Abstract: A system for shifting operation modes of Variable Flux Memory Motor (VFMM) from external inputs includes one or more VFMMs that convert electrical power to kinetic energy, the one or more VFMMs being configured to shift to any one of a plurality of operation modes, one or more man-machine interfaces that receive one or more external inputs from a user, the one or more external inputs being indicative of a target operation mode from the plurality of operation modes selected by the user, and a controller that shifts the operation mode of the one or more VFMMs to the target operation mode based on the one or more external inputs received from the one or more man-machine interfaces.

Abstract: A method for preparing an aromatic beverage is as follows. The method includes subjecting a fermented beverage to a first filtration step including nanofiltration or ultrafiltration to obtain a retentate fraction and a permeate fraction including alcohol and volatile flavour components. Then, the method includes subjecting the permeate fraction including alcohol and volatile flavour components to a second filtration step of reverse osmosis to obtain a base liquid of at least 2% ABV. Combining the base liquid with exogenous aromas thereby obtains the aromatic beverage. Desirable fermented beverages are a beer or a cider.

Abstract: A process is disclosed for obtaining a minimum concentration of 20.10?6 kg/L of iso-?-acids in a liquid composition. The process includes mixing in water a natural source of ?-acids and at least one metal oxide.

Abstract: A process of preparing a malt-based beverage includes a method having the following steps. Fermenting a wort to obtain a fermented malt-based beverage to achieve an original extract level A in a range of 10° PI-20° PI is performed. Then, concentrating the fermented malt-based beverage by removal of water therefrom to obtain a concentrated malt-based beverage occurs. The concentrated malt-based beverage is diluted for consumption by addition of water or a water based diluent to an extract level B higher than A.

Abstract: A process of preparing a malt-based beverage includes at least two flavour components A and B in a weight ratio A/B of Xfinal.The method includes the following steps. Brewing and fermenting a wort is performed to obtain a fermented malt-based beverage having at least two water-soluble components A and B, other than alcohol or water, in a weight ratio A/B of X1>Xfinal. Then, adjusting the weight ratio of A/B at concentrating said fermented malt-based beverage by removal of water therefrom to obtain a concentrated malt-based beverage having a weight ration A/B of Xfinal occurs. The ratio A/B of X1 is determined in anticipation of adjusting the amount of component A in the beverage during concentrating.

Abstract: A method for obtaining a beverage, comprising the steps of: a. providing a first single-serve container comprising a malt based beverage concentrate characterized in that said concentrate is in a liquid state, has a viscosity of maximally 40.103 mPa·s a real extract density of at least 2.6° P and an alcohol content of at least 1 vol %; b. Providing a second single-serve container containing an ethanol solution having an ethanol concentration of 80 vol % or more; c. Providing a liquid diluent source; d. Mixing a portion of the diluent source with the content of the second single-serve container, to obtain an intermediate liquid mixture having an alcohol content of 30 vol % or less; e. Mixing the content of the first single-serve container with said intermediate liquid mixture and potentially an additional amount of the liquid diluent to obtain a beverage.

Abstract: A method for preparing an aromatic beverage is as follows. The method includes subjecting a fermented beverage to a first filtration step including nanofiltration or ultrafiltration to obtain a retentate fraction and a permeate fraction including alcohol and volatile flavour components. Then, the method includes subjecting the permeate fraction including alcohol and volatile flavour components to a second filtration step of reverse osmosis to obtain a base liquid of at least 2% ABV. Combining the base liquid with exogenous aromas thereby obtains the aromatic beverage. Desirable fermented beverages are a beer or a cider.

Abstract: A method for preparing beer or cider concentrate including alcohol and volatile components of beer or cider flavor, and beer or cider prepared therefrom. The method includes a two step concentration method in which the first step involves a high efficiency nanofiltration that results in a highly concentrated retentate and an aqueous permeate fraction comprising alcohol and volatile flavor components. The second step involves removing water from said permeate fraction to obtain a highly concentrated alcohol solution also having volatile flavor components. The highly concentrated alcohol solution is then combined with the retentate from the first step into a final high alcohol and flavor beer or cider concentrate.

Abstract: The invention relates to a method of preparing a liquid, which contains proteins (esp. haze sensitive proteins), for subsequent separation of at least haze-forming material, when predetermined filter aids are used. The method includes the addition of protein-complexing agent to the liquid, which agent is capable of forming a complex with at least some sensitive proteins of the liquid, to result in a limitation of the residual haze of the liquid, obtained after the separation (e.g. filtration), step.

Abstract: The invention is related to a method of brewing beer comprising the steps of fermenting wort in a batch fermenter, and centrifuging the fermented wort, wherein the centrifuging step is done by using a disc stack centrifuge.

Abstract: The present invention relates to a primary liquid filtration/stabilization installation comprising in combination, a liquid in-feed line, a conventional dosing tank system for single use filter-aid and/or stabilization-aid, and an alternate dosing/storage tank system for regenerable filter-aid and/or stabilization-aid, wherein the installation is adapted to selectively operate one or the other of the dosing systems to meter doses of their respective charges into liquid that is delivered through the in-feed line, and a filter adapted to retain filter-aid material thereon, while passing liquid from which retained material has been removed.

Abstract: The invention relates to a method of preparing a liquid, which contains proteins (esp. haze sensitive proteins), for subsequent separation of at least haze-forming material, when predetermined filter aids are used. The method comprises the addition of protein-complexing agent to the liquid, which agent is capable of forming a complex with at least some sensitive proteins of the liquid, to result in a limitation of the residual haze of the liquid, obtained after the separation (e.g. filtration), step.

Abstract: A surface plasmon microsensor or a nanosensor for chemical or biological species including pads distributed on the surface of a support, the pads including an electrically conductive material and being capable of immobilizing the chemical or biological species. The pads have a dimension less than 1 ?m.

Abstract: A filter aid for use in connection with the filtration of liquids is provided. In particular, a filter useful in connection with the filtration of beer is provided. In addition, a method of filtering liquids is provided. According to the method, a filter aid comprising angular, isotropic particles is introduced to a liquid before the liquid is passed through a filter. In particular, a method for filtering beer comprising the introduction of angular, isotropic particles as a filter aid to a stream of unfiltered beer such that a filtration cake comprising filter aid and solids filtered from the beer is formed.