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What is Beer Flavour Stripping: Dry Matter & Ethanol Effects about?

This study investigates the batch stripping of flavor-active compounds from beer, focusing on the effects of dry matter and ethanol on mass transfer and equilibrium in a packed column. The findings indicate that dry matter facilitates the release of certain esters while isoamyl alcohol is retained, with CO2 affinity playing a significant role in flavor behavior. The research aims to enhance the understanding of flavor migration in the context of producing non-alcoholic beer and controlling flavor profiles d

Author

Rogerio Zonta

Language

EN