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Craft Alcohol Fermentation
Highest Rated
Rating: 4.6 out of 5(93 ratings)
532 students

Craft Alcohol Fermentation

Valuable Insights for a future craft distiller
Highest Rated
Created byMalcolm Bucholtz
Last updated 8/2020
English

What you'll learn

  • Participants in this course will become acquainted with the yeast cell, the fermentation cycle and the pros and cons of bacteria in the context of fermentation.

Course content

1 section • 8 lectures • 1h 30m total length

  • Introduction1:26
  • Fermentation Yeast Cell Overview6:59
  • Yeast Biological Structure14:15
  • Fermentation The LAG Phase12:00

    For the entrepreneur interested in one day launching a craft distillery, this lecture aims to make the participant comfortable with the fermentation cycle with a look at the LAG Phase of the cycle.

  • Fermentation The EXPONENTIAL Phase13:04

    For the entrepreneur interested in one day launching a craft distillery, this lecture aims to make the participant comfortable with the fermentation cycle with a look at the EXPONENTIAL Phase of the cycle.

  • Fermentation The STATIONARY and DECLINE Phases10:27

    For the entrepreneur interested in one day launching a craft distillery, this lecture aims to make the participant comfortable with the fermentation cycle with a look at the STATIONARY and DECLINE Phases of the cycle

  • Fermentation Equipment17:02

    For the entrepreneur interested in one day launching a craft distillery, this lecture stresses the importance of choosing the proper fermentation equipment for a craft distillery. This lecture also explores the subject of cleaning of process vessels in a distillery.

  • Fermentation and Bacteria15:23

    For the entrepreneur interested in one day launching a craft distillery, this lecture aims to make the participant comfortable with the biological structure of bacteria along with the bad and the good aspects of bacteria in the context of the fermentation cycle.

Requirements

  • None

Description

For the entrepreneur interested in one day launching a craft distillery, this lecture starts with a basic overview of yeast and then moves on to explore the stages of the fermentation cycle (Lag phase, Exponential phase, Stationary phase and Decline phase). This course gives the participant valuable insight into the biochemical structure of the yeast cell including its inner organelles. The biochemical processes such as the EMP Pathway, the Pentose Phosphate Cycle and the Krebs Cycle are explored. This course concludes with a look at the bad and good aspects of bacterial cells.

Who this course is for:

  • The entrepreneur interested in one day launching a craft distillery.

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