APPENDIX E
[See condition (24) of Distillery Licence in Form I]
Section 1―Definitions-Clarifications
- Molasses.—For the purpose of this Appendix molasses is considered as the mother liquor left after removal of sugar crystals and usable as raw material for the manufacture of alcohol.
- Total reducing sugars.—This represents the total reducing substances in molasses obtained by titration with Fehling's solution after hydrolysis and expressed as total invert sugar.
Unfermentable sugars.—Unfermentable sugars represent the quantity of reducing sugars contained in molasses after it has been completely fermented by yeast under specified conditions, again expressed as invert sugar.
Fermentable sugars.—Fermentable sugars shall be the difference between the total reducing sugars of molasses and the unfermentable sugars.
Brix.—This is density expressed on brix densimetric scale and taken to represent the percentage of dissolved solid matter.
Alcohol and spirits.—For purposes of comparison, 100 per cent Ethyl Alcohol corresponding to the formula C₂H₆O has been adopted as the standard for the product obtained. Spirits are the products of distillation containing alcohol.
Strength of spirits.―This represents the alcohol content of the spirit expressed in terms of degrees London proof or percentage of alcohol by volume or by weight. For the purposes of this Appendix, percentage of alcohol by volume has been adopted (Standard tables of densities of alcohol water mixtures are available for direct comparison and for arriving at strength of spirits).
Degrees Gravity.—This expresses the density in terms of the first three decimal figures of specific gravity when used for products of specific gravity greater than one.
Wort.—This consists of a solution of molasses prepared for alcoholic fermentation or for yeast propagation (The degree of gravity of a wort is related to the Brix of molasses used and the degree of dilution and enables back calculation of the quantity of molasses employed).
Pitch or Bub.―This represents the charge of yeast suspension prepared for inoculating the main fermentation vats. No direct reference has been made to the pitch in the pro forma report as it may not be necessary. (The sugars or molasses used in the preparations of the pitch will be expressed through the quantity of wort taken).
Wash.—This represents the solution of molasses or wort during or after alcoholic fermentation.
Sludge.—This is the residue of yeast and other materials which accumulates in the bottom of fermentation tanks alongwith such portion of wash as goes with it and is not taken for distillation.