Lactic Acid Beverages: sour beer, (milk), & soda
|
|
- Oscar Wilcox
- 6 years ago
- Views:
Transcription
1 Lactic Acid Beverages: sour beer, (milk), & soda Raj B Apte Matadero Creek Brewery sour ale art/science in search of ginger beer plants
2 Chemistry of Flavor Lactobacillus Pediococcus Brettanomyces Lactic acid 4-ethyl phenol ethyl lactate 4-ethyl guaiacol Acetobacter Enterobacteriaceae ethyl acetate acetic acid Ethanol Saccharomyces
3 Cast of characters Lactobacillus basis of yoghurt, cheese lactic acid salt resistant; hop sensitive? slime-producing Pediococcus anaerobic lactic acid hop resistant slime-producing Acetobacter aerobic pellicle forming Saccharomyces inhibited by salt sugar fungus aerobic or anaerobic produces alcohol bakers, brewers, vintners; hundreds of strains Brettanomyces british fungus; british flavor aerobic or anaerobic Bordeaux v. Davis produces alcohol or acetic acid several species; many strains (all photos stolen from websites without permission)
4 General Fermentation salt Alcohol tolerance Saccharomyces - 20%, P Brettanomyces - 15%, P 8% 8% Lactobacillus Pediococcus Acetobacter Enterobacteriaceae molds Lactic acid Acetic acid starch ph % - 1% P 6-18% oxygen P % P %, P ph 4.4, P 0.5%, P P -- temp, F 2 2% P, ph time produces toxic ++ required -, + minor effect <100
5 We are not in Kansas anymore glucose Entner Doudoroff Pathway There are many pathways, not just glucose 2 x ethanol + 2 x CO2 Heterolactic Pathway ethanol CO2 Embden Meyerhof Pathway We have no way of determining alcohol accurately. lactic acid pyruvic acid 6-phosphogluconic acid 2,3-butanediol acetaldehyde CO2 lactic acid formic acid 2CO2 S CoA CO2 ethanol acetic acid ethanol CO2, H2, H2S succinic acid acetic acid no bubbles lactic acid, formic acid, succinic acid, acetic acid H2 and CO2 bubbles acetic acid CO2 bubbles ethanol + lactic acid, ethanol
6 Titratable acidity (TA) and ph, defined ph TA 10,000ppm = 1% like temperature like heat -log10([h+]) how many molecules of acid, by weight measures strength of acid measures quantity of acid determines biological activity determines taste use ph paper or meter titrate with base to neutrality how much drano do you add to your beer to get ph 7.0 Acid pka1 pka2 Mass/ Mole Tartaric Citric Malic Lactic Ascorbic Acetic ml of 0.1N NaOH is equivalent to 9mg lactic acid fiction TA tartaric w% % abv ph Leinenkugel lager Preston Merlot, Landskroon Chardonnay, Verhaeghe Duchesse Petrus Aged Pale Cantillon Iris Hanssens Oudbeitje Morte Subite Peche Kriek de Ranke Matadero Creek Cask Porter (me) Matadero Creek Kriek (me)
7 Furniture Legs and the Role of O2 Oxygen Permeability cc-mil/m2-day-bar 200L barrels admit 20cc/L of oxygen per year = 100cc/L air. For 20L carboy, that s 2L of air. Wood, Oak 7200 High-density polyethylene HDPE 2325 Brett can grow but will not thrive without oxygen. If you use cultured Brett, the large cell population may overcome this. Low-density polyethylene LDPE 8586 Polyethylene terephthalate copolymer PETG 400 Vinyl 20 Material Polycarbonate PC 4650 Nylon (not oriented) 79 Saran 2 Advantages of Furniture Legs v. Barrels Oxygen diffusion Habitat for Brettanomyces Toast/vanillin Autoclaveable $1 (danger of refermentation) negative Pasteur effect = Brett wants O2 Tank Burgundy barrel Rodenbach tank, wood, small Rodenbach tank, wood, large HDPE bucket Homebrew barrel Glass carboy, 30cm vinyl immersion tube Glass carboy, silicone stopper Glass carboy, wood stopper, cross grain Glass carboy, wood stopper, end grain Volume [L] O2 cc/l.year
8 $1 Homebrew Oak Barrel Furniture leg: hardware removed soaked, toasted teflon tape autoclaved inoculated with B claussenii
9 AAR Fermentation Dynamics: Succession Acid (ppm) ph 5000 log (CFU/ml), ethanol (abv) Weeks enterobacteria total yeast actidione-resistant yeast acetic acid bacteria lactic acid bacteria ethanol ph acetic acid lactic acid data taken from Martens 2
10 Recipe 1. Mash Grist 100% pale (wheat, caramel, &c). 67C, 75C boil with aged or fresh hops 2. starch may be added to wort by late additions of adjunct Primary fermentation (1wk): fruity ale 3. Chr. Hansen Harmony: S. cerevisiae, Torulaspora delbrueckii, Kluyveromyces thermotolerans ( Secondary (6wk): acidity 4. Lactobacillus delbrueckii Tertiary (2yr): acidity and Brett any combination of lactic bacteria and Brettanomyces wood stopper (pitched or carried) topping off Dryhop and blend 5.
