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.

Abstract: The invention relates to a method for obtaining a product in the form of deep-frozen granules, particles of beads having a high dissolved-gas content from a liquid, semi-liquid or paste-like matrix, that comprises two subsequent steps: a matrix gasification step that comprises the incorporation of gas at a pressure higher than 2 bars; and a quick deep-freezing step using a cryogenic fluid.

Abstract: A device for steeping barley having a container for containing the barley to be steeped. The container has a floor and the floor has passageways for flowing at least one of steeping water and gases through the passageways. The device further includes a water line system under the floor directly connected to the passageways.

Abstract: A hybrid continuous fermentation system and related process for fermenting sugars to produce alcohol containing liquors. The system includes a fermentor arranged with a packed bed region and a fluidized bed region. A yeast bed is retained in the packed bed region using a retention matrix and flocculation. A sugar supply is directed through the yeast bed with sufficient dwell time for satisfactory sugar conversion. The fluidized bed region is arranged to allow fermented product to pass through the fermentor while allowing yeast cell growth and retention. A nutrient may be added to the fermentor to aid in yeast flocculation. The fermentor is sized and shaped to allow sufficient dwell time of the sugar supply in the packed bed region and in the fluidized bed region to maximize sugar conversion to ethanol by fermentation.

Abstract: Compositions derived from grain-to-ethanol fermentation processes and methods of producing the compositions are provided. The compositions may be corn meal products generated by fractionating corn kernels to isolate the endosperm, converting starch in the endosperm to sugar at temperatures less than 150-180° F., fermenting the sugar, and separating out the resulting solids. The solids may undergo a protein extraction process, and then undergo a solvent exchange to remove water from the solids and re-place it with a more volatile chemical, such as ethanol. The solids are then dried at less than 150-180° F. The resulting meal product may include protein in an amount ranging from about 31 to about 45%, up to about 3% fat, up to about 3% ash, a neutral detergent fiber in an amount ranging from about 32 to about 50%, and up to about 15% starch, all on a dry weight basis.

Abstract: An alcoholic beverage is aged in a wooden barrel after the barrel is covered by a film having an oxygen transmission rate of at least 50 cc/m2/day and an ethanol transmission rate of less than 30 g/m2/day. The beverage acquires one or more specific flavor components in an amount of 50%, 75%, or 100% relative to amounts of one or more of the same flavor components in a control alcoholic beverage aged in a wooden barrel without the film thereon. Covering the barrel with the film reduces the angels' share evaporative loss, while allowing the beverage to develop desirable flavor components during aging. In another embodiment, the process reduces angels' share evaporative loss while achieving organoleptics indistinguishable from a control.

Abstract: According to a first aspect of the invention, there is provided an improved process for the manufacture of an alcoholic beverage, including the steps of providing a sugar source, subjecting the sugar source to at least one instance of fermentation, and simultaneously adding plant material of the family Fabaceae during the step of fermentation, thereby potentiating extraction of extractable compounds from the plant material, useful in imparting a unique flavour and aroma to the alcoholic beverage. The alcoholic beverage may be a wine, beer or cider beverage.

Abstract: The present invention provides isolated polypeptides having alpha-amylase activity catalytic domains, carbohydrate binding domains and polynucleotide encoding the polypeptides, catalytic domains or carbohydrate binding domains. The invention also provides nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides, catalytic domains or carbohydrate binding domains.

Abstract: The present invention corresponds to a method for the removal of unwanted toxic phenolic compounds such as a pesticide from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers.

Abstract: A method (10) of making a wood insert (50) from a dismantled stave (20) of a barrel (12), such as a used bourbon barrel. The method (10) comprises the steps of conditioning the exterior surface (24) of a dismantled stave (20); and profiling the conditioned stave (30) to increase its aging surface area. The profiled stave (20) can then be heat treated (e.g., toasted and/or charred) to create the wood insert (50). The insert (50) can be used to integrate a wood flavoring during the aging of an alcoholic beverage, such as a non-bourbon whiskey.

Abstract: The present invention corresponds to a method for the removal of unwanted phenolic compounds from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers.

Abstract: Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene are also added to red wine to preserve the polyphenols present in red wine. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

Abstract: A process for the use of low concentration levels of Penicillin G Procaine to eliminate or control the growth of unwanted or undesirable bacteria (contaminating bacteria) in the fermentation production of alcohol without inhibition of the growth or replication of the yeast.

Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.

Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.

Abstract: It is an object of the present invention to provide a method of producing a foaming alcoholic beverage such as beer, low-malt beer, and a beer-flavored foaming alcoholic beverage obtained by producing, without using any kind of barley (e.g., barley, wheat, malt), a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, hops and water as raw materials and fermenting the pre-fermentation liquid with use of brewers' yeasts, wherein germinated grains are used; to thereby increase fermentability and attain superior flavor and improved foam quality. It is also an object of the present invention to provide an alcoholic beverage manufactured by the aforementioned method.

