Abstract
Membrane-based and thermal methods to produce non-alcoholic beverages have been used for many years to remove ethanol from beer and other alcoholic, fermented matrices. The aim of all applied methods is to eliminate the ethanol as selectively as possible. Besides legal regulations and nutritional health benefits, different physical production methods as well as the effects on the aroma composition after different production steps and possibilities for procedural descriptions are elucidated.
| Original language | English |
|---|---|
| Pages (from-to) | 310-326 |
| Number of pages | 17 |
| Journal | ChemBioEng Reviews |
| Volume | 4 |
| Issue number | 5 |
| DOIs | |
| State | Published - 2017 |
Keywords
- German purity law
- Non-alcoholic beer
- Sensory description
- Thermal dealcoholization
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