Difference between revisions of "Acetic Acid"
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| − | (In progress) '''Acetic Acid''' is an organic acid produced by certain bacteria (such as ''Acetobacter'') and yeast (such as [[ | + | (In progress) '''Acetic Acid''' is an organic acid produced by certain bacteria (such as ''Acetobacter'') and yeast (such as ''[[Brettanomyces]]'') in the presence of oxygen and ethanol. Acetic acid is the acid found in vinegar, and it has a rougher, more warming acidity than lactic acid. While the amount of individual preferences for acetic acid may vary, excessive amounts are generally considered a flaw in sour beer. Acetic acid is also an important precursor for acetate esters. |
==Production of Acetic Acid== | ==Production of Acetic Acid== | ||
Revision as of 11:54, 22 November 2015
(In progress) Acetic Acid is an organic acid produced by certain bacteria (such as Acetobacter) and yeast (such as Brettanomyces) in the presence of oxygen and ethanol. Acetic acid is the acid found in vinegar, and it has a rougher, more warming acidity than lactic acid. While the amount of individual preferences for acetic acid may vary, excessive amounts are generally considered a flaw in sour beer. Acetic acid is also an important precursor for acetate esters.
Contents
Production of Acetic Acid
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It is important to note that while oxygen is necessary for the production of acetic acid, and some of the microorganisms which produce acetic acid require oxygen for metabolism, the presence or absence of oxygen in a fermenting beer will not 'produce' or 'create' these microorganisms. If a mixed culture has acetobacter or brettanomyces present, oxygen added after primary fermentation may allow acetic acid to be produced. However without the presence of an organism which produces acetic acid, exposing the beer to oxygen will not result in the creation of acetic acid or in the production of acetic acid producing microbes.
Brettanomyces
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