Fermented Beverages Technology

Major: Fermentation Products and Wine-making Technologies
Code of subject: 7.181.01.E.037
Credits: 6.00
Department: Organic Products Technology
Lecturer: Associated Professor Roksolana Blishch
Semester: 2 семестр
Mode of study: денна
Learning outcomes: • physical, chemical, physico-chemical, microbiological and biochemical fundamentals of fermentation industries processes; • issues of ecology and life safety, guided by their requirements in practice; • production basic fermentation processes, methods of drinks production; • basic technological equipment of modern enterprises for the beverages production; • basic rules and regulatory materials production of fermentation products technology • independently, creatively and scientifically proved to take professional decisions with regard to their social and environmental consequences; • to use their knowledge to solve practical problems related to the implementation of the enterprises of Ukraine; • to analyze workflow, enforce process parameters to set level; • to decide on technological feasibility and technical solutions; • justify the choice of optimal modes of technological schemes and use of equipment.
Required prior and related subjects: prerequisites: • Alcohol, Ligueur and Vodka Products Technology; • Innovative Food Technology; co-requisites: • Microbiology of Fermentation Process and Wine; • Biochemistry of Fermentation Production; • Beer and Non-alcoholic Beverages Technology.
Summary of the subject: Fermentation technology industries as the science of methods and processes of different raw materials into products of fermentation. Overview of fermentation industries. The current state and prospects of fermentation technology industries Ukraine. Fundamental Technological scheme of the basic food groups fermentation technology modes and methods of regulation. The main technological equipment of modern enterprises for the production of alcoholic beverages. Biochemical and microbiological bases of technology. The enzymes in fermentation technology industries. Physical, chemical, physical, chemical, microbiological and biochemical bases of processes fermentation industries. Kinetics of processes. The formation of colloidal structures. Extraction of raw materials. Sorption mechanism sorb¬tsiyi, types of sorption. Crystallization. Alcoholic fermentation - the main production process technology manufacturing beverages. The chemistry of the process. Factors affecting the course of alcoholic fermentation. Methods of enochemistry research. Main (regulated by regulations) and optional (recommended) indicators grapes, wine and wines. The physiological role of phenolic compounds fermentation feedstock production. The value of technology in winemaking. Technology stock phenolic compounds. Catechins: The main representatives, structure, properties. Stereoisomers catechins. The technological part of catechins and leykoantotsianiv. Factors that determine the color of anthocyanins. Changes in anthocyanins technological process of making wine. Minerals fermentation feedstock production. The main representatives. Their technological and physiological role. The impact of technological methods on the mineral content in beverages. Theoretical basis and beverage filtration technology. Theoretical basis and processing technology drinks cold and heat. Pasteurization, hot spills. Methods for stabilizing beverages. Technology holding drinks. Operations are carried out in the holding. Providing kondytsiynosti drinks. Blending, fortification. Reducing the acidity and pidkyslyuvannya. Packing and holding drinks in bottles. Improving the technology of wine and wine through the use of modern methods of preparation of raw materials, enzymes and equipment. Innovative technologies bioconversion of renewable raw materials into ethanol different purpose. Technology mash of rice for the manufacture of soft drinks. The technology extracts, concentrates and beverages with herbal syrovayny. Technology biologically active fermented beverages. Innovative technologies fermentation and winemaking. Technology fermented honey drink.
Assessment methods and criteria: • written reports on laboratory work, oral examination, reference work (30%); • final control (70% control measure, examination): written, oral form (70%).
Recommended books: 1. Зінченко М.Г. Біохімічні і мікробіологічні основи харчової та бродильної технології : навч. посібник / М. Г. Зінченко. - Харківський політехнічний ін-т, нац. техн. ун-т. – Х. : НТУ “ХПІ”, 2009. – 188 с. 2. Куц А.М., Кошова В.М. Технологія бродильних виробництв: Конспект лекцій з дисц. «Загальні технології харчової промисловості» для студ. ден. та заоч. форм навчання напряму підготовки 6.051701 "Харчові технології та ін­женерія" / А.М. Куц, В.М. Кошова. - К.: НУХТ, 2011. — 156 с. 3. Ковалевський К.А. Технологія вина і обладнання виноробних виробництв: навчальний посібник / К.А. Ковалевський, Н.І. Ксенжук, Г.Ф. Сльозко – Херсон: Херсонський національний технічний університет, 2006. - 592 с. 4. Мамай О.І. Хімічний і технологічний контроль виноробства / О.І. Мамай, Г.Ф. Сльозко, О.В. Стоянова - К.: Інкос, 2004. - 221с.