Development of low‐alcohol isotonic beer by interrupted fermentation

作者：Deborah Oliveira De Fusco; Leonardo Lucas Madaleno; Vanildo Luiz Del Bianchi; Aline da Silva Bernardo; Rafael Roberto Assis; Gustavo Henrique Teixeira

来源：International Journal of Food Science and Technology, 2019, 54(7): 2416-2424.

DOI：10.1111/ijfs.14156

• Isotonic
• Low‐alcohol beer
• Osmolality
• Sports drinks

Summary(#br)Alcohol‐free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective of this study was to develop a low‐alcohol isotonic beer (<0.5% v/...