12006/TUB TRL 4
Accelerated Lautering Process

This invention enables an improved purification process of malt and is used, for example, in the beverage industry (especially the beer industry) to reduce process time and improve the oxidative stability of beverages.

12058/TUB TRL 4
Clarification Method for Beverage Production

To produce clear, brilliant beers, wines or juices, they must be filtered. Clarifying agents can be used for this purpose to increase the filtration performance and shorten the production time of beverages. By using defined amounts of certain pectins and, if necessary, in combination with gallotannins, the two decisive process parameters of filtration, non filtrate turbidty / clearness and filtrate throughput can be significantly improved.

12065/TUB TRL 4
Malting Method

The invention comprises a process for improving the quality of malt so that the iron content in malt and beverages, for example, can be reduced.

15020/TUB TRL 4
Modified Cellulose Fibers for Optimizing Filtration Methods

This Invention enables to renounce diatomeceous earth while maintaining further plant infrastructures of the precoat filtration mainly used for beverage productions.

08057/TUB TRL 9
New alcohol-free beverage

Scientists from TU Berlin develop an improved method for the production of a beverage having an ethanol content of under 0.5 vol%.

05016/TUB TRL 9
New EAP-Determination, including Beverage Antioxidative IndeX (BAX)

This Invention enables a novel less invasive Method for determining the EAP-values of Drinks.

17011/TUB TRL 5
Oncolytic Coxsackievirus Variante PD for Treatment of Cancer

This invention enables the production of an oncolytic virus variante, enabling a novel specific treatment of malignant cancer. (in vivo PoC, TRL 5)

20052/TUB TRL 4
Propagation method for kefir grains’ microbial consortia

Some of the most important and abundant bacteria of the natural kefir microbial community in kefir grain-based beverages are very slow growing species and thus not used in industrial relevant starter cultures. This invention provides a method to use these species in a way that making the production of a synthetic kefir feasible for industrial scale production reassembling the organoleptic and health-benefiting characteristics of home-made kefirs more closely than current industrial kefirs.

13016/TUB TRL 8
Sports Beverage

This invention comprises the production of a novel probiotic, protein-rich and fermented sports drink based on malt barley seasoning.