TU Berlin

HomepageResearch

Ein rotes Dreieck, darunter drei orangen senkrechten Balken als Symbol für Fakultät 3. Das Symbol befindet sich innerhalb  des kreisförmigen Schriftzuges: Prozesswissenschaften.

Page Content

to Navigation

Research at the Department for Brewing Science

There is a wide spectrum of research topics in Prof. Methner's institute including the fields of raw materials, malting and brewing technology up to biotechnological and environmental aspects: 

  • Flavour stability of beer: influence of amino acids
  • Flavour stability of beer: new and optimised ESR (EPR) method to determinate the anti-oxidative potential of beer
  • Flavour stability of beer: role of flavour-active aldehydes in the ageing process of beer and influence factors on their formation
  • Formation mechanisms of dicarbonyls during wort- and beer-production
  • Improvement of yield of bitter acids during beer production
  • Hops compounds and their influence on sensory impression
  • Development of biochips for determination of certain properties and monitoring of brewing yeast
  • Development of functional drinks with focus on special fermentation by-products
  • Crossflow filtration for the filtration of beer and deposit yeast and improvement of specific filtration capacities
  • New methods to inhibit biofilm formation in breweries
  • New ways in the malting
Some of these research projects are supported by the Wifoe (Association for the Promotion of Science of the German Brewing Industry).

Navigation

Quick Access

Schnellnavigation zur Seite über Nummerneingabe