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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 production of different types of tea (real, herbal and fruit teas). 2. Technology of production of basic and special types of coffee, production of coffee products. 3. Fermentation processes, basics of fermentation technologies. 4. Raw materials for beer production, malting. 5. Brewing, production of basic and special types of beer. 6. Technology of still wine production. 7. Production of other types of wine (sparkling and semi-sparkling wines, fortified, spicy and naturally sweet wines). 8. Production of fruit wines, cider and mead. 9. Distillery. 10. Production of fruit distillates, wine distillates and marc. 11. Production of grain distillates, malt distillates and selected special raw materials. 12. Technology of production of spirits (production of fruit, herbal and emulsion liqueurs). 13. Technology of production of soft drinks (juices, nectars, concentrates). 14. Technology of production of soft drinks (mineral waters and carbonated waters, syrups, lemonades and drinks as functional foods).
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Learning activities and teaching methods
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Lecturing, Simple experiments
- Participation in classes
- 36 hours per semester
- Preparation for course credit
- 14 hours per semester
- Preparation for examination
- 30 hours per semester
- Home preparation for classes
- 40 hours per semester
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| learning outcomes |
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| Knowledge |
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| know how to characterize raw materials and their quality parameters |
| know how to characterize raw materials and their quality parameters |
| know the technological schemes of production and modern technological procedures |
| know the 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 |
| know the by-products of production and the possibilities of their further/future use |
| know the by-products of production and the possibilities of their further/future use |
| know the basic principles of beverage preservation and storage |
| know 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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| Written examination |
| Written examination |
| Oral examination |
| Oral examination |
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Recommended literature
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ASHURST, P.R. Chemistry and Technology of Soft Drinks and Fruit Juices, 2nd Edition. New Yersey, 2005. ISBN 978-1-4051-2286-3.
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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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KADLEC, P. a kol. Procesy potravinářských a biotechnologických výrob. Praha, 2003. ISBN 80-7080-527-7.
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Kadlec, Pavel. Technologie potravin II. Vyd. 1. Praha : Vysoká škola chemicko-technologická, 2002. ISBN 80-7080-510-2.
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Související legislativní předpisy. zákony a prováděcí vyhlášky, nařízení a věstníky EU.
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STEEN, P.R. a R. ASHURST. Carbonated Soft Drinks: Formulation and Manufacture. Oxford, 2006. ISBN 978-14051-3435-4.
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VELÍŠEK, J. A J. HAJŠLOVÁ. Chemie potravin. Praha, 2009. ISBN 978-80-86659-17-6.
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WINTGENS, J.N. Coffee: Growing, Processing, Sustainable Production. Weinheim, 2004. ISBN 978-3-527-33253-3.
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