Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer-Reference-Cited by-同舟云学术

Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer

Published:2021-12-03 Issue:2 Volume:57 Page:1122-1136
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Bossaert Sofie¹²^ORCID,Winne Valérie²³,Van Opstaele Filip²³^ORCID,Buyse Jasper²³^ORCID,Verreth Christel¹²,Herrera‐Malaver Beatriz²⁴⁵^ORCID,Verstrepen Kevin J.²⁴⁵^ORCID,De Rouck Gert²³^ORCID,Crauwels Sam¹²^ORCID,Lievens Bart¹²^ORCID

Affiliation:

1. Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM) Centre of Microbial and Plant Genetics (CMPG) Department of Microbial and Molecular Systems (M2S) KU Leuven Leuven Belgium

2. Leuven Institute for Beer Research (LIBR) KU Leuven Leuven Belgium

3. Laboratory of Enzyme Fermentation and Brewing Technology (EFBT) M2S KU Leuven Ghent Belgium

4. Flanders Institute for Biotechnology (VIB)–KU Leuven Center for Microbiology Leuven Belgium

5. Laboratory of Genetics and Genomics CMPG M2S KU Leuven Leuven Belgium

Funder

Fonds Wetenschappelijk Onderzoek

Agentschap Innoveren en Ondernemen

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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