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non-alcoholic beer

How are non-alcoholic beer and wine produced?

Recently, the demand for non-alcoholic beer and wine has grown significantly. This is due to the large number of different parameters. For example, such drinks are perfect for all lovers and connoisseurs of beer and wine, who can not afford to drink alcohol for medical reasons or for driving.

Non-alcoholic beer and wine appeared only in the 70s of the last century, as such production requires complex technological processes and significant time. Fortunately, there is a significant demand in the market for such "alcohol-free alcohol products". How do winemakers and brewers achieve the absence of alcohol in ready-made drinks?

By the way, today in the world community there is no single designation and characteristics of non-alcoholic beer and wine. The situation varies from one country to another: so in some laws it is prescribed that non-alcoholic beer can be considered that intoxicating drink in which the alcohol content does not exceed one percent, in others it is about the alcohol content per volume of the drink.

Basic technologies for the production of soft beer and wine

As already mentioned, the technology of obtaining a soft drink is much more complicated than a drink "with a degree". That is why it is not surprising that products without alcohol can cost many times more than with alcohol.

In most cases, only two main technologies are used: early cessation of the fermentation process and removal of alcohol from the finished product.

In the first case, when fermentation is interrupted or not used at all, either special yeasts that do not ferment maltose or low temperatures that prevent the yeast from growing are used. In this case, it usually turns out beer or wine, which bears little resemblance to the original product: non-alcoholic products contain a lot of sugar.

That is why, to get the original alcoholic beverage, but without alcohol, alcohol is removed from the finished product. High temperatures, distillation and evaporation using a vacuum are most often used to remove alcohol. Recently, membrane and column technologies for purification of the beverage from alcohol have become especially widespread. For column technology, the beverage is placed on rapidly rotating conical surfaces, thereby increasing the area of alcohol evaporation and achieving maximum taste matching between alcoholic and non-alcoholic products.

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