About This Project

The fast-growing no- and low-alcohol industry relies on novel fermentations like tea, but outcomes remain unpredictable. We hypothesize that combining data-driven and mechanistic models can make these processes more reliable. Using Pioreactors for controlled microfermentations and validating results at production scale, we aim to create predictive tools that help producers achieve consistent flavors, reduce waste, and accelerate open innovation.

Ask the Scientists

What is the context of this research?

This project addresses the No/Lo sector (low- and no-alcohol beverages), a young industry with great potential but lacking standardized frameworks and predictive methodologies. Tea fermentation, widely known through products like kombucha, has demonstrated sensory and functional benefits; however, reproducibility and control remain key challenges. Current research is limited by the uniqueness of microbial consortia, making it challenging to generalize results. To overcome this gap, we propose the use of the Pioreactor, an open-source tool for controlled microfermentations where variables such as pH, oxygen, temperature, and agitation can be precisely managed. Microfermentations not only provide fast, cost-effective, and reproducible data generation but also create a foundation for predictive models that can be scaled to industrial production. This approach brings both scientific rigor and competitive advantages to the No/Lo industry.

What is the significance of this project?

By developing predictive models for tea-based fermentations, this project will lower barriers to creating No/Lo beverages, making innovation more accessible to small producers and accelerating industry growth. Open Science tools like the Pioreactor democratize reproducible, affordable experimentation, fostering community-driven knowledge. Beyond accessibility, this work expands understanding of non-Saccharomyces strains (Metschnikowia, Lachancea, Torulaspora...), valued for flavor complexity and functional outcomes in No/Lo. Yet their systematic study remains scarce, limiting progress. Building reproducible models will not only guide scale-up with lower costs but also provide a foundation for a young industry, amplifying both its scientific and societal impact.

What are the goals of the project?

The goal of this project is to validate the Pioreactor as an open-source tool for the brewing industry through structured microfermentations. Initial work will focus on three non-Saccharomyces yeasts relevant for No/Lo beverages. We will systematically vary temperature, pH, oxygen, stirring speed, and tea substrate to assess strain performance. Growth curves and CO₂ production, measured directly in the Pioreactor, will provide high-resolution insights into metabolic activity and fermentation dynamics. These datasets will support the first generation of predictive models, later validated against 500 L and 2000 L fermentations to test reproducibility and scalability. Positive and negative controls will anchor results, ensuring the models capture strain-specific behavior and guide cost-effective, science-based innovation in the No/Lo sector.