Assessment of quality and production process of a non‐alcoholic stout beer using reverse osmosis

Abstract

The market for low‐alcohol and non‐alcoholic beer has been increasing owing to factors such as health concerns, calorie content, strict traffic laws and religion, among others. Beer presents some good nutritional characteristics such as B‐complex vitamins, antioxidants, minerals, fibre, protein and carbohydrates. The availability of non‐alcoholic products is still very low in Brazil and worldwide. This study produced four samples of non‐alcoholic dark beer derived from a Foreign Extra Stout beer style with 6.6% v/v alcohol using the process of reverse osmosis. The membrane filtration processes showed that the fouling rate coefficient increases with time and permeate volume while the flow decreases. The values of colour, bitterness, pH, phenolic compounds and antioxidant activity were maintained close to the parameters of the standard beer (counter test) when the reverse osmosis process was conducted with a diluted sample at a temperature of 20 °C. Copyright © 2016 The Institute of Brewing & Distilling

Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles

“…Physical processing can include thermal processes, such as rectification or thin film evaporation, whereas membrane processes can include dialysis, osmotic distillation, pervaporation, nanofiltration (NF) and reverse osmosis (RO) ( Blanco et al, 2016 , Branyik et al, 2012 , Güzel et al, 2020 ). In a comprehensive review on NAB production, Branyik et al (2012) found that all techniques produced significant losses in volatiles, however RO seemed to show the smallest change, with further encouraging results found from other researchers when dealcoholizing beer, wine and cider ( Alcantara et al, 2016 , Catarino et al, 2007 , Catarino, 2010 , Gil et al, 2013 , Lopez et al, 2002 , Pilipovik and Riverol, 2005 ).…”

Process improvement of opaque beer (chibuku ) based on multivariate cumulative sum control chart

“…Variations in heat during cooking, mashing, malting and other stages of the process resulting in the low quality of brewed beer . For example, a low‐temperature step leads to a longer complete conversion time for sugars, producing a highly attenuated beer with high alcohol content but less body and mouth‐feel.…”

“…The producers of beer are keen to brew a product that is acceptable to consumers. A major challenge for the brewing industry is to develop low‐alcohol and long‐shelf‐life beers with acceptable organoleptic characteristics, since the fermentation process is by uncontrolled inoculation and chance contamination under non‐standard hygienic conditions . It was noted that in developing countries, fermented foods/drinks are produced under uncontrolled conditions using traditional habits and age‐old techniques .…”

Membrane processing of the Brazilian spirit Cachaça

“…Indeed, non-alcoholic beer of good quality has been produced by reverse osmosis with a hydrophilic membrane. Alcantara et al (22) report that membrane processing has advantages for alcoholic beverages, as both the temperature and pressure are controlled. In addition to reverse osmosis, cross flow microfiltration and pervaporation have also been applied.…”

“…In addition to reverse osmosis, cross flow microfiltration and pervaporation have also been applied. Cross flow microfiltration involves the passage of a fluid through a porous membrane, which promotes clarification by retention of suspended solids with pressure difference as the driving force . Pervaporation, on the other hand, is the selective permeation of species through a non‐porous membrane followed by evaporation at the permeate side.…”