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College of Agricultural Sciences

FST 437 – Chemistry and Biochemistry of Distilled Spirits (3)

The underlying science of the production of the distilled spirits will be discussed systematically. The course will cover the requirements for water, the major raw materials (eg. cereals, fruits, agave, syrups, and woods for maturation) and the conversion of these into fermentable extract. The scientific principles of fermentation will be explored, in the context of both ethanol and secondary metabolite production. Distillation will be considered, in terms of the physics and chemistry of liquid-liquid separations, before discussing post-fermentation options such as blending, maturation and product finishing. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.

For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.

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Term	CRN	Sec	Cr	P/N	Instructor	Type	Status	Cap	Avail	WL Cap	WL Avail
Su20	74942	400	3		Hughes, P.	Online	Open	50	47	10	10
	Registration Restrictions Enforced Prereqs: FST 251 [C-] and BB 350* [D-]
	Class Notes: Jun 22-Jul 17 Session 2 Online section. Proctored exam(s) required; may involve an additional fee. Textbooks  [ Textbooks]
	Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
	Session: Summer 1st 4 Week Session
W21	38638	400	3		Hughes, P.	Online	Open	50	50	3	3
	Registration Restrictions Enforced Prereqs: FST 251 [C-] and BB 350* [D-]
	Class Notes: Online section. Proctored exam(s) required; may involve an additional fee.
	Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.