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- W4297038963 abstract "This chapter focuses on the microorganisms involved in one of the most traditional and peculiar acidic beers that is still brewed today, namely lambic beer. Traditionally, lambic beers are produced through the spontaneous fermentation of water, barley malt, unmalted wheat, and aged dry hops in horizontal oak or chestnut barrels, a production method that is legally protected as a guaranteed traditional specialty. Lambic beer fermentation and maturation takes place in an overlapping succession of typically four microbial phases. The chapter details these four phases. Specifically adapted microorganisms that can survive and grow in a beer matrix do exist and could potentially cause spoilage with loss of colloidal stability, appearance of ropiness, and occurrence of aroma and taste defects. Major groups among these beer-spoiling microorganisms are lactic acid bacteria and acetic acid bacteria. In many food fermentation processes yeasts from the Saccharomyces genus play a pivotal role and lambic beer is no exception to this." @default.
- W4297038963 created "2022-09-25" @default.
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- W4297038963 date "2022-09-14" @default.
- W4297038963 modified "2023-10-12" @default.
- W4297038963 title "Lambic Beer, A Unique Blend of Tradition and Good Microorganisms" @default.
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- W4297038963 doi "https://doi.org/10.1002/9781119762621.ch18" @default.
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