A review of methods of low alcohol and alcohol-free beer production

Author:

Brányik Tomáš,Silva Daniel P.,Baszczyňski Martin,Lehnert Radek,Almeida e Silva João B.

Funder

Ministry of Education, Youth and Sports of the Czech Republic

National Council for Scientific and Technological Development (CNPq/Brazil)

Sergipe State Research and Technological Innovation Foundation (FAPITEC/SE, Brazil)

Publisher

Elsevier BV

Subject

Food Science

Reference102 articles.

1. Aivasidis, A., Wandrey, Ch., Ellis, H.G., Katzke, M., 1991. Continuous fermentation of alcohol-free beer with immobilized yeast in fluidized bed reactors. In: Proceedings of the European Brewing Convention Congress, Lisbon, Portugal.

2. Anglerot, D., 1994. Process of making alcohol-free beer and beer aroma concentrates. US Patent 5308,631.

3. API Schmidt-Bretten, 2004. Sigmatec Dealcoholization System, Nr. 372e, 10/2004. (downloaded 20.07.10).

4. Evaluation of processes for the production of low- and non-alcohol beer;Attenborough;Ferment,1988

5. DSB repair: the yeast paradigm;Aylon;DNA Repair,2004

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