the swan-
neck and into the condenser. A small window in the neck tells the distiller how far the wash has risen.
The alcoholic vapors and steam rise over the neck and into the condenser - essentially a series of pipes
in a cold-water jacket. Here the vapors return to liquid at about 21 per cent alcohol and are termed low
wines.
The Low Wines, thereafter, flow through the Spirit Safe, which is the control point of distilling
operations, to a vessel called the Low Wines & Feints receiver. Inside the Spirit Safe, fabricated of brass
or copper and glass and kept securely locked by the Customs & Excise, samples of the running distillate
may be drawn and the strength tested by means of a hydrometer located inside the Safe.
They then pass through into the second still, the 'low wines still' or 'spirit still'. The same process is
repeated in the second distillation, but this time the distiller watches the spirit carefully as it passes
through the spirit safe. The early part of the run (known as 'foreshots') is pungent and impure. He test
the spirit by adding water (which turns it cloudy), measuring its specific gravity and watching the clock,
and until the foreshots run clear, he directs it back to the low wines and feints charger to be redistilled.
This takes between 15 and 45 minutes depending on the size of the still.
When he is sure that the run is clear, the stillman redirects the spout and begins to collect the spirit for
maturing. This is 'new make', and will run between two and fours hours, depending on the size of the
14. still, commencing at about 70 to 75 percent alcohol and decreasing steadily down to between 60 to 65
percent.
The precise strengths, the speed at which he operates his still and the length of time he saves spirit
(known as the 'cut') is part of his art and influences the flavor and quality of the product. It varies from
distillery to distillery but the 'new make' may be about one third of the spirit distilled. Only part of the
run is collected, because about halfway through the second distillation, various oily compounds called
'feints' begin to vaporize. They are mild and pleasant at first, lending character and flavor to the whisky,
but in time their intensity increases to such a degree that to continue to collect the spirit will spoil the
whole batch.
The stillman will again direct the distillate to the low wines and feints charger for re-distillation. Distilling
continues until all that is left is 'spent lees' (more or less water). The distillation of 1,500 gallons (6,800
liters) of low wines and feints normally takes about six hours.
15. 5.MATURATION
In this discourse up to this point no mention has been made of whisky. This is simply because the spirit
produced cannot legally be termed Scotch Whisky until it has been matured in oak casks for at least
three years.
If it is intended to sell the Malt Spirit as a single Malt Whisky then at least eight years maturation or
preferably ten to twelve years will be necessitated.
No reputable distiller would market Malt Whisky or even Blended Whisky at such an immature age as
three years. The maturation of whisky i.e. the change from a raw harsh spirit to the smooth, mellow
aromatic whisky, so acceptable to most, is to a great extent a closed book. It is known, of course, that
the spirit vaporizes and permeates through the cask into the atmosphere and that moisture from the
atmosphere is drawn into and mixed with the spirit in the cask. It is also known that, proportionally, the
congenerics change in relation to their original content in new spirit. This is, of course, due to the
variance in vaporization tendencies.
Many millions of gallons of spirit are lost due to the vaporization during maturation. In the past efforts
have been made to artificially mature whisky. These efforts, one is glad to state, have proved
unsuccessful. Electrolysis, the use of Catalysts and other methods have all been tried but not with any
real degree of success. It is to be hoped that no artificial process of quick maturation will be forthcoming
and thus ensure that, although more and more chemistry is being applied to the production of Scotch
Whisky, it will still remain an art and not a science.
16. Random Fluctuations
Managing ethanol processing margins involves managing (1) corn prices, (2) natural gas prices –
unless the plant uses other energy sources, (3) ethanol prices, and (4) distillers grain prices. This
is a complex process, especially considering that pricing mechanisms for the two products of
ethanol refineries are not as well developed as those for the inputs.
Futures markets have provided buyers with an effective tool for managing corn costs for
decades, although futures do not precisely follow local cash or spot market fluctuations. The
differential between these markets (the basis) has generally been much less variable than
fluctuations in the level of prices. It also is generally easier for grain merchandisers to anticipate
changes in the basis than in the level of prices. The corn basis has a distinct seasonal pattern,
although its behavior and timing varies regionally. As a result, handlers and other corn users
have relied heavily on futures contracts to manage risks of corn costs. Natural gas futures also
are widely used in the gas, electric power, and other industries to manage costs for that input. In
contrast to management of input costs, management of price risks in markets for the products of
ethanol plants can be a bit more complex.
Issues in Managing Distillers Grain (DGS) Price Risks
In managing the price risk in the co-product market, one important question is whether DGS
prices follow corn prices closely enough that they can be cross-hedged in corn futures contracts.