FDSC 6360 - Distillation Principles and Practices Laboratory

(crosslisted) VIEN 6360

Spring. 2 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: Summarize the hazards involved in distilled beverage production and how these hazards may be minimized or eliminated.

Outcome 2: Describe and differentiate still processing and aging parameters used in different types of traditional distilled spirit production.

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 how the choice of raw materials, still type, production practices, and aging impact the chemical composition of final products.

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 the products of batch distillation over the course of a distillation run, and use sensory analysis to differentiate between distilled spirits produced at the beginning, middle, and end of a batch run.