SWE CSE Practice Questions - SWE Certified Spirits Educator (CSE) Exam

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What is saccharification in spirits production, and which spirit category most critically depends on an external enzyme source for this step?

The conversion of ethanol to acetic acid; most critical in rum production The conversion of starch to fermentable sugars; most critical in whisky made from malted grains The conversion of CO2 to sugar; most critical in brandy production The conversion of starch to fermentable sugars; most critical in shochu/awamori using koji mold

Correct Answer:

The conversion of starch to fermentable sugars; most critical in shochu/awamori using koji mold

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