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

Müller, M.; Bellut, Konstantin; Tippmann, Johannes; Becker, Thomas

doi:10.1002/cben.201700010

Cited by 37 publications

(31 citation statements)

References 80 publications

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“…1169/2011 simply states that a beverage must be labelled as an alcoholic drink if it has an alcoholic strength by volume (ABV) of over 1.2%. Moreover, in Great Britain, an alcohol-free drink has a maximum alcohol content of 0.05 % ABV; in Germany, a beverage is considered alcohol-free if the maximum alcohol limit is below 0.5 % ABV; in Spain, a non-alcoholic beer contains a maximum of 1 % ABV; in France, alcohol-free beers contain a maximum of 1.2 %; in US, non-alcoholic beers are of a maximum 0.5 % ABV; in China, non-alcoholic drinks can be of up to 0.5 % ABV [39]; in Japan, non-alcoholic beverages contain up to 1% ABV [40]. Depending on the country's traditional recipe, boza, a lactic acid fermented drink, has an alcohol content of less than 1% ABV in Turkey and up to 7% ABV in Egypt [41], probably due to microorganisms involved in the fermentation process [42].…”

Section: An Overview Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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Section: An Overview Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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show abstract

“…However, there has been limited sensorial research characterising these properties. Detailed reviews on the physical methods of creating NABs, including industrial scale thermal based processes, such as spinning cone column (SSC) and vacuum distillation, have shown acceptable final products with reduced thermal stress ( Brányik et al, 2012 , Müller et al, 2017 , Zufall and Wackerbauer, 2000 ). However, studies comparing the losses of volatiles by these methods found up to 100% of esters and up to 98% higher alcohols were lost in comparison to the original beer ( Brányik et al, 2012 , Zufall and Wackerbauer, 2000 ).…”

Section: Introductionmentioning

confidence: 99%

Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking

et al. 2021

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“…Actually, it is challenging that most of the organic compounds are ethanol soluble meaning that there is no process which can guarantee the complete ethanol removal without altering the composition of the other organics (Müller et al 2017). At this point, it is needed to start the use of other highly ethanol selective membrane materials, such as PBZ and butyl acrylate-styrene copolymer.…”

Section: Future Directions and Challenges In Beverages Dealcoholizatimentioning

confidence: 99%

Pervaporation-based membrane processes for the production of non-alcoholic beverages

Castro-Muñoz

2019

J Food Sci Technol

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Nowadays, the interest in manufacturing nonalcoholic or low alcoholic content beverages from alcoholic beverages is a current challenge for food technologists; this is due to the fact that huge consumption of alcoholic beverages may produce health problems in the costumers. In principle, the post-fermentation ethanol removal from alcoholic beverages is carried out by means of evaporation or distillation. Such current dealcoholization methodologies are efficiently removing the ethanol, however, some organoleptic compounds can also be lost during the process. This makes the dealcoholization process highly sensitive in order to preserve the quality properties of the beverages. Thereby, membrane-based technologies, which use perm-selective barriers for the separation, have been highly promoted for such purpose. Pervaporation (PV) technology is indeed one of these technologies aimed for ethanol removal. Herein, the goal of this review is to provide a compelling overview of the most relevant findings for the production of non-alcoholic beverages (such as beer and wine) by means of PV. Particular attention is paid to experimental results which provide compelling feedback about the accurate ethanol removal and minimal changes on physicochemical properties of the beverages. Moreover, some theoretical basis of such technology, as well as key criteria for a more efficient dealcoholization, are also given.

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

Cited by 37 publications

References 80 publications

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking

Pervaporation-based membrane processes for the production of non-alcoholic beverages

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