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.

Abstract: A wine fermentation device for fermenting wine, and skins, seeds and stems which form a cap. The device includes a tank having cylindrical walls, an axis and a bottom. One or more optional interior baffles may be provided. At least one drain is located at or near the tank bottom. The device includes at least one impeller, and in a preferred embodiment two impellers, each impeller having a plurality of blades to radially and axially move the cap during fermentation and to blend the cap with liquid to permit draining of the cap (or pomace) through the drain.

Abstract: The invention relates to a process for the production of alcoholic beverages such as beer or whiskey with a mixture of enzymes comprising an endo-&bgr;(1,4)-xylanase, an arabinofuranosidase, an alpha-amylase, an endo-protease and a &bgr;-(1,3; 1,4)-glucanase, and optionally, a saccharifying amylase and/or an exopeptidase. Preferable are mixtures in which the enzymes which are necessary in the brewing process are provided by transgenic seeds. Only a minor amount of malt may be necessary for flavor and color.

Abstract: A method of brewing a malt beverage having a low alcohol content is disclosed. A malt and cereal infusion having an extract content below about 14% is prepared, and boiled to obtain a wort. A predetermined quantity of hops are then added to said wort, which is then aerated. The wort is pitched with a yeast slurry to provide a cell count of about 80 to about 180 million yeast cells per ml and fermented at a temperature of about 3° C. to about 10° C. for 1 to 40 hours. The yeast is then removed from the fermented wort, and the resulting brew is filtered, and electrolyzed with a copper electrode to remove H2S. The alcohol concentration of the brew is then adjusted with carbonated water to a preselected level, and then the resultant brew is aged for at least 24 hours.

Abstract: The present application is related to the production of ethyl alcohol or an aqueous alcohol solution which may be used for preparation of vodka or other alcoholic beverages. The present invention also provides a method of processing of alcohol or vodka to neutralize the action of toxic substances.

Abstract: A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an alcoholic beverage. Additional ingredients may be added for flavor or to enhance the fermentation process. In particular, a saccharide source may be added to control resulting alcohol content.

Abstract: Plant for the separation of undesirable substances from alimentary liquids, in particular from wine, which comprises a unit (3) with hydrophobic membranes (4) having holes (5) for trapping gas (G), supplied with wine to be treated (V) by means of first circulation means (6) and with an extraction fluid (L) having an alcoholic content substantially similar to that of the wine to be treated (V), by means of second circulation means (7). The two fluids pass along the two sides (4′,4″) of the membranes (4), allowing the removal of the undesirable volatile substances which pass through the latter. The extraction fluid (L) is made to circulate by the second means (7) inside a purification circuit (8) which comprises a unit (9) for separation of the volatile substances, consisting preferably of an ion-exchange column.

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: Barley plants having reduced lipoxygenase-1 enzyme activity are provided, for example, barley plants expressing mutant LOX-1 protein. The barley plants of the invention are useful in the production of plant products such as malt and brewed beverages, particularly beer, having increased stability and reduced T2N potential.

Abstract: A selected malolactically active Ln. oenos strain which is useful for inducing malolactic fermentation in wine or fruit juice by the direct inoculation of a concentrate of a starter culture containing the strain, the strain having a survival rate of at least 80% when inoculated directly into a wine having a pH of 3.2 or lower and containing at least 25 mg SO2 per l and at least 12 vol % ethanol, and capable of starting malolactic fermentation when added directly to the wine or fruit juice at a concentration of less than 107 colony forming units per ml.

Abstract: A method of adding to wine must large quantities of yeast combined with yeast nutrients, minerals, vitamin B complex, and magnesium sulphate to ferment the wine must to wine in little as four days in a closed container between 20-30° C. Adding quantities of potassium metabisulfite and potassium sorbate sufficient to release CO2 from the fermented wine and stop the fermation process. Adding Sparkolloid clearing and filtering aid in sufficient quantity to clear the fermented wine in two days in a cool environment. A kit for carrying out the method.

