The chemistry of winemaking and brewing

McClure, David W.

doi:10.1021/ed053p70

Cited by 16 publications

(14 citation statements)

References 3 publications

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“…Therefore, we have considered that wine is a good material for teaching the basis and technical procedures of microfiltration. Some articles related to the chemistry of winemaking and the chemistry of wine have been published (Church 1972;McClure 1976;Crews 1977;Horn 1977;Gadeck 1982;Lee and others 1986), but none are specifically focused on teaching the use of microfiltration in the wine industry. Lately we have been developing some practical activities and an interactive CD-ROM in which, using the winemaking process, we are teaching the basis of microfiltration.…”

Section: Subjects Considered In the Development Of Multimediamentioning

confidence: 99%

Development and Use of a Web Site with Multimedia Contents as a Complement to Traditional Unit Operations Courses

Tapia

Muller

Sapag-Hagar

et al. 2005

J of Food Science Edu

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The Unit Operations Laboratory offers 2 courses in unit operations. One is a 2‐semester course for chemistry and food engineering students that is more demanding because it considers more unit operations and places more emphasis on solving exercises. The other is a 1‐semester course for chemistry and pharmacy students that considers fewer unit operations and is more descriptive. We have developed a web site with multimedia contents and interactive exercises, mainly for students with fewer abstract and mathematical learning styles who prefer visual, spatial, and hands‐on learning situations. For the development of multimedia elements, the more common unit operations that have greater learning difficulties related to the course audience were considered. For the course oriented to chemistry and food engineering students, the unit operations considered were size reduction, mixing of liquids, distillation, microfiltration, and solid‐liquid extraction. The evaluation of the site consisted in gathering the students' opinions but did not measure the impact of learning. The results showed that the students have a good opinion of the design of the web site and that the multimedia elements included are useful teaching tools.

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Section: Subjects Considered In the Development Of Multimediamentioning

confidence: 99%

Development and Use of a Web Site with Multimedia Contents as a Complement to Traditional Unit Operations Courses

Tapia

Muller

Sapag-Hagar

et al. 2005

J of Food Science Edu

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show abstract

“…TTA is not often taught outside of food science, brewing, and enology courses, − and as of this writing, we are unaware of any literature describing an educational activity wherein students bring samples of their own to analyze. Introducing TTA to larger numbers of undergraduates could broaden students’ knowledge of careers in science and equip them to understand more deeply the things they ingest in daily life.…”

Section: Introductionmentioning

confidence: 99%

Guided Inquiry Activity for Teaching Titration Through Total Titratable Acidity in a General Chemistry Laboratory Course

Goeltz

Cuevas

2021

J. Chem. Educ.

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Acid–base titration laboratories are perennially offered to general chemistry students in preparation for summative assessments of their hands-on and quantitative skills in the field. Here, we present a guided inquiry-based activity focused on total titratable acidity (TTA) as alternative to standard “cookbook” titration laboratory work. This activity is cost-neutral compared with traditional acid–base or buffer titration laboratory activities and introduces students to the iteration and revision aspects of inquiry and independent research. By incorporating TTA as the main quantity to be measured by students, the laboratory activity also introduces an authentic, job-relevant methodology in their first year of undergraduate study.

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“…A number of lecture based courses have been introduced using brewing and fermentation as a theme and provide engaging capstone courses as a general science education requirement . Specific laboratory exercises in mashing, brewing, and measurement of fermented beverages have been developed as mini-courses in beer and wine making. , But to our knowledge, a beer brewing course for nonscience majors that includes hands-on laboratory and lecture components is unique.…”

mentioning

confidence: 99%

“…13 Specific laboratory exercises in mashing, brewing, and measurement of fermented beverages have been developed as mini-courses in beer and wine making. 14,15 But to our knowledge, a beer brewing course for nonscience majors that includes hands-on laboratory and lecture components is unique. This article describes the design of a one semester, 3.0 credit hour course for nonscience majors along with appropriate laboratory activities focused on beer brewing.…”

mentioning

confidence: 99%

Introducing Nonscience Majors to Science Literacy via a Laboratory and Lecture Beer Brewing Course

Hamper

Meisel

2020

J. Chem. Educ.

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“Beer Brewing: Chemical and Biochemical Principles” is a 15 week laboratory and lecture course specifically designed for nonscience majors as an introduction to science literacy via structured laboratory experiments that encourage student engagement. It provides students with a foundation in chemical and biochemical principles using a comprehensive theme of brewing beer. The first part of the course introduces students to basic concepts of measurement, matter, atoms, molecules, and compounds. These ideas are related to the composition of beer and the four fundamental ingredients for preparation of beer: malted grain, water, hops, and yeast. Hands on laboratory exercises build on these concepts through the measurement of specific gravity, pH, specific ions, flavor components, and alcohol content of appropriate liquids. Organic and biochemical principles are investigated through the measurement of mashing kinetics, evaluation of changes in wort during the brewing process, and determination of beer bitterness by the measurement of hops derived compounds. Within specific guidelines, each student team prepares a recipe for a different style of beer. The culmination of the course is brewing of that beer and the analysis of the final product in terms of alcohol by volume, carbohydrate content, and bitterness. Collaboration and sensory evaluation are introduced through field trips to local breweries.

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The chemistry of winemaking and brewing

Abstract: The purpose of this paper is to describe the author's experience with a course in winemaking and brewing.

Cited by 16 publications

References 3 publications

Development and Use of a Web Site with Multimedia Contents as a Complement to Traditional Unit Operations Courses

Development and Use of a Web Site with Multimedia Contents as a Complement to Traditional Unit Operations Courses

Guided Inquiry Activity for Teaching Titration Through Total Titratable Acidity in a General Chemistry Laboratory Course

Introducing Nonscience Majors to Science Literacy via a Laboratory and Lecture Beer Brewing Course

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