Individual Presentation: Enzymatic Innovation in Flavor-Preserving Low and Non-Alcoholic Beer

Global demand for low and non-alcoholic (NOLO) beers is increasing at an estimated annual growth rate of 9.4% through 2028, yet conventional production methods often compromise sensory quality. Physical dealcoholization techniques such as vacuum distillation and reverse osmosis remove volatile esters, diminish mouthfeel, and result in a watery taste.This study evaluates an enzymatic mashing-stage intervention based on transglycosylation, which selectively converts fermentable sugars into isomalto-oligosaccharides (IMOs). IMOs are non-fermentable, contribute to residual extract, enhance body, and maintain balanced sweetness without excessive sourness. By controlling apparent degree of fermentation (ADF) to ≤80%, and performing minimal or no post-fermentation alcohol removal, this process limits ethanol formation while retaining key sensory compounds. Thermal stability testing demonstrated that the selected enzyme retains transglycosylation activity at typical mash temperatures (~65°C), outperforming generic alternatives and enabling integration into standard brewing processes without major equipment changes.Brewing trials conducted showed increased non-fermentable sugar ratios, slower extract reduction during fermentation, and elevated residual panose and isomaltotriose levels compared to controls. Sensory analysis confirmed fuller mouthfeel and beer-like aroma retention, supporting its potential for NOLO beer formulation. The approach offers a scalable, flavor-preserving alternative aligned with evolving consumer expectations and sustainability goals by reducing energy-intensive dealcoholization steps.