11 Ward, Philosophical Trasactions of the Royal Society of London. B, Vol. 183 (1892)
12 Ward 1892, cont'd...
13 Recent History Bees Wine... [is] a fermented drink which was most often produced in home kitchens and was probably most popular in the 1920's to 1950's. The culture was usually kept in a glass container by a window and grown in a mixture of water, brown sugar and black treacle (there are several variations on the exact ingredients used). It was usually drained once a week and fresh water and sugar were added. As the culture naturally multiplied any excess was either discarded or passed on to others to begin new 'Bees wine'. According to our old records 'Bees Wine' is a mixture of yeasts and bacteria. The bacteria are Lactobacilli and an unknown Gram positive rod that forms a gelatinous sheath that coils and traps the other cells in it. This is also responsible for a thick 'scum' which forms on the surface of the liquid. The yeasts that have been isolated from the mixture include Saccharomyces cerevisiae, Brettanomyces anomalus and Hansenula anomala. The gelatinous lumps formed in the 'Bees Wine' rise and fall as carbon dioxide is produced and released. Sugar, black treacle and ginger are fermented to produce a mildly alcoholic, rather sweet drink. Lemon/orange peel is sometimes added... 'Bees Wine' has several variations and is also known as 'Ginger Beer Plant', 'Palestinian' or 'Californian' Bees or 'Balm of Gilead'. The NCYC still keeps a culture of 'Bees Wine' in the laboratory although this is purely for scientific interest and none of the present staff have tried to make the 'wine' itself from the culture. * Not a wild yeast technique *
14 Bibliography [Ward 1892] [Pidoux 1989] [Pidoux 1990] [Leroi and Pidoux 1993] The Ginger-Beer Plant, and the Organisms Composing it: A Contribution to the Study of Fermentation-Yeasts and Bacteria. Philosophical Transactions of the Royal Society of London, B, 183 (1892), The microbial flora of sugary kefir grain (the gingerbeer plant): biosynthesis of the grain from Lactobacillus hilgardii producing a polysaccharide gel. MIRCEN Journal 1989, 5, Lactobacilli isolated from sugary kefir grains capable of polysaccharide production and minicell formation. J. Appl. Bacteriology 1990, 69, Detection of interactions between yeasts and lactic acid bacteria isolated from sugary kefir grains. JAB 1993, 74, Characterization of interactions between Lactobacillus hilgardii and Saccharomyces florentinus isolated from sugary kefir grains. JAB 1993, 74,
15 Found in the back of a freezer in Germany... Gingerbeer: balm of Gilead California wees wine Palestinian bees wine tibicos? Tibetan mushroom Japanese water crystals water/sugary kefir grains Lactobacillus hilgardii Bacterium vermiforme Betabacterium vermiforme Lactobacillus brevis heterofermentative anaerobic mesothermic dextran-slime coat dextran-slime gel Saccharomyces florentinus Saccharomyces pyriformis Zygosaccharomyces florentinus)
