Christian Schubert

Sake is an alcoholic beverage that is made from rice, water, koji (Aspergillus oryzae) and yeast (Saccharomyces cerevisiae). Sake is produced through a unique and rigorous method in which koji prod...

Producing high-quality nonalcoholic beer (NAB) requires precise management of ethanol levels while maintaining desirable sensory properties. This study investigated the influence of high-gravity brewing (HGB), yeast strain selection, and glucose oxidase (commercially sold by dsm-firmenich as TasteZyme G (TG)) treatment on NAB quality. Fermentations were performed using two maltose-negativeSaccharomyces cerevisiaestrains (LalBrew LoNa and SafBrew LA-01) and an arrested fermentation with SafLager W-34/70 (Saccharomyces pastorianus) in 16.2–16.9% w/w HGB wort. Key parameters, including fermentation kinetics, ethanol formation, residual sugars, gluconic acid accumulation, volatile aroma compounds, and sensory characteristics (descriptive analyses and triangle tests), were assessed. LA-01 and LoNa produced beers with ethanol concentrations up to 1.53% v/v prior to dilution, while W-34/70 reached 0.78% v/v. TG treatment effectively decreased the glucose content and increased gluconic acid levels; however, after dilution, the impact on most NABs was minimal. Notably, TG addition reduced phenolic off-flavors associated with the POF⁺ LA-01 strain, while the effect on other products was not as clear. Sensory analysis revealed that NABs from maltose-negative strains exhibited a clean, balanced flavor profile, whereas W-34/70 samples were perceived as sweeter and more worty. The combined approach of HGB, strategic yeast selection, and enzymatic glucose modulation enabled precise control over ethanol, residual sugar, and aroma composition. These findings demonstrate that integrating fermentation management with targeted enzymatic treatment offers a practical strategy for producing NABs with low ethanol (<0.5% v/v), moderated sweetness, and enhanced aromatic complexity, supporting industrial-scale applications.

This study examines the impact of yeast selection on fermentation performance, filtration efficiency, and the stability of low-alcohol and non-alcoholic beer (NAB). Three yeast strains (LA-01, LoNa, and W-34/70) were evaluated for their effects on key NAB parameters like ABV, bitterness, color, haze readings, and filtration-linked performance. Filtration trials revealed that highly flocculating W-34/70 resulted in lower post-filtration turbidity, whereas LA-01 and LoNa (which flocculated less) required more effective filtration techniques to achieve clarity. Among the tested filter sheets, AF 31, AF 71, and AF 101 successfully reduced turbidity below 2 EBC. However, all NABs exhibited haze formation during storage, indicating the necessity of stabilization treatments. These findings highlight the importance of yeast strain selection and filtration strategies in optimizing NAB production. Additional pretreatment steps, such as centrifugation, may improve filterability for non-flocculating yeasts, while stabilization measures are essential for maintaining long-term clarity. This study provides valuable insights for improving industrial NAB processing and quality.

The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physical dealcoholization or restricted fermentations differed significantly in chemistry and flavor. Generally, NABs produced by restricted fermentations were the most worty, thick, and sweet, whereas NABs that were physically dealcoholized had the lowest taste/aroma intensities and were the sourest, most thin, and least sweet. Interestingly, the method of dealcoholization had a minor impact on the flavor profile. The use of maltose intolerant yeast as well as the implementation of combined treatments, such as blending dealcoholized beer with beer containing alcohol, were the techniques found to produce NABs with more harmonious and multifaceted chemical and flavor profiles. NABs with increased hop aroma volatiles were the most harmonious, particularly highlighted by the NA IPA reference. Even though dry-hopped character might be atypical for pilsner-style beer, dry-hopping appears as a simple application to produce NABs with more harmonious flavor.