Carbonation in Lambic: Difference between revisions

Line 14:

C6H12O6 --> CO2 + H2O + stuff + energy

Saccharomyces dominates the yeast flora in lambic between ~~XXX and YYY months~~[~~REF~~], during which time most carbonation is formed. Unblended lambic bottled after this time is generally still as the CO2 will have escaped prior to bottling. Lambic bottled younger than this, such as the use of jonge lambic as a blending component in Gueuze, will carbonate in the bottle.

Saccharomyces dominates the yeast flora in lambic between 3 to about 30 weeks [Spitaels 2000], during which time most carbonation is formed. Unblended lambic bottled after this time is generally still as the CO2 will have escaped prior to bottling. Lambic bottled younger than this, such as the use of jonge lambic as a blending component in Gueuze, will carbonate in the bottle.

The addition of simple sugars at the time of bottling, either in fresh wort or in priming sugar, has been shown to re-start fermentation by saccharomyces and lead to carbonation [REF]. This indicates that the end of sacc dominance in the lambic is due to a lack of sugars the yeast can metabolize and not due to inhibition from ethanol or other compounds.

Additionally, the brettanomyces may produce some carbonation, as its fermentation may produce ethanol through the same metabolic pathway as saccharomyces [REF]. Due to the presence of other metabolic pathways and the dearth of simple sugars by the time the yeast-niche in lambic has been ceded by sacc, brett is usually not implicated in the production of much carbonation in lambic.

==The Concentration of Carbon Dioxide in Lambic and Other Beers==

@@ Line 14: / Line 14: @@
 C<sub>6</sub>H<sub>12</sub>O<sub>6</sub> --> CO<sub>2</sub> + H<sub>2</sub>O + stuff + energy
-Saccharomyces dominates the yeast flora in lambic between XXX and YYY months[REF], during which time most carbonation is formed. Unblended lambic bottled after this time is generally still as the CO<sub>2</sub> will have escaped prior to bottling. Lambic bottled younger than this, such as the use of jonge lambic as a blending component in Gueuze, will carbonate in the bottle.
+Saccharomyces dominates the yeast flora in lambic between 3 to about 30 weeks [Spitaels 2000], during which time most carbonation is formed. Unblended lambic bottled after this time is generally still as the CO<sub>2</sub> will have escaped prior to bottling. Lambic bottled younger than this, such as the use of jonge lambic as a blending component in Gueuze, will carbonate in the bottle.
 The addition of simple sugars at the time of bottling, either in fresh wort or in priming sugar, has been shown to re-start fermentation by saccharomyces and lead to carbonation [REF]. This indicates that the end of sacc dominance in the lambic is due to a lack of sugars the yeast can metabolize and not due to inhibition from ethanol or other compounds.
 Additionally, the brettanomyces may produce some carbonation, as its fermentation may produce ethanol through the same metabolic pathway as saccharomyces [REF]. Due to the presence of other metabolic pathways and the dearth of simple sugars by the time the yeast-niche in lambic has been ceded by sacc, brett is usually not implicated in the production of much carbonation in lambic.
 ==The Concentration of Carbon Dioxide in Lambic and Other Beers==