Olive Oil Aeration.
Wir hatten hier im Forum auch schon mal in der Richtung diskutiert, ist auch nicht brandaktuell, soweit ich mich erinnern kann, ging es da aber um den Effekt von Olivenöl im Hefestarter.
Hier geht es aber um Folgendes: Statt vor der Gärung Sauerstoff für die Hefe in die Würze einzubringen, nimmt man Olivenöl. Es gibt dadurch minimale geschmackliche Veränderungen im Bier, aber durch den geringeren Sauerstoffeintrag wurde die Geschmacksstabilität erhöht. New Belgium hat in 2005 viel damit experimentiert und setzt das wohl gezielt bei Bieren mit langer Reifezeit ein.
Mehr dazu findet man im PDF von Grady Hull, New Belgium Brauerei:Conclusion
The idea of supplying yeast with the unsaturated fatty acids that it requires for membrane health and growth is an intriguing possible alternative to the practice of wort aeration. It has been proven that during the dormant phase of storage yeast cells will take up fatty acids such as linoleic acid (Moonjai, 2003a). It is commonly accepted that wort aeration is necessary for yeast growth but also that oxygenation of the product reduces flavor stability. If the yeast is supplied with the olive oil during storage, normal fermentations can be achieved with improved flavor stability. The addition of olive oil to storage yeast in this study showed that consistent, complete fermentations of acceptable flavor quality and improved flavor stability can be achieved. However, these test fermentations were slower and produced an increased amount of esters compared to the controls. Although the finished product was significantly higher in ester content, it was not determined to be out of specification and was actually preferred by the internal flavor panel. The goal of improving flavor stability was achieved but at the cost of increased esters and slightly slower fermentations.
http://www.kotmf.com/articles/oliveoil.pdf
Hat hier jemand zu dem Thema bereits Erfahrung gesammelt?