Abstract: A method for producing a beer-taste beverage characterized in that the method includes adding a hop selected based on hop plant age; and a method for adjusting aroma and taste of a beer-taste beverage, characterized by the use of a hop selected based on hop plant age. According to the present invention, characteristics of aroma and taste attributable from different hops can be made into different ones by using hops of different plant age. In addition, crops of different hop plant age having their own characteristics are properly blended, whereby a beer-taste beverage having preferred characteristics and intensities of aromas, and taste can be provided.

Abstract: A method for production of a wine with lower content of alcohol involving treating unfermented grape juice with glucose oxidase and glucose isomerase.

Abstract: Devices, systems and methods for increasing fermentation rates of microbes via biostimulation are provided. Electrodes are preferably positioned along an interior or exterior of a tube-shaped component to administer electromagnetic/electric pulses to a solution comprising a microbe. Systems can advantageously be used in new biofuels production plants, or in existing biofuels production plants without the need for significant retrofits.

Abstract: The present invention relates to a filtering apparatus and method for mixing a compound of solid and fluid phases, separating the phases and/or extracting fluid from the compound. One embodiment of the invention discloses a filtering apparatus comprising a first filter section accommodating a first group of filter members, and a second filter section accommodating a second group of filter members, a piping system providing pipelined fluid communication between the filter sections and between a filter section and said filter section's corresponding group of filter members, the piping system configured such that the filter members form filtered fluid openings of the filtering apparatus, and circulation means, such as a pump, configured for passing fluid in a forward flow and/or in a reverse flow between the filter sections. In particular the invention may be used for the mashing process in a beer brewing procedure.

Abstract: The present invention relates to a method for manufacturing a non-effervescent alcoholic beverage, which consists of mixing a non-effervescent clear spirit with an agent that gives said beverage a fluorescent colour when exposed to ultraviolet light, said agent being riboflavin or quinine, said beverage being subsequently packaged, characterised in that: when said spirit is obtained by distillation and has an alcohol content of more than 20%, riboflavin is added in a proportion of less than 3 mg/100 ml or quinine is added in a proportion of less than 60 ppm; and when said spirit is obtained by fermentation and has an alcohol content of less than 20%, riboflavin is added in a proportion of more than 5 mg/100 ml or quinine is added in a proportion of 100 ppm.

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: The present invention relates to a method for producing beverages on the basis of juice from the hemp plant. The invention relates to a method for obtaining juice suitable for human consumption from the hemp plant, wherein the complete hemp stem is pressed after harvest without prior drying or retting. The invention further provides a method for obtaining juice from the hemp plant, wherein the upper leafy part of the hemp plant is cut, the leaves are stripped of the remaining stem, fibres and shives being separated from each other at the stem, the leafy part of the stem, the fibres and the shives being pressed individually under pressure and the so obtained pressed juices are being mixed in a controlled manner. In a yet further aspect, the invention relates to a method for the manufacturing of beverages on the basis of juice from the hemp plant, wherein the hemp juice is mixed with yeast and than fermented.

Abstract: The present invention relates to frozen and freeze dried starter culture compositions comprising microorganisms. The invention also relates to methods of producing the frozen and freeze dried starter culture compositions and methods of using them.

Abstract: A combined brewing system for small scale brewing of fermented alcoholic beverages, particularly beer, and to a method of making fermented alcoholic beverages. The brewing system comprises a single pressurizable vessel. The beer is naturally carbonated to the desired level during fermentation. Sediment is collected and substantially separated from within the vessel and removed from the vessel while the vessel is under pressure. Compressed gas is added for maintaining natural carbonation levels, so that the contents of the vessel can be drawn off at a desired pressure. The vessel has a temperature control system to selectively control the temperature during processing.

Abstract: The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include selecting plant material. Selecting can include excluding plant material that has been exposed to high temperatures or that has had high moisture content.

Abstract: A method for filtering beer, wherein the beer to be produced is guided into a filter. For the improvement of the filtering output, the beer to be produced is subjected to a shaking process before being introduced into the filter.

Abstract: A method of improving colloidal stability in beer comprising contacting a mash and/or a wort with a snapalysin during the production of beer. In this process, the foam stability is not affected.

Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.

Abstract: A steamer device and method of use thereof. More particularly, a steamer device (generally a vertical steam device) designed to make loading and unloading of rice, easy, quick, and efficient while ensuring a quality steam for the rice, similar to traditional saké steaming methods.

Abstract: A method and apparatus for dry hopping a beverage contained in a fermentation tank can include providing a hops vessel defining an interior space. The method can include adding hops to the interior space of the hops vessel, sealing the interior space of the hops vessel from ambient atmosphere, and propelling at least a portion of the hops from the interior space of the hops vessel into a supply hose, closing an exit port valve, and opening a bypass valve which is in fluid communication with a top portion of the hops vessel and the supply hose thereby propelling hops remaining in the supply hose into the fermentation tank.

Abstract: The present invention provides compositions and methods for reducing H2S levels in fermented beverages.

