A review of methods of low alcohol and alcohol-free beer production

Autor:	Daniel Pereira da Silva, João B. Almeida e Silva, Radek Lehnert, Martin Baszczyňski, Tomáš Brányik
Rok vydání:	2012
Předmět:	Engineering business.industry food and beverages Alcohol abuse Regular beer Alcohol Ethanol formation medicine.disease chemistry.chemical_compound chemistry medicine Alcohol-free beer Brewing Alcohol content Production (economics) Food science Marketing business Food Science
Zdroj:	Journal of Food Engineering. 108:493-506
ISSN:	0260-8774
DOI:	10.1016/j.jfoodeng.2011.09.020
Popis:	The increasing interest of consumers in health and alcohol abuse issues motivates breweries to expand the assortment of products with low alcohol content. The goal of producing beers with low alcohol content can be achieved by two main strategies; namely by gentle removal of alcohol from regular beer and by limited ethanol formation during the beer fermentation. Within these two basic strategies, there are a number of techniques that vary in performance, efficiency and usability. This paper presents an overview and comparison of these techniques and provides an evaluation of sensorial properties of low-alcohol and an alcohol-free beer produced as well as suggests possibilities for their additional improvement.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a71e73fcdee1f5cd9919ce0b7c9a9d56 https://doi.org/10.1016/j.jfoodeng.2011.09.020 Zobrazit plný text záznamu Full Text from ScienceDirect