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Christian E Butzke

Department of Food Sciences 

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

Ph.D., Technische Universität Berlin, Germany (1992) 

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

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

Butzke, C. E., & Park, S. K. (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., Butzke, C. E., & Vichitphan, K. (2010). Characterisation of a Novel Pichia anomala ß-Glucosidase with Aroma-enhancing Capabilities in Wine.. Annals of Microbiology, 59(2), 335-343.

Butzke, C. E. (2010). Chlorine Use in the Winery. Retrieved from

Butzke, C. E. (2010). Cork Quality Control. Retrieved from

Butzke, C. E. (2010). Fining with Bentonite. Retrieved from

Butzke, C. E. (2010). Re-Fermentation Prevention. Retrieved from

Bordelon, B. P., & Butzke, C. E. (2010). Traminette Vineyard Management. Retrieved from

Butzke, C. E., & Bordelon, B. P. (2010). Traminette Winemaking. Retrieved from

Butzke, C. E. (2010). Treatment of Film Yeasts. Retrieved from

Butzke, C. E. (2010). Use of SO2 in High pH Wines. Retrieved from