Alcohol-free beers

Alcohol distillation Alcohol fractionation Alcohol free beer... 

Piotrowski, A. and Kamil, G., Use of beer wort granulate, on the example of alcohol-free beer mixed drinks, Brauwelt, 142 (2002) 651-653. 

The use of immobilized cell technology in beer production has recently been reviewed (Mensour et al, 1997). Industrial processes for maturation of beer and production of alcohol free beer are now in operation. 

Thakore J, Dinan TG, Kelleher M. Alcohol-free beer and the irreversible monoamine oxidase inhibitors. Int Clin Psychopharmacol 1992 7 59-60. 

In an alcohol-free beer, the concentrations of the beer odorants were 5 to 10-fold lower than in the pale lager beer [18] suggesting that the former beer is a very appropriate matrix for the determination of odor thresholds. A determination of the odor thresholds in the alcohol-free beer revealed (Table 15) that, compared to water, the odor threshold of all odorants increased, but to a different extent. For instance, the threshold of (E)-B-damascenone increased by a factor of 2500, while that of HDF was enhanced only by a factor of eight. Odor activity values calculated on the basis of the odor thresholds in the alcohol-free beer (Table 15) now confirmed the significant contribution of HDF to the dark beer flavor. 

Comparison of odor thresholds of important beer odorants in water and alcohol-free beer [P Schieberle, unpublished results) ... 

Low alcohol or alcohol-free beers of 0.5-1.3% alcohol may be produced by interruption of the fermentation, by boiling of the beer to distill part of the alcohol, by vacuum distillation, or by alcohol removal by reverse osmosis. The first two methods are the most common [16]. However, these methods result in the loss of desirable aroma substances along with the alcohol. This is remedied with used yeast, which is a reservoir of aroma substances. This is added at 2-10 mg/L to the dealcoholized beer just before filtration to restore the beer aroma. 

Murray JA, Walker JE, Doyle JS. Tyramine in alcohol-free beer. La ce (1988) i, 1167-8. 

Beer, on the other hand, is produced by more complex biochemical and technological processes, which all affect its flavor. Yeast amino acid metabolism, a key to the development of beer flavor as described earlier, is affected by process temperature and use of cell immobilization techniqnes. Therefore, technologies based on these features as well as other process conditions and strain selection have been developed to control beer flavor. The combination of immobilized yeast and low-temperature primary fermentation was found to produce beers with low diacetyl amounts, therefore indicating potential of low-cost industrial application since maturation is a high-energy-consuming process. Finally, Perpete and Collin showed that during alcohol-free beer production, the enzymatic reduction of worty flavor (caused by Strecker aldehydes) by brewer s yeast was improved by cold contact fermentation. 

BranyikT., Silva D.P., Baszczynski M., LehnertR. and Almeida e Silva J.B. A review of methods of low alcohol and alcohol-free beer production. Journal of Food Engineering 108 (4) (2012) 493-506. 

Sohrabvandi S., Mousavi S.M., Razavi S.H., Mortazavian A.M. and Rezaei K. Alcohol-free beer Methods of production, sensorial defects, and healthful effects. Food Reviews International 26 (4) (2010) 335-352. 

Van lersel M.F.M., Van Dieren B., Rombouts F.M. and Abee T. Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiae. Enzyme and Microbial Technology 24 (7) (1999) 407-411. 

Lehnert R., Novak R, Madeira F., Kurec M., Teixeira J.A. and Tomas B. Optimisation of lab-scale continuous alcohol-free beer production. Czech Journal of Food Sciences 27 (4) (2009) 267-275. 

PEG-4 distearate PEG-12 distearate viscosity builder, alcohol-free beers Glucose, liquid viscosity builder, bath care Cetyl Cl 2-15 pareth-9-carboxylate viscosity builder, bubble bath prods. 

The system developed by Cultor (Finland) is industrially available and has been operational at industrial scale (1 million hi per year) since 1993. This accelerated maturation system is based on heat treatment of green beer (10 min at 90 °C for complete conversion of a-acetolactate to diacetyl) followed by reduction of diacetyl to acetoin during maturation with a continuous immobilized yeast system operating at a retention time of 2h (Pajunen, 1996). This packed-bed immobilized yeast bioreactor system has found industrial application also in continuous alcohol-free beer production (Mensour et al., 1997). 

Montanari, L., Marconi, O., Mayer, H., Fantozzi, P. (2009). Production of alcohol-free beer. In V. R. Preedy (Ed.), Beer in health and disease prevention. Burlington, MA Elsevier Inc. 

However, several incidents of the occurrence of enteric pathogens in low alcohol and alcohol-free beers and traditional beer-like products have been reported (Menz et al., 2010, 2009 Pattison, Geomaras, von Holy, 1998 Shayo, Kamala, Gidamis,... 

Kilgour, W., Smith, P. (1985). The determination of pasteurisation regimes for alcoholic and alcohol-free beer. In Proceedings of the European Brewing Convention Congress (pp. 435-442). 

The trend toward beer-mix beverages, low-alcohol and alcohol-free beers is a worldwide driver of product innovations in the brewery sector. The low contents of natural preservatives such as ethanol or hop acids and the increased amounts of (fermentable) sugars have led to a higher microbial susceptibility of these products. If tunnel pasteurization is avoided or is not possible (with plastic packaging), the filling process should occur under highly controlled hygiene conditions. 

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