Abstract
Low-alcohol beer production requires controlled ethanol formation while maintaining body, aroma, and sensory quality, which is difficult when conventional yeast fully ferments wort sugars. This study investigates low-alcohol beer fermentation using restricted sugar utilization pathways. Controlled fermentations were performed using yeast strains and process conditions designed to limit maltose and maltotriose consumption while allowing partial use of simple sugars. Glucose uptake, maltose utilization, ethanol formation, residual extract, glycerol production, pH change, ester concentration, yeast viability, and sensory quality were evaluated. The results show that restricted sugar utilization reduced alcohol formation while preserving residual body and mild sweetness. However, incomplete fermentation increased the need for microbial stability control and careful packaging. Moderate ester formation improved sensory acceptability, while excessive residual sugars created imbalance. The study demonstrates that low-alcohol beer quality depends on coordinated control of yeast selection, wort composition, fermentation endpoint, and post-fermentation stabilization.