Brewing and Spirits Technology
A.Y. 2019/2020
Learning objectives
The aim of the course is to give students basic knowledge for management of the fundamental biochemical and technological aspects involved in brewing and in the production of spirits. Next to the technology, students will learn also about the legislation in the field of alcoholic beverages making.
Expected learning outcomes
The acquired skills are aimed at knowledge of raw materials, processing technologies in beer and spirits and the factors that affect the quality of final products.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
BEER- Economic indicators and legislation. Raw materials used in brewing. Structure of the barley grain. Enzymic modification and biochemical changes occurring during germination. Characteristics and production of the main classes of malts used in brewing. Milling of malt and wort production (mashing). Water quality (source, ionic composition, treatments). Principal mashing methods and mashing biochemistry (starch conversion, proteolysis..). Hops: processing and forms used in brewing, specifications and introductory hop chemistry. Wort boiling, clarification and cooling. Brewing yeast management and fermentation. Brewing yeast taxonomy and biochemistry. Biological and chemical processes that contribute to the maturation of beer. Formation of non-biological hazes and stabilisation against non-biological haze. Clarification and filtration. Bottling. Sensory analysis of beer. SPIRITS - Distillation principles. The properties of ethanol-water mixture. Batch and continuous distillation. Processing of grappa, Cognac, brandy, whisky, rum, gin and vodka.
Prerequisites for admission
Inorganic and organic chemistry; Biochemistry; Microbiology.
Teaching methods
The course is organized in classroom lectures, using audiovisual methods, for all topics indicated in the course program.
Teaching Resources
Slides of lectures available at https://ariel.unimi.it.
Suggested books:
George J. Fix - Principles of Brewing Science: A Study of Serious Brewing Issues (Inglese). Ed. Brewers publications
T. Zangrando e M. Marconi. Birra: materie prime, tecnologie, stili. Ed. Edagricole
Suggested books:
George J. Fix - Principles of Brewing Science: A Study of Serious Brewing Issues (Inglese). Ed. Brewers publications
T. Zangrando e M. Marconi. Birra: materie prime, tecnologie, stili. Ed. Edagricole
Assessment methods and Criteria
The examination consists of a written test aimed at ascertaining the student's knowledge of the theoretical and applicative aspects of beer technology and distillates. The written test consists of about 30 closed-ended questions. In order to take advantage of the facilities provided for the exam, DSA students must first notify the Office (www.unimi.it/studenti/serviziodisabiliedsa.htm) of their situation. Students enrolled in an examination call and who no longer wish to take the exam are required to promptly inform the teacher. In the event of non-compliance, they will not be able to present themselves at the next appeal. The examination method is considered effective for achieving an assessment of skills acquired by the student in the context of the technologies of alcoholic beverages and spirits, taking into account the topics covered in the lectures.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
De Noni Ivano
Shifts:
-
Professor:
De Noni IvanoProfessor(s)
Reception:
By appointment
Sezione Tecnologie Alimentari - DeFENS