Progress and modelling of cold contact fermentation for alcohol-free beer production: A review

Abstract

Cold Contact Fermentation (CCF), or Cold Contact Process (CCP), is one of the many methods of producing beer with little to no alcohol content through a combination of low fermentation temperatures and extended fermentation contact times. Though this method was first discovered in 1983, its importance in academic and industrial circles has risen only recently, parallel to the rising demand for alcohol-free beer (AFB) recorded worldwide. For the discussion of this topic, the origins of AFB and the current market perspective of the sales and consumption of low or alcohol-free beer (L/AFB) serves as an introduction, followed by an exploration of the various methods of producing L/AFB. After these two introductory sections, an in-depth discussion of the biochemical pathways present in fermentation is presented as well as the mathematical basis upon which fermentation modeling stands in the form of differential and algebraic equation (DAE) modelling. Finally, a sequential review of the organoleptic properties of beer and the previously published fermentation system models in literature segues to the critical evaluation of this study. CCF, either with the use of free mass or immobilized yeast, is considered one of the best available production methods for producing AFB given the relatively minor additional capital investment and the ability to meet the various ethanol concentration specifications. However, several issues are discussed, most notably the difficulty reported in attenuating the contributions of negative flavor compounds that are generally reduced to higher degrees during standard fermentation practices.

Functionality of Special Beer Processes and Potential Health Benefits

“…Dealcoholization methods can be organized into either "biological" or "physical" categories, whereby biological subcategories employ preprocessing methods and physical subcategories employ postprocessing methods [40]. As some would claim, perhaps one of the most promising methods to obtain NABs is the cold contact process, one of the methods used in the inhibition of alcohol formation [16]; however, further research is required.…”

“…Nowadays, special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), as well as craft beers (CBs) contain different amounts of alcohol by volume (ABV) according to each country's regulations. Special beers are popular among consumers' due to prevalent concerns related to health, safety, and legal restrictions or due to the prohibition of alcohol consumption in some countries [16,17]. The EU regulations state that beverages containing more than 1.2% ABV are free from having a nutrition declaration and a mandatory list of ingredients.…”

Production of non‐alcoholic beer via cold contact fermentation with Torulaspora delbrueckii

“…However, this does not meet the criteria for alcohol-free beers (AFB), where in the UK the ethanol content must be below 0.05% ABV (6). A popular way to restrict ethanol formation is fermentation at near zero temperatures (3,7) and then focusing on the removal of unpleasant wort-derived flavours that can compromise beer quality (8,9).…”

Cold Mash in Brewing Process: Optimization of Innovative Method for Low-Alcohol Beer Production

“…4−7 Trade in low-alcohol beer has been shown in continuous expansion, characterized as a sector with great sales potential, now that consumers are increasingly looking for a conscious consumption. 8,9 This decrease in alcohol ingestion is caused by the growing awareness of people, who search for healthier life choices. 4,10,11 About the production of LABs, there are two main processes, where the first one is a physical method for removing alcohol molecules formed by fermentation, and the second one is a biological method, when the fermentation process is interrupted to limit the alcohol content.…”

“…Trade in low-alcohol beer has been shown in continuous expansion, characterized as a sector with great sales potential, now that consumers are increasingly looking for a conscious consumption. , This decrease in alcohol ingestion is caused by the growing awareness of people, who search for healthier life choices. ,, …”