Beverage dealcoholization processes: Past, present, and future

Mangindaan, Dave; Khoiruddin, Khoiruddin; Wenten, I Gede

doi:10.1016/j.tifs.2017.10.018

Cited by 79 publications

(57 citation statements)

References 92 publications

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“…7 In addition to increases in consumption, the prevalence of L/AFB in industrial or academic research has also increased over the last three decades ( Figure 2). 9 Figure 2: Graphical representation of the number of publications mentioning either the term "dealcoholization" or "non-alcoholic beverage" from 1986 to 2016. 9 Re-synthesized from the original literature for clarity.…”

Section: Alcohol Free Beer Manufacturing -An International Perspectivementioning

confidence: 99%

Progress and modelling of cold contact fermentation for alcohol-free beer production: A review

Pilarski

Gerogiorgis

2020

Journal of Food Engineering

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Cold Contact Fermentation (CCF), or Cold Contact Process (CCP), is one of the many methods of producing beer with little to no alcohol content through a combination of low fermentation temperatures and extended fermentation contact times. Though this method was first discovered in 1983, its importance in academic and industrial circles has risen only recently, parallel to the rising demand for alcohol-free beer (AFB) recorded worldwide. For the discussion of this topic, the origins of AFB and the current market perspective of the sales and consumption of low or alcohol-free beer (L/AFB) serves as an introduction, followed by an exploration of the various methods of producing L/AFB. After these two introductory sections, an in-depth discussion of the biochemical pathways present in fermentation is presented as well as the mathematical basis upon which fermentation modeling stands in the form of differential and algebraic equation (DAE) modelling. Finally, a sequential review of the organoleptic properties of beer and the previously published fermentation system models in literature segues to the critical evaluation of this study. CCF, either with the use of free mass or immobilized yeast, is considered one of the best available production methods for producing AFB given the relatively minor additional capital investment and the ability to meet the various ethanol concentration specifications. However, several issues are discussed, most notably the difficulty reported in attenuating the contributions of negative flavor compounds that are generally reduced to higher degrees during standard fermentation practices.

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Section: Alcohol Free Beer Manufacturing -An International Perspectivementioning

confidence: 99%

Progress and modelling of cold contact fermentation for alcohol-free beer production: A review

Pilarski

Gerogiorgis

2020

Journal of Food Engineering

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“…As maiores variabilidades foram observadas nos descritores responsáveis pela nitidez (CV 18,8%) e pela qualidade (CV 15,4%) (Tabela 1). Diversos autores obtiveram resultados semelhantes (DIBAN et al, 2013;LIGUORI et al, 2010;LIGUORI et al, 2013;MANGINDAAN et al, 2018), evidenciando que a preservação dos componentes aromáticos e gustativos representa um grande desafio para o desenvolvimento de tecnologias dire-cionadas para a redução do teor alcoólico de vinhos.…”

Section: Alcohol Content (°Gl) Volatilized Volume (Ml) (A) and Denunclassified

Efeito da desalcoolização parcial de vinhos tintos finos através da liofilização

Felippeto¹,

Artismo²,

Brighenti³

2019

RAC

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“…Nowadays, membrane technology has played an important role in various industrial processes [14][15][16][17][18][19]. A rapid increase in membrane applications was driven by the advantages offered by this technology.…”

Section: Membrane Air Filtermentioning

confidence: 99%

Recent advances in antimicrobial air filter

et al. 2018

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The worsening air quality has become an environmental issue since it has a serious effect on human health. This is generally attributed to airborne particles including various pathogens and others fine particles. Even though air filters show excellent removal efficiency towards pathogens, the captured microorganism can remain viable in the filter, grow, and re-suspended into an air stream resulting in a secondary source of pollutants. Considerable studies have been conducted to develop air filters which also have antibacterial properties for solving this issue. Results of several studies showed that air filters with antimicrobial activities have been successfully prepared by incorporating inorganic nanoparticles and natural plant extracts. With antibacterial properties, the air filters may be potentially used to control air quality, particularly for indoor spaces e.g. hospitals, by removing fine particles and inhibiting microorganism. In this paper, the recent development of antimicrobial air filter is reviewed. In addition, preparation and performance of developed antimicrobial filters are discussed. Prospects and challenges of antimicrobial air filter are also pointed out.

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Beverage dealcoholization processes: Past, present, and future

Cited by 79 publications

References 92 publications

Progress and modelling of cold contact fermentation for alcohol-free beer production: A review

Progress and modelling of cold contact fermentation for alcohol-free beer production: A review

Efeito da desalcoolização parcial de vinhos tintos finos através da liofilização

Recent advances in antimicrobial air filter

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