Editing Low alcohol beer

{{In progress}}

The interest in non-alcoholic beers is increasing due to consumer's concern about the negative impact of alcohol on health. As described by Güzel et al., processes commercially employed for the production of non-alcoholic beverages can be divided into two groups: biological and physical processes. The biological methods comprise alterations on the beer making process, namely on mashing, fermentation or use of special yeasts. The physical methods encompass the removal of ethanol after beer production by heat evaporation or membrane procedures (Güzel, Güzel, & Savaş Bahçeci, 2020). One of the main consequences of beer dealcoholisation is that important beer components may be removed along with ethanol, such as volatile and flavour compounds or other low-molecular-weight and non-volatile compounds. In addition, another strategy to produce alcohol-free beers is to use lower original wort ex­tracts in order to reduce alcohol formation during fermentation. The data shown in Table 3 allows to infer that the TPC of non-alcoholic beer tends to be lower comparing to typical beers. The lower values for alcohol-free beers may be attributed to losses produced by the dealcoholisation processes employed.<ref name=cargui>Carvalho DO, Guido LF. [https://www.sciencedirect.com/science/article/abs/pii/S0308814621020999 A review on the fate of phenolic compounds during malting and brewing: technological strategies and beer styles.] ''Food Chem.'' 2022;372:131093.</ref>