Alcohol, Liqueur and Vodka Products Technology

Major: Fermentation Products and Wine-making Technologies
Code of subject: 7.181.01.O.010
Credits: 6.00
Department: Organic Products Technology
Lecturer: professor Stepan Melnyk, associate professor Yuriy Khlibyshyn
Semester: 2 семестр
Mode of study: денна
Learning outcomes: • to know the technological, technical, and economic terms and concepts, the requirements of the standards for the quality of raw materials, auxiliary materials, and finished products; • to know the scientific basis of modern technological processes of alcohol and alcoholic beverages production and methods of their implementation; • to know the principles of technology of alcohol, vodka, alcoholic beverages, and semi-alcoholic fruit drinks, infusions, aromatic alcohols, sugar syrup, color, fortified juice, and rational ways of water treatment; • to know the ways of improving existing technologies and products quality and reducing production costs, the outlook for the industry, energy and resource conservation, the environmental condition of existing plants; • to know the ways of disposing of waste and side products and reducing and disposing of hazardous industrial waste and sewage; • to be able to develop and improve processes of production of alcohol, vodka, and alcoholic beverages, fortified juices, fruit drinks, liqueurs, and aromatic alcohols using the recent methods of mass transfer; • to choose the best process parameters and to solve the problem of improving product quality.
Required prior and related subjects: prerequisites: • Innovative Technologies and Engineering of Food Enterprises. co-requisites: • Baking Yeast Technology. • Beer and Non-alcoholic Beverages Technology. • Wine Technology.
Summary of the subject: Characteristics and history of the production of alcohol and alcoholic beverages. General characteristics of products and production. Prospects and tasks of the industry. Raw and auxiliary materials of alcohol production. Preparation of starch raw material for processing. Water heat processing of starch materials. Saccharification of starch raw material. Preparation of molasses wort. Cultivation of yeast. Fermentation of wort. Distillation of alcohol from the fermented wort and its rectification. The technology of technical ethyl alcohol. The technology of energy and resource conservation of alcohol production. Use of by-products and wastes of alcohol production. Characteristics of process water. Water requirements for alcoholic beverage production. Conditioning and preparation of water with specified salt content. The chemical structure and physic-chemical properties of ethyl alcohol and water-alcohol solutions. Preparation and recipes of vodka and other alcoholic beverages. Plant raw materials in the production of liqueurs and bitters. Preparation of alcoholized juices and fruit drinks. Preparation of alcoholized infusions. Preparation of aromatic alcohols. Auxiliary components in alcoholic beverage production and their characteristics. Preparation of liqueurs, cordials, bitters. Methods of technological and chemical control of production. Classification and selection of drinks. Assessment of the quality of the drinks: the value of sensory research, taste and taste sensations, scoring drinks. Extraction of alcohol from waste products.
Assessment methods and criteria: • written reports on laboratory works, oral examination (30%) • final control (exam): written-oral form (70%)
Recommended books: 1. Технологія спирту. В.О.Маринченко, В.А.Домарецький, П.Л.Шиян, В.М.Швець, П.С.Циганков, І.Д.Жолднер/Під ред. проф. В.О.Маринченка. – Вінниця: “Поділля – 2000”, 2003. – 496 с. 2. Бурачевский И.И. Производство водок и ликероводочных изделий/ [Бурачевский И.И., Зайнуллин Р.А., Кунакова Р.В., Поляков В.А., Федоренко В.И.]. – М.: ДеЛи принт, 2009. – 324 с. 3. И.И.Бурачевский, К.И.Скрипник. Современные способы получения полуфабрикатов ликеро-водочного производства. – М.: Пищевая промышленность, 1981. – 135 с. 4. Полыгалина Г.В. Технохимический контроль спиртового и ликеро-водочного производств. – М.: Колос, 1999. – 336 с.