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Technology and analytical methods of distillates

Course Code:

4.4

Semester:

4th Semester

Specialization Category:

SC

Course Hours:

2Θ + 2Ε

ECTS:

5


Course Tutors

Kyraleou Maria

Lesson Code: 4.4

Semester: 4th Semester

Category: Compulsory

Hours: 2 Th+ 2 Lab

ECTS : 5

 

LEARNING OUTCOMES

 

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

  • The impact of the raw material on the final distilled product.
  • The process of maturation and aging of alcoholic beverages.
  • The use of water in different stages of the production of alcoholic beverages.
  • The effect of production stages on the chemical composition of the alcoholic beverages.
  • The production process of alcoholic beverages originating from specific raw material.
  • The organoleptic characteristics of alcoholic beverages within the category produced using specific raw material.
  • Analytical methods of the quality of alcoholic beverages.

 

COURSE CONTENT

Theoretical content

  • Categories of distillates/ alcoholic beverages.
  • Maturation and ageing distillates/ alcoholic beverages.
  • Blending and mixing of distillates/ alcoholic beverages.
  • Use of water in the production process of alcoholic beverages.
  • Bottling & storage of distillates/ alcoholic beverages
  • Chemical composition of distillates/ alcoholic beverages – Link to the production stages
  • Authenticity of distillates/ alcoholic beverages.
  • Sensory evaluation of distillates/ alcoholic beverages – Emphasis on those subject to ageing.
  • Production of grape distillates (Tsipouro, Brandy, Cognac, Armagnac)
  • Production of Whisky/Whiskey & Bourbon
  • Production of Tequila
  • Production of Rum
  • Production of Other Fruit-Derived Alcoholic Beverages.

 

Laboratory section

  • Determination of alcoholic strength
  • Analytical methods for the determination of total acidity, volatile acidity, fixed acidity and pH of distillates/alcoholic beverages
  • Method for determining of dry extract.
  • Flow rate and end of alcoholic distillation.
  • Experimental production of a distillate/alcoholic beverage.
  • Operation of a two-stage pot distillation process.
  • Operation of column still distillation process.
  • Blending processes of alcoholic beverages.
  • Determination of volatile compounds using Gas Chromatography.
  • Determination of volatile groups by other analytical methods.

 

STUDENT PERFORMANCE EVALUATION

Written essay on a particular topic.

Oral presentation of the essay.

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