<abstract xmlns="http://www.w3.org/1999/xhtml"><p> Through years beer became one of the best known alcoholic beverages in the world. For some reason e.g. healthy lifestyle, medical reasons, driver’s duties, etc. there is a need for soft drink with similar organoleptic properties as standard beer. There are two major approaches to obtain such product. First is to interfere with biological aspects of beer production technology like changes in mashing regime or to perform fermentation in conditions that promote lower alcohol production or using special (often genetic modified) microorganism. Second approach is to remove alcohol from standard beer. It is mainly possible due to evaporation techniques and membrane ones. All these approaches are presented in the paper.</p></abstract>

Through years beer became one of the best known alcoholic beverages in the world. For some reason e.g. healthy lifestyle, medical reasons, driver’s duties, etc. there is a need for soft drink with similar organoleptic properties as standard beer. There are two major approaches to obtain such product. First is to interfere with biological aspects of beer production technology like changes in mashing regime or to perform fermentation in conditions that promote lower alcohol production or using special (often genetic modified) microorganism. Second approach is to remove alcohol from standard beer. It is mainly possible due to evaporation techniques and membrane ones. All these approaches are presented in the paper.

Non-alcoholic beer production – an overview

Polish Journal of Chemical Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Non-alcoholic beer production \u2013 an overview"}

Through years beer became one of the best known alcoholic beverages in the world. For some reason e.g. healthy lifestyle, medical reasons, driver’s duties,...

Non-alcoholic beer production – an overview

Publié en ligne: 11 janv. 2019

Pages: 32 - 38

DOI: https://doi.org/10.2478/pjct-2018-0051

Mots clés
non-alcoholic beer, fermentation, membrane separation, dealcoholisation, evaporation

© 2019 Mateusz Jackowski, Anna Trusek, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Non-alcoholic beer production – an overview

Publié en ligne: 11 janv. 2019

Pages: 32 - 38

DOI: https://doi.org/10.2478/pjct-2018-0051

Mots clésnon-alcoholic beer, fermentation, membrane separation, dealcoholisation, evaporation

© 2019 Mateusz Jackowski, Anna Trusek, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Mots clés
non-alcoholic beer, fermentation, membrane separation, dealcoholisation, evaporation