Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions

Beer antioxidants originate mainly from malts, classified as colored, caramel, and roasted, according to the malting process. This study aimed characterize, in terms of phenolic antioxidants, three types Pale Ale craft beers brewed using increasing percentage dark malt (0, 5, 15% Caraamber malt, called PA100, PA95, PA85, respectively) evaluate impact dealcoholization by osmotic distillation (OD) on same antioxidants. All alcoholic (PA, 6.2–6.8 vol %) low (LA-PA, 1 were analyzed HPLC-ESI-MS/MS, total content (TPC), antioxidant activity (AA): similar profiles evidenced 43 compounds identified or tentatively identified. Some differences found among PA85: PA85 was richer free (10.55 mg/L) had a higher TPC (463.7 GAE AA (852.1 TE mg/L). LA-PA showed profile compared PA beers; however, there some regarding LA-PA85 (5.91 Dealcoholization OD seemed weakly affect fraction. ESI-MS/MS infusion experiments oligosaccharides, small organic acids, amino whose presence confirmed quantitated NMR: besides ethanol other alcohols, weak strong loss low-molecular-weight metabolites beers.