Microbiology and Biochemistry: Difference between revisions
| Line 47: | Line 47: | ||
Brettanomyces inherits the role of most prominant yeast genera from Saccromyces around 8 months, and continues consuming sugar in the wort. Final attenuation can reach over 80% in lambic through the continued action of Brettanomyces, which is often referred to as "overattenuation" or "superattenuation". This is greater than is usually possible with saccromyces alone, as brettanomyces is able to metabolise sugars that saccromyces cannot, generally known as "dextrins". | Brettanomyces inherits the role of most prominant yeast genera from Saccromyces around 8 months, and continues consuming sugar in the wort. Final attenuation can reach over 80% in lambic through the continued action of Brettanomyces, which is often referred to as "overattenuation" or "superattenuation". This is greater than is usually possible with saccromyces alone, as brettanomyces is able to metabolise sugars that saccromyces cannot, generally known as "dextrins". | ||
Brettanomyces has been implicated in producing most of the aroma compounds in Lambic.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> | Brettanomyces has been implicated in producing most of the aroma compounds in Lambic.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Sensory-significant quantities of ethyl acetate and ethyl lactate form at this time from ethanol entering into an ester bond with acetic and lactic acid, respectively. The esterization process is greatly helped by the enzyme esterase provided by Brettanomyces. | ||
Refermentation in the bottle | Refermentation in the bottle | ||