TEHNOLOGIJA VOĆNIH RAKIJA

After passing the exam, the student will be able to: - Identify basic technical and technological conditions for production of fruit brandies and recognize their quality elements. - Know the technological features of raw materials for the production of fruit brandies. - Know the primary processing, alcoholic fermentation, distillation, aging and formation of fruit brandies. - Apply knowledge in the field of classical and contemporary distillation apparatus and devices. - Recognize basic deficiencies and contamination of fruit brandies and how to eliminate them. - Apply the method of sensory quality evaluation of fruit brandies. - Apply engineering approach to defining and solving problems relating to the production and quality of fruit brandies.