Kvasny Prum. 1986; 32(7-8): 145-147 | DOI: 10.18832/kp1986036

Production of non-alcoholic beer with increased level of vitamin B1.Peer-reviewed article

V. ČERNOHORSKÝ, J. CUŘÍN, J. VERNEROVÁ

The ability of the special strain of brewing yeast of Saccharmomyces uvarum E 29/7 to ferment substrate under the preservation of the increased level of vitamin B₁ was utilized. Experiments were performed in a production of non-alcoholic Pito beer on pilot-plant scale and industrial scale. The beverage resulting from the production on pilot-plant scale contains 260 mg of vitamin B₁ per 1 litre in comparison to the standard sample having only 40 mg per litre. From experiments performed on an industrial scale the levels of vitamin B₁ in samples were 180 mg.l^-1 and in the standard sample of 30 mg.l^-1, respectively. However, the ration and the six-fold increase of vitamin B₁ remained unchanged. The sensoric quality of the new and the standard Pito beer was the same.
(In Czech, English summary only)

Keywords: beer, production, non-alcoholic beer, vitamin B1, yeasts,femrntation

Published: July 1, 1986