RT info:eu-repo/semantics/article
T1 Setting up of a method of pervaporation for improving alcohol-free beer
A1 Olmo, A. del
A1 Blanco Fuentes, Carlos Antonio
A1 Palacio Martínez, Laura
A1 Prádanos del Pico, Pedro Lourdes
A1 Hernández Giménez, Antonio
A1 Olmo de la Fuente, Alvaro
K1 Beer
K1 Cerveza - Microbiología
K1 Brewing
K1 Cerveza - Fabricación
K1 Sabor
K1 Pervaporation
K1 3309 Tecnología de Los Alimentos
AB In recent years in Spain has witnessed a rise in the demand and consumption of alcohol-free due to driving restrictions, health reasons, etc. In 2010, 13% of the beer consumed in Spain (6,3 L per person) belonged to this variety (Cerveceros de España, 2011) and thus the country became a major produced and consumer of alcohol-free whitin the EU. However, the quality of alcohol-free beer cannot be highly rated since many flavours are lost during the manufacturing process. As a contribution to this sector, in this work we develop a method for recovering flavours from regular beer by pervaporation in order to incorpórate them later to the non-alcoholic beer. [Texto extraído del artículo de Carlos Antonio Blanco Fuentes].
PB Elsevier
SN 1877-7058
YR 2012
FD 2012
LK https://uvadoc.uva.es/handle/10324/55534
UL https://uvadoc.uva.es/handle/10324/55534
LA eng
NO Procedia Engineering, 2012, Vol. 44, págs. 1005-1006
NO Producción Científica
DS UVaDOC
RD 14-oct-2024