Alcoholic Beverage Technology

The teaching aims to provide students with knowledge related to parameters useful for characterizing wine, beer and some spirits. The teaching aims to make students competent in the management of alcoholic beverage production processes. Frontal teaching activities will provide knowledge of the physical, biological and chemical phenomena involved in alcoholic beverage manufacturing to understand the role of each individual process step and its effect on the characteristics of the finished product.

At the end of the course, the student should know the production technologies of alcoholic beverages (wine, beer, distilled spirits, etc.) knowing how to identify and manage the process parameters that affect the quality of finished products. The student will also have to acquire technical language properties inherent to the topics covered for the purpose of writing graduate thesis.