Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer
Author:
Affiliation:
1. Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2020.1795607
Reference31 articles.
1. Dornbusch, H. S. In: Beer Styles World; West Newbury, MA: Cervisia Communications, 2015, pp 338–339.
2. Wood Aging of Beer. Part I: Influence on Beer Flavor and Monophenol Concentrations
3. Volatile composition of aged wine in used barrels of French oak and of American oak
4. The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine
Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Characterization of Brettanomyces bruxellensis Phenolic Acid Decarboxylase Enzyme Expressed in Escherichia coli;Journal of the American Society of Brewing Chemists;2024-08-13
2. New insights into the characteristic flavor components of traditional sour beers such as Lambic and Flanders Red Ale beers;Journal of Bioscience and Bioengineering;2024-07
3. A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer;Journal of Agricultural and Food Chemistry;2024-03-27
4. Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures;Microorganisms;2023-08-23
5. Methods for detection and identification of beer-spoilage microbes;Frontiers in Microbiology;2023-08-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3