Abstract: Provided is a beverage maker. The beverage maker includes a pair of fermenters, each of which has an internal space, a pair of fermenter lids configured to shield the internal spaces of the pair of fermenters, a pair of beverage containers that are selectively accommodated in the internal spaces of the pair of fermenters, a temperature regulator configured to independently regulate internal temperatures of the pair of fermenters, ingredient feeders in which ingredient containers configured to contain beverages are selectively mounted and which are disposed outside the pair of fermenters, respectively, a main channel via each of the ingredient feeders, a pair of branch channels branched from the main channel and respectively connected to the pair of beverage containers, and a beverage dispenser connected to the pair of branch channels.

Abstract: The present invention provides for a hybrid sugar transporter having an altered sugar transporter activity and comprising at least a first transmembrane domain (TMD) from a first sugar transporter and a second TMD from a second sugar transporter, wherein the first sugar transporter and the second sugar transporter are heterologous to each other.

Abstract: Methods of and system for growing and maintaining an optimized/ideal active yeast solution in the yeast tank and fermenter tank during the fermentation filling cycle are provided. A new yeast stage tank is used between the yeast tank and the fermenter tank allowing yeast to rapidly produce a huge amount of active young yeast cells for a fermenter during the filling period. A measurable and useful controlling factor, % DT/% Yeast by weight ratio (or “food” to yeast ratio), is used (e.g., % DT=glucose), which offers information on the health status of the yeast. The controlling factor is used to control the status of the yeast throughout the entire process.

Abstract: Related to is a system for preparing xylose liquid by continuously hydrolyzing hemicellulose, including a neutralizing unit, an acid-adjusting unit, a feeding unit, a liquefaction ejecting unit, a feed and discharge heat-exchanging unit and a discharge controlling unit. The neutralizing unit includes a raw material tank, a neutralizing concentrated sulfuric acid pump and a neutralizing pipeline mixer, the acid-adjusting unit includes an acid-adjusting concentrated sulfuric acid pump, an acid-adjusting pipeline mixer and an acid-adjusting tank, the feeding unit includes a feed tank, the liquefaction ejecting unit includes a liquefaction ejector and a liquefaction maintainer, the feed and discharge heat-exchanging unit includes a plate-type teed and discharge heat exchanger and a first discharge temperature sensor, and the discharge controlling unit includes a discharge valve and a reflux valve.

Abstract: A fermentation and aging apparatus may include a fermentation tank defining an accommodation space in which a beverage is accommodated, a refrigerant cycle device configured to cool the fermentation tank and the beverage, a temperature sensor mounted on an outer circumferential surface of the fermentation tank, and a controller configured to control driving of the refrigerant cycle device based on a temperature sensed by the temperature sensor and a predetermined storage temperature, check a remaining amount of the beverage accommodated in the fermentation tank, and reset a storage temperature of the beverage when the checked remaining amount is lower than a predetermined reference amount.

Abstract: A liquid treatment apparatus imparts a distinctive flavor and scent to beverages and other liquids. In one embodiment, a wooden wave insert body undulates and crosses a center line, while the wood grain runs substantially parallel to the center line and does not undulate materially. In another embodiment, a wooden plug passes through and is affixed to the wall of a beverage container, and imparts a distinctive flavor and scent through an aging process that includes controlled oxidation. The wooden plug includes a hollow bolt having a bolt opening exposed to ambient air, a closed bolt head distal to the bolt opening, and a bolt fluid exchange passage between the bolt opening and the closed bolt head. The bolt passes through the wooden block between the bolt head and container wall. The bolt fluid exchange passage couples ambient air to the wooden block interior.

Abstract: This disclosure describes energy efficient process to distill a process stream in a production facility. A process uses multiple effect evaporators, ranging from one evaporator to eight evaporators in each effect. The process arrangement shows an example of four effect evaporators, with a zero-effect evaporator having a single evaporator, a first-effect evaporator having a set of three evaporators, a second-effect evaporator having a set of three evaporators, and a third-effect evaporator having a set of evaporators to create condensed distillers solubles.

Abstract: A method for extracting THC from cannabis plants. The method includes sorting different parts of a plant and placing each part of the plant along with fermentation materials in a set of fermentation tanks, with the cannabis flowers in the first fermentation tank. Each fermentation tank includes a pair of screen filters and is connected to at least one of the other fermentation tanks above the pair of screen filters and below the pair of screen filters. The method further includes adding an activated yeast to the fermentation tanks on day 0 and leaving the mixtures for 10 days and equalizing the contents of the fermentation tanks on day 10. The method also includes creating a water/sugar mixture and adding 1/10th of the water/sugar mixture to the fermentation tanks each day for 10 days and collecting the macerated oil on day 21 and collecting the infused alcohol on day 21.

