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Brewing Final > Microbiology > Flashcards

Microbiology Flashcards

1
Q

What is the metabolism pathway for Diacetyl?

A

Glucose > pyruvate > acetolactate > leaches out the cell and oxidizes to diacetyl > re-absorbed by the cell > reduced to acetoin and 2,3 - butanediol, both of which may leave the cell but have much higher flavor thresholds.

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2
Q

How is iso-amyl-acetate produced?

A

Hot fermentation
Low yeast pitch

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3
Q

What is 3-MBT and how can it be controlled?

A

Skunky off flavor. Requires riboflavin, sunlight, and iso-alpha acids.
Yeast that doesn’t produce riboflavin
Rho or tetra hops
Reduce sun exposure

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4
Q

How big are yeast?

A

3-10 micron

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5
Q

What are the phases of a yeasts life cycle?

A

Lag phase
Growth phase
Stationary phase (maturation)
Sedimentation phase

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6
Q

What is the most abundant acid present in beer?

A

Acetyl CoA

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7
Q

What are some typical characteristics of beer spoilers?

A

Oxidase -
Catalase - (anaerobic)
Gram +

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8
Q

What are the yeast molecules contributing to flocculation?

A

FLO gene -> flocculins
Mannans
Influenced by Ca2+ and Mg2+

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Brewing Final (5 decks)

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