ArticleApplied and environmental microbiology2024
Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.
Article in Applied and environmental microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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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.
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Who cites it
5 citing papers in PubMed.
- Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcoding.Microbiology spectrum · 2026Article
- Valorization of wine industry by-products as a flavoring agent in water kefir: microbiological viability and functional properties.Frontiers in nutrition · 2026Article
- Review
- PCR-fingerprinting of culturable yeasts from commercially obtained beers: a simple and engaging applied microbiological laboratory exercise.microPublication biology · 2025Article
- Optimization of kefir fermentation with plantain peel addition: effects on composition, microbial viability, and sensory quality.Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
The production of gueuze beers through refermentation and maturation of blends of lambic beer in bottles is a way for lambic brewers to cope with the variability among different lambic beer batches. The resulting gueuze beers are more carbonated than lambic beers and are supposed to possess a unique flavor profile that varies over time. To map this refermentation and maturation process for gueuze production, a blend of lambic beers was made and bottled, whereby one of them was produced with the old wheat landrace
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