16 Wondrous Animalcules
17 Ginger and Mary-Ann 1 Ginger Beer Plant Milk Kefir Grain
18 Pidoux 1989
19 Temperature: key to sweet, lactic soda Pidoux 1990
20 Leroi and Pidoux 1993: Parasitism?
21 GBP Fermentation Dynamics 10 Lactic Acid, g/l Bacteria CFU Ethanol, g/l S. florentinus, CFU 9 8 CF/ml, g/l 7 6 data from Leroi & Pidoux day
22 Pidoux 1990: Ropiness
23 Recipe: get your kids fermenting 1 L water g sugar, white or raw, malt 20ml lemon/lime juice and/or zest 4g ground ginger root powder 1g of cream of tartar 50g ginger beer plants No mash/boil. No sanitation Primary: 25-30C, 1-3 days, lock optional (for Brett) Secondary: strain all solids, retain plant. Correction of sugar & acidity C, 1-2 days, in bottle/keg/siphon. Tertiary: lager 5-10C, >1wk. spices cinnamon, cassia, coca, cola, cloves, nutmeg, vanilla, hibicus (jamaica), dried figs, mint, syrup/molasses, lemon/lime juice/zest, corriander, fennel, cardamom, star anise, rice, tamarind. dry powder, puree, whole spice, extract tisane (short or long), direct plant sources DSM Ginger beer plant share with others: dried culture easily mailed Plant/ fermentedtreasures.com
24 Kegs, Bottles, or Siphons
Getting To Know Your Lacto. Josh Armagost and Dan Ramos The Brewing Science Institute 2016 Rocky Mountain Micro-Brewers Symposium
Getting To Know Your Lacto Josh Armagost and Dan Ramos The Brewing Science Institute 2016 Rocky Mountain Micro-Brewers Symposium Overview What Is Lacto? Uses in the food industry Metabolism Uses in brewing
More informationAcidity and Blending. The art of using Titratable Acidity as a tool for blending consistency
Acidity and Blending The art of using Titratable Acidity as a tool for blending consistency An Acid is a Species having the tendency to lose a Proton. [H+] [H+] cation + [GLOB-] anion ph related benefits
More informationChoosing the Right Yeast
San Diego California June, 2011 Choosing the Right Yeast Chris White and Jamil Zainasheff Yeast Chapters Part One: The Importance of Yeast and Fermentation Part Two: Biology, Enzymes, and Esters Part
More informationAlcohols, Acids, and Esters in Beer. Matt Youngblut BAM Members Meeting October 13th, 2016
Alcohols, Acids, and Esters in Beer Matt Youngblut BAM Members Meeting October 13th, 2016 What are Alcohols, Acids, and Esters? Alcohols Any organic molecule with a hydroxyl group (X~OH) that s attached
More informationLiving Factories. Biotechnology SG Biology
Living Factories Biotechnology SG Biology Learning Outcomes 1 State that the raising of dough and the manufacture of beer and wine depend on the activities of yeast. Identify yeast as a single celled fungus,
More informationPROCESSING THE GRAPES RED WINEMAKING
PROCESSING THE GRAPES RED WINEMAKING Milena Lambri milena.lambri@unicatt.it Enology Area - DiSTAS Department for Sustainable Food Process Università Cattolica del Sacro Cuore - Piacenza COLOR COMPOUNDS
More informationIntroduction to MLF and biodiversity
Introduction to MLF and biodiversity Maret du Toit DEPARTMENT OF VITICULTURE AND OENOLOGY INSTITUTE FOR WINE BIOTECHNOLOGY Stellenbosch University E-mail: mdt@sun.ac.za Microbiology of wine your perpsectives
More informationMALOLACTIC FERMENTATION QUESTIONS AND ANSWERS SESSION
MALOLACTIC FERMENTATION QUESTIONS AND ANSWERS SESSION ML SCHOOL September 2016 University Stellenbosch QUESTIONS Why should I care about specific wine lactic acid bacteria? Why should I pay if MLF comes
More informationYeast- Gimme Some Sugar
Yeast- Gimme Some Sugar Taxonomy: Common yeast encountered in brewing The main cultured brewers yeast is genus Saccharomyces Saccharomyces means sugar fungus S. cerevisiae is ale yeast S. pastorianus is
More informationVWT 272 Class 15. Quiz Number of quizzes taken 25 Min 6 Max 30 Mean 24.0 Median 26 Mode 30
VWT 272 Class 15 Quiz 13 14 Number of quizzes taken 25 Min 6 Max 30 Mean 24.0 Median 26 Mode 30 Class 15 Bacteria: the Good, the Bad, and the Ugly What you see is that the most outstanding feature of life's
More informationWhen life throws you lemons, how new innovations and good bacteria selection can help tame the acidity in cool climate wines
When life throws you lemons, how new innovations and good bacteria selection can help tame the acidity in cool climate wines Dr. Sibylle Krieger-Weber R&D Bacteria, Lallemand Germany VitiNord August 2
More informationYes, Funky Sour Meads. Michael Fairbrother Founder & Head Mead Maker Moonlight Meadery LLC
Yes, Funky Sour Meads Michael Fairbrother Founder & Head Mead Maker Moonlight Meadery LLC About Michael Home brewing for 19 years Lifetime Member of AHA Over 70 different meads, produced commercially.
