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Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review
Journal of the American Society of Brewing Chemists ( IF 2 ) Pub Date : 2019-03-21 , DOI: 10.1080/03610470.2019.1569452
Konstantin Bellut 1 , Elke K. Arendt 1, 2
Affiliation  

Abstract The nonalcoholic and low alcohol beer (NABLAB) market has enjoyed significant growth in the past years and is forecasted to keep growing. However, NABLAB has organoleptic issues and lacks acceptance from many consumers. While dealcoholization methods focus on gentle and the most selective ways possible to remove ethanol from normal strength beers to not compromise the taste, biological methods focus on the limited production of ethanol during fermentation. In particular, investigations into the application of yeasts from the non-Saccharomyces sector have gained momentum in recent years, which can potentially introduce new flavors to NABLAB without the necessity of special equipment. This article provides comprehensive insight into the NABLAB market. Consumer studies with NABLAB provide recommendations for marketers and product developers. Finally, the use of non-Saccharomyces yeasts in the production of NABLAB is discussed in detail. Research into the use of non-Saccharomyces yeasts for the production of NABLAB demonstrates promising results. However, for most species, the research is still in the early stages and requires further investigation into flavor characteristics and the practicality of up-scaling. Nonetheless, the application of non-Saccharomyces species could introduce new, nonconventional flavors into NABLAB brewing in an easy to apply manner.

中文翻译:

机遇与挑战:非酒精和低酒精啤酒酿造中的非酵母菌——综述

摘要 无酒精和低度酒精啤酒 (NABLAB) 市场在过去几年中取得了显着增长,并预计将继续增长。然而,NABLAB 存在感官问题,缺乏许多消费者的认可。虽然脱醇方法侧重于温和且最具选择性的方法,可以从普通强度啤酒中去除乙醇以不影响口味,但生物方法侧重于发酵过程中乙醇的有限产量。特别是,近年来对非酵母菌领域酵母应用的研究取得了进展,这可能会在不需要特殊设备的情况下为 NABLAB 引入新的风味。本文提供了对 NABLAB 市场的全面洞察。NABLAB 的消费者研究为营销人员和产品开发人员提供建议。最后,详细讨论了在 NABLAB 生产中使用非酿酒酵母。对使用非酵母菌生产 NABLAB 的研究显示出有希望的结果。然而,对于大多数物种而言,该研究仍处于早期阶段,需要进一步研究风味特征和放大的实用性。尽管如此,非酵母属物种的应用可以以一种易于应用的方式将新的、非常规的风味引入 NABLAB 酿造中。该研究仍处于早期阶段,需要进一步研究风味特征和升级的实用性。尽管如此,非酵母属物种的应用可以以一种易于应用的方式将新的、非常规的风味引入 NABLAB 酿造中。该研究仍处于早期阶段,需要进一步研究风味特征和升级的实用性。尽管如此,非酵母属物种的应用可以以一种易于应用的方式将新的、非常规的风味引入 NABLAB 酿造中。
更新日期:2019-03-21
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