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Lecturer(s)
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Nuruyev Jiří, doc. Mgr. CSc.
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Course content
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1st Introduction Characteristics of the fermentation chemistry. History. Classical and conventional fermentation processes. Historical sources. Development - the transition to the industrial character. The development of microbiology and enzymology - L. Pasteur. Development of the knowledge of enzymatic reactions. The introduction of theoretical knowledge into industrial practice. 2nd Substrates for fermentation chemistry Saccharides. Nitrogen substances - amino acids. The most important natural sources: polysaccharides, starch cleavage, cleavage oligosaccharides, anaerobic glycolysis. 3rd Beer Production Malt production: activation and formation of enzymes. Amylolytic enzymes, protein cleavage, cleavage of b-glucan, lipids cleavage. Mashing - production of wort: Effect of malt enzymes: amylase, protease, lipase, b-glucanasy. Different procedures of mashing. Effect of boiling water. 4th Hop boiling Changes in substrate during hop boiling. Bitter substances of hop - the transition to a soluble form. Hop oils. Hop polyphenols. Malt polyphenols. The composition of the wort. 5th Wort fermentation Composition and properties of beer. Wort and beer analysis. Balling´s attenuation laws. Types of beer. Physiological effects of beer. 6th Wine production Industrial processes of various types of wine. Must composition. Fermentation process. The varieties of wine. Production of sparkling wines. Wine training. Wine preparation before bottling. Physiological properties - French paradox. Wine analysis. Wines - examples. 7th Alcohol production Technological procedure. Raw materials for alcohol production. Composition of molasses. The use of cellulosic substrates. The use of grain. Procedures of distillation - rectification of alcohol. 8th Yeast production Biochemistry of fermentation under aerobic conditions. Pasteur effect. Technological process of yeast production. Feed yeast - the raw materials. 9th Production of spirits Types of spirits. The most important species, the distribution and names. Technological processes. 10th Production of vinegar and organic acids 11th Unconventional fermentation Enzymes production. Production of organic solvents. Production of antibiotics. Transformation of natural substances. Genetic manipulation. 12th Excursion to the selected company (brewery, distillery, winery).
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Learning activities and teaching methods
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Lecture, Field trip
- Preparation for an examination (30-60)
- 40 hours per semester
- Contact hours
- 13 hours per semester
- Attendance on a field trip (number of real hours - maximum 8h/day)
- 4 hours per semester
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| prerequisite |
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| Knowledge |
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| prokázat znalosti obecné chemie |
| prokázat znalosti biochemických procesů |
| prokázat znalosti enzymatických reakcí |
| prokázat znalosti základních technologických postupů |
| Skills |
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| orientovat se v problematice potravinářských výrob |
| orientovat se v dostupné literatuře |
| learning outcomes |
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| Knowledge |
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| pochopit podstatu metabolických drah při kvasných a fermentačních procesech |
| odlišit biotechnologie od ostatních potravinářských výrob |
| Skills |
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| popsat a vysvětlit podstatu kvasných a fermentačních procesů |
| formulovat děje při výrobě lihu a droždí |
| vysvětlit principy výroby sladu a piva |
| vysvětlit principy výroby vína a destilátů |
| zhodnotit netradiční fermentační postupy |
| teaching methods |
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| Knowledge |
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| Lecture |
| Field trip |
| assessment methods |
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| Combined exam |
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Recommended literature
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Basařová G., Čepička J. Sladařství a pivovarství. SNTL Praha, 1965.
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Davídek, Jiří; Janíček, Gustav; Pokorný, Jan. Chemie potravin : Učebnice pro vys. školy chemickotechnologické. 1. vyd. Praha : SNTL, 1983.
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Dyr J. Kvasná chemie a technologie. SNTL Praha, 1965.
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Šícha V., Vodrážka Z., Králová B.L. Potravinářská biochemie. SNTL/Alfa Praha, 1981.
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