Changes

Scientific research in Belgium and the US has shown a regular general pattern to the microbial succession of spontaneous fermentation beer. <ref name="Van Oevelen et al., 1977">[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract/ Van Oevelen et al., 1977]</ref> <ref name="Bokulic et al., 2012" /> <ref name="Spitaels et al., 2014">[http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384#pone-0095384-g004/ Spitaels et al., 2014]</ref> <ref name="Spitaels et al., 2015" />. This as has been illustrated well by Raj Apte <ref>[http://www2.parc.com/emdl/members/apte/slides_nchf.pdf Raj Apte Concepts of sour Beer, 2004]</ref>. The first stage, which lasts for approximately 1 month <ref name="Van Oevelen et al., 1977" /> <ref name="Martens et al., 1992">[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1992.tb01126.x/abstract/ Martens et al., 1992]</ref>, is dominated by ''enterobacteria''that produce large amounts of DMS which can be smelled during the early stages of fermentation (see [[Dimethyl Sulfide]] for more details). Though ''enterobacteria'' contribute little in terms of gravity drop over the first month of fermentation, they may contribute aroma and flavor compounds and precursors during the initial stages of spontaneous fermentation <ref name="Martens et al., 1992" />. Acidifying the wort to pH = 4 before cooling and exposing to ambient microbes in a coolship can eliminate the ''enterobacteria'' phase of spontaneous fermentation <ref name="Spitaels et al., 2015" />.