Bossaerts Liezl, Van Opstaele Filip, Wouters Arno G B, Courtin Christophe M, Langenaeken Niels A
KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Enzyme, fermentation and Brewing Technology (EFBT), Centre for Food Science and Microbial Technology (CLM), Gebroerders De Smetstraat 1, B-9000 Ghent, Belgium; KU Leuven, Leuven Institute for Beer Research (LIBR), Gaston Geenslaan 1, B-3001 Leuven, Belgium.
Food Chem. 2025 Mar 30;469:142523. doi: 10.1016/j.foodchem.2024.142523. Epub 2024 Dec 17.
Due to compositional differences, the mouthfeel of non-alcoholic beers (NABs) is considered inferior to that of alcoholic beers (ABs). Carbonation properties are a key sensation regarding mouthfeel. This study quantified the amount of bubbles in ABs (n = 10) and NABs (n = 9), ranging from 3.5 to 33.2 bubbles/cm. Notably, NABs produce significantly less bubbles. After an extensive physicochemical characterisation of the beers, the relationship between beer composition and bubble quantity was investigated using response surface methodology. The model showed that the amount of bubbles was predominantly influenced by the CO content and the dynamic surface tension at low surface ages (200 ms). In turn, this surface tension was mainly governed by the presence of alcohol, although in NABs proteins and iso-alpha-acids also exerted a significant impact. The amount of bubbles in NABs may be improved by increasing the CO content or adding components that reduce the surface tension at low surface ages.
由于成分差异，无酒精啤酒（NABs）的口感被认为不如酒精啤酒（ABs）。碳酸化特性是影响口感的关键因素。本研究对10种酒精啤酒和9种无酒精啤酒中的气泡数量进行了量化，范围为3.5至33.2个气泡/平方厘米。值得注意的是，无酒精啤酒产生的气泡明显更少。在对啤酒进行广泛的物理化学表征后，使用响应面方法研究了啤酒成分与气泡数量之间的关系。该模型表明，气泡数量主要受CO含量和低表面老化时间（200毫秒）下的动态表面张力影响。反过来，这种表面张力主要受酒精的存在控制，不过在无酒精啤酒中，蛋白质和异α-酸也有显著影响。可以通过增加CO含量或添加能在低表面老化时间降低表面张力的成分来改善无酒精啤酒中的气泡数量。
