Russia (bbabo.net), - The University of Copenhagen has found a new way to make a non-alcoholic foamy drink. To do this, the researchers came up with a method for the production of molecules of natural hydrocarbon monoterpenoids.

The taste of non-alcoholic beer is bland because it lacks the aroma of hops. The absence of smell results in heating regular beer and minimizing fermentation.

Scientists led by Lisa Melton have found a solution to keep the hop aroma and do without alcohol, and published an article about it in the journal Nature Biotechnology. To do this, they add monoterpenoids at the end of brewing to give the beer its lost taste. According to scientists, no one has done this before.

Instead of adding aroma hops only to "remove" their aroma at the end of the process, the researchers turned baker's yeast cells into "microfactories" that can be grown in fermenters and release hop aroma.

When the hop aroma molecules are released from the yeast, they are harvested and added to the drink, bringing it back to its original taste. This makes the use of hops in brewing redundant, since only the molecules that convey flavor and aroma are needed from the plant.

Often, hops need long transportation in the refrigerator, and their cultivation requires huge amounts of water. There are 2.7 tons per kilogram. The new method eliminates the use of water and transportation, which is much more environmentally friendly than the traditional option.

The method is now being trialled in breweries in Denmark, and is scheduled to be rolled out to the entire brewing industry in October 2022 - and even regular beer.

bbabo.Net