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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 71, 2013 - Issue 1
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Original Articles

Influence of Beer Characteristics on Yeast Refermentation Performance during Bottle Conditioning of Belgian Beers

Tinne M. L. DekoninckCentre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001Leuven (Heverlee), Belgium
,
Tom MertensCentre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001Leuven (Heverlee), BelgiumCorrespondence[email protected]
,
Filip DelvauxCentre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001Leuven (Heverlee), Belgium
&
Freddy R. DelvauxCentre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001Leuven (Heverlee), Belgium
Pages 23-34 | Published online: 05 Feb 2018

Citations (7)

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Read on this site (1)

Avi Shayevitz, Eric Abbott, Sylvie Van Zandycke & Tobias Fischborn. (2022) The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast. Journal of the American Society of Brewing Chemists 80:3, pages 258-269.
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Articles from other publishers (6)

Brooke A. Dilmetz, Christopher T. Desire, Jon Meneses, Manuela Klingler-Hoffmann, Clifford Young & Peter Hoffmann. (2024) Impact of propagation time on yeast physiology during bottle conditioning of beer on an industrial scale. Food Chemistry 435, pages 137655.
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Diana K. Baigts-Allende, Alexa Pérez-Alva, Melissa A. Ramírez-Rodrigues, Adriana Palacios & Milena M. Ramírez-Rodrigues. (2021) A comparative study of polyphenolic and amino acid profiles of commercial fruit beers. Journal of Food Composition and Analysis 100, pages 103921.
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Ruben Wauters, Scott J. Britton & Kevin J. Verstrepen. (2021) Old yeasts, young beer—The industrial relevance of yeast chronological life span. Yeast 38:6, pages 339-351.
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Yeseren Kayacan, Thijs Van Mieghem, Filip Delvaux, Freddy R. Delvaux & Ronnie Willaert. (2020) Adaptive Evolution of Industrial Brewer’s Yeast Strains towards a Snowflake Phenotype. Fermentation 6:1, pages 20.
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Dayana Ceccaroni, Ombretta Marconi, Valeria Sileoni, Edward Wray & Giuseppe Perretti. (2019) Rice malting optimization for the production of top‐fermented gluten‐free beer. Journal of the Science of Food and Agriculture 99:6, pages 2726-2734.
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C.S. Benedict. 2016. Brewing Materials and Processes. Brewing Materials and Processes 157 174 .

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