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12:47 Jun 14, 2015 |
German to English translations [PRO] Tech/Engineering - Biology (-tech,-chem,micro-) / Brewing, contamination | |||||||
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| Selected response from: David Tracey, PhD Local time: 18:02 | ||||||
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Summary of answers provided | ||||
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3 +2 | over-fermenting yeasts |
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3 | wild yeast |
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3 | over-attenuating yeasts |
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Discussion entries: 2 | |
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wild yeast Explanation: That's what they seem to call it here: "The most troublesome Saccharomyces wild yeast is Saccharomyces diastaticus. This particular yeast has the ability to break down the dextrins which are not being used by S. cerevisiae strains resulting in overattenuated beers. Saccharomyces wild yeasts are facultative anaerobes." http://www.probrewer.com/library/yeast/contamination/ |
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over-attenuating yeasts Explanation: Saccharomyces wild yeast Cross-contamination with another S. cerevisiae strain can cause flavor defects as well as unusual fermentation performance. The most troublesome Saccharomyces wild yeast is Saccharomyces diastaticus. This particular yeast has the ability to break down the dextrins which are not being used by S. cerevisiae strains resulting in overattenuated beers. Saccharomyces wild yeasts are facultative anaerobes. http://www.probrewer.com/library/yeast/contamination/ Saccharomyces diastaticus - able to ferment dextrins (so-called Übervergärer) http://www.google.com/patents/EP1943327B1?cl=en Saccharomyces diastaticus in der Lage, Dextrine zu vergären (sogenannter Übervergärer) https://data.epo.org/publication-server/rest/v1.0/publicatio... Brettanomyces spp. are associated with highly attenuated beers and are known as over attenuating yeasts (Shantha Kumara et al., 1993) http://www.brettanomycesproject.com/dissertation/introductio... In brewing, attenuation is the percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process. The percentage is calculated by comparing weight or specific gravity of the extract before and after fermentation. https://en.wikipedia.org/wiki/Attenuation_(brewing) |
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over-fermenting yeasts Explanation: These appear to be yeasts, not bacteria. 'Over-fermenters' would be a literal translation but doesn't seem to be a common term. A more explanatory term would be 'over-fermenting yeasts', but this is not common either. I hope this helps. "The one time you might 'over ferment' is if your beer gets a wild yeast infection. Wild yeast can eat more types of sugars than brewer's yeast. http://homebrew.stackexchange.com/questions/3259/is-it-possi... -------------------------------------------------- Note added at 4 hrs (2015-06-14 17:13:23 GMT) -------------------------------------------------- Edith, if you scroll down the webpage a bit you'll see sections 11 and 12. The phrase I cited is the middle paragraph in section 12. |
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