Microbiology and Biochemistry: Difference between revisions

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[[An_Overview_of_Lambic|← An Overview of Lambic]]

==Spontaneous fermentation==

The spontaneous fermentation of lambic is a complex process involving a succession of bacteria and yeasts that progresses along with the chemical changes that occur during fermentation [1]. The spontaneous fermentation process has shown considerable variability even among different barrels of beer from the same brewery [2], though all spontaneiously fermented beers appear to follow a general sequence of microbes, which can be broken into four distinct stages [1-3]:

The spontaneous fermentation of lambic is a complex process involving a succession of bacteria and yeasts that progresses along with the chemical changes that occur during fermentation <ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>. The spontaneous fermentation process has shown considerable variability even among different barrels of beer from the same brewery [2], though all spontaneiously fermented beers appear to follow a general sequence of microbes, which can be broken into four distinct stages [1-3]:

# An enteric stage, starting around three days after the boil and ending around XX-YY days, in which enteric bacteria dominate.

# An enteric stage, starting around three days after the boil and ending around 30-90 days, in which enteric bacteria dominate.

# Saccromyces dominance, lasting from three weeks ~~to __~~, in which Saccromyces cerveciae and other Saccromyces species dominate the beer's yeast flora.

# Saccromyces dominance, lasting from three to about thirty weeks, in which Saccromyces cerveciae and other Saccromyces species dominate the beer's yeast flora.

# Pediococcus dominance, lasting from __ to __, in which Pediococcus and other lactic acid bacteria dominate the bacterial flora.

# Brettanomyces dominance, lasting from ~~~ZZ~~ months onward.

# Brettanomyces dominance, lasting from 4-8 months onward.

A fifth stage of fermentation in the bottle after most brettanomyces fermentation is complete may exist, however research towards the long-term aging of lambic is scant. The various stages of fermentation have a significant degree of overlap with one another as the yeast and bacterial populations live alongside one another, and the times at which they begin and end can vary by up to several months [2].

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~~[1] Lambic book~~

[2] The spont. ferment. of Lambic Beer

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 [[An_Overview_of_Lambic|← An Overview of Lambic]]
 ==Spontaneous fermentation==
-The spontaneous fermentation of lambic is a complex process involving a succession of bacteria and yeasts that progresses along with the chemical changes that occur during fermentation [1]. The spontaneous fermentation process has shown considerable variability even among different barrels of beer from the same brewery [2], though all spontaneiously fermented beers appear to follow a general sequence of microbes, which can be broken into four distinct stages [1-3]:
+The spontaneous fermentation of lambic is a complex process involving a succession of bacteria and yeasts that progresses along with the chemical changes that occur during fermentation <ref name=GeuzeKriek>Jef Van den Steen, [[Books#Geuze & Kriek: The Secret of Lambic Beer|Geuze & Kriek: The Secret of Lambic Beer]], 2012</ref>. The spontaneous fermentation process has shown considerable variability even among different barrels of beer from the same brewery [2], though all spontaneiously fermented beers appear to follow a general sequence of microbes, which can be broken into four distinct stages [1-3]:
-# An enteric stage, starting around three days after the boil and ending around XX-YY days, in which enteric bacteria dominate.
+# An enteric stage, starting around three days after the boil and ending around 30-90 days, in which enteric bacteria dominate.
-# Saccromyces dominance, lasting from three weeks to __, in which Saccromyces cerveciae and other Saccromyces species dominate the beer's yeast flora.
+# Saccromyces dominance, lasting from three to about thirty weeks, in which Saccromyces cerveciae and other Saccromyces species dominate the beer's yeast flora.
 # Pediococcus dominance, lasting from __ to __, in which Pediococcus and other lactic acid bacteria dominate the bacterial flora.
-# Brettanomyces dominance, lasting from ~ZZ months onward.
+# Brettanomyces dominance, lasting from 4-8 months onward.
 A fifth stage of fermentation in the bottle after most brettanomyces fermentation is complete may exist, however research towards the long-term aging of lambic is scant. The various stages of fermentation have a significant degree of overlap with one another as the yeast and bacterial populations live alongside one another, and the times at which they begin and end can vary by up to several months [2].
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-[1] Lambic book
 [2] The spont. ferment. of Lambic Beer