Setting up of a Method of Pervaporation for Improvingalcohol-Free Beer
| Autor: | Olmo, A. del, Blanco Fuentes, Carlos Antonio, Palacio Martínez, Laura, Prádanos del Pico, Pedro Lourdes, Hernández Giménez, Antonio, Olmo de la Fuente, Alvaro |
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| Jazyk: | angličtina |
| Předmět: | |
| Zdroj: | UVaDOC. Repositorio Documental de la Universidad de Valladolid instname |
| ISSN: | 1877-7058 |
| DOI: | 10.1016/j.proeng.2012.08.654 |
| Popis: | Producción Científica In recent years in Spain has witnessed a rise in the demand and consumption of alcohol-free due to driving restrictions, health reasons, etc. In 2010, 13% of the beer consumed in Spain (6,3 L per person) belonged to this variety (Cerveceros de España, 2011) and thus the country became a major produced and consumer of alcohol-free whitin the EU. However, the quality of alcohol-free beer cannot be highly rated since many flavours are lost during the manufacturing process. As a contribution to this sector, in this work we develop a method for recovering flavours from regular beer by pervaporation in order to incorpórate them later to the non-alcoholic beer. [Texto extraído del artículo de Carlos Antonio Blanco Fuentes]. |
| Databáze: | OpenAIRE |
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