出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products that taste similarly to their alcoholic equivalents, the sole absence of alcohol and low concentrations of esters and higher alcohols and the higher concentration of aldehydes create a “worty” organoleptic impression of those products. Alcohol-free beers can be obtained by the restriction of alcohol formation during fermentation, the use of special yeast strains that consume or don’t produce alcohol, the thermal removal of alcohol and by the removal of alcohol trough membrane processes. Membrane separated alcohol-free beers preserve more of the natural constituents of beer aroma and those products usually taste better than those obtained through other processes. Pervaporation techniques show a broad spectrum of use and can even be combined with other processes and perform the removal of undesired products or separation and recuperation of aromatic substances..
