Scientists from TU Berlin develop an improved method for the production of a beverage having an ethanol content of under 0.5 vol%.
Technical Description
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.
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.
Possible Applications
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.
Scientist of the brewing research group
Benefits
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
