Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles

Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles

A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, ABV, polyphenols, bitterness) and sensory profiles u...

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Bibliographic Details
Main Authors: Imogen Ramsey, Qian Yang, Ian Fisk, Charfedinne Ayed, Rebecca Ford
Format: Article
Language:English
Published: Elsevier 2021-06-01
Series:Food Chemistry: X
Subjects:
Physicochemical
Sensory
Reverse osmosis
Non-alcoholic beer
Dealcoholization
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157521000092

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http://www.sciencedirect.com/science/article/pii/S2590157521000092

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