Abstract: The present invention relates to a gene encoding a protein having a vicinal diketone or diacetyl-reducing activity and use thereof, in particular, a brewery yeast for producing alcoholic beverages with superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose capability of producing vicinal diketones, especially diacetyl, that are responsible for off-flavors in products, is reduced by amplifying expression level of MMF1 gene encoding a protein (Mmflp) having a vicinal diketone or diacetyl-reducing activity, especially the non-ScMMF1 gene or ScMMF1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.

Abstract: The present invention relates to a gene encoding a protein responsible for flocculation property of yeast and use thereof, in particular, a brewery yeast with appropriate flocculation property for producing desired alcoholic beverages, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast to which suitable flocculation property for brewing desired alcoholic beverages was imparted by controlling expression level of KRE9 gene encoding a protein responsible for flocculation property of brewery yeast, especially non-ScKRE9 gene specific to a lager brewing yeast, to alcoholic beverages produced with said yeast and to a method for producing said beverages.

Abstract: According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which-through further enzymatic or spontaneous reactions may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off flavors, even after prolonged storage of the beverage.

Abstract: The present invention relates to cytosine deaminase protein and cDNA from various species of the yeast genus Dekkera/Brettanomyces. Compared to yeast cytosine deaminase the novel cytosine deaminases are more efficient and have a higher stability. The invention also relates to the field of suicide gene therapy based on activation of a non-toxic prodrug, 5-fluorocytosine to a toxic drug 5-fluorouracil based on the enzymatic activity of novel cytosine deaminses. Finally the invention provides use of 5-fluorocytosine for controlling the growth of Dekkera/Brettanomyces yeast.

Abstract: The present invention relates to a gene encoding glycogen synthesis initiator and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or low-temperature storage, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose resistance property to dryness and/or resistance property to low-temperature storage is enhanced by amplifying expression level of GLG1 or GLG2 gene encoding a Glg1p or Glg2p which is a glycogen synthesis initiator in brewer's yeast, especially non-ScGLG1 gene or non-ScGLG2 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc.

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: An object of the present invention is to provide a method of producing liquid koji having enhanced activity of a plant fiber degradation enzyme using liquid medium without using an expensive plant fiber degradation enzyme preparation and a recombinant bacterium and methods of producing liquid koji dry product and industrial alcohol (ethanol) using the liquid koji.

Abstract: The present invention relates to a gene encoding a protein having a trehalose synthesis-promoting activity and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or low-temperature storage, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose resistance property to dryness and/or resistance property to low-temperature storage is enhanced by amplifying expression level of TSL1 gene encoding a protein Ts11p having a trehalose synthesis-promoting activity in brewer's yeast, especially non-ScTSL1 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc.

Abstract: The present invention relates to a gene encoding a protein responsible for flocculation property of yeast and use thereof, in particular, a brewery yeast with appropriate flocculation property for producing desired alcoholic beverages, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast to which suitable flocculation property for brewing desired alcoholic beverages was imparted by controlling expression level of CIS3 gene encoding a protein responsible for flocculation property of brewery yeast, especially non-ScCIS3 gene specific to a lager brewing yeast, to alcoholic beverages produced with said yeast and to a method for producing said beverages.

Abstract: The present invention relates to a gene encoding glycerol-3-phosphate dehydrogenase and use thereof, in particular, a brewer's yeast which produces alcoholic beverages with superior body and mellowness, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast whose ability of producing glycerol, which contribute to body and mellowness of products, is enhanced by amplifying expression level of GPD1 or GPD2 gene encoding a Gpd1p or Gpd2p which is a glycerol-3-phosphate dehydrogenase in brewer's yeast, especially non-ScGPD1 gene or non-ScGPD2 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc.

Abstract: The present invention provides a process for production of an effervescent alcoholic beverage, the process comprising: a pH adjusting step in which the pH of a yeast-containing fermentate obtained by fermenting the raw material of an effervescent alcoholic beverage with the yeast is adjusted, and a storage step in which the fermentate is aged to yield an aged liquor. According to the present invention, it is possible to produce an effervescent alcoholic beverage which has a low hydrogen sulfide concentration and an excellent flavor without using gene recombination, while avoiding adverse effects on the main fermentation step.

