Bookmark this article. Doreen L. Birkett and Miss Myra G. Hulse for assistance with the experimental work. Find any of these words, separated by spaces, Exclude each of these words, separated by spaces, Search for these terms only in the title of an article, Most effective as: LastName, First Name or Lastname, FN, Search for articles published in journals where these words are in the journal name, /lp/wiley/a-study-of-ropiness-in-beer-a7n2twbBun, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png, http://www.deepdyve.com/lp/wiley/a-study-of-ropiness-in-beer-a7n2twbBun. Require these words, in this exact order. To get new article updates from a journal on your personalized homepage, please log in first, or sign up for a DeepDyve account if you don’t already have one. Submitting a report will send us an email through our customer support system. Ropiness due to Lactobacllll growth took place but ropiness was produced. You can see your Bookmarks on your DeepDyve Library. We'll do our best to fix them. Include any more information that will help us locate the issue and fix it faster for you. Copy and paste the desired citation format or use the link below to download a file formatted for EndNote. To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one. Read from thousands of the leading scholarly journals from SpringerNature, Wiley-Blackwell, Oxford University Press and more. To subscribe to email alerts, please log in first, or sign up for a DeepDyve account if you don’t already have one. You can change your cookie settings through your browser. – Wiley. Do not surround your terms in double-quotes ("") in this field. The author's best thanks are due to Miss A STUDY OF ROPINESS IN BEER By J. L. Shimwell, D.Sc, F.R.I.C. The hypothesis was advanced that possibly the hop antiseptic present might have stimulated the bacterial cell to surround itself with slime, a phenomenon somewhat analogous to that later observed in the case of Sir. that matters to you. They were placed on your computer when you launched this website. Check all that apply - Please note that only the first page is available if you have not selected a reading option after clicking "Read Article". Reset filters. Probably as a result of this the amount of work on ropiness gradually diminished, leaving the position in a some what unsatisfactory state, with little or no precise knowledge as to what organisms were really responsible for this serious beer defect, and with even less information as to the factors or conditions predisposing beer to their depredations. To get new article updates from a journal on your personalized homepage, please log in first, or sign up for a DeepDyve account if you don’t already have one. over 18 million articles from more than All DeepDyve websites use cookies to improve your online experience. You can change your cookie settings through your browser. Since, however, it was Gram-positive, nonmotile, facultative and aciduric, it seems probable that it was a species of Ladobacillus. viscosus, where COa saturation appeared to fulfil a similar function (Part II of this study, ibid., 1948, 237). that matters to you. Include any more information that will help us locate the issue and fix it faster for you. Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly. discover and read the research Search They tend to be the primary souring microorganism in the production of Belgian lambic. Find any of these words, separated by spaces, Exclude each of these words, separated by spaces, Search for these terms only in the title of an article, Most effective as: LastName, First Name or Lastname, FN, Search for articles published in journals where these words are in the journal name, /lp/wiley/a-study-of-ropiness-in-beer-VJEKq4XYC0, http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png, http://www.deepdyve.com/lp/wiley/a-study-of-ropiness-in-beer-VJEKq4XYC0. P. pentosaceus tends to be more hop sensitive than P. damnos… This obviously rules out pa control completely as a means of com bating ropiness in beer due to this organism, and the close similarity of A. viscosum makes this highly probable in the case of the latter species also. All the latest content is available, no embargo periods. They play an important role in the fermentation of some meats and cheeses. Read and print from thousands of top scholarly journals. All DeepDyve websites use cookies to improve your online experience. 15,000 peer-reviewed journals. They were placed on your computer when you launched this website. The presence of EPS in alcoholic beverages is associated with an alteration denominated oiliness or ropiness, changing the organoleptic characteristics of the drink, characterized by a viscous or heavy behavior, thick texture, and oily feel, which render the product unpleasant to the palate (Dols-lafargue et al., 2008; Fernandez et al., 1995; Lonvaud-Funel and Joyeux, 1998). DeepDyve's default query mode: search by keyword or DOI.