Alcohol-Free Beer
From Production to Consumer Perception
- 1st Edition - September 1, 2026
- Latest edition
- Editors: Elisabeth Koussissi, José Piornos Martinez
- Language: English
Alcohol-free Beer: From Production to Consumer Perception covers this unique, emerging market segment. The book begins with introductory content and definitions before coveri… Read more
Consumers seeking out better mental and physical wellbeing are opting to drink less alcohol, giving rise to this beverage trend. Yet for researchers and industry professionals crafting the product, it can be a challenge to closely replicate the pleasant taste of alcoholic beer. As the market for alcohol-free beer has undergone a unique, global rise in volume of consumption and production during the last decade, this book will be ideal for brewing chemists and beverage industry scientists hoping to create new alcohol-free beverages.
- Covers the alcohol-free and low-alcohol beers available around the world
- Demonstrates the the evolution of non-alcoholic beer over time
- Summarizes latest developments in production methods and flavor formation
- Explores consumer expectations, preferences and emotions related to alcohol-free beer
- Describes the nutritional aspects of low ABV and non[1]alcoholic beer
2. The alcohol-free beer market: Definitions, global trends and perspectives
3. Biological methods of Production I: The role of yeast.
4. Biological methods of production II: Modified fermentation conditions
5. Physical methods I: Distillation techniques
6. Physical methods II: Filtration techniques
7. Shelf life and packaging
8. Origins and development of flavors in Alcohol-free beer I: “Positive flavors”
9. Origins and development of flavors in Alcohol-free beers II: “Undesirable flavors”.
10. The role of ethanol in alcoholic drinks (Taste, aroma modulation, body, trigeminal)
11. Sensory aspects
12. Consumer perception, preferences and emotions
13. Nutritional aspects
14. Choice of raw materials
15. Sustainability and the future
- Edition: 1
- Latest edition
- Published: September 1, 2026
- Language: English
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Elisabeth Koussissi
Elisabeth Koussissi is Assistant Professor in the Department of Wine, Vine and Beverage Sciences, of the University of West Attica in Athens, Greece. She holds a PhD in Sensory Science from the University of Strathclyde in Glasgow, UK, where she studied a broad set of red wines from Greece on their sensory as well as their compositional aspects. She afterwards worked in the Technological Educational Institute of Athens, Department of Oenology & Beverage Technology, as Post Doc for a programme on the “Development of a technology for the accelerated aging of wines and spirits”, and in Strathclyde University, as a research fellow, contributing to several research projects and carrying out teaching for the International MSc courses of “Food Biotechnology” and “Food Science and Microbiology”. From 2007 - 2018, she worked in the Research & Development department of Heineken B.V. in the Netherlands, first as Sensory and later as Flavor Scientist. In that period, Elisabeth participated and led multiple research and development projects, always in close cooperation with production and the Heineken Operating Companies, but also with academia and research institutes. During that period, she worked extensively in the Low and No- alcohol categories, and took part in the product development of several products belonging on that portfolio. Her research interests remain in the sensory and flavour science of foods and drinks, with particular interest in linking the production process to the flavour of the products.
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José Piornos Martinez
José Piornos, PhD, is a researcher in flavour chemistry. PhD in Food & Nutritional Sciences from the University of Reading (UK) in 2020 about the identification, sensory characteristics and formation kinetics of aroma compounds contributing to the worty attributes in alcohol-free beers, in partnership with The Heineken Company. He worked as a postdoctoral research assistant at Reading for a project about the interactions between soy protein matrices and sulphur meaty aroma compounds. In January 2022 he joined INRAE, the French National Research Institute for Agriculture, Food and the Environment, and more precisely the CSGA (Centre for Taste and Feeding Behaviour) in Dijon. Since then, his research interest has focused on the role of food matrix composition on the release of flavour compounds and the consequent effect on perception. He currently leads a research project in which the aim is to understand the role of ethanol in the release of aroma compounds in alcoholic drinks, and how its absence impacts the perception of alcohol-free drinks.