Abstract: This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in a defiber process stream by using two or more mechanical devices to separate the solids from the liquids based on density differences. The process produces animal feed products having a protein content ranging from approximately 45% to approximately 64%.

Abstract: This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in a defiber process stream by using two or more mechanical devices to separate the solids from the liquids based on density differences. The process produces animal feed products having a protein content ranging from approximately 45% to approximately 64%.

Abstract: A method to expedite the growth of the agave plant by growing the plant tissue from a cell culture in a laboratory utilize incubator cells that are taken from the leaf of an agave plant and grown in a medium containing all the nutrients required for the production of new cells and the maturation of those new cells. The cells are then exposed to photosynthetic active radiation and fed with extra carbon dioxide, causing the cells to undergo photosynthesis and form the sugars that are found in a naturally growing agave plant. These cultivated cells are given an optimum amount of light and carbon dioxide to promote an unexpected and substantially higher growth rate than heretofore achieved.

Abstract: Methods and systems for the enhancement of bioproduct process yields. The present invention provides systems and methods for improvement of the carbon conversion efficiency by yeast of an organic substrate such as a fermentable sugar to a fermentation product such as ethanol. Exemplary yield-increasing/growth-inhibitory compounds include tyrosol (TyrOH), 2-phenylethanol (PheOH), and tryptophol (TrpOH). Immobilization of the yeast, such as in a porous bead or pellet, can further increase yield. Exemplary immobilization included immobilization in calcium alginate beads. The system and methods taught herein demonstrate that product yield such as ethanol yield can be improved by adding yeast yield-increasing/growth-inhibitory molecules to reduce cell growth of yeast species, such as S. cerevisiae, suggesting a strategy to improve the yield of ethanol and other yeast fermentation products by manipulating native biological control systems.

Abstract: Methods and systems for isolating a high purity starch stream are provided. The methods provide an initial treatment step in advance of traditional grinding or fractionation operations (such as dry milling or wet milling operations) that facilitate separation of starch from other components of starch-based grains, for example facilitate separation of soft endosperm from other components of corn kernels including hard endosperm. The systems include a first treatment system for separating a high purity starch stream from other components of the grain stream, wherein the system can be configured as a bolt on for traditional milling operations such as wet milling and dry milling operations.

Abstract: Systems and methods are described for managing a supply of building blocks for one or more products. An example method includes: obtaining demand data for each building block from a plurality of building blocks; obtaining substitution data for the plurality of building blocks; providing the demand data and the substitution data as input to a predictive model; receiving as output from the predictive model a predicted optimal production quantity for each building block; and facilitating a production of the plurality of building blocks according to the predicted optimal production quantities.

Abstract: The present invention is a aroma recovery equipment from gases exhausted of fermentation vats comprising a first recovery group (100) comprising a first condenser (110) operating at a first temperature of recovered aromas; one second recovery group (200) comprising a second condenser (210) operating at a second temperature of recovered aromas; a cooling group (300) to provide cold by a cooling fluid (301) to said first recovery group (100) via a first fluid connection (302) and to said second recovery group (200) via a second fluid connection (303); control means (400) configured to coordinately control the temperature of said first recovery group (100) and the temperature of said second recovery group (200); and a mobile housing (500) containing said first recovery group (100), said second recovery group (200), said cooling group (300) and said control means (400).

Abstract: Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A.

Abstract: The invention provides a hybrid ale strain of Saccharomyces cerevisiae and uses thereof.

Abstract: A bag assembly for use with a heat exchanger includes a flexible bag having of one or more sheets of polymeric material, the bag having a first end that bounds a first compartment and an opposing second end that bounds a second compartment, a support structure being disposed between the first compartment and the second compartment so that the first compartment is separated and isolated from the second compartment. A first inlet port, a first outlet port, and a first drain port are coupled with the flexible bag so as to communicate with the first compartment. A second inlet port, a second outlet port, and a second drain port are coupled with the flexible bag so as to communicate with the second compartment.

