This micromodule presents theoretical knowledge and supports the development of practical skills in the field of alcohol production, with particular emphasis on alcoholic beverages and their global socio-economical relevance, influence of the raw materials and production technology on beer flavour, sensory evaluation techniques in beer flavour assessment, the influence of grape varieties, yeast type, and maturation techniques on wine diversity, exploring wine regions, finding wine flaws.
It contains sections specifically devoted to the topic of: beer production and styles; white wine, red wine, and orange wine production technology, as well as vodka, tequila, and whisky technologies.
