Researcher
Gert De Rouck
- Disciplines:Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 18 Jun 2008 - Department of Microbial and Molecular Systems (M²S) (Department)
Member
From19 Jun 2008 → 30 Sep 2010
Projects
1 - 10 of 10
- Kinases Involved In Establishing A Flocculation Phenotype In Bottom Fermenting Brewing YeastFrom1 Jan 2023 → TodayFunding: FWO research project (including WEAVE projects)
- Ontwikkeling van een “high-throughput” screeningmethode om de enzymproductie te optimaliseren voor een ideale mout met het oog op het verbeteren van de procesefficiëntie en de smaakstabiliteit van bierFrom4 Oct 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Development of a high-throughput screening platform to optimize enzyme production for ideal malting in view of improving process efficiency and beer flavour qualityFrom1 Jan 2021 → 31 Dec 2022Funding: Fund Recuperation Fiscal Exemption
- Use of alternative grains for the production of high-quality innovative beersFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Production of specialty beers with a wood character through the addition of wood alternativesFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Production of innovative specialty beers through maturation on woodFrom22 Sep 2017 → 17 Oct 2022Funding: FWO Strategic Basic Research Grant
- Determination of critical factors in malt production related to the flavour stability of final beerFrom7 Apr 2017 → 15 Oct 2021Funding: BOF - doctoral mandates
- Beer flavour instability: Unravelling formation and/or release of staling aldehydesFrom31 Mar 2016 → 19 Nov 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
- Unravelling formation and/or release of beer staling aldehydes.From1 Oct 2015 → 30 Sep 2019Funding: IOF - Industrial Research Fund
- System Changes in Wort Production for the Improvement of the Flavour Stability of Lager BeerFrom1 Oct 2008 → 5 Jul 2013Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
11 - 20 of 54
- Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review(2021)
Authors: Celina Angela Dugulin, Gert De Rouck
- Sanitation of wooden barrels for ageing beer - a review(2021)
Authors: Tin Kocijan, Sofie Bossaert, Gert De Rouck, Bart Lievens, Sam Crauwels
Pages: 51 - 62 - Brewing with green malt for an energy and water efficient process: challenges and opportunities(2021)
Authors: Celina Angela Dugulin, Luc De Cooman, Gert De Rouck
- Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers(2021)
Authors: Sofie Bossaert, Filip Van Opstaele, Christel Verreth, Maarten Van Geel, Kevin Verstrepen, Sam Crauwels, Gert De Rouck, Bart Lievens
- Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer(2021)
Authors: Paula Bustillo Trueba, Barbara Jaskula-Goiris, Joseph De Brabanter, Gert De Rouck, Guido Aerts, Luc De Cooman
- Comprehensive analytical and sensory profiling of non-alcoholic beers and their pale lager beer counterparts(2021)
Authors: Jeroen Bauwens, Filip Van Opstaele, Lore Eggermont, Florian Weiland, Barbara Jaskula-Goiris, Gert De Rouck, Joseph De Brabanter, Luc De Cooman
Pages: 385 - 405 - On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review(2021)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 107 - 126 - Beer flavour instability: Unravelling formation and/or release of staling aldehydes(2020)
Authors: Paula Bustillo Trueba, Luc De Cooman, Joseph De Brabanter, Jessika De Clippeleer, Gert De Rouck, Guido Aerts
- Microbial Dynamics in Traditional and Modern Sour Beer Production(2020)
Authors: Gert De Rouck
- An exploratory study on the impact of the yeast strain on hop flavour expressions in heavily hopped beers: New England IPA(2020)
Authors: Filip Van Opstaele, Gert De Rouck
Pages: 26 - 40