Die Bierbrauerei

Narziß, L.; Back, Werner

doi:10.1002/9783527826063

Cited by 40 publications

(13 citation statements)

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“…Narziss et al showed the influence of different degrees of dealcoholization, the blend re‐dilution with aroma concentrates, krausen, and ab alcohol‐free beer obtained by stopped fermentation as well as the influence of the vapor temperature on the aging components of bottom‐ and top‐fermented alcohol‐free beers. An addition of the aroma concentrate leads to higher concentrations of beer‐relevant aromas (isoamyl alcohols and acetic acid esters, see Tab.…”

Section: Physical Methods For the Separation Of Ethanol From Fermentementioning

confidence: 97%

“…The units listed in the first column are valid unless otherwise specified or only percent values are given. a, b, and c refer to : a = bottom fermented, b = top fermented, and c = top fermented + Krausen (6 %).…”

Section: Physical Methods For the Separation Of Ethanol From Fermentementioning

confidence: 99%

“…Increasing vapor temperatures (42–48 °C) lead to a slight increase in the heat indicator 2‐furfural in alcohol‐free beers. The concentrations of the aging components are markedly higher in comparison to the alcohol‐containing original beer, i.e., corresponding carbonyls can also be removed by the rectification . The same applies for diacetyl and DMS .…”

Section: Physical Methods For the Separation Of Ethanol From Fermentementioning

confidence: 99%

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Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes

et al. 2017

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Membrane‐based and thermal methods to produce non‐alcoholic beverages have been used for many years to remove ethanol from beer and other alcoholic, fermented matrices. The aim of all applied methods is to eliminate the ethanol as selectively as possible. Besides legal regulations and nutritional health benefits, different physical production methods as well as the effects on the aroma composition after different production steps and possibilities for procedural descriptions are elucidated.

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Section: Physical Methods For the Separation Of Ethanol From Fermentementioning

confidence: 97%

Section: Physical Methods For the Separation Of Ethanol From Fermentementioning

confidence: 99%

Section: Physical Methods For the Separation Of Ethanol From Fermentementioning

confidence: 99%

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Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes

et al. 2017

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“…Narziss et al [95] zeigten den Einfluß von unterschiedlichen Entalkoholisierungsgraden, der Rückverdünnung mit Aromakonzentrat, Kräusen und gestopptem Gärer sowie den Einfluss der Brüdentemperatur auf die Alterungskomponenten unter-und obergäriger alkoholfreier Biere. Eine Zugabe des Aromakonzentrates führt zu höheren Konzentrationen bierrelevanter Aromastoffe (Isoamylakohole und Essigsäureester, s. Tab.…”

Section: Rektifikationunclassified

“…Während gestoppte Gärer oft als ,,mastig'' und ,,überladen'' beschrieben werden, wird die Vollmundigkeit der Biere, die mittels physikalischer Methoden gewonnen werden, meist als ,,leer'' und ,,zu wenig vollmundig'' beschrieben [4]. Narziss und Back [95] stellten die Möglichkeit der Kräusengabe (6 %) und des anteiligen Rückverschnitts mit einem gestoppten Gärer (12 %) vor. Der CO 2 [109,125].…”

Section: Aromakomponenten Und Sensorischeunclassified

Physikalische Verfahren zur Entalkoholisierung verschiedener Getränkematrizes und deren Einfluss auf qualitätsrelevante Merkmale

Müller

Bellut

Tippmann

et al. 2016

Chemie Ingenieur Technik

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Membranbasierte und thermische Verfahren werden seit vielen Jahren zur Herstellung alkoholfreier Getränke genutzt, um Ethanol aus Bier oder anderen alkoholhaltigen, fermentierten Matrizes zu entfernen. Ziel ist, Ethanol möglichst selektiv und unter Berücksichtigung der Verluste wertgebender Aromastoffe zu entziehen. Neben gesetzlichen Grundlagen und gesundheitsrelevanten Aspekten werden verschiedene Technologien sowie deren Auswirkungen auf die Aromastoffzusammensetzung von Zwischen-und Endprodukten erläutert. Auch auf die Möglichkeiten zur verfahrenstechnischen Beurteilung thermischer Verfahren wird eingegangen.Membrane-based and thermal methods are used for many years, to produce alcohol-free beverages by removing ethanol from beer and other alcoholic, fermented matrices. The aim of all applied methods is to eliminate the ethanol as selective as possible. Besides legal regulations and nutritional health benefits, different physical production methods plus the effects on the composition of aroma components after different production steps and possibilities for procedural descriptions, are elucidated.

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Sprouting of oats: A new approach to quantify compositional changes

et al. 2019

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Background and objectives:The aim of this research was to gain a deeper insight into the effect caused by the addition of sprouted oat to food products. The effect of temperature and duration of the sprouting process was systematically studied by sprouting oat grains between 10 and 30°C for up to 3 days. Findings: Overall, it was found that temperatures between 20 and 25°C yield the most dramatic changes in the properties of sprouted oats. Based on the data, a simple system to characterize the sprouting progress by a visual inspection of the lengths of the coleoptile and radicles was developed. This degree of sprouting (DoS) was correlated with further grain properties. Conclusions: It was found that an exponential relationship between the DoS and grain properties existed. Furthermore, the observed increase in the reducing sugar content (up to 14.6 g/100 g) with increasing DoS was closely related to the increase in α-amylase activity (up to 25 U/g). Significance and novelty: The good predictive power found indicates that the application of the concept degree of sprouting could develop into a reliable characterization method for sprouted grains usable for product development and specification. K E Y W O R D S degree of sprouting, oat, sprouting, sprouting effects | 995 KRAPF et Al. How to cite this article: Krapf J, Kandzia F, Brühan J, Walther G, Flöter E. Sprouting of oats: A new approach to quantify compositional changes. Cereal

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Die Bierbrauerei

Cited by 40 publications

References 0 publications

Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes

Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes

Physikalische Verfahren zur Entalkoholisierung verschiedener Getränkematrizes und deren Einfluss auf qualitätsrelevante Merkmale

Sprouting of oats: A new approach to quantify compositional changes

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