Brewing biochemistry [ LBRAL2106 ]

Icampus

Organic chemistry, analytical chemistry, organic analysis, food chemistry

The course develops the chemical aspects of the brewing process : the aromas of special malts, dimethylsulfide and other sulfur aromas, the hop chemistry (bitter substances and aromas), the foam structure, malt and hop polyphenols, beer stability through ageing. Through practical classes, the student will be familiar with the main official brewing analyses.

The course contributes to the following learning outcomes : 1.1, 1.3, 1.4, 1.5 + 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9 + 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9 (BIRC21 Master)

At the end of this course, the student will be able to

- describe the chemical composition of the main raw materials of the beer,

- assess the impact of brewing processes on this composition,

- develop new products presenting a greater stability and well defined aromas,

- reproduce a protocol of analysis (malt, hop, beer) and to discuss the obtained results.

Written examination for assessing how the student integrates all the chemical structures present in this complex system. Reports on practical classes, requiring the integration of different experiments.

Magistral lectures for the theoretical part of the course. In practical classes, the student is brought to produce a beer and to implement a series of protocols aiming at the analysis of raw materials and the final beer.

The course describes the chemical structure of the main beer constituents and their reactivity through the brewing process. Special focus on color and reducing power of special malts, synthesis pathways of dimethylsulfide and other sulfurous aromas, humulones and hop aromas, foam structure, fate of polyphenols through the brewing process, off-flavors in aged beers. Practical experiments for the analyses of malt, hop and beer.

Polyphenols et procédés. Collin and Crouzet. 2011. Ed Tec et Doc. Lavoisier. ISBN: 978-2-7430-1338-7