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

Andrés-Iglesias, Cristina; García-Serna, Juan; Montero, Olimpio; Blanco, Carlos A.

doi:10.1016/j.foodres.2015.07.017

Cited by 24 publications

(16 citation statements)

References 34 publications

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“…At a laboratory for distillation processes, Andrés‐Iglesias et al. developed a dynamic Aspen HYSYS simulation for the prediction of the composition of alcohol‐free beers, which, however, does not permit transition to industrial scales. Corresponding simulations to predict the composition of alcohol‐free beers depending on the original alcoholic beers are increasingly of interest.…”

Section: Physical Methods For the Separation Of Ethanol From Fermentementioning

confidence: 99%

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: 99%

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

et al. 2017

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“…The aroma, on the other hand, is linked to any volatile compound arising out of the beverage that can be perceived on the nose or retro-nasally, on the back of the mouth [43]. The main components associated with flavor are alcohols, phenols, esters, carbonyl compounds, and organic and fatty acids [52,53]. The marketing issues or labeling problems have been reviewed by Bellut and Arendt [29] and it was concluded that product labeling is a powerful tool for creating specific sensory expectations that can influence the consumer's choice.…”

Section: Non-alcoholic Beers: Alcohol-free and Low-alcohol Beersmentioning

confidence: 99%

Non-Alcoholic and Craft Beer Production and Challenges

et al. 2020

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Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market.

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“…In the batch process, the ethanol content was approximately twice that obtained by the continuous process. However, the concentration of esters in the study (26) was markedly lower. These factors changed the beer profile and quality, which demonstrated the benefit of adding standard beer or a fraction of the distillate from the top of the column to the bottom stream.…”

Section: Resultsmentioning

confidence: 58%

“…The beer produced via the batch vacuum distillation was compared to the final product of the simulated Processes B and C (Table ). In the batch process, the ethanol content was approximately twice that obtained by the continuous process.…”

Section: Resultsmentioning

confidence: 99%

Simulation of vacuum distillation to produce alcohol-free beer

et al. 2019

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Several processes have been developed for producing alcohol‐free beer while maintaining desirable sensory characteristics. One of the most popular thermal processes used is distillation, where not only ethanol but volatile aromatic components are partly or completely removed from the beer. Based on data from the literature and using the Aspen Plus simulator, this study evaluates and compares the aroma profiles of alcohol‐free beers obtained by continuous vacuum distillation with different pressures and processes. Three processes were simulated at pressures of 60, 102, and 200 mbar. The first (Process A) was a standard continuous vacuum distillation, where the bottom product was an alcohol‐free beer. In the second (Process B), the bottom product was blended with a standard beer that had not undergone any thermal process. In the third (Process C), part of the top stream was mixed with the bottom product. This study considered eight major compounds in beer: ethanol, propanol, isobutanol, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol, ethyl acetate, diacetyl and isoamyl acetate. The three simulated pressure ranges showed similar results, indicating that reducing the pressure below 200 mbar did not improve separation. Further, vacuum distillation did not remove diacetyl from the beer. Processes B and C resulted in beer that was richer in flavour compounds. Furthermore, when these processes were compared to Process A, the concentration of esters was markedly higher. © 2019 The Institute of Brewing & Distilling

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

Cited by 24 publications

References 34 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

Non-Alcoholic and Craft Beer Production and Challenges

Simulation of vacuum distillation to produce alcohol-free beer

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