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Malting Technology - N319012

Title:	Sladařství
Guaranteed by:	Department of Biotechnology (319)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2013 to 2014
Semester:	summer
Points:	summer s.:4
E-Credits:	summer s.:4
Examination process:	summer s.:
Hours per week, examination:	summer s.:2/1, C+Ex [HT]
Capacity:	40 / 40 (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Additional information:	http://www.vscht.cz/kch/download/sylaby/sladarstvi.pdf
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Dostálek Pavel prof. Ing. CSc. Brányik Tomáš prof. Ing. Ph.D.

Examination dates Schedule

Annotation -

The aim of the course is to introduce the students to malting process, which consists of steeping, germination and kilning. The focus will be mainly on the production of barley malt, wheat malt, but also and other types of malts produced from non-traditional cereals. The course includes other brewing ingredients - water and hops (hop products prepared hops, hop extract).

Last update: TAJ319 (26.08.2013)

Aim of the course -

Students will be able to:

Understand the issues within the scope of the syllabus.

Design technologies for production of various types of malt and create specifications for the use of hop preprates and water.

Last update: TAJ319 (26.08.2013)

Literature -

R:Basařová G., Šavel J., Basař P., Lejsek T.: Pivovarství: Teorie a praxe výroby piva, VŠCHT Praha (1. vydání, 2010), ISBN: 978-80-7080-734-7

R:Kosař K., Procházka S. a kol.: Technologie výroby sladu a piva, Výzkumný ústav pivovarský a sladařský a.s., Praha 2000, ISBN 80-902658-6-3.

A:Kunze W.: Technology Brewing and Malting, 4th Edition, VLB Berlin 2010, ISBN: 978-3-921690-64-2

Last update: Dostálek Pavel (18.08.2013)

Syllabus -

1) History, trends and prospects for malting. Capacity. Overview of raw materials.

2) Water - composition, legislation, regulation. Technological reactions of ions in water.

3) Hops - a plant chemical composition changes during storage and processing.

4) Hop products - pellets, extracts, chemically modified products.

5) Barley - botany, varieties, physiology of barley grain.

6) Barley - barley grain chemical composition, technological properties.

7) Malting process - a principle, block diagrams, technological processes.

8) Grain(barley) intake, cleaning and storage of barley. Theory and practice of steeping barley.

9) Theory of germinating barley, physiological and chemical changes of barley grain.

10)Technology of germination - classical and modern malting technologies.

11)Theory of kilning of green malt, physiological and chemical changes of grain during kilning.

12)Technology kilning - classical and modern technologies.

13)Qualitative characteristics of malt. Types of malts. Technical control. Wastes from malting.

14)Technical control and legislation. Waste Treatment.

Last update: Dostálek Pavel (18.08.2013)

Learning resources -

http://eso.vscht.cz/

Last update: Dostálek Pavel (18.08.2013)

Registration requirements -

Chemical Engineering

Last update: Dostálek Pavel (18.08.2013)

Teaching methods
	Activity	Credits	Hours
	Účast na přednáškách	1	28
	Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi	1	28
	Příprava na zkoušku a její absolvování	1.5	42
	Účast na seminářích	0.5	14
		4 / 4	112 / 112

Coursework assessment
Form	Significance
Regular attendance	10
Examination test	60
Oral examination	30