Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor

Round 1

Reviewer 1 Report

The paper ”Effect of production technique on pilsner-style non-alcoholic beer (NAB) chemistry and flavor” aimed to deconstruct the chemical and sensory profiles of a selection of pilsner type NABs and one non-alcoholic Indian Pale Ale (IPA) produced via different techniques, and to determine the impact of certain production techniques to the flavor profiles of beers. The treated subject is of great importance for the industrials interested in providing high quality, and balanced aromatic profiles to NABs. As well, knowing the aromatic profile one beer will get, industrials will be able to decide which production technique best fits their NAB quality requirements, and possibly adapting process to a cost-effective one. 

A brief refer to non-Saccharomyces yeasts using for NABs production can be given; possibly by specifying their limited using in industrial beer production.

Please carefully check the spelling and grammar. There are some minor errors. 

Author Response

Thank you very much for taking the time to review our manuscript. We have reviewed all of Reviewer 1's comments. Upon submission, our manuscript underwent unexpected editorial formatting. During this process, hyphenations were added into random words due to the auto-hyphenation being initiated. We have turned off this feature and have reviewed our manuscript. All hyphenations that were not needed have been removed. Also, there are now no hyphenations in the document. Further, another spell check has been performed.

Lines 59- 64 Highlight the use of non- Saccharomyces yeast. Also we point to specific reviews and studies on this topic.

"Recently, the use of maltose intolerant (MI) Saccharomyces and/or non-Saccharomyces yeasts has also become an increasingly popular biological technique because there is evidence that some of these strains can produce NAB with more fruity flavor profiles [1]. The reviews by Bellut and Arendt [1] and Montanari, Marconi, Mayer and Fantozzi [10] are great resources to find more specific details on how biological techniques can be applied to produce NAB."

Reviewer 2 Report

The topic of the manuscript is very interesting and a lot of work has been done. I have only 3 remarks on it:

1. There is a dash in some words in not only in Introduction but in the whole manuscript, which doesn't have to be there (for example ln. 34 his-torically)
2. There is no need to  quote all the authors of papers if they are more than 2.  Please, write the first author et al. ( for example ln. 75 Lafontaine et al.)
3. The results in Table 1 are shown 2 times.

Author Response

Thank you very much for taking the time to review our manuscript. We have reviewed all of Reviewer 2's comments.

Upon submission, our manuscript underwent unexpected editorial formatting. During this process, hyphenations were added into random words due to the auto-hyphenation being initiated. We have turned off this feature and have rereviewed our manuscript. All hyphenations that were not needed have been removed. Also, there are now no hyphenations in the document. Further, another spell check has been performed.

In terms of the citations. We used the Endnote format that was posted on MDPI. The in-text formations are what is suggested by this format. This seems to be more of an editorial issue.

Again, the issue with Table 1 was a result of the reformatting by the editorial staff upon submission. This has been corrected.