Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer
The production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the different flavour profile they have compared to regular beers. In this study, a brown ale beer was used to obtain a low alcohol beer by osmotic distillation in a small pilot...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/8780725 |
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| author | Liguori Loredana De Francesco Giovanni Albanese Donatella Mincione Antonio Perretti Giuseppe Di Matteo Marisa Russo Paola |
| author_facet | Liguori Loredana De Francesco Giovanni Albanese Donatella Mincione Antonio Perretti Giuseppe Di Matteo Marisa Russo Paola |
| author_sort | Liguori Loredana |
| collection | DOAJ |
| description | The production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the different flavour profile they have compared to regular beers. In this study, a brown ale beer was used to obtain a low alcohol beer by osmotic distillation in a small pilot plant. Beer-diluted carbonated solutions were used as strippers and were taken under flux of CO2 in order to contrast loss of volatiles from beer during the process. A forced carbonation was applied on LAB to avoid the foam collapse. Furthermore, hop extract and pectin solution were added to LAB to improve the overall taste and body. Results highlighted an improvement into retention of volatiles probably due to the use of carbonated solutions such as strippers. The forced carbonation and the addition of pectins ensured both a higher concentration of dissolved CO2 and a higher stability of foam in LAB. The antioxidant activity of beer remained unchanged. The sensory analysis highlighted differences among low alcohol beer and original one. The addition of hop extract and pectin solution to LAB better maintained hop and fruity-citrus notes during tasting, compared with the original beer. |
| format | Article |
| id | doaj-art-cf78a58a43f6404b9a89eab1d09278e9 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-cf78a58a43f6404b9a89eab1d09278e92025-02-03T05:58:34ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/87807258780725Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol BeerLiguori Loredana0De Francesco Giovanni1Albanese Donatella2Mincione Antonio3Perretti Giuseppe4Di Matteo Marisa5Russo Paola6Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, ItalyDepartment of Economic and Food Science, University of Perugia, Via San Costanzo, 06126 Perugia, ItalyDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, ItalyDepartment of Agriculture, Mediterranean University of Reggio Calabria, C.da Melissari, Reggio Calabria, ItalyDepartment of Economic and Food Science, University of Perugia, Via San Costanzo, 06126 Perugia, ItalyDepartment of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, ItalyDepartment of Chemical Engineering Materials Environment, Sapienza University of Rome, Via Eudossiana 18, 00184 Roma, ItalyThe production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the different flavour profile they have compared to regular beers. In this study, a brown ale beer was used to obtain a low alcohol beer by osmotic distillation in a small pilot plant. Beer-diluted carbonated solutions were used as strippers and were taken under flux of CO2 in order to contrast loss of volatiles from beer during the process. A forced carbonation was applied on LAB to avoid the foam collapse. Furthermore, hop extract and pectin solution were added to LAB to improve the overall taste and body. Results highlighted an improvement into retention of volatiles probably due to the use of carbonated solutions such as strippers. The forced carbonation and the addition of pectins ensured both a higher concentration of dissolved CO2 and a higher stability of foam in LAB. The antioxidant activity of beer remained unchanged. The sensory analysis highlighted differences among low alcohol beer and original one. The addition of hop extract and pectin solution to LAB better maintained hop and fruity-citrus notes during tasting, compared with the original beer.http://dx.doi.org/10.1155/2018/8780725 |
| spellingShingle | Liguori Loredana De Francesco Giovanni Albanese Donatella Mincione Antonio Perretti Giuseppe Di Matteo Marisa Russo Paola Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer Journal of Food Quality |
| title | Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer |
| title_full | Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer |
| title_fullStr | Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer |
| title_full_unstemmed | Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer |
| title_short | Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer |
| title_sort | impact of osmotic distillation on the sensory properties and quality of low alcohol beer |
| url | http://dx.doi.org/10.1155/2018/8780725 |
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