The course gives an overview about the plants which play a major role in the making of distilled drinks. We not only discuss the basic plants of spirits but all the spice and flavour plants of drinks around the globe. During the course not only the basics of the plants will be discussed but also the specific secondary metabolites, ways of application and other historical and cultural aspects of them. A short insight into the world of Hungarian distilled drinks and their specific plants, and cultivars help international students to know a bit more about the country they study. In the end of the course a visit in a local distillery can help to understand the theory in practice.
Responsible teacher (e-mail): Dr. Cserhalmi Dániel ([Click to see email])
Lectures (7×90 min. + 1×45 min.)
|1||The history of alcohol. The biological and chemical background of fermentation and distillation. The importance of yeast and oak species|
|2||Plants of cereal-based drinks|
|3||Plants of non-cereal-based drinks|
|4||Flavouring plants of distilled and fermented drinks I.|
|5||Flavouring plants of distilled and fermented drinks II.|
|6||The basics of Hungarian fruit-based distilled spirits|
|7||Visit in a local brewery/distillary|
Written exam at the end of semester.