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Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production [PDF]
Microorganisms, 2023 Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to ...
João Simões +6 more
doaj +5 more sources
Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer [PDF]
Frontiers in Microbiology, 2022 There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts.
Yvonne Methner +6 more
doaj +6 more sources
Application of Non-Saccharomyces Yeast for the Production of Low-Alcohol Beer [PDF]
FoodsIn recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many methods of producing such beers, many have expensive implementation requirements or drawbacks in terms of beer quality. The exploration of non-Saccharomyces yeast
Krystian Klimczak +3 more
doaj +4 more sources
Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases. [PDF]
Molecules, 2023 The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually possess less higher alcohols and acetates and more aldehyde off-flavors due to the manufacturing processes. The employment of non-conventional yeasts partially mitigates this
Lin CL, Petersen MA, Gottlieb A.
europepmc +6 more sources
Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing [PDF]
Frontiers in Microbiology, 2020 With a growing interest in non-alcoholic and low alcohol beer (NABLAB), researchers are looking into non-conventional yeasts to harness their special metabolic traits for their production.
Konstantin Bellut +3 more
doaj +2 more sources
Quality Improvement of Low Alcohol Craft Beer Produced by Evaporative Pertraction
Chemical Engineering Transactions, 2015 The non-alcoholic beverage industry is influenced by the trend of the consumers towards healthier diets and added convenience and greater health benefits in their beverage choices. With the world’s changing approach to alcohol, operators need to find new
L. Liguori +5 more
doaj +4 more sources
Evaluation of Non-Saccharomyces Yeast for Low-Alcohol Beer Production
Applied SciencesAmong many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar found ...
Krystian Klimczak +2 more
doaj +2 more sources
Macromolecular Materials and EngineeringMembrane osmotic distillation (OD) is applied in this work for the partial dealcoholization of beer (5.2 v/v% alcohol content) to diminish its ethanol content by around 50% giving rise to a low alcohol beer.
Javier Esteras‐Saz +6 more
doaj +5 more sources
Non- and low-alcoholic beer – popularity and manufacturing techniques [PDF]
Acta Scientiarum Polonorum Technologia Alimentaria, 2021 Beer is one of the most popular alcoholic beverages around the world. Currently, there is a noticeable increase in the consumption of beer, especially non- and low-alcoholic beers. The sensory characteristics of these beers are very similar to their alcoholic counterparts, while a lack of alcohol or a low alcohol content reduces their psychoactive ...
Rafał, Kozłowski +3 more
openaire +2 more sources
Development of a Diafiltration-pervaporation Process for Beer Dealcholization
Chemical Engineering Transactions, 2021 Nowadays, worldwide low-alcohol and alcohol-free beer markets are growing rapidly, and this leads to a strong demand of improved technologies for their production.
Paola Di Matteo +3 more
doaj +1 more source