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Biotechnology of Alcoholic Beverage Production
Last Updated: 2026-02-05 15:34:19
Abstract
Course 752-5105-00L "Biotechnology of Alcoholic Beverage Production" introduces fundamental aspects of the production of beer and grape wine
Objective
The 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
Resources
Lecture Notes
Lecture handouts will be provided either electronically or at the beginning of lectures.
Literature
A list of learning materials will be provided with the lecture handouts.
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
Registration & Places
- Max Places
- 30
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture |
Biotechnology of Alcoholic Beverage Production
The lecturers will communicate the exact lesson times of ONLINE courses.
|
|
2 h weekly |