Abstract: The present invention is related to an isolated and purified enzyme with xylanolytic activity having more than 70% homology, preferably more than 80% homology with the amino acid sequence SEQ ID NO: 11.

Abstract: According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which—through further enzymatic or spontaneous reactions—may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off-flavors, even after prolonged storage of the beverage.

Abstract: The present invention relates to a method of preparing alcoholic beverages using incubated wild ginseng root. Specifically, the present invention relates to a method of preparing alcoholic beverages comprising incubated wild ginseng root, characterized in that it comprises a step of introducing the incubated wild ginseng root in an amount of 0.5-5 wt % during bottling process, followed by capping, and alcoholic beverages comprising incubated wild ginseng root which is produced by said method.

Abstract: Beer-flavored fermented beverages made from malt or other grains maintain their high quality for a long period of time without changing quality and remain as flavorful as they are immediately after production. Fermented beverages such as beer, happoshu, miscellaneous alcohol beverages and low-alcohol fermented malt beverages having high storage stability are provided by increasing the sulfurous acid concentration in the fermented beverages to 5.0 ppm or above. This is done by adjusting the concentration of free amino nitrogen (FAN value) in wort and other fermentation liquids to 25 mg/100 mL or below and adding a mineral source for fermentation.

Abstract: An object of the invention is to provide fermented beverages, in particular, beer-taste ones that contain isoamyl acetate abundantly to assure high organoleptic appeal. The invention also provides a process for producing a fermented beverage by performing alcoholic fermentation of an aqueous liquid mixture comprising a feed containing a carbon source and optionally hop, as well as water, wherein a maize protein digest is incorporated as a nitrogen source in the feed either before or during alcoholic fermentation.

Abstract: A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor and a method for producing the same are provided in a fermented alcoholic beverage that uses brewer's yeast and a method for producing the same. A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor may be produced without using artificial colorings such as caramel by adjusting the liquid color and flavor of the fermented alcoholic beverage using Maillard reaction products of sugar and proteolytic products and a preparation of the same. The method for producing a fermented alcoholic beverage of the present invention may be used in particular in producing “low-malt beer” and “other miscellaneous liquors” that require enhancement of the color level and flavor of the fermented alcoholic beverage because of restrictions on the use of fermentation ingredients, namely, wheat, barley and their malts.

Abstract: The invention concerns dry active yeasts useful for rehydration and/or alcoholic fermentation, or rehydrated active yeasts useful for fermentation, or yeasts useful for fermentation, having a sterol content exhibiting at least two conjugated double bonds at the B cycle of at least 900 ?g/g of dry weight. The invention is useful for producing fermented alcoholic beverages.

Abstract: A fermented alcoholic beverage that is imparted a beer-like, natural color level and flavor and a method for producing the same are provided in a fermented alcoholic beverage that uses brewer's yeast and a method for producing the same. A fermented alcoholic beverage that is imparted a beer-like, natural color level and flavor may be produced without using artificial colorings such as caramel by adjusting the liquid color and flavor of the fermented alcoholic beverage using Maillard reaction products of sugar and proteolytic products and a preparation of the same. The method for producing a fermented alcoholic beverage of the present invention may be used in particular in low-malt beer and other miscellaneous liquors that require enhancement of the color level and flavor of the fermented alcoholic beverage because of restrictions on the use of fermentation ingredients.

Abstract: The invention provides a method for the production of tasteful mead that has an unheard-of dry taste, wherein honey with rice koji for shochu and yeast added thereto is subjected to primary fermentation. Preferably, a particular flavor may have been pickled in the honey for the extraction of the flavor therein, and black koji or white koji is used as the rice koji for shochu. Preferably, the weight of the rice koji for shochu is 1% to 10% of the weight of the honey plus the water added, and the amount of the water added is determined such that the sugar content of the honey amounts to 10% to 20%.

Abstract: Compositions and methods of producing an alcoholic beverage are provided that reduce and or prevent the after-effects of alcohol consumption and protect human organs during and after consumption of alcohol.

Abstract: The present invention relates to a method for distilling an alcoholic mixture under reduced pressure, wherein a portion of the fluid alcoholic mixture is distilled at a temperature below about 0° C. such that the fluid alcoholic mixture remains fluid while distilling. The present invention further relates to condensing the alcoholic distillate with a first condenser at a first condenser temperature of from about ?269° C. to about ?15° C. to provide a first alcoholic condensate. The alcoholic mixtures contemplated for use according to the method of the present invention include, but are not limited to, gin, vodka, rum, or neutral spirits. The present invention also relates to an alcoholic beverage prepared by the reduced pressure distillation method of the invention.

