VIEN 2360 - Distillation Principles and Practices

(crosslisted) FDSC 2360

Spring. 1 credit. Student option grading.

Prerequisite: introductory biology and chemistry, or permission of instructor. Course fee: $50 tasting fee will be applied to student bursar bill. Co-meets with FDSC 5360/VIEN 5360.

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 key physical laws involving gasses and liquids which are pertinent to distilling.

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.) in alcoholic beverage distillation and the choices that distillers have in their use and source.

Outcome 4: Summarize how the type of still and distillation process options impact the sensory properties of the spirit produced.

Outcome 5: Describe the sensory properties of major distilled spirit styles and explain how they differ in production practices and chemical composition.

Outcome 6: Explain how different distillation techniques and aging requirements might impact the method of consumption of distilled spirits and cocktails (mixed, over ice, neat, etc.).

Outcome 7: Describe ongoing and emerging technological, economic, and social challenges to the distilled spirits industry.