CBP Quality Assurance & Compliance 5

Question 1

What is the primary QA role of monitoring the distillery's fermentation Brix (degrees Brix) over time?

Accepted Answer

To track sugar conversion and fermentation progress, ensuring complete attenuation before distillation

Answer

Brix readings decline as yeast convert sugars to alcohol; a stalled Brix indicates a fermentation problem that must be resolved before distilling.

Question 2

Which labeling statement is REQUIRED on a straight bourbon whiskey label if the product was aged less than 4 years?

Accepted Answer

An age statement disclosing the actual duration of aging

Answer

Any straight bourbon aged under 4 years must display a truthful age statement so consumers know the maturation period.

Question 3

A distillery's sensory panel identifies persistent acetaldehyde in finished bourbon. Which production stage is the most likely source?

Accepted Answer

Improper cuts during distillation, retaining too much foreshots in the hearts cut

Answer

Acetaldehyde concentrates in the foreshots fraction; poor heads cuts allow it to carry over into the hearts, producing green-apple off-notes.

Question 4

What is the purpose of a 'retain sample' program in bourbon bottling QA?

Accepted Answer

To preserve a reference bottle from each production lot for future comparison, complaint investigation, or regulatory review

Answer

Retain samples serve as a legal and quality baseline, allowing traceback if a consumer complaint or regulatory issue arises after release.

Question 5

Under which condition can the word 'Kentucky' appear on a bourbon label as a geographic designation?

Accepted Answer

When the bourbon was both distilled and aged in Kentucky

Answer

TTB rules require that state geographic designations on bourbon labels reflect where the spirit was distilled and aged, not merely bottled.

(CBP) Certified Bourbon Professional Practice Test