Abstract: The present invention relates to a method for producing a modified Saccaromyces cerevisiea having improved phytase activity, such a Saccaromyces cerevisiae, use of such a modified strain, as well as phytase production, and inositol isomers derived from use of such a modified strain.

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 method for accelerating extraction of compounds from oak to flavor wine. Barrel staves are cut to increase surface area so that the longitudinal dimension is exposed. The longitudinal dimension has a liquid penetration rate eight times faster than the radial and tangential dimensions.

Abstract: In this process for producing ethanol by enzymatic treatment of a must of a starchy plant material with yeasts of the genus Saccharomyces, all the old yeasts are replaced with fresh yeasts in order to keep the fermentation time between 20 and 24 hours.

Abstract: Provided is a packaged beverage comprising the following ingredients (A) and (B):

Abstract: This invention relates to an apparatus for removing solutes from a solution using a nano-filtration means to provide a treated solution.

Abstract: Disclosed is a method and apparatus for flavoring an ethanolic spirit. A corrosion-resistant container with electric heating elements is used in a distillation process to form an ethanolic spirit. One or more aging enhancers are added to at least a portion of the distillate. A precipitate is allowed to form, removing at least a portion of the aging enhancers. The remaining solution has the enhanced flavor and aroma of an aged spirit.

Abstract: Disclosed are methods for preparing wine. In accordance with one disclosed method, a high-purity maltose product is added to the must prior to or contemporaneously with fermentation in order to increase the level of fermentable sugar. In accordance with the second embodiment, a high-purity maltose product is added to a fermented wine in order to sweeten the wine.

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: The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.

Abstract: An airlock assembly for allowing fermentation gasses to escape from a sealed fermentation vessel and preventing ambient gasses from entering the fermentation vessel and including a structure for producing electrical signals that can be used to detect said escape of fermentation gasses.

Abstract: An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. In the process which does not use a good grade solvent, the oak aged alcoholic product having proof of about 80—about 120 has at least some of its wood notes and color removed to produce an intermediate product. Substantially all water and alcohol is then removed from the intermediate product.

Abstract: The invention relates to a process for the production of alcoholic beverages such as beer or whiskey with a mixture of enzymes comprising an endo-&bgr;(1,4)-xylanase, an arabinofuranosidase, an alpha-amylase, an endo-protease and a &bgr;-(1,3; 1,4)-glucanase, and optionally, a saccharifying amylase and/or an exopeptidase. Preferable are mixtures in which the enzymes which are necessary in the brewing process are provided by transgenic seeds. Only a minor amount of malt may be necessary for flavour and color.

Abstract: The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein having ferulic acid decarboxylase activity and having an amino acid sequence wherein one or more amino acid residues are deleted, substituted or added in the amino acid sequence represented by SEQ ID NO: 1; a gene encoding said protein; a recombinant vector comprising said gene; a transformant carrying said recombinant vector; a process for producing 4-vinylguaiacol, vanillin or vanillic acid, or a distilled liquor, wherein an enzyme source having ferulic acid decarboxylase activity which is derived from said transformant is used; and a process for producing a distilled liquor, wherein yeast having an enhanced ferulic acid decarboxylase activity is used.

Abstract: The present invention relates to pectate lyases comprising the amino acid sequence Asn Leu Asn Ser Arg Val Pro (NLNSRVP) (SEQ ID NO: 2) belonging to Family 1 of polysaccharide lyases have good performance in industrial processes under neutral or alkaline conditions such as laundering and textile processing. The pectate lyase may be derivable from Bacillus species.

Abstract: The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein having ferulic acid decarboxylase activity and having an amino acid sequence wherein one or more amino acid residues are deleted, substituted or added in the amino acid sequence represented by SEQ ID NO: 1; a gene encoding said protein; a recombinant vector comprising said gene; a transformant carrying said recombinant vector; a process for producing 4-vinylguaiacol, vanillin or vanillic acid, or a distilled liquor, wherein an enzyme source having ferulic acid decarboxylase activity which is derived from said transformant is used; and a process for producing a distilled liquor, wherein yeast having an enhanced ferulic acid decarboxylase activity is used.

