Abstract: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 process… Show more
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