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    Alcoholic Beverages (brewing, distilling, wine, etc.)

    Abstract

    The Alcoholic Beverage project is very wide and diverse with multiple sub-projects. Most of the sub-projects are brewing related, but spread to the distilling and wine industry too.

    Description

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    Lead Organisation

    Harper Adams University

    Project staff

    Photograph of Professor Frank Vriesekoop
    Professor Frank Vriesekoop
    Project Lead

    Publications

    Beer Safety and Spoilage

    Britton, S. J., Vriesekoop, F., & Hill, A. E. 2025.. Maintaining microbiological quality control in NOLO beverages and hard seltzers. In Brewing Microbiology (pp. 213-232). Woodhead Publishing.

    Vriesekoop, F., Krahl, M., Hucker, B. and Menz, G., 2012. 125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly. Journal of the Institute of Brewing, 118(4), pp.335-345.

    Vriesekoop, F., 2017. Product Integrity. In Handbook of Brewing (pp. 653-678). CRC Press.

    Vriesekoop, F., 2021. Beer and allergens. Beverages, 7(4), art.79.

    Ciont, C., Epuran, A., Kerezsi, A.D., Coldea, T.E., Mudura, E., Pasqualone, A., Zhao, H., Suharoschi, R., Vriesekoop, F. and Pop, O.L., 2022. Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production. Foods, 11(17), p.2693.

    Wine and Distilling Related

    Liddicoat, C., Hucker, B., Liang, H. and Vriesekoop, F., 2015. Thiamin analysis in red wine by fluorescence reverse phase-HPLC. Food Chemistry, 177, pp.325-329.

    Fernández, R.F., Vriesekoop, F. and Urbano, B., 2017. Social media as a means to access millennial wine consumers. International Journal of Wine Business Research, 29(3), pp.269-284.

    Vriesekoop, F. and Ostrowski, D., 2017. Distillation Processes and Distillates. In Post-Fermentation and-Distillation Technology (pp. 41-80). CRC Press.

    Coldea, T.E., Socaciu, C., Mudura, E., Socaci, S.A., Ranga, F., Pop, C.R., Vriesekoop, F. and Pasqualone, A., 2020. Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips. Food chemistry, 320, p.126643.