Production Of Alcohol-free Beer Research Articles

Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential

The ideal yeast for the production of alcohol-free beer does not form ethanol, produces a distinct and pleasant taste and has probiotic properties. This study characterized the potential of a wine yeast, Saccharomyces cerevisiae CCM 9181, to be an ideal alcohol free beer strain. It was found to be maltose-negative, and the ethanol content in fermented all-malt wort has never exceeded the legal limit of 0.5% v/v. Its specific growth rate (µ) was the highest at 25 °C (μ = 0.41 ± 0.01 h−1) and it was not affected by iso-α-bitter acids (15–50 IBU, international bitterness units). A response surface methodology was used to optimize the temperature and pitching rate affecting the formation of total higher alcohols and esters. A statistical analysis of the experimental data revealed that temperature affected esters most significantly, while both temperature and pitching rate had the most significant effects on higher alcohols. The sensory properties of beers were evaluated by trained panelists and they were described as malty, clove-like, having a very mild bitterness and a bouquet of white wine. The survival rate of S. cerevisiae CCM 9181 after simulated passage through the gastrointestinal tract was investigated as a first step to evaluate its probiotic properties. Our analyses show that Saccharomyces cerevisiae CCM9181 is a suitable candidate for the large-scale commercial production of alcohol-free beer and has probiotic potential that needs to be studied further.

Reducing Carbon Footprint and Water Consumption in Alcohol Free Beer Production: Comparing Maltose and Crabtree Negative Yeast to Thermal Dealcoholization​

Reducing Carbon Footprint and Water Consumption in Alcohol Free Beer Production: Comparing Maltose and Crabtree Negative Yeast to Thermal Dealcoholization​

Processes for alcohol-free beer production: a review

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.

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer’s yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing.

Optimization of alcohol-free beer production by lager andcachaçayeast strains using response surface methodology

Alcohol-free beers (AFBs) are an attractive segment of the beer market both for the brewing industry and for consumers. While AFBs produced by arrested/limited fermentation often suffer from a lack of volatile compounds, beer flavour can be improved by yeast selection and optimization of fermentation conditions. The yeast selection strategy was demonstrated by comparing traditional lager yeast with selected cachaça yeast strains. Correspondingly, response surface methodology was used to enhance the formation of the flavour-active volatile compounds by optimization of the fermentation conditions (original wort extract, fermentation temperature, pitching rate). Statistical analysis of the experimental data revealed the relative significance of process variables and their interactions. The developed quadratic model describing the responses of total esters and higher alcohols to changes in process variables was used to predict the ideal fermentation conditions in terms of flavour formation. The predicted conditions were experimentally verified and alternative strategies of AFB production are suggested. Copyright © 2016 The Institute of Brewing & Distilling

Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants

Arrested or limited fermentation process is a widespread method used for production of alcohol-free beer (AFB). However, it usually leads to worty off-flavour and a lack of pleasant fruity flavour/aroma. The aim of this study was to isolate spontaneous mutants of Saccharomyces pastorianus strain 2 resistant to 5,5,5-trifluoro-dl-leucine, since the resistance is related to overproduction of flavour active isoamyl alcohol (IAAL) and isoamyl acetate (IAAC). The mutants were the subject of selection during series of screening tests aimed at selecting the best producer of target compounds (IAAL and IAAC). Subsequently, the overproduction stability of the selected mutant strain was verified in four consecutive fermentations of AFBs. A higher pitching rate and increased fermentation temperature did not result in an overall improvement in the production of the target compounds. Sensory analysis proved the flavouring effect of the spontaneous lager yeast mutant on the AFB produced by arrested fermentation. Copyright © 2013 The Institute of Brewing & Distilling

Investigation of osmotic distillation technique for beer dealcoholization

A growing demand for low-alcohol drinks, due to health and social benefits resulting from lower alcohol consumption, has given rise to the development of techniques for alcohol reduction or elimination in beverages. The main difficulty is the development of a low alcohol content product with sensory properties similar to the original one. This work presents a preliminary study on the production of alcohol free beer (alcohol content = 0.5 %vol) by osmotic distillation technique, which allows to operate at low temperature and atmospheric pressure, using water as ethanol stripping agent. To this goal, a lab-scale plant equipped with a commercial membrane contactor with hollow fibers was set up. The effect of different stripping agents for ethanol removal on dealcoholization kinetics and on chemical and physical properties of the dealcoholized beer (i.e alcohol content, colour, pH, polyphenols, antioxidant activity) was investigated. Finally, the ethanol mass flux through the membrane during the dealcoholization process was measured and theoretically calculated with a good agreement.

