When classic biotechnology meets sustainable viticulture, the result can be a delicious non-alcoholic (or low-alcoholic) beverage whose production makes use of the biodiversity of the microorganism world and is based on the sustainable use of raw materials.
 
Background: At the BRAIN Zwingenberg site, located in the middle of a wine-growing region, we are currently developing such a beverage together with local winegrowers. Climate change and environmental protection are providing the conditions for this, because: there is a demand for new grape varieties that produce good yields even without fungicide treatment under changed climatic conditions. The advantage is that not only the grapes but also the leaves can be consumed. By fermenting them with the help of special yeast combinations and sophisticated fermentation technology, we have developed a novel beverage in a series of preparations and tastings.