More informationIn pursuit of flavor
In pursuit of flavor A presentation that aims to contribute to a greater understanding of sour beer production. *What s NOT Included? How to make sour beer Too many variables! Kettle sour acid is easy
More informationSTABILIZATION OPTIONS. For Sweet Wines before Bottling
STABILIZATION OPTIONS For Sweet Wines before Bottling Sugar-Sugar Top source of carbon Excellent seller of wine Brings balance to wine with high acidity/astringency Promotes peace, comfort and wellbeing
More informationMAKING WINE WITH HIGH AND LOW PH JUICE. Ethan Brown New Mexico State University 11/11/2017
MAKING WINE WITH HIGH AND LOW PH JUICE Ethan Brown New Mexico State University 11/11/2017 Overview How ph changes during winemaking Reds To adjust for high ph and how Whites Early harvest due to poor conditions
More informationMICROBES MANAGEMENT IN WINEMAKING EGLANTINE CHAUFFOUR - ENARTIS USA
MICROBES MANAGEMENT IN WINEMAKING EGLANTINE CHAUFFOUR - ENARTIS USA WEBINAR INFORMATION 35 minute presentation + 10 minute Q&A Save Qs until the end of the presentation Use chat box for audio/connection
More informationAnalysing the shipwreck beer
Analysing the shipwreck beer Annika Wilhelmson, John Londesborough and Riikka Juvonen VTT Technical Research Centre of Finland Press conference 10 th May 2012 2 The aim of the research was to find out
More informationIT HAD BETTER NOT BE MY FAULT
IT HAD BETTER NOT BE MY FAULT AN ANALYSIS OF WINE GONE BAD CSU Assoc. Prof. of Enology Stephen Menke WINE QUALITY, GREATNESS, AND FAULTS Not all of us agree on the definitions of wine quality, as it can
More informationWhen Good Bugs Go Bad Detection of Beer Spoiling Microorganisms in a Mixed Fermentation Environment
When Good Bugs Go Bad Detection of Beer Spoiling Microorganisms in a Mixed Fermentation Environment Kate Steblenko Jack s Abby Brewing The Beginning Established 2011 Volunteer staff 5,000 sq feet 100 BBLs
More informationHow yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent
How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent Katie Cook, Enologist, University of Minnesota Fermentation Yeast Saccharomyces
More informationFermenting on the Flip Side
Fermenting on the Flip Side Mary Izett Co-host of Fuhmentaboudit! on Heritage Radio Network Urban Brewing & Alternative Fermentations: Techniques & beverages for anyone short on space and time but long
More informationInfluence of yeast strain choice on the success of Malolactic fermentation. Nichola Hall Ph.D. Wineries Unlimited, Richmond VA March 29 th 2012
Influence of yeast strain choice on the success of Malolactic fermentation Nichola Hall Ph.D. Wineries Unlimited, Richmond VA March 29 th 2012 INTRODUCTION Changing conditions dictate different microbial
More information8/05/2017. Fermented beverages as an alternative for soft drinks. Water kefir. Water kefir
Fermented beverages as an alternative for soft drinks Non- and low-alcoholic beverages with acetic acid bacteria as an overlooked contributor ir. Jonas De Roos Studiereeks Micro-Organismen: Part 1 - The
More informationBottle refermentation of high alcohol-beers
Bottle refermentation of high alcohol-beers Special Beers The Belgian paradox XIV Chair J. De Clerck 2012 12 > 14 September, Fermentis all rights reserved-septembre 12 Introduction to Fermentis Fermentis
More informationMashing! How? Why? To what extent?!
Mashing! How? Why? To what extent?! Mashing is the brewer's term for the hot water steeping process which hydrates the barley, activates the malt enzymes, and converts the grain starches into fermentable
More informationCo-inoculation and wine
Co-inoculation and wine Chr. Hansen Fermentation Management Services & Products A definition of co-inoculation Co-inoculation is the term used in winemaking when yeasts (used to manage alcoholic fermentations
More informationBrewing Country Wines. Benjamin F. Lasseter, Ph.D. Chair, Hampton Roads American Chemical Society
Brewing Country Wines Benjamin F. Lasseter, Ph.D. Chair, Hampton Roads American Chemical Society What is a country wine? An alcoholic beverage produced at home, instead of commercially possibly using grapes.
More informationMaking Hard Cider. A Guide for Small-Scale Producers. Lee Elliot Williams. Bellevue College. Technical Writing Certificate Program
Making Hard Cider A Guide for Small-Scale Producers Lee Elliot Williams Bellevue College Technical Writing Certificate Program Winter 2018 Publishing Information This document was completed as a final
More informationSour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing
Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing History & Styles of Sour Beers Sour beer styles have existed for centuries What do we mean by Sour beer? History and
More informationJuice Microbiology and How it Impacts the Fermentation Process
Juice Microbiology and How it Impacts the Fermentation Process Southern Oregon Wine Institute Harvest Seminar Series July 20, 2011 Dr. Richard DeScenzo ETS Laboratories Monitoring Juice Microbiology: Who
More informationSOUR WORTING. Rick Seibt 1/4/2016
SOUR WORTING Rick Seibt 1/4/2016 Definition Creating sour wort by innoculating wort with souring bacteria, prior to standard beer production (boiling & fermentation). More commonly known as Kettle Souring.
