LAPSE:2021.0381
Published Article
LAPSE:2021.0381
Non-Alcoholic and Craft Beer Production and Challenges
May 17, 2021
Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market.
Record ID
Keywords
brewing, craft beer, dealcoholization, flavour, non-alcoholic beer
Suggested Citation
Salanță LC, Coldea TE, Ignat MV, Pop CR, Tofană M, Mudura E, Borșa A, Pasqualone A, Zhao H. Non-Alcoholic and Craft Beer Production and Challenges. (2021). LAPSE:2021.0381
Author Affiliations
Salanță LC: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Coldea TE: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Ignat MV: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Pop CR: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Tofană M: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Mudura E: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Borșa A: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Pasqualone A: Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy [ORCID]
Zhao H: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China [ORCID]
Coldea TE: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Ignat MV: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Pop CR: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Tofană M: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Mudura E: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Borșa A: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania [ORCID]
Pasqualone A: Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy [ORCID]
Zhao H: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China [ORCID]
Journal Name
Processes
Volume
8
Issue
11
Article Number
E1382
Year
2020
Publication Date
2020-10-30
Published Version
ISSN
2227-9717
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Original Submission
Other Meta
PII: pr8111382, Publication Type: Review
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Published Article
LAPSE:2021.0381
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External Link
doi:10.3390/pr8111382
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Version History
[v1] (Original Submission)
May 17, 2021
Verified by curator on
May 17, 2021
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v1
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https://psecommunity.org/LAPSE:2021.0381
Original Submitter
Calvin Tsay
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