Difference between revisions of "Scientific Publications"
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+ | | [http://www.mocon.com/pdf/optech/Closures%20-%20Oxygen%20Passage%20Study.pdf Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks] || Gibbs || November 10, 2011 || Study performed by Better Bottle | ||
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| [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml How to Make Sour Ale: an inquiry] || Apte || 2004 || Not a study, but contains Apte's charts for oxygen permeability and other notable references. | | [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml How to Make Sour Ale: an inquiry] || Apte || 2004 || Not a study, but contains Apte's charts for oxygen permeability and other notable references. | ||
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Revision as of 17:52, 24 December 2014
A listing of peer reviewed scientific publications and non-peer reviewed scientific studies that focus on subject material that is relevant to sour brewing.
Contents
Brettanomyces
Title | Authors | Date | Note |
---|---|---|---|
Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry | Yakobson | 2011 |
Lactic Acid Bacteria
Title | Authors | Date | Note |
---|---|---|---|
Fundamentals of Beer and Hop Chemistry | Keukeleire | August 12, 1998 | Useful information regarding how beta acids and iso-alpha acids inhibit the grown of gram-positive bacteria. |
Lambic and Spontaneous Fermentation
Title | Authors | Date | Note |
---|---|---|---|
The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer] | Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme | April 18, 2014 |
Oxygen Permeability
Title | Authors | Date | Note |
---|---|---|---|
Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks | Gibbs | November 10, 2011 | Study performed by Better Bottle |
How to Make Sour Ale: an inquiry | Apte | 2004 | Not a study, but contains Apte's charts for oxygen permeability and other notable references. |