Unit BEER TECHNOLOGIES
- Course
- Food science and technology
- Study-unit Code
- 80999606
- Curriculum
- Tecnologie birrarie
- Teacher
- Ombretta Marconi
- Teachers
-
- Ombretta Marconi
- Hours
- 54 ore - Ombretta Marconi
- CFU
- 6
- Course Regulation
- Coorte 2019
- Offered
- 2021/22
- Learning activities
- Caratterizzante
- Area
- Discipline della tecnologia alimentare
- Academic discipline
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- The course aims to provide students with the technical-scientific basis for understanding the chemical, physical and sensory properties of beer and the techniques which are commonly used to measure them. In addition, the course aims to provide students with the tools to develop an analitycal plan for the process control.
- Reference texts
- Didactic material distributed by the teacher
1. August Gresser, "Il manuale del birraio pratico", Fachverlag Hans Carl GmbH, Numberg
2. Wolfgang Kunze, "Technology Brewing and Malting", VLB, Berlino - Educational objectives
- The main knowledge gained will be:
1. Chemical, physical, instrumental and sensory evaluation of the quality of the beer.
The main skills (skills) will be:
1. Setting of chemical, physical, instrumental and sensory evaluation of the quality of the beer.
2. Interpretation of analytical data related to the quality of the beer.
3. Setting up a plan of analytical process to improve the quality of the beer. - Prerequisites
- In order to understand the topics covered in this course you must have passed the Chemistry exam and have the knowledge of the main steps in the process of malting and brewing. Knowledge of these topics appears to be a prerequisite for the student who wants to follow the course with profit. The knowledge of the basic rules for safety and the correct behavior in a laboratory is also required.
- Teaching methods
- The course is organized as follows:
- Lectures on all the topic of the course;
- Laboratory experiments for the measurement of the main analytical parameters of quality and for the sensory evaluation of the beer. - Other information
- The teacher meets the students every day, by appointment, at the following address:
Department of Agricultural, Food and Environomental Sciences-Food Technologies Research Unit, Via San Costanzo, Perugia-1st floor. - Learning verification modality
- The exam consists on an oral tests.
The oral tests consists on an interview of about 30 minutes to verify the knowledge level and the understanding capability of the student on the theoretical and applicative topics of the course. - Extended program
- Main chemical, physical and sensory properties affecting the quality of the beer and the related valuation techniques. Developing a plan of analytical control. Principles of standard and instrumental analysis for the assessment of malt, wort and beer. Standard methods of analysis of malt: production of a standard laboratory wort, moisture, extract, saccharification time, viscosity, pH, color, nitrogen, protein, fermentability. Standard methods of analysis of beer: ethanol, color, pH, bitter, proteins, carbohydrates, dissolved gases (CO2 / O2); foam stability, viscosity measurement, polyphenols. Instrumental methods (HPLC, GC :) determination of dimethyl sulphide (DMS) in the malt and beer, determination of amino acids in the wort and beer, determination of vicinal diketones (VDK) and volatile compounds responsible for flavor beer with reference to the raw materials and the process of fermentation. Basic principles and application of sensory analysis of a beer. Definitions of beer quality.