Changes

===Microbiology and Fermentation Profile===

Information regarding the microbiology of historical Berliner Weisse is rare. A study from F. Schönfeld in 1938 describes the proportion of yeast cells to lactic acid bacteria cells through the first stages of fermentation. He describes the ratio as being 4:1 (yeast to lactic acid bacteria) at pitching time. After 18 hours, yeast saw growth, but after 40 hours the yeast population began to decline as attenuation completed. Another later study found that this ratio favors yeast growth, which hinders lactic acid bacteria growth and the production of lactic acid. Poor management of the microbes was blamed for not achieving enough acidity and was described as being a common problem in Berliner Weisse, as well as not achieving enough carbonation in the bottle. Berliner Weisse producers developed many methods for trying to achieve a certain kind of flavor profile in Berliner Weisse, which has been compared to that of [[Lambic]] and [[Gueuze]]. Indeed, an early study on Berliner Weisse by Methner in the 1980's discovered that ''[[Brettanomyces]]'' was a typical and important part of the flavor profile of Berliner Weisse <ref name="Hubbe"></ref>. The flavor of Berliner Weisse was described as being flowery and fruity, and a product of ester formation by ''Saccharomyces'' and ''Brettanomyces'' (see [[Brettanomyces#Ester_Production|''Brettanomyces'' esters]]) <ref name="Hubbe"></ref>. See Benedikt Koch's [https://docs.google.com/spreadsheets/d/1CNrO46TPSFpjhO3HX1-CbKK5rhFd7uGWdpONf7AJAlU/edit#gid=0 compilation of esters found in traditional Berliner Weisse] with ''Brettanomyces'' versus Kindl Weisse that is kettle soured and Belgian gueuze.