本課程將介紹酒類釀造的基本原理與實際的生產過程。包括蒸餾酒及釀造酒和再製酒。也涵蓋水果酒及穀物釀造酒。從釀酒的原料，釀酒相關微生物介紹完整的釀酒過程，與酒類的品評。最後，安排設計啤酒釀造實作與品評。This course will introduce the basic principles and actual production process of wine brewing. Including distilled liquor, brewed liquor and reconstituted liquor. It also covers fruit wine and grain-based wine. Introducing the complete winemaking process from the raw materials for winemaking, microorganisms related to winemaking, and wine tasting. Finally, arrange the beer brewing practice and tasting.
啤酒釀造技術，林錦淡，華香園出版。
威士忌的科學，黃姿瑋譯，晨星出版。
發酵的科學，洪潔欣譯，晨星出版。
Beer Brewing Technology, Lin Jindan, Hua Xiangyuan Publishing House.
The Science of Whiskey, translated by Huang Ziwei, published by Morningstar.
The Science of Fermentation, translated by Hong Jiexin, published by Morning Star.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| mid-term presentationmid-term presentation m's-term presentation |
30 | |
| final examinationfinal examination final examination |
30 | |
| beer making beer making beer making |
40 |
