About This Course

This course is an introductory course for alcoholic beverage manufacturing and evaluation. This course coverage the fundamental history, background, brewing technology and sensory evaluation information of 8 most popular liquors(spirits) around the world, including gin, whisky, vodka, rack, saki, brandy and tequila. This course provides a necessary background knowledge for students who intent to dig further into fermentation technology, food sensory and brewing technology.  The course is open to undergraduate students with any grade and major, no preliminary course needed.

Requirements

Food science / Food fermentation / Alcoholic fermentation.

Course Staff

Chen Long (Ph.D.), Associate Professor.

Department of Food Science and Engineering, School of Science and Engineering,

Jinan University, Guangzhou 510632, Guangdong, China.

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