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Christian E Butzke

Department of Food Sciences 

  • Professor of Food Science
765.494.6500
765.494.7953
NLSN Room 1261
Department of Food Science
745 Agriculture Mall
West Lafayette, IN 47907

Education
Ph.D., Technische Universit√§t Berlin, Germany (1992) 

Extension
Learning
FS 470 Wine Appreciation
FS 506 Commercial Grape and Wine Production
FS 564 Commercial Food and Beverage Fermentations
FS 491I Food, Wine and Culture of Italy and Switzerland

Discovery
Wine and brandy quality: fermentation techniques and yeast nutrition, off-odor prevention, aging reactions, cork taint and bottle closures, distillation.

Awards & Honors

(2008) Fermilab Arts and Lecture Series Lecturer. Fermi National Accelerator Laboratory.

Selected Publications

Wine Appreciation. (2010). (1). Kendall Hunt Publishing Company. Retrieved from http://www.kendallhunt.com/store-product.aspx?id=15962

Park, S. (2011). Impact of Fermentation Rate Changes on Potential Hydrogen Sulfide Concentrations in Wine. Journal of Microbiology and Biotechnology, 21(5), 519-524.

Swangkeaw, J., Vichitphan, S., & Vichitphan, K. (2010). Characterisation of a Novel Pichia anomala íô-Glucosidase with Aroma-enhancing Capabilities in Wine. Annals of Microbiology, 59(2), 335-343.

Winemaking Problems Solved. (2010). (1). Woodhead Publishing. Retrieved from http://www.woodheadpublishing.com/en/book.aspx?bookID=1518

Chlorine Use in the Winery. (2010). (FS-50-W). Retrieved from http://www.extension.purdue.edu/extmedia/FS/FS-50-W.pdf

Cork Quality Control. (2010). (FS-55-W). Retrieved from http://www.extension.purdue.edu/extmedia/FS/FS-55-W.pdf

Fining with Bentonite. (2010). (FS-53-W). Retrieved from http://www.extension.purdue.edu/extmedia/FS/FS-53-W.pdf

Re-Fermentation Prevention. (2010). (FS-56-W). Retrieved from http://www.extension.purdue.edu/extmedia/FS/FS-50-W.pdf

Bordelon, B. (2010). Traminette Vineyard Management. (FS-60). Retrieved from http://www.extension.purdue.edu/extmedia/FS/FS-60-W.pdf

Bordelon, B. (2010). Traminette Winemaking. (FS-59). Retrieved from http://www.extension.purdue.edu/extmedia/FS/FS-59-W.pdf