A novel approach for the production of a non-alcohol beer (≤0.5% abv) by a combination of limited fermentation and vacuum distillation
Author:
Affiliation:
1. College of Life Sciences; Yantai University; Yantai Shandong 264005 People's Republic of China
Publisher
Wiley
Subject
Food Science
Reference10 articles.
1. Low-alcohol beers: Flavor compounds, defects, and improvement strategies;Blanco;Crit. Rev. Food Sci. Nutr.,2014
2. A review of methods of low alcohol and alcohol-free beer production;Branyik;J. Food Eng.,2012
3. Beer Flavour and Beer Quality
4. A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces cerevisiae, Saccharomyces ludwigii and Saccharomyces rouxii on brewer's spent grain;Mohammadi;Braz. J.Microbiol.,2011
5. Production of non-alcoholic beer using free and immobilized cells of Saccharomyces cerevisiae deficient in the tricarboxylic acid cycle;Navratil;Biotechnol. Appl. Biochem.,2002
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