| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Oenology (2014) |
 Subjects |
| SPIRITS |
| Contents |
| IDENTIFYING DATA | 2023_24 |
| Subject | SPIRITS | Code | 19224228 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | Fourth | 2Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| Topic 1: History of distillation | |
| Topic 2. Distillation methods and equipments | 2.1. Discontinuous distillation: stills and distillation columns 2.2. Continuous distillation |
| Topic 3. Sensory analysis of distillates | |
| Topic 4. Spirit drinks legislation | |
| Topic 5. Types of distillates. Raw materials. |
Grapes, sugarcane, beets, cereals, agave, fruits |
| Topic 6. Congeneric distillates. |
6.1. Grape distillates: Brandy (Cognac, Armangac), Pisco 6.2. Distillates derived from cereals: Whisky, bourbon 6.3. Distillates derived from sugar cane: Rum, cachaça 6.4 Distillates derived from agave: Tequila, mezcal 6.5 Fruit distillates: Pear, apricot, plum, apple, others |
| Topic 7. Non-congeneric distillates |
7.1.Gin 7.2. Vodka |
| Topic 8. Liqueurs | Herbal liqueurs Coffee liqueurs aniseed liqueurs |