Formation of Flavor-Active Compounds during Continuous Alcohol-Free Beer Production: The Influence of Yeast Strain, Reactor Configuration, and Carrier Type

The aim of this study is to demonstrate the influence of production strains (bottom-fermenting Saccharomyces pastorianus and S. cerevisiae with disruption in the KGD2 gene), carrier materials (spent grains and corncobs), reactor arrangements (packed-bed and gas-lift reactors), and mixing regimes (ideally mixed and plug flow) on the formation of flavor-active compounds during alcohol-free beer production. In addition, the composition of alcohol-free beer produced on a laboratory scale was compared with those of commercial products. The results confirmed the influence of each component of the production system (yeast strain, reactor, and carrier) on flavor formation, but their individual importance was case specific. The results indicate that the interplay between the appropriate production strain, carrier material, and bioreactor design is very important in continuous immobilized cell reactors and that suitable combinations could be used to improve both system performance and product quality.

Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

Beer is a universally popular beverage, consumed worldwide. Recently, the beer market is witnessing a significant increase in the consumption of low- and non-alcoholic beer. This is mainly due to health reasons, safety reasons in the workplace or on the roads, and strict social regulations. Also, there are countries where alcohol consumption is completely forbidden by law. Consumers in such conditions are willing to consume products as close as possible to the conventional types, from a sensory point of view (especially flavor characteristics). However, non-alcoholic beer suffers from artificial and dull flavor as well as improper body and foaming properties. Therefore, production of alcohol-free beer with satisfactory organoleptic characteristics that can be compared with conventional beers has recently given rise to increased technological and economic interest. In this article, methods of production of alcohol-free beer (and to some extent, low-alcohol beer), its sensory characteristics as well as its health-related aspects are reviewed.

Optimisation of lab-scale continuous alcohol-free beer production

In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis.

Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-Free Beer Production: A Model Study

The influence of oxygen supply on the formation and conversion of the most important flavor compounds during continuous, alcohol-free beer production was studied in a complex model medium. The medium contained inorganic salts, nutrients, and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, and furfural) and mimicked real brewery wort, with the advantage of a constant composition. Fermentation experiments were carried out in a continuously operating gas-lift reactor, with brewing yeast immobilized on spent grains. The formation (ethanol, higher alcohols, esters, vicinal diketones, and acetaldehyde) and reduction (aldehydes) of flavor-active compounds at different aeration rates were observed. The results suggest that the oxygen supply represents an influential tool for controlling the degree of fermentation and flavor formation carried out by an immobilized biocatalyst. Under optimal oxygen supply conditions in the continuously operating gas-lift reactor, it was possible to obtain a fermented model medium with a composition approaching that of commercial alcohol-free beers produced by batch process.

Výroba nealkoholického piva vakuovou destilací.

V poslední době zažívá výroba a prodej nealkoholického piva u nás značný nárůst. Snahou všech výrobců je vyrobit produkt co nejvíce podobný klasickému pivu. Tyto snahy naráží na dva problémy. Prvním je značný vliv alkoholu na chuť piva, druhým při klasické výrobě nealkoholického piva tzv. mladinová chuť. Problém mladinové chuti je již mnohými výrobci zvládnutý, a kvalita nabízených piv se proto výrazně zvýšila. Nahradit alkohol je obtížnější a již v průběhu předběžných zkoušek byl pozorován velký senzorický rozdíl mezi pivem bez alkoholu, tedy s obsahem 0,0 % obj. a pivem, ve kterém byla ponechána povolená hranice alkoholu 0,5 % obj. I přes tento handicap bylo rozhodnuto nechat pivo bez alkoholu, což otevírá další možnosti prodeje. Potvrzením správnosti této cesty je i ocenění nealkoholického piva Forman Zlatou Salimou.

Influence of beer ethanol content on the wort flavour perception

The sensorial threshold value of 3-methylthiopropionaldehyde appears to be influenced by the beer matrix. We have shown that, in typical lager beers, ethanol significantly increases aldehyde retention, leading to lower perception of the worty character. In alcohol-free beers, both the absence of ethanol and the higher level of mono- and disaccharides such as maltose intensify such off-flavours. As improving Strecker aldehyde reduction by yeast seems difficult for alcohol-free beer production without using genetically modified yeasts or adding steps in the process, another interesting approach could be to add “ethanol-mimics” to increase off-flavour thresholds.

Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol-free beer.

Production of alcohol-free beer by limited fermentation is optimally performed in a packed-bed reactor. This highly controllable system combines short contact times between yeast and wort with the reduction of off-flavors to concentrations below threshold values. In the present study, the influence of immobilization of yeast to DEAE-cellulose on sugar fermentation and aldehyde reduction was monitored. Immobilized cells showed higher activities of hexokinase and pyruvate decarboxylase compared to cells grown in batch culture. In addition, a higher glucose flux was observed, with enhanced excretion of main fermentation products, indicating a reduction in the flux of sugar used for biomass production. ADH activity was higher in immobilized cells compared to that in suspended cells. However, during prolonged production a decrease was observed in NAD-specific ADH activity, whereas NADP-specific activity increased in the immobilized cells. The shifts in enzyme activities and glucose flux correlate with a higher in vivo reduction capacity of the immobilized cells.

Yeast ADHI Disruption: A Way to Promote Carbonyl Compounds Reduction in Alcohol-Free Beer Production

Alcohol-free beers are usually characterized by worty off-flavors and the lack of the pleasant fruity or ester aroma found in regular beers. Enhancing yeast reduction of 3-methylthiopropionaldehyde, 3-methylbutanal, and 2-methylbutanal appears to be a good means of improving the organoleptic quality of alcohol-free beers. Upon screening of various Saccharomyces cerevisiae yeasts for in vitro reductase activity, a haploid adh0 strain emerged as the most efficient yeast for nicotinamide adenine dinucleotide phosphate (reduced form) (NADPH)-dependent Strecker aldehyde reduction. Tetrad analysis of diploids (adh0 × 15D wild-type) demonstrated the predominant role of adh1 mutation to enhance aldehyde reductase. Consequent to such alcohol dehydrogenase gene disruption, acetaldehyde accumulates, although partly oxidized into acetic acid by the NADP cofactor. We propose that regeneration of this cofactor in adh1 strains can be improved by promoting NADPH-dependent aldehyde reductase activity.

Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiae

Production of alcohol-free beer by limited fermentation is optimally performed in a packed-bed reactor operating in downflow. This ensures a highly controllable system with optimal reactor design. In the present study, we report on changes in the physiology of immobilized yeast cells in the reactor. During production, a simultaneous increase in the activity of alcohol acetyl transferase, and formation of the esters ethyl acetate and isoamyl acetate were observed. In addition, the amount of unsaturated fatty acids decreased significantly. Since these phenomena coincided with a significant decrease in growth rate, we conclude that the anaerobic conditions, and the absence of substantial levels of unsaturated fatty acids in wort limit cell growth during production and stimulate formation of acetate esters. Low temperatures (2°C) appeared to suppress production of α-acetolactate whereas at 12°C, substantial levels were obtained. An optimal and constant flavor profile of the alcohol-free beer can be achieved by introduction of regular aerobic periods to stimulate yeast growth. Temperature can be used to control the rate of growth as well as the rate of flavor formation.

EFFECT OF ENVIRONMENTAL CONDITIONS ON FLOCCULATION AND IMMOBILISATION OF BREWER'S YEAST DURING PRODUCTION OF ALCOHOL-FREE BEER

A method using immobilised yeasts has been developed and successfully applied for production of alcohol-free beer. The influence of environmental conditions present during alcohol-free beer production on the flocculation and immobilisation of the yeast Saccharomyces cerevisiae var. uvarum was investigated in the present study. In wort, the cells developed flocculation at the end of exponential growth, according to the NewFlo phenotype. In defined medium, the flocculation capacity appeared to be temporary and was lost rapidly during the stationary phase. No increase in cell wall hydrophobicity at the onset of flocculation was observed in either medium. Low growth temperatures increased flocculation capacity approximately four-fold, compared to growth at high temperatures. The optimum temperature for flocculation was at 25°C with cells grown at low or high temperature. A novel method using carboxyfluorescein-stained cells was developed to analyse the initial adhesion of cells to carrier. This method also allowed rapid analysis of the effects of immobilisation to DEAE-cellulose carrier during alcohol-free beer production process. It appeared that a high flocculation capacity stimulated adhesion to the DEAE-carrier.

4882177 Method for the production of alcohol-free beer: Klaus Dziondziak, Pinneberg, Federal Republic of Germany assigned to Holsten-Brauerei AG

4882177 Method for the production of alcohol-free beer: Klaus Dziondziak, Pinneberg, Federal Republic of Germany assigned to Holsten-Brauerei AG