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Christian E Butzke

Department of Food Sciences 

  • Professor of Food Science
Nelson Hall of Food Science (NLSN) Room 1261
745 Agriculture Mall Dr
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

Wine Appreciation. (2010). (1). Kendall Hunt Publishing Company. Retrieved from

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

Butzke, C. E. (2010). Winemaking Problems Solved (1). Woodhead Publishing. Retrieved from

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

Butzke, C. E. (2010). Chlorine Use in the Winery. (FS-50-W). Retrieved from

Bordelon, B. (2010). Traminette Vineyard Management. (FS-60). Retrieved from

Bordelon, B. (2010). Traminette Winemaking. (FS-59). Retrieved from

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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