Ingredients & Raw Materials Flashcards

What is 'backset' (also called setback or stillage) in bourbon production?

Answer: The spent liquid from the bottom of the still added to new mash to regulate pH

Backset is the spent liquid residue from the base of the still after distillation; it is added to new mash in the sour mash process to lower pH, inhibit bacteria, and maintain fermentation consistency.

What makes a yeast strain 'proprietary' in the context of bourbon distilling?

Answer: It is a unique culture maintained and used exclusively by a specific distillery for a signature flavor

Proprietary yeast strains are unique cultures developed and closely guarded by individual distilleries to consistently produce their distinctive house flavor profiles across every batch.

What is the process that makes barley 'malted' before it is used in a bourbon mash bill?

Answer: Soaking, germinating, and then kiln-drying the barley to activate enzymes

Malting involves steeping barley in water to initiate germination, which activates amylase enzymes, followed by kiln-drying to halt germination and preserve the enzymatic activity for use in mashing.

What is the maximum proof at which bourbon may be distilled under federal regulations?

Answer: 160 proof (80% ABV)

Federal law caps bourbon distillation at 160 proof (80% ABV) to ensure the distillate retains sufficient grain-derived flavor compounds and character rather than approaching neutral spirit.

Why is water-to-grain ratio an important variable in bourbon mash preparation?

Answer: It affects enzyme efficiency, fermentation yield, and flavor profile of the bourbon

The water-to-grain ratio influences how efficiently enzymes convert starches, how well yeast can ferment the resulting sugars, and ultimately the yield and final flavor characteristics of the bourbon.

Which statement best describes the role of calcium in bourbon production water?

Answer: Calcium supports yeast health, aids enzyme activity, and promotes cleaner fermentation

Calcium is a key mineral in bourbon water that supports yeast cell health, promotes enzymatic activity, helps clarify the mash, and contributes to a cleaner, more efficient fermentation.

What is the typical fermentation temperature range used in bourbon production?

Answer: 20-25°C (68-77°F)

Bourbon fermentation is typically conducted between 20-25°C (68-77°F), a range that supports active yeast metabolism and the production of desirable flavor congeners without causing yeast stress.