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

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

doi:10.1155/2018/8780725

Abstract

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 CO2in 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 CO2and 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.

Highlights

IntroductionBeer is one of the most popular drinks and it is part of the daily diet or fun and celebration situations of millions of people.In last years, specialty beers (i.e., low-calorie, low alcohol (
From marketers’ perspective, low alcohol beer (LAB) may represent an opportunity to overcome the limitations set by local authorities regarding the sale of alcoholic beverages, as well as the excise duty, and to expand the market towards countries where the sale of alcoholic beverages is restricted or forbidden for religious reasons [2]
The target was the production of beer with an alcohol content less than 1.2% vol To achieve this, the required cycle numbers and their duration were evaluated by preliminary dealcoholization tests using a hydroalcoholic solution as feed to mimic the original ale beer)

Summary

Introduction

Beer is one of the most popular drinks and it is part of the daily diet or fun and celebration situations of millions of people.In last years, specialty beers (i.e., low-calorie, low alcohol (

Methods

Results

Conclusion