Open AccessMonitoring of ethanol content in non-alcoholic beer stored in different packages under different storage temperatures
Author(s) -
Fatemeh Zendeboodi,
Behrooz Jannat,
Sara Sohrabvandi,
Elham Khanniri,
Amir Mohammad Mortazavian,
Kianoush Khosravi,
Bahareh Sarmadi,
Sepideh Asadzadeh,
Parvin Amirabadi,
Saeideh Esmaeili
Publication year - 2019
Publication title -
biointerface research in applied chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 11
ISSN - 2069-5837
DOI - 10.33263/briac96.624628
Subject(s) - ethanol content , ethanol , food science , alcohol content , chemistry , alcohol , ethanol fuel , fermentation , organic chemistry
Non-alcoholic beer is one of the most popular soft drink in Islamic countries. Inevitably this valuable product experiences prolonged periods of storage prior to consumption. In the recent project, four famous Iranian non-alcoholic beer brands (A, B, C and D) were stored for 6 month in three types of packaging materials (PET, glass and tin can bottles) at two temperature conditions (4 and 24 ̊C). Ethanol production during storage periods in all beer brands samples was determined. Results obtained showed that an increase in temperature during storage leads to ethanol production, significantly. Moreover storage periods had significant effect on enhancing ethanol concentration in beers. Furthermore, experimental data showed that the PET packaging materials influenced ethanol concentration in beers, impressively. In general, all three factors had significant effect on ethanol production in non-alcoholic beers however maximum ethanol concentration (0.240 w/v %) in beers did not exceed of allowed amount (0.5 % V/V) in non-alcoholic beers.