Show simple item record

dc.contributor.authorThompson Witrick, Katherineen
dc.contributor.authorDuncan, Susan E.en
dc.contributor.authorHurley, Ken E.en
dc.contributor.authorO’Keefe, Sean F.en
dc.date.accessioned2017-11-29T18:46:17Zen
dc.date.available2017-11-29T18:46:17Zen
dc.date.issued2017-10-26en
dc.identifier.citationThompson Witrick, K.; Duncan, S.E.; Hurley, K.E.; O’Keefe, S.F. Acid and Volatiles of Commercially-Available Lambic Beers. Beverages 2017, 3, 51.en
dc.identifier.urihttp://hdl.handle.net/10919/80553en
dc.description.abstractLambic beer is the oldest style of beer still being produced in the Western world using spontaneous fermentation. Gueuze is a style of lambic beer prepared by mixing young (one year) and older (two to three years) beers. Little is known about the volatiles and semi-volatiles found in commercial samples of gueuze lambic beers. SPME was used to extract the volatiles from nine different brands of lambic beer. GC-MS was used for the separation and identification of the compounds extracted with SPME. The pH and color were measured using standard procedures. A total of 50 compounds were identified in the nine brands. Seventeen of the 50 compounds identified have been previously identified. The compounds identified included a number of different chemical groups such as acids, alcohols, phenols, ketones, aldehydes, and esters. Ethyl acetate, 4-ethylphenol, and 4-ethylguaiacol are known by-products of the yeast, Brettanomyces, which is normally a spoilage microorganism in beer and wine, but important for the flavor characteristics of lambic beer. There were no differences in pH, but there were differences in color between the beer samples.en
dc.format.mimetypeapplication/pdfen
dc.languageen_USen
dc.publisherMDPIen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.titleAcid and Volatiles of Commercially-Available Lambic Beersen
dc.typeArticle - Refereeden
dc.date.updated2017-11-24T11:55:33Zen
dc.contributor.departmentFood Science and Technologyen
dc.title.serialBeveragesen
dc.identifier.doihttps://doi.org/10.3390/beverages3040051en
dc.type.dcmitypeTexten


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record

Creative Commons Attribution 4.0 International
License: Creative Commons Attribution 4.0 International