Difference between revisions of "Butyric Acid"
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'''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 <ref>[http://en.wikipedia.org/wiki/Butyric_acid#Production Wikipedia description of Butyric Acid production]</ref>. 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 <ref>[http://www.brettanomycesproject.com/dissertation/pure-culture-fermentation/pure-culture-fermentation-discussion/ Chad Yakobson's Brettanomyces Dissertation]</ref>. | '''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 <ref>[http://en.wikipedia.org/wiki/Butyric_acid#Production Wikipedia description of Butyric Acid production]</ref>. 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 <ref>[http://www.brettanomycesproject.com/dissertation/pure-culture-fermentation/pure-culture-fermentation-discussion/ Chad Yakobson's Brettanomyces Dissertation]</ref>. | ||
Revision as of 10:33, 17 March 2015
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].