1st week Beer (alcohol, gradation, residual extract) 2nd week Beer (- and -bitter acids, bitterness of beer isooctane extract 275 nm) 3rd week Beer (turbidity, nephelometry, suspension with formazin) 4th week Beer (organic sulfides, HS-GC-FPD) 5th week Wine (acidity, residual sugar, antioxidants) 6th week Wine (alcohol, relative density) 7th week Wine (sulphites, free and bound) 8th week Wine (determination of iron and calcium) 9th week Cider (alcohol, malic acid) 10th week Mead (electrophoretic determination of hydroxy-methyl-furfural) 11th week Spirits (determination of the main volatile substances in spirits using GC) 12th week Vinegar (titration determination of acetic acid, caramel)
|
The aim of the subject "Laboratory of the quality of products of fermentation processes" is to familiarize the audience with practical examples of selected methods of analysis of beer, wine, cider, spirits and vinegar according to valid standards. Emphasis is also placed on gaining practical experience applicable in the food industry.
After completing the subject "Laboratory of the quality of products of fermentation processes", the student will be familiar with the standardized methods that are used in practice in the evaluation of the quality of beers, wines, ciders, meads, spirits and vinegars. He will be able to apply the acquired knowledge in his professional life.
|