Tailoring the aroma of alcohol-free beer

The growing group of health-conscious consumers drives the development and sales in the market of low- or non-alcoholic beverages. In particular, sales in alcohol-free beer (AFB) has drastically gained in recent years, giving the incentive to further advance alcohol-free products. This thesis comprises the development of a new technology to...

Flavour-improved alcohol-free beer – Quality traits, ageing and sensory perception

The increasing popularity of alcohol-free beers (AFBs) fosters the industry interest in delivering the best possible product. Yet, a remaining sensory defect of AFBs is the over-perception of wort flavour, caused by elevated concentrations of small volatile flavour compounds (i.e. aldehydes). Previously, molecular sieves (hydrophobic ZSM-5...