Module: Technology and Microbiology of Wine and Beer Production (1506-210)

Persons:

• Prof. Dr. Ralf Kölling-Paternoga (verantwortlich)

Degree Program:

• Food Science and Biotechnology (Bachelor, since 01.04.2011)
  5. Semester, semi-elective
• Food Chemistry (Master, since 01.10.2015)
  1. Semester, semi-elective

Prerequisites for Attendance:

None

Sprache:

German

ECTS:

6 credits

Frequency:

every winter semester

Length of the Module:

1 semester

Compulsory assignment:

Regular and active participation, internship protocols

Module examination:

Written exam covering the topics of the lecture

Length of the examination:

120 minutes

Workload:

70 h presence + 100 h personal contribution = 170 h workload

Professional competences:

In this course you are introduced to the basic techniques of beer and wine making. Also, an emphasis is placed on the impact of microorganisms on the aroma of alcoholic beverages. The course consists of a lecture, a seminar, where you present a paper about the topic and a practical course with some experiments about beer, wine and yeasts.

Comments:

Maximum number of participants: 50

eLearning:

Course in ILIAS

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