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Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles
A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, ABV, polyphenols, bitterness) and sensory profiles u...
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| Publicat a: | Food Chem X |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8220173/ https://ncbi.nlm.nih.gov/pubmed/34189455 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2021.100121 |
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