In the last years, there has been an increasing interest in the development of techniques for the production of low alcohol or alcohol free beers, due to a significant increase in consumption of this popular beverage. This is mainly due to health and safety reasons, strict social and religious regulations. Moreover, the interest has been focused towards technological and economic tools able to produce low alcohol and alcohol free beers with satisfactory organoleptic characteristics that can be compared with conventional beers. This study investigated osmotic distillation technique for the dealcoholization of a lager beer up to an alcohol content lower than 1.2 %vol which is the residual alcohol content for low alcohol beverages in European countries (Brányik et al., 2012). The dealcoholization process was performed in subsequent cycles using water as stripping agent and different values of volume ratio between beer and water. Beers with different alcohol content (0.47 and 0.89 %vol) were produced and their chemical and physical properties (i.e. colour, pH, volatile compounds) and healthy traits (i.e. polyphenols, antioxidant activity) were evaluated. Results highlighted no significant differences among regular and dealcoholized beers in terms of colour, pH, polyphenols content and antioxidant activity, although dealcoholized beers had a depletion of volatile compounds with respect to the original one.

Investigation of Osmotic Distillation Technique for Beer Dealcoholization

LIGUORI, LOREDANA;DI MATTEO, Marisa
2013

Abstract

In the last years, there has been an increasing interest in the development of techniques for the production of low alcohol or alcohol free beers, due to a significant increase in consumption of this popular beverage. This is mainly due to health and safety reasons, strict social and religious regulations. Moreover, the interest has been focused towards technological and economic tools able to produce low alcohol and alcohol free beers with satisfactory organoleptic characteristics that can be compared with conventional beers. This study investigated osmotic distillation technique for the dealcoholization of a lager beer up to an alcohol content lower than 1.2 %vol which is the residual alcohol content for low alcohol beverages in European countries (Brányik et al., 2012). The dealcoholization process was performed in subsequent cycles using water as stripping agent and different values of volume ratio between beer and water. Beers with different alcohol content (0.47 and 0.89 %vol) were produced and their chemical and physical properties (i.e. colour, pH, volatile compounds) and healthy traits (i.e. polyphenols, antioxidant activity) were evaluated. Results highlighted no significant differences among regular and dealcoholized beers in terms of colour, pH, polyphenols content and antioxidant activity, although dealcoholized beers had a depletion of volatile compounds with respect to the original one.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11386/4403453
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