Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

Abstract

Beer is a universally popular beverage, consumed worldwide. Recently, the beer market is witnessing a significant increase in the consumption of low-and non-alcoholic beer. This is mainly due to health reasons, safety reasons in the workplace or on the roads, and strict social regulations. Also, there are countries where alcohol consumption is completely forbidden by law. Consumers in such conditions are willing to consume products as close as possible to the conventional types, from a sensory point of view (especially flavor characteristics). However, non-alcoholic beer suffers from artificial and dull flavor as well as improper body and foaming properties. Therefore, production of alcohol-free beer with satisfactory organoleptic characteristics that can be compared with conventional beers has recently given rise to increased technological and economic interest. In this article, methods of production of alcohol-free beer (and to some extent, low-alcohol beer), its sensory characteristics as well as its health-related aspects are reviewed.

Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation

“…Low-alcohol beers are a good source of nutrients such as vitamins, minerals, soluble fiber, and antioxidants (Brányik et al 2012;Liguori et al 2015) and, therefore, recommended for specific groups of people (pregnant women, sports professionals, people with cardiovascular and hepatic pathologies, and people on medication) Sohrabvandi et al 2010). Also, restrictive drink/driving rules and religious concerns have contributed to increase the market of this beverage (Catarino and Mendes 2011;Sohrabvandi et al 2010).…”

“…Beer popularity arises from its pleasant organoleptic and favorable nutritional characteristics for moderate consumption Sohrabvandi et al 2010).…”

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

“…The aroma profile is clearly damaged and other, less pleasant flavors, like bready, worty or caramel notes can appear Catarino et al, 2009;Lehnert et al, 2009;Sohrabvandi et al, 2010). To compensate these disadvantages many breweries use a modified brewing technology for the production of a more aromatic original beer.…”

“…If the pressure is reduced, alcohol can be drawn off at much lower temperature (Brányik et al, 2012). Thermal processes to produce alcohol free beers are performed at temperatures between 30 and 60°C at pressures of 60 to 200 mbar (Sohrabvandi, Mousavi, Razavi, Mortazavian, & Rezaei, 2010;Zürcher et al, 2005). The deterioration of beer quality by thermal dealcoholization depends mainly on the evaporation temperature and the period of exposure (Brányik et al, 2012).…”

Automated Bioanalyzer Based on Amperometric Enzymatic Biosensors for the Determination of Ethanol in Low-Alcohol Beers

“…Ethanol concentration in beer varies from a concentration below 1.0% (v/v) in low alcohol beers to a maximum value of about 12.5% (v/v) in those beers that are considered beers with high alcohol content [2]. Among low-alcohol beers, those with an ethanol concentration below 0.05% (v/v) are legally considered non-alcoholic beers [3]. In recent years, the market for non-alcoholic beer has experienced an expansion because of the great amount of consumers who want to continue ingesting beer but avoid medical and/or legal problems and even religious ones related to alcohol consumption [4].…”