New alcohol-free beverage

08057/TUB: 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%.

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.

Figure: Scientist of the brewing research group © Dahl/TUB

Anwendungsmöglichkeiten / 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.

Interested? Contact Us! Interested? Contact Us!
Show all techoffers Vorteile / 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
Entwicklungsstand / Development status:

marketed

Reifegrad / Maturity level:

9

Schlagworte / Tags:
Alcohol-free beer, Beverage, lactic-acid bacteria, malt, maltose-negative yeast, wort
Schutzrechte / Property rights:

Granted patents in EP Priority January 2009

Patentinhaber / Patent holder:

Technische Universität Berlin

Möglichkeiten der Zusammenarbeit / Possible cooperation:

Licensing, R&D Cooperation




Ansprechpartnerin / Contact Person:
Ina Krüger
Lizenzmanagerin

Tel.: 030 314-75916
ina.krueger@tu-berlin.de
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