Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer

Liguori, Loredana; Giovanni, De Francesco; Albanese, Donatella; Mincione, Antonio; Perretti, Giuseppe; Marisa, Di Matteo; Russo, Paola

doi:10.1155/2018/8780725

Cited by 14 publications

(11 citation statements)

References 32 publications

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“…Ethanol formation can be limited by either altering the mashing scheme (6)(7)(8), changing the fermentation parameters (9,10) or using non-Saccharomyces yeast strains (11)(12)(13)(14). Ethanol removal is usually performed by thermal or membrane processes which include vacuum distillation/rectification (15,16), falling/thin film evaporation (17), dialysis (18), reverse osmosis (19,20), osmotic distillation (21,22) and pervaporation, with the latter mostly applied for aroma recovery (2,23). A perfectly selective separation of ethanol from beer is not possible due to thermodynamic and/or physicochemical obstacles.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts

et al. 2021

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In this study, the major differences between commercial pale lager beers (PLB) and their non-alcoholic (NAB) counterparts were characterised by chemical-analytical and sensory analysis. Chemical-analytical profiling was performed using standard brewery analyses in addition to gas and liquid chromatography for quantifying volatile and non-volatile compounds. NAB differed in analytical composition from the PLB, in sugar, aroma, and amino acid profiles. Generally, the PLB contained higher levels of volatile aroma constituents (in particular, significantly higher levels of 2-methylbutan-1-ol, 3-methylbutan-1-ol, ethyl acetate, ethyl hexanoate and ethyl octanoate), specific amino acids (including cysteine, glutamine and alanine), sulphite, glycerol and proteins. NAB show significantly higher concentrations of fermentable sugars (maltose, glucose, fructose and maltotriose), as well as higher levels of amino acids (including threonine, serine and asparagine) and trans-2-nonenal. The PLB was similar in analytical composition, whereas the NAB could be discriminated into two clusters, reflecting different sugar profiles, reflecting the production technology. Organoleptic assessment described the flavour of the NAB as 'worty', 'sweet' and 'watery', while the PLB scored higher in 'bitterness intensity' and 'fullness'. Interestingly, those NAB where the analytical profile differed the most from their PLB counterparts exhibited the largest differences in sensory properties. Furthermore, this study suggests synergistic and/or antagonistic effects between groups of chemical compounds which may explain the flavour differences. For instance, high sugar levels suppress the perception of bitterness, whereas sugars, aldehydes and esters impact on the worty flavour of NAB.

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Section: Introductionmentioning

confidence: 99%

Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts

et al. 2021

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“…Among these latter, the membrane processes seem to be more promising than thermal ones, because of the low operating temperatures (generally room temperature) and of high selectivity of membrane towards ethanol, which preserves the other volatile compounds in wine (Catarino and Mendes 2011). In addition to wine, various beverages were dealcoholized through membrane processes such as: alcoholic apple cider by reverse osmosis (RO) (Lo ´pez et al 2002); beer by osmotic distillation (OD) (Liguori et al 2016(Liguori et al , 2018bDe Francesco et al 2015) and by RO (Catarino et al 2007). Reverse osmosis was applied to wines, but it resulted not economically sustainable to reach high levels of dealcoholization (\ 0.5 vol%), also because it negatively affected odour sensations (Meillon et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Impact of dealcoholization on quality properties in white wine at various alcohol content levels

et al. 2019

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The reduction of alcohol content in wines has two main objectives, the former is decreasing the wines' strength and the latter is producing new low alcohol beverages. To accomplish the latter, in this study, we focused on the dealcoholization of a white wine (cv Falanghina, 12.5 vol%) obtained from an ancient Italian grape variety that has recently aroused a renewed interest. It was dealcoholized at various alcohol content levels ranging from 9.8 to 0.3 vol% through the osmotic distillation process, and the main quality parameters of the obtained dealcoholized samples were evaluated. No significant differences (p \ 0.05) in total phenols, flavonoids, organic acids and total acidity were observed among the wine samples at different alcohol content levels. On the contrary, the volatile compounds content decreased with increasing alcohol removal. Specifically, almost 50% of higher alcohols with acids and lactones were preserved in dealcoholized wine at 9.8 vol% alcohol content, but this percentage reduced to 30% in the sample at 6.8 vol%, and was even lower in the dealcoholized wine with lower alcohol content. It was argued that the transport of volatile compounds through the membrane, beside the membrane selectivity, is highly correlated with the Henry constant (R 2 [ 0.8021 for 9.8 vol% of dealcoholized wine). Moreover, results of the sensory evaluation indicated a significant change in terms of acidity, odour, sweetness and body taste in dealcoholized wine (0.3 vol%), giving an overall perceived imbalance and unacceptable taste with respect to the original wine. Therefore, in order to balance acid sensation and enhance body and aftertaste, an attempt was made to formulate an alcohol-free wine-based beverage with enhanced odour and sweetness, by adding some floral wine flavours, up to the amount present in the original wine.

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“…The importance of organic biomolecules in the perception of the sensory descriptor of harmonic bitterness has not been assessed before, based on the studied literature, but researchers confirm the importance of the grain genetics role in the beer's taste, which is one of the main sources of protein and carbohydrate compounds [72]. On the other hand, there is evidence that the addition of a pectin solution as a source of carbohydrate smoothed the taste of the non-harmonic profile of the beer [73]. In the perception of harmonic bitterness, therefore, the attributes of the beer's test fullness (soluble nitrogen and starchy and nonstarchy nature dextrins) have a great influence [74].…”

Section: Discussionmentioning

confidence: 99%

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

et al. 2022

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Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles.

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Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer

Cited by 14 publications

References 32 publications

Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts

Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts

Impact of dealcoholization on quality properties in white wine at various alcohol content levels

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

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