Abstract: The present application discloses a process for making mushroom wine.

Abstract: The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort is then cooled and transported to a plurality of remote fermentation sites where the hopped wort will be fermented into beer by the addition of yeast. The fermentation sites are preferably located within a restaurant to provide the diners with the aesthetic enjoyment of consuming beers fermented on the premises and to provide a consistent quality from one restaurant location to the next where such beers are produced.

Abstract: A brewed malt beverage having improved foaming properties due to the addition of caffeine.

Abstract: An apparatus and method for reforming deformed drums. Deformed drums are placed over an apparatus that expand a series of arms as a user exerts a force generally downward and outward along a sliding axis of a central mast. The apparatus is secured to a rigid mount that allows sufficient forces to be applied to the deformed drum that allow the device to reshape to a usable form. The apparatus is portable enough such that it can easily be mounted to a movable platform, for example, a construction vehicle with a typical square receiver trailer hitch.

Abstract: The invention relates to a centrifugal separating device and method for clarifying must during wine production, especially with a separator (7). Gas and/or gelatine and/or other additives are added to the must that is clarified in the separating device after the must has passed through the separating device and before it passes through the constant pressure valve (13) of the separating device, as the must is discharged (9), in order to obtain flotation.

Abstract: The present invention provides a method for producing beer comprising filtering beer through a porous membrane until such time that the porous membrane is in need of cleaning, contacting the porous membrane with an enzyme selected from the group consisting of cellulases, amylases, and combinations thereof, particularly a cellulase having a crystalline:soluble cellulose activity ratio at 60 minutes of at least about 0.1, to clean the porous membrane, and then reusing the porous membrane to continue filtering beer.

Abstract: Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of ?-glucosidase prior to a heat treatment in a wort production process in the course of manufacturing fermented malt beverages Production of acetic acid can be reduced by addition of ?-glucosidase in the fermentation process in the high gravity brewing of beer. Further, low-calorie beers are manufactured by the method in which ?-glucosidase is added in the fermentation process in brewing of beer and thereby real fermentation degree is enhanced.

Abstract: An improved process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that processing liquid to an effective amount of actinic radiation of a wavelength adapted to decompose the riboflavin and thereby reduce the amount thereof, whereby a beer having enhanced light stability is obtained.

Abstract: A novel technique is provided for drying a yeast for brewing and a method of producing alcoholic beverages by using the yeast. It is intended to provide a method of producing a dry yeast which has the optimum fermentability when directly used in fermentation and gives an appropriate flavor without needing prepropagation, and a method of producing alcoholic beverages by using the yeast. A method comprising incorporating a stabilizer such as trehalose into a yeast which has been recovered from the fermentation step, and, if desired, further incorporating glycerol into the yeast to thereby lower the water activity in the cells, and then dehydrating/drying the yeast while sustaining a high viable cell ratio and favorable fermentability; and alcoholic beverages produced by using the yeast.

Abstract: A process for producing a fermentation product by effecting fermentation with the use of a bioreactor having an immobilized microorganism located therein, characterized in that a non-flocculent yeast is employed as the microorganism.

Abstract: A flavorless, odorless and colorless malt base is produced by preheating a malt base derived from malt grains in aqueous solution in the presence of an activated charcoal absorbent to remove proteins from the mixture before or after fermenting the mixture in the presence of a yeast to convert carbohydrates to ethyl alcohol. The yeast and activated carbon are then removed and the fermented intermediate beer is subjected to treatment in series with an anion exchange resin, a cation exchange resin and an adsorption resin to remove undesired colors, odors and/or flavors. The resulting flavorless malt base can be used to formulate flavored malt beverages.

Abstract: An alcoholic beverage with dessert food flavoring and method for producing is disclosed that is independent of a vodka component. The method includes combining approximately one part apple cider with two parts apple juice, adding approximately one third part sugar, adding a predetermined amount of cinnamon, simmering the combined apple cider, apple juice, sugar and cinnamon for up to three hours, and after cooling, adding up to one-half part grain alcohol. One embodiment is directed to, after adding the grain alcohol, bottling the alcoholic beverage with a predetermined amount of cinnamon sticks. A further embodiment is directed to simmering the combined apple cider and apple juice with a single cinnamon stick if a wet part is approximately one-half gallon.

