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The chemistry of beer aging – a critical review

Autor: Vanderhaegen, Bart bart.vanderhaegen@agr.kuleuven.ac.be, Neven, Hedwig¹, Verachtert, Hubert¹, Derdelinckx, Guy¹

Publikováno v: Food Chemistry. Apr2006, Vol. 95 Issue 3, p357-381. 25p.

Expression Levels of the Yeast Alcohol Acetyltransferase Genes ATF1, Lg-ATF1, and ATF2 Control the Formation of a Broad Range of Volatile Esters.

Autor: Verstrepen, Kevin J.¹ Kevin.Verstrepen@agr.kuleuven.ac.be, Van Laere, Stijn D.M.¹, Vanderhaegen, Bart M.P.¹, Derdelinckx, Guy¹, Dufour, Jean-Pierre², Pretorius, Isak S.³, Winderickx, Joris⁴, Thevelelein, Johan M.^5,6, Delvaux, Freddy R.¹

Publikováno v: Applied & Environmental Microbiology. Sep2003, Vol. 69 Issue 9, p5228-5237. 10p. 1 Black and White Photograph, 4 Charts.

Influence of the brewing process on furfuryl ethyl ether formation during beer aging.

Autor: Vanderhaegen B; Centre for Malting and Brewing Science, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium. bart.vanderhaegen@agr.kuleuven.ac.be, Neven H, Verstrepen KJ, Delvaux FR, Verachtert H, Derdelinckx G

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2004 Nov 03; Vol. 52 (22), pp. 6755-64.

Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.

Autor: Coghe S; Centre for Malting and Brewing Science, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium. Stefan.Coghe@agr.kuleuven.ac.be, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2004 Feb 11; Vol. 52 (3), pp. 602-8.