Abstract: The leaves of the blue agave plant, heretofore considered as waste, are processed to produce additional tequila by a process comprising reducing the size of the leaves, mixing with water, macerating the tissue by physical force to release sugars from the leaves, and subjecting the leaves to alcohol fermentation, either alone or in combination with tequila production from the piña of the blue agave plant.

Abstract: A process using a hydrophobic membrane separation process for making an enhanced flavor fluid, particularly a low-alcohol brew, having improved flavor is disclosed.

Abstract: A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon containing a useful protein and a compound having the basic structure of arabic acid; gum arabic is preferred as a compound having the basic structure of arabic acid, and examples of a useful protein include cytokine and interferon; and a production method for canine interferon-&ggr; and stabilization thereof.

Abstract: An alcoholic beverage is provided which contains 0.01 to 5 parts of a chelate compound by weight for improvement of the aroma and taste of the beverage and for derivation of enzymes to produce a detoxifying effect on carcinogenic substances and undesirable bacteria and viruses, and an antioxidative effect for reducing active oxygen in living bodies.

Abstract: A composition comprises a bioactive compound that increases the rate of fermentation of a microorganism, wherein the bioactive compound binds to a thaumatin-like protein. Particularly contemplated bioactive compounds are prepared from plants of the family poaceae, have a molecular weight of no more than 1000 Da, and have a UV absorption maximum of about 260 nm.

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 beer-like carbonated alcoholic beverage rich in the characteristic flavor of an organic acid such as malic acid or citric acid is obtained by conducting with a Rhizopus or white-Aspergillus mold the saccharification of malt in beer brewing. The formation of the organic acid during the production process makes it possible to allow the fermentation to proceed stably. Furthermore, the beverage obtained according to the present invention has a high alcohol content and has hence been improved in storage stability. When moto is used as a yeast, a beer-like carbonated alcoholic beverage added with sake flavor can be obtained. When a must of fruit wine is employed, a beer-like carbonated alcoholic beverage added with the flavor of a fruit wine can be obtained.

Abstract: Disclosed is a process for the co-manufacture of ingredients having food and beverage applications, using potatoes as starting material. The process comprises six steps. The first step is a cutting and dipping of washed raw potatoes in an anti-oxidant solution. The second step is an extraction of undiluted juice free of starch and fibers from a purée made from the anti-oxidant-dipped raw potatoes. The third step is a concentration and enzymatic treatment of the juice. The fourth step is a heating of the juice to specific temperatures to cause precipitation of proteins and separation of precipitated protein therefrom. The fifth step is a thermal browning of the clear juice. The sixth step is an adjustment of the final pH of the juices of the fourth and fifth steps and a blending of these juices in ratios appropriate for intended use. These six steps yield products which may be used as the main flavor principle in malt-free beer, as a coffee substitute and as a flavor enhancer in savory mixes.

Abstract: Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is provided and means of improving the shelf life and/or quality of such products by using the culturally modified bacterial cells. Such culturally modified cells are useful in the manufacturing of a food and a feed product and for the manufacturing of metabolites produced by modified cells.

Abstract: The present invention provides a process for producing a liquor which comprises loading immobilized yeast into a fluidized bed-type reactor fitted with a fluid circulation pipe and a gas exhaust port, feeding a raw material for brewing to the reactor, withdrawing part of the culture liquid from the upper portion of the reactor, and returning the culture liquid to the inside of the reactor from the lower portion of the reactor to thereby conduct the cultivation while making a liquid circulation. According to the present invention, in producing the liquor, the fluidized bed-type reactor loaded with the immobilized yeast cells is used, and the fermentation liquid in the reactor is circulated to cause the immobilized yeast cells to fluidize. Consequently, most of carbon dioxide gas formed can be exhausted outside the system without being dissolved in the liquid.

Abstract: A stopper including a collection receptacle, characterized in that the stopper is provided with a valve that permits flow of sediments into said collection receptacle, wherein the valve may be closed to substantially trap the sediments in the collection receptacle and obstruct flow therefrom.

