Chimie du houblon et technologies associées

lbras2302  2023-2024  Louvain-la-Neuve

Chimie du houblon et technologies associées
5.00 credits
30.0 h + 30.0 h
Q1
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
Bibliography
- Collin S. Traité de brasserie en 2 volumes, Dunod, 2022, ISBN : 978-2-10-083186-9 et 978-2-10-083189-0.
Teaching materials
  • Le Traité de brasserie en 2 volumes, S. Collin (paru chez Dunod en 2022) est le support principal du cours. Sur Moodle sont également disponibles les slides et les protocoles des travaux pratiques
  • "Traité de brasserie" Vol. 1 & 2, S. Collin (Dunod, 2022) is required, as well as all materials available on the Moodle platform (slides and scientific articles presented during the course, practical work protocols).
Faculty or entity
AGRO


Programmes / formations proposant cette unité d'enseignement (UE)

Title of the programme
Sigle
Credits
Prerequisites
Learning outcomes
Advanced Master in Brewing Engineering

Master [120] in Chemistry and Bioindustries