Übervergärer

English translation: over-fermenting yeasts

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
German term or phrase:Übervergärer
English translation:over-fermenting yeasts
Entered by: Edith Kelly

12:47 Jun 14, 2015
German to English translations [PRO]
Tech/Engineering - Biology (-tech,-chem,micro-) / Brewing, contamination
German term or phrase: Übervergärer
Neben diesen Bakterien gibt es noch eine Reihe an Hefen, die ebenfalls zu einem Verderb des Bieres führen können. Hierzu zählen vor allem solche, die wir als *Übervergärer* bezeichnen, die also auch noch den für unsere Betriebshefe nicht mehr nutzbaren Extrakt im Bier vergären können und so zu einer nachträglichen Eintrübung bei filtrierten Bieren ....... führen können. Ein klassischer Vertreter hierfür ist Saccaromyces diastaticus.

https://en.wikipedia.org/wiki/Non-fermenter
Da geht es um fermenting bacteria.
Edith Kelly
Switzerland
Local time: 18:02
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...

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Note added at 4 hrs (2015-06-14 17:13:23 GMT)
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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.
Selected response from:

David Tracey, PhD
Local time: 18:02
Grading comment
Thanks. Confirmed by customer (though I'm still not happy with it as I have a very distinct feeling that there is a more succint term.
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +2over-fermenting yeasts
David Tracey, PhD
3wild yeast
Michael Martin, MA
3over-attenuating yeasts
Kim Metzger


Discussion entries: 2





  

Answers


40 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
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/

Michael Martin, MA
United States
Local time: 13:02
Native speaker of: Native in GermanGerman, Native in EnglishEnglish
PRO pts in category: 4
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1 hr   confidence: Answerer confidence 3/5Answerer confidence 3/5
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)


Kim Metzger
Mexico
Local time: 11:02
Native speaker of: Native in EnglishEnglish
PRO pts in category: 91
Notes to answerer
Asker: Thanks. Your refs are either translations or the expression refers to the result i.e. the beer that has gone over the top. So I suppose that there is no English equivalent to the causing organism.

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19 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +2
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.

David Tracey, PhD
Local time: 18:02
Native speaker of: Native in EnglishEnglish
PRO pts in category: 28
Grading comment
Thanks. Confirmed by customer (though I'm still not happy with it as I have a very distinct feeling that there is a more succint term.
Notes to answerer
Asker: David, I cannot find the expression in your reference. I found that too but would very appreciate a reference where the expression occurs.


Peer comments on this answer (and responses from the answerer)
agree  Michael Martin, MA: Oops, overlooked your reference to "wild yeast", David.
24 mins
  -> Many thanks, Michael!

agree  philgoddard: They are wild yeasts, but "over-fermenting" is closer to the German. Wild means naturally occurring, rather than specially cultivated.
36 mins
  -> Many thanks, Phil!
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