Production of Spirits

General

• Code: TABO-910-Θ10
• Semester: 9th
• Study Level: Undergraduate
• Course type: Skills Development
• Teaching and exams language: Greek (English for Erasmus students)
• The course is offered to Erasmus students
• Teaching Methods (Hours/Week): Lectures (3)
• ECTS Units: 4
• Instructors: Kontoudakis Nikolaos
• Class Schedule:
  • Thu 11:00 - 14:00: Αίθουσα Β1

Course Contents

Theoretical Part of the Course

PRODUCTION HISTORY

• Speculations on the roots of distillate production. The evolution of production. Types of spirits.

OUZO

• Chemical composition, Anethole, pure alcohol, aromatics, distillation, mixtures. Filtration bottling.

OUZO DISTILLATION STILLS

• Distillation and fractionation technology.

BRANDY

• Fermentation of grape juice, distillation, separation of fractions. Blending, bottling.

BRANDY DISTILLATION STILLS

• Distillation technology in discontinuous operation and fraction separation.

AGING BRANDY

• Production of barrels. Use of barrels. Changes in the chemical composition of spirits. Marking Brandy. Legislation.

ARMANIAC COGNAC

• Wine production for distillation. Machines of continuous and discontinuous operation, aging. Production areas.

RUM

• Sugar cane juice fermentation, molasses, stills, aging.

AQUAVIT GIN VODKA

• Production of vodka, gin, aquavit and other alcoholic flavored drinks.

WHISKEY

• Processing of starchy materials, saccharification, frying, mashing, fermentation, distillation, aging.. Production areas.

PRODUCTION MACHINES

• Distillation machines of discontinuous and continuous operation.

Educational Goals

The purpose of the course is for the students to understand the production technology of the various spirits and to carry out the analysis methods used both in the production process and in the quality control of the spirits.

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

• To understand the production methodology of various alcoholic beverages, the operation and use of mechanical equipment.
• To know the operation of distillate production machines.
• To prepare alcoholic beverages with modern and traditional methods.
• To monitor and control the production process of alcoholic beverages.
• To choose the appropriate instruments and to put into operation the appropriate methods of analysis.
• To apply the appropriate chemical and physicochemical analysis methods to alcoholic beverages.
• To check the analysis data.

General Skills

• Autonomous work.
• Teamwork.
• Exercise criticism and self-criticism.
• 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

• Multpe choise question or
• theme development.

Recommended Bibliography

1. Αργύρης Τσακίρης.«Ποτογραφία», Γ. Ψύχαλος 2007.
2. Ευάγγελος Σουφλερός «Οίνος και Αποστάγματα», Έκδοση του ιδίου 1997.
3. Αργύρης Τσακίρης «Εργαστηριακές σημειώσεις Τεχνολογίας και Ανάλυσης Αποσταγμάτων ». ΤΕΙ.
4. Α.Η.Rose “AlcoohlicBeverages” Academic Press 1977.
5. Recueil des methodesinternationales d΄ analyse des boissonsspiritueuses, des alcools et de la fraction aromatique des boissons Office International de la Vigne et du vin, 1994.
6.  Alan H. Varnam and Jane P “Beverages : technology, chemistry and microbiology”. Sutherland Chapman & Hall, 1994.

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.