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

Sanitization of Oak Barrels for Wine—A Review

(2020) Engela Stadler et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts

(2020) Anita Smailagić et al.   Foods

Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers

(2020) Sofie Bossaert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of the total and viable bacterial and fungal communities associated with the International Space Station surfaces

(2019) Aleksandra Checinska Sielaff et al.   Microbiome

Effects of aging in oak barrels on the trans-resveratrol and anthocyanin concentration of red wines from Hungary

(2019) Zs. Guld et al.   ACTA ALIMENTARIA

Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage

(2019) Anita Smailagić et al.   INDUSTRIAL CROPS AND PRODUCTS

High proportions of bacteria and archaea across most biomes remain uncultured

(2019) Andrew D. Steen et al.   ISME Journal

Molecular and biochemical aspects of Brettanomyces in brewing

(2019) Marcelo Menoncin et al.   JOURNAL OF THE INSTITUTE OF BREWING

Characterization of an extracellular β-glucosidase from Dekkera bruxellensis for resveratrol production

(2018) Hsiao-Ping Kuo et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Correlation Between Sensory Descriptive Analysis and Volatile Composition of Beer Using Multivariate Analysis: The Effect of the Nonvolatile Matrix on the Sensory Perception and Volatile Fraction Behavior

(2018) Luis F. Castro et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis

(2018) M Elena Alañón et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

(2018) Jonas De Roos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging

(2018) Jarrad Gollihue et al.   Scientific Reports

The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production

(2018) J. De Roos et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The raise of Brettanomyces yeast species for beer production

(2018) Marc Serra Colomer et al.   CURRENT OPINION IN BIOTECHNOLOGY

Exact sequence variants should replace operational taxonomic units in marker-gene data analysis

(2017) Benjamin J Callahan et al.   ISME Journal

Microbial diversity and metabolite composition of Belgian red-brown acidic ales

(2016) Isabel Snauwaert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermented Foods as Experimentally Tractable Microbial Ecosystems

(2015) Benjamin E. Wolfe et al.   CELL

Antimicrobial and antioxidant activity of pressurized liquid extracts from oenological woods

(2015) M.E. Alañón et al.   FOOD CONTROL

Molecular mechanisms behind the antimicrobial activity of hop iso-α-acids in Lactobacillus brevis

(2015) Benjamin C. Schurr et al.   FOOD MICROBIOLOGY

Intra-Genomic Internal Transcribed Spacer Region Sequence Heterogeneity and Molecular Diagnosis in Clinical Microbiology

(2015) Ying Zhao et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Improved Selection of Internal Transcribed Spacer-Specific Primers Enables Quantitative, Ultra-High-Throughput Profiling of Fungal Communities

(2013) Nicholas A. Bokulich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Development of a Dual-Index Sequencing Strategy and Curation Pipeline for Analyzing Amplicon Sequence Data on the MiSeq Illumina Sequencing Platform

(2013) James J. Kozich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels

(2013) B. Fernández de Simón et al.   FOOD CHEMISTRY

Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods

(2013) Laura Culleré et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

UPARSE: highly accurate OTU sequences from microbial amplicon reads

(2013) Robert C Edgar   NATURE METHODS

phyloseq: An R Package for Reproducible Interactive Analysis and Graphics of Microbiome Census Data

(2013) Paul J. McMurdie et al.   PLoS One

Wood Aging of Beer. Part I: Influence on Beer Flavor and Monophenol Concentrations

(2012) Femke L. Sterckx et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale

(2012) Nicholas A. Bokulich et al.   PLoS One

Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage

(2011) Raffaele Guzzon et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments

(2010) Femke L. Sterckx et al.   FOOD CHEMISTRY

Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample

(2010) J. G. Caporaso et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels

(2009) Mirko De Rosso et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

(+)-Dihydrorobinetin: a Marker of Vinegar Aging in Acacia (Robinia pseudoacacia) Wood

(2009) Ana B. Cerezo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dynamic microbial response under ethanol stress to monitor Saccharomyces cerevisiae activity in different initial physiological states

(2008) Y. Sanchez-Gonzalez et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING