Module Details

Module Code: BREW H4R01
Module Title: Post-distillation Downstream Processing
Title: Post-distillation Downstream Processing
Module Level:: 8
Credits:: 5
Module Coordinator: Paula Rankin
Module Author:: Blaise Nic Phiarais
Domains:  
Module Description: The aim of this module is to give students a functional competency in the theorectical knowledge and the practical considerations in downstream distilling processes
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe and discuss the maturation process in distilling
LO2 Establish the importance of product preparation for packaging and critique the elements necessary for quality control in packaging
LO3 Describe the Chemical Changes during Flavouring and Blending
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Co-requisite Modules
No Co-requisite modules listed
Additional Requisite Information
No Co Requisites listed
 
Indicative Content
Post Distillation Flavour Development
The role of wood treatment. The process of maturation. Manufacture/source of casks. Heat treatment of casks, reuse/rejuvenation of casks. Cost implications of maturation. Calculation of losses. Changes in the spirit during maturation. Scottish Whisky laws. Reduction, filtration, colour adjustment and polish filtration. Quality standards for neutral spirit, chemical analysis, sensory characteristics. Gin Production Flavouring with botanicals. Other local products made from neutral spirit. Selection of botanicals for addition to gin. Gin flavourings – advantages/disadvantages. Gin distillation, production methods and gin quality. Vodka Production Production. Activated carbon treatment. Mouthfeel/flavour additions. Sensory evaluation. Analysis to detect irregular sources of alcohol in vodka. Flavour control Sensory evaluation, flavour wheels, flavour panels.
Maturation and Blending
Preparation of product for packaging: reduction, product water quality, polishing. Water treatment.
Module Content & Assessment
Assessment Breakdown%
Continuous Assessment70.00%
Practical30.00%

Assessments

Full Time

Continuous Assessment
Assessment Type Other % of Total Mark 70
Timing n/a Learning Outcomes 1,2,3
Non-marked No
Assessment Description
n/a
No Project
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing n/a Learning Outcomes 1,2,3
Non-marked No
Assessment Description
Final Examination
No End of Module Formal Examination
Reassessment Requirement
Exam Board
It is at the discretion of the Examination Board as to what the qualifying criteria are.

SETU Carlow Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Category Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab/Lecture Contact Theory/Practical class. Practical demonstration of the botanical used in gin production. Gin production using pot still. Assessment of woody flavours 12 Weeks per Stage 3.00 36
Independent Learning Non Contact Independent learning: Review of trade and academic publication on topics related to maturation and blendign 15 Weeks per Stage 5.93 89
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Workload Category Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Practicals Contact theory/practical class 20 Weeks per Stage 3.00 60
Independent Learning Non Contact No Description 20 Weeks per Stage 7.00 140
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Coles, R and Kirwan, M. (2011), Food and Beverage Packaging Technology, Wiley-Blackwell, [ISBN: 140518910X].
  • Russell, I and Stewart, G. Whisky: Technology, Production and Marketing, Amsterdam; Elsevier, [ISBN: 0124017355].
  • Piggott, JR, Sharp, R and Duncan, REB (Eds). (1989), The Science and technology of whiskies, Longman Scientific & Technical, [ISBN: 0582044286].
  • Jacques, KA, Lyons, TP, Kelsall, DR(Eds). The Alcohol Textbook, Nottingham University Press, [ISBN: 1897676131].
This module does not have any article/paper resources
Other Resources
  • Journal of Brewing and Distilling.
  • Journal of the Institute of Brewing and Distilling.
Discussion Note: