Project: Exploring the production of low-alcohol beer and alternative fermented beverages

2019-10-01 – 2024-07-31

Abstract

Growing consumer interest in health and responsible drinking motivates breweries to expand their product portfolio with low-alcohol beers or alternative fermented drinks. Most of these products are still in the early stages of commercial development and require further extensive characterization for a pleasant and consistent flavor profile, with variation in process parameters from a combined microbiological and biochemical approach.