Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-018-0422-1
Abstract: The decontamination of spoilage-related microbes in low-alcohol red wine was performed using a serial multiple electrode pulsed electric field (PEF) treatment system. The system consisted of seven electrodes connected in series, and it has been… read more here.
Keywords: pef; field; low alcohol; wine ... See more keywords
Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics.
Sign Up to like & getrecommendations! Published in 2022 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13068
Abstract: Alcohol-free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing… read more here.
Keywords: chemistry; aroma chemistry; free low; alcohol free ... See more keywords
Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Quality"
DOI: 10.1155/2018/8780725
Abstract: The production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the different flavour profile they have compared to regular beers. In this study, a… read more here.
Keywords: low alcohol; alcohol beer; lab; osmotic distillation ... See more keywords
Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1011155
Abstract: There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts. The yeast species Saccharomycopsis fibuligera is known… read more here.
Keywords: alcohol beer; fermentation; beer; saccharomycopsis fibuligera ... See more keywords
Citrus medica and Cinnamomum zeylanicum Essential Oils as Potential Biopreservatives against Spoilage in Low Alcohol Wine Products
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9050577
Abstract: Low alcohol wine is a new entry in the global wine market, due to the increase in consumers’ concern for health, economic and modern lifestyle issues. As low alcohol products are prone to spoilage, the… read more here.
Keywords: wine; low alcohol; citrus medica; alcohol wine ... See more keywords
Is Buying and Drinking Zero and Low Alcohol Beer a Higher Socio-Economic Phenomenon? Analysis of British Survey Data, 2015–2018 and Household Purchase Data 2015–2020
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Environmental Research and Public Health"
DOI: 10.3390/ijerph181910347
Abstract: Zero and low alcohol products, particularly beer, are gaining consideration as a method to reduce consumption of ethanol. We do not know if this approach is likely to increase or decrease health inequalities. The aim… read more here.
Keywords: data 2015; low alcohol; alcohol beer; zero low ... See more keywords
Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28114419
Abstract: The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually possess less higher alcohols and acetates and more aldehyde off-flavors due… read more here.
Keywords: alcohols acetates; methylbutyl acetate; alcohol beer; higher alcohols ... See more keywords
Production, Consumption, and Potential Public Health Impact of Low- and No-Alcohol Products: Results of a Scoping Review
Sign Up to like & getrecommendations! Published in 2021 at "Nutrients"
DOI: 10.3390/nu13093153
Abstract: Switching from higher strength to low- and no-alcohol products could result in consumers buying and drinking fewer grams of ethanol. We undertook a scoping review with systematic searches of English language publications between 1 January… read more here.
Keywords: strength; low alcohol; review; alcohol products ... See more keywords
“Doctor, Can I Drink an Alcohol-Free Beer?” Low-Alcohol and Alcohol-Free Drinks in People with Heavy Drinking or Alcohol Use Disorders: Systematic Review of the Literature
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu14193925
Abstract: No- and low-alcohol drinks (NoLo) have been proposed as a potential way forward for the reduction in the alcohol burden of disease. So far, there is scarce synthesized evidence on the effects of these products… read more here.
Keywords: review; alcohol free; alcohol use; alcohol ... See more keywords
Representations of Low(er) Alcohol (Craft) Beer in the United States
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu14234952
Abstract: Given increasing social interest in health and wellness, rising cultural trends toward sobriety and moderating alcohol intake, and improvements in brewing technology, low(er) alcohol beer is a rising segment in the beer industry for both… read more here.
Keywords: craft; beer; low alcohol; representations low ... See more keywords