Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective ...

Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts ...

Beer is a fermented beverage obtained from barley malt and hop under the action of appropriate microorganisms. Hop is typically used to confer bitterness and flavour to beer. Due to its geographical location, Brazil hosts ...

Celiac disease is a permanent intolerance to gluten, the treatment consists of the exclusion of this dietary protein. With limited access to gluten-free beer, individuals who have the disease have difficulty consuming the ...

Obtaining beers with new aroma and flavor tread proposed a new way with lush beers using special ingredients such as fruits, in order to obtain the characteristic sensory attributes of the products obtained. The tamarind ...

This research aimed to produce low fermentation fruit beer, using dehydrated fruits of jabuticaba (Myrciaria cauliflora Berg), and to analyze the physicochemical and sensory features. The experimental design consisted of ...

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This work aimed to evaluate carqueja as a substitute for hops in the production of craft lager beers. Six beers were produced, one using hops, and five using different carqueja concentrations (1 to 5 g/L), and evaluated ...

The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a distilled beverage and a carbonated soft drink. A ...