More informationYeast and Flavour Production. Tobias Fischborn Lallemand Brewing
Yeast and Flavour Production Tobias Fischborn Lallemand Brewing Content Flavour production by yeast How to control Flavour Production Non-Traditional Yeast to Brew Beer Contribution To Beer Flavor Contribution
More informationAnaerobic Cell Respiration by Yeast
25 Marks (I) Anaerobic Cell Respiration by Yeast BACKGROUND: Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are not capable of making their own food. Fungi, like any
More informationUpcoming ACS Webinars
ACS Webinars We will start momentarily at 2pm ET Download slides: http://acswebinars.org/bamforth Contact ACS Webinars at acswebinars@acs.org Upcoming ACS Webinars www.acswebinars.org/events Thursday,
More informationSPOILAGE OF CANNED PRODUCTS - BIOCHEMICAL, ENZYMATIC AND MICROBIAL SPOILAGE SPOILAGE OF CANNED PRODUCTS
SPOILAGE OF CANNED PRODUCTS - BIOCHEMICAL, ENZYMATIC AND MICROBIAL SPOILAGE SPOILAGE OF CANNED PRODUCTS Enzymatic spoilage Many reactions in plant and animal tissues are activated by enzymes. The changes
More informationExploring Attenuation. Greg Doss Wyeast Laboratories Inc. NHC 2012
Exploring Attenuation Greg Doss Wyeast Laboratories Inc. NHC 2012 Overview General Testing Model Brewing Control Panel Beginning Brewing Control Experienced Brewing Control Good Beer Balancing Act Volatile
More informationDr.Nibras Nazar. Microbial Biomass Production: Bakers yeast
Microbial biomass In a few instances the cells i.e. biomass of microbes, has industrial application as listed in Table 3. The prime example is the production of single cell proteins (SCP) which are in
More informationViniflora Oenos. Product Information. Description. Packaging. Physical Properties. Application. Storage and handling. Version: 7 PI-EU-EN
Description is a freeze-dried pure culture of Oenococcus oeni. It is a heterofermentative malolactic bacteria which has been selected to ensure a fast and safe malolactic fermentation when inoculated directly
More informationYeast Flavour & The Evolution of Beer Styles. Robert Percival Lallemand Brewing
Yeast Flavour & The Evolution of Beer Styles Robert Percival Lallemand Brewing Content Contribution of yeast to beer flavour Development of beer styles The role of yeasts in beer styles Commercial availability
More informationHeron Bay Ultra Premium 6 Week Wine Kit
Heron Bay Ultra Premium 6 Week Wine Kit 1. PRIMARY FERMENTER: Food grade plastic bucket of at least 30 litres (8 US GAL.) capacity. Use a lid to cover. 2. CARBOY: 23 litre (6 US GAL.) glass, narrow necked
More informationFactors Affecting the Quality Silage
Making Milk with Forage: Preserving the Quality of Silage Through Improved Aerobic Stability Limin Kung, Jr. Dairy Nutrition & Silage Fermentation Lab Factors Affecting the Quality Silage Maturity at harvest
More informationCultured in Yeast. Chad Yakobson. Owner/Brewer
Cultured in Yeast Chad Yakobson Owner/Brewer The Brettanomyces Project Heriot- Watt University, Institute of Brewing and Distilling, Edinburgh Scotland M.Sc. Brewing and Distilling: Masters dissertation:
More informationPROCESSING THE GRAPES WHITE WINEMAKING
PROCESSING THE GRAPES WHITE WINEMAKING Milena Lambri Enology Area - DiSTAS Department for Sustainable Food Process Università Cattolica del Sacro Cuore - Piacenza The Basic Steps of White Wine Production
More informationSticking and mold control. TIA Tech 2017 Los Angeles, California Steve Bright
Sticking and mold control TIA Tech 2017 Los Angeles, California Steve Bright Sticking Package Sticking Defined: Two or more tortillas that will not separate from each other without tearing or ripping after
More informationViniflora PRELUDE Product Information
Description This product is a pure strain of Torulaspora delbrueckii to be used in combination with your Saccharomyces cerevisiae strain (or strains) of choice. Chr. Hansen s pure Torulaspora delbrueckii
More informationCarolyn Ross. WSU School of Food Science
Sensory Evaluation of Wine Faults Carolyn Ross Assistant Professor WSU School of Food Science WSU Viticulture and Enology Team Gustatory Faults Most are obvious to the nose Need only confirmation by palate
More informationFactors Affecting the Quality Silage After Harvest. Fermentation. Aerobic stability. Aerobic Stability of Silages?
