Tetrahydropyridine: Difference between revisions
mNo edit summary Tags: Mobile edit Mobile web edit |
mNo edit summary |
||
| Line 7: | Line 7: | ||
* Avoid excessive oxygen exposure prior to packaging and during packaging. (For beer, see [[low oxygen brewing]] cold-side methods) | * Avoid excessive oxygen exposure prior to packaging and during packaging. (For beer, see [[low oxygen brewing]] cold-side methods) | ||
* For carbonated beverages: Naturally carbonate rather than force carbonate, and add yeast from an [[acid shock starter]] at the time of packaging. | * For carbonated beverages: Naturally carbonate rather than force carbonate, and add yeast from an [[acid shock starter]] at the time of packaging. | ||
* [[Passivation]] of all stainless steel parts that come into contact with the wort, beer, wine, etc. would theoretically be helpful, along with the use of [[RO water]] in brewing. These measures help limit iron, which is required for THP production. | * [[Passivation]] of all stainless steel parts that come into contact with the wort, beer, wine, etc. would theoretically be helpful, along with the use of [[RO water]] in brewing. These measures help limit [[iron]], which is required for THP production. | ||
* In wine, proper usage of [[sulfite]] should inhibit the wild microbes that would otherwise produce THP. | * In wine, proper usage of [[sulfite]] should inhibit the wild microbes that would otherwise produce THP. | ||
Revision as of 18:06, 23 April 2020
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). However, not everyone can taste these compounds, and some people may enjoy a low amount of THP flavor.
THP is only produced by "wild" microbes like Brettanomyces, lactic acid bacteria such as Lactobacillus, and acetic acid bacteria. It most often forms around the time of packaging, when THP production is stimulated by the presence of oxygen +/- fermentable sugar. 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:
- Avoid excessive oxygen exposure prior to packaging and during packaging. (For beer, see low oxygen brewing cold-side methods)
- For carbonated beverages: Naturally carbonate rather than force carbonate, and add yeast from an acid shock starter at the time of packaging.
- Passivation of all stainless steel parts that come into contact with the wort, beer, wine, etc. would theoretically be helpful, along with the use of RO water in brewing. These measures help limit iron, which is required for THP production.
- In wine, proper usage of sulfite should inhibit the wild microbes that would otherwise produce THP.
If THP forms, it typically ages out over a period of months, but it may take longer.
See THP on the Milk the Funk wiki for more information.