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A review of methods of low alcohol and alcohol-free beer production |
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| Authors: | Tomá &scaron Brá nyik,Daniel P. SilvaMartin Baszczyňski,Radek LehnertJoã o B. Almeida e Silva |
| Affiliation: | a Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology Prague, Technická 5, 166 28 Prague, Czech Republic b Institute of Technology and Research, Tiradentes University, Campus Farolândia, Sector ITP, 49032-490 Aracaju, Sergipe, Brazil c Department of Biotechnology, Engineering School of Lorena, University of São Paulo, P.O. Box 116, 12602-810 Lorena, São Paulo, Brazil |
| Abstract: | The increasing interest of consumers in health and alcohol abuse issues motivates breweries to expand the assortment of products with low alcohol content. The goal of producing beers with low alcohol content can be achieved by two main strategies; namely by gentle removal of alcohol from regular beer and by limited ethanol formation during the beer fermentation. Within these two basic strategies, there are a number of techniques that vary in performance, efficiency and usability. This paper presents an overview and comparison of these techniques and provides an evaluation of sensorial properties of low-alcohol and an alcohol-free beer produced as well as suggests possibilities for their additional improvement. |
| Keywords: | ABV, alcohol by volume ADH, alcohol dehydrogenase AF, arrested fermentation AFB, alcohol-free beer CCP, cold contact process D, dialysis DMS, dimethyl sulfide EAA, esters of acetic acids EBC, European Brewery Convention ES, esters FA, short-chain fatty acids FF, falling film FUM, fumarase HA, higher alcohols HAA, higher aliphatic alcohols KGD, 2-ketoglutarate dehydrogenase LAB, low-alcohol beer RO, reverse osmosis SCC, spinning cone column VR, vacuum rectification |
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