Non-alcoholic beer is a new member of the beer family and belongs to the category of low alcohol soft drink beers, abbreviated as NAB. it is commonly defined internationally as beers with a very low alcohol content, usually not exceeding 0.5% vol, and a raw wort concentration greater than 3°P. Beers with an alcohol content of less than 0.05 per cent vol can be referred to as 0.0 per cent non-alcoholic beers. Barley is the main raw material of alcohol-free beer, after a series of special brewing process, so that the alcohol content in the beer is greatly reduced, while the flavour and taste of the beer can be retained. Currently, there are two main types of classical methods for producing alcohol-free beer, namely physical and biological methods.Physical methods are in professional equipment and technical support, through special de-alcoholisation treatment methods to reduce the content of alcohol in beer, such as distillation, by heating the beer to make it vapourised, but will separate the alcohol and other volatile components, vacuum evaporation method, through the decompression of beer to reduce the boiling point, so that the alcohol is easier to volatilise, but the investment in vacuum evaporation equipment is larger, and the operation of the technical requirements of a higher level.
Biological methods are used to limit alcohol production during fermentation by controlling fermentation conditions such as temperature and time, and by using special yeast strains. By selecting and using special yeast strains, which have less fermentable sugars because they are unable to fully metabolise sugars such as maltose, or whose fermentation is less efficient at producing alcohol, it is possible to ensure a certain degree of fermentation while keeping the alcohol content of the beer at a very low level to meet the standards for alcohol-free beers.
Without the right strain of special yeast, the resulting alcohol-free beer may have metallic, vegetal and other uninspiring flavours. The introduction of carefully selected alcohol-free yeast and a unique brewing process has made it possible to produce alcohol-free beers with a soft, mellow flavour.
Angel's laboratory conducts screening of alcohol-free yeasts by means of sugar utilisation tests, alcohol content, hop tolerance, flavour and other indicators. One of them is an alcohol-free brewer's yeast of the maltose-negative grain brewer's yeast genus, which does not metabolise maltose and maltotriose. During the alcohol-free brewing process, it quickly reduces the aldehydes that bring out the wort flavour and does not produce phenolic flavours, resulting in an alcohol-free beer with a light wheat aroma and a slightly bitter flavour from the hops that spreads on the tongue and slowly blends in with a light sweetness from the malt. There is also a non-alexigenic yeast for wine fermentation, which is also incapable of fermenting maltose and produces an alcohol yield of less than 0.5% vol at an initial wort strength of 8°P. The resulting non-alcoholic beer has a fruity, refreshing aroma and a complex, enticing taste after the fermentation process has been optimised.
Of course, the parameters of fermentation time, starting speed and aroma and flavour are closely related to the nutritional composition of the wort fermentation broth, the yeast strain, the type of hops and other factors. While there is no panacea for the difficulties of alcohol-free beer brewing that is both efficient and affordable, the alcohol-free beer yeasts from Angie's can produce alcohol-free beers that are close to traditional beers in terms of organoleptic qualities and are more acceptable.
About Angel Fermented Beverages
Angel brewing focus on the brewing microbial resource industrialization and its industrialized application including global distilling spirit, wine, fermented condiment and global biofuel. The team of angel brewing experts provides brewing microbial products and fermentation solutions to global customers.
About Distilled Spirits and Biofuels Division
Angel can provide brewing yeasts, ingredients and related technical services for the production of wine, beer, whisky, and other brewing liquor. All our products are natural, safe, and of high quality. With the current energy shortages around the world, the production of fuel ethanol through yeast fermentation has become an inevitable trend.
About Angel
Angel Yeast Company is a high-tech listed company specializing in yeast and biotech. Product business covers Yeast and Baking, Yeast Extract-Savoury, Nutrition & Health and Biotechnology fields. It is one of the world's leading companies in the yeast industry. Angel has 12 holding subsidiaries and provides products and services for more than 150 countries and regions.
For more media information, please contact
Angel Yeast Co., Ltd.
Yichang, Hubei, China
Ryan Wu
Tel.: +86 717 6353619
Email: niangzao@angelyeast.com
en.angelyeast.com
