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首页> 外文期刊>Journal of the Institute of Brewing >Simulation of vacuum distillation to produce alcohol-free beer
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Simulation of vacuum distillation to produce alcohol-free beer

机译：模拟真空蒸馏生产无酒精啤酒

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Several processes have been developed for producing alcohol-free beer while maintaining desirable sensory characteristics. One of the most popular thermal processes used is distillation, where not only ethanol but volatile aromatic components are partly or completely removed from the beer. Based on data from the literature and using the Aspen Plus simulator, this study evaluates and compares the aroma profiles of alcohol-free beers obtained by continuous vacuum distillation with different pressures and processes. Three processes were simulated at pressures of 60, 102, and 200 mbar. The first (Process A) was a standard continuous vacuum distillation, where the bottom product was an alcohol-free beer. In the second (Process B), the bottom product was blended with a standard beer that had not undergone any thermal process. In the third (Process C), part of the top stream was mixed with the bottom product. This study considered eight major compounds in beer: ethanol, propanol, isobutanol, 2-methyl-1-butanol, 3-methyl-1-butanol, ethyl acetate, diacetyl and isoamyl acetate. The three simulated pressure ranges showed similar results, indicating that reducing the pressure below 200 mbar did not improve separation. Further, vacuum distillation did not remove diacetyl from the beer. Processes B and C resulted in beer that was richer in flavour compounds. Furthermore, when these processes were compared to Process A, the concentration of esters was markedly higher. (C) 2019 The Institute of Brewing & Distilling
机译：已经开发了几种生产无酒精啤酒同时保持理想的感官特性的方法。蒸馏中使用的最流行的热过程之一是蒸馏，不仅乙醇，而且挥发性或芳香族成分也被部分或完全从啤酒中除去。基于文献数据并使用Aspen Plus模拟器，本研究评估和比较了在不同压力和过程下通过连续真空蒸馏获得的无酒精啤酒的香气特征。在60、102和200 mbar的压力下模拟了三个过程。第一种方法（方法A）是标准的连续真空蒸馏，底部产品是无酒精啤酒。在第二步（过程B）中，将底部产品与未经任何热处理的标准啤酒混合。在第三步（方法C）中，一部分塔顶料流与塔底产物混合。这项研究考虑了啤酒中的八种主要化合物：乙醇，丙醇，异丁醇，2-甲基-1-丁醇，3-甲基-1-丁醇，乙酸乙酯，二乙酰基和乙酸异戊酯。三个模拟压力范围显示出相似的结果，表明将压力降低到200 mbar以下不会改善分离。此外，真空蒸馏没有从啤酒中除去二乙酰基。过程B和C产生的啤酒富含风味化合物。此外，当将这些方法与方法A进行比较时，酯的浓度明显更高。 （C）2019酿造与蒸馏研究所

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