Abstract: An extreme acceleration of the process of aging spirits to obtain aged liquors includes circulating the spirits through a cavitation zone within a controlled cavitation reactor and exposing the spirits therein to high energy cavitation induced shockwaves. Sources of flavor and color such as charred wood chips may be added to the spirits to provide the color and flavor of liquors aged for years in traditional charred oak barrels. The method and apparatus of the present invention obtains the same conversion of undesirable alcohols, flavor extraction, and color as years of aging in an oak barrel but does so in a matter of minutes or hours. The apparatus and method also can be used in conjunction with traditional aging techniques and methods and the total aging time is still reduced dramatically.

Abstract: The present invention relates to the use of a cysteine endoprotease or a malt extract to prevent or reduce the cloudiness of a cereal-based beverage, fermented or not.

Abstract: Several embodiments of the present disclosure relate to distilled coffee spirits, and techniques and methods for preparing the same. In some embodiments, a distilled coffee spirit is prepared by diluting cold brew coffee grounds into a fermentation mixture, fermenting the fermentation mixture with a fermentation agent, and distilling the entire fermentation mixture to produce a distilled coffee beverage.

Abstract: The present invention relates to a food product and food additive comprising a hop oxidation-reaction product or an extract thereof, as well as to a fat accumulation suppressing agent and a weight gain suppressing agent having it as an active ingredient.

Abstract: A gluten-free fermented beverage for human consumption includes a mixture including tea and alcohol. The alcohol is formed by a single culture yeast and fermentable sugar not derived from grain. A method for making the beverage includes steeping a form of tea leaves in water to form a tea, adding a form of yeast nutrient to the tea, adding a fermentable sugar not derived from grain to the tea, adding a single culture yeast to the tea, fermenting the tea mixture, adding citric acid before and/or after the step of fermenting, filtering the fermented tea, and carbonating the fermented tea.

Abstract: The invention relates to a process for the production of wort, comprising the enzymatic treatment of grist in up to 100% unmalted (grain) form, for further processing into high quality beverage products. By the addition of a combination of exogenous enzymes (?-amylase, isoamylase/pullulanase, FAN generating activity (proteases) and beta-glucanase activity) to the mash and by the simultaneously thermal activation of the maltose-generating endogenous ?-amylase, it is possible to obtain a wort based on up to even 100% barley. The invention further relates to a process for the production of a high quality beer or beer product and to the high quality beer produced according to the process.

Abstract: A process that provides for the reuse of yeast biomass used in the alcoholic fermentation of both sugarcane and corn in independent or integrated processes with steps of separation and reuse of solids prior to distillation and which are used in the process itself and in other industrial applications such as the production of high protein content (DDG/DDGS) ration, due to the alcohol recovery of the process, biodiesel, cell wall and yeast extract, as well as energy generation. The process also includes a drying step using indirect contact dryers operating with low pressure, non-noble vapors, such as plant vapor and exhaust vapor, and with the recovery of the ethanol contained in the wet cake.

Abstract: A beverage maker may include a fermentation device including a fermentation tank assembly having an opening, and a fermentation lid that opens and closes the opening, a refrigeration cycle including a compressor, a condenser, an expansion mechanism, and an evaporator formed therein such that a refrigerant circulates in the compressor, the condenser, the expansion mechanism, and the evaporator, which may adjust a temperature inside the fermentation tank assembly; a blower that may dissipate heat emitted by the condenser; a gas discharger connected to the fermentation device that discharges gas inside the fermentation device; and a rear cover provided behind the fermentation device which may include a through-hole such that both air blown by the blower and gas discharged from the gas discharger may be discharged through the through-hole.

Abstract: The purpose of the present invention is to provide a simple method in which, when distilling a mixture of ethanol, water, and biological raw materials, more aromatic components can be obtained and undesirable odors can be prevented from transferring to the distillate. To achieve this, ethanol and water are added during distillation.

Abstract: In a method for monitoring the correspondence of a beer sample with a reference beer, at least 15 reference beer samples of the reference beer are brewed with the same ingredients and the same process parameters. Measurement signals for the absorption spectrum of the reference beer samples are captured and a principal component analysis is carried out for the measurement signals, in which at least 15 principal components are ascertained. A factor loading PR(i,j) is respectively determined for each principal component for the individual reference beer samples and a reference value (I) is ascertained, where i denotes the reference beer sample and j denotes the principal component, ?R(j) refers to the mean value of all factor loadings of the j-th principal component and ?P(j) refers to the standard deviation of these factor loadings.

