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- Title
Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor.
- Authors
Rettberg, Nils; Lafontaine, Scott; Schubert, Christian; Dennenlöhr, Johanna; Knoke, Laura; Diniz Fischer, Patrícia; Fuchs, Johannes; Thörner, Sarah
- Abstract
The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, NABs produced by restricted fermentations were the most worty, thick, and sweet, whereas NABs that were physically dealcoholized had the lowest taste/aroma intensities and were the sourest, most thin, and least sweet. Interestingly, the method of dealcoholization had a minor impact on the flavor profile. The use of maltose intolerant yeast as well as the implementation of combined treatments, such as blending dealcoholized beer with beer containing alcohol, were the techniques found to produce NABs with more harmonious and multifaceted chemical and flavor profiles. NABs with increased hop aroma volatiles were the most harmonious, particularly highlighted by the NA IPA reference. Even though dry-hopped character might be atypical for pilsner-style beer, dry-hopping appears as a simple application to produce NABs with more harmonious flavor.
- Subjects
NON-alcoholic beer; BEER industry; FLAVOR; MALTOSE
- Publication
Beverages, 2022, Vol 8, Issue 1, p4
- ISSN
2306-5710
- Publication type
Article
- DOI
10.3390/beverages8010004