Manufacturing, Engineering and Technology Manufacturing and Assembly

Blending Unmatured and Matured Cane Sugar & Fruit Distillates Training

SAQA US 259341 | NQF 3 | Credits 6 | Duration 3 Days
From $967 per delegate

Description

This course equips learners with the skills to transfer and blend unmatured and matured cane sugar and fruit distillates. It covers sensory evaluation, blending techniques, and quality control to ensure consistent, high-quality products. Learners will understand the chemical and sensory properties of distillates and apply blending principles to achieve desired flavour profiles.

Learning Outcomes

  • Apply sensory evaluation techniques to assess the characteristics of unmatured and matured cane sugar and fruit distillates.
  • Analyze the chemical and physical properties of distillates to determine blending ratios.
  • Evaluate the impact of blending on flavour, aroma, and mouthfeel of the final product.
  • Design blending protocols that meet product specifications and quality standards.
  • Implement blending processes while adhering to health, safety, and hygiene regulations.
  • Demonstrate the ability to transfer distillates between vessels without contamination or loss.

Target Audience

This course is designed for distillery operators, cellar masters, and production supervisors involved in the blending and maturation of cane sugar and fruit distillates. It is also suitable for quality assurance personnel seeking to deepen their understanding of distillate blending.

Prerequisites

None — open enrollment

Course Outline

Day 1: Foundations of Distillate Blending

Objectives:
• Understand the chemical and sensory differences between unmatured and matured cane sugar and fruit distillates.
• Identify key quality parameters and legal requirements for blending in South Africa.
• Explain the principles of blending for consistency, flavour profile, and market requirements.
• Describe the equipment and hygiene standards used in blending operations.

Topics:
• Overview of unmatured (white/grain) vs matured (aged) cane sugar and fruit distillates.
• Chemical composition: congeners, esters, aldehydes, and their impact on flavour.
• Sensory evaluation basics: taste, aroma, mouthfeel, and colour.
• Regulatory framework: SAQA unit standard 259341, SANS, and labelling requirements.
• Blending principles: balancing character, proofing, and achieving target profiles.
• Raw material handling and storage best practices.
• Hygiene and sanitation standards for blending equipment.
• Introduction to blending calculations: alcohol content, dilution, and blending ratios.

Day 2: Blending Techniques and Flavour Development

Objectives:
• Apply mathematical calculations for blending unmatured and matured distillates to achieve desired alcohol content and flavour.
• Develop blending recipes using both single and multiple base spirits.
• Evaluate the impact of maturation on flavour and how to manipulate it through blending.
• Conduct sensory analysis to assess blend quality and consistency.

Topics:
• Advanced blending calculations: Pearson's square, target ABV, and volume adjustments.
• Recipe development: selecting base spirits, ratios, and adjuncts (e.g., sugar, caramel).
• Impact of maturation: oak influence, oxidation, and ageing markers.
• Blending for consistency: batch-to-batch variation and corrective measures.
• Sensory analysis methods: triangle tests, ranking, and descriptive analysis.
• Filtration and fining techniques to adjust clarity and stability.
• Troubleshooting common blending issues: off-flavours, haze, and instability.
• Documentation and record-keeping for traceability and quality control.

Day 3: Advanced Blending, Quality Assurance, and Practical Integration

Objectives:
• Design and execute a blending plan for a commercial product.
• Apply quality assurance protocols to ensure product safety and compliance.
• Evaluate final blends through sensory and chemical testing.
• Develop a blending specification sheet and production batch record.

Topics:
• Commercial blending strategies: cost optimization, inventory management, and scaling.
• Quality assurance testing: alcohol content, pH, acidity, and microbiological stability.
• Sensory evaluation for market readiness: panel training and consumer preference.
• Regulatory compliance: certification, excise, and labelling for local and export markets.
• Blending specification sheets: documenting recipes, parameters, and approvals.
• Batch production planning and scheduling.
• Case studies: successful blends from South African distilleries.
• Final assessment: create and present a blending plan.

Practicals

9 hours of practicals To be conducted online or on-campus or in-house
Overview

Hands-on practical sessions allow learners to apply blending calculations, conduct sensory evaluations, and produce small-scale blends. These exercises reinforce theoretical knowledge and develop proficiency in blending techniques and quality assurance.

Practical Activities
  • Blending Calculations and Recipe Formulation — Learners use Pearson's square and volume adjustments to calculate blending ratios for a target ABV and flavour profile, then formulate a recipe. (2h)
  • Sensory Analysis of Base Spirits and Blends — Learners conduct triangle tests and descriptive analysis on unmatured and matured distillates, then evaluate their own blends. (2h)
  • Small-Scale Blending and Filtration — Learners blend base spirits according to their recipe, adjust with adjuncts, and filter the blend to achieve clarity and stability. (3h)
  • Quality Assurance Testing and Final Evaluation — Learners perform alcohol content measurement, pH test, and sensory evaluation on their blend, then complete a specification sheet. (2h)

Summatives

Each delegate is assessed continuously throughout the course via daily exercises, scored practical assignments, and a final summative test at the end.

Practical Assignments — 30%

Practical assignments are observed and scored against a rubric during the practical sessions. Each delegate's practical mark is averaged into a single 100% score and contributes 30% to the final total.

Daily Exercises — 20%

Every training day ends with a multiple-choice exercise scored out of 100%. The scores from each daily exercise are averaged across the duration of the course to produce a Daily Average mark, which contributes 20% to the final total.

Final Test — 50%

On the last day a final summative test is written. It is a multiple-choice paper with multiple-answer questions: each question may have more than one correct option, and a single wrong selection on a question marks the entire question wrong — no partial credit. The final test is scored out of 100% and contributes 50% to the overall mark.

Final Total
Component Out of Weight
Practical Assignments (rubric-scored) 100% 30%
Daily Average (multiple choice) 100% 20%
Final Test (multi-answer multiple choice) 100% 50%
Final Total 100%

All marks are recorded on the AATICD LMS and visible to each learner under their account.

Certificate

Certificate of Completion

Awarded to delegates who achieve an overall mark of 50% or higher on the Final Total (Practicals 30% + Daily Average 20% + Final Test 50%).

How it works
  • Certificates are auto-generated on the AATICD LMS as soon as the marks pass the 50% threshold.
  • Each certificate is a branded PDF with the delegate's name, the course title, the unit standard ID, NQF level, credits, and the date of issue.
  • You can download or print your certificate from your LMS dashboard at any time after issue — there's no reissue fee and no expiry date.
  • If you scored under 50% you can sit the final test again at the next scheduled session at no extra cost.
Where to find it

Sign in to the LMS, open your dashboard, and your certificates appear under My Certificates. Each entry has a View / Download button and a print option.

Training Discounts

Group discounts apply automatically — the more delegates you enrol, the greater the saving. Discounts are calculated at 3% per 5 delegates, scaling up to 40% off for 100+ delegates.

Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% discount per 5 delegates, up to 40% off for 100+ delegates. Contact us for a custom group quote.

Upcoming Training Sessions
Online training — attend live sessions from anywhere via our virtual classroom.
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Wed 09 Sep 2026 Fri 11 Sep 2026 Virtual Spring 2026 $967 Register
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Wed 05 Jan 2028 Fri 07 Jan 2028 Your Premises Summer 2027 $1,258 Register
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Training Discounts
Delegates Discount
5 3% off
10 6% off
15 9% off
20 12% off
25 15% off
30 18% off
50 30% off
75 35% off
100 40% off

3% off per 5 delegates, up to 40% for 100+

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