Brewing and Fermenting Drinks Online Course
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Making Wine, Beer, Spirits and Fermented Drinks- Short Course

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Learn to Make your own Fermented Drinks!

Learn correct techniques with this 20 hour short course.

Fermented drinks can be made at home. The satisfaction that you have created your own fermented beverage can be satisfying and also save you money. Work through the course in your own pace.

Learn to Make a wide variety of Fermented Drinks:
Wine
Beer
Spirits
Mead
Cider
Low alcohol Drinks
Keifir and Kombucha

Our 20 hour courses are self paced and will help you understand a topic in a short amount of time. You can work through the course when you like- test yourself with mini-tests along the way. There are extra case studies or research you can undertake if you would really like to get into the topic. Once you have completed the lessons and self assessment tasks, there is a final exam undertaken online- you can then download your personalised certificate.

Course Content

HISTORY, SCOPE AND NATURE OF ALCOHOLIC DRINKS
A Brief History
Trends in Beverage Consumption
Alcohol & Health
Global Wine Production
Global Wine Consumption
Global Beer Production
Global Beer Consumption
Good Quality Water

THE SCIENCE: CHEMICAL and MICROBIOGOLICAL PROCESSES
Understanding the Science
Fermentation 
Glycolysis
Carbohydrates
a) Monosaccharides
c) Polysaccharides
Microbiology
Yeasts
Enzymes
Effect of Temperature
Effect of pH
Spoilage
 
PROBIOTIC DRINKS
The Benefits of Probiotics
Kefir
Making Kefir
Variations
Other Uses for Kefir
Reducing Alcohol Content
Storage and Reuse
Long Term Storage
To Feed the Kefir Culture
Kombucha
Making Kambucha step by step
Beet Kvass
 
BREWING BEERS
What Can Be Brewed?
Water: The Essential Ingredient
The Water Profile
Example of a Commercial Brewing Process
Brewing Using Different Methods
Open Brewing/Fermentation
Closed Brewing
Fermentation Temperatures
Spontaneous Brewing
Barrel Aging
Old Brewing Techniques
Double Dropping/Dropping System
Cleansing System
Skimming System
The Yorkshire Square Brewing Method
Using Hops in Brewing

BREWING CIDERS
Traditional Cider
Fruit Ciders
Apple and Pear Fruits
Making Apple or Pear Cider
Equipment - What You Will Need
The Wild Yeast Method
Heat Treated Method 

MEAD
Making Mead
Preparing to Make Mead
Ingredients
Making the Mead
Examples of Different Types of Mead

WINE
What Is Involved In Winemaking?
An Overview of Some Winemaking Terms
An Overview of Winemaking Processes
The Importance of Yeast
The Fermentation Process in Detail
Containers
Sweetness
Malolactic Fermentation
Red and White Winemaking
A Winemaking Method for Some Wines
Preparing to Ferment
Types of Wine
Red Wines
White Wines
Rosé Wine
Sparkling Wine
Fortified Wines
A Glossary of Terms for Wine Making

SPIRITS AND FORTIFIED WINES
Distillation
Spirits
Spirit Groups
Brandy
Whisky
Gin
Rum
Vodka
Tequila
Liqueurs
Liqueur Groups
Aperitifs
Sherry
Vermouth
Port
Gin Making – A Simple Approach

NO OR LOW ALCOHOL BREWED DRINKS
Brief History of Non-alcoholic Drinks
Reasons to Choose Low or No-Alcohol Drinks
Alcohol Content
How to Remove Alcohol after Brewing
Beers
Wine

OTHER VARIATIONS ON BREWED DRINKS: GETTING INVENTIVE
Mixed Drinks & Cocktails
Mixed Drinks
Cocktails
Making Mixed Drinks & Cocktails
The Art of Brewing
Ingredients 
Equipment
Getting Inspiration from Around the World
Final Assessment

 

Learn to Understand Fermentation, and it's Applications

During the process of fermentation sugar (Glucose) in the form of glucose (C6H12O6) is converted to alcohol (CH3CH2OH) and carbon dioxide gas (CO2). Fermentation is induced by yeast. You'll note from the chemical formula that glucose contains six carbon, six oxygen and twelve hydrogen atoms.

Although this reaction seems fairly straightforward, the reactions which take place inside a yeast cell which enable fermentation to occur are complex. 

The conversion of glucose to alcohol requires the action of 12 enzymes. Ten enzymes are required to convert glucose to pyruvic acid, and a further two enzymes known as pyruvate decarboxylase and alcohol dehydrogenase are needed to convert pyruvic acid into ethanol (also known as ethyl alcohol) and carbon dioxide.

For all intents and purposes, the first 10 steps in alcoholic fermentation is the exact same process as glycolysis in the human body (which produces lactic acid from glucose during prolonged exercise). 

The difference is that whilst both processes involve the same 10 enzymes for the first 10 steps to produce pyruvate (pyruvic acid), there is only one further step in glycolysis and this involves the enzyme lactate dehydrogenase which converts pyruvate to lactic acid. 

In alcoholic fermentation there are two different enzymes involved which convert pyruvate into ethanol and carbon dioxide i.e. pyruvate decarboxylase and alcohol dehydrogenase.

This fermentation process and variations of it, are the basis for most of the production processes taught in this course.

Small or Large Scale?

It doesn't matter what scale of production you are operating. Amateur brewers and wine makers produce very small quantities of brewed drinks from home. Commercial breweries and vineyards operate on a commercial scale, sometimes producing massive quantities.

This course is an ideal starting point for both and everything in between.

 

WHO IS THIS COURSE INTENDED FOR?

  • Professional development or staff training for anyone who works in brewing or wine making
  • Anyone working in wholesaling or retailing of brewed drinks - this course provides a deeper product knowledge and can be valuable training for business owners and staff alike
  • Anyone seeking to fill in gaps in their own knowledge
  • Anyone with a passion for brewing or wine making.

 

How does this course work?

You can enrol at any time.
Once you have paid for the course, you will be able to start straight away.
Study when and where you like. Work through at your own pace.

You can download your study-guide to your smart phone, tablet or laptop to read offline.

There are automated self-assessment tests you can complete at the end of each lesson. You can attempt these as many times as you wish and each time, upon completion, you can see your results. You will need internet access to complete the self assessment tests.

At the end of the course, you are presented with a large assessment which can be attempted online, anywhere, anytime. If you achieve a 60% pass in the exam; you immediately receive a downloadable certificate of completion with your name on it. If you do not achieve a 60% pass rate, you can contact us to re-sit your exam. ( email- [email protected] )

Contact us at anytime if you have any issues with the course. [email protected]

 


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Making Wine, Beer, Spirits and Fermented Drinks- Short Course Making Wine, Beer, Spirits and Fermented Drinks- Short Course
$220.00 In stock