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TEHNOLOGIJA VOĆNIH RAKIJA


Semester: 3
ECTS: 6
Status: Obavezan
Lessons: 3+1+1
Double: Ne
ECTS catalogue
Learning outcomes:

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.

Teaching staff

Name Lectures Exercises Laboratory
DANIJELA RAIČEVIĆ3x1
5B
1x1
5B
1x1
5B
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