Beer, Wine, And Spirits: The Art And Science Of Fermentation

Catalog description

Three hours lecture per week Prerequisite(s): CHEM 311 , CHEM 314 , and student must be at least 21 years of age to enroll and Consent of Instructor Description: This class explores the interface of microbiology, organic chemistry, and biochemistry, using advanced analytical tools. The class focuses on how temperature, water conditions, anaerobe species and strain, sugar solutions, and adjunct ingredients such as hops can be used to manage fermentation outcomes. These concepts are applied practically, with sugar extractions from a variety of vegetable sources such as barley, grapes, and corn. These extracted sugar solutions are fermented using a wide range of anaerobes. Extraction and fermentation products are characterized using GC, HPLC, mass spectrometry, and other methods.