- Tytuł:
- Non-alcoholic beer production – an overview
- Autorzy:
-
Jackowski, M.
Trusek, A. - Powiązania:
- https://bibliotekanauki.pl/articles/779911.pdf
- Data publikacji:
- 2018
- Wydawca:
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
- Tematy:
-
non-alcoholic beer
fermentation
membrane separation
dealcoholisation
evaporation - Opis:
- Through years beer became one of the best known alcoholic beverages in the world. For some reason e.g. healthy lifestyle, medical reasons, driver’s duties, etc. there is a need for soft drink with similar organoleptic properties as standard beer. There are two major approaches to obtain such product. First is to interfere with biological aspects of beer production technology like changes in mashing regime or to perform fermentation in conditions that promote lower alcohol production or using special (often genetic modified) microorganism. Second approach is to remove alcohol from standard beer. It is mainly possible due to evaporation techniques and membrane ones. All these approaches are presented in the paper.
- Źródło:
-
Polish Journal of Chemical Technology; 2018, 20, 4; 32-38
1509-8117
1899-4741 - Pojawia się w:
- Polish Journal of Chemical Technology
- Dostawca treści:
- Biblioteka Nauki
Artykuł