4 noviembre 2014
Consumers often complain that alcohol-free beer is tasteless, but some of the aromas it is lacking can be carried across from regular beer. Researchers have developed the technique and a panel of tasters has confirmed its effectiveness. The alcohol in beer acts as a solvent for a variety of aromatic compounds; therefore, when it is eliminated, as in non-alcoholic beers, the final product loses aromas and some of its taste. It is difficult to recover these compounds, but researchers have done just this using a pervaporation process.
http://feeds.sciencedaily.com/~r/sciencedaily/~3/IgdPoFlnLxg/141104111406.htm
