VIEN 5360

VIEN 5360

Course information provided by the Courses of Study 2022-2023.

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.

  • Summarize the key physical laws involving gasses and liquids which are pertinent to distilling.
  • 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.) in alcoholic beverage distillation and the choices that distillers have in their use and source.
  • Summarize how the type of still and distillation process options impact the sensory properties of the spirit produced.
  • 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 spirits and cocktails (mixed, over ice, neat, etc.).
  • Describe ongoing and emerging technological, economic, and social challenges to the distilled spirits industry.

View Enrollment Information

  •   Regular Academic Session.  Combined with: FDSC 2360FDSC 5360VIEN 2360

  • 1 Credit Stdnt Opt

  • 11994 VIEN 5360   LEC 001

  • Instruction Mode: In Person
    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 FDSC 5360 to determine if seats are still open.