Membrane‐based and thermal methods to produce non‐alcoholic beverages have been used for many years to remove ethanol from beer and other alcoholic, fermented matrices. The aim of all applied methods is to eliminate the ethanol as selectively as possible. Besides legal regulations and nutritional health benefits, different physical production methods as well as the effects on the aroma composition after different production steps and possibilities for procedural descriptions are elucidated.

中文翻译：

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饮料基质脱醇的物理方法及其对品质属性的影响

生产非酒精性饮料的基于膜的方法和热方法已被用于从啤酒和其他酒精，发酵基质中去除乙醇。所有应用方法的目的是尽可能有选择地消除乙醇。除了法律法规和营养健康益处外，还阐明了不同的物理生产方法，以及不同生产步骤后对香气成分的影响以及程序描述的可能性。