13,591
edits
Changes
updated Brewing Methods table
| Inoculation timing || After Saccharomyces has finished fermentation || At the start of Fermentation || See figure 1
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| ''Brettanomyces '' Inoculation cell count || Lower cell count or higher cell count || Higher cell count or lower cell count|| Pitching Although more data is needed, pitching rate of ''Brettanomyces'' in secondary appears to may not have no a measured impact on beer flavor. See [[Brettanomyces secondary fermentation experiment]].
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| Strain of ''Saccharomyces '' || Phenol positive strain || Phenol negative strain || PofPOF+ 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> . More recent data suggests that POF+ strains of ''Saccharomyces'' are not necessary for ''Brettanomyces'' to create phenols because ''Brettanomyces'' can create the precursor 4-vinyl phenols on its own as long as ferulic acid and other grain derived percursors are available. See [[Brettanomyces secondary fermentation experiment]].
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| Ferulic Acid (malt derived) || More Ferulic Acid || Less Ferulic Acid || A precursor of 4-vinylguaiacol. Perform a [http://braukaiser.com/blog/blog/2010/06/04/how-much-effect-does-a-ferulic-acid-rest-have/ ferulic acid rest], and use grains that contain more ferulic acid such as wheat.
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| Time since Inoculation || Aged Beer || Young Beer||