Production and characterization of alcohol-free beer by membrane process

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

doi:10.1016/j.fbp.2015.03.003

Cited by 52 publications

(56 citation statements)

References 22 publications

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“…A higher retention of volatiles is obtained in this study with respect to our previous ones [13,14]. This improvement is probably due to the use of carbonated solutions as strippers which obstacle the mass transfer of volatiles through the membrane.…”

Section: Volatiles Composition and Sensory Analysissupporting

confidence: 57%

“…Therefore, in preliminary studies on beer dealcoholization [12][13][14], we used first water as stripper and then alcoholic solutions (permeates) obtained by previous dealcoholization process. This latter resulted as a valid alternative in order to reduce water consumption and minimize the environmental impact of the process, although a significant loss of volatile compounds was observed.…”

Section: Introductionmentioning

confidence: 99%

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

Liguori

Giovanni

Albanese

et al. 2018

Journal of Food Quality

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The production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the different flavour profile they have compared to regular beers. In this study, a brown ale beer was used to obtain a low alcohol beer by osmotic distillation in a small pilot plant. Beer-diluted carbonated solutions were used as strippers and were taken under flux of CO 2 in order to contrast loss of volatiles from beer during the process. A forced carbonation was applied on LAB to avoid the foam collapse. Furthermore, hop extract and pectin solution were added to LAB to improve the overall taste and body. Results highlighted an improvement into retention of volatiles probably due to the use of carbonated solutions such as strippers. The forced carbonation and the addition of pectins ensured both a higher concentration of dissolved CO 2 and a higher stability of foam in LAB. The antioxidant activity of beer remained unchanged. The sensory analysis highlighted differences among low alcohol beer and original one. The addition of hop extract and pectin solution to LAB better maintained hop and fruity-citrus notes during tasting, compared with the original beer.

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Section: Volatiles Composition and Sensory Analysissupporting

confidence: 57%

Section: Introductionmentioning

confidence: 99%

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

Liguori

Giovanni

Albanese

et al. 2018

Journal of Food Quality

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“…Low-alcohol beers are a good source of nutrients such as vitamins, minerals, soluble fiber, and antioxidants (Brányik et al 2012;Liguori et al 2015) and, therefore, recommended for specific groups of people (pregnant women, sports professionals, people with cardiovascular and hepatic pathologies, and people on medication) Sohrabvandi et al 2010). Also, restrictive drink/driving rules and religious concerns have contributed to increase the market of this beverage (Catarino and Mendes 2011;Sohrabvandi et al 2010).…”

Section: Introductionmentioning

confidence: 98%

“…Physical methods for alcohol removal require considerable investments into special equipment, and they involve either thermal (evaporation or distillation) or membrane processes (reverse osmosis or dialysis). Thermal methods cause light caramel flavor and high volatile compound losses, while membrane-based processes cause less body and low aromatic profile of beer (Liguori et al 2015). Biological methods such as continuous fermentation, which uses special or immobilized yeast, are usually performed in traditional brewery plants.…”

Section: Introductionmentioning

confidence: 99%

Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation

et al. 2016

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Alcohol-free beers are characterized by less aroma and body than regular ones. Seven flavor compounds were chosen as indicators in dealcoholization experiments at 102 and 200 mbar. Compounds were analyzed by headspace (HS)-solid phase microextracion (SPME)-gas chromatography-mass spectrometry (GC-MS). Also, contents of aroma-related compounds were compared between commercial regular and alcohol-free beers. In dealcoholization experiments by vacuum distillation, most of the compounds were shown to be evaporated in the first vapor fraction. The compounds that mainly remained in alcohol-free beers were amyl alcohols and 2-phenylethanol; this might explain their characteristic sweet and, to a lesser extent, fruity and flowery flavors. Regular beers were mainly characterized by 1-butanol, amyl alcohols, and ethyl acetate. Beers dealcoholized at 102 mbar are characterized by a high concentration of 2-phenylethanol. Beers dealcoholized at 200 mbar and commercial non-alcoholic beers had a similar flavor profile, which is characterized by low concentrations of the compounds used as indicators.

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“…Looking at the seven volatile compounds quantified in this study (Table 2), for the ethyl acetate, the evaporation was almost completed at the first 7.53% vapor fraction (Vf), correspondent with the average of % Vf at 15 min of the process (Table 1), in both samples and pressures (from initial values of 17.82 and 26.54 mg/L to 1.07 and 3.65 at 102 mbar; and to 4.09 and 5.18 mg/L at 200 mbar, for the samples S and G respectively), although for the 200 mbar pressure the evaporation seems more gradually. Table 3 Losses of total esters and alcohols in percentage (%) by different alcohol free beer production processes: lab-scale vacuum distillation (this work, present as the average of both samples losses), osmotic distillation (Liguori et al, 2015), vacuum rectification (Montanari et al, 2009), falling film evaporation, dialysis (Liguori et al, 2015) and reverse osmosis (Stein, 1993 Sucrose 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 Ethanol 0.0000 0.0000 2.0000 −12.6000 −1.8000 9.5000 2.5000 2.5000 0.0000 −0.0503 0.0000 Ethyl acetate 0.0000 0.3000 0.0000 2.0000 0.0000 0.0000 0.0000 0.0000 0.0000 −1.8000 0.0000 1-Propanol 0.0000 12.6000 −0.8296 0.0000 0.9130 0.0000 3.0350 3.0350 0.0000 1.1919 0.0000 Isobutanol 0.0000 1.8000 0.0000 −0.7573 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 Isopentyl acetate 0.0000 −9.5000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 2.0000 0.0000 2-Methylbutanol 0.0000 −0.3000 0.0000 −2.0368 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 3-Methylbutanol 0.0000 −0.7256 0.0000 −2.0368 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 2-Phenylethanol 0.0000 0 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 Water 0.0000 −2.5035 −1.8000 −7.0000 0.0000 −2.0000 0.0000 0.0000 0.0000 0.0000 0.0000 Nitrogen 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 0.0000 1-Propanol was almost completely gone within the first of 10.52% Vf in both experiments and beers apart from the S sample at 200 mbar, in which its lost extended to a 14.43% Vf.…”

Section: Differences Of the Volatile Compound Profile During The Labomentioning

confidence: 99%

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

Andrés-Iglesias

García-Serna

Montero³

et al. 2015

Food Research International

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The coupled operation of vacuum distillation process to produce alcohol free beer at laboratory scale and Aspen HYSYS simulation software was studied to define the chemical changes during the dealcoholization process in the aroma profiles of 2 different lager beers. At the lab-scale process, 2 different parameters were chosen to dealcoholize beer samples, 102 mbar at 50°C and 200 mbar at 67°C. Samples taken at different steps of the process were analyzed by HS-SPME-GC-MS focusing on the concentration of 7 flavor compounds, 5 alcohols and 2 esters. For simulation process, the EoS parameters of the Wilson-2 property package were adjusted to the experimental data and one more pressure was tested (60 mbar). Simulation methods represent a viable alternative to predict results of the volatile compound composition of a final dealcoholized beer.

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Production and characterization of alcohol-free beer by membrane process

Cited by 52 publications

References 22 publications

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

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

Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

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