Distribution of Species (%) Distribution of species (%) 9/2/215 Making Milk with Forage: Preserving the Quality of Silage Through Improved Aerobic Stability Limin Kung, Jr. Dairy Nutrition & Silage Fermentation
More informationACETALDEHYDE High amount of fermentable sugars
ALCOHOLIC overpowering alcohol flavor, acetone, paint thinner, sharp ACETALDEHYDE High amount of fermentable sugars High fermentation temperature green apples, grassy, acetic(vinegar), cidery Underpitching
More informationAugust Instrument Assessment Report. Bactest - Speedy Breedy. Campden BRI
August 2013 Instrument Assessment Report Campden BRI food and drink innovation Bactest - Speedy Breedy Assessment of the suitability of Speedy Breedy as a rapid detection method for brewing contaminants
More informationTURKISH FOOD CODEX COMMUNIQUÉ ON FERMENTED MILK PRODUCTS (DRAFT/2015)
From the Ministry of Food, Agriculture and Livestock: TURKISH FOOD CODEX COMMUNIQUÉ ON FERMENTED MILK PRODUCTS (DRAFT/2015) Objective ARTICLE 1 (1) The objective of this Communiqué is to determine the
More informationRaw materials. MALT (Malted cereal, usually barley) WATER
Jelena Stojanovic Some history In Babylonia 6000 B. C first recorded document about beer By 4000 B. C there was 16 different types of beer made from barley and honey Imperial Egypt, 4000 B. C had 4 types
More informationPackaging (Large pack) Kevin Mutch Peripatetic Brewer 25 April 2018
Packaging (Large pack) Kevin Mutch Peripatetic Brewer 25 April 2018 Topics Beer preparation and mechanics of fill Cask Keg Bulk Beer Preparation Prior to packaging beer must be in the correct condition
More informationChair J. De Clerck IV. Post Fermentation technologies in Special Beer productions Bottle conditioning: some side implications
Chair J. De Clerck IV Post Fermentation technologies in Special Beer productions Bottle conditioning: some side implications Chair J. De Clerck XIV, september 14 Bottle conditioning: some side implications
More information2017 Peak Fermentation Consulting. Fermentation Frenzy! Bob Peak Sacramento Home Winemakers September 20, 2017
2017 Peak Fermentation Consulting Fermentation Frenzy! Bob Peak Sacramento Home Winemakers September 20, 2017 Tonight s Program Many fermented foods and beverages: Bread, cheese, meat, vegetables, others
More informationThe utilization of non-saccharomyces Yeast for organoleptic properties and Bioprotection
-- The utilization of non-saccharomyces Yeast for organoleptic properties and Bioprotection -- Chr-Hansen Hentie Swiegers Ad van Etten Viniflora Non-Saccharomyces yeasts Bio-science to protect & create
More informationViniflora CH11 Product Information
Description Viniflora CH11 is a freeze-dried culture of Oenococcus oeni. It is a heterofermentative malolactic bacteria which has been selected to ensure a fast and safe malolactic fermentation when inoculated
More informationViniflora CH11. Product Information. Description. Packaging. Physical Properties. Application. Storage and handling. Version: 6 PI-EU-EN
Description Viniflora CH11 is a freeze-dried culture of Oenococcus oeni. It is a heterofermentative malolactic bacteria which has been selected to ensure a fast and safe malolactic fermentation when inoculated
More informationPRODUCTION OF BEER Page 1
PRODUCTION OF BEER Beer is an alcoholic beverage made from malted grains, hops, yeast and water. The grain is usually barley or wheat. Fruits, herbs and spices may also be used for special styles. The
More informationBerliners and Beyond: Sour Mashing and Its Applications. Derek Springer National Homebrewers Conference 2015/ 06/ 13
Berliners and Beyond: Sour Mashing and Its Applications Derek Springer National Homebrewers Conference 2015/ 06/ 13 Vegan Warning! Sample #1: Extract Berliner 23A. Berliner Weisse 100% Bavarian Wheat DME
More informationInnovations and Developments in Yeast. Karen Fortmann, Ph.D. Senior Research Scientist
Innovations and Developments in Yeast Karen Fortmann, Ph.D. Senior Research Scientist A Little Bit About White Labs Why I m Standing Here in Front of You White Labs Motto Committed to being the best yeast
More informationMLF tool to reduce acidity and improve aroma under cool climate conditions
MLF tool to reduce acidity and improve aroma under cool climate conditions Maret du Toit Lynn Engelbrecht, Elda Lerm, Doris Rauhut, Caroline Knoll and Sibylle Krieger-Weber Malolactic fermentation l Deacidification
More informationLACTIC ACID BACTERIA (OIV-Oeno , Oeno )
LACTIC ACID BACTERIA (OIV-Oeno 328-2009, Oeno 494-2012) 1. OBJECT, ORIGIN AND FIELD OF APPLICATION Lactic acid bacteria are used in oenology to perform malolactic fermentation. The lactic acid bacteria
More informationNatural History of Flavor
Disclaimer The author holds no claim on any trademarks used in this presentation. They are used solely as educational examples and do not imply any sort of evaluation of the product. Natural History of
More informationLittle Things That Make A Big Difference: Yeast Selection. Yeast selection tasting
Little Things That Make A Big Difference: Yeast Selection Yeast selection tasting Wine Aroma PRIMARY AROMAS Grape-derived Monoterpenes (floral, fruity) Norisoprenoids (floral, perfumy) Methoxypyrazines
