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Beverage Production Technology

Course developers

Prior knowledge

Ķīmi2018, Food Organic Chemistry

Ķīmi2021, Biochemistry

PārZ2063, Food products packaging

PārZ2064, Food microbiology

PārZ4014, Sensory Evaluation of Food Products

Replaced course

PārZ3086 [GPAR3087] Beverage Production Technology

Course abstract

The aim of the study course is to obtain specific knowledge about beverage production technologies includes both non-alcoholic and alcoholic beverages. Acquires knowledge about the raw materials of malt, beer, spirit, wine, soft drinks, technological processes, their justification, analyses of significant influencing factor. Acquires knowledge about the most important production equipment, the basic principles of their operation, as well as the specifics of packaging materials and methods and quality management. In the laboratory work, students acquire practical skills in malt analysis, beer, wine spirits and quality assessment.

Learning outcomes and their assessment

At the end of the study course students will get:
Theoretical and practical knowledge of raw materials for beverage production, production technologies and regularities - lectures, laboratory works, 1st, 2nd, 3rd, 4th test.
Skills to analyze and explain processes and quality indicators in the technological stages of beverages - laboratory works, seminars.
Able to independently obtain, select and evaluate information about beverage offers, production technologies, its nuances and possibilities - seminars, laboratory work and independent work.

Course Content(Calendar)

In full-time studies:
Designations: lectures – L, laboratory works – LD, seminars – S, technologies – T, technological equipment – Ti, packaging – Ie, sensory evaluation – Se, vvality management – Kv
GENERAL SECTION
L. Introductory lecture. General classification of beverages. General characteristics of the technological equipment used in the production of beverages. Innovations for beverage packaging. Quality management in beverage production (1h – T) (3h – Ti) (1h - Kv) (3h – Ie)
S. Analysis of general equipment for ensuring technological processes - pumps, conveyors, filters, tanks, heat exchangers, etc. (3h - Ti) Characterization of filters used in water preparation equipment and beverage production, analysis of operating principles and assessment of suitability (2h - Ti) Quality management systems development (4h - Kv) Packaging as an essential added value of beverages. Lids / corks and capping. Labels Innovations for beverage packaging. Active, intelligent and biodegradable packaging (6h - Ie)
MALT
L. Malt production. Characteristics of raw materials and quality indicators. Description of technological processes. The most important quality indicators. Equipment for the production of malt (3h – T) (1h – Ti)
LD. Determination of malt quality indicators. (4h – T)
S. Analysis of factors affecting malt quality and selection of equipment. (2h – T) (2h – Ti)
BEER
L. Technological process of beer. Beer production equipment. Principles of sensory evaluation of beer. (8h – Tue) (1h – Tue) (2h – Sat)
LD. Brewing beer. Evaluation of beer quality – physico-chemical, chemical and sensory indicators. (8 h – T) (2 h – Sat)
S. Calculations and analysis of beer recipes. (3h – T) Evaluation of the specifics of beer production equipment (2h – Ti)
1st test Malt and beer technology, equipment and quality.
WINE
L. Characteristics of the wine industry. Raw materials used in wine production, their characteristics and quality requirements. Factors influencing the fermentation process. Sparkling wines, flavored and fortified wines. Sensory evaluation of wine. Equipment for wine production. (8h – T) (1h – Sat) (1h – Tue)
LD. Evaluation of wine quality – physico-chemical, chemical and sensory indicators. (6h – T) (2h – Sat)
S. Current events in wine production. (2h – T)
2. control paper Wine technology, equipment and quality.
STRONG ALCOHOLIC BEVERAGES
L. Spirits, their types. Alcohol production technology. Characterization of the distillation process. Sensory evaluation of spirits (8h – T) (2h – Ti) (1h – Se)
LD. Quality assessment of spirits - physico-chemical, chemical and sensory indicators (7 h - T) (2 h - Se)
S. Distillation column calculation. (3h – Tue)
3. control paper Technology, equipment and quality of spirits.
NON-ALCOHOLIC DRINKS
L. Soft drinks, their types, production technology and the most important equipment. Tea, coffee production stages. Sensory evaluation of soft drinks (6h – T) (1h – Ti) (1h – Se)
LD. Preparation of soft drinks and physico-chemical, chemical and sensory indicators of quality. (5h – T) (2h – Sat)
S. Actualities in the production of non-alcoholic beverages. (1h – T)
4. control paper Technology, equipment and quality of soft drinks.

Requirements for awarding credit points

All four tests must be passed.
All laboratory work must be performed and defended.
Participation in all seminars and discussions.
One independent work has been developed and defended

Description of the organization and tasks of students’ independent work

Individual work consists of the following parts:
Analyzing of the information and preparing laboratory work protocols.
Preparation for seminars based on the acquaintance with the latest industry publicity materials. Preparation for 4 tests.
The student develops an independent work - Innovations in the offer of soft drinks or alcoholic beverages. Students have to choose new, recently launched products or just possible new drink ideas based on research. The following topics should be covered: raw materials (slides 1-3), technological processes (slides 1-3), quality indicators and sensory properties (slides 1-2), sales offer in different countries of the world (slides 1-2), literature sources (slides 1 slide), a total of 10 slides. The number of slides for inclusion in a topic may vary depending on the topic. Only to be submitted electronically in the form of a presentation.

