Date/Time
Date(s) - 15/01/2025
19:00 - 21:30
Location
Smith & Smith
Alkoholfreie Alternativen liegen momentan im Trend und kommen dank optimierter Verfahren dem Geschmack ihres alkoholhaltigen Pendants immer näher. Ein anschauliches Beispiel dafür bot die beste Vorlesung an der ETH Zürich («Biotechnology of Alcoholic Beverage Production»): Den Teilnehmerinnen und Teilnehmern wurden sowohl alkoholhaltige als auch alkoholfreie Weine serviert. Interessanterweise konnte niemand erkennen, dass es sich bei einem der Weine um eine alkoholfreie Variante handelte.
Alcohol-free alternatives are currently trending and, thanks to optimized processes, are getting closer to the taste of their alcoholic counterparts. A compelling example of this was demonstrated in the top-rated lecture at ETH Zurich (“Biotechnology of Alcoholic Beverage Production”): Participants were served both alcoholic and non-alcoholic wines. Interestingly, no one was able to identify that one of the wines was an alcohol-free version.
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