| Title: | Spirit Production |
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| Long Title: | Spirit Production |
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| Field of Study: |
Chemical & Process Eng
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| Valid From: |
Semester 1 - 2016/17 ( September 2016 ) |
| Module Coordinator: |
Michael J. OMahony |
| Module Author: |
IAN O SULLIVAN |
| Module Description: |
This module considers aspects of the distillation process from the conversion of wort to the maturation of Whiskey. This is also preparatory module for the Institute of Brewing & Distilling, Diploma in Distilling, Fermentation, Distillation and Maturation Examination (Module 2). |
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| LO1 |
discuss yeast properties and fermentation as they apply to the whiskey production process. |
| LO2 |
distinguish between the pot and continuous distillation processes and products. |
| LO3 |
consider factors affecting product quality and process hygiene. |
| LO4 |
detail post distillation flavour modification concepts and characteristics. |
| LO5 |
complete a series of laboratory analyses relating to distillation process and analytical techniques. |
| Pre-requisite learning |
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
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Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list. |
| No incompatible modules listed |
Co-requisite Modules
|
| No Co-requisite modules listed |
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
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| No requirements listed |
Module Content & Assessment
| Indicative Content |
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Yeast & Fermentation
Morphology, genetic characteristics, brewing characteristics, carbohydrate metabolism, production of flavour components, nutritional requirements. Principal fermentation variables, yeast handling, fermenter operation and control.
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Pot Distillation
Ethanol profiles, congener behaviour, pre-distillation influences on quality, still operation, effects of copper.
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Continuous distillation
Ethanol profiles, wash strength, reflux control, congener behaviour, still operation.
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Maturation
Principles and concepts of maturation, properties of oak wood, cask types and properties, maturation changes, non-matured spirits.
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Quality & Hygeine
Sensory analysis, international quality management standards, laboratory standards, plant cleanliness and sterility, spoilage organisms and their detection.
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Laboratory
Operation of a distillation column in continuous and batch mode. measurement of volatile congeners by GLC, measurement of non-volatile congeners by HPLC. Analysis of phenols and tannins, spirit colour, sensory components, site visit.
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| Assessment Breakdown | % |
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| Course Work | 50.00% |
| End of Module Formal Examination | 50.00% |
| Course Work |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Essay |
Detailed treatment of a topic covered in class |
1,2,3,4 |
15.0 |
Week 9 |
| Practical/Skills Evaluation |
Laboratory and site visit reports |
5 |
35.0 |
Every Second Week |
| End of Module Formal Examination |
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| Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
| Formal Exam |
Examination of all theoretical content |
1,2,3,4,5 |
50.0 |
End-of-Semester |
| Reassessment Requirement |
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.
|
The institute reserves the right to alter the nature and timings of assessment
Module Workload
| Workload: Full Time |
| Workload Type |
Workload Description |
Hours |
Frequency |
Average Weekly Learner Workload |
| Lecture |
Delivery of course material |
2.0 |
Every Week |
2.00 |
| Lab |
Laboratory practicals |
2.0 |
Every Second Week |
1.00 |
| Lecturer-Supervised Learning (Contact) |
Site visit |
3.75 |
Once per semester |
0.25 |
| Independent & Directed Learning (Non-contact) |
Study of course material and compilation of laboratory reports |
3.75 |
Every Week |
3.75 |
| Total Hours |
11.50 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.25 |
| Workload: Part Time |
| Workload Type |
Workload Description |
Hours |
Frequency |
Average Weekly Learner Workload |
| Lecture |
Delivery of course material |
2.0 |
Every Week |
2.00 |
| Lab |
Laboratory practicals |
2.0 |
Every Second Week |
1.00 |
| Lecturer-Supervised Learning (Contact) |
Site visit |
3.75 |
Once per semester |
0.25 |
| Independent & Directed Learning (Non-contact) |
Study of course material and compilation of laboratory reports |
3.75 |
Every Week |
3.75 |
| Total Hours |
11.50 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.25 |
Module Resources
| Recommended Book Resources |
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- Ingledew, W.M. 2009, The Alcohol Textbook: A reference for the Beverage, Fuel and Industrial Alcohol Industries, 5th Ed., Nottingham University Press [ISBN: 1904761658]
- Inge Russell, Graham Stewart 2014, Whisky: Technology, Production and Marketing, 2nd Ed., Elsevier [ISBN: 9780124017351]
| | This module does not have any article/paper resources |
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| Other Resources |
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- Magazine: Institute or Brewing & DistillingBrewer and Distiller International
Magazine
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Module Delivered in
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