Acetobacter: Difference between revisions
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According to [[Alcohol_Textbook,_The|The Alcohol Textbook]]: | According to [[Alcohol_Textbook,_The|The Alcohol Textbook]]: | ||
A genus of Gram-negative, aerobic bacteria comprising ellipsoidal to rod-shaped cells as singles, pairs or chains. Otherwise known as acetic acid or vinegar bacteria, they are able to oxidize [[ethanol]] to acetic acid. They may be responsible for loss of yield in [[ethanol]] production if a [[ | A genus of Gram-negative, aerobic bacteria comprising ellipsoidal to rod-shaped cells as singles, pairs or chains. Otherwise known as acetic acid or vinegar bacteria, they are able to oxidize [[ethanol]] to acetic acid. They may be responsible for loss of yield in [[ethanol]] production if a [[ferment]]ed [[mash]] is agitated or aerated excessively. | ||
Acetic acid is a [[carboxylic acid]] that through [[ | Acetic acid is a [[carboxylic acid]] that through [[Fischer Esterification]] can create [[Ester]]s that add to the flavor profile of a fermented beer, wort or wash. | ||
==External Links== | |||
https://en.wikipedia.org/wiki/Acetobacter | https://en.wikipedia.org/wiki/Acetobacter | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Latest revision as of 18:14, 17 October 2017
According to The Alcohol Textbook:
A genus of Gram-negative, aerobic bacteria comprising ellipsoidal to rod-shaped cells as singles, pairs or chains. Otherwise known as acetic acid or vinegar bacteria, they are able to oxidize ethanol to acetic acid. They may be responsible for loss of yield in ethanol production if a fermented mash is agitated or aerated excessively.
Acetic acid is a carboxylic acid that through Fischer Esterification can create Esters that add to the flavor profile of a fermented beer, wort or wash.