Abstract
A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, ABV, polyphenols, bitterness) and sensory profiles using a trained descriptive panel (n = 12). The efficiency and consistency of RO membranes were evaluated by replicate dealcoholisation trials (n = 3) for each beer. Statistical analysis revealed significant reductions (p < 0.05) in key volatile compounds with linear structures (ethyl octanoate, octan-1-ol) compared to those with increased levels of branching (3-methylbutyl acetate, 2-methylpropan-1-ol). Significant reductions (p < 0.0001) in ‘fruity/estery’, ‘alcoholic/solvent’, ‘malty’, ‘sweetness’ and ‘body’ sensory attributes were also discovered. Finally, longer processing times for the stout across replicate trials suggested membrane clogging, whilst differences in volatile reduction suggested membrane fouling. This novel research proposes compound structure, rather than compound size, impacts RO membrane permeability and resulting sensory quality.
Highlights
Beer is the most consumed alcoholic beverage in the Americas and Europe (World Health Organisation, 2018), sales have fallen since 2012 by over 150 million litres (Mintel, 2017b)
A rise in sales of non–alcoholic beer (NAB) in European countries such as Spain and Germany has been observed, with output increasing by almost 50% since 2014 (Euromonitor, 2019) and total volume growth in the UK increasing by 29% between 2013 and 2018 (Euromonitor, 2019)
The objectives of this study were to explore the use of dealcoholization using reverse osmosis (RO) membranes on i) the key physi cochemical and sensorial properties of two different beer styles compared to their standard strength equivalents; ii) the influence of compound characteristics on their removal; iii) matrix-membrane interactions; iv) membrane effi ciency by performing replicate trials
Summary
Beer is the most consumed alcoholic beverage in the Americas and Europe (World Health Organisation, 2018), sales have fallen since 2012 by over 150 million litres (Mintel, 2017b). There is still a way to go in pro ducing a NAB which is sensorially similar to a standard beer, with both consumer studies and market research reports stating that consumers find lower alcohol alternatives to be ‘bland’, ‘disappointing’ and ‘less tasty’ (Chrysochou, 2014; Mintel, 2015). More research needs to be conducted to understand the key physicochemical and sensorial losses occurring during NAB production processes so that future research can attempt to improve the quality of NAB to that of a standard alcohol beer, increasing consumer liking
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