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. 2018 Nov 19;9:2763. doi: 10.3389/fmicb.2018.02763

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Copyright © 2018 De Roos, Vandamme and De Vuyst.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Consumption of (A) glucose, fructose, sucrose, and maltose and (B) maltotriose (M3), maltotetraose (M4), maltopentaose (M5), maltohexaose (M6), and maltoheptaose (M7) during the 24-month lambic beer production processes carried out in two identical oak casks. Since no differences were found regarding substrates and metabolites for the different sampling heights (top, middle, and bottom of the fermenting wort and maturing beer in the casks), average concentrations are reported. In the case of glucose, fructose, sucrose, maltose, and maltotriose, the averages were taken of the concentrations in the fermenting wort and maturing beer measured at the top, middle, and bottom of the same casks during the same lambic beer production processes reported before (De Roos et al., 2018). Standard deviations represent technical replicates. Cask 1 () and cask 2 ().

Inline graphic — Consumption of (A) glucose, fructose, sucrose, and maltose and (B) maltotriose (M3), maltotetraose (M4), maltopentaose (M5), maltohexaose (M6), and maltoheptaose (M7) during the 24-month lambic beer production processes carried out in two identical oak casks. Since no differences were found regarding substrates and metabolites for the different sampling heights (top, middle, and bottom of the fermenting wort and maturing beer in the casks), average concentrations are reported. In the case of glucose, fructose, sucrose, maltose, and maltotriose, the averages were taken of the concentrations in the fermenting wort and maturing beer measured at the top, middle, and bottom of the same casks during the same lambic beer production processes reported before (De Roos et al., 2018). Standard deviations represent technical replicates. Cask 1 () and cask 2 ().