Abstract: A process for making a low-alcohol wine is provided. The process includes the steps of separating grape juice into a high-sugar fraction and a low-sugar fraction prior to fermentation, blending additional grape juice into the low-sugar fraction to form a mixture and then fermenting the mixture to form a low-alcohol wine. In the case of red wine, a low-alcohol product can also be made by separating the must into a high-sugar fraction and low-sugar fraction prior to fermentation, blending additional must into the low-sugar fraction to form a mixture and then fermenting the mixture to form a low-alcohol red wine. The present invention permits the production of a low-alcohol wine without sacrificing the full body, aroma and character of traditional wine.

Abstract: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food.

Abstract: A process using a hydrophobic membrane separation process for making an enhanced flavor fluid, particularly a low-alcohol brew, having improved flavor is disclosed.

Abstract: Improved fermentation activity of microorganisms in a polysaccharide gel such as an alginate gel is obtained after dehydration, staorage and rehydration by soaking the gel containing the microorganisms prior to dehydration in a sugar solution to provide in the gel an amount of sugar of at least 100 g/kg and less than 500 g/kg of gel, preferably less than 300 g/k of gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external lay er or envelope of gel essentially devoid of the microoraganisms. The sugar is preferably xylose, glucose, fructose, lactose or sucrose, and the sugar solution may contain a polyol such as sorbitol, inositol or glycerol to provide in the gel an amount of polyol of at least 30 g/kg of gel.

Abstract: This invention relates to a process for the continuous boiling of wort, comprising feeding the unboiled wort to a wort heater, wherein it is heated to a temperature between 75 and 125.degree. C., introducing the heated wort in a plug flow reactor, preferably a rotating disc holding column, followed by treating the wort obtained from said reactor in countercurrent with steam in a stripping column.

Abstract: A process for manufacturing beer having a reduced content of purine compounds by using wort having a reduced content of purine nucleosides as a result of decomposing purine nucleosides into purine bases by using nucleoside phosphorylase or nucleosidase, or decomposing purine nucleosides into purine bases during fermentation and having the purine bases metabolized by yeast.

Abstract: The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LT and/or homologues as herein defined and/or a modified Cereal-LTP fraction obtainable from the Cereal-LTP and/or homologues by heating, boiling and/or mashing the Cereal-LTP and/or homologues in water at a pH between 3 and 7. The invention also concerns a method for preparing it and a use of a foam-forming additive.

Abstract: An apparatus for protecting wine aging in one or more cask containers from exposure to air caused by depletion of wine in such casks by providing a reservoir of wine in a flexible bag suspended above the cask(s) with a tube(s) directing such wine through an aperture in the bung(s) of the top bunghole(s) of the cask(s) to maintain the cask(s) in a full state while the wine ages therein.

Abstract: An apparatus for brewing an alcoholic beverage includes a plurality of wooden barrels including at least one first wooden barrel, at least one second wooden barrel, and at least one third wooden barrel; an enclosed trough; a plurality of first conduits providing flow communication between each of the plurality of wooden barrels and the enclosed trough; an enclosed catch pot in flow communication with the enclosed trough; a plurality of second conduits providing flow communication between the enclosed catch pot and each of the plurality of wooden barrels; and devices, such as valves, for controlling flow between each of the plurality of wooden barrels and the second conduit.

Abstract: A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled, and fermented, and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

Abstract: Quantitative determination and evaluation of the flavor stability of fermented alcoholic beverages are performed by measuring the changes of the amount of spin adduct from the formation behavior of active oxygen with passage of time using an ESR apparatus and either determining the value on the time axis of the inflection point of changes of the amounts of spin adduct (defined as the active oxygen formation lag time) or determining the amount of spin adduct after a predetermined time has elapsed after the start of measurement (defined as the active oxygen formation activity). The longer the active oxygen formation lag time or the lower the active oxygen formation activity, the greater the oxygen resistance of the fermented alcoholic beverage, thus making it possible to evaluate that fermented alcoholic beverage as having good flavor stability.

Abstract: A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.