Abstract: There is disclosed a system and method for processing wine and/or a containing barrel, while keeping a volume of most of the wine in the barrel. The disclosed system and method can provide reduced mixing of different layers of wine in the barrel. An optional scrubbing mechanism cleans an interior surface of the barrel from encrusted matter, and an optional UV sterilization light source sanitizes an interior surface of the barrel that is alongside a cavity in the barrel empty of wine. In some embodiments a pumping and filtering system preserves non-mixing flow of wine in the barrel while effectively filtering wine optionally without the use of a filter cartridge or other interposing medium.

Abstract: The aspects presented herein provide methods and compositions for the reduction of the peroxide value of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated homecare products, essential oils, food raw materials, formulated food products, and natural extracts.

Abstract: A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.

Abstract: A beer-taste beverage which is substantially nonalcoholic, containing (A) a collagen peptide having an average molecular weight of from 500 to 8,000, (B) a carbon dioxide gas, (C) an iso-? acid, and (D) an acidulant, wherein a pH is 3 or more and 4 or less, and wherein the content of the collagen peptide is from 280 to 1,800 mg/100 mL, and wherein the content of the iso-? acid is from 1.0×10?3 to 3.0×10?3% by mass. The beer-taste beverage of the present invention has excellent initial tastes of sour taste and bitterness and has beer-like taste, so that the beer-taste beverage can provide a new taste as luxury products.

Abstract: Methods and apparatus for liquid preservation according to various aspects of the present invention may comprise a vessel and a displacer. The displacer may be disposed through an open top of the vessel into a cylindrical interior volume defined by an interior surface of the vessel. An outer rim of the displacer may form a movable seal with the interior surface of the vessel so that the displacer may move within the vessel parallel to the interior surface and below the open top. The displacer may include an aperture at an apex of the conical displacer, which allows air to escape from the interior volume as the displacer decreases the volume of the interior volume. An at least partially transparent displacement indicator may be positioned atop the aperture.

Abstract: A system and method for decomposing municipal solid waste (MSW) under anaerobic conditions. The system includes a bioreactor landfill with the MSW, a leachate recirculation unit in connection with the bioreactor landfill, a multilevel thermocouple unit, placed inside the bioreactor landfill for monitoring temperature in the bioreactor landfill. Further, the system includes a sensor for monitoring moisture level within the bioreactor landfill. Furthermore, the system includes the leachate recirculation unit configured to initiate recirculation of a leachate, collected from the bioreactor landfill, when temperature in the bioreactor reaches a determined temperature and a determined moisture level.

Abstract: Protein feed compositions and methods of making the protein feed compositions are disclosed herein. The protein feed compositions may comprise zein and are derived from a starch-based feedstock-to-ethanol fermentation conversion process such as a corn-to-ethanol conversion process. Methods of making the compositions include performing a starch-based feedstock-to-ethanol fermentation process in a manner that reduces the total heat exposure of the components of the protein composition as compared to a similar process which uses a cooking process to saccharify starch and/or a distillation process to separate the fermentation beer into ethanol and whole stillage. The process may include centrifugation of the fermentation beer resulting in a bulk solids mixture, extraction of a protein composition from the resulting bulk solids mixture, and desolventizing the extracted protein composition.

Abstract: The present invention relates to hybrid polypeptides having pullulanase activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.

Abstract: A method of producing a sugar liquid includes filtering a sugar liquid through a nanofiltration membrane and collecting a sugar liquid from the feed side, wherein a sugar liquid containing an organic liquid compound having a relative dielectric constant of not less than 17 at 25° C. is filtered through the nanofiltration membrane.

Abstract: One aspect of the present invention relates to a method of producing a mash extract, said method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with a recirculated aqueous stream; b. heating the mash and enzymatically hydrolysing the starch; c. transferring the heat-treated mash into a first separator for separation into mash extract and spent grain; d. transferring the spent grain into a first mixing vessel and mixing it with sparging water; e. transferring the mixture of spent grain and sparging water into a second separator to remove spent grain; f. recirculating an aqueous stream from the second separator to the mashing step, wherein the gravity of the fermentable mash extract obtained from the first separator is maintained at above 15° P. The present method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields.

Abstract: An artificial aging apparatus for spirits and other alcoholic beverages to decrease the time it takes for alcoholic beverages to mature. The artificial aging apparatus includes an inlet, an outlet, a processing pipe, a pump, a housing, a plurality of electromagnets, a plurality of copper probes, an ultraviolet (UV) radiation source, and a power source. The alcoholic beverage is pumped through the inlet and then into the processing pipe. Subsequently, the alcoholic beverages passes through an electromagnetic field generated to expedite aging, past a plurality of copper probes to smooth the alcoholic beverage, and exposed to the UV radiation source for sanitization. Then, the alcoholic beverage is discharged from the outlet for storage or packaged for consumption.

