Module Title:Post-distillation Downstream Processing
Language of Instruction:English
Credits: 5
NFQ Level:8
Module Delivered In 1 programme(s)
Teaching & Learning Strategies: 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 Assessment70.00%
Practical30.00%
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

 

Module Workload

Workload: Full Time
Workload Type Frequency Average Weekly Learner Workload
Lab/Lecture 12 Weeks per Stage 3.00
Independent Learning 15 Weeks per Stage 5.93
Total Hours 125.00
Workload: Part Time
Workload Type Frequency Average Weekly Learner Workload
Practicals 20 Weeks per Stage 3.00
Independent Learning 20 Weeks per Stage 7.00
Total Hours 200.00
 

Module Delivered In

Programme Code Programme Semester Delivery
CW_SABRE_B Bachelor of Science (Honours) in Brewing and Distilling 8 Mandatory