ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20190f13Semester: 2013/2014 summer
Name: Yeast Management in the Brewery
Major: Biotechnology
Study Type: second cycle
Course type: optional
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: prof. dr hab. Ewelina Dziuba
Language of instruction: Polish
Learning outcomes: Knowledge Student gets the knowledge about brewing fermentation processes; recognises methods of fermentation; describes the impact of by-products on sensory properties of beer; he is able to identify the occurring infections and to indicate the posibilities of their elimination; explains the rules of brewing yeasts management. Skills Student can evaluate the usefulness and the activity of brewing yeast strains; is able to solve the basic problems with yeast propagation and fermentation processes in the brewery.
Competences: Student is aware of the risk arising from microbiological infections during fermentation processes; he takes care of his own and other peoples’ work place and follows the rules of hygiene and work safety.
Prerequisites: Biochemistry, Microbiology, Fermentation Technology
Course content: Fermentation activity of brewing yeasts and methods of their evaluation. By-products of yeast fermentation - their impact on the flavour and aroma of beer in classical and HG technologies. Stress conditions for yeasts. Genetic and environmental bases of yeast flocculation. Conventional and modern methods of yeast propagation. Rules of yeast management in the brewery. Yeast and bacterial infections of beer.
Recommended literature: 1. Brewing Microbiology, (eds) Priest F. G., Campbell I., Chapman &Hall, London 1996; 2. Brewing Yeast and Fermentation, Boulton C., Quain D., Wiley-Blackwell, 2006; 3. Brauwelt International, Journal of the Institute of Brewing.
Assessment methods: Written or oral exam.
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