Low alcholic beer fermentation

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Low alcholic beer fermentation by Mind Map: Low alcholic beer fermentation

1. Choice of microorganisms

1.1. Yeast

1.1.1. already existing yeast strain

1.1.2. genetically modified yeast strain

1.2. Bacteria

1.2.1. LAB

1.2.2. AAB

1.2.2.1. Able to ferment EtOH to acetic acid

1.3. Synergy between yeast and bacteria?

1.3.1. Cocktail starter culture

1.3.2. Other types of synergy

1.3.2.1. Lichen

1.4. Algea

2. Clean label

2.1. How important is this? How much weight do consumers put on this factor?

2.2. GMO on label? Might be controversial

3. Substrate

3.1. Sugar composition

3.1.1. Modify composition for specific purpose (no EtOH)

3.1.2. Alternative sugars with reduced fermentability (invers, maltose etc.)

3.1.2.1. Microorganisms with affinity for specefic sugars

3.2. Modification of malting process step

4. Sustainable production

4.1. Low water and energy usage

4.1.1. Put the production somewhere, here clean energy is highly available and water sources are of high quality

4.1.1.1. If this location is also something that costumers also associate with high quality that is a bonus (such as local danish islands etc.)

5. Genetically modified organims

5.1. Engineer strain with no/litte EtOH production, and yeilds of monoterpenes

6. Put as much focus on the taste as the technical specifications

7. Brewing process

7.1. Malting, milling, mashing, brewing, cooling, fermenting, maturating, finishing

7.2. Has to be practically feasible

7.2.1. Would most likely take some R/R as it is a novel approach by definition

8. "Beer" alternative?

8.1. Beer like beverage that is produced differently. fx kombucha with hops