Cultivation of Plants for Beer, Liqueurs and Spirits Production
A.Y. 2023/2024
Learning objectives
The main objective of this course is to provide a proper level of knowledge in the cultivation of plants to be used as raw materials to produce beer, and spirits (including liqueurs). The course will provide useful tools for the management of crops and essences used in the production process of beer, liqueurs and spirits. In particular, the most appropriate agronomic techniques to be applied according to the eco-physiological responses of the crops will be illustrated.
Expected learning outcomes
The students who have attended the course will be able to manage the cultivation of the crops of interest in a sustainable way, obtaining the maximum yield and quality from the productions, with the lowest possible impact on the agro-ecosystem.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Introduction: presentation of the course and illustration of the main objectives;
- Optimization of cultivation practices in order to maximize the yield and quality of crops used to produce beer, liqueurs and spirits;
- The secondary metabolism of plants and its importance in relation to the production of alcoholic beverages;
- The sector of aromatic plants and their use in the production of alcoholic beverages;
- The most interesting aromatic species;
- Hop;
- The cereals used in the production of beer.
For each of the considered species, the botanical characteristics, the nutritional and pedoclimatic needs, the cultivation techniques, the post-harvest management and the main quality indexes will be illustrated.
- Optimization of cultivation practices in order to maximize the yield and quality of crops used to produce beer, liqueurs and spirits;
- The secondary metabolism of plants and its importance in relation to the production of alcoholic beverages;
- The sector of aromatic plants and their use in the production of alcoholic beverages;
- The most interesting aromatic species;
- Hop;
- The cereals used in the production of beer.
For each of the considered species, the botanical characteristics, the nutritional and pedoclimatic needs, the cultivation techniques, the post-harvest management and the main quality indexes will be illustrated.
Prerequisites for admission
Agronomy (basic knowledge).
Teaching methods
Lecture.
Teaching Resources
Teaching material provided by the teacher (slides and scientific papers). All the material will be uploaded on the Ariel platform.
Assessment methods and Criteria
Written test. Multiple choice (15 ) and open questions (3-4). Evaluation in thirtieths. The assessment will consider the level of understanding, correctness in the presentation, appropriateness in the use of technical-scientific language and the ability to synthesize. The result of the written tests will be communicated to the students via e-mail and they will be given the opportunity to discuss the evaluation together with the teacher. The result is refusable.
AGR/04 - VEGETABLE AND ORNAMENTAL CROPS - University credits: 4
Lessons: 32 hours
Professor:
Cocetta Giacomo
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