RAW MATERIALS Preparation and Process Considerations Written by NICOLE SHRINER, PH.D.
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istilled spirits can be made from a wide variety of raw materials. Technically, anything containing a carbohydrate source could be fermented and distilled into a spirit. The question is not “can you” but “should you.” In this article, we will discuss the variety of raw materials available for distilled spirit producers and the key differences to consider when using them.
CEREAL GRAINS
We will start with the most obvious choice for distilled spirits — grains. Grains are the most common raw materials for distilled spirits. Food-grade cereal grains such as corn, wheat, barley, rye, oats, and rice are the most common. However, nontraditional grains have been gaining interest as of late, including buckwheat, triticale, sorghum, millet, and quinoa. Cereal grains’
carbohydrate source is starch. Starch is essentially many glucose molecules bonded together in different ways. The bonded glucose molecules are called amylose when chained together consecutively, and amylopectin when branched. Heat and enzymes are needed to break the bonds between the glucose molecules (amylose being the easier to cleave) to become fermentable by yeast during fermentation. An important difference between cereal grains is their structure and size. All grains consist of at least three sections: the bran, the endosperm, and the germ. The bran is the fiber-rich outer layer. The middle layer is the endosperm which contains the starch. Lastly, the innermost layer is the germ containing antioxidants, vitamins, and healthy fats. To gain access to the starch, the bran must be broken down to expose the starch. The thickness and presence of other protective layers causes the cereal grains to gelatinize, or break down, at various temperatures.
Cereal grains’ carbohydrate source is starch. Starch is essentially many glucose molecules bonded together in different ways. Heat and enzymes are needed to break the bonds between the glucose molecules to become fermentable by yeast during fermentation.
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