De Francesco Giovanni, Marconi Ombretta, Sileoni Valeria, Freeman Gary, Lee Eung Gwan, Floridi Simona, Perretti Giuseppe
Department of Agricultural, Food and Environmental Science, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
Italian Brewing Research Centre, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
J Food Sci Technol. 2021 Apr;58(4):1488-1498. doi: 10.1007/s13197-020-04662-5. Epub 2020 Aug 8.
A comparative study was performed to better understand the feasibility of osmotic distillation as a process to produce a low-alcohol beer. Four diverse commercial beers styles were considered. The regular and corresponding dealcoholised beers were compared. The quality attributes and the volatile compounds loss after the dealcoholisation were checked. The work focused on the sensory properties of the obtained samples. A trained panel evaluated how the chosen sensory descriptors were influenced by the treatment. The results of quality attributes and volatile compounds were in line with works previously published by the authors. Interestingly, the results highlighted that beer characterized by malty character is more suitable than pale lager to be dealcoholised by the osmotic distillation process. The low alcohol milk stout and stout flavour profile, especially in terms of taste, was like the corresponding regular beer. Osmotic distillation was demonstrated to be a feasible process to produce low-alcohol beer.
进行了一项比较研究，以更好地了解渗透蒸馏作为生产低醇啤酒工艺的可行性。考虑了四种不同的商业啤酒风格。对常规啤酒和相应的脱醇啤酒进行了比较。检查了脱醇后的质量属性和挥发性化合物损失。这项工作聚焦于所得样品的感官特性。一个经过培训的小组评估了所选感官描述词受处理方式的影响。质量属性和挥发性化合物的结果与作者之前发表的研究一致。有趣的是，结果突出表明，具有麦芽风味的啤酒比淡色拉格啤酒更适合通过渗透蒸馏工艺进行脱醇。低醇牛奶世涛啤酒的风味特征，尤其是在口感方面，与相应的常规啤酒相似。结果表明，渗透蒸馏是生产低醇啤酒的可行工艺。
