A person commented that my Berliner Weiss tasted sweet, which I found was an interesting observation.
I should remember all this from years ago (not) but the tongue has sweet and sour receptors.
According to Chris White, in the presents of oxygen, Brett turn glucose into ethanol and acetic acid (vinegar - sour taste).
My BW was restricted from oxygen but it did have Lacto and Brett L. plus Sacc in the mix
Lacto will degrade citric acid (don't remember to what). Might be interesting in a Witt. By the way, if you need citric acid for canning vegetables, Northern Brewer carries it in the Wine department.
If you want a tongue ride, take corn sugar (dextrose), ascorbic acid (vitamin C) and citric acid and mix them together. Have you ever tasted Sweet-Tart candy?
