non-alcoholic

from Wikipedia, the free encyclopedia

As a non-alcoholic (also analkoholisch be) drinks and food referred that no alcohol included, and their alcohol content is considered low drinks. According to German, Austrian and Swiss food law, drinks that contain a maximum of 0.5 percent alcohol by volume may be designated  as non-alcoholic . According to the European Food Information Regulation, labeling of the alcohol content is only required from 1.2% vol.

In everyday language, the term is often incorrectly antialkoholisch (means: to alcohol) used, the term of the Antialkoholiker is derived.

Food may only be labeled “without alcohol” if the alcohol content is 0.0%; for technological reasons, this is never the case for wines. However, this is almost never the case for products made from or containing fruit. Fruit juices, for example, can contain up to 1% vol through natural fermentation.

history

The following important information is missing from this article or section:
This paragraph only roughly describes the story. There are no dates for the early non-alcoholic beers. What is missing is the beginning boom in the 1980s, still under new brand names (e.g. "Issumer" for the alcohol-free Diebels, "Kelts" for the alcohol-free König Pilsener) and the classification of social acceptance, recognizable by the use of the old, "good" brands together with the word "alcohol-free"
Help Wikipedia by researching and pasting it .

Before some breweries dealt with reverse osmosis in the production of an alcohol-free beer , there were some companies in the lead in Switzerland and also in Germany (e.g. “Hümmerbräu” in Dingolshausen ) who produced alcohol-free beer by stopping fermentation. The fermentation was interrupted shortly before the alcohol content reached 0.5% vol.

This had disadvantages in terms of taste of the beer. B. could be improved somewhat by natural aromas from thermally processed yeast, i.e. from boiled yeast or yeast heated to 80 ° C; in some cases aromas dissolved in alcohol were also used.

The first beers with 0.0% alcohol appeared on the market in 2006 and 2007.

Road traffic

Non-alcoholic drinks have no effect on the ability to drive. According to a study from 1983, a 75 kg man would have to drink twelve liters of non-alcoholic beer within an hour to get a blood alcohol concentration of 0.8 ‰, which is practically impossible. In a series of tests carried out for this study, the blood alcohol concentration of all test persons after consuming 1.5 liters of alcohol-free beer with an alcohol content of 0.44% by volume was 0.0 ‰ within one hour. This is due to the fact that alcohol breakdown happens faster than alcohol intake. The simultaneous consumption of alcoholic and non-alcoholic beer showed a slight flattening of the BAK curve compared to people who only drank alcoholic beer. The minimally increased BAK values ​​were assessed as "forensically no effect". The respondents' ability to react was not affected by the alcohol-free beer.

Criticism of misleading name

The German consumer organization Foodwatch and the Austrian Association for Consumer Information (VKI) criticize the regulation that drinks with a maximum of 0.5% vol alcohol may be considered non-alcoholic and the alcohol content contained in the drink must only be reported from an alcohol content of 1.2% vol . They demand that all drinks with up to 0.5% alcohol by volume should instead be described as low-alcohol .

Situation with a former addictive illness

Although the low residual alcohol content of non-alcoholic beverages is considered physiologically harmless, former alcohol addicts are still largely discouraged from consuming these beverages, as this can lead to association effects with alcoholic beverages and a reactivation of psychological addiction. In this context, the term “addiction memory” is sometimes used, which can persist even decades after leaving.

literature

  • K. Grunenberg: dealcoholization of beer , note, Brauwelt 50, 116th year, December 9, 1976
  • E. Ziegler and J. Mühlbauer: Possibilities for the production of non-alcoholic and low-alcohol beverages with beer character , Brauwelt 115, 800-803, 1975
  • H. Kieninger, Ludwig Narziss and G. Heil: The production of low alcohol beer using reverse osmosis , congress reports on the international symposium Separation Processes by Membranes, Ion-Exchange and Freeze Concentration in the Food Industry, Paris, 13. – 14. March 1975
  • Karl Wucherpfennig and S. Neubert: On the partial dealcoholization of beer using reverse osmosis , Brauwelt 116, No. 41, 43, 47, 1976

Web links

Individual evidence

  1. ↑ Regulation (EU) No. 1169/2011 of the European Parliament and of the Council on consumer information about food, etc. (Food Information Regulation )
  2. ↑ Labeling of beer and mixed beer beverages. (PDF, 704 KB) German Brewers' Association V., 2014, p. 9 , accessed on September 14, 2015 .
  3. ^ Alcohol-free.de (Rotkäppchen-Mumm Sektkellerei GmbH): "What does alcohol-free mean?" , Accessed on June 7, 2013
  4. ↑ Dr. Peter Lenz. / CVUA Stuttgart : "Alcohol-free" drinks: really without alcohol? , dated May 23, 2012, accessed June 7, 2013
  5. ↑ Warstein, November 28, 2006, 0.0 percent alcohol ( Memento from March 11, 2008 in the Internet Archive )
  6. ↑ ots: Bitburger alcohol-free now absolutely alcohol-free 100% Bitburger taste with 0.0% alcohol , on news aktuell: press portal, from March 16, 2007, accessed on June 7, 2013
  7. ↑ Luff / Lutz, Effect of so-called alcohol-free beer on blood alcohol concentration and reaction capacity, Blutalkohol 1983, pp. 252-257.
  8. ↑ Sophia Freyschlag fuss about beer label , wienerzeitung.at of 29 May 2012 accessed on 15 December 2014
  9. ↑ Alcohol-free beer - suitable for everyone? (PDF) German Central Office for Addiction Issues e. V., 2015, p. 4 , accessed on April 9, 2019 .