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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
Home > Issue > Membrane methods of beer dealcoholizing
Oganesian V.G., Petrova N.A., Tamazian G.A.
Today production of beer without alcohol but possessing organoleptic characteristics of a classical one is of current importance. The best results can be obtained by membrane methods of dealcoholizing that allow manufacturing dealcoholized beer all but differing in taste and flavor from classical kinds, in particular methods of dialysis and reverse osmosis. The paper discusses positive and negative aspects of membrane methods of dealcoholizing beer that are based on the attempt to keep balance on both sides of a semipermeable membrane that lets solvent through and retards molecules and ions of solute substances.
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Keywords: beer without alcohol, dialysis, membrane methods of dealcoholizing, reverse osmosis
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 663.47
Membrane methods of beer dealcoholizing
Today production of beer without alcohol but possessing organoleptic characteristics of a classical one is of current importance. The best results can be obtained by membrane methods of dealcoholizing that allow manufacturing dealcoholized beer all but differing in taste and flavor from classical kinds, in particular methods of dialysis and reverse osmosis. The paper discusses positive and negative aspects of membrane methods of dealcoholizing beer that are based on the attempt to keep balance on both sides of a semipermeable membrane that lets solvent through and retards molecules and ions of solute substances.
Read the full article
Keywords: beer without alcohol, dialysis, membrane methods of dealcoholizing, reverse osmosis
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License