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Kurzfassung

Improved method for the production of a beverage having an ethanol content of under 0.5 vol%.

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Hintergrund

Polyphenols are anti-inflammatory secondary plant compounds, which could prevent cancer.

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Lösung

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.

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Vorteile

• 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

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Anwendungsbereiche

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.

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Service

Possible cooperation:

Licensing, R&D Cooperation