Beer is described as a drink susceptible to changes, so any modification in the production process will cause variations in the sensory profile and chemical composition. Alcohol removal during low-alcohol beer production may significantly influence the quality of the beverage. Development and physicochemical characterization of low-alcohol beers from modified processes were performed in this study. In order to obtain low-alcohol beers, modifications were carried out in stages of the production process, in relation to malt concentration, malt processing, and mashing temperature. Fractional factorial design was applied at two levels to an optimization study, demonstrating that only the parameters of extract content and alcohol content were significant, with systematic influence of these factors in the response. Alcohol content showed results of 4.93% in the standard beer and 0.97–2.35% in the samples with low-alcohol content.

中文翻译：

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酿造过程中的冷饲料：低酒精啤酒生产的创新方法的优化

啤酒被描述为易变的饮料，因此生产过程中的任何变化都会引起感官特征和化学成分的变化。低酒精啤酒生产过程中的酒精去除可能会严重影响饮料的质量。在这项研究中，对改性工艺生产的低度啤酒进行了开发和理化表征。为了获得低度啤酒，在生产过程的各个阶段对麦芽浓度，麦芽加工和糖化温度进行了修改。分数阶乘设计在两个级别上用于优化研究，表明只有提取物含量和酒精含量的参数才有意义，并且这些因素在响应中具有系统性的影响。酒精含量显示为4。