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<p>This study explores the chemical properties, flavor profiles, and aging behavior of non-alcoholic beers (NABs) produced through different brewing techniques. Eight NABs, obtained via fermentation with maltose-negative yeast, thermal dealcoholization, and combined methods, were analyzed both chemically and sensorially. Key parameters included alcohol content, original gravity, residual sugar concentration, bitter compounds, polyphenols, and a diverse range of volatile compounds originating from malt, hops, and fermentation. Cluster analysis revealed distinct groups of NABs based on production methods, highlighting significant chemical and sensory differences. Chemical variations were primarily driven by differences in residual sugar levels, directly influenced by the brewing techniques used. Sensory analysis confirmed variations in flavor, particularly in fermentation by-products and aldehydes (most notably methional) with certain samples exhibiting pronounced wort-like characteristics. Furthermore, the study investigated the impact of storage time and temperature on NAB quality. As anticipated, warm storage accelerated chemical changes, increasing aldehyde concentrations, while also inducing notable sensory shifts toward more oxidized, worty, and sweet flavor profiles. These findings underscore the critical role of both production and storage conditions in determining NAB quality, offering valuable insights for refining brewing techniques and extending product shelf life.</p>

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Unveiling the sensorial, chemical, and flavor stability in Pilsner style non-alcoholic beer produced by fermentation with maltose intolerant yeast, thermal dealcoholization, and combined production techniques

  • 期刊论文

  • 发表日期：

    2025年5月15日

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  • Christian Schubert,
  • Nils Rettberg

摘要

This study explores the chemical properties, flavor profiles, and aging behavior of non-alcoholic beers (NABs) produced through different brewing techniques. Eight NABs, obtained via fermentation with maltose-negative yeast, thermal dealcoholization, and combined methods, were analyzed both chemically and sensorially. Key parameters included alcohol content, original gravity, residual sugar concentration, bitter compounds, polyphenols, and a diverse range of volatile compounds originating from malt, hops, and fermentation. Cluster analysis revealed distinct groups of NABs based on production methods, highlighting significant chemical and sensory differences. Chemical variations were primarily driven by differences in residual sugar levels, directly influenced by the brewing techniques used. Sensory analysis confirmed variations in flavor, particularly in fermentation by-products and aldehydes (most notably methional) with certain samples exhibiting pronounced wort-like characteristics. Furthermore, the study investigated the impact of storage time and temperature on NAB quality. As anticipated, warm storage accelerated chemical changes, increasing aldehyde concentrations, while also inducing notable sensory shifts toward more oxidized, worty, and sweet flavor profiles. These findings underscore the critical role of both production and storage conditions in determining NAB quality, offering valuable insights for refining brewing techniques and extending product shelf life.