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 of wine production and the actual production process. Including steamed wine, winemaking and re-made wine. It also covers fruit wine and grain-making wine. From the raw materials of wine, wine-related microorganisms introduce a complete wine process and wine-related reviews. Finally, we will arrange the design of beer production and evaluation.
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 manufacturing technology, Lin Fengtan, published by Huaxiangyuan.
The science of whiskey, translation of Huangzi, published by Morning Star.
The science of fermentation, translated by Hong Yan, published by Morning Star.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| mid-term presentationmid-term presentation -term presentation |
30 | |
| final examinationfinal examination Final examination |
30 | |
| beer making beer making beer making |
40 |
