The Chemistry of Fermentation & Distillation

(3 Credit Hours) · Undergraduate

This course is an overview of the chemical and physical processes that take place during the fermentation and distillation of alcoholic beverages. This course is intended as a science elective for science and engineering students who have had at least one year of chemistry at Notre Dame. It will provide an overview of chemical concepts needed to understand the molecules, reactions, separations, and physical transformations during the production of wine, beer, and distilled spirits, but it will also discuss fermentation in a broader culinary, cultural, and industrial context.