Valérie Winne

Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers.

K. Verstrepen, S. Bossaert, B. Herrera-Malaver, 2020, International journal of food microbiology.

Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer

K. Verstrepen, S. Bossaert, B. Herrera-Malaver, 2022, bioRxiv.

Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer.

K. Verstrepen, S. Bossaert, B. Herrera-Malaver, 2022, International journal of food microbiology.

Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer

K. Verstrepen, S. Bossaert, B. Herrera-Malaver, 2021, International Journal of Food Science & Technology.

Development of a tractable model system to mimic wood-ageing of beer on a lab scale

K. Verstrepen, S. Bossaert, B. Lievens, 2022, bioRxiv.