Abstract: The invention provides a method of producing a fermented beverage. A starch hydrolysate is fermented in the presence of yeast, a soluble nitrogenous yeast nutrient source, and an enzyme that releases fermentable carbohydrates from the starch hydrolysate to achieve a fermented beverage. The soluble nitrogenous yeast nutrient source is present in an amount sufficient to sustain fermentation of the starch hydrolysate to an inactivating alcohol concentration in the fermented beverage without being rate-limiting in the fermentation. The method can further comprise carbon filtration and ion exchange filtration to substantially remove impurities. A fermented beverage having substantially neutral flavor and substantially neutral odor prepared in accordance with the inventive method also is provided.

Abstract: A method and apparatus for monitoring a liquid undergoing anaerobic fermentation in a vessel is disclosed. The apparatus comprises an airlock containing a fluid for sealing the vessel and an electrical circuit operatively arranged to pass a current through the fluid to detect passage of bubbles through the airlock.

Abstract: The present invention is directed to a method and apparatus of treating wine to improve the wine's taste. This is accomplished by treating the wine with a magnetic field formed by one or more magnets, preferably at least two magnets. These magnets are positioned with one magnet at the base of a container that is holding the wine and another magnet at the top of the container.

Abstract: An automatically operating fermentation vat for wine-making establishments includes a main vat (2), an upper vat (4) over the main vat, an uplift pipe (8, 12, 10, 24, 26) for feeding the fermenting liquid from the bottom of the main vat to the upper vat, means (16, 14, 18) for discharging this liquid from the upper vat into the main vat so as to spray the layer of marc floating in the main vat and injector means (20, 32) associated with the uplift pipe for injecting an oxygen-containing gas into the liquid flowing through the said pipe, characterized in that the uplift pipe has a first outlet aperture (24) directing liquid into the upper vat (4) and a second outlet aperture (40) which directs the liquid into the mass of liquid in the main vat, valve means (22) being associated with the uplift pipe for selectively directing the liquid into the upper vat or into the main vat or both at the same time though the two outlet apertures.

Abstract: Two successive process stages are provided for deacidifying wines, i.e. reducing the volatile acid compounds that are present as a solution in the wine. In the first stage, the solution to be processed (A) is separated into a first concentrate (B) and a first permeate (C), in which the latter comprises said compounds. In the second stage, said first permeate (C) is in turn separated into a second concentrate (F), in which there are included the compounds that are responsible for said volatile acidity, and a second permeate (E) that comprises the solvent. Preferably, said first permeate (C) is at least partially neutralized with high-pH additives between said first and said second stage.

Abstract: The present invention relates to a process for the production of herbal wines from Himalayan ripe berries namely as Palam Queen from ripe berries of Berberis lycium, Palam Belle from fruits of Pyrus pashia and sweet wines Rohtang Chill and Thamsar Breeze form ripe fruits of Actinidia deliciosa and Syzygium jambos found naturally growing in the Dhauladhar sub tropical belt of Himalayas in the state of Himachal Pradesh in India, the wine is a self-preserving nutritive health drink of high valuation and it is unique with respect to must composition, fruit and water quality of the region, temperature, acidity and duration of fermentation carried out, process for activation and maintenance of the yeast culture and the unique climate and soil conditions of the region offer for producing fine bouquet and taste to the product.

Abstract: This invention provides a process for the production of alcohol coffee drinks which comprises the steps of adding a saccharide to an extraction residue of roasted coffee beans and fermenting the resulting mixture with the aid of a yeast for the brewing of alcoholic liquors. According to this process, alcoholic drinks having a rich aroma of coffee can be produced.

Abstract: Disclosed are methods and compositions for reducing staling that develops during extended storage of fermented malt beverages, beverages, foodstuffs, and cosmetics. In one method, hop solids are extracted with aqueous C1-C6 alcohol to create an extract which is added to wort, the wort is boiled, and thereafter fermented to form a beverage. In another method, hop solids are extracted with aqueous C1-C6 alcohol followed by a mixture of 25% to 75% water and 25% to 75% of C1-C6 alcohol to create an extract, and the extract is added before or after fermentation or directly to a fermented beverage, beverages, foodstuffs, and cosmetics. In another method, hops are extracted with a mixture of 25% to 75% water and 25% to 75% of C1-C6 alcohol to create an extract, and the extract is added in wort, before or after wort boiling, the wort is boiled and thereafter fermented to form a beverage.

