T. N. ANDRES (1); (1) White Labs Inc., San Diego, CA, U.S.A.

Poster

Brewing with Brettanomyces wild yeast has been rising in popularity as such yeast can create different flavors and aromas to increase the unique character of a particular beer. Recent research on several Brettanomyces strains available in the brewing industry has focused on strain-specific fermentations and attempted to identify the major compounds produced during fermentation. This study attempts to investigate the differences in flavor compounds after experimenting in primary and secondary fermentation with various Brettanomyces strains. The concept of primary versus secondary fermentation relates to different sugars being available for Brettanomyces to metabolize since Saccharomyces yeast will readily consume most of the fermentable sugars. In analyzing the performance of various Brettanomyces strains during primary versus secondary fermentation, it will be essential to measure the carbohydrate sugar profile before and after fermentation, as well as look at attenuation. The focus of this research will be to explore the flavor compounds produced when Brettanomyces has fermentable sugars available in contrast to which flavor compounds are produced from dextrins after secondary fermentation. Cell viability and performance will be documented, as well as an evaluation of which Brettanomyces strains will be able to metabolize the type and amount of different sugars, resulting in differences on a sensory level.

Tiffany Andres received a B.S. degree in general biology from the University of California, San Diego. She began employment at White Labs Inc. in 2011 as a student worker in the Microbiology Lab. Since 2012, she has functioned as a full-time quality control and yeast culturing technician and now has focused some of her work in Brettanomyces, wild yeast, and bacteria culturing.

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