I've been trying to find some information on if Brettanomyces can break down oxidized compounds, and what the effects on flavor would be. So far, I have found a wine-related paper that says that Brett can interact with oxidized ethanol to produce acetone aromas (bottom of page 4).
I have a 2 year old Lactobaccilus/Sacch only sour ale that has oxidized (shame on me), and I am curious if blending it into an actively fermenting mixed Brett culture could possibly salvage it. I probably would do this with an extract wort since the only information I can find says that I will get acetone from doing this, unless of course anyone out there can provide more information?
Thanks!
I have a 2 year old Lactobaccilus/Sacch only sour ale that has oxidized (shame on me), and I am curious if blending it into an actively fermenting mixed Brett culture could possibly salvage it. I probably would do this with an extract wort since the only information I can find says that I will get acetone from doing this, unless of course anyone out there can provide more information?
Thanks!