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College of Agricultural Sciences

FST 537 – 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.

Continue to Registration.

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
Sp22579884003Hughes, P.Online Open101000
Class Notes: Online section. Does not meet Graduate School's stand-alone requirement.
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
Find textbooks for FST 537 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

Legend
= Signifies the course as a Baccalaureate Core Course.
= Signifies that fees may apply to the course.
+ = Include restriction.
- = Exclude restriction.
* = Prereq may be taken prior to or simultaneously with this course.