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

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

12/24/2016
Happy Holidays from Symrise! See you in 2017!

Thank you for reading and sharing in-sight in 2016! We're taking a holiday...

11/01/2016
The Top 11 Trends for 2017 from Starchefs ICC

What is Progress? Such was the theme of the 2016 StarChefs International Chef...