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Dunder
Dunder is the liquid left in a boiler after distilling a batch of rum. It is a traditional flavor source used in the fermentation of the wash of Jamaican rum. Similar in process to sour mash in Bourbon whiskey Bourbon whiskey (; also simply bourbon) is a Aging (food), barrel-aged American whiskey made primarily from corn (maize). The name derives from the Kingdom of France, French House of Bourbon, although the precise source of inspiration is uncerta ..., it is a crucial step in achieving an authentic rum flavor. In Europe, waste liquors from alcohol distillation are referred to as vinasse. Dunder contains many by-products that help in future fermentations, including dead yeast cells, which are an excellent yeast nutrient. Subsequent fermentations using dunder must be carefully controlled to prevent stress on the yeast which will cause a greater amount of mutations. Also if planning to store dunder before use it is advised to refrigerate the dunder to suppress cell division ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Mash
Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to adjust the acidity of a new mash. The term can also be used as the name of the type of mash used in such a process, and a bourbon made using this process can be referred to as a ''sour mash bourbon''. Sour beer may also be created with this process. Well-known brands of sour mash whiskey are Jim Beam and Jack Daniel's. Process In the sour mash process, the mash – a mixture of grain, malt and water – is conditioned with some amount of spent mash (previously fermented mash that still contains dead yeast, a good food source for live yeast). Spent mash is also known as spent beer, distillers' spent grain, and slop or feed mash because it is also used as animal feed. The acid introduced by the sour mash controls the growth of bacteria that could taint the Bourbon. An established and active strain of live yeast is introduced into the mash to be f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinasse
Vinasse is a byproduct of the sugar or ethanol industry. Sugarcane or sugar beet is processed to produce crystalline sugar, pulp and molasses. The latter are further processed by fermentation to ethanol, ascorbic acid or other products. Juice sugarcane can also be processed directly by ethanol fermentation. After the removal of the desired product (alcohol, ascorbic acid, etc.) the remaining material is called vinasse. Vinasse is sold after a partial dehydration and usually has a viscosity comparable to molasses. Commercially offered vinasse comes either from sugar cane and is called cane-vinasse or from sugar beet and is called beet-vinasse. Vinasse produced from sugar cane is also called dunder. In the process of distillation of the alcohol and as a result of the heating in the distillation process, in the pulp of the beet reactions of condensation and predominantly molecular ruptures take place. This causes a high fulvic acid concentration in this byproduct. One use of vinasse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a Multicellular organism, multicellular cluster with specialised Organelle, cell organelles function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 micrometre, μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexual reproduction, asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with Mold (fungus), molds, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wash (distilling)
Term used in the production of distilled beverages. Wash is the finished product of fermentation destined to be distilled for the first time. Distillation being the removal of impurities or purification of the spirit (alcoholic liquor), hence it is being washed. Also referred to as Low Wines (4%-20% ABV) when distilled the first time, and High Wines (20%-65% ABV) when the spirit has been distilled additional times. References See also *Single malt whisky Single malt whisky is malt whisky from a single Distillation, distillery. Single malts are typically associated with single malt Scotch, though they are also produced in various other countries. Under the United Kingdom's Scotch Whisky Regulat ... (fermentation and distillation description) Distilled drinks {{distilled-beverage-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bourbon Whiskey
Bourbon whiskey (; also simply bourbon) is a Aging (food), barrel-aged American whiskey made primarily from corn (maize). The name derives from the Kingdom of France, French House of Bourbon, although the precise source of inspiration is uncertain; contenders include Bourbon County, Kentucky, and Bourbon Street in New Orleans, both of which are named after the House of Bourbon.Kiniry, Laura.Where Bourbon Really Got Its Name and More Tips on America's Native Spirit". ''Smithsonian (magazine), Smithsonian''. June 13, 2013. The name ''bourbon'' might not have been used until the 1850s, and the association with Bourbon County was not evident until the 1870s. Although bourbon may be made anywhere in the U.S., it is associated with the Southern United States, particularly Kentucky. One reason for this association is the romanticized advertising in the 1990s of bourbon as a product of Kentucky with rural, Southern origins. There is a List of common misconceptions, common misconception t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Esters
In chemistry, an ester is a chemical compound, compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a Functional group#Groups containing oxygen , distinctive functional group. Analogues derived from oxygen replaced by other chalcogens belong to the ester category as well. According to some authors, organyl derivatives of acidic hydrogen of other acids are esters as well (e.g. amides), but not according to the IUPAC. Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. Lactones are cyclic carboxylic esters; naturally occurring lactones are mainly 5- and 6-membered ring lactones. Lactones contribute to the aroma of fruits, butter, cheese, vegetables like celery and other foods. Esters can be formed from oxoa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethyl Formate
Ethyl formate is an ester formed when ethanol (an alcohol) reacts with formic acid (a carboxylic acid). Ethyl formate has the characteristic smell of rum and is partially responsible for the flavor of raspberries, occurring naturally in some plant oils, fruits, and juices. Exposure Ethyl formate is generally recognized as safe by the U.S. Food and Drug Administration. According to the U.S Occupational Safety and Health Administration (OSHA), ethyl formate can irritate eyes, skin, mucous membranes, and the respiratory system of humans and other animals; it is also a central nervous system depressant. In industry, it is used as a solvent for cellulose nitrate, cellulose acetate, oils, and greases. It can be used as a substitute for acetone; workers may also be exposed to it under the following circumstances: * during spray, brush, or dip applications of lacquers * during the manufacture of safety glass * when fumigating tobacco, cereals, and dried fruits (as an alternative to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Propyl Isobutyrate
In organic chemistry, a propyl group is a three-carbon alkyl substituent with chemical formula for the linear form. This substituent form is obtained by removing one hydrogen atom attached to the terminal carbon of propane. A propyl substituent is often represented in organic chemistry with the symbol Pr (not to be confused with the element praseodymium). An isomeric form of propyl is obtained by moving the point of attachment from a terminal carbon atom to the central carbon atom, named isopropyl or 1-methylethyl. To maintain four substituents on each carbon atom, one hydrogen atom has to be moved from the middle carbon atom to the carbon atom which served as attachment point in the ''n''-propyl variant, written as . Linear propyl is sometimes termed normal and hence written with a prefix ''n''- (i.e., ''n-''propyl), as the absence of the prefix ''n''- does not indicate which attachment point is chosen, i.e. absence of prefix does not automatically exclude the possibility of i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
