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New alcohol-free beverage


Kurzfassung

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


Hintergrund

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


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.


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

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.


Service

Possible cooperation:

Licensing, R&D Cooperation


Technische Universität Berlin

Jeanne Trommer
+49 30 314 75916
ina.krueger@tu-berlin.de
www.zfge.tu-berlin.de
Adresse
Fraunhoferstr. 33-36
10587 Berlin



Entwicklungsstand

Marktreife


Stichworte

Alcohol-free beer, Beverage, lactic-acid bacteria, malt, maltose-negative yeast, wort

Angebot Anbieter-Website


Kontakt | Geschäftsstelle

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Christiane Bach-Kaienburg
(Geschäftsstellenleiterin)

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