Hop Chemistry and Technology for wort boilong and dry-hopping

Theoretical notions:
- Yeast characterization and structure (yeast systematics, life cycle, yeast cytology, cell wall characteristics, cell membrane characteristics)
- Metabolism of sugars by brewery yeasts (assimilation of monosaccharides, assimilation of disaccharides / maltose, other carbohydrates, catabolism of sugars, respiration versus fermentation, fermentative power)
- Metabolism of nitrogenous materials by brewery yeasts (roles of amino acids, entry of amino acids from the point of view of the biologist and the brewer, degradation of amino acids: the Ehrlich pathway, biosynthesis of amino acids: the Genevois way, case of valine, leucine and isoleucine, case of methionine)
- Products of primary yeast fermentations: biosynthesis of acids, aldehydes, alcohols, esters and sulfur compounds
- Technology of brewing fermentations and problems associated with cylindro-conical vessels
- Guarding and excretion by yeast (roles of the guard, problem of diacetyl)
- Propagation and conservation of yeasts (fluidity of the plasma, goals and technical aspects of propagation, long-term storage
Practical work:
- Isolation and culture on appropriate medium of yeasts taken from three types of beer
- Enumeration by the Thoma cell technique of total and living cells (following the use of vital dyes)
- Physiological characterization of yeasts
- Yeast identification by molecular route
- Storage of yeasts by freeze-drying and cryopreservation