How are high-quality beverages made from grapes and grains – and what technological processes are involved? The new “Wine and Beer Production” module traces these products from vine and grain all the way to the glass.
How are grapes turned into white or red wine? How do you breed hardy varieties? What does “top-fermented” actually mean? A new course at TUBAF dedicated to “Wine and Beer Production” answers these and other questions beyond the typical pub talk. The new module, starting in the summer semester of 2026, is jointly offered by the Institutes of Biological Sciences (Faculty 2) and of Energy Process Engineering and Chemical Engineering (Faculty 4). The focus is on the interplay of climate, raw materials, biology, process engineering, and sensor technology, as well as the influence of process engineering parameters on product quality. Students acquire fundamental knowledge of viticultural and winemaking practices, as well as the economic significance of viticulture and brewing operations.
Accompanying introductory sensory courses and tastings serve to assess the quality of different wine and beer styles as well as wine and beer qualities. The module combines engineering, biological, and sensory content, thereby offering a well-founded, practical education in the field of wine and beer production. It is aimed at students who wish to systematically explore the technology and quality assessment of wine and beer.
You can register for the “Wine and Beer Production” module at any time via the OPAL course. The first session will take place online on April 10, 2026, at 2:00 p.m.
