Editing Tetrahydropyridine
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[[Category:off flavors]] | [[Category:off flavors]] | ||
Tetrahydropyridine (THP) and related compounds can give an "off flavor" that tastes grainy like Cheerios® or Cap'n Crunch® cereal, or at high levels sometimes "mousy" (like rodent urine).<ref>[https://www.lambic.info/Tetrahydropyridines Tetrahydropyridines.] Lambic.info | Tetrahydropyridine (THP) and related compounds can give an "off flavor" that tastes grainy like Cheerios® or Cap'n Crunch® cereal, or at high levels sometimes "mousy" (like rodent urine).<ref>[https://www.lambic.info/Tetrahydropyridines "Tetrahydropyridines."] Lambic.info wiki. Accessed May 2020.</ref> However, not everyone can taste these compounds, and some people may enjoy a low amount of THP flavor.<ref>[https://www.homebrewtalk.com/threads/thp-tetrahydropyridines.661096/ THP (Tetrahydropyridines).] HomebrewTalk forum. 2019. Accessed 2020.</ref> | ||
THP is produced by "wild" microbes like ''[[Brettanomyces]]'', | THP is produced by "wild" microbes like ''[[Brettanomyces]]'', lactic acid bacteria such as ''[[Lactobacillus]]'', and [[acetic acid bacteria]].<ref>[http://www.milkthefunk.com/wiki/Tetrahydropyridine "Tetrahydropyridine."] Milk the Funk wiki. Accessed May 2020.</ref> It most often forms around the time of packaging, when THP production is stimulated by the presence of oxygen +/- fermentable sugar.<ref>Tyers B. [https://www.goodbeerhunting.com/blog/2018/12/18/cereal-killer-why-thp-is-bad-for-beer-and-what-you-can-do-about-it Cereal killer — why thp is bad for beer and what you can do about it.] Good Beer Hunting blog. 2018. Accessed 2020.</ref> THP is a significant concern in [[sour beer]], where these microbes are commonplace, but it may also occur in [[wine]], [[cider]], [[mead]], etc. if wild microbes are present. | ||
Best strategies to avoid THP: | Best strategies to avoid THP: | ||
* | * Avoid excessive oxygen exposure prior to packaging and during packaging. (For beer, see [[low oxygen brewing]] cold-side methods) | ||
* For fruit beers/wines: add yeast from an [[acid tolerance starter]] when you add the fruit. | * For fruit beers/wines: add yeast from an [[acid tolerance starter]] when you add the fruit. | ||
* For carbonated beverages: Naturally carbonate rather than force carbonate, and add yeast from an [[acid tolerance starter]] at the time of packaging. | * For carbonated beverages: Naturally carbonate rather than force carbonate, and add yeast from an [[acid tolerance starter]] at the time of packaging. | ||
* [[Passivation|Passivate]] all stainless steel parts that come into contact with the wort, beer, wine, etc., and use [[ | * [[Passivation|Passivate]] all stainless steel parts that come into contact with the wort, beer, wine, etc., and use [[RO water]] in brewing and reconstituting [[wine kits]]. [[Iron]] is required for THP production, therefore removing sources of iron will reduce or prevent its formation.<ref>Snowdon EM, Bowyer MC, Grbin PR, Bowyer PK. [https://pubs.acs.org/doi/abs/10.1021/jf0528613 Mousy off-flavor: a review.] ''J Agric Food Chem.'' 2006;54(18):6465–6474.</ref> | ||
* In wine, proper usage of [[sulfite]] inhibits the wild microbes that produce THP. | * In wine, proper usage of [[sulfite]] inhibits the wild microbes that produce THP. | ||