Course overview
This course involves teaching sessions that may be attended by both undergraduate and postgraduate students.
Distillation principles and wine distillation practices. Production of Australian and overseas grape spirits for fortified wine and brandy production. Production of potable distilled beverages other than brandy. Legal requirements of fortified wine production and distillation. Production of Australian and overseas sparkling wine styles. Sensory evaluation of spirits, fortified and sparkling wines.
Course learning outcomes
- Explain the theory behind distillation and describe how it applies in practice to distillation of feedstocks and production of spirits and fortified beverages.
- Critique the methods used to produce fortifying spirits from grape products, and apply principles and calculations relating to distillation and fortification to problem solving.
- Discuss aspects related to the legalities and taxation of distilled and fortified beverages in Australia.
- Differentiate the methods for producing fortified and sparkling wines, evaluate the quality considerations in their production, and demonstrate an ability to undertake sensory evaluation of spirits, fortifieds and sparkling wines.
- Compose written scientific reports based on the practical work undertaken and synthesise scientific information from different sources.