Abstract: Disclosed are methods for the production of light stable hops, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hops are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction liquor obtained in the double extraction process by subjecting such liquor to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, to provide an alpha/iso-alpha-acid is free extraction liquor which may be added to the light stable hops residue obtained in the initial double extraction process.

Abstract: Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane having a gas side and a liquid side. The yeast slurry flows over the liquid side of the membrane; oxygen is delivered to the gas side of the membrane and passes through the pores to the yeast slurry.

Abstract: Diapers and wet wipes for cleansing of infants are made anti-bacterial by the inclusion therein of hop acid derivatives, specifically tetrahydroiso-alpha acid and hexahydro-beta acid. These compounds are effective to inhibit the growth of gram-positive bacteria, and specifically chosen to combat Staphylococcus aureus, a primary factor in toxic shock syndrome in infants.

Abstract: The present invention provides methods, products, and compositions for selectively inhibiting the growth of Staphylococcus aureus without preventing the growth of Lactobacillus species. Specifically, the present invention discloses the use of tetrahydroiso alpha acid or hexahydro beta acid at a concentration effective to inhibit the growth of S. aureus without preventing the growth of Lactobacillus. The inhibition of S. aureus in accordance with the present invention thus provides useful methods, compositions and products such as feminine hygiene products for treating the diseases associated with S. aureus infections and infestations, i.e., toxic shock syndrome, without disrupting the normal bacterial flora in the area of its application.

Abstract: The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.

Abstract: An extremely light stable, kettle hop flavoring agent is disclosed. The flavoring agent is made by extracting hop solids with a polar solvent and washing the extract with a nonpolar solvent capable of removing residual ?-acids. The flavoring agent can be used to impart extremely high light stability and full kettle hop flavoring to malt beverages.

Abstract: The isolation and characterization of a group of odorless and non-volatile glycosides from extracted hops (hop solids which have been previously extracted with non-polar solvents) is disclosed. These glycosides are water soluble and consist of a group of aromatic compounds conjugated to mono-, di-, and trisaccharides. These glycosides are responsible for the formation of kettle hop flavor and taste through both chemical and biological transformations. When these glycosides are transformed, they yield an essence and flavorant which imparts a kettle hop flavor and taste when the essence and flavorant is added to an unhopped beer. These kettle hop flavor essences and flavorants provide economy, consistency, flexibility, quality, and convenience to the brewing process because only one unhopped wort is required to brew a stock of unhopped beer. The unhopped beer can then be dosed with the desired amount of kettle hop flavor essence and flavorant.

Abstract: The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.

Abstract: The present invention relates to novel monoclonal antibodies reactive with lipid transfer proteins typically found in foaming beverages. More specifically, the present invention relates to novel monoclonal antibodies raised against the native and denatured forms of barley lipid transfer protein 1, and an assay for determining the content of said proteins in foaming beverages at various stages of their production.

Abstract: An improved method for reducing colony forming units bacteria in yeast is disclosed. The method involves contacting the yeast with a hop acid in an amount sufficient to give a final concentration of the hop acid of at least about 40 ppm.

Abstract: A method of preparing tetrahydroiso-&agr;-acids from iso-&agr;-acids is disclosed wherein the reaction medium is a buffered, aqueous alcoholic solution. The method can also employ up to 85% w/w spent hydrogenation catalyst. The method advantageously avoids the formation of undesirable side products.

Abstract: An apparatus for controlling a flow of gravity fed, magnetic container closures along a path includes an electromagnet proximal to the path. The electromagnet captures at least one container closure flowing along the path in a magnetic field when the electromagnet is energized. The captured container closure blocks the container closure path, and stops the flow of container closures. Circuitry which incorporates a rectifier energizes the electromagnet when the flow of container closures is not desired. When the flow of container closures is desired, the rectifier reverses the current to the electromagnet and the circuitry deenergizes the electromagnet to positively release the captured container closure.

Abstract: Carbon dioxide is used as a reaction solvent in the hydrogenation of organic compounds. The carbon dioxide is preferably a liquid or a supercritical fluid. The hydrogenation method can be used advantageously in methods for making tetrahydroiso-alpha-acids from alpha-acids, iso-alpha-acids, or beta-acids. If beta-acids are used to make tetrahydroiso-alpha-acids, an acidic lower alcohol is preferably added to the carbon dioxide reaction medium to act as a promoter.

Abstract: The isolation and characterization of a group of odorless and non-volatile glycosides from extracted hops (hop solids which have been previously extracted with non-polar solvents) is disclosed. These glycosides are water soluble and consist of a group of aromatic compounds conjugated to mono-, di-, and trisaccharides. These glycosides are responsible for the formation of kettle hop flavor and taste through both chemical and biological transformations. When these glycosides are transformed, they yield an essence and flavorant which imparts a kettle hop flavor and taste when the essence and flavorant is added to an unhopped beer. These kettle hop flavor essences and flavorants provide economy, consistency, flexibility, quality, and convenience to the brewing process because only one unhopped wort is required to brew a stock of unhopped beer. The unhopped beer can then be dosed with the desired amount of kettle hop flavor essence and flavorant.

Abstract: A filter system including a cylindrical filter formed around a cylindrical spindle so as to form a passage therebetween, the spindle forming a channel along its length, a channel outlet at a lower end and a plurality of inlet apertures which lead from the passage to the channel, the apertures unevenly distributed along the length of the spindle such that there is a greater combined aperture area in an upper portion of the spindle than there is in a lower portion of the spindle whereby essentially even fluid flow occurs through the filter.

Abstract: Yeast is genetically engineered by transformation with an expression vector containing a natural yeast secretion signal sequence combined appropriately with a chemically synthesized gene encoding antifreeze protein resulting in the expression, proper processing, and secretion of antifreeze protein which is heterologous to yeast in recoverable amounts. Disclosed are DNA sequences comprising structural genes encoding peptides having amino acid sequences with the biochemical or physiochemical properties of antifreeze protein and a method of combining the antifreeze protein gene sequences with appropriate expression vectors.

Abstract: Unsaturated organic compounds, in particular .alpha.-acids and .beta.-acids, are purified prior to hydrogenation by mixing them with an adsorbent capable of adsorbing catalyst poisons, preferably activated carbon, and separating the adsorbent containing the catalyst poisons to recover the thus purified unsaturated organic compounds. A significant reduction in the use of hydrogenation catalyst is realized.

Abstract: A concentrated single phase aqueous alkaline solution of tetrahydroiso-.alpha.-acids having greater than 10% to about 45% w/w tetrahydroiso-.alpha.-acids is disclosed. A method of hydrogenating and formulating a starting solution of iso-.alpha.-acids to obtain such concentrated solutions of tetrahydroiso-.alpha.-acids is also disclosed.

Abstract: Yeast is genetically engineered by transformation with an expression vector containing a natural yeast secretion signal sequence combined appropriately with a chemically synthesized gene encoding antifreeze protein resulting in the expression, proper processing, and secretion of antifreeze protein which is heterologous to yeast in recoverable amounts. Disclosed are DNA sequences comprising structural genes encoding peptides having amino acid sequences with the biochemical or physiochemical properties of antifreeze protein and a method of combining the antifreeze protein gene sequences with appropriate expression vectors.

Abstract: A method of making a light stable, hop flavored, fermented beverage of less bitterness having a comparable hop flavor to one prepared using whole hops consists of adding to a wort as the sole hopping material a solid hop residue obtained by extracting whole hops with liquid carbon dioxide, boiling the solid hop residue and wort mixture, removing the solids from the fermented mixture and fermenting the remaining liquid to obtain the beverage.