36
edits
Changes
Added Funk table
==Brewing Methods==
[[File:Funky_Ferm.jpg|thumb|upright=2.5|Conceptual graph of traditional microbe and wort dynamics|Conceptual graph of dynamics of funk expression and inoculation timing of Brettanomyces. Y-axis for each microbe group depicts relative activity which combines in a conceptual sense: growth, attenuation and production of flavor compounds. Plot drawn by Drew Wham based on concepts discussed in American Sour Beer <ref> Tonsmeire, M. (2014). American Sour Beers. Brewers Publications </ref> ]]
{| class="wikitable sortable"
|-
! Technique !! More Funk !! Less Funk !! Note
|-
| Inoculation timing || After Saccharomyces has finished fermentation || At the start of Fermentation || See figure 1
|-
| Brettanomyces Inoculation cell count || Lower cell count || Higher cell count|| Significantly interacts with the timing of inoculation
|-
| Strain of Saccharomyces || Phenol positive strain || Phenol negative strain || Pof+ strains of S. cerevisiae form 4-vinylguaiacol by enzymatic decarboxylation of ferulic acid
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| Ferulic Acid || More Ferulic Acid || Less Ferulic Acid || A precursor of 4-vinylguaiacol
|-
| Time since Inoculation || Aged Beer || Young Beer||
==References==