Difference between revisions of "Open Fermentation"
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| − | Not | + | Not to be confused with [[Spontaneous Fermentation]], open fermentation has been known to produce beers with more yeast character. In contrast, fermentation with pressurized headspace has been shown to reduce ester formation <ref>[https://journals.asm.org/doi/10.1128/aem.00814-22?fbclid=IwAR1J9wrTXITkR36y5-FItQwSb6pufjWaG_GvAe--PxajfluIw_nxCyU8Zdw Polygenic Analysis of Tolerance to Carbon Dioxide Inhibition of Isoamyl Acetate “Banana” Flavor Production in Yeast Reveals MDS3 as Major Causative Gene. Ben Souffriau, Sylvester Holt, Arne Hagman, Stijn De Graeve, Philippe Malcorps, Maria R. Foulquié-Moreno, Johan M. Thevelein. Applied and Industrial Microbiology, 8 September 2022. https://doi.org/10.1128/aem.00814-22.]</ref>. |
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| + | See also; | ||
| + | * [https://www.anchorbrewing.com/blog/brewing-insights-open-fermentation/ Anchor Brewing: Craft Brewing Insights: Open Fermentation.] | ||
Revision as of 18:50, 15 October 2022
Not to be confused with Spontaneous Fermentation, open fermentation has been known to produce beers with more yeast character. In contrast, fermentation with pressurized headspace has been shown to reduce ester formation [1].
See also;
- Anchor Brewing: Craft Brewing Insights: Open Fermentation.
- ↑ Polygenic Analysis of Tolerance to Carbon Dioxide Inhibition of Isoamyl Acetate “Banana” Flavor Production in Yeast Reveals MDS3 as Major Causative Gene. Ben Souffriau, Sylvester Holt, Arne Hagman, Stijn De Graeve, Philippe Malcorps, Maria R. Foulquié-Moreno, Johan M. Thevelein. Applied and Industrial Microbiology, 8 September 2022. https://doi.org/10.1128/aem.00814-22.