IMPROVING TASTE OF ALCOHOL FREE BEER WITH AROMAS FROM REGULAR BEER
Consumers often
complain that alcohol-free beer is tasteless, but some of the aromas it is
lacking can be carried across from regular beer. Researchers from the
University of Valladolid (Spain) have developed the technique and a panel of
tasters has confirmed its effectiveness.
The
alcohol in beer acts as a solvent for a variety of aromatic compounds;
therefore, when it is eliminated, as in non-alcoholic beers, the final product
loses aromas and some of its taste. It is difficult to recover these compounds,
but researchers from the University of Valladolid have done just this using a
pervaporation process.
"This
technique consists in using a semipermeable membrane to separate two fractions
from alcoholic beer: one liquid phase in which alcohol is retained, and another
gaseous phase, where the aromatic compounds come in," Carlos A. Blanco,
one of the authors explains. "Then, this gaseous phase can be condensed,
the aromatic compounds extracted and added to non-alcoholic beer."
To
conduct the study, the scientists used a special beer (with 5.5% alcohol) and
another reserve beer (6.5%) from which they extracted three aromatic compounds:
ethyl acetate, isoamyl acetate and isobutyl alcohol. They then added these
substances to two 'almost' alcohol-free beers on the market: low-alcohol beer
(less than 1% ABV) and alcohol-free beer (less than 0.1% ABV)..
A
panel of experts tasted them. 90% of tasters preferred enriched low-alcohol
beer instead of their original factory counterparts, and this percentage rose
to 80% for alcohol-free beer. The figures have been published in the 'Journal
of Food Engineering'.
"In
light of these results, we conclude that the taste is improved, and thus the
quality of this 'alcohol-free' beer, as the majority of panellists preferred
the beer with aromas to the original," Blanco confirms.
The
researchers recognise that this technique cannot yet capture all the aromas and
tastes associated with alcoholic beer, but it does show progress in making
'alcohol-free' varieties more palatable for the consumer.
Spain
is the primary producer and consumer of alcohol-free beer in the European
Union. Around 13% of the beer sold in this country is alcohol-free, consumption
of which has increased in recent years due to driving restrictions and for
health reasons
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