The Influence of Pervaporation on Ferulic Acid and Maltol in Dealcoholised Beer

Abstract

Non-alcoholic beer is becoming more and more popular every year. Due to the high demand for such drinks, numerous breweries decided to produce non-alcoholic beer. There are various methods to create a beer with a reduced alcohol content. Among them are biological methods influencing the biochemistry of the brewing process and physical methods focused on removing ethanol from ready beer. Thus far, the most popular methods are vacuum rectification and reverse osmosis. This work evaluated another method called pervaporation for non-alcoholic beer production. During the study, low-alcohol beer (0.58 vol.%) was achieved from standard beer (3.62 vol.%) using pervaporation. The colour of the product remained unchanged at level 7 EBC. The concentration of ferulic acid decreased from 11.5 to 9.1 mg/dm3, and maltol was concentrated, reaching a concentration of 38 mg/dm3 in the final retentate during a 5 h process.

Keywords

• beer
• pervaporation
• dealcoholisation
• non-alcoholic beer
• maltol
• ferulic acid