Abstract: In the evolution processes of wines, the passage through the wine itself of continuous electric micro-currents permits to reach, in metal oxygen-impermeable containers, results comparable to those obtained in wood barrels. At least the anode utilised for feeding said micro-currents must be definitively titanium-made, and preferably the wine container is also titanium-made and can work as an anode.

Abstract: The object of the invention is a process for supplementing an alcoholic beverage with constituents, during its production, in which, when said beverage is in a production container, carrying out an addition to said beverage of said constituents, characterized in that said addition is carried out with a dosage of constituents predetermined as a function of the difference, measured or estimated, of the content in said constituents between a barrel of new wood of the best essence and said production container and in that the supplemental additions are carried out at predetermined intervals and with dosages predetermined as a function of the nature of said container, so as to compensate over the course of time the decrease by degradation of said constituents and to obtain a curve of concentration in constituents in said beverage tending toward that which would be obtained with said barrel of the best essence instead and in place of said container.

Abstract: The present invention relates to a method of controlling the absolute humidity of blown air in a roasting-and-drying process and a roasting-and-drying apparatus. The method makes humidity control for air blown through malt to be proper and makes the variation in the degree of drying to be decreased in the roasting-and-drying process for producing malt. In the process for roasting and drying a malt raw material, outside air introduced toward a malt layer 10 provided by heaping the malt raw material is heated and is fed to the malt raw material as the blown air. A portion of air passing through the malt raw material as circulated air is mixed with the outside air and is fed to the malt raw material as the blown air again. The absolute humidity of the blown air fed to the malt raw material is measured using a sensor 20, and the mixing ratio of the introduced outside air and the circulated air is controlled so that the measured absolute humidity is kept at a predetermined value.

Abstract: A wine making apparatus includes an engaging mechanism for engaging a fermentation tank, and a press mechanism for pressing the wine making ingredients in the tank against an inner surface of the tank. In a described embodiment a tank has a pair of forklift attachment points and a movable platform on a wine press mechanism is adapted for receiving the forklift attachment points. A lifting apparatus raises the platform and tank such that the contents of the tank are crushed by a relatively fixed plate above the tank. A pair of hydraulic rams are connected in series such that fluid output from one raises the other, thereby assuring that the platform and tank are evenly raised.

Abstract: An improved process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that processing liquid to an effective amount of actinic radiation of a wavelength adapted to decompose the riboflavin and thereby reduce the amount thereof, whereby a beer having enhanced light stability is obtained.

Abstract: A novel wine making apparatus includes an engaging mechanism for engaging a fermentation tank, and a press mechanism for pressing the wine making ingredients in the tank against an inner surface of the tank. In a particular embodiment, the engaging mechanism includes a tray for receiving the tank, and the press mechanism includes a press plate for pressing the contents of the tank against an inner surface of the tank. The engaging mechanism is moveably coupled to the press plate, and the wine making apparatus includes at least one drive mechanism to move the tank with respect to the press plate, in order to press the ingredients within the tank. A novel method of making wine is also disclosed, and includes loading a tank with ingredients, fermenting the ingredients in the tank to produce wine, and at least partially pressing the wine in the fermentation tank to separate the wine from solids.

Abstract: A process for stabilising a beverage against haze formation comprises treating the beverage with a stabilising agent comprising a particulate silica having a mean pore diameter of at least 6 nm and which has been modified by interaction with a water-soluble polymer having pendant pyrrolidone groups, the polymer being present on the silica in an amount from 5 to 35 per cent by weight with respect to anhydrous weight of silica.

Abstract: The present invention provides a modified Saccharomyces yeast which produces significantly lower levels of ethanol than wild-type yeast under aerobic conditions and saccharide concentrations of 2% glucose, and which exhibits a growth rate of at least 30% of the wild-type yeast, preferably containing a chimeric construct of at least 2 saccharide transporters, nucleic acid molecules encoding the chimeras and polypeptides encoded by such sequences, and methods of using the modified yeast for preparing products in the yeast.