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Lecturer(s)
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Kůrová Vendula, Ing. Ph.D.
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Salek Richardos Nikolaos, doc. Ing. Ph.D.
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Lorencová Eva, Ing. Ph.D.
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Course content
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1. Technology of producing various types of tea (true teas, herbal teas, and fruit teas). 2. Technology of producing basic and specialty types of coffee, production of coffee substitutes. 3. Fermentation processes, fundamentals of fermentation technology, distilling. 4. Production of fruit brandies, brandies from wine, and pomace brandies. 5. Production of grain spirits, malt spirits, and spirits from selected specialty raw materials. 6. Technology of producing spirits (production of fruit, herbal, and emulsion liqueurs). 7. Raw materials for beer production, malting. 8. Brewing, production of basic and specialty types of beer. 9. Technology of producing still wines. 10. Production of other types of wine (sparkling and semi-sparkling wines, fortified, spiced, and naturally sweet wines). 11. Production of fruit wines, cider, and mead. 12. Fermented low-alcohol beverages (kombucha, water kefir, ginger beer, kvass). 13. Technology of producing non-alcoholic beverages (juices, nectars, concentrates). 14. Technology of producing non-alcoholic beverages (mineral waters and carbonated waters, syrups, lemonades, and beverages as functional foods).
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Learning activities and teaching methods
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Lecturing, Simple experiments
- Participation in classes
- 56 hours per semester
- Home preparation for classes
- 30 hours per semester
- Preparation for course credit
- 14 hours per semester
- Preparation for examination
- 20 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of food technology and biotechnology. |
| Knowledge of food technology and biotechnology. |
| learning outcomes |
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| characterize raw materials and their quality parameters |
| characterize raw materials and their quality parameters |
| describe technological schemes of production and modern technological procedures |
| describe technological schemes of production and modern technological procedures |
| explain which factors have a positive/negative effect on the production process and the final product |
| explain which factors have a positive/negative effect on the production process and the final product |
| define the by-products of production and the possibilities of their further/future use |
| define the by-products of production and the possibilities of their further/future use |
| define the basic principles of beverage preservation and storage |
| define the basic principles of beverage preservation and storage |
| specify selected properties of the final product |
| specify selected properties of the final product |
| be familiar with legislation rules about selected beverages |
| be familiar with legislation rules about selected beverages |
| Skills |
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| design technological processes of specific beverages |
| design technological processes of specific beverages |
| manufacture a given beverage type |
| manufacture a given beverage type |
| perform basic analysis of the final product |
| perform basic analysis of the final product |
| identify defects and determine possibilities for correction |
| identify defects and determine possibilities for correction |
| evaluate the product sensorially using correct procedures |
| evaluate the product sensorially using correct procedures |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Written examination |
| Written examination |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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ASHURST, P, HARGITT, R., PALMER, F. Soft Drink and Fruit Juice Problems Solved. Cambridge, UK. 2017.
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BASAŘOVÁ, G. a kol. Pivovarství: Teorie a praxe výroby piva. Praha, 2010. ISBN 978-80-7080-734-7.
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BUGLASS, A. J. Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects. West Sussex, 2011. ISBN 978-0-470-51202-9.
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DR VS SHARMA A DR KUMUDINI GUNASEKARE. Global tea science: Current status and future needs. Cambridge, UK. 2018.
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FIC V. Víno: Analýza, technologie, gastronomie. Český Těšín, ČR, 2015. ISBN 9788086380773.
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KADLEC, P., MELZOCH, K., VOLDŘICH M. Procesy a zařízení v potravinářství a biotechnologiích. Ostrava: Key Publishing. 2013.
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KADLEC, P., MELZOCH, K., VOLDŘICH M. Přehled tradičních potravinářských výrob: technologie potravin. Ostrava: Key Publishing, 2012. ISBN 978-80-7418-145-0.
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MICHLOVSKÝ, M. Mikrobiologie a biochemie vína. Rakvice, ČR. 2020.
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RAMAKRISHNA, A., GIRIDHAR P., JESZKA-SKOWRON, M. Coffee science: biotechnological advances, economics, and health benefits. Boca Raton, Florida. 2023.
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Související legislativní předpisy. zákony a prováděcí vyhlášky, nařízení a věstníky EU.
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VELÍŠEK, J. A J. HAJŠLOVÁ. Chemie potravin. Praha, 2009. ISBN 978-80-86659-17-6.
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