Beer and Wine Microbiology

Biased for recent and review papers. Also see the Oral Microbiome paper collection, where I included a section about how oral microbes can release flavors from wine, and my page on Food Microbiology.

Created September 2015, updated September 2016.

Beer research papers

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation – Freek Spitaels et al. – Food Microbiology – August 2015

Evaluation of microbial diversity in the pilot-scale beer brewing process by culture-dependent and culture-independent method – M. Takahashi et al.- Journal of Applied Microbiology – February 2015

Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale – Nicholas A. Bokulich et al. – PLOS ONE – April 2012

Microbial composition of biofilms in a brewery investigated by fatty acid analysis, fluorescence in situ hybridisation and isolation techniques – Markus Timke et al. – Applied Microbiology and Cell Physiology – April 2004

Wine research papers

Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity – Debra Rossouw – Food Microbiology

Yeast diversity on grapes in two German wine growing regions – Michael Brysch-Herzberg – International Journal of Food Microbiology – December 2015

Microbial terroir and food innovation: The case of yeast biodiversity in wine – Vittorio Capozzi – Microbiological Research – December 2015

Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE – Chunxiao Wang – Frontiers in Microbiology – October 2015

Wine fermentation microbiome: a landscape from different Portuguese wine appellations – Cátia Pinto – Frontiers in Microbiology – September 2015

Insights into the bacterial community and its temporal succession during the fermentation of wine grapes – Hailan Piao – Frontiers in Microbiology – August 2015

The Soil Microbiome Influences Grapevine-Associated Microbiota – Iratxe Zarraonaindia – mBio – March 2015


Other fermented drinks – research papers

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects – Adelfo Escalante – Frontiers in Microbiology – June 2016

Identification of novel anti-inflammatory probiotic strains isolated from pulque – Edgar Torres-Maravilla – Applied Microbiology and Biotechnology – October 2015

Isolation and characterization of bacteriocinogenic lactic bacteria from M-Tuba and Tepache, two traditional fermented beverages in México – Norma M de la Fuente-Salcido – Food Science & Nutrition – September 2015

Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians – Cláudia Puerari – Food Microbiology – April 2015

Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina – Patricia Elizaquível – International Journal of Food Microbiology – April 2015

Genomic Evolution of Saccharomyces cerevisiae under Chinese Rice Wine Fermentation (Huangjiu) – Yudong Li – Genome Biology and Evolution – September 2014

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation – Eunkyung Kim – Preventive Nutrition and Food Science – September 2013

Study of Sugarcane Pieces as Yeast Supports for Ethanol Production from Sugarcane Juice and Molasses Using Newly Isolated Yeast from Toddy Sap – Neerupudi Kishore Babu – Mycobiology – March 2012

Beer, wine, and other fermented drink review papers

Wine microbiome, a dynamic world of microbial interactions – Youzhong Liu – Critical Reviews in Food Science and Nutrition – June 2015

Yeast diversity and native vigor for flavor phenotypes – Francisco Carrau – Trends in Biotechnology – March 2015

Lager Yeast Comes of Age – Jürgen Wendland – Eukaryotic Cell – October 2014

Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations – Jan Steensels and Kevin J. Verstrepen – Annual Review of Microbiology – April 2014

The Microbiology of Malting and Brewing – Nicholas A. Bokulich and Charles W. Bamforth – Microbiology and Molecular Biology Reviews – June 2013

The yeast Saccharomyces cerevisiae– the main character in beer brewing – Elizabeth J. Lodolo et al. – FEMS Yeast Research – November 2008

Winemaking Biochemistry and Microbiology: Current Knowledge and Future Trends – M. Victoria Moreno-Arribasa & M. Carmen Poloa – Critical Reviews in Food Science and Nutrition – 2005

Beer spoilage bacteria and hop resistance – Kanta Sakamoto, Wil N Konings – International Journal of Food Microbiology – December 2003

The Microbiology of Brewing – John Kleyn and James Hough – Annual Review of Microbiology – 1971

Popular Press and other resourses

Microorganisms Spreading Holiday Cheer – Laurie Kundrat – Microbiologics – December 2015

Questions About the Science Of Beer – Matt Shipman – NC State University News – December 2015

Watch Out, Sam Adams: Scientists make the first new lager yeasts in centuries – Peter Andrey Smith – Scientific American – July 2015

How bread, beer, and soy sauce changed the human microbiome – Francie Depp – Popular Science – January 2015

ASM Podcast: The Microbiology of Beer – The “Microbes After Hours” series, October 2013

The Microbiology of Beer – Christine L. Case, no date

Role of Yeast in Production of Alcoholic Beverages – Botany Hawaii (2003)

Wine Microbiology – UC Davis

100 years of wine microbiology – Ralph E. Kunkee and George M. Cooke – 1980