FDSC 6360 - Distillation Principles and Practices Laboratory

(crosslisted) VIEN 6360

Spring. 1.5 credits. Student option grading (no audit).

Prerequisite: VIEN 2204 and VIEN 2205. Permission of instructor required. Co-meets with FDSC 4360/VIEN 4360.

D. Bershaw.

As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle to explore the role of science and technology in the production and enjoyment of distilled beverages. Sensory samples and commercial samples of spirits will be used to illustrate the sensory properties and chemical components which define different types of distilled spirits, with the goal of understanding how different raw materials, processing, and aging impact these sensory properties.

Outcome 1: Understand the basic physiological principles of human perception of foods and beverages, and how human perception is utilized in the study of sensory science.

Outcome 2: Summarize the key steps in the distillation process and contrast these steps to other fermented beverages.

Outcome 3: Explain the role of the raw materials (grains, fruits, and other agricultural products, barrels, etc.) and the choices that distillers have in their use and source.

Outcome 4: Describe the sensory properties of major distilled spirit styles and explain how they differ in production practices and chemical composition.

Outcome 5: Explain how different distillation techniques and aging requirements might impact the method of consumption of distilled beverages (mixed, over ice, neat, etc.).

Outcome 6: Describe ongoing and emerging technological, economic, and social challenges to the distilled spirits industry.