Changes

Scientific research in Belgium and the US has shown a regular general pattern to the microbial succession of spontaneous fermentation beer. <ref name="Van Oevelen et al., 1977">[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract/ Van Oevelen et al., 1977]</ref> <ref>[http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0035507/ Bokulich et al., 2014]</ref> <ref>[http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384#pone-0095384-g004/ Spitaels et al., 2014]</ref> <ref>[http://www.sciencedirect.com/science/article/pii/S074000201500012X/ Spitaels et al. 2015]</ref>. The first stage, which lasts for approximately 1 month <ref name="Van Oevelen et al., 1977" /> <ref name="Martens et al., 1992">[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1992.tb01126.x/abstract/ Martens et al., 1992]</ref>, is dominated by enterobacteria. Though enterobacteria contribute little in terms of gravity drop over the first month of fermentation, they may contribute aroma and flavor compounds and precursors during the initial stages of spontaneous fermentaiton <ref name="Martens et al., 1992" />.

(To Do, include link to Raj Apte)