Alcoholic Beverages Technology

NAME OF THE COURSE Alcoholic Beverages Technology

Code

KTM204

Year of study

2.

Course teacher

Asst Prof Ivana Generalić Mekinić

Credits (ECTS)

6.0

Associate teachers

Type of instruction (number of hours)

P S V T

30

0

15

15

Status of the course

Mandatory

Percentage of application of e-learning

0 %

COURSE DESCRIPTION

Course objectives

The aim of the course is to teach students about basic concepts and technologies used in the production of alcoholic beverages, explain them the differences in the types of alcoholic beverages based on the used raw material and production method, and to transfer them the knowledge necessary for planning and managing the technological process of alcoholic beverages production.

Course enrolment requirements and entry competences required for the course

 

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

Students will on successful completion of the course be able to:
- define and group alchocolic beverages based on the origin of raw materials and applied production technology,
- prepare the basic raw material for the production of alcoholic beverages,
- describe the basic steps in the manufacturing process for different beverages,
- define basic chemical, physical and sensory parametres used in quality testing of alcoholic beverages,
- apply the knowledge in the production process.

Course content broken down in detail by weekly class schedule (syllabus)

1st week: History and development of alcoholic beverage production; Processing technologies, Types and classification of alchololic beverges according to the raw material and processing method
2nd week: Raw materials and basic components for alcoholic beverage production (fruits, wine and wine-processing byproducts, raw material quality control...)
3rd week: Primary processing
4th week: Fermentation- chemical and biochemical changes, yeasts, alcoholic fermentation, products and by-products
5th week: Distillation - the basic principles and principles, dynamics and chemical changes during distillation
6th week: Distilation equipment
7th week: Distillate finishing (ripening, strengh correction, dilution, filtering ...)
8th week: Maturation and treatment of alcoholic beverages
9th week: Defects of alcoholic beverages
I Colloquium
10th week: Processing and production of alcoholic beverages
11th week: Brandy production
12th week: Production of distillated beverages from grapes, wine and fermented mash, production of grain brandy
13th week: Production of brandy with accessories, Liquer production
14th week: Traditional Croatian alcoholic beverages;
15th week: Quality of alcoholic beverages and its evaluation, legislation,
II. colloquium
Exercises:
Production and analysis of selected alcoholic beverage:
- determining the basic characteristics of the raw material, preparation and pre-treatment of mash, fermentation
- distillation of the fermented pomace, calculation of the potential alcohol, distillate strength measuring and distillate dilution to a defined volume, the addition of other ingredients
- determination of the alcohol content, production of natural colors
- physico-chemical methods for the determination of selected compounds in alcoholic beverages (sugar, free organic acid, flavoring agents, etc.)
- identification of the presence of some particular substances in alcoholic beverages (hydrogen cyanide, copper, artificial colors, etc.).
- sensory evaluation of alcoholic beverages
- field work - student visits to selected facilities for the production of alcoholic beverages.

Format of instruction:

Student responsibilities

Active participation in all activities: lectures, consultations, searching the literature.

Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course):

Class attendance

1.0

Research

0.0

Practical training

0.0

Experimental work

1.0

Report

0.0

 

 

Essay

0.0

Seminar essay

0.0

 

 

Tests

0.5

Oral exam

0.0

 

 

Written exam

3.0

Project

0.0

 

 

Grading and evaluating student work in class and at the final exam

The final grade is based on the evaluation of partial exams and laboratory exercises.
Scoring: <60% insufficient; 60-70% sufficient (2); 70-80% good (3); 80-90% very good (4); 90-100% excellent (5).

Required literature (available in the library and via other media)

Title

Number of copies in the library

Availability via other media

I. Mujić: Tehnologija proizvodnje jakih alkoholnih pića, Veleučilišni udžbenik, Agrohit PZ, Bjelovar, 2010.

0

DA

E. Keršek: Ljekovite biljne i voćne rakije: Rakijska biljaruša, VBZ, 2008.

0

DA

N. Nikićević, V. Tešević: Proizvodnja voćnih rakija vrhunskog kvaliteta, Poljoprivredni fakultet Univerzitet u Beogradu, NIK-Press, 2010.

0

DA

J. H. Bryce, G. G. Steward: Distilled Spirits: Tradition and Innovation, Nottingham University Press, UK, 2005.

0

WEB

Optional literature (at the time of submission of study programme proposal)

Selected scientific papers.

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level.

Other (as the proposer wishes to add)