ven1401001 - VEN 140 -Spring 2010 Distilled Beverage...

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1 VEN 140 -Spring 2010 Distilled Beverage Technology Course Outline, The World of Spirits, Distilled Beverage Definitions Roger Boulton 3154 RMI North rbboulton@ucdavis.edu DATE TOPIC Monday March29th Course Outline, Introduction, Beverage Definitions Wednesday March 31st Standards of Identity, Units of Concentration, Conversions Friday April 2nd Safety Considerations of Ethanol Solutions Monday April 5th Vapor-Liquid Equilibria: Binary Systems Wednesday April 7th The Ethanol-Water System, Activity Coefficients Friday April 9th Boiling Point, Vapor Composition Calculations Monday April 12th BP and X-Y Diagrams and Programs Wednesday April 14th Single Stage, Continuous (Flash) Distillation Friday April 16th Origin of Secondary Volatile Components Monday April 19th Volatility of Secondary Components Wednesday April 21st Single Stage Batch (Differential) Distillation Friday April 23rd MIDTERM EXAMINATION
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2 Monday April 26th Binary Batch (Pot) Distillation Wednesday April 28th Multicomponent Batch (Pot) Distillation Friday April 30th Multistage, Binary, Continuous (Column) Distillation Monday May 3rd Multistage, Multi-component (Column) Distillation Wednesday May 5th Batch Rectification Friday May 7th Oak Barrel Aging: Chemistry, Extraction and Reactions Monday May 10th Cognac: The Region, Distillation, Aging Wednesday May 12th Armagnac: The Region, Distillation, Aging Friday May 14th California Brandies – History, Distillation Monday May 17th Fruit Brandies and Grappas Wednesday May 19th Scotch and Irish Whiskies Friday May 21st American and Canadian Whiskies SaturdayMay 22nd FIELD TRIP: St George Spirits, Alameda, CA Monday May 24th Tequila Wednesday May 26th Rums Friday May 28th Gins, Botanicals, Essential Oils Monday May 31st UNIVERSITY HOLIDAY (Memorial Day) Wednesday Jun 2nd Vodkas Friday Jun 4th Review Session SaturdayJun 5th FINAL EXAMINATION (8:00am - 10:00am) Grade Composition: (Assignments (4) 40%, Midterm 30%, Final 30%) The Range of Distilled Sprits
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3 Fruit Spirits Plant Infusions Cane Spirits Agave Spirits Grain Spirits Grape Spirits Distilled Spirits Whiskies Barley, Wheat, Rye and Corn Shochus Vodkas Rums White and Aged Tequilas Silver, Reposado and Anejo Mezcals Grape Brandies Cognac, Armagnac, Grappas Gins Botanicals Herbs Vodka Infusions Liqueurs Fruit Brandies Pear, Cherry, Raspberry, Plum and Quince Sprouting, Smoke Drying Pectin Hydrolysis Anaerobic Composting Starch or Inulin Hydrolysis Malting Mashing Pre-Treatments
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4 Microbial Products Biochemical Modification Concurrent Fermentation Microbial Nutrition pH Shift Buffering Bacterial Fermentation Yeast Fermentation Fermentation Enhancer Formation Oxidation Reactions Evaporative Loss Esterification Ranchio Development Oak Extraction Aging Chemistry
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5 Double Batch Single
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ven1401001 - VEN 140 -Spring 2010 Distilled Beverage...

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