Processes for alcohol-free beer production: a review

Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products that taste similarly to their alcoholic equivalents, the sole absence of alcohol and low concentrations of esters and higher alcohols and the higher concentration of aldehydes create a “worty” organoleptic impression of those products....