Influence of oak chips addition on the physicochemical properties of beer

[1]  L. Domingues,et al.  Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood. , 2019, Food chemistry.

[2]  P. Dróżdż Badanie możliwości wykorzystania produktów ubocznego użytkowania lasu jako źródła antyutleniaczy , 2019 .

[3]  G. Stewart,et al.  Free Amino Nitrogen in Brewing , 2019, Fermentation.

[4]  Ewelina Strąk,et al.  Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions. , 2017, Food technology and biotechnology.

[5]  A. Noble,et al.  Composition and sensory properties of Cabernet Sauvignon wine aged in French versus American oak barrels , 2016 .

[6]  I. Aguiar,et al.  Mechanism of Hop-Derived Terpenes Oxidation in Beer , 2015 .

[7]  Jancis Robinson,et al.  The Oxford Companion to Wine , 2015 .

[8]  A. R. Alcarde,et al.  Effect of oak wood on the quality of beer , 2015 .

[9]  B. S. Valles,et al.  Comparative study of two aging systems for cider brandy making. Changes in chemical composition , 2013 .

[10]  Tony Chalcraft The Oxford Companion to Beer , 2012 .

[11]  M. Ortega-Heras,et al.  Volatile compounds of red wines macerated with Spanish, American, and French oak chips. , 2009, Journal of agricultural and food chemistry.

[12]  Chris Boulton,et al.  Brewing: Science and Practice , 2004 .

[13]  A. Antonopoulos,et al.  Artificial aging of wines using oak chips , 2004 .

[14]  M. Pomar,et al.  Changes in composition and sensory quality of red wine aged in american and french oak barrels , 2001 .

[15]  M. Pérez-Coello,et al.  Fermentation of white wines in the presence of wood chips of American and French oak. , 2000, Journal of agricultural and food chemistry.

[16]  George J. Fix,et al.  Principles of Brewing Science: A Study of Serious Brewing Issues , 1999 .

[17]  K. Luyben,et al.  THE FORMATION OF ESTERS AND HIGHER ALCOHOLS DURING BREWERY FERMENTATION; THE EFFECT OF CARBON DIOXIDE PRESSURE , 1992 .

[18]  L. Bisson,et al.  Microbial interactions during wine production , 1991 .

[19]  R. Serrano Energy requirements for maltose transport in yeast. , 1977, European journal of biochemistry.

[20]  L. Domingues,et al.  Reuse of oak chips for modification of the volatile fraction of alcoholic beverages , 2021 .

[21]  Raúl,et al.  CHESTNUT WOODEN BARRELS FOR THE AGEING OF WINE SPIRITS , 2018 .

[22]  D. Nowak,et al.  Kinetyka wzrostu biomasy oraz biosyntezy enzymów amylolitycznych przez drożdże Saccharomycopsis fibuligera podczas hodowli w bioreaktorze , 2009 .

[23]  F. Vriesekoop,et al.  Pathogens in Beer , 2009 .

[24]  Freddy R. Delvaux,et al.  Aging characteristics of different beer types , 2007 .

[25]  C. Bamforth Beer, Carbohydrates and Diet , 2005 .

[26]  A. Voilley,et al.  Effect of Wine Constituents on Aroma Compound Sorption by Oak Wood in a Model System , 2004, American Journal of Enology and Viticulture.

[27]  C. Bamforth pH in Brewing: An Overview , 2001 .

[28]  J. S. Hough The biotechnology of malting and brewing , 1985 .

[29]  V. L. Singleton,et al.  Wood Chips and Wine Treatment; the Nature of Aqueous alcohol extracts , 1961, American Journal of Enology and Viticulture.

[30]  Amber 'i.E,et al.  Brewing , 1940, Nature.