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 2009, 2(02), 135-139 Research Paper Asian Journal of Food and Agro-Industry ISSN 1906-3040 Available online at www.ajofai.info Complex fruit wine produced from dual culture fermentation
More informationBeer Clarity SOCIETY OF BARLEY ENGINEERS 8/2/17 MIKE & LAUREN GAGGIOLI
Beer Clarity SOCIETY OF BARLEY ENGINEERS 8/2/17 MIKE & LAUREN GAGGIOLI Should You Care About Clarity? For the most part, clarity has little to no influence on beer flavor* In certain styles, haze is either
More informationFermentation Essentials
Fermentation Essentials There s a reason why the adage brewers make wort; yeast makes beer has endured. Fermentation is everything! Ironically, the smallest ingredient a single-celled fungus in a recipe
More informationyeast-derived flavours
yeast-derived flavours Positive flavour in some beers - offflavour in others Produced by yeast during fermentation Critically affected by wort [Zn] and yeast health Can also be produced by contaminant
More informationIsolating WILD. Yeast Strains. By Mike Lentz ZYMURGY JAzym14_REFwildyeast.indd 54
Isolating WILD Yeast Strains By Mike Lentz 54 54-60 JAzym14_REFwildyeast.indd 54 EDITOR S NOTE: This is the third published experiment from the AHA s Research & Education Fund. For more on the REF and
More informationAn overview of beer flavour and sensory training
An overview of beer flavour and sensory training Cara Technology, UK Presented by Tim Godfrey Newlands Spring Brewing Co. 11 August 2016 overview Beer flavour overview Flavours from malt Flavours from
More informationFlemish Red Brown Beers CBC San Diego US 2012 Rudi Ghequire Brewmaster - Brewery Rodenbach Belgium
Flemish Red Brown Beers CBC San Diego US 2012 Rudi Ghequire Brewmaster - Brewery Rodenbach Belgium Palm Breweries Belgium = rich in regional beer styles based on 4 types of fermentation: spontaneous, mixed,
More informationMicrobial Ecology Changes with ph
Microbial Ecology Changes with ph Thomas Henick-Kling Director, Viticulture & Enology Program Professor of Enology Winemaking Involves Different Population of Microorganisms Kloeckera / Hanseniaspora Schizosaccharomyces
More informationPractical actions for aging wines
www.-.com Practical actions for aging wines document. Professional use not allowed (training, copy, publication, commercial document, etc.) without written D. s authorization Thirteen main key-points for
More informationMousiness, Brettanomyces, Cork Taints
Mousiness, Brettanomyces, Cork Taints Thomas Henick-Kling Brett Effect in Wine Loss of fruit, floral aromas Increase in Spice, Smoke Increase in overall complexity Increase in Creosote, Plastic Increase
More informationMICROBES MANAGEMENT IN WINEMAKING EGLANTINE CHAUFFOUR - ENARTIS USA
MICROBES MANAGEMENT IN WINEMAKING EGLANTINE CHAUFFOUR - ENARTIS USA WEBINAR BASICS Presentation will proceed from beginning to the end without interruption by questions. During the presentation, the chat
More informationCase Study I Soy Sauce. Scenario:
Case Study I Soy Sauce. Scenario: Brewing soy sauce is one of the original biotech industries. Soy sauce was shipped in barrels within Asia over 500 years ago, and in bottles to Europe by the 1600s. Now
More informationThe Story of Yeast. What Is Yeast?
The Story of Yeast Yeast in History Man used yeast before he knew how to write. Hieroglyphics suggest that the ancient Egyptian civilizations were using living yeast and the process of fermentation to
More informationBeauty and the Yeast - part II
Beauty and the Yeast - part II Factors Affecting Fermentation and how to control them Troels Prahl Vice President of Innovation and European Operations Agenda Yeast metabolism basics - Flavor creation
More informationPaper No.: 03 Paper Title: FOOD MICROBIOLOGY. Module 19: Fermented beverages. (e-text and Learn More)
Paper No.: 03 Paper Title: FOOD MICROBIOLOGY Module 19: (e-text and Learn More) Component-I (A) - Personal Details: Role Name Affiliation National Coordinator Professor R.C. Kuhad University of Delhi South
More informationUniversity of California Cooperative Extension Master Food Preservers
UC DAVIS_2015 Fermentation University of California Cooperative Extension Master Food Preservers http://ucanr.edu/sites/mfpoc/ The University of California Division of Agriculture & Natural Resources (ANR)
More informationREDUCING SULPHITES CONTENT IN WINES
REDUCING SULPHITES CONTENT IN WINES Consumers and sulphites in wine Roles and impacts of SO 2 in Oenology Bacteria Yeast Oxygene, quinones Tyrosinase, laccase Antiseptic Antioxidant Antioxidasic Oxidised
More informationLearning Outcomes. P2 P7 SCN 2-13a HWB 1-15a, 2-15a HWB 1-16a, 2-16a HWB 1-17a, 2-17a Unit of Study Unit 6 Micro-organisms
P2 P7 SCN 2-13a HWB 1-15a, 2-15a HWB 1-16a, 2-16a HWB 1-17a, 2-17a Unit of Study Unit 6 Micro-organisms Estimated Teaching Time 50 minutes Section 1.2, Useful Microbes, highlights to students that not
More informationDRAFT TANZANIA STANDARD
TBS/AFDC 13 (5361) P3 Rev TZS 1245:2010 ICS: 67.160 DRAFT TANZANIA STANDARD Draught beer Specification TANZANIA BUREAU OF STAND TBS 2010 Second Edition 2010 TANZANIA STANDARD TBS/AFDC 13(5361) P3 / Rev.
