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首页> 外文期刊>Journal of the Institute of Brewing >A novel approach for the production of a non-alcohol beer (≤0.5% abv) by a combination of limited fermentation and vacuum distillation
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A novel approach for the production of a non-alcohol beer (≤0.5% abv) by a combination of limited fermentation and vacuum distillation

机译：通过有限发酵和真空蒸馏的组合生产无酒精啤酒（≤0.5％abv）的新方法

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摘要

Despite the increasing demand, the production of non-alcohol beers is still limited by unsatisfactory or artificial flavour and taste. In this study, a novel approach to producing non-alcohol beer is presented, in which the alcohol-reducing techniques, limited fermentation and vacuum distillation were combined. Starting from barley and wheat malts, wort with a low level of fermentable sugars was prepared by infusion mashing and lautering. Limited fermentation was carried out by Saccharomycodes ludwigii at 18℃. When the level of fermentable sugar was reduced by 25%, the fermented wort was quickly cooled from 18 to 0℃ and held at that temperature for two days. The young beer was obtained after degassing and removal of yeast and was then subjected to vacuum distillation at 0.06 MPa to remove the alcohol. The concentrated extract is suitable for storage and transportation. The final product of non-alcohol beer was obtained by dilution with deoxygenated water and carbonation with 6.0 g/L CO_2, followed by addition of 8-12% of regular beer and equilibration for 2-3 days to develop normal beer aroma. The results showed that the non-alcohol beer had several favourable properties, including the alcohol level of <0.5% (v/v), colour 7.0 (EBC), thiobarbituric acid value of 1.05 and ratio of alcohols to esters of 1.08. Compared with other methods for the production of non-alcohol beer, this novel approach produced a favourable alternative to regular beers with similar flavour characteristics and satisfactory stability.
机译：尽管需求增加，但是非酒精啤酒的生产仍然受到不令人满意或人为的风味和味道的限制。在这项研究中，提出了一种生产无酒精啤酒的新方法，其中将减少酒精的技术，有限发酵和真空蒸馏相结合。从大麦和小麦的麦芽开始，通过捣碎捣碎和过滤制成低麦芽汁的可发酵糖。在18℃下通过酵母菌路德维希氏菌进行有限的发酵。当可发酵糖的含量降低25％时，发酵麦芽汁迅速从18℃冷却至0℃，并在该温度下保持2天。将啤酒脱气并除去酵母后，获得年轻啤酒，然后在0.06 MPa下进行真空蒸馏以除去醇。浓缩的提取物适合储存和运输。通过用脱氧水稀释并用6.0 g / L CO_2进行碳酸化，然后添加8-12％的常规啤酒并平衡2-3天以产生正常的啤酒香气，可以得到无酒精啤酒的最终产品。结果表明，该无酒精啤酒具有若干良好的性能，包括酒精含量<0.5％（v / v），颜色7.0（EBC），硫代巴比妥酸值1.05和醇与酯之比1.08。与其他生产无酒精啤酒的方法相比，这种新颖的方法可以替代具有相似风味特征和令人满意的稳定性的普通啤酒。

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  • 来源
    《Journal of the Institute of Brewing》 |2017年第4期|533-536|共4页
  • 作者

    Zhumao Jiang; Baoyu Yang; Xiao Liu; Song Zhang; Jing Shan; Jie Liu; Xiaoran Wang;

  • 作者单位

    College of Life Sciences, Yantai University, Yantai, Shandong, 264005, People's Republic of China;

    College of Life Sciences, Yantai University, Yantai, Shandong, 264005, People's Republic of China;

    College of Life Sciences, Yantai University, Yantai, Shandong, 264005, People's Republic of China;

    College of Life Sciences, Yantai University, Yantai, Shandong, 264005, People's Republic of China;

    College of Life Sciences, Yantai University, Yantai, Shandong, 264005, People's Republic of China;

    College of Life Sciences, Yantai University, Yantai, Shandong, 264005, People's Republic of China;

    College of Life Sciences, Yantai University, Yantai, Shandong, 264005, People's Republic of China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    non-alcohol beer; limited fermentation; vacuum distillation;

    机译：非酒精啤酒;有限的发酵;真空蒸馏;

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