Setting up of a method of pervaporation for improving alcohol-free beer

Abstract

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].