More informationENARTIS NEWS WANT TO PRODUCE A WINE WITH LOW OR ZERO SO 2
ENARTIS NEWS WANT TO PRODUCE A WINE WITH LOW OR ZERO SO 2 ADDITION? SO 2 is one of the most controversial additives currently used in the wine industry. Numerous attempts have been made to find alternatives
More informationDryhopping Effectively
Dryhopping Effectively 2017 NHC Minneapolis St. Paul Blaze Ruud- Key Accounts Manager HOP ANATOMY Lupulin Alpha Acids 2-20% Beta Acids 2-20% Hop Oils 0.5-4% Lipids 1-5% Leaf/Bract Polyphenols & Tannins
More informationMicroorganisms in the brewery:
Nebraska Grower and Brewery Conference January 5-6, 2017 Microorganisms in the brewery: From Acetobacter to Zymomonas and most everything in-between Bob Hutkins The beer microbiome The brewery microbiome
More informationFoam Ranger CEP BREW Class Outline Febrewary 2007
Foam Ranger CEP BREW Class Outline Febrewary 2007 Beer Category 19 Strong Ales Review style guidelines for 19A, 19B, 19C Review notes on barleywines o History o Ingredients o Recipe Tasting Examples English
More informationProduction, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)
Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE
More informationPaper No.: 02. Paper Title: Principles of The food processing & preservation. Module 21: Food Fermentation
Paper No.: 02 Paper Title: Principles of The food processing & preservation Module 21: Food Fermentation Paper Coordinator: Dr. P. Narender Raju, Scientist, National Dairy Research Institute, Karnal, Haryana
More informationThe Reaction of Different Yeast to Different Types of Food Sources. By: Samantha Addington, Paulina Manrriquez, Mackenzie Staples, and Zach Morgan
The Reaction of Different Yeast to Different Types of Food Sources By: Samantha Addington, Paulina Manrriquez, Mackenzie Staples, and Zach Morgan Purpose The purpose of this lab was to find out which combination
More informationDasarTeknologi Fermentasi. -Introduction of Fermentation Process-
DasarTeknologi Fermentasi -Introduction of Fermentation Process- Kontrak Perkuliahan Keterlambatan 15 menit (berdasarkan jadwal), lebih dari itu tidak diperkenan masuk Kehadiran minimal 80%. Kurang dari
More informationVolume NaOH ph ph/ Vol (ml)
Determining Acidity of Foods I. Purpose/Objective: The purpose is to identify the normality of a prepared sodium hydroxide solution by titrating samples of KAP. With the known normality of the base solution,
More informationSULFUR DIOXIDE (SO2) Dr. Bruce Zoecklein
SULFUR DIOXIDE (SO2) Learning Outcomes: The reader will understand the three functions of sulfur dioxide in juice and wine: as an enzyme inhibitor, an antioxidant, and an antimicrobial agent. In the absence
More informationADDRESSING WINE QUALITY. Horticulture & Crop Science The Ohio State University/OARDC
ADDRESSING WINE QUALITY THROUGH THE RECOGNITION OF WINE FLAWS Todd Steiner Horticulture & Crop Science The Ohio State University/OARDC Wooster, OH 44691 Wine # 2? Oxidized Visual appearance: The appearance
More informationStuck / Sluggish Wine Treatment Summary
800.585.5562 BSGWINE.COM 474 Technology Way Napa, CA 94558 Stuck / Sluggish Wine Treatment Summary 1. BEFORE REINOCULATING 1.1 Check yeast viability with methylene blue. Mix a sample of must with an equal
More informationRoyal Society of Chemistry Analytical Division East Anglia Region National Schools' Analyst Competition
Royal Society of Chemistry Analytical Division East Anglia Region 2017 National Schools' Analyst Competition East Anglia Region Heat Thursday 20th April, 2017 School of Chemistry University of East Anglia
More informationWater (and context) Paul Shick BJCP Study Group Market Garden, September 20, 2017
Water (and context) Paul Shick BJCP Study Group Market Garden, September 20, 2017 Context for why we care about water Malting Mashing Boiling Fermenting Yes, pretty much everything Quick outline of the
More informationAdvanced Yeast Handling. BFD education Kai Troester
Advanced Yeast Handling BFD education Kai Troester Agenda Why yeast storage Short term Long term Yeast Harvesting Yeast washing Sterile techniques Yeast propagation Equipment Why yeast storage Yeast is
More informationStyle of the Quarter. English Mild
Style of the Quarter English Mild A Mild is gentle, sweetish, certainly not bitter... an ale intended to be consumed in quantity, more as a restorative than a refresher. M. Jackson Club judging will be
More informationAmerican Amber & Pale Ale
American Amber & Pale Ale Name & Number Type ab Floc. Atten. Temp. Description 10th Anniversary Blend WP010 abs Medium 75-80% 65-70 Blend of WP001, WP002, WP004 & WP810. American Ale 1056 Wyeast ow/med
More information