"Sur" sprit?
"Sur" sprit?
blev det något slut på historien?
"Sur" sprit?
Saxat från http://arkiv.bryggforum.nu/homedistiller:
Notera meningen med: "Far from being held in check by the alcohol content...". Denna vinägerns moder skall tydligen tåla alkohol rätt duktigt.
Hela stycket:
The most common bacterium responsible for production of acetic acid from ethanol is not a member of the lactobacillus family, but is mycoderma aceti, commonly known as Mother of Vinegar. When present in wines, members of the lactobacillus family are responsible for malolactic fermentation, which produces many flavorsome by-products. Far from 'being held in check by the alcohol content', they are responsible for secondary fermentation of new wines that are naturally too high in malic acid, as in Germany, or when particular nuances of taste and flavor are desired, as in the red wines of Burgundy and Bordeaux in France. When present in milk, they produce yoghurt. In contrast, mycoderma aceti, which may be bought in any good brewing shop by those wanting to make their own vinegars, primarily produces acetic acid. In the presence of oxygen, this bacterium oxidises ethanol to acetaldehyde and then to acetic acid. This process can and does occur over long storage times in the best of wines should mycoderma aceti permeate 'natural' corks, in which they can find sustenance and so thrive, resulting in the common complaint that a particularly expensive wine has been 'corked'.
Snorkulf
Notera meningen med: "Far from being held in check by the alcohol content...". Denna vinägerns moder skall tydligen tåla alkohol rätt duktigt.
Hela stycket:
The most common bacterium responsible for production of acetic acid from ethanol is not a member of the lactobacillus family, but is mycoderma aceti, commonly known as Mother of Vinegar. When present in wines, members of the lactobacillus family are responsible for malolactic fermentation, which produces many flavorsome by-products. Far from 'being held in check by the alcohol content', they are responsible for secondary fermentation of new wines that are naturally too high in malic acid, as in Germany, or when particular nuances of taste and flavor are desired, as in the red wines of Burgundy and Bordeaux in France. When present in milk, they produce yoghurt. In contrast, mycoderma aceti, which may be bought in any good brewing shop by those wanting to make their own vinegars, primarily produces acetic acid. In the presence of oxygen, this bacterium oxidises ethanol to acetaldehyde and then to acetic acid. This process can and does occur over long storage times in the best of wines should mycoderma aceti permeate 'natural' corks, in which they can find sustenance and so thrive, resulting in the common complaint that a particularly expensive wine has been 'corked'.
Snorkulf
"Sur" sprit?
det kallas etner och är en blandninga av etanol och ättika. du kan dricka de men det smakar skit. de e mäsken de är fel på för gammal eller så asläng skitet och rengör nog och gör nytt.
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- Blev medlem: ons jul 30, 2014 0:33
Re: "Sur" sprit?
Ursäkta nekrofilbeteendet, men skulle gärna vilja höra såhär 10 år efter, hur hela historien slutade.
Blev det något annat än sura droppar?
Blev det bättre när brännvinstörsten tvingade Brempa till en annan kommun med bättre vatten?
Var det etner som var boven?
Blev det något annat än sura droppar?
Blev det bättre när brännvinstörsten tvingade Brempa till en annan kommun med bättre vatten?
Var det etner som var boven?
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