Abstract
Effect of non-malted barley on low alcohol and non-alcoholic beer production
Highlights
The aim of the present work was to substantiate for production of low and non-alcoholic beer by changing the wort composition by replacing part of the malt with unmalted barley
Technological regimes for production of low alcohol and non-alcoholic beer have been selected on the basis of analysis of wort sugars, as well as on a study of fermentation kinetics at low temperatures with free and immobilized yeast cells
The alcohol fermentation was carried out using top-fermenting yeast strain Saccharomyces cerevisiae S-33 (Fermentis, France)
Summary
The aim of the present work was to substantiate for production of low and non-alcoholic beer by changing the wort composition by replacing part of the malt with unmalted barley. The physical methods for non-alcoholic transformation of ready-made standard beer are mainly used [1, 2]. This is easier to do, even at an increased cost of purchasing additional equipment. The main disadvantage of the physical removal of alcohol are the drastic changes that occur in the organoleptic profile of the final product [3]
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