Difference between revisions of "Scientific Publications"
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[[Category:Literature]] | [[Category:Literature]] | ||
| − | A listing of peer reviewed scientific publications that focus on subject material that is relevant to sour brewing. | + | A listing of peer reviewed scientific publications and non-peer reviewed scientific studies that focus on subject material that is relevant to sour brewing. |
| + | |||
| + | ==Lambic and Spontaneous Fermentation== | ||
| + | |||
| + | {| class="wikitable sortable" | ||
| + | |- | ||
| + | ! Title !! Authors !! Date !! Note | ||
| + | |- | ||
| + | | [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0095384 The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer]] || Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme || April 18, 2014 || | ||
| + | |- | ||
| + | |} | ||
| + | |||
| + | ==Brettanomyces== | ||
| + | |||
| + | {| class="wikitable sortable" | ||
| + | |- | ||
| + | ! Title !! Authors !! Date !! Note | ||
| + | |- | ||
| + | | [http://www.brettanomycesproject.com/dissertation/ Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry] || Yakobson || 2011 || | ||
| + | |- | ||
| + | |} | ||
| + | |||
| + | ==Lactic Acid Bacteria== | ||
| + | |||
| + | {| class="wikitable sortable" | ||
| + | |- | ||
| + | ! Title !! Authors !! Date !! Note | ||
| + | |- | ||
| + | | [http://people.westminstercollege.edu/students/cds0709/RESEARCH/Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals of Beer and Hop Chemistry] || Keukeleire || August 12, 1998 || Useful information regarding how beta acids and iso-alpha acids inhibit the grown of gram-positive bacteria. | ||
| + | |- | ||
| + | |} | ||
| + | |||
| + | ==Oxygen Permeability== | ||
| + | |||
| + | {| class="wikitable sortable" | ||
| + | |- | ||
| + | ! Title !! Authors !! Date !! Note | ||
| + | |- | ||
| + | | [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml How to Make Sour Ale: an inquiry] || Apte || 2004 || Not a study, but contains Apte's charts for oxygen permeability and other notable references. | ||
| + | |- | ||
| + | |} | ||
Revision as of 18:47, 24 December 2014
A listing of peer reviewed scientific publications and non-peer reviewed scientific studies that focus on subject material that is relevant to sour brewing.
Contents
Lambic and Spontaneous Fermentation
| Title | Authors | Date | Note |
|---|---|---|---|
| The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer] | Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme | April 18, 2014 |
Brettanomyces
| Title | Authors | Date | Note |
|---|---|---|---|
| Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry | Yakobson | 2011 |
Lactic Acid Bacteria
| Title | Authors | Date | Note |
|---|---|---|---|
| Fundamentals of Beer and Hop Chemistry | Keukeleire | August 12, 1998 | Useful information regarding how beta acids and iso-alpha acids inhibit the grown of gram-positive bacteria. |
Oxygen Permeability
| Title | Authors | Date | Note |
|---|---|---|---|
| How to Make Sour Ale: an inquiry | Apte | 2004 | Not a study, but contains Apte's charts for oxygen permeability and other notable references. |