6
edits
Changes
Add some todo items.
Todo:
Talk about the typical fermentation process with 100% brett (slow!). Most fermentations typically have some saccharomyces in them.
Include findings from the following paper: http://hrcak.srce.hr/file/175215 "Factors Affecting Volatile Phenol Production During Fermentations with Pure and Mixed Cultures of Dekkera bruxellensis and Saccharomyces cerevisiae"
Talk about the typical fermentation process with 100% brett (slow!). Most fermentations typically have some saccharomyces in them.
Include findings from the following paper: http://hrcak.srce.hr/file/175215 "Factors Affecting Volatile Phenol Production During Fermentations with Pure and Mixed Cultures of Dekkera bruxellensis and Saccharomyces cerevisiae"