Spirits production

Particle size and cooking condition for the grain slurry vary depending on the type of distilled spirit that is to be produced. In the case of com grain fermentations, distillers use small size, high temperature, and low beer gallonage (higher starch concentrations) for neutral spirits production at 120—170°C and 76—91 L/0.03 m. Bourbon distillates call for low temperatures (100—150°C) and thinner mash of 95—115 L/0.03 m (saccharified starch slurries) out of flavor considerations. (0.03 m is approximately a bushel). 

Singleton, V. L., Aging of Wines and Other Spiritous Products, Accelera-... 

The initial procedure for spirits production parallel those described for beer or wine in that one starts with either a cereal source for starch to be hydrolyzed to sugar, or an inexpensive direct source of sugar itself. Thus a variety of grains or molasses are common raw materials. Whiskey has been, and still is. 

The choice of the main cereal component used is based on the lowest cereal cost on a starch content basis, since the sugar ultimately available for fermentation depends on the amount of starch hydrolyzed. Small amounts of a particular cereal, for example, rye for rye whiskey, corn for bourbon, may still be employed to provide the desired flavor element in the final beverage. Rye is used extensively by distillers in the areas where it is plentiful. Corn, wheat, millet (65-68% starch), rice, and potatoes also provide supplementary sources of starch for spirits production, depending on local cost, usage, and availability. Small amounts of hydrolyzed rye are sometimes used to favor initial yeast propagation (about 2% of the total starch input). 

FIGURE 16.7 A suitable configuration of columns, which can be used by a distillery for spirit production. (Simplified from Kirk-Othmer [45].)... 

Before 1945, most of the supply of ethyl alcohol for industrial solvent or feedstock uses was derived from fermentation (Table 16.13). Since this time, the reliability and low cost of petrochemical routes to the product caused a rapid displacement of fermentation sources in the U.S. Since 1975, however, subsidies for fermentation alcohol have changed this. Large new fermentation units have been constructed, and distilleries formerly used for spirits production have been converted to industrial alcohol production [56]. Increased costs of American synthetic ethanol have kept its production at two-thirds of the total. The early petrochemical sources were based on the formation and hydrolysis of ethyl sulfate, but in North America, this has been replaced by the direct gas phase hydration of ethylene (Eqs. 16.18-16.20). 

Production of distilled spirits.—Production of distilled spirits exclusive of alcohol averaged 89,900,000 gallons from 1901 to 1914, reaching a maximum of 114,634,000 gallons in 1913. 

C white spirit, products that compete with and contain many of the same hydrocarbons as turpentine derived from pine. 

Ravenscroft, N Cescutti, R, Hearshaw, M.A. et al. (2009) Structural analysis of fructans from agave americana grown in South Africa for spirit production. J. Agric. Food Chem., 57, 3995-4003. 

Fmit liquors are also called cherry or plum waters or bilberry or raspberry spirits. Production of fmit liquor will be illustrated by cherry and plum liquors. Kirschwasser is made mostly in southern Germany (Black Forest s cherry water), France and Switzerland (Chriesiwasser). Whole fruits of the various sweet cherry cultivars are partly crushed together with the seeds and are pounded into a pulp. The fruit is left to ferment for several weeks, using a pure yeast culture. The fermented mash is then distilled in a copper still on an open fire or is heated with steara... 

Adjunct Common name of a starchy raw material mixed with diastatic malt during mashing processes for beer or alcoholic spirit production. Most adjuncts are refined fractions or starches obtained from dry- and wet-milling processes. The most widely used adjuncts are refined maize and rice grits, maize starch, ground barley, and syrups. Upon hydrolysis, adjuncts provide fermentable carbohydrates and soluble peptides, the key ingredients for the fermenting yeast. 

---