Technische Unversität Berlin

Griffith University

Universität Des Saarlandes

Frank-Jürgen Methner

Thomas Kunz

Niklas Ole Brandt

Hans-Ulrich Endreß

Thomas Kurz

Jurgen Huttermann

Reinhard Kappl

Torsten Seewald

Ben Desbrow

Christian MÜLLER

Jürgen HÜTTERMANN

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.

Sport beverages and methods for their production

The invention relates to a method for the preparation of modified cellulose fibers for artificial clarification of active haze substances from liquids. In addition, the invention relates to a modified cellulose fiber obtained by the method according to the invention for artificial clarification of active haze substances from a liquid, and to auxiliary filtering means containing one or more of the modified cellulose fibers.

Modified cellulose fibers and preparation method

In a clarification method for a beverage liquid, in particular for producing beer, the beverage liquid, after it passes through a fermentation stage, is subjected to a clarification which serves for removing active haze components from the beverage liquid, and fed to a maturation vessel in which the beverage liquid is stored for a maturation time. In a further method step, the beverage liquid is charged with at least one pectin-containing clarification agent for increasing a filtration performance. In this case it is provided that the pectin-containing clarification agent is introduced into the beverage liquid on the path from the fermentation stage to the maturation vessel and the pectin present therein, before the feed to the maturation vessel, is at least for the most part removed again from the beverage liquid.

Clarification method

The present invention relates to a method for determining the endogenous antioxidative potential (EAP) in a beverage sample, preferably beer, wine, juice or mixtures thereof, using ESR spectroscopy. More specifically, the invention relates to a method for measuring a secondary radical, preferably a hydroxyethyl radical, which is stabilized by a spin trap reagent, wherein the spin trap reagent is preferably, N-tert-butyl-&#x3b1;-(4-pyridyl)nitrone N-oxide (POBN). The invention also relates to the use of the method for assessing the oxidative stability of a beverage sample, to the use of a spin trap reagent, preferably POBN, for measuring the EAP, and to a kit for carrying out the method. The invention is characterized in that a method is provided which makes it possible to avoid the pH effect occurring in prior art methods and the associated influence on the generation of radicals in the beverage sample to be measured.

Method for determining the endogenous antioxidative potential of beverages by means of ESR spectroscopy

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Frank-Jürgen Methner