Distillation Principles and Practices
As an introduction to the science of distillation this course uses the study of pre-fermentation and fermentation biology, phase separation and vapor-liquid equilibrium, and sensory perception as a vehicle to explore the role of science and technology in the production and enjoyment of distilled beverages. Sensory samples and commercial samples of spirits will be used to illustrate the sensory properties and chemical components which define different types of distilled spirits, with the goal of understanding how different raw materials, processing, and aging impact these sensory properties.
Topics
- Summarize the key physical laws involving gasses and liquids which are pertinent to distilling.
- Summarize the key steps in the distillation process and contrast these steps to other fermented beverages.
- Explain the role of the raw materials (grains, fruits, and other agricultural products, barrels, etc.) in alcoholic beverage distillation and the choices that distillers have in their use and source.
- Summarize how the type of still and distillation process options impact the sensory properties of the spirit produced.
- Describe the sensory properties of major distilled spirit styles and explain how they differ in production practices and chemical composition.
- Explain how different distillation techniques and aging requirements might impact the method of consumption of distilled spirits and cocktails (mixed, over ice, neat, etc.).
- Describe ongoing and emerging technological, economic, and social challenges to the distilled spirits industry.
Official roster learning outcomes
Prerequisites & course information
background equivalent to: BIOG 1140 or BIOG 1440 or BIOG 1500 or BIOMG 1350 or BIOEE 1610 or BIOEE 1780 or BIOAP 1100 or PLSCI 1115; CHEM 2070 or CHEM 1560.
Sources
- Course catalogue ↗2026-2027
- Catalogue entry ↗
Catalogue variants
- Distillation Principles and Practices · 1.0 · Graduate