Achieving a high-quality non-alcoholic beer requires a reengineering of non-fermentable carbohydrates to replicate the tactile resistance that alcohol naturally provides in traditional beers.
This study, published in Foods, represents the first systematic analysis of umami peptides present in lager beer and their multidimensional effects on the sensory properties of the beer body.
Mouthfeel can be defined as the set of perceptions that do not come directly from taste nor solely from smell but from the physical, thermal, or chemical interaction of the beverage with the mouth, tongue, palate, and throat.
Astringency is a tactile sensation that causes dryness and roughness on the tongue, palate, and gums. It originates from the interaction of tannins and other polyphenols with the proteins in saliva.
