Flavour-improved alcohol-free beer – Quality traits, ageing and sensory perception

Gernat, D.C.; Brouwer, E.; Faber-Zirkzee, R.C.; Ottens, Marcel

doi:10.1016/j.fbp.2020.07.014

Cited by 15 publications

(9 citation statements)

References 27 publications

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“…Elevated furfural concentrations can result from the thermal load during dealcoholisation (Riu‐Aumatell et al, 2014) and/or a limited reduction capacity of the yeast during restricted fermentation (Perpète and Collin, 1999a). As expected, all PLB and NAB exhibit increased concentrations of the sum and the individual aldehydes after ageing (Table 2), which is consistent with literature (Gernat et al, 2020; Jaskula‐Goiris et al, 2011; Malfliet et al, 2008). The relative changes in aldehyde levels during the ageing process of commercial PLB and NAB are shown in Figure 3.…”

Section: Resultssupporting

confidence: 91%

“…In this study, seven NAB and their PLB counterparts were analysed to investigate the effects of ageing on their chemical‐analytical and sensory parameters. Forced ageing for 90 days at 30°C is a common ageing method for beer (Baert et al, 2018; Gernat et al, 2020; Paternoster et al, 2019), since beers aged in this way show sensory ageing scores comparable to beers stored for 1 year (the shelf‐life of PLB in Belgium) at room temperature (20°C) (Paternoster et al, 2019). The seven pairs of beers were sourced from the same breweries as previously (Bauwens et al, 2021), where the main chemical‐analytical and sensory differences between fresh commercial PLB and NAB were investigated.…”

Section: Resultsmentioning

confidence: 99%

“…In contrast to the extensive literature on the ageing of pale lager beers (PLB), very little is known regarding the flavour (in)stability of NAB. Currently, only a single study has investigated the ageing of a NAB (produced via limited fermentation), reporting increased aldehyde concentrations over time (Gernat et al, 2020). Accordingly, the objective of the work reported here was to investigate the major chemical-analytical changes occurring during the ageing process of commercial NABs and to evaluate whether this differs from PLB counterparts.…”

Section: Introductionmentioning

confidence: 99%

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Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts

Bauwens

Opstaele

Karatairis

et al. 2022

J Institute Brewing

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Flavour instability of beer is a concern for brewers and has been investigated over many decades. Despite advancements in the characterisation of changes during the ageing process of pale lager beers (PLB), research on the flavour instability of non-alcoholic beer (NAB) -a beer style becoming increasingly prevalent on the market -is lacking. This study characterises the main chemical-analytical changes during a forced ageing process (90 days at 30°C) of seven commercially available NAB and compares the findings to the aged seven PLB counterparts. The major differences from ageing were increased concentrations of aldehydes and decreased levels of glutamine and esters, which occurred to the same extent for both beer styles. However, trans-iso-α-acids underwent a greater decrease in aged NAB, likely due to the lower pH of this style. Furthermore, correlations between ageing parameters in aged and fresh beers, previously found in PLB (Strecker aldehydes and corresponding amino acids, relative decrease of trans-iso-α-acids and pH) are confirmed and were also valid in NAB. Interestingly, sensory analysis revealed that aged NAB showed lower overall ageing scores, compared to aged PLB. This might be explained by differences in the formation of aldehydes causing worty off-flavours during ageing. In summary, this study provides a detailed overview of the ageing process of non-alcoholic beers in comparison with pale lager beers, which could help brewers to develop more flavour stable beers.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts

Bauwens

Opstaele

Karatairis

et al. 2022

J Institute Brewing

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“…Those are preferred because of their authenticity, taste, and aroma ( Morgan et al, 2020 ). At the same time, increasing awareness of the negative health effects of alcohol consumption and rising adoption of healthy lifestyles, including weight management, are driving the growth of non- and low-alcohol beer market ( Chrysochou, 2014 ; Gernat et al, 2020 ). Additionally, during the last few years technological developments have improved the flavor of non-alcoholic beer ( Gernat et al, 2020 ; Melton, 2022 ), further increasing the market growth since many consumers are looking for products that taste similarly to their alcoholic equivalents ( Muller et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Brewing potential of strains of the boreal wild yeast Mrakia gelida

Linnakoski

Jyske²,

Eerikäinen³

et al. 2023

Front. Microbiol.

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Demand for low- or non-alcoholic beers has been growing in recent years. Thus, research is increasingly focusing on non-Saccharomyces species that typically are only able to consume the simple sugars in wort, and therefore have a limited production of alcohol. In this project, new species and strains of non-conventional yeasts were sampled and identified from Finnish forest environments. From this wild yeast collection, a number of Mrakia gelida strains were selected for small-scale fermentation tests and compared with a reference strain, the low-alcohol brewing yeast Saccharomycodes ludwigii. All the M. gelida strains were able to produce beer with an average of 0.7% alcohol, similar to the control strain. One M. gelida strain showing the most promising combination of good fermentation profile and production of desirable flavor active compounds was selected for pilot-scale (40 L) fermentation. The beers produced were matured, filtered, carbonated, and bottled. The bottled beers were then directed for in-house evaluation, and further analyzed for sensory profiles. The beers produced contained 0.6% Alcohol by volume (ABV). According to the sensory analysis, the beers were comparable to those produced by S. ludwigii, and contained detectable fruit notes (banana and plum). No distinct off-flavors were noted. A comprehensive analysis of M. gelida’s resistance to temperature extremes, disinfectant, common preservatives, and antifungal agents would suggest that the strains pose little risk to either process hygiene or occupational safety.

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“…In recent years, there has been an increasing trend toward the demand for non-alcoholic beer, as well as increasing requirements for its quality and price [7]. It is a well-known fact that product properties and production costs depend mainly on the chosen technology.…”

Section: Introductionmentioning

confidence: 99%

The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer

Kerimbayeva

Изтаев

Baigaziyeva

et al. 2022

EEJET

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The production of non-alcoholic beer requires brewing wort with a low degree of digestion. That is possible with the use of non-traditional raw materials in production. The research object presented below is grain sorghum varieties Kazakhstan-16 and Kazakhstan-20. Nowadays, the production of non-alcoholic beer with technological methods is not studied enough. Therefore, plants with small capacities cannot produce it. This study justifies the use of grain sorghum to produce low-digestion wort. In addition, we justify that Kazakhstan-16 had the best indicators for producing non-alcoholic beer. The following ratio of malt for wort preparation to sorghum 60:40 and hydro module 1:6 are proposed. The prepared wort had an extractivity of 6.62 % and digestible carbohydrates of 25.89 % of the total. The ratio of digestible sugars to non-fermentable substances in the wort was 1:1.79, so 79 % constituted mainly non-fermentable sugars. Mathematical experiment planning has been used to study the effect of malt and sorghum filling ratio and hydro module on the brewing wort's extractive matter yield. Based on the results of this study, the brewing wort has a low digestion rate. However, the carbohydrate composition of the wort is due to the presence of mono- and disaccharides. This wort will produce a beer with an ethanol content of up to 0.5 % of alcohol and the organoleptic characteristics set. High extractivity in the raw materials and their high gelling temperature account for these results. These factors made it possible to select a jumping mashing regime, which resulted in deep hydrolysis of the sugars into dextrins. This study will allow using non-traditional grain raw materials and producing non-alcoholic beer in breweries of any capacity. These methods are cost-effective and do not require expensive equipment

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Flavour-improved alcohol-free beer – Quality traits, ageing and sensory perception

Cited by 15 publications

References 27 publications

Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts

Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts

Brewing potential of strains of the boreal wild yeast Mrakia gelida

The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer

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