Faculty of Food and Technology Osijek (PTFOS)

Osijek

Modern technological procedures for the production of fruit distillates

Croatian

/

C-VET

Informal

The goal of the education is to transfer knowledge and train people for planning, preparation and management of the production process of quality fruit distillates in small and medium-sized companies and family farms.

Production, fruit, distillate

EUR 464.53

Certificate for the completion of the program

On request

60 hours

The ability of technological processes of fermentation and distillation for the production of fruit distillates

Food production and processing

Conditions are not predetermined.

Be able to choose the appropriate raw material and apply the technological procedure of storage and primary processing of raw material for the production of fruit distillates; Describe the chemistry, dynamics of alcoholic fermentation and list the resulting products; Manage and adjust the fermentation process and ecological disposal of secondary products; Apply the basic processes of colloidal and microbiological stabilization; Describe the basic principles and dynamics of distillation, devices and systems for distillation; Explain the process of standardizing distillates and the technology of preparing water for dilution; Manage and adjust the distillation process; Explain the physico-chemical processes of distillate maturation and care; Explain the special technological processes of production; Analyze the physical and chemical composition of raw materials, semi-finished products and finished products; Assess the organoleptic quality of fruit distillates; Calculate and estimate the costs of production and placement of the final product on the market; Outline the provisions of the Law and regulations concerning the production of strong alcoholic beverages and the system of food quality and safety