Abstract: A fermentation pressure relief, anti-oxidation and visual observation apparatus and related method, comprising: a collar with an opening therethrough capable of sealably mating to a fermentation vessel lid atop a fermentation vessel; and a flap attached to the collar via a flap-to-collar attachment and situated atop the collar opening to seal the opening when substantially no upward pressure subsists against the flap such that entry of air or other matter downward through the opening is substantially barred; wherein, when the apparatus is attached to the fermentation vessel lid: when pressure subsists within the fermentation vessel the pressure causes the flap to slightly separate from the collar opening and is thereby is permitted to bleed out between the flap and the collar opening through the separation; and after the pressure has bled out the separation is reversed and the flap reverts to a position wherein it again seals the opening, by virtue of the pressure having been bled out.

Abstract: This invention relates to molecular and cellular biology and biochemistry. In one aspect, the invention provides polypeptides having cellulase activity, e.g., endoglucanase, cellobiohydrolase, mannanase and/or ?-glucosidase activity, polynucleotides encoding these polypeptides, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides cellulase activity, e.g., endoglucanase, cellobiohydrolase, mannanase and/or ?-glucosidase activity, including thermostable and thermotolerant activity, and polynucleotides encoding these enzymes, and making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used in a variety of pharmaceutical, agricultural, food and feed processing and industrial contexts.

Abstract: The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include fractionating the plant material. The present invention also relates to methods for producing high protein distiller's dried grain from fermentation of plant material, and to the high protein distiller's dried grain produced. The method can include drying a co-product by ring drying, flash drying, or fluid bed drying. The present invention further relates to reduced stack emissions from drying distillation products from the production of ethanol.

Abstract: The present invention relates to methods for producing Saccharomyces strains that are capable of growth on xylose as a sole carbon source at a desired growth rate, (such as at least one generation per 48 hours), strains made by such methods, and Saccharomyces strains that grow at a growth rate of at least one generation per 48 hours using xylose as a sole carbon source for growth made by non-recombinant methods.

Abstract: The present invention relates to modified industrial yeast strains that show reduced hydrogen sulfide production. In one embodiment the invention provides an industrial yeast strain comprising a modification in a MET5 gene and/or a MET10 gene which results in reduced hydrogen sulfide production when compared to the corresponding industrial yeast strain without the modification. The present invention also relates to methods of manufacturing these modified industrial yeast strains and their use in the production of fermented products.

Abstract: The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at ?50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.

Abstract: A method of aging of alcohol following bottling of the alcohol. The method comprising the steps of fermenting a mash and then distilling the mash to form a concentrated alcohol and temporarily storing the concentrated alcohol within a wooden container to barrel age the concentrated alcohol. During the bottling process, either before the alcohol is added to the individual bottling container or once the alcohol is added individual bottling container, at least one of wood chips, wood shavings and/or wood pieces are added to the interior cavity of the individual bottling container so that the alcohol, once bottled within the individual bottling container, can intimately mix and engage with the wood chips, wood shavings and/or wood pieces and continue the barrel aging process following bottling of the alcohol up until the point in time at which the alcohol is consumed.

Abstract: Disclosed are compositions comprising variants of alpha-amylase that have alpha-amylase activity and which exhibit altered properties relative to a parent AmyS-like alpha-amylase from which they are derived. The compositions comprise an additional enzyme such as a phytase. Also disclosed are methods of using the compositions, and kits related thereto.

Abstract: A brewing process including taking off a fluid having a starting temperature from a heat store; feeding the fluid to a plurality of heat consumers for releasing heat; and returning to the heat store the fluid which has a final temperature. The brewery installation has a heat store for controlling the flow of the fluid in the installation, and a plurality of heat consumers each of which is connected to the primary circuit for releasing heat. Improved efficiency is achieved in part by the final temperature of the fluid which flows out of the respective heat consumers is measured and the return of the fluid is controlled as a function of the measured final temperature.

Abstract: Processes for the recovery of ethanol, useful as a fuel, from various cellulosic feedstock materials fermented to produce ethanol-containing beer are disclosed. The present invention provides a method and a system for ethanol recovery from highly viscous fermented citrus waste biomass. The systems overcome various challenges, including effectively stripping the ethanol from biomass beer in an energy efficient and economical manner that may allow for the further dehydration of the ethanol/water mix in a traditional rectifier distillation column. In certain embodiments, a series of flash stages and beer stripping columns are capable of operating with highly viscous slurries and/or feedstocks containing high levels of solids.

Abstract: The invention relates to the prevention of bacterial spoilage during fermentation. In particular it relates to the prevention of beer and wine spoilage, but also the spoilage of bioethanol or biogas. This is accomplished by modifying the fermentation yeast to produce an antimicrobial peptide known as a defensin. One such defensin is the human ?-defensin-3 (HBD-3) although many others can be used.

Abstract: The instant invention relates to a process for the preparation of an aqueous suspension of anionic colloidal silica having a neutral pH which is stable over time and comprises individualized particles of colloidal silica which are not bound to one another by siloxane bonds. The instant suspensions show high storage stability and are particularly useful for the clarification of beer, for the preparation of cosmetic formulations, for the production of ink for printers, for paints and for anticorrosive treatments.