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Beverage dealcoholization processes: Past, present, and future
Trends in Food Science & Technology ( IF 15.3 ) Pub Date : 2017-10-31 , DOI: 10.1016/j.tifs.2017.10.018
Dave Mangindaan , K. Khoiruddin , I.G. Wenten

Background

It is clearly observed that there is a highly significant increase on the demand of non-alcoholic beverages (such as beer and wine) for the last few years. However, there is a huge issue faced by the market, where most of the available non-alcoholic beverages are not organoleptically accepted, as they exhibit lack of flavor and aroma, and also different taste compared to the regular brews. Therefore, it is imperative to have appropriate processes or methods to selectively remove ethanol while retaining the volatile components that are related with flavor and aroma of original brew.

Scope and approach

To present a clear background about the dealcoholization and its importance, this paper will bring a brief discussion on the nutrient and health aspects related to the beer and wine. Furthermore, some conventional approaches for dealcoholization in the past will be discussed, mainly on the thermal-based processes. Moreover, the state of the art and the present status of the beverage dealcoholization processes will be discussed in detail, focusing on the approaches utilizing membranes along with some miscellaneous dealcoholization methods. In addition, the dealcoholization employing the membrane processes is the spotlight for the future perspective and development.

Key findings and conclusions

The membrane processes demonstrate promising results for beverage dealcoholizations while preserving the sensorial properties. However, there is still a lot effort to be placed on the research for the development of the prospective separation process that may produce brews that are both healthy (dealcoholized) and delicious.



中文翻译:

饮料脱醇过程:过去,现在和将来

背景

可以清楚地观察到,在过去的几年中,非酒精饮料(例如啤酒葡萄酒)的需求已大大增加。但是,市场面临着一个巨大的问题,因为大多数无酒精饮料缺乏风味和香气,而且与普通啤酒相比味道也不同,因此不能被感官接受。因此,必须有适当的过程或方法来选择性地除去乙醇,同时保留与原始酿造的风味和香气有关的挥发性组分。

范围和方法

为了提供有关脱醇及其重要性的清晰背景,本文将简要讨论与啤酒和葡萄酒有关的营养和健康方面。此外,将讨论过去用于脱醇的一些常规方法,主要是基于热的工艺。此外,将详细讨论饮料脱醇工艺的现有技术和现状,重点是利用的方法以及一些其他脱醇方法。此外,采用膜工艺的脱醇是未来展望和发展的重点。

主要发现和结论

膜工艺证明了饮料脱醇的前景广阔,同时又保留了感官特性。但是,在前瞻性分离过程的开发方面仍需付出大量努力,以生产出既健康(脱醇)又美味的啤酒。

更新日期:2017-10-31
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