752-5105-00L  Biotechnology of Alcoholic Beverage Production

SemesterAutumn Semester 2018
LecturersR. Mira de Orduna Heidinger, A. Bühlmann, S. Schönenberg
Periodicityyearly recurring course
Language of instructionEnglish
CommentNumber of participants limited to 60.

AbstractCourse 752-5105-00L "Biotechnology of Alcoholic Beverage Production" introduces fundamental aspects of the production of beer and grape wine
ObjectiveThe objective of the course is to provide participating students with a sound understanding of the raw materials, microorganisms, microbial and chemical transformations and processing aspects involved in the production of beer and grape wine. Sensory aspects and product stability will also be considered.
Content>> Introduction of alcoholic beverage production within industrial microbiology
>> Brewing
- Raw materials, and malting
- Brewhouse processes, wort production, fermentations, lagering
- Sensory aspects and diacetyl management
>> Winemaking
- Grapegrowing and grape processing
- Crush and pressing
- Fermentations and microbial transformations
- Fining, stabilizations, filtration and bottling
- Aroma and macromolecule chemistry, climate change
- Sensory aspects and wine faults
Lecture notesLecture handouts will be provided either electronically or at the beginning of lectures.
LiteratureA list of learning materials will be provided with the lecture handouts.
Prerequisites / NoticeStudents taking 752-5105-00L require a sound knowledge of basic chemistry, biochemistry, molecular genetics, microbiology and microbial physiology.

In order to decipher the costs of tastings, a financial participation of CHF30 will be required per student.