Development of low‐alcohol isotonic beer by interrupted fermentation

Fusco, Deborah Oliveira De; Madaleno, Leonardo Lucas; Bianchi, Vanildo Luiz Del; Bernardo, Aline da Silva; Assis, Rafael Roberto; Teixeira, Gustavo Henrique de Almeida

doi:10.1111/ijfs.14156

Cited by 10 publications

(10 citation statements)

References 25 publications

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“…In addition to the primary health effects, the low‐alcohol isotonic beers have high phenolic contents, while phenolics are generally not detected in sports drinks. The presence of phenolic compounds in this type of beers constitutes an advantage for their ingestion when compared to the sports drinks (De Fusco et al., 2019).…”

Section: Safety and Healthiness Of Craft Beermentioning

confidence: 99%

Craft beer: An overview

Baiano

2020

Comp Rev Food Sci Food Safe

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The purpose of the work was to provide an overview on craft beer. Details and issues concerning history and legal definition market, fiscal policy, innovation, safety, healthiness, consumer profile, and sustainability are supplied. The term “craft brewery” generally refers to a brewery able to produce low volumes of beer, often made with traditional ingredients—for emulating historic styles—but also with the addition of nontraditional ingredients as a distinctiveness sign of the master brewer. In many countries, the importance of the company size is related to the opportunity to take advantage of reduced excise rates for low production volumes. In several countries, another important requisite of a craft brewery is represented by its independence from other alcohol industry members. Even in the presence of a great heterogeneity of the size of craft breweries in the various countries, their number in the world is around 17,000. Craft beer is mainly consumed in restaurants and bars. Innovation of craft beer concerns aspects, such as ingredients, alcohol content, aging, and packaging, and the profile of the typical craft beer drinker is that of a young man, with a higher education and a medium‐high income. Craft beers are often not filtered/not pasteurized and, for these reasons, they are beverages rich in health compounds but with a reduced shelf life. As in the case of larger breweries, the environmental impact of craft breweries is mainly represented by water consumption and production of liquid and solid wastes.

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Section: Safety and Healthiness Of Craft Beermentioning

confidence: 99%

Craft beer: An overview

Baiano

2020

Comp Rev Food Sci Food Safe

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“…Osmotic distillation using a membrane contactor was recently shown to be able to maintain the total phenols content in a low-alcohol top-fermented beer [ 166 ]. On the other hand, using the fermentation interruption approach, De Fusco and coworkers recently obtained a low-alcohol isotonic beer with an amount of total phenolic compounds similar to that of Pilsen beer and sport drinks [ 167 ]. Isotonic beers are an improvement on low-alcohol beers with similar rehydration potential of sports drinks [ 168 ] (beverages with specific osmolality and carbohydrate content [ 169 ]) and with the advantage of containing bioactive molecules.…”

Section: Phenols In Non-alcoholic and Isotonic Beersmentioning

confidence: 99%

“…Isotonic beers are an improvement on low-alcohol beers with similar rehydration potential of sports drinks [ 168 ] (beverages with specific osmolality and carbohydrate content [ 169 ]) and with the advantage of containing bioactive molecules. Notably, De Fusco and coworkers found that fermentation interruption did not significantly affect total phenols level [ 167 ]. Nevertheless, experiments are needed to test the shelf-life of low-alcohol isotonic beers and specifically to test if phenols’ antimicrobial activity is adequate in such low-alcoholic and carbohydrate-containing beverages [ 170 ].…”

Section: Phenols In Non-alcoholic and Isotonic Beersmentioning

confidence: 99%

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

2021

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This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.

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“…In addition, compounds responsible for 'wort' and 'buttery' off-flavours, namely acetaldehyde, diacetyl, and 2,3-pentandione, were considerably reduced. De Fusco et al (2019) had developed a low-alcohol isotonic beer (< 0.5% v/v) by interrupted fermentation. The developed beer was found rich in phenolic compounds and suitable osmolality and presented characteristics like that of sports drinks.…”

Section: Microbiological Aspectsmentioning

confidence: 99%

Recent innovations in the production of selected specialty (non-traditional) beers

2021

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Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low-to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.

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Development of low‐alcohol isotonic beer by interrupted fermentation

Cited by 10 publications

References 25 publications

Craft beer: An overview

Craft beer: An overview

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

Recent innovations in the production of selected specialty (non-traditional) beers

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