Technology Transfer Services

A novel technology for industrial high quality beer making

Code: 21-UP-02

The Opportunity
The beer market is forecasted to reach USD 805 billion by 2024, registering a CAGR of 6.2% during the period 2019-2024.
Changing lifestyle, increasing consumption rate of alcoholic drinks, high disposable income, and popularity of beer among the young population are a few factors driving the global beer market.
However, the high cost of investment in equipment and the increased competition in the market are the main bottlenecks for new ventures in this sector.

Our Offer
We have developed a novel bioprocess enabling beer production at extremely low temperatures by adding processed cellulose and wort to a psychrophilic yeast strain S. cerevisiae AXAZ-1. This novel set up requires an investment cost of 1/10th of the traditional method.
This novel technique not only reduces production costs since less energy is used up, but also increases product quality. The final product is a bright, clean, clear, crisp lager with minimal phenolics, less ester production and a satisfying finish.
We understand that the preferred method of brewing, continuous or batch, depends on the brewer. Hence, we have further developed and adapted our novel technology, offering the choice of continuous or batch production to brewers while still being able to brew at extremely low temperatures.

The Technology
The principle of this technology is based on extremely low temperature fermentations of wort that are performed by immobilized cells of the strain AXAZ-1 in tubular cellulose (TC). The tubular cellulose is produced by the delignification of sawdust or straw and acts as promoter of alcoholic fermentation even at very low temperatures. This positive effect of TC is attributed to the reduction of the activation energy of the alcoholic fermentation. The reduction of activation energy increases the rate of fermentation at extremely low temperatures and therefore beer productivity, as compared to the method of free cells. As a result, fermentations in line with the required standards of the beer industry at 1-3 °C become feasible.

Advantages & Innovations
The novelty of brewing at low temperatures significantly reduces the time and cost of production as it requires no maturation, and hence increases the product yield turnover.

• Significantly less required space for brewing
• Substantially less liquid waste
• Environmentally friendly bioprocess
• Bright, clean, clear, crisp lager
• Minimal phenolics, less esters, improved taste
• Process based on a unique technology
• Adapted technology for both continuous and batch brewing
• Economically viable investment
• High quality product

Stage of Development
Our innovative processes, available for both continuous and batch brewing, have been validated in a lab environment. The next step requires validation and production at an industrial setting in order to ensure the effectiveness of the process in large-scale manufacturing. Alternative options may also be considered.

Offered by
Department of Chemistry, University of Patras, University Campus 26504 Rio Achaia, Greece

Contact

Prof Athanasios KOUTINAS
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Food Chemistry and Biotechnology Group