Figure - PMC

Skip to main content

An official website of the United States government

Here's how you know

Here's how you know

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

View full-text article in PMC

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

Search in PMC
Search in PubMed
View in NLM Catalog
Add to search

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.

PMC Copyright notice

Consumption and production of (A) acetic acid and lactic acid and (B) citric acid, succinic acid, malic acid, and gluconic acid 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 acetic acid and gluconic acid, the averages were taken of the concentrations measured in the fermenting wort and maturing beer 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 and production of (A) acetic acid and lactic acid and (B) citric acid, succinic acid, malic acid, and gluconic acid 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 acetic acid and gluconic acid, the averages were taken of the concentrations measured in the fermenting wort and maturing beer 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 ().