Logo Facoltà di Scienze Agrarie e Alimentari Universitā degli Studi di Milano foto
Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
contatti    cerca    mappa   
Brewing and spirits technology
Code: G250Q-
Teacher:  Ivano De Noni
CFU subdivision: Lectures: 4
Basic aims:  The aim of the course is to give students basic knowledge for management of the fundamental biochemical and technological aspects involved in brewing and in the production of spirits. Next to the technology, students will learn also about the legislation in the field of alcoholic beverages making.
Acquired skills:  The acquired skills are aimed at knowledge of raw materials, processing technologies in beer and spirits and the factors that affect the quality of final products.
Course contents:  This course offers broad coverage of all product categories in the field of alcoholic beverages (wine, beer and spirits). The course will deal with different technological processing schemes involved in manufacturing of beer and spirits.
Program:  BEER- Economic indicators and legislation. Raw materials used in brewing. Structure of the barley grain. Enzymic modification and biochemical changes occurring during germination. Characteristics and production of the main classes of malts used in brewing. Milling of malt and wort production (mashing). Water quality (source, ionic composition, treatments). Principal mashing methods and mashing biochemistry (starch conversion, proteolysis..). Hops: processing and forms used in brewing, specifications and introductory hop chemistry. Wort boiling, clarification and cooling. Brewing yeast management and fermentation. Brewing yeast taxonomy and biochemistry. Biological and chemical processes that contribute to the maturation of beer. Formation of non-biological hazes and stabilisation against non-biological haze. Clarification and filtration. Bottling. Sensory analysis of beer. SPIRITS - Distillation principles. The properties of ethanol-water mixture. Batch and continuous distillation. Processing of grappa, Cognac, brandy, whisky, rum, gin and vodka.
Prerequisites:  The course is addressed to students graduating in Viticulture and Enology
Preparatory instructions:  Inorganic and organic chemistry, biochemistry, food microbiology
Learning materials:  Handouts of PowerPoint slides and notes.
Suggested book: George J. Fix - Principles of Brewing Science: A Study of Serious Brewing Issues. Ed. Brewers publications
Other info:  The student will undergo a final written examination.
Program of Brewing and spirits technology (pdf version)
  The Faculty
  How to reach us
  Undergraduate programmes
  Teaching organization
  LLP/Erasmus for incoming students
Universitā degli Studi di Milano