- Schedule of Classes - June 18, 2018 7:14PM EDT
- Course Catalog - June 14, 2018 7:15PM EDT
Course information provided by the Courses of Study 2017-2018.
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.
When Offered Spring.
Fees Course fee: $50 tasting fee will be applied to student bursar bill.
Prerequisites/Corequisites Prerequisite: Introductory biology and chemistry, or permission of instructor.
- Understand the basic physiological principles of human perception of foods and beverages, and how human perception is utilized in the study of sensory science.
- Summarize the key steps in the distillation process and contrast these steps to other fermented beverages.
- 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.
- Describe the sensory properties of major distilled spirit styles and explain how they differ in production practices and chemical composition.
- Explain how different distillation techniques and aging requirements might impact the method of consumption of distilled beverages (mixed, over ice, neat, etc.).
- Describe ongoing and emerging technological, economic, and social challenges to the distilled spirits industry.
Seven Week - Second. Combined with: VIEN 2360
Credits and Grading Basis
1 Credit Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
- MW Stocking Hall 146
- Mar 19 - May 9, 2018
Introductory biology and chemistry or permission of instructor. A $50 tasting fee will be applied to student bursar bill. Students must bring 4 appropriate glasses to each class, starting in the second week. If this section of the course is full, please check VIEN 2310 to determine if seats are still open.
Disabled for this roster.