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ALCOHOL-FREE BEER PRODUCTION BY VACUUM DISTILLATION

机译：真空蒸馏生产无酒精啤酒

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摘要

A significant increase in alcohol-free beer sales can be observed in recent time. The effort of all beer brewers is to make a product that would be similar to a classic beer style. But these efforts interfere with two problems. The first one is ;a significant effect of beer on beer taste the second one is so-called worty flavour arising during the traditional production of alcohol-free beer. The problem of the worty flavour has been eliminated by many beer brewers and therefore, the quality of the beers being offered has increased noticeably. To substitute alcohol is more difficult and already during preliminary tests, significant sensorial differences could be observed between alcohol-free beer with alcohol content of 0.0 % by volume and beer with a permitted alcohol level of 0.5 % by volume. Despite this handicap, it was decided to leave beer without alcohol, which opens further sales potential. The correctness of this way is also confirmed by awarding the alcohol-free beer Forman by Zlata Salima (Gold Salima) medal.
机译：最近一段时间，无酒精啤酒的销售量显着增加。所有啤酒酿造商的努力都是为了制造出与经典啤酒风格相似的产品。但是这些努力干扰了两个问题。第一个是啤酒对啤酒味道的显着影响，第二个是在传统无酒精啤酒生产过程中产生的所谓的苦味。许多啤酒酿造商已经消除了令人讨厌的味道的问题，因此，所提供的啤酒的质量显着提高。替代酒精更加困难，并且已经在初步测试中，在酒精含量为0.0％（体积）的无酒精啤酒与啤酒的酒精含量为0.5％（体积）之间，可以观察到明显的感官差异。尽管存在这种障碍，但还是决定不使用酒精来饮用啤酒，这进一步扩大了销售潜力。通过用Zlata Salima（金Salima）奖牌授予无酒精啤酒Forman，也可以确认这种方法的正确性。

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  • 来源
    《Kvasny prumysl》 |2008年第12期|149-151|共3页
  • 作者

    VACLAV POTESIL; VLASTIMIL ZEDEK;

  • 作者单位

    PIVO Praha, spol. s r. o., Podskalska 10, 128 46 Praha 2;

    Pivovar Cerna Hora, a. s., 679 21 Cerna Hora 3/5;

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