How to make Non-alcoholic beer in brewery?
- Sep 17, 2022
- 76
- tiantai
Non-alcoholic beer is brewed with the same raw materials as ordinary beer, but the original wort concentration of non-alcoholic beer is generally very low, mostly between 5~10°P. It is brewed by some special methods, the basic flavor is close to ordinary beer, but it has certain characteristics as a new type of beer. There are many production methods of alcohol-free beer, which can be roughly divided into two categories according to the production process.
One is by controlling the amount of alcohol produced in the beer fermentation process within the required standard range, such as the reuteri method, the Pasteur patent method, and the high-temperature saccharification method. At present, non-alcohol beer can be produced by using yeast that has undergone induced mutation, which can reduce alcohol (transform into ester or organic acid, etc.) or basically produce no alcohol in the fermentation process, and can make wort ferment normally without bad flavor and harmful components. , the alcohol content in the fermented beer is less than or equal to 0.4%.
The other type is to remove the alcohol in the normally fermented beer by various means to meet the standard requirements. The most commonly used methods are vacuum distillation, dialysis, reverse osmosis, low temperature contact method, dilution method and limited fermentation method.
Edited by Alisa
Email:[email protected]
One is by controlling the amount of alcohol produced in the beer fermentation process within the required standard range, such as the reuteri method, the Pasteur patent method, and the high-temperature saccharification method. At present, non-alcohol beer can be produced by using yeast that has undergone induced mutation, which can reduce alcohol (transform into ester or organic acid, etc.) or basically produce no alcohol in the fermentation process, and can make wort ferment normally without bad flavor and harmful components. , the alcohol content in the fermented beer is less than or equal to 0.4%.
The other type is to remove the alcohol in the normally fermented beer by various means to meet the standard requirements. The most commonly used methods are vacuum distillation, dialysis, reverse osmosis, low temperature contact method, dilution method and limited fermentation method.
Edited by Alisa
Email:[email protected]
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