berebrando
Well-Known Member
I am looking for descriptions of the esters and phenols produced by Brettanomyces, and the flavors associated with those compounds.
I browsed through the Brettanomyces Project website but did not find what I'm looking for. Chad's BP focusses more on pure culture fermentation than mixed fermentations. My hope is that the scientists out there can help out. Please help!
I'm looking for responses like "Brettanomyces converts ethyl blah blah blah into 4-vinyl blah blah blah, producing flavors most call horse blanket."
Here are a couple compounds I was able to find on the interwebs. Hope the community can help me fill in the blanks:
Here's some information I found (reference info following):
"The aroma characteristics of their spoilage-causing metabolites were described as burnt plastic, smoky, barnyard, horse sweat, leather, and wet wool (Boulton et al. 1996, Chatonnet et al. 1992, Fugelsang 1997, Heimoff 1996, Heresztyn 1986, Ibeas et al. 1996, Licker et al. 1998). "
"When we refer to bretty flavors we refer to aromas such as burnt plastic, bandaid, barnyard, manure, creosote, wet wool, sweaty leather, and a bitter, matallic-like taste... Mousiness is a distinct flavor which is perceived retronasally, it is almost never smelled. It is described as the aroma of mouse or rodent urine, in some mild cases it has been described as black walnut like. While the smoky, barnyardy, sweaty aromas are found attractive by some people, the mousy flavor is always strongly rejected by people who perceive it. Heresztyn (1986) described tetrahydropyridines formed by some isolates of Brettanomyces and by some lactobacilli as the chemicals responsible for the mousy taint. The taint was produced by each class of microorganisms only in the presence of lysine and ethanol. Researchers at the Australian Wine Research Institute (Henschke 1996a) have since identified two additional compounds associated with mousiness and produced by both Brettanomyces and Lactobacillus species: 2-acetyl-1-pyrroline (ACPY) and ethyltetrahydropyridine (ETPY). "
"Brettanomyces in Wine," Thomas Henick-Kling(1), Christoph Egli, Jonathan Licker, Craig Mitrakul, Terry E. Acree, (1)Associate Professor for Enology, Cornell University, Department of Food Science and Technology, Geneva, NY 14456-0462, USA.
I guess, at the end of the day, it would be great to say:
Anyone got any info to share? Any leads?
I browsed through the Brettanomyces Project website but did not find what I'm looking for. Chad's BP focusses more on pure culture fermentation than mixed fermentations. My hope is that the scientists out there can help out. Please help!
I'm looking for responses like "Brettanomyces converts ethyl blah blah blah into 4-vinyl blah blah blah, producing flavors most call horse blanket."
Here are a couple compounds I was able to find on the interwebs. Hope the community can help me fill in the blanks:
- 4-ethyl phenol - derived from X, flavor Y
- 4-ethyl guaiacol - derived from X, flavor Y
- isovaleric acid - derived from X, flavor Y
Here's some information I found (reference info following):
"The aroma characteristics of their spoilage-causing metabolites were described as burnt plastic, smoky, barnyard, horse sweat, leather, and wet wool (Boulton et al. 1996, Chatonnet et al. 1992, Fugelsang 1997, Heimoff 1996, Heresztyn 1986, Ibeas et al. 1996, Licker et al. 1998). "
"When we refer to bretty flavors we refer to aromas such as burnt plastic, bandaid, barnyard, manure, creosote, wet wool, sweaty leather, and a bitter, matallic-like taste... Mousiness is a distinct flavor which is perceived retronasally, it is almost never smelled. It is described as the aroma of mouse or rodent urine, in some mild cases it has been described as black walnut like. While the smoky, barnyardy, sweaty aromas are found attractive by some people, the mousy flavor is always strongly rejected by people who perceive it. Heresztyn (1986) described tetrahydropyridines formed by some isolates of Brettanomyces and by some lactobacilli as the chemicals responsible for the mousy taint. The taint was produced by each class of microorganisms only in the presence of lysine and ethanol. Researchers at the Australian Wine Research Institute (Henschke 1996a) have since identified two additional compounds associated with mousiness and produced by both Brettanomyces and Lactobacillus species: 2-acetyl-1-pyrroline (ACPY) and ethyltetrahydropyridine (ETPY). "
"Brettanomyces in Wine," Thomas Henick-Kling(1), Christoph Egli, Jonathan Licker, Craig Mitrakul, Terry E. Acree, (1)Associate Professor for Enology, Cornell University, Department of Food Science and Technology, Geneva, NY 14456-0462, USA.
I guess, at the end of the day, it would be great to say:
- I want to produce a wild ale that has a significant leather aroma and flavor to it.
- Leather flavor/aroma is derived from X compound
- X compound is produced by Brett using Y compound
- Y compound equates to Z flavors, which are major flavors produced by WLP/WY Sacc 000
- So, brew a beer with WLP/WY Sacc 000 and add WLP/WY Brett a, b or c.
Anyone got any info to share? Any leads?
