Brewing trials, dealcoholization tests, and analytical measurements were carried out in triplicate and mean values and standard deviation values were subjected to monofactorial variance analysis (ANOVA).
According to our previous study , no significant difference (P < 0.05) in phenol content is found before and after dealcoholization process.
dealcoholization process because of the filtering effect of the membrane.
The dealcoholization process causes also C[O.sub.2] losses, which influence the foam formation.
Finally, [O.sub.2] content is increased in LAB samples probably due to oxygenation during the dealcoholization process.
The dealcoholization process causes losses of all volatile compounds that are reduced of about 55% respect to the original beer.
The large amount of phenolic compounds in the ale beer, which are of huge interest for the brewing industry for their potential health benefits, was unchanged after dealcoholization. An improvement with respect to the previous studies was achieved.
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