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Erbsloh Beerzym hopflower & Diacetyl

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  • Erbsloh Beerzym hopflower & Diacetyl

    We recently used this product for one of our seasonals:


    First impression was great. we got a huge boost of hop character from the beerzym. During sensory we determined that the perceived hoppiness was on par with similar core range beer, while copper and dry hopping rates were less than half.

    Now, after about 5 weeks in package the beers with where the product was used are absolute Diacetyl bombs. and I mean RANCID butter.
    We brewed 3 batches of the same beer. Beerzym was used in 2 out of the 3. Both batches with the enzym are now undrinkable and the one without appears to be D-free.

    Also interesting to note that at packaging there was not a trace of off-flavors.

    Does anyone have any experience or understanding of what might be at play here?
    Beer was fermented with 05 and we have never had this problem before.

    Thanks!
    -e

  • #2
    Just found this link. need to take a bit more time to thoroughly study it, but looks like I might be on to something:
    The effect of organic acids and sulfur dioxide on C4 compound production and β-glycosidase activity of Oenococcus oeni from wines under acidic conditions Carmen Maturano,1 Luciana del Valle Rivero,2 María José Rodríguez Vaquero,2 Fabiana María Saguir2 1Institute for Research and Development in Process Engineering, Biotechnology and Alternative Energy (PROBIEN, CONICET), Faculty of Engineering, National University of Comahue, Neuquén, 2Institute of Microbiology, Faculty of Biochemistry, Chemistry and Pharmacy, National University of Tucuman, Tucumán, Argentina Abstract: The purpose of this work was to investigate the effect of l-malic and citric acids and SO2 on two biochemical properties (diacetyl/acetoin/2,3-butanediol formation and β-glucosidase activity) relevant to flavor development in six Oenococcus oeni strains from wines at pH 4.8 and 3.8. Cells were cultured in MRS without citrate (control medium) and combined with l-malic acid (2 g/L), citric acid (0.7 g/L), and SO2 (80 mg/L) at pH 4.8 and 3.8. All the test strains grew at all conditions tested including in the presence of SO2 and at initial pH 3.8, even though growth parameters were maximum in the presence of both the acids at pH 4.8. Organic acids were depleted totally regardless of the condition examined, in which degradation of l-malic acid was faster than that of citric acid. Diacetyl, acetoin, and 2,3-butanediol levels significantly varied depending on the strain for a given condition, for example, at pH 4.8 in control medium the highest value (6.55±0.31 mg/L, strain MS25) represented almost threefold the lowest one (2.43±0.22 mg/L, strain MS9). There was also variability for each strain depending on the initial pH (strains MS25, MS27, and MS48) and the presence of organic acids (all strains except MS25) but not SO2. In addition, among strains there was a trend toward mainly diacetyl formation (55%–75%). O. oeni MS9, MS20, and MS46 yielding adequate diacetyl levels were selected for investigating specific β-glucosidase activity and its possible cell localization. Cell suspensions of all the selected strains exhibited positive activities at both pH values which were >4.8. As observed for C4 compounds, organic acids stimulated this activity (28%–49% at pH 4.8; ~20% at pH 3.8), thus partially reverting the inhibition caused by acid stress, while SO2 did not affect it. The use of different cell fractions (permeabilized cells, cell protoplasts, and cell extracts) associated this activity to the cell surface. Results indicated that diacetyl formation and β-glucosidase activity levels in O. oeni strains as influenced by acidity and organic acids are of relevance for vinification decisions. Keywords: O. oeni, metabolism, enzymatic activity, aroma, wine 

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    • #3
      That article deals with malolactic fermentations, very different and with different yeast. Here is my guess, based on how the product worked. We recently were approached about it and have decided not to use it based on the potential risks of refermentation.

      The enzyme cleaves a glucose from an aromatic compound, that glucose is going to get used by the yeast. Problem you will have is that you will get additional fermentation because of this. The beer will already be depleted of many nutrients and is colder than normal ferment temps, probably get a ton of diacetyl precursor into the beer. It is probably best to do a forced diacetyl test after your dry hop regiment with the enzyme to verify that it is clean.

      The other possibility is that this is happening in your packaged product. Enzyme activity is based on temperature, too low and activity is slow. If you have some yeast that make it into package, IE:if you don't filter or pasturize, then you could get the same process happening in the keg/bottle/can.

      Solutions, either a second diacetyl rest after dry hop, might fix the problem. Or you have to dose the enzyme and dry hop when enough yeast is still in the tank to clean it up and the tank is warm enough to let the enzyme work quickly.

      Comment


      • #4
        Absolutely seconding jebzter. By liberating the glucose from the aromatic terpenes, you’re dosing the beer with sugar after fermentation is completed, when the yeast are dropping out of suspension. There is already some indication that dry hopping adds to fermentable sugars, and by adding more you are absolutely going to add the diacetyl precursor - alpha acetolactate, or AAL - to the mix. To reiterate - you are, by definition, adding one molecule of glucose for every molecule of aromatic glycoside. If you’ve already dropped the yeast, which most people do prior to DH, you’re going to add sugar, produce AAL as a fermentation byproduct by the small amount of suspended yeast, then crash before the AAL can convert to diacetyl and can be metabolized by yeast like in a typical D rest. Thus, making a butter bomb.

        Were I to use such an enzyme, I would at the very least do a forced diacetyl test before crashing to 32, and would probably use the enzyme during active fermentationand before d-rest. Sounds like a good excuse to make one of these DH during fermentation NEIPAs

        Comment


        • #5
          Originally posted by theomuller View Post

          Were I to use such an enzyme, I would at the very least do a forced diacetyl test before crashing to 32, and would probably use the enzyme during active fermentationand before d-rest. Sounds like a good excuse to make one of these DH during fermentation NEIPAs
          :') Going to go buy 30,000 pallets of oats immediately

          Thanks for the info guys, seems spot on!

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