Criteria for Evaluating Learning Outcomes

A student receives a successful mark in the test if at least 50% of the questions are answered correctly. After the laboratory work, student have to defend it by explaining the obtained results.
Students with an average mark of at least 7 in the tests, final mark is calculated as the arithmetic mean of the 4 marks in the tests.

Compulsory reading

1. Технология солода и пива. В. Кунце; гл. 11 написана Г.О. Митом. Санкт-Петербург: Профессия, 2003. 912 с.
2. Handbook of brewing: processes, technology, markets. Edited by H. M. Eßlinger. Weinheim: WILEY-VCH Verlag, 2009. 746 p.
3. Handbook of brewing. Edited by F. G. Priest, G. G. Stewart. 2nd ed. Boca Raton ... [etc.]: CRC/Taylor & Francis, 2006. 853 p.
4.Post-fermentation and -distillation technology : stabilization, aging, and spoilage. Edited by M. Bordiga. Boca Rato: CRC Press, 2018.
5. Brewing: new technologies. Edited by C.W. Bamforth. Cambridge: Woodhead Publishing; Boca Raton ... [etc.]: CRC Press, 2006. 484 p.
6. Brewing: science and practice. D. E. Briggs ... [et al.]. Cambridge: Woodhead Publishing; Boca Raton ... [etc.]: CRC Press, 2004. 881 p.
Science and Technology of Fruit Wine Production 1st Edition
by Maria R. Kosseva (Editor), V.K. Joshi (Editor), P.S. Panesar (Editor)
7. Fermentation microbiology and biotechnology. E.M.T. El-Mansi, editor-in-chief ... [et al.]. 2nd ed. Boca Raton: CRC Press Taylor & Francis Group, 2007. 678 p.
8. Whisky: technology, production and marketing. Edited by I. Russell and G. Stewart. Cambridge: Academic Press, 2014. 444p.
9. Dukaļska L., Muižniece-Brasava S. Progresīvās iepakojuma tehnoloģijas pārtikas industrijā. Jelgava, LLU, 2012. 192 lpp.
10. Robertson G.L. Food Packaging: Principles and Practice. Third Edition. Boca Raton, FL: CRC Press, 2012. 733 p.
11. Innovative Technologies in Beverage Processing. Ed. I. Aguiló-Aguayo, L. Plaza. Hoboken, New Jersey: Wiley-Blackwell, 2017. 314 p.
12. Post-fermentation and - distillation technology: stabilization, aging, and spoilage. Ed. M. Bordiga. Boca Raton, Florida: CRC Press, 2018. 282 p. (in English)

Science and Technology of Fruit Wine Production 1st Edition Ed.by by Maria R. Kosseva, V.K. Joshi, P.S. Panesar. Academic Press, 2016, 765 p.

Further reading

1. DeSalle R., Tattersall I. A natural history of beer. London: Yale University Press, 2019. 256 p.
2. Yeasts in food and beverages: with 52 figures an 30 tables. A. Querol, G. Fleet (eds.). Berlin; Heidelberg; New York: Springer, c2006
3. Stiprie dzērieni. Rīga; Zvaigzne ABC, 2008. 120 lpp
4. Pārtikas rūpniecības tehnoloģiskās iekārtas. L. Dukaļskas red. Jelgava: Latvijas Lauksaimniecības universitātes Pārtikas tehnoloģijas fakultāte, 2000. 524 lpp. ISBN 9984191710.
5. Mosher M., Trantham K. Brewing Science: a multidisciplinary approach. Cham: Springer International Publishing, 2017. 408 p.
6. Boulton C. Encyclopaedia of brewing. Hoboken: Wiley-Blackwell, 2013. 707 p.
7. Handbook of brewing: processes, technology, markets Ed. by H. M. Eßlinger. Weinheim: WILEY-VCH Verlag, 2009. 746 p.
8. Brewing materials and processes:a practical approach to beer excellence. Ed. Charles W. Bamforth. London: Academic Press, 2016. 347 p.
9. Wine science: the application of science in winemaking. Ed. J. Goode. London: Mitchell Beaxley, 2005. 216 p.

10. Handbook of enology: principles, practices and recent innovations. Ed. V.K. Joshi. New Delhi: Asiatech Publishers, 2011. Vol. 3.

Periodicals and other sources

Alcohol labelling https://ec.europa.eu/food/safety/labelling_nutrition/labelling_legislation/alcohol_en
Brewers associations https://brewup.eu/national-associations
Wine in EU https://ec.europa.eu/info/food-farming-fisheries/plants-and-plant-products/plant-products/wine_en
Spirit drinks https://ec.europa.eu/info/food-farming-fisheries/plants-and-plant-products/plant-products/spirits_en
Datu bāzes www.sciencdirect.com, www.scopus.com, www.ebsco.com žurnālu un konferenču rakstu krājumu analīzei. Pārtikas zinātnes žurnāli - Food

Chemistry, LWT, Cereal Science, konferenču materiāli – FoodBalt, Research for Rural Development.

Notes

Compulsory study course for bachelor study programm "Food Quality and Innovations".