ReviewApplied and environmental microbiology2021
Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process.
Review in Applied and environmental microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
12 citing papers in PubMed.
- Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcoding.Microbiology spectrum · 2026Article
- A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production.Foods (Basel, Switzerland) · 2026Review
- Microbial interactions and ecology in fermented food ecosystems.Nature reviews. Microbiology · 2025Review
- Analysis of Bacterial and Fungal Communities and Organic Acid Content in New Zealand Lambic-Style Beers: A Climatic and Global Perspective.Microorganisms · 2025Article
- Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter.Current research in food science · 2025Article
- Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.Applied and environmental microbiology · 2024Article
- Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures.Microorganisms · 2023Article
- Role of Acetic Acid Bacteria in Food and Beverages.Food technology and biotechnology · 2023Review
- Review
- From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers.Foods (Basel, Switzerland) · 2022Review
- Article
- Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?Frontiers in microbiology · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lambic beers are beers produced through spontaneous fermentation and maturation in wooden barrels. The production process of lambic beers differs from the production processes of lagers and ales in process technology, environmental parameters, and the use of specific raw materials. Moreover, every lambic beer production process is unique in terms of microbiology and flavor formation because of its dependence on the spontaneous inoculation of microorganisms coming from the environmental air (contacting the open coolship and other brewery equipment) and the inner surfaces of the barrels. Several factors influence the inter- and intraspecies microbial successions during lambic beer wort fermentation and maturation and determine the final quality of the end products. The possibility to manually acidify the wort, the presence of species-specific metabolic traits, the environmental temperature, the co-occurrence of lactic acid bacteria and acetic acid bacteria, as well as yeasts, and the quality of the wooden barrels all determine the progress and outcome of the lambic beer production process. Further alterations in quality and flavor of lambic beers can be achieved by blending practices and additional bottle refermentations. This results in a vast array of lambic-derived beer products (e.g., gueuze) with complex taste and aroma profiles and specific characteristics, which separate them from most other commercially available beers.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.