Raw Materials of Alcoholic Beverages

General

• Code: TΑBO-46-Δ6
• Semester: 4th
• Study Level: Undergraduate
• Course type: Special Background
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Tutorials (Theory) & practice works (3)
• ECTS Units: 5
• Course homepage: https://eclass.emt.ihu.gr/courses/FD328/
• Instructors: Kontoudakis Nikolaos

Course Contents

• Distilling alcohol. Terminology, use, chemical composition, mixing calculations of alcoholic solutions.
• Beet, molasses. Molasses production and formulation. Pure sugar production technology.
• Sugar cane and agave. Chemical composition of sugarcane juice. Rum and tequila: Production technology.
• Production of pure ethyl alcohol distillery. Simple distillation and enrichment of hydroalcoholic solution and fractional distillation in continuous columns.
• Production of essential oils. Machines for receiving essential oils. Fatty substances used in distillery.
• Aromatic raw materials, ingredients. Chemical composition of essential oils and their physicochemical properties.
• Anethol, production of ouzo and other drinks with anise.
• Juniper, gin production.
• Fruit spirits and liqueurs.
• Grapes, Sugar determination methods. Grape distillates: tsipouro, grappa.
• Raisin, Production of alcohol from raisin.
• Starch: Composition and structure of starch. Acidic and enzymatic saccharification.
• Starchy substances. Barley, maize, potato. Hydrolysis and fermentation technology of starchy raw materials.
• Malting and whiskey, bourbon, vodka production technology.

Educational Goals

The purpose of the course is to enable the student to understand the composition and methods to examine raw materials used for the production of alcoholic beverages. In addition, the student should know the production process of alcoholic beverages with an emphasis on those produced from ethyl alcohol.

After the end of the course students will be able to:

• know the properties and processing methods of the sugary raw materials used to produce pure ethyl alcohol.
• work in production units of pure ethyl alcohol of agricultural origin.
• know the properties and production methods of the materials used in flavoring and sweetening of alcoholic beverages.
• know the methods of quantitative determination of sugary raw materials, pure ethyl alcohol.

General Skills

• Autonomous work.
• Teamwork.
• Project planning and management.
• Promotion of free, creative and inductive thinking.

Teaching Methods

• In the classroom, face to face.

Use of ICT means

• Basic software (windows, word, power point, the web, etc.).
• Support of learning process through the electronic platform / e-class.

Teaching Organization

Students Evaluation

The exam is conducted in the Greek language and includes:

Written exam It includes

• • short answer questions,
  • development questions,
  • multiple choice questions.

Recommended Bibliography

1. [37303]: ΚΑΝΩ ΤΟ ΔΙΚΟ ΜΟΥ ΤΣΙΠΟΥΡΟ ΚΑΙ ΑΛΛΑ ΑΛΚΟΟΛΟΥΧΑ ΠΟΤΑ, ΑΡΓΥΡΗΣ ΤΣΑΚΙΡΗΣ.
2. [12715]: ΠΟΤΟΓΡΑΦΙΑ, ΑΡΓΥΡΗΣ ΤΣΑΚΙΡΗΣ.
3. [86200855]: Αρωματικά Φαρμακευτικά Φυτά και Αιθέρια Έλαια, Κατσιώτης Σταύρος, Χατζοπούλου Πασχαλίνα.
4. [22927]: Οικολογικό κρασί και βιολογική καλλιέργεια αμπέλου, Τσέτουρας Παναγιώτης Λ. Λεπτομέρειες.
5. [22944]: Οινοτεχνία, Τσέτουρας Παναγιώτης Λ.
6. Whisky and Other Spirits: Technology, Production and Marketing (2022), Editors: Inge Russell, Graham G. Stewart and Julie Kellershohn, Third Edition, Academic Press, ISBN 978-0-12-822076-4.
7. Science and Technology of Fruit Wine Production. 2016, Editors: Maria R. Kosseva, V.K. Joshi and P.S. Panesar. AcademicPress.
8. Starch, Chemistry and Technology. 2009, Editors: James BeMiller, Roy Whistler, Academic Press.

Related Research Journals

1. American Journal of Enology and Viticulture.
2. Journal International de la Vigne et du Vin.
3. Journal of the Science of Food and Agriculture.
4. Agricultural and Food Chemistry.
5. Food Chemistry.
6. Journal of applied research on medicinal and aromatic plants.