ZYMOMONAS AND ACETALDEHYDE LEVELS IN BEER
Open Access
- 10 September 1971
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 77 (5) , 453-456
- https://doi.org/10.1002/j.2050-0416.1971.tb03402.x
Abstract
High acetaldehyde levels in beers during processing were found to be due to infection with Zymomonas anaerobia. Acetaldehyde only appeared in the absence of yeast and the level was correlated with the concentration of Z. anaerobia as determined by the time taken to produce hydrogen sulphide in a primed beer forcing test.Keywords
This publication has 3 references indexed in Scilit:
- THE FLAVOUR OF BEER-A REVIEW*Journal of the Institute of Brewing, 1970
- A MEDIUM FOR THE CULTIVATION OF LACTOBACILLIJournal of Applied Bacteriology, 1960
- A Study of the Cider-sickness Bacillus--a New Variety of Zymomonas anaerobiaJournal of General Microbiology, 1956