With greater interest in health and concern about weight and considering the warnings about alcohol abuse, especially when driving, consumer preference for low-alcohol and alcohol-free beer is increasing, but the definitions of “ low-alcohol ” and “ alcohol-free ” beers vary in different countries as well as their composition. Low-alcohol or any other word or description which implies that the drink being described is low in alcohol may not be applied to any alcoholic drink unless: (a) the drink has an alcoholic strength by volume of not more than 1.2% and (b) the drink is marked or labeled with an indication of its maximum alcoholic strength immediately preceded by the word “ not more than. ” The most common way to produce non-alcoholic beers is to modify the normal brewing process so that fermentation is limited and almost no ethanol is produced. There are several techniques for determining alcohol concentration by controlling the extent of fermentation. Moreover, beers produced in a traditional way and in different brands can be made alcohol-free by using physical methods to remove the alcohol at the end of the production process. The biological methods used to produce alcohol-free beers do not usually require special extra plant, but rather a more accurately controlled process to prevent an overproduction of alcohol.
Production of alcohol-free beer / Montanari, Luigi; Marconi, O.; Mayer, H.; Fantozzi, P.. - 1:(2008), pp. 61-75.
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|Titolo:||Production of alcohol-free beer|
|Data di pubblicazione:||2008|
|Citazione:||Production of alcohol-free beer / Montanari, Luigi; Marconi, O.; Mayer, H.; Fantozzi, P.. - 1:(2008), pp. 61-75.|
|Appare nelle tipologie:||2.1 Contributo in volume (Capitolo o Saggio)|