Chimie du houblon et technologies associées

Teacher(s)

Collin Sonia;

Language

French

Content

- Dimethylsulfide in brewery
- Bitter compounds in hop
- Flavours and precursors in hop
- Malt and hop polyphenols
- Nitrogen compounds through boiling and colloidal stability
- Foam structure
- Wort boiling technology
- Dry-hopping techniques and bottle refermentation
Practical laboratories:
- Official methods for hop analysis
- Official methods for beer analysis
- Production of a beer in the microbrewery

Online resources

Moodle

Faculty or entity

AGRO