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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 66, 2008 - Issue 4
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Original Articles

Effect of Oxygen Supply on Flavor Formation during Continuous Alcohol-Free Beer Production: A Model Study

Radek LehnertDepartment of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic
,
Michal KuřecDepartment of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech Republic
,
Tomáš BrányikDepartment of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague, Czech RepublicCorrespondence[email protected]
&
José A. TeixeiraCentro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, Braga, Portugal
Pages 233-238 | Published online: 01 Feb 2018

Citations (11)

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Read on this site (2)

Carlos A. Blanco, Cristina Andrés-Iglesias & Olimpio Montero. (2016) Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies. Critical Reviews in Food Science and Nutrition 56:8, pages 1379-1388.
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André Mota, Pavel Novák, Filipe Macieira, Antonio A. Vicente, José A. Teixeira, Daniela Šmogrovičová & Tomás Brányik. (2011) Formation of Flavor-Active Compounds during Continuous Alcohol-Free Beer Production: The Influence of Yeast Strain, Reactor Configuration, and Carrier Type. Journal of the American Society of Brewing Chemists 69:1, pages 1-7.
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Articles from other publishers (9)

Anders Bagger Sørensen, Mikael Agerlin Petersen, Arvid Garde & Nils Arneborg. (2022) The Consumption of Amino Acids and Production of Volatile Aroma Compounds by Yarrowia lipolytica in Brewers’ Wort. Fermentation 8:11, pages 579.
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Yaw Gyau Akyereko, Faustina Dufie Wireko-Manu, Francis Alemawor & Mary Adzanyo. (2021) Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine. Journal of Food Quality 2021, pages 1-10.
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Thiago M. Araujo, Marcelo C. Barga, Bianca E. Della‐Bianca & Thiago O. Basso. (2021) Yeast immobilisation for brewery fermentation. Journal of the Institute of Brewing 127:4, pages 302-316.
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D.C. Gernat, M.M. Penning, F.M. Swinkels, E.R. Brouwer & M. Ottens. (2020) Selective off-flavor reduction by adsorption: A case study in alcohol-free beer. Food and Bioproducts Processing 121, pages 91-104.
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D. C. Gernat, E. Brouwer & M. Ottens. (2019) Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control. Food and Bioprocess Technology 13:2, pages 195-216.
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Dave Mangindaan, K. Khoiruddin & I.G. Wenten. (2018) Beverage dealcoholization processes: Past, present, and future. Trends in Food Science & Technology 71, pages 36-45.
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Cristina Andrés-Iglesias, Carlos A. Blanco, Jorge Blanco & Olimpio Montero. (2014) Mass spectrometry-based metabolomics approach to determine differential metabolites between regular and non-alcohol beers. Food Chemistry 157, pages 205-212.
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Tomáš Brányik, Daniel P. Silva, Martin Baszczyňski, Radek Lehnert & João B. Almeida e Silva. (2012) A review of methods of low alcohol and alcohol-free beer production. Journal of Food Engineering 108:4, pages 493-506.
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Radek Lehnert, Pavel Novák, Filipe Macieira, Michal Kuřec, José A. Teixeira & Tomáš Brányik. (2009) Optimisation of lab-scale continuous alcohol-free beer production. Czech Journal of Food Sciences 27:4, pages 267-275.
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