Agriculture Reference
In-Depth Information
Table 16.22
Continued
Beverage
Basic
ingredients
Typical type of
addition.
Microorganisms
Comments
Wine
Grapes (but also
other fruit and
vegetables,
sometimes water
and additives)
1.
S. cerevisiae
var.
ellipsoides or
S.
bayanus
* for
alcoholic
fermentation
2.
Oenococcus oeni
culture (e.g. MLF
blend (
Oenococcus
and
Lactobacillus
spp.) of Lallemand
Pitching: ∼10-15 g dried
yeast/hl juice: ∼500 ml liquid
culture/hl juice.
Yeast strains:
White wine (neutral):
K1-1116
3
, 71B-1122
3
,
VIN2000
1
, 4242
5
, EC1118
3
White wine (aromatic): 4783
5
,
GV5
2
, GV9
2
Sparkling wine: EC1118
3
,
UCD595, 4021
5
Red wine (full): BM45
3
,
RC212
3
, GV2
2
,
Red wine (medium): WE372
1
,
71B-1122
3
, SC22
4
, GV1
2
,
Montrachet
4
Notes:
* Sometimes considered a subspecies of
S. cerevisiae
.
1
Anchor (South Africa - part of Lallemand).
2
Gervin (Reading, UK).
3
Lallemand (Montreal, Canada).
4
Fermentis (Red Star/Springer, part of Lesaffre, Milwaukee, WI, USA).
5
Wyeast (Odell, OR, USA).
6
Gert Strand AB (Malmö, Sweden).
7
White Labs (Boulder, CO, USA).
8
Confederate Powder Works (Georgia Ridge, AR, USA).
these cases, yeasts and bacteria may be regarded as both fl avour agents and
fermentation aids.
Some drinks are made by both spontaneous and controlled fermentation steps;
tchapalo (West Africa), for example, is produced using an early spontaneous
'acidifi cation' step involving many indigenous bacteria (Table 16.21), whilst the
later step of alcoholic fermentation is performed by using a starter from previous
brews (McKay
et al.
2011b) (Table 16.22). In many other cases, especially for
certain ciders and wines, addition of a culture starter to a semi-sterile (rather than
sterile) must is believed to enhance the fl avour complexity.
In all cases, companies or individuals wishing to emulate particular beverage
styles should pay close attention to the microbiological details of production, as
well as to other details. Whether or not yeasts and other microorganisms can be
found in a fi nished beverage depends on the prevailing style or fashion relating to
that drink. Thus, many fermented beverages (e.g. Hefeweizen and a few other beers,
some cider and perry, many rice wines, African sorghum or maize beers and others)
are consumed in a cloudy state (which includes suspended yeast and/or bacteria).
However, the majority are consumed clear, most or all of the microorganisms being
removed by some combination of racking, fi ning, centrifugation and fi ltration
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