State of the art in low-alcohol beer production
1999
Perpete, P. | Collin, S. (Universite catholique de Louvain, Louvain-la-Neuve (Belgium). Lab. de brasserie et des industries alimentaires)
Alcohol-free beers are usually characterized by a worty off-flavour and a lack of the pleasant fruity aroma found in regular beers. The available published analytical data on ester and aldehyde levels in alcohol-free beers confirm these defects. The comparison presented here shows that all processes currently used to produce this type of beverage fail to yield a satisfactory product. Neither ethanol removal nor limited fermentation is suited for producing a pleasant-tasting alcohol-free beer. New studies are needed to devise new strategies based on better identification of the compounds contributing to the worty off-flavour and better knowledge of yeast physiology.
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