Theory classes will be closely aligned to the practical classes. Emphasis will be given to case studies linking concepts to realistic situations.
Module Aim:
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 should be able to:
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
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed.
No requirements listed
Module Content & Assessment
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.
Assessment Breakdown
%
Continuous Assessment
70.00%
Practical
30.00%
Special Regulation
Students must achieve a minimum grade (35%) in both practical and CA components.
IT Carlow reserves the right to alter the nature and timings of assessments
Continuous Assessment
Assessment Type
Assessment Description
Outcome addressed
% of total
Assessment Date
Other
n/a
1,2,3
70.00
n/a
No Project
Practical
Assessment Type
Assessment Description
Outcome addressed
% of total
Assessment Date
Practical/Skills Evaluation
Final Examination
1,2,3
30.00
n/a
No End of Module Formal Examination
SETU Carlow Campus reserves the right to alter the nature and timings of assessment