Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes

Membrane-based and thermal methods are used for many years, to produce alcohol-free beverages by removing ethanol from beer and other alcoholic, fermented matrices. The aim of all applied methods is to eliminate the ethanol as selective as possible. Besides legal regulations and nutritional health benefits, different physical production methods plus the effects on the composition of aroma components after different production steps and possibilities for procedural descriptions, are elucidated.