Zobrazeno 1 - 10 of 25 pro vyhledávání: '"Filip Van Opstaele"'
4
Development of a tractable model system to mimic wood-ageing of beer on a lab scale
Autor: Sofie Bossaert, Tin Kocijan, Valérie Winne, Filip Van Opstaele, Johanna Schlich, Beatriz Herrera-Malaver, Kevin J. Verstrepen, Gert De Rouck, Bart Lievens, Sam Crauwels
Wood-ageing of conventionally fermented beers is gaining increased attention in the production of sour beers with a noteworthy balance between sourness, wood aroma and flavour complexity. Besides the extraction of wood-derived compounds into the beer
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2565ae1670bd8cb258585ac5058038f5
https://doi.org/10.1101/2022.03.11.483928
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7
Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers
Autor: Beatriz Herrera-Malaver, Sam Crauwels, Maarten Van Geel, Filip Van Opstaele, Valérie Winne, Jasper Buyse, Christel Verreth, Kevin J. Verstrepen, Bart Lievens, Gert De Rouck, Sofie Bossaert
Publikováno v: International journal of food microbiology. 339
Currently, there is a strong interest in barrel ageing of finished, conventionally fermented beers, as a novel way to produce sour beers with a rich and complex flavour profile. The production process, however, remains largely a process of trial and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae421301cc22904dd0dcb8554133e532
https://pubmed.ncbi.nlm.nih.gov/33387813
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8
Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale
Autor: Brecht De Causmaecker, Tatiana Praet, Guido Aerts, Luc De Cooman, Filip Van Opstaele
Publikováno v: Journal of the American Society of Brewing Chemists. 74:212-223
We previously demonstrated that boiling of hop essential oil in water transforms sesquiterpene hydrocarbons into oxidation products (oxygenated sesquiterpenoids), which impart typical spicy/woody s...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2c317bd940d66442337dc5f24b710468
https://doi.org/10.1094/asbcj-2016-3257-01
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9
Flavor Activity of Sesquiterpene Oxidation Products, Formed upon Lab-Scale Boiling of a Hop Essential Oil–Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz)
Autor: Dirk De Vos, Guido Aerts, Bart Steenackers, Tatiana Praet, Filip Van Opstaele, Luc De Cooman
Publikováno v: Journal of the American Society of Brewing Chemists. 74:65-76
The “kettle hop” aroma, a most complicated flavor characteristic of conventionally hopped lager beers, has been associated with hop essential oil–derived oxygenated sesquiterpenoids. In this study,...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::adbc7f1ce0ff8b4a03a634e27e52cfc2
https://doi.org/10.1094/asbcj-2016-1205-01
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10
Changes in the hop-derived volatile profile upon lab scale boiling
Autor: Filip Van Opstaele, Guido Aerts, Luc De Cooman, Dirk De Vos, Tatiana Praet, Bart Steenackers, Joseph De Brabanter
Publikováno v: Food Research International. 75:1-10
Hop terpenes might be oxidized during kettle boiling into more water soluble compounds that could contribute to ‘hoppy’ aroma of kettle hopped lager beers. Our current research proves that the boiling process induces significant changes in the ho
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4755a6d0a5e165e55f20f10887335dc4
https://doi.org/10.1016/j.foodres.2015.05.022
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