Microbiology and Biochemistry: Difference between revisions

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# The surfaces of the barrels, both interior and exterior, as contamination from the exterior may occur during transfer of the wort.

with each reservoir potentially contributing different organisms to the lambic. Samples taken froma Lambic brewery indicate that the air above the [[koelschip]] and in the cellar is the primary source of the bacteria in the lambic, while the barrels host much of the yeast, though some yeasts are found in the air and bacteria in the barrels as well. <ref name=Spitaels > F. Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme [http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384 | The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], 2000</ref>

with each reservoir potentially contributing different organisms to the lambic. Samples taken froma Lambic brewery indicate that the air above the [[koelschip]] and in the cellar is the primary source of the bacteria in the lambic, while the barrels host much of the yeast, though some yeasts are found in the air and bacteria in the barrels as well. <ref name=Spitaels > F. Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme [http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384| The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], 2000</ref>

==Geographical variation==

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==Seasonal variation==

Little research exists correlating the season of brewing to changes in the microbiology and chemistry of Lambic, however a delay in the appearance of the late-fermentation bacterial flora in Lambic was observed when fermentation was started earlier in the brewing season, leading to cooler fermentation temperatures.<ref name=Spitaels > F. Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme [http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384 | The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], 2000</ref> The flora were indistinguishible after 18 months.

Little research exists correlating the season of brewing to changes in the microbiology and chemistry of Lambic, however a delay in the appearance of the late-fermentation bacterial flora in Lambic was observed when fermentation was started earlier in the brewing season, leading to cooler fermentation temperatures.<ref name=Spitaels > F. Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme [http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384| The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], 2000</ref> The flora were indistinguishible after 18 months.

Similarly, a study on spontaneously fermented ales in the United States revealed marked differences between ales brewed in the spring versus those in from the winter.<ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref> The flora broadly follow the same pattern of succession regardless of the season of innoculation, however genetic analysis showed distinct differences between the flora responsible for fermentation arriving in the spring and winter. The differences between the organisms found in the wort innoculated at different seasons were smaller than the differences arising from the elapsed time after brewing at sampling. By 36 weeks, there was no longer a noticible difference in the flora of ale brewed in the winter vs. that brewed in the spring.

Similarly, a study on spontaneously fermented ales in the United States revealed marked differences between ales brewed in the spring versus those in from the winter.<ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507| Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref> The flora broadly follow the same pattern of succession regardless of the season of innoculation, however genetic analysis showed distinct differences between the flora responsible for fermentation arriving in the spring and winter. The differences between the organisms found in the wort innoculated at different seasons were smaller than the differences arising from the elapsed time after brewing at sampling. By 36 weeks, there was no longer a noticible difference in the flora of ale brewed in the winter vs. that brewed in the spring.

=Other spontaneous fermentations=

@@ Line 72: / Line 72: @@
 # The surfaces of the barrels, both interior and exterior, as contamination from the exterior may occur during transfer of the wort.
-with each reservoir potentially contributing different organisms to the lambic. Samples taken froma Lambic brewery indicate that the air above the [[koelschip]] and in the cellar is the primary source of the bacteria in the lambic, while the barrels host much of the yeast, though some yeasts are found in the air and bacteria in the barrels as well. <ref name=Spitaels > F. Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme [http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384 | The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], 2000</ref>
+with each reservoir potentially contributing different organisms to the lambic. Samples taken froma Lambic brewery indicate that the air above the [[koelschip]] and in the cellar is the primary source of the bacteria in the lambic, while the barrels host much of the yeast, though some yeasts are found in the air and bacteria in the barrels as well. <ref name=Spitaels > F. Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme [http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384| The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], 2000</ref>
 ==Geographical variation==
@@ Line 82: / Line 82: @@
 ==Seasonal variation==
-Little research exists correlating the season of brewing to changes in the microbiology and chemistry of Lambic, however a delay in the appearance of the late-fermentation bacterial flora in Lambic was observed when fermentation was started earlier in the brewing season, leading to cooler fermentation temperatures.<ref name=Spitaels > F. Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme [http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384 | The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], 2000</ref> The flora were indistinguishible after 18 months.
+Little research exists correlating the season of brewing to changes in the microbiology and chemistry of Lambic, however a delay in the appearance of the late-fermentation bacterial flora in Lambic was observed when fermentation was started earlier in the brewing season, leading to cooler fermentation temperatures.<ref name=Spitaels > F. Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme [http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384| The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], 2000</ref> The flora were indistinguishible after 18 months.
-Similarly, a study on spontaneously fermented ales in the United States revealed marked differences between ales brewed in the spring versus those in from the winter.<ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref> The flora broadly follow the same pattern of succession regardless of the season of innoculation, however genetic analysis showed distinct differences between the flora responsible for fermentation arriving in the spring and winter. The differences between the organisms found in the wort innoculated at different seasons were smaller than the differences arising from the elapsed time after brewing at sampling. By 36 weeks, there was no longer a noticible difference in the flora of ale brewed in the winter vs. that brewed in the spring.
+Similarly, a study on spontaneously fermented ales in the United States revealed marked differences between ales brewed in the spring versus those in from the winter.<ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507| Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref> The flora broadly follow the same pattern of succession regardless of the season of innoculation, however genetic analysis showed distinct differences between the flora responsible for fermentation arriving in the spring and winter. The differences between the organisms found in the wort innoculated at different seasons were smaller than the differences arising from the elapsed time after brewing at sampling. By 36 weeks, there was no longer a noticible difference in the flora of ale brewed in the winter vs. that brewed in the spring.
 =Other spontaneous fermentations=