Abstract
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products that taste similarly to their alcoholic equivalents, the sole absence of alcohol and low concentrations of esters and higher alcohols and the higher concentration of aldehydes create a “worty” organoleptic impression of those products. Alcohol-free beers can be obtained by the restriction of alcohol formation during fermentation, the use of special yeast strains that consume or don’t produce alcohol, the thermal removal of alcohol and by the removal of alcohol trough membrane processes. Membrane separated alcohol-free beers preserve more of the natural constituents of beer aroma and those products usually taste better than those obtained through other processes. Pervaporation techniques show a broad spectrum of use and can even be combined with other processes and perform the removal of undesired products or separation and recuperation of aromatic substances.
Highlights
1.2 Alcohol-free beer historyThe origin of the civilizations took place in the Fertile Crescent or Mesopotamia, region nowadays comprised in the territories of Syria and Iraq, it is associated with the fist settlement of the Sumerian people who would have abandoned the nomadic habits to dedicate themselves more intensively to agriculture
In the United States of America the term alcohol-free beer is exclusive to products which have no detectable residual alcohol content, whereas products with an alcohol content of up to 0.5% by volume are referred to as non-alcoholic (Food and Drug Administration, 2005)
A similar definition applies to products sold in the United Kingdom, as well as in the USA it may only be termed non-alcoholic beer, if it contains up to 0.05% residual alcohol content, whereas they are referred to as dealcoholized products if its alcoholic strength is between 0.05% and 0.5% by volume and of low-alcohol with an alcoholic strength of 0.5% to 1.2% by volume (Briggs et al, 2004)
Summary
The origin of the civilizations took place in the Fertile Crescent or Mesopotamia, region nowadays comprised in the territories of Syria and Iraq, it is associated with the fist settlement of the Sumerian people who would have abandoned the nomadic habits to dedicate themselves more intensively to agriculture. In a much later period than the onset of civilization, these intoxicating effects became less desirable as they once were, and the beer continued to be desired, it could no longer contain alcohol, so the origin of beers without alcohol could be attributed to the period known as the United States’ Prohibition time. There have been patent registrations of non-alcoholic or low‐alcohol beers since the last decade of the nineteenth century, this class of products saw their consumption grow and reach statistically measurable levels almost 100 years after, with the entry into force of legislations in the US and Europe that limited the intake of alcohol for drivers (Bamforth, 2006). With the increasing association of alcohol consumption with health problems and the increase in the strictness of norms restricting the consumption of beverages associated with the direction of automobiles, the consumption of non-alcoholic beers has grown worldwide in remarkable levels, reaching in countries such as Spain, a proportion of about 10% of the total beer market in 2010 (Gaetano et al, 2016)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
