Microbiology and Biochemistry: Difference between revisions

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Gueuze and other lambic bottled with either some residual sugar left unfermented at the time of bottling or added priming sugars will undergo significant fermentation in the bottle, though all unpasteurized lambic will continue to ferment to some degree there. For lambic bottled after about 8 months without additional sugar, the fermentation in the bottle progresses much as an extension of the Brettanomyces stage of fermentation and negligible carbon dioxide and ethanol production occurrs, leaving most of this lambic still. For lambic bottled younger and those with additional fermentable sugars added at bottling, considerable fermentation by Saccharomyces occurs in the bottle, causing marked increases in ethanol and the production of carbon dioxide, leading to a carbonated product.<ref name=Oevelen77 >D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert, [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract|MICROBIOLOGICAL ASPECTS OF SPONTANEOUS WORT FERMENTATION IN THE PRODUCTION OF LAMBIC AND GUEUZE], 1977</ref>

The reactivation of Saccharomyces fermentation at the addition of additional sugar indicates that the dominance of ~~brettanomyces~~ is brought about by ~~brettanomyces~~ ability to ferment sugars that Saccharomyces cannot. Once Saccharomyces has consumed most of the available glucose and other simple sugars in the wort, it goes dormant, though does not die completely, and ~~brettanomycs~~ is free to assume the role of primary yeast in the wort. Upon the re-introduction of the simple sugars, the faster-growing Saccharomyces once again flourishes, until the again the fermentable sugar is consumed and ~~brettanomyces~~ and its other associated yeasts can once again resume the slow procress of the final fermentation.

The reactivation of Saccharomyces fermentation at the addition of additional sugar indicates that the dominance of Brettanomyces is brought about by Brettanomyces' ability to ferment sugars that Saccharomyces cannot. Once Saccharomyces has consumed most of the available glucose and other simple sugars in the wort, it goes dormant, though does not die completely, and Brettanomyces is free to assume the role of primary yeast in the wort. Upon the re-introduction of the simple sugars, the faster-growing Saccharomyces once again flourishes, until the again the fermentable sugar is consumed and Brettanomyces and its other associated yeasts can once again resume the slow procress of the final fermentation.

==Continued aging==

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 Gueuze and other lambic bottled with either some residual sugar left unfermented at the time of bottling or added priming sugars will undergo significant fermentation in the bottle, though all unpasteurized lambic will continue to ferment to some degree there. For lambic bottled after about 8 months without additional sugar, the fermentation in the bottle progresses much as an extension of the Brettanomyces stage of fermentation and negligible carbon dioxide and ethanol production occurrs, leaving most of this lambic still. For lambic bottled younger and those with additional fermentable sugars added at bottling, considerable fermentation by Saccharomyces occurs in the bottle, causing marked increases in ethanol and the production of carbon dioxide, leading to a carbonated product.<ref name=Oevelen77 >D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert, [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract|MICROBIOLOGICAL ASPECTS OF SPONTANEOUS WORT FERMENTATION IN THE PRODUCTION OF LAMBIC AND GUEUZE], 1977</ref>
-The reactivation of Saccharomyces fermentation at the addition of additional sugar indicates that the dominance of brettanomyces is brought about by brettanomyces ability to ferment sugars that Saccharomyces cannot. Once Saccharomyces has consumed most of the available glucose and other simple sugars in the wort, it goes dormant, though does not die completely, and brettanomycs is free to assume the role of primary yeast in the wort. Upon the re-introduction of the simple sugars, the faster-growing Saccharomyces once again flourishes, until the again the fermentable sugar is consumed and brettanomyces and its other associated yeasts can once again resume the slow procress of the final fermentation.
+The reactivation of Saccharomyces fermentation at the addition of additional sugar indicates that the dominance of Brettanomyces is brought about by Brettanomyces' ability to ferment sugars that Saccharomyces cannot. Once Saccharomyces has consumed most of the available glucose and other simple sugars in the wort, it goes dormant, though does not die completely, and Brettanomyces is free to assume the role of primary yeast in the wort. Upon the re-introduction of the simple sugars, the faster-growing Saccharomyces once again flourishes, until the again the fermentable sugar is consumed and Brettanomyces and its other associated yeasts can once again resume the slow procress of the final fermentation.
 ==Continued aging==