The use of ethanol as substitute of fermentable sugars in beer production

Abstract

Ethanol was evaluated as partial substitute of broth fermentable sugars in beer production. Thirty six per cent of total extract in a 10 ºP broth was substituted by an ethanol amount equivalent to the produced during fermentation, according to Gay-Lussac equation and applying the Balling conversion factor. It was employed an ethanol addition procedure by which the dilution effect was simultaneously corrected. Beer brewed showed good sensory properties. The process increased 43 % fermentation capacity and decreased production cost and electric energy consumption.