By: Chad Butler, Danielle Lange, and Melissa Poisson. Colorado State University. ![]()
Background
Objectives
Methods
ResultsConclusion
Future DirectionsRecommended follow-up experiments include investigations into longer duration staggered-pitch vs combined-pitch fermentation and maturation, more frequent analytical data collection during early fermentation, and more comprehensive analysis of respective pitching schemes’ volatile aroma and acid compounds using SPME GC-MS and HPLC. Acknowledgements
References1) Tonsmeire, M. (2014). American Sour Beers Innovative Techniques for Mixed Fermentations. Boulder, CO: Brewers publications.
2) Witrick, K. T., Duncan, S., Hurley, K., & O’Keefe, S. (2017). Acid and Volatiles of Commercially-Available Lambic Beers. Beverages, 3( 51), 7-12. doi:10.3390/beverages3040051 3) Peyer, L. C., Zarnkow, M., Jacob, F., Schutter, D. P., & Arendt, E. K. (2017). Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers [Abstract]. Journal of the American Society of Brewing Chemists, 75( 3), 207-216. doi:10.1094/asbcj-2017-3861-01
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