Editing Low alcohol beer
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In making low-alcohol beers it is usual to mash well-cured malts with caramel malts at high temperatures to minimize saccharification, and so reduce the production of fermentable sugars.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> | In making low-alcohol beers it is usual to mash well-cured malts with caramel malts at high temperatures to minimize saccharification, and so reduce the production of fermentable sugars.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> | ||
A number of different procedures for manufacturing alcohol-free and low-alcohol beers are available: removal of alcohol by distillation, vacuum distillation, vacuum evaporation, dialysis, reverse osmosis, restricted fermentation, use of special yeasts, production of a wort having a less pronounced flavour, use of spent grains and CO2 extraction.<ref>Bartolomé B, Pena-Neira A, Gómez-Cordovés C. [https://link.springer.com/article/10.1007/s002170050574 Phenolics and related substances in alcohol-free beers.] ''Eur Food Res Technol.'' 2000;210(6):419–423.</ref> the results of this study have shown the values for the contents of the | A number of different procedures for manufacturing alcohol-free and low-alcohol beers are available: removal of alcohol by distillation, vacuum distillation, vacuum evaporation, dialysis, reverse osmosis, restricted fermentation, use of special yeasts, production of a wort having a less pronounced flavour, use of spent grains and CO2 extraction.<ref>Bartolomé B, Pena-Neira A, Gómez-Cordovés C. [https://link.springer.com/article/10.1007/s002170050574 Phenolics and related substances in alcohol-free beers.] ''Eur Food Res Technol.'' 2000;210(6):419–423.</ref> the results of this study have shown the values for the contents of the phenolic components in the alcohol-free beers to be lower than the values for the standard beers, attributable to differences in the duration of fermentation and the yeast strains employed in brewing alcohol-free beers (e.g., the case of tyrosol) and to losses brought about by the dealcoholization processes employed (e.g., p-coumaric acid, caffeic acid, vanillic acid, etc.). | ||