The invention pertains to a beer having an ethanol content of 0-1.0 vol. %, comprising at least 0.001 μg/l eth-yl-2-methylpentanoate (EMP). It has been found that EMP has a strong wort-flavor masking effect. A beer of the invention has low wort-flavor and less overpowering flavor, and is generally considered refreshing.

The present invention is directed to a beer having reduced quantities of AcHFA. It has been found that beer with reduced AcHFA quantities has improved foam stability. The invention provides beer with reduced AcHFA quantities, as well as methods for removing AcHFA from beer during or after fermentation, or for removing a precursor for AcHFA from wort.

The present invention relates to a method and production system for dealcoholization of beverages such as beers and wines.

The present invention relates to a method and production system for dealcoholization of beverages such as beers and wines.

The invention provides a process of producing a non-alcoholic beer comprising the steps of: fermenting the wort with live yeast to produce a fermented wort; subjecting the fermented wort to one or more further process steps to produce a non-alcoholic beer; and introducing the non-alcoholic beer in a sealed container; wherein either the fermentation produces a non-alcoholic fermented wort or wherein the fermentation produces an alcoholic fermented wort and alcohol is subsequently removed to produce a non-alcoholic fermented wort or a non-alcoholic beer; and wherein the heated wort, the non-alcoholic fermented wort and/or the non-alcoholic beer is contacted with a hydrophobic silicate-based molecular sieve.

Flavour substances contributing to undesirable flavour notes in non-alcoholic beer can be removed effectively during production by contacting wort before or after fermentation with a hydrophobic silicate-based molecular sieve, provided the wort contains virtually no alcohol.

The invention provides a process of producing a non-alcoholic beer comprising the steps of: fermenting the wort with live yeast to produce a fermented wort; subjecting the fermented wort to one or more further process steps to produce a non-alcoholic beer; and introducing the non-alcoholic beer in a sealed container; wherein either the fermentation produces a non-alcoholic fermented wort or wherein the fermentation produces an alcoholic fermented wort and alcohol is subsequently removed to produce a non-alcoholic fermented wort or a non-alcoholic beer; and wherein the heated wort, the non-alcoholic fermented wort and/or the non-alcoholic beer is contacted with a hydrophobic silicate-based molecular sieve.

Flavour substances contributing to undesirable flavour notes in non-alcoholic beer can be removed effectively during production by contacting wort before or after fermentation with a hydrophobic silicate-based molecular sieve, provided the wort contains virtually no alcohol.

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methyl-propanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methyl-propanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.

Embodiments are directed to visualizing data using a graphical user interface (GUI) that may include a graph panel and a visualization panel arranged to receive inputs or interactions. A data model may be provided and displayed in the visualization panel. Input information that specifies portions of the data model may be provided to the visualization panel. Transform models may be determined based on the specified portions of the data model such that the determined transform models include a model interface that accepts the input information. The transform models may be employed to generate graph objects based on the data model, the input information such that the graph objects may be included in a graph model. Queries based on the graph model may be executed to provide results from the data model such that the results may be displayed in a visualization.

A beer-taste beverage, in which a bitterness value is 18 BUs or less, the total nitrogen amount is 5 to 140 mg/100 mL, the total polyphenol amount is 3 to 200 ppm by mass, and the content of 2,3-diethyl-5-methylpyrazine is 0.02 ppb by mass or more.