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==Summary==
==Summary==


Marc H. Van Laer observing Bacillus viscosus 1 and Bacillus viscosus 2. Further research suggests that Van Laer was quite possibly observing Pediococcus; he describes in great length the different stages Pediococcus may go through and more specifically, ropiness.
Marc H. Van Laer observing Bacillus viscosus 1 and Bacillus viscosus 2. Further research suggests that Van Laer was quite possibly observing Pediococcus; he describes in great length the different stages Pediococcus may go through and more specifically, the ropiness this bacteria notoriously imparts to beer and wine.


<pdf>VanLaer1889Note sur les Fermentations Visqueuses.pdf</pdf>
<pdf>VanLaer1889Note sur les Fermentations Visqueuses.pdf</pdf>

Latest revision as of 16:38, 13 October 2016

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Summary

Marc H. Van Laer observing Bacillus viscosus 1 and Bacillus viscosus 2. Further research suggests that Van Laer was quite possibly observing Pediococcus; he describes in great length the different stages Pediococcus may go through and more specifically, the ropiness this bacteria notoriously imparts to beer and wine.

<pdf>VanLaer1889Note sur les Fermentations Visqueuses.pdf</pdf>