Abstract: A method is provided for the production of alcohol from trees, the method comprising a step of treating a subject tree with mother cell lyases formed through cytolysis associated with sporulation of spore-forming aerobic bacteria, thereby degrading said tree into a powdery state and obtaining a tree degradation product; a step of sterilizing said tree degradation product; a step of treating said sterilized tree degradation product with a koji fungus (Aspergillus oryzae) thereby carrying out a primary fermentation; a step of adding a yeast to the fermentation broth obtained by said primary fermentation thereby carrying out a secondary fermentation; and a step of filtering the fermentation broth obtained by said secondary fermentation, wherein said mother cell lyases are obtained by culturing said spore-forming aerobic bacteria, subjecting the resultant culture medium to a starvation state, thereby converting said bacteria into endospores, and removing impurities including said endosporic bacteria from said cul

Abstract: A method of making a sherry wine-like beverage includes combining water, ethanol and a plurality of flavor compounds in an amount sufficient to impart the flavor of a sherry wine without the need for fermentation and/or aging.

Abstract: This invention provides a simple fermentation apparatus which is able to work in a standard pressure. Moreover, it can continuously produce liquid fermentation products automatically in a large amount without filtering. The fermentation apparatus is able to be configured in large farms. The use of it has become simple and convenient.

Abstract: A brewing system for fermenting beer when isolated from any possible micro-biological contamination comprises a first holding frame in a fermentation tank, a second holding frame in a bright beer tank, a water supply subsystem that is effective to measure, filter, and expose incoming water to UV light, a mixing subsystem that is effective to connect fittings or glands clamped onto manifolds of the fermentation and bright beer tanks, and aseptic dry, sealed bags containing dry ingredients of powdered malt extract, beer mixes, hops, and yeast. The brewing system includes a valve for connecting the water supply subsystem to the fermentation tank, and a mechanism for transferring the powdered malt into a disposable second aseptic dry, sealed fermenter bag for fermentation in the fermentation tank to form fermented beer. The disposable fermenter bag has ports on a bottom manifold and is designed to fit into the first holding frame that is insulated and custom controls its temperature.

Abstract: Wheat bran culture mix is used to inoculate organic waste and produce an inoculated waste material, where the wheat bran culture mix includes soil derived microbes. The inoculated waste material is shredded to produce shredded inoculated waste material which is fermented the shredded inoculated waste material for at least 7 days. Contents from the fermenter are then transferred into a dewatering device to produce dewatered contents which are then separated into soluble and suspended products.

Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.

Abstract: A method for treating a vegetable product in the form of crushed material includes the steps of (i) storing the crushed material in a first vat to let it ferment and form a cap of solid parts floating on a liquid mass therein; (ii) connecting a second vat to the first one to gather in it the gaseous products generated due to fermentation; (iii) isolating the two vats; (iv) reducing the gaseous pressure in the first vat; (v) connecting the second vat to the first at a point beneath the cap so that, due to the differential pressure between the two vats, spontaneous racking of gaseous products in the liquid mass occurs, in such a manner that rising they get into contact with the cap.

Abstract: The present invention relates to a method for producing a nonalcoholic beverage by fermentation, comprising the following steps: (a) providing a providing a macerated cereal extract, (b) producing a wort from the cereal extract, (c) treating the wort from step (b) with Lactobacillus microorganisms in order to obtain a sour wort, (d) mixing the sour wort from step (c) with a liquid containing sugar and treating the mixture with Lactobacillus microorganisms in order to obtain a fermented beverage, (e) heating the fermented beverage obtained from step (d) and then cooling said fermented beverage, (f) mixing the beverage, and (g) performing further treatment steps for stabilizing, clarifying, and completing the beverage.

Abstract: A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base formulation is mixed with water to form a slurry. At least one enzyme is mixed into the slurry. The slurry is cooked to convert the slurry into an intermediate product. The intermediate product is evaporated to produce a syrup product having a solids level of at least 65 Brix.

Abstract: The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. The compositions of the invention are expected to ameliorate some of the negative side effects associated with the consumption of alcohol, such as hangover and facial flushing.

Abstract: A method for production of an alcoholic beverage with reduced content of alcohol involving treating unfermented beverage starting solution with glucose oxidase and glucose isomerase.