Tetrahydropyridine: Difference between revisions
No edit summary Tags: Mobile edit Mobile web edit |
No edit summary Tags: Mobile edit Mobile web edit |
||
| Line 1: | Line 1: | ||
[[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 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. | 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]]'', 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. | 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: | ||
Revision as of 14:11, 2 August 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).[1] However, not everyone can taste these compounds, and some people may enjoy a low amount of THP flavor.[2]
THP is produced by "wild" microbes like Brettanomyces, lactic acid bacteria such as Lactobacillus, and acetic acid bacteria.[3] It most often forms around the time of packaging, when THP production is stimulated by the presence of oxygen +/- fermentable sugar.[4] 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 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.
- 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.[5]
- In wine, proper usage of sulfite inhibits the wild microbes that produce THP.
If THP forms, it typically ages out over a period of months, but it may take longer.
See also
Visit the Milk the Funk wiki for more information about THP.
References
- ↑ "Tetrahydropyridines." Lambic.info wiki. Accessed May 2020.
- ↑ THP (Tetrahydropyridines). HomebrewTalk forum. 2019. Accessed 2020.
- ↑ "Tetrahydropyridine." Milk the Funk wiki. Accessed May 2020.
- ↑ Tyers B. Cereal killer — why thp is bad for beer and what you can do about it. Good Beer Hunting blog. 2018. Accessed 2020.
- ↑ Snowdon EM, Bowyer MC, Grbin PR, Bowyer PK. Mousy off-flavor: a review. J Agric Food Chem. 2006;54(18):6465–6474.