Glossary entry (derived from question below)
Deutsch term or phrase:
Übervergärer
Englisch translation:
over-fermenting yeasts
Added to glossary by
Edith Kelly
Jun 14, 2015 12:47
8 yrs ago
Deutsch term
Übervergärer
Deutsch > Englisch
Technik
Biologie, Biochemie, Mikrobiologie
Brewing, contamination
Neben diesen Bakterien gibt es noch eine Reihe an Hefen, die ebenfalls zu einem Verderb des Bieres führen können. Hierzu zählen vor allem solche, die wir als *Übervergärer* bezeichnen, die also auch noch den für unsere Betriebshefe nicht mehr nutzbaren Extrakt im Bier vergären können und so zu einer nachträglichen Eintrübung bei filtrierten Bieren ....... führen können. Ein klassischer Vertreter hierfür ist Saccaromyces diastaticus.
https://en.wikipedia.org/wiki/Non-fermenter
Da geht es um fermenting bacteria.
https://en.wikipedia.org/wiki/Non-fermenter
Da geht es um fermenting bacteria.
Proposed translations
(Englisch)
| 3 +2 | over-fermenting yeasts |
David Tracey, PhD
|
| 3 | wild yeast |
Michael Martin, MA
|
| 3 | over-attenuating yeasts |
Kim Metzger
|
Proposed translations
+2
19 Min.
Selected
over-fermenting yeasts
These appear to be yeasts, not bacteria. 'Over-fermenters' would be a literal translation but doesn't seem to be a common term. A more explanatory term would be 'over-fermenting yeasts', but this is not common either. I hope this helps.
"The one time you might 'over ferment' is if your beer gets a wild yeast infection. Wild yeast can eat more types of sugars than brewer's yeast.
http://homebrew.stackexchange.com/questions/3259/is-it-possi...
--------------------------------------------------
Note added at 4 hrs (2015-06-14 17:13:23 GMT)
--------------------------------------------------
Edith, if you scroll down the webpage a bit you'll see sections 11 and 12. The phrase I cited is the middle paragraph in section 12.
"The one time you might 'over ferment' is if your beer gets a wild yeast infection. Wild yeast can eat more types of sugars than brewer's yeast.
http://homebrew.stackexchange.com/questions/3259/is-it-possi...
--------------------------------------------------
Note added at 4 hrs (2015-06-14 17:13:23 GMT)
--------------------------------------------------
Edith, if you scroll down the webpage a bit you'll see sections 11 and 12. The phrase I cited is the middle paragraph in section 12.
Note from asker:
| David, I cannot find the expression in your reference. I found that too but would very appreciate a reference where the expression occurs. |
Peer comment(s):
| agree |
Michael Martin, MA
: Oops, overlooked your reference to "wild yeast", David.
24 Min.
|
|
Many thanks, Michael!
|
|
| agree |
philgoddard
: They are wild yeasts, but "over-fermenting" is closer to the German. Wild means naturally occurring, rather than specially cultivated.
36 Min.
|
|
Many thanks, Phil!
|
4 KudoZ points awarded for this answer.
Comment: "Thanks. Confirmed by customer (though I'm still not happy with it as I have a very distinct feeling that there is a more succint term. "
40 Min.
Michael Martin, MA
Vereinigte Staaten
Vereinigte Staaten
Native in Deutsch
&
Englisch
Vereinigte Staaten
Creativity wins in the long run
Native in: Deutsch (Variant: Germany) 
, Englisch (Variant: US)
Works in: Deutsch > Englisch
Related KudoZ points
:
4
wild yeast
That's what they seem to call it here:
"The most troublesome Saccharomyces wild yeast is Saccharomyces diastaticus. This particular yeast has the ability to break down the dextrins which are not being used by S. cerevisiae strains resulting in overattenuated beers. Saccharomyces wild yeasts are facultative anaerobes."
http://www.probrewer.com/library/yeast/contamination/
"The most troublesome Saccharomyces wild yeast is Saccharomyces diastaticus. This particular yeast has the ability to break down the dextrins which are not being used by S. cerevisiae strains resulting in overattenuated beers. Saccharomyces wild yeasts are facultative anaerobes."
http://www.probrewer.com/library/yeast/contamination/
1 Stunde
Kim Metzger
Mexiko
Mexiko
Native in Englisch
Mexiko
Committed to Quality and Service
Native in: Englisch (Variant: US) 
Works in: Deutsch > Englisch
Related KudoZ points
:
91
over-attenuating yeasts
Saccharomyces wild yeast
Cross-contamination with another S. cerevisiae strain can cause flavor defects as well as unusual fermentation performance. The most troublesome Saccharomyces wild yeast is Saccharomyces diastaticus. This particular yeast has the ability to break down the dextrins which are not being used by S. cerevisiae strains resulting in overattenuated beers. Saccharomyces wild yeasts are facultative anaerobes.
http://www.probrewer.com/library/yeast/contamination/
Saccharomyces diastaticus - able to ferment dextrins (so-called Übervergärer)
http://www.google.com/patents/EP1943327B1?cl=en
Saccharomyces diastaticus in der Lage, Dextrine zu vergären (sogenannter Übervergärer)
https://data.epo.org/publication-server/rest/v1.0/publicatio...
Brettanomyces spp. are associated with highly attenuated beers and are known as over attenuating yeasts (Shantha Kumara et al., 1993)
http://www.brettanomycesproject.com/dissertation/introductio...
In brewing, attenuation is the percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process. The percentage is calculated by comparing weight or specific gravity of the extract before and after fermentation.
https://en.wikipedia.org/wiki/Attenuation_(brewing)
Cross-contamination with another S. cerevisiae strain can cause flavor defects as well as unusual fermentation performance. The most troublesome Saccharomyces wild yeast is Saccharomyces diastaticus. This particular yeast has the ability to break down the dextrins which are not being used by S. cerevisiae strains resulting in overattenuated beers. Saccharomyces wild yeasts are facultative anaerobes.
http://www.probrewer.com/library/yeast/contamination/
Saccharomyces diastaticus - able to ferment dextrins (so-called Übervergärer)
http://www.google.com/patents/EP1943327B1?cl=en
Saccharomyces diastaticus in der Lage, Dextrine zu vergären (sogenannter Übervergärer)
https://data.epo.org/publication-server/rest/v1.0/publicatio...
Brettanomyces spp. are associated with highly attenuated beers and are known as over attenuating yeasts (Shantha Kumara et al., 1993)
http://www.brettanomycesproject.com/dissertation/introductio...
In brewing, attenuation is the percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process. The percentage is calculated by comparing weight or specific gravity of the extract before and after fermentation.
https://en.wikipedia.org/wiki/Attenuation_(brewing)
Note from asker:
| Thanks. Your refs are either translations or the expression refers to the result i.e. the beer that has gone over the top. So I suppose that there is no English equivalent to the causing organism. |
Discussion