Home / Raw materials of alcoholic beverages

Raw materials of alcoholic beverages

Course Code:

3.6

Semester:

3rd Semester

Specialization Category:

SC

Course Hours:

2Θ + 2Ε

ECTS:

5


Course Tutors

Kyraleou Maria

Lesson Code: 3.6

Semester: 3th 

Category: Compulsory

Hours: 2 Theory + 2 Lab

ECTS : 5

 

LEARNING OUTCOMES

Upon completion of the course, students will gain knowledge of:

  • The properties and processing methods of the raw materials used in the production of neutral ethyl alcohol.
  • The operation units that produce neutral ethyl alcohol of agricultural origin.
  • The properties and production methods of flavouring and sweetening agents in alcoholic beverages.
  • The production of alcoholic beverages from the processing of raw materials up to the distillation stage.
  • The production of alcoholic beverages using neutral ethyl alcohol of agricultural origin.
  • The organoleptic characteristics of alcoholic beverages within the category produced using neutral ethyl alcohol and plant extracts.

 

COURSE CONTENT

Theoretical content

  • Introduction to the production of alcoholic beverages – legislation, basic principles
  • Origin and acquisition of sugars from different raw materials (fruits, cereals, by-products) and the use of enzymes
  • Alcoholic fermentation – yeast strains, fermentation conditions
  • Distillation process and fractionation
  • Distillation stills, pot and column distillation process
  • Production of neutral ethyl alcohol of agricultural origin
  • Essential oils
  • Production of extracts with neutral alcohol. Extraction, infusion etc
  • Composition and quality of water used in the production process of alcoholic beverages
  • Vodka production
  • Gin production
  • Ouzo production
  • Vermouth production
  • Liqueur production

 

Laboratory section

  • Calculation of ethanol content in alcoholic beverages
  • Extracts of aromatic raw materials
  • Essential oils
  • Sweetening agents
  • Blending of alcoholic beverages.
  • Vermouth: aromatic substances used, strengthening of alcohol content, and production
  • Liqueur: aromatic substances used, sweetening process, and production
  • Gin: aromatic substances used, proportions of raw materials, and production
  • Ouzo: use of anise, properties of anethole, sweetening process and production

 

STUDENT PERFORMANCE EVALUATION

Final exams: multiple choice questionnaires and short-answer questions.