Study the behaviour of craft beer subjected to Freeze Concentration technology

What is it about?

Progressive stirred freeze concentration was successfully applied to three types of craft beers: Witbier, Bitter, and Porter. The concentrated liquids obtained after PSFC from the three beers increased the ethanol content, total solids, total polyphenols, and fermentable sugars and changed the colour and bitterness compared to the original sample. The freeze-concentrated beer products obtained, presented changes in the relative composition of the volatile components, with Witbier changing the most, mainly in alcohols and esters. Likewise, the products obtained sensory profiles different from the original ones, linked to the physicochemical and volatile changes. This presents an opportunity to develop new beer products by applying freeze concentration technology since both a concentrated and a lighter product were possible with different sensory profiles and with changes in the physicochemical properties and volatile distribution.

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Why is it important?

Progressive freeze concentration presents an opportunity to develop new beer products since both fractions show the potential to be commercialized.

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