New alcohol-free beverage
Improved method for the production of a beverage having an ethanol content of under 0.5 vol%.
Polyphenols are anti-inflammatory secondary plant compounds, which could prevent cancer.
Scientists from TU Berlin develop an improved method for the production of a beverage having an ethanol content of under 0.5 vol%.
The method is based on a traditional brewing process and comprises processing malt into wort and fermenting the wort by means of a maltose-negative yeast. By using a new combination of lactic acid bacteria and maltose-negative yeast the duration of the brewing process may be reduced to 3-4 days.
Studies have shown that this new alcohol-free beverage tastes better than conventional alcohol-free beers and is healthy as it contains vitamins, minerals, essential amino acids and polyphenols. Polyphenols are anti-inflammatory secondary plant compounds, which could prevent cancer. Therefore, this new alcohol-free beer is an ideal beverage for everyone, including athletes.
- Tastes like a beer: fresh, full-bodied, without off-flavours and with a prominent bitterness
- Brewing process reduced to 3-4 days
- With vitamins, minerals, essential amino acids and polyphenols
This technology is also an ideal basis for developing and producing any new fermented alcohol-free beverage, like new alcohol-free craft beers or other modern beverages.
Licensing, R&D Cooperation
Technische Universität Berlin
+49 30 314 75916
StichworteAlcohol-free beer, Beverage, lactic-acid bacteria, malt, maltose-negative yeast, wort