Difference between revisions of "Scientific Publications"

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==Oxygen Permeability==
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==Other resources==
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These studies, presentations, or discussions aren't peer reviewed but they do contain useful info for brewing sour and funky beers..
  
 
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| [http://www.mocon.com/pdf/optech/Closures%20-%20Oxygen%20Passage%20Study.pdf Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks] || Gibbs || November 10, 2011 || Study performed by Better Bottle
 
| [http://www.mocon.com/pdf/optech/Closures%20-%20Oxygen%20Passage%20Study.pdf Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks] || Gibbs || November 10, 2011 || Study performed by Better Bottle
 
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| [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.
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| [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml How to Make Sour Ale: an inquiry] || Apte || 2004 || contains Apte's charts for oxygen permeability and other notable references.
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| [http://www2.parc.com/emdl/members/apte/slides_nchf.pdf Pickled beer: Concepts of Sour Ale] || Raj Apte || 2004 || A presentation about sour beer.
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| [http://www.babblebelt.com/newboard/brew_resource/Horse_of_a_Different_Color.pdf Horse of a Different Color] || Nate Sampson, Michael Tonsmeire, Steve Gale, Tomme Arthur, Al Buck, Cisco ?, Sean Paxton||  || round table tasting and discussion of brett primary beers. The author of the transcript is not listed.
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| [http://societyofbarleyengineers.org/wp-content/uploads/2012/09/SBE-The-Power-of-Sour.pdf The Power of sour] || Chris Anderson|| 2012 || Presentation about sour beer to a California homebrew club. [http://societyofbarleyengineers.org/wp-content/uploads/2012/09/Power_Of_Sour_Notes.pdf Notes available here]
 
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Revision as of 21:40, 7 January 2015


A listing of peer reviewed scientific publications and non-peer reviewed scientific studies that focus on subject material that is relevant to sour brewing. Some good journals to keep an eye on for new publications about sour and funky beers include Cerevisia, The Journal of the Institute of Brewing, and The International Journal of Food Microbiology.


Brettanomyces

Much of the scientific research done to date on Brettanomyces approaches the yeast from the view point of wine production and treating the yeast as a spoilage organism. These papers can still be useful to brewers interested in using Brett while recognizing the possible preconceptions, motivations, and biases that this viewpoint might contribute. Other groups, notably those led by a couple of Belgian researchers as well as Chad Yakobson's masters work, have studied Brett from the viewpoint of a desired component in certain beer fermentations.

Title Authors Date Note
Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry Yakobson 2011
Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx 2008
Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts Victoria Harris 2010 PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in Brettanomyces
Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx 2008
Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast Harris, Ford, Jiranek, Grbin 2009
Genome Survey Sequencing of the Wine Spoilage Yeast Dekkera (Brettanomyces) bruxellensis Agnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Foschino, Nuti 2009
Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media Harris, Ford Jiranek, Grbin 2008
The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine Barata, Pagliara, Piccininno, Tarantino, Ciardulli, Malfeito-Ferreira, Loureiro 2008
Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts Vanbeneden, Gils, Delvaux, Delvaux 2008
Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process Nele Vanbeneden 2007 PhD Thesis
Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus Shantha Kumara, De Cort, Verachtert 1993
Esterase Activity in the Genus Brettanomyces Spaepen and Verachtert 1982 Brett ester production and destruction

Lactic Acid Bacteria

Title Authors Date Note
125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly Vriesekoop, Krahl, Hucker, Menz 2012
Fundamentals of Beer and Hop Chemistry Keukeleire August 12, 1998 Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB.
Beer spoilage bacteria and hop resistance Sakamoto and Konings 2003 Another useful paper for antimicrobial properties of hops and bacterial resistance.
Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis De Cort, Shantha Kumara, Verachtert 1994

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
BELGIAN ACIDIC BEERS Daily Reminiscences of the Past Verachtert and Denderlinckx 2014
Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations Steensels and Verstrepen 2014
Microbiota and metabolites of aged bottled gueuze beers converge to the same composition Spitaels, Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot,De Vuyst, Vandamme 2014
Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale Bokulich, Bamforth, Mills April 18, 2012
Characterization of aroma and flavor compounds present in lambic (gueuze) beer Katherine Witrick 2012 PhD Thesis
Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’ Scholtes, Nizet, Colin 2012
Fermentation Studies on the Traditional Russian Drink “Sourish Shchi” Martens, Iserentant, Verachtert 1997
Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic Ale Dankovtsev, Vostrikov, Markina 2002
Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentation Martens, Dawoud, Verachtert 1992
Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentation Martens, Dawoud, Verachtert 1991
Identification of Lambic Superattenuating Micro-Organisms By the Use of Selective Antibiotics Shantha Kumara and Verachtert 1991
Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze Spaepen, Van Oevelen, Verachtert 1978
Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze Van Oevelen, Spaepen, Timmermans, Verachtert 1977 The source of the data used to create the Apte chart of which microbes are active at a given time in Lambic Fermentation as presented in his 2004 slideshow and in Wild Brews.
Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze Van Oevelen, De L'Escaille Verachtert 1976

Other resources

These studies, presentations, or discussions aren't peer reviewed but they do contain useful info for brewing sour and funky beers..

Title Authors Date Note
Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks Gibbs November 10, 2011 Study performed by Better Bottle
How to Make Sour Ale: an inquiry Apte 2004 contains Apte's charts for oxygen permeability and other notable references.
Pickled beer: Concepts of Sour Ale Raj Apte 2004 A presentation about sour beer.
Horse of a Different Color Nate Sampson, Michael Tonsmeire, Steve Gale, Tomme Arthur, Al Buck, Cisco ?, Sean Paxton round table tasting and discussion of brett primary beers. The author of the transcript is not listed.
The Power of sour Chris Anderson 2012 Presentation about sour beer to a California homebrew club. Notes available here