Beverage dealcoholization processes: Past, present, and future

• Published in: Trends in food science & technology Vol. 71; pp. 36 - 45
• Main Authors: Mangindaan, Dave, Khoiruddin, K., Wenten, I.G.
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01-01-2018; Elsevier BV
• Subjects: Alcoholic beverages; Aroma; Beer; Beverages; Dealcoholization; Ethanol; Flavor; Flavors; Membrane; Membrane processes; Membranes; Non-alcoholic beverage; Nonalcoholic beverages; Sensory evaluation; Sensory properties; Studies; Wine; Wines; Wine; Membrane; Non-alcoholic beverage; Beer; Dealcoholization
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2017.10.018

It is clearly observed that there is a highly significant increase on the demand of non-alcoholic beverages (such as beer and wine) for the last few years. However, there is a huge issue faced by the market, where most of the available non-alcoholic beverages are not organoleptically accepted, as they exhibit lack of flavor and aroma, and also different taste compared to the regular brews. Therefore, it is imperative to have appropriate processes or methods to selectively remove ethanol while retaining the volatile components that are related with flavor and aroma of original brew.
To present a clear background about the dealcoholization and its importance, this paper will bring a brief discussion on the nutrient and health aspects related to the beer and wine. Furthermore, some conventional approaches for dealcoholization in the past will be discussed, mainly on the thermal-based processes. Moreover, the state of the art and the present status of the beverage dealcoholization processes will be discussed in detail, focusing on the approaches utilizing membranes along with some miscellaneous dealcoholization methods. In addition, the dealcoholization employing the membrane processes is the spotlight for the future perspective and development.
The membrane processes demonstrate promising results for beverage dealcoholizations while preserving the sensorial properties. However, there is still a lot effort to be placed on the research for the development of the prospective separation process that may produce brews that are both healthy (dealcoholized) and delicious.
•There is a highly significant increase on the demand of non-alcoholic beverages.•It is imperative to have appropriate processes to produce dealcoholized brews.•The present status of beverage dealcoholization processes are discussed in detail.•The membrane processes demonstrate promising results for dealcoholization.