Production of Alcohol-Free Beer

Montanari, Luigi; Marconi, Ombretta; Mayer, Heidi; Fantozzi, Paolo

doi:10.1016/b978-0-12-373891-2.00006-7

Cited by 50 publications

(108 citation statements)

References 11 publications

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“…However, in the most part of the would the maximum allowed alcohol concentration is 0.5% (v/v) (7)(8)(9). However, in the most part of the would the maximum allowed alcohol concentration is 0.5% (v/v) (7)(8)(9).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2016

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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

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Section: Introductionmentioning

confidence: 99%

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

et al. 2016

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“…As mentioned above, S . ludwigii is used to produce low‐alcohol or alcohol‐free beer due to its inability to ferment maltose (Montanari et al ., ; Brányik et al ., ). Brettanomyces bruxellensis is well known for its role in Lambic beer fermentation because of volatile phenolic compound formation.…”

Section: Low‐alcohol and Alcohol‐free Beersmentioning

confidence: 97%

An overview of selected specialty beers: developments, challenges and prospects

Yeo

Liu

2014

Int J of Food Sci Tech

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The brewing industry has devoted much research effort into the development of new technologies and innovations for the expansion of the assortment of specialty beers in response to increased consumer demand. Specialty beers are more or less the catch-all for beer styles, which do not fit into conventional beer categories and five types of specialty beers are of particular interest -low-calorie beer, low-alcohol or nonalcohol beer, novel-flavoured beer, gluten-free beer and functional beer. The selected beer types are technologically challenging to produce relative to the traditional approach of ingredient addition, yet offer special appeal to consumers from the perspective of health and flavour. Biological processes that make use of the equipment of a traditional brewery plant should be better exploited in comparison with nonbiological technologies such as thermal and membrane processes. Probiotic beer could be the specialty beer of the future in light of the increasing popularity of probiotics. These beers are reviewed in terms of developments, challenges and prospects.

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“…Looking at the seven volatile compounds quantified in this study (Table 2), for the ethyl acetate, the evaporation was almost completed at the first 7.53% vapor fraction (Vf), correspondent with the average of % Vf at 15 min of the process (Table 1), in both samples and pressures (from initial values of 17.82 and 26.54 mg/L to 1.07 and 3.65 at 102 mbar; and to 4.09 and 5.18 mg/L at 200 mbar, for the samples S and G respectively), although for the 200 mbar pressure the evaporation seems more gradually. Table 3 Losses of total esters and alcohols in percentage (%) by different alcohol free beer production processes: lab-scale vacuum distillation (this work, present as the average of both samples losses), osmotic distillation (Liguori et al, 2015), vacuum rectification (Montanari et al, 2009), falling film evaporation, dialysis (Liguori et al, 2015) and reverse osmosis (Stein, 1993 Sucrose 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 Ethanol 0.0000 0.0000 2.0000 −12.6000 −1.8000 9.5000 2.5000 2.5000 0.0000 −0.0503 0.0000 Ethyl acetate 0.0000 0.3000 0.0000 2.0000 0.0000 0.0000 0.0000 0.0000 0.0000 −1.8000 0.0000 1-Propanol 0.0000 12.6000 −0.8296 0.0000 0.9130 0.0000 3.0350 3.0350 0.0000 1.1919 0.0000 Isobutanol 0.0000 1.8000 0.0000 −0.7573 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 Isopentyl acetate 0.0000 −9.5000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 2.0000 0.0000 2-Methylbutanol 0.0000 −0.3000 0.0000 −2.0368 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 3-Methylbutanol 0.0000 −0.7256 0.0000 −2.0368 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 2-Phenylethanol 0.0000 0 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 Water 0.0000 −2.5035 −1.8000 −7.0000 0.0000 −2.0000 0.0000 0.0000 0.0000 0.0000 0.0000 Nitrogen 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 1-Propanol was almost completely gone within the first of 10.52% Vf in both experiments and beers apart from the S sample at 200 mbar, in which its lost extended to a 14.43% Vf.…”

Section: Differences Of the Volatile Compound Profile During The Labomentioning

confidence: 99%

“…The strategies can be divided into two main groups: biological and physical methods (Brányik et al, 2012;Montanari, Marconi, Mayer, & Fantozzi, 2009;Olmo et al, 2014). While physical methods withdraw the ethanol from a fermented beer, biological methods aim at controlling the alcohol production during the fermentation process (Zürcher, Jakob, & Back, 2005).…”

Section: Introductionmentioning

confidence: 99%

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

Andrés-Iglesias

García-Serna

Montero³

et al. 2015

Food Research International

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The coupled operation of vacuum distillation process to produce alcohol free beer at laboratory scale and Aspen HYSYS simulation software was studied to define the chemical changes during the dealcoholization process in the aroma profiles of 2 different lager beers. At the lab-scale process, 2 different parameters were chosen to dealcoholize beer samples, 102 mbar at 50°C and 200 mbar at 67°C. Samples taken at different steps of the process were analyzed by HS-SPME-GC-MS focusing on the concentration of 7 flavor compounds, 5 alcohols and 2 esters. For simulation process, the EoS parameters of the Wilson-2 property package were adjusted to the experimental data and one more pressure was tested (60 mbar). Simulation methods represent a viable alternative to predict results of the volatile compound composition of a final dealcoholized beer.

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Production of Alcohol-Free Beer

Cited by 50 publications

References 11 publications

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

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

An overview of selected specialty beers: developments, challenges and prospects

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

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