MORITZ KRAHL (1), Werner Back (2)
(1) Mitteldeutsche Erfrischungsgetränke GmbH, Weißenfels, Germany; (2)
Technische Universität München-Weihenstephan, Freising, Germany
In recent years, a number of novel innovative beverages have been
launched. Due to growing consumer awareness of the negative impact of
malnutrition in western countries, novel drinks based on natural raw
materials have attracted a growing interest. Malted grains and natural
fruit juices are especially suitable for the production of such
beverages as they are generally considered as positive and healthy food
ingredients. At the same time, stricter limits concerning drunk driving
have led to a growing interest in non-alcoholic beers. This paper
presents a concept to create a novel malt-based beverage using lactic
acid fermentation. Wort is produced using existing brewing equipment and
is subsequently fermented by selected strains. The resulting
fermentation products are mixed with different fruit juices and
carbonated, resulting in well-balanced, refreshing drinks. A new way to
create a non-alcoholic beer is the use of stopped fermentation coupled
with controlled lactic acid fermentation. Hops is added after
fermentation and thus the microbiological stability is improved. Sensory
evaluation of both beverages was done by a trained tasting panel to
investigate flavor stability. Fresh and forced aged samples were
analyzed. Stale flavor compounds were measured using GC-FID and GC-MS.
The results obtained for these two new beverages were compared to a
range of commercially available malt-based beverages and non-alcoholic
beers.
Moritz Krahl was born in Schwetzingen, Germany. After passing the German Abitur
(A-levels) in 2000, he began studying brewing and beverage technology
at Technische Universität München in Weihenstephan, Germany. In 2004 he
graduated with a B.S. degree and in 2005 with a Dipl.-Ing. (graduate
engineer) degree. From 2005 to 2010 Moritz did his Ph.D. work at the
Institute for Brewing and Beverage Technology in Weihenstephan (under
Professors Back and Becker). In May 2010 he joined MEG as engineer for
plant and process optimization.
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