Method of improving non-alcohol beer flavour

Abstract

The present invention is method of improving taste of alcohol-free beer and relates to beer making technology. The alcohol-free beer is made with Australia malt, rice and natural mineral water as main materials. Through the using hops product, controlling the fragrant matter and clarified beer returning ratio, lowering the acidity of the alcohol-free beer produced through low temperature distilling process, raising the compatibility between the fragrance and the taste, controlling the final bitter matter content in alcohol-free beer in 10-14 BU and controlling the final alcohol content in 0.4-0.5 vol %, alcohol-free beer with rich fragrance and good taste is produced.

Description

technical field [0001] The invention relates to the technical field of beer production, and relates to a method for improving the taste of alcohol-free beer. Background technique [0002] As a low-alcohol beverage, non-alcoholic beer is suitable for middle-aged and elderly people, women, drivers and some special groups. In recent years, non-alcoholic beer has gradually been loved and recognized by people. Therefore, non-alcoholic beer also occupies a place in the beer market at home and abroad. Non-alcoholic beer is a rare new product in the domestic beverage market, and the taste of consumers is becoming less alcoholic, which indicates that non-alcoholic beer will have a good market prospect. [0003] But the non-alcoholic beer produced at present also has defect in mouthfeel, promptly has a slightly sour and bitter aftertaste after drinking. In order to make non-alcoholic beer more perfect, changing its slightly sour and bitter taste must be considered by producers. Co...

AI Technical Summary

Problems solved by technology

[0003] However, the non-alcoholic beer produced at present still has defects in taste, that is, it has a slightly sour and bitter aftertaste after drinking.

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