Difference between revisions of "Butyric Acid"
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Revision as of 16:56, 11 December 2014
Butyric Acid is a carboxylic acid that is produced by aenarobic bacteria during sour mashing production such as Clostridium butyricum, C. kluyveri, and Fusobacterium nucleatum [1]. It is often described as a vomit or rancid cheese aroma and flavor. This is not to be confused with Isovaleric Acid which has a more "feety" aroma and flavor, and is produced by Brettanomyces. Brettanomyces can convert Butyric Acid into Ethyl Butyrate at low levels [2].