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首页> 外文期刊>Journal of the Institute of Brewing >Assessment of quality and production process of a non-alcoholic stout beer using reverse osmosis
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Assessment of quality and production process of a non-alcoholic stout beer using reverse osmosis

机译：使用反渗透技术评估无酒精烈性黑啤酒的质量和生产过程

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The market for low-alcohol and non-alcoholic beer has been increasing owing to factors such as health concerns, calorie content, strict traffic laws and religion, among others. Beer presents some good nutritional characteristics such as B-complex vitamins, antioxidants, minerals, fibre, protein and carbohydrates. The availability of non-alcoholic products is still very low in Brazil and worldwide. This study produced four samples of non-alcoholic dark beer derived from a Foreign Extra Stout beer style with 6.6% v/v alcohol using the process of reverse osmosis. The membrane filtration processes showed that the fouling rate coefficient increases with time and permeate volume while the flow decreases. The values of colour, bitterness, pH, phenolic compounds and antioxidant activity were maintained close to the parameters of the standard beer (counter test) when the reverse osmosis process was conducted with a diluted sample at a temperature of 20 degrees C. Copyright (C) 2016 The Institute of Brewing & Distilling
机译：由于诸如健康问题，卡路里含量，严格的交通法规和宗教信仰等因素，低酒精和无酒精啤酒的市场一直在增长。啤酒具有一些良好的营养特性，例如B复合维生素，抗氧化剂，矿物质，纤维，蛋白质和碳水化合物。在巴西和世界范围内，非酒精类产品的供应量仍然很低。这项研究使用反渗透工艺生产了四个非酒精黑啤酒样品，这些样品来自外国Extra Stout啤酒风格，含6.6％v / v酒精。膜过滤过程表明结垢率系数随时间和渗透物体积增加而流量减小。当在20摄氏度的温度下用稀释的样品进行反渗透过程时，颜色，苦味，pH，酚类化合物和抗氧化剂活性的值保持接近标准啤酒的参数（抗衡测试）。 ）2016酿造与蒸馏研究所

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