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FATTY ACIDS AND ESTERS PRODUCED DURING THE SPONTANEOUS FERMENTATION OF LAMBIC AND GUEUZE
Author(s) -
Spaepen M.,
Oevelen D.,
Verachtert H.
Publication year - 1978
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1978.tb03888.x
Subject(s) - fermentation , food science , lactic acid , chemistry , acetic acid , capric acid , ethyl lactate , ethyl acetate , caprylic acid , yeast , bacteria , pediococcus , aroma , fatty acid , food spoilage , biochemistry , biology , lactobacillus , lauric acid , genetics , catalysis
Lambic and gueuze are Belgian beers obtained by spontaneous fermentation of wort. During previous studies it was found that they result from the successive development of enterobacteria, Kloeckera and Saccharomyces yeasts, bacteria of the genus Pediococcus , and Brettanomyces yeasts. The beers are characterized by high concentrations of acetic and lactic acid, ethyl acetate and ethyl lactate. This study of the content of the higher fatty acids during a 20 month fermentation period confirms the succession of the different micro‐organisms. Pure cultures of isolated yeasts and bacteria produced fatty acids which were also found in the fermenting wort at periods when these organisms were active. Lambic and Gueuze are especially rich in caprylic (C 8 ) and capric (C 10 ) acids. These are probably produced by Saccharomyces and Brettanomyces . Important amounts of ethyl caprylate and ethyl caprate were also found. As ethyl caprate is almost absent in other beers, it might be considered as another typical aroma component of lambic and gueuze.