Difference between revisions of "Brettanomyces and Saccharomyces Co-fermentation"
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| Brettanomyces Inoculation cell count || Lower cell count || Higher cell count|| Significantly interacts with the timing of inoculation | | Brettanomyces Inoculation cell count || Lower cell count || Higher cell count|| Significantly interacts with the timing of inoculation | ||
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− | | Strain of Saccharomyces || Phenol positive strain || Phenol negative strain || Pof+ strains of S. cerevisiae form 4-vinylguaiacol by enzymatic decarboxylation of ferulic acid | + | | Strain of Saccharomyces || Phenol positive strain || Phenol negative strain || Pof+ strains of S. cerevisiae form 4-vinylguaiacol by enzymatic decarboxylation of ferulic acid <ref> Coghe, S., Benoot, K., Delvaux, F., Vanderhaegen, B., & Delvaux, F. R. (2004). Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 52(3), 602-608.</ref> |
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| Ferulic Acid || More Ferulic Acid || Less Ferulic Acid || A precursor of 4-vinylguaiacol | | Ferulic Acid || More Ferulic Acid || Less Ferulic Acid || A precursor of 4-vinylguaiacol |
Revision as of 10:13, 29 July 2015
Funky mixed fermentations, for the purposes of this article, refer to fermentations that contain Saccharomyces and Brettanomyces. They do not contain lactic acid bacteria such as Lactobacillus and Pediococcus. As such, these beers may have a lightly tart flavor, but are not described as being sour (see the Mixed Fermentation page). The flavor of funky beers is often dominated by the array of flavor compounds produced by Brettanomyces (see Brettanomyces metabolism). Generically speaking, these flavors range from tropical fruits, stone fruits, smoke, barnyard animal funk, bitterness that lingers on the palate longer than hop bitterness and is accompanied by undertones of fruit, horse blanket, sweat, body odor, etc.
Brewing Methods
Technique | More Funk | Less Funk | Note |
---|---|---|---|
Inoculation timing | After Saccharomyces has finished fermentation | At the start of Fermentation | See figure 1 |
Brettanomyces Inoculation cell count | Lower cell count | Higher cell count | Significantly interacts with the timing of inoculation |
Strain of Saccharomyces | Phenol positive strain | Phenol negative strain | Pof+ strains of S. cerevisiae form 4-vinylguaiacol by enzymatic decarboxylation of ferulic acid [2] |
Ferulic Acid | More Ferulic Acid | Less Ferulic Acid | A precursor of 4-vinylguaiacol |
Time since Inoculation | Aged Beer | Young Beer |
References
- ↑ Tonsmeire, M. (2014). American Sour Beers. Brewers Publications
- ↑ Coghe, S., Benoot, K., Delvaux, F., Vanderhaegen, B., & Delvaux, F. R. (2004). Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 52(3), 602-608.