Microbiology and Biochemistry: Difference between revisions
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As in controlled fermentation, Saccromyces is responsible for most ethanol production and attenuation in lambic. The yeasts consume all the major sugars found in lambic wort (glucose, maltose, and even maltotriose). By the end of the Saccromyces phase around __-8 months, the ethanol content of the beer stabilizes at 5-7% by volume and will remain around that value until the end of fermentation[5,7]. Attenuation after Saccromyces fermentation reaches 60-65%, which is known as the "attenuation limit" for conventional beers. | As in controlled fermentation, Saccromyces is responsible for most ethanol production and attenuation in lambic. The yeasts consume all the major sugars found in lambic wort (glucose, maltose, and even maltotriose). By the end of the Saccromyces phase around __-8 months, the ethanol content of the beer stabilizes at 5-7% by volume and will remain around that value until the end of fermentation[5,7]. Attenuation after Saccromyces fermentation reaches 60-65%, which is known as the "attenuation limit" for conventional beers. | ||
Other bacteria and yeasts also thrive during the Saccromyces phase. | Other bacteria and yeasts also thrive during the Saccromyces phase. Kloeckera and ____ both survive in considerable numbers alongside Saccromyces. In the case of Kloeckera, the growth begins prior to Saccromyces in the first days of fermentation, but are overgrown by Saccromyces in the following weeks. | ||
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The decomposition of the yeast leads to _____. | The decomposition of the yeast leads to _____. | ||
== Sources of the microbes in Lambic == | == Sources of the microbes in Lambic == | ||