The University of Valladolid team developed a method, detailed in the report Pervaporation methodology for improving alcohol-free beer quality through aroma recovery, to extract three aromatic compounds from a 5.5% alcohol by volume (ABV) beer and a 6.5% ABV beer. The recovered vaporous permeate was then condensed and incorporated into the low-alcohol (less than 1% ABV) and alcohol-free beers (less than 0.1% ABV).

Read whole article via www.beveragedaily.com

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