Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer
المؤلفون المشاركون
Liguori, Loredana
Albanese, Donatella
Di Matteo, Marisa
Giovanni, De Francesco
Antonio, Mincione
Giuseppe, Perretti
Paola, Russo
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-01-21
دولة النشر
مصر
عدد الصفحات
11
الملخص EN
The production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the different flavour profile they have compared to regular beers.
In this study, a brown ale beer was used to obtain a low alcohol beer by osmotic distillation in a small pilot plant.
Beer-diluted carbonated solutions were used as strippers and were taken under flux of CO2 in order to contrast loss of volatiles from beer during the process.
A forced carbonation was applied on LAB to avoid the foam collapse.
Furthermore, hop extract and pectin solution were added to LAB to improve the overall taste and body.
Results highlighted an improvement into retention of volatiles probably due to the use of carbonated solutions such as strippers.
The forced carbonation and the addition of pectins ensured both a higher concentration of dissolved CO2 and a higher stability of foam in LAB.
The antioxidant activity of beer remained unchanged.
The sensory analysis highlighted differences among low alcohol beer and original one.
The addition of hop extract and pectin solution to LAB better maintained hop and fruity-citrus notes during tasting, compared with the original beer.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Liguori, Loredana& Giovanni, De Francesco& Albanese, Donatella& Antonio, Mincione& Giuseppe, Perretti& Di Matteo, Marisa…[et al.]. 2018. Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1185577
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Liguori, Loredana…[et al.]. Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer. Journal of Food Quality No. 2018 (2018), pp.1-11.
https://search.emarefa.net/detail/BIM-1185577
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Liguori, Loredana& Giovanni, De Francesco& Albanese, Donatella& Antonio, Mincione& Giuseppe, Perretti& Di Matteo, Marisa…[et al.]. Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1185577
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185577
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر