13,700
edits
Changes
m
added "bruxellensis" as the Brett species used in the experiment as per Shaner
==Methods==
The base beer consisted of 12 gallons of 1.053 wort (75% Pilsner, 15% Wheat, 10% Munich) which was fermented with saison yeast from the OYL-217 C2C American Farmhouse Blend. Final gravity was 1.008 (2ºP). Bottles and bulk aging samples were then inoculated with the ''Brettanomycesbruxellensis'' strain from the same blend. Bottle inoculation rates: 1) zero (control), 2) 50,000 cells/mL, 3) 240,000 cells/mL, 4) 1 million cells/mL, 5) 2.4 million cells/mL. Bottles were then conditioned at room temperature for 3 weeks, after which they were opened for sensory and metabolite analysis.
Bottles of the Control (no Brett added), Low (50k Brett cells/mL), and High (2.4 million cells/mL) were refrigerated for 24 hours prior to tasting. The bottles were coded so that the identities of the samples were concealed. The three participants were given a 2 oz pour of each sample and asked to identify the control, Low, and High. This analysis was performed at 2 and 4 weeks post-bottling.
Samples for flavor metabolite analysis were filtered with a 0.2µM syringe filter and stored in 15mL conical tubes and stored at 4ºC prior to flavor metabolite analysis. Metabolite analysis was performed via HS-SPME-GC-MS using the methods outlined in Rodriguez-Bencomo et al. (2012).<ref>[http://link.springer.com/article/10.1007%2Fs12161-012-9390-x Optimization of a HS-SPME-GC-MS Procedure for Beer Volatile Profiling Using Response Surface Methodology: Application to Follow Aroma Stability of Beers Under Different Storage Conditions Rodriguez-Bencomo, J. J., Muñoz-González, C., Martín-Álvarez, P. J., Lázaro, E., Mancebo, R., Castañé, X., & Pozo-Bayón, M. A. 2012.]</ref>
The beers will also be analyzed at a 3 month time point.
==Results/Discussion==