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Production of Beer and Wine

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Industrial Applications

Part of the book series: The Mycota ((MYCOTA,volume 10))

Abstract

Traditional practices and recent developments of brewing and wine making are reviewed. Details of the beer production process are covered under the headings of raw materials, malt production, steps in the brew house, fermentation, maturation, filtration, stabilisation and packaging. The final beer, some typical analytical data and some beer-like beverages are discussed. The overview on wine making starts with a look at the major grape varieties, their composition and the different wine types resulting. The wine production process is treated under the headings of grape harvest, crushing, pressing, fermentation, clarification, stabilisation, fining, storage and bottling. A short overview is also given for sparkling and fortified wines. Conclusions on the production of both beer and result in the statement that many new opportunities were opened by modern scientific findings and technical developments, e.g. genetic engineering of yeasts, immobilisation procedures and process modelling. However, these recent developments (e.g. genetic manipulation) are only seldom industrially used due to their restricted acceptance by consumers.

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  1. Lehrstuhl für Biotechnologie, RWTH Aachen University, Worringer Weg 1, 52074, Aachen, Germany

    Winfried Hartmeier & Monika Reiss

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  1. Winfried Hartmeier
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Correspondence to Winfried Hartmeier .

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  1. , Department of Biotechnology, International Graduate School of Zittau, Markt 23, Zittau, 02763, Sachsen, Germany

    Martin Hofrichter

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Hartmeier, W., Reiss, M. (2011). Production of Beer and Wine. In: Hofrichter, M. (eds) Industrial Applications. The Mycota, vol 10. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-11458-8_3

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