Beer dealcoholization by reverse osmosis

Catarino, Margarida; Mendes, Adélio; Madeira, Luís M.; Ferreira, António

doi:10.1016/j.desal.2006.03.346

Cited by 36 publications

(20 citation statements)

References 1 publication

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“…This pattern was also observed by Catarino et al (15). This pattern was also observed by Catarino et al (15).…”

Section: Permeate Flowsupporting

confidence: 86%

“…This type of membrane is permeable to water, alcohol and other small molecules; larger molecules responsible for organoleptic characteristics remain in the beer concentrate (15). This type of membrane is permeable to water, alcohol and other small molecules; larger molecules responsible for organoleptic characteristics remain in the beer concentrate (15).…”

Section: Introductionmentioning

confidence: 99%

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Assessment of quality and production process of a non‐alcoholic stout beer using reverse osmosis

et al. 2016

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The market for low‐alcohol and non‐alcoholic beer has been increasing owing to factors such as health concerns, calorie content, strict traffic laws and religion, among others. Beer presents some good nutritional characteristics such as B‐complex vitamins, antioxidants, minerals, fibre, protein and carbohydrates. The availability of non‐alcoholic products is still very low in Brazil and worldwide. This study produced four samples of non‐alcoholic dark beer derived from a Foreign Extra Stout beer style with 6.6% v/v alcohol using the process of reverse osmosis. The membrane filtration processes showed that the fouling rate coefficient increases with time and permeate volume while the flow decreases. The values of colour, bitterness, pH, phenolic compounds and antioxidant activity were maintained close to the parameters of the standard beer (counter test) when the reverse osmosis process was conducted with a diluted sample at a temperature of 20 °C. Copyright © 2016 The Institute of Brewing & Distilling

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“…This pattern was also observed by Catarino et al (15). This pattern was also observed by Catarino et al (15).…”

Section: Permeate Flowsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Assessment of quality and production process of a non‐alcoholic stout beer using reverse osmosis

et al. 2016

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“…Various processes based on the use of high temperature, cryoconcentration, fluid extraction, or semipermeable membranes have been proposed for the partial or total reduction of the alcohol content of beverages (Catarino, Mendes, Madeira, & Ferreira, 2006; Gó mez-Plaza, Ló pez-Nicolá s, Ló pez- Roca, & Martínez-Cutillas,1999;Pilipovik & Riverol, 2005). Thermal processes entail strong alteration of the aroma (Gó mez-Plaza, et al, 1999;Taká cs, Vatai, & Korá ny, 2007), while membrane separation allows the ethanol content to be reduced under milder conditions, thus preserving the sensory characteristics of the original product.…”

Section: Introductionmentioning

confidence: 99%

Membrane separation technology for the reduction of alcoholic degree of a white model wine

Labanda

Vichi

Llorens

et al. 2009

LWT - Food Science and Technology

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“…(1) Popularity of beer arises from its pleasant sensory attributes and favorable nutritional and medicinal (light-to-moderate consumption) characteristics as well as its lower cost, compared to other types of western and European alcoholic beverages (e.g., wine).…”

Section: Introductionmentioning

confidence: 99%

“…(10,15) In addition, people are becoming aware of the problems that alcohol can bring about regarding civil responsibilities. (1) Alcohol-free beers are recommended for specific groups of people such as pregnant women, sporting professionals, people with cardiovascular and hepatic pathologies, and medicated people. (16) Consumers in such conditions are willing to have a beer as close as possible to the conventional types from organoleptic standpoint.…”

Section: Introductionmentioning

confidence: 99%

Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

Sohrabvandi

Mousavi

Razavi

et al. 2010

Food Reviews International

106

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Beer is a universally popular beverage, consumed worldwide. Recently, the beer market is witnessing a significant increase in the consumption of low-and non-alcoholic beer. This is mainly due to health reasons, safety reasons in the workplace or on the roads, and strict social regulations. Also, there are countries where alcohol consumption is completely forbidden by law. Consumers in such conditions are willing to consume products as close as possible to the conventional types, from a sensory point of view (especially flavor characteristics). However, non-alcoholic beer suffers from artificial and dull flavor as well as improper body and foaming properties. Therefore, production of alcohol-free beer with satisfactory organoleptic characteristics that can be compared with conventional beers has recently given rise to increased technological and economic interest. In this article, methods of production of alcohol-free beer (and to some extent, low-alcohol beer), its sensory characteristics as well as its health-related aspects are reviewed.

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Beer dealcoholization by reverse osmosis

Cited by 36 publications

References 1 publication

Assessment of quality and production process of a non‐alcoholic stout beer using reverse osmosis

Assessment of quality and production process of a non‐alcoholic stout beer using reverse osmosis

Membrane separation technology for the reduction of alcoholic degree of a white model wine

Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

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