Abstract: Process for the protein stabilization of an oenological liquid, comprising a step of preparation of an oenological liquid (3) containing proteins, a step of application of at least one pulsed electric field to the oenological liquid (3), followed by a step of introducing at least one protease into the oenological liquid (3), a hydrolysis step, in which the protease catalyses the breakage of at least one peptide bond between the amino group and the carboxyl group of the proteins present in the oenological liquid (3), thereby forming compounds (7) containing the amino and/or carboxyl groups; such hydrolysis step transforms the oenological liquid (3) into a stabilised oenological liquid (5).

Abstract: Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.

Abstract: A capsule containing at least one mammalian cell, includes a liquid core, and at least one external envelope totally encapsulating the liquid core at its periphery, the external envelope including at least one gelled polyelectrolyte and/or a stiffened biopolymer and being able to retain the liquid core when the capsule is immersed in a gas. The present invention further relates to the method for preparing such a capsule, to a method for screening cosmetic active ingredients as well as a culture method using such capsules.

Abstract: A termite control bait container includes an upper end portion opposite a lower end portion. The bait container includes a chamber containing a termite bait. The lower end portion includes an air-trapping pocket below at least a portion of the bait to reduce intrusion of water through the lower end portion when installed in a selected orientation at least partially below ground.

Abstract: In general, certain embodiments of the present disclosure provide devices and methods for fermentation. According to various embodiments, a device is provided comprising a container for housing an amount of a carbohydrate solution therein. An atomizer coupled to the container converts the carbohydrate solution into an aerosol suspension of particles that is emitted into a first chamber. A first panel separating the first chamber from a second chamber includes a fermentation agent thereon. The carbohydrate solution is emitted as the aerosol suspension of particles into the first chamber and onto the first panel such that the carbohydrate solution is fermented by the fermentation agent. The carbohydrate solution is collected in the second chamber and is returned to the atomizer until the carbohydrate solution has been fermented to a desired state. In certain embodiments, the fermentation agent comprises a yeast culture or other microorganism.

Abstract: The invention relates to methods for producing flavor stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of different methods, for example by increasing the level of acid or base and removal of said acid or base by Reverse Electro-Enhanced Dialysis. The level of amino acids may also be reduced by treatment with an oxidizing agent, such as H2O2. The invention also comprises combinations of such methods.

Abstract: There is provided a method of detecting an analyte in a sample. The method is based on colorimetry and also on the binding affinity between the analyte and a chemical substrate which may be a recognition receptor thereof. The method involves a support and a colored carrier. A kit for use in the detection is also provided.

Abstract: A termite control bait container includes an upper end portion opposite a lower end portion. The bait container includes a chamber containing a termite bait. The lower end portion includes an air-trapping pocket below at least a portion of the bait to reduce intrusion of water through the lower end portion when installed in a selected orientation at least partially below ground.

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: A method for reducing the amount of beverage soluble metal ions in a diatomaceous earth filter aid is disclosed. The beverage soluble metal ions can be copper and/or iron. In the method, the diatomaceous earth filter aid is contacted with a hop compound selected from iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, and beta-acids. The diatomaceous earth filter aid can also be contacted with and an acid other than the hop compound such as phosphoric acid. The iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, or beta-acids bind the copper and iron metal ions and/or change the form of copper and iron in diatomaceous earth so the copper and iron are rendered substantially insoluble in a beverage such as beer. A method for filtering a beverage using the treated diatomaceous earth filter aid is also disclosed.

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: The invention relates to polypeptides having glucanase, e.g., endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase activity (e.g., endo-1,4-beta-D-glucan 4-glucano hydrolase activity) and comprises hydrolysis of 1,4-beta-D-glycosidic linkages in cellulose, cellulose derivatives (e.g., carboxy methyl cellulose and hydroxy ethyl cellulose) lichenin, beta-1,4 bonds in mixed beta-1,3 glucans, such as cereal beta-D-glucans or xyloglucans and other plant material containing cellulosic parts. In addition, methods of designing new enzymes and methods of use thereof are also provided. In alternative aspects, the new glucanases e.g., endoglucanases, mannanases, xylanases have increased activity and stability at increased pH and temperature.

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: The invention relates to a method of producing a bright, yeast fermented beverage, said method comprising the continuous production of wort from mash. More particularly, the present method comprises: a. mashing in a particulate, starch-containing raw material with water and enzymatically hydrolysing the starch to fermentable sugars; b. continuously producing a fermentable wort from the heated mash; c. introducing the wort into a fermenter to ferment the wort with the help of biologically active yeast; d. removing yeast from the fermentate by means of sedimentation; and e. clarifying the low-yeast fermentate to produce a bright, yeast fermented beverage by: processing the low-yeast fermentate in one or more separators to remove suspended material, said one or more separators being selected from the group consisting of centrifuges and decanter centrifuges; and filtering the processed fermentate.

Abstract: A method of preparing a yeast fermented beverage is disclosed, comprising: (a) fermenting wort with yeast to produce a fermented liquid; (b) optionally removing the yeast; (c) mixing the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles; (d) filtering the fermented liquid over a first membrane filter without employing a filter aid; (e) combining a first retentate with an aqueous regeneration liquid to desorb polyphenols and/or protein from the PVPP particles, wherein the aqueous regeneration liquid has a pH of at least 10.0; (f) filtering the combination retentate and regeneration liquid over a second membrane filter without employing a filter aid; and (g) after, optional further refining the regenerated PVPP particles from the second retentate, and recirculating the particles to step (c); wherein macromolecular components contained in the first retentate and/or retained on the second filter are degraded using a degradative agent selected from oxidants, enzymes and combinations thereof.

Abstract: This invention relates to a method of reducing biogenic amine content in a beverage by contacting the beverage and/or beverage intermediate with an enzyme having transglutaminase activity.

Abstract: The invention describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase and a pectin lyase. The invention also describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase, a pectin lyase, a pectinesterase and an endoarabinanase.

Abstract: The invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.

Abstract: The invention is directed to polypeptides having any cellulolytic activity, e.g., a cellulase activity, e.g., endoglucanase, cellobiohydrolase, beta-glucosidase, xylanase, mannanse, ?-xylosidase, arabinofuranosidase, and/or oligomerase 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. The invention also provides compositions or products of manufacture comprising mixtures of enzymes comprising at least one enzyme of this invention.

Abstract: The invention relates to a method for the prevention or reduction of haze in a beverage by the addition of a prolyl-specific and/or alamine specific endoprotease and the new beverages obtainable by the method according to the invention. It also relates to new endoproteases. It also relates to methods as described above wherein auxiliary enzymes are used in combination with the specific endoprotease. Sequence information of a genomic DNA, cDNA as well as protein sequences are provided.

Abstract: The invention relates to a method for the prevention or reduction of haze in a beverage by the addition of an prolyl-specific endoprotease and to new beverages obtainable by the method according to the invention. It also relates to new endoproteases. Sequence information of a genomic DNA, cDNA as well as protein sequences.

Abstract: The present inventors have surprisingly discovered that phytic acid tenaciously precipitates with soluble metals in food or fuel ethanol-processing fluid, producing insoluble organometallic salt deposit or scale on the processing equipment that must be removed in order to facilitate further ethanol processing. The present invention relates to converting phytic acid salts or phytates to inorganic phosphates to improve metal solubility and reduce deposition within processing equipment.

Abstract: The invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.

Abstract: A method of brewing a beer comprising contacting a mash during lautering, and/or a wort after lautering but before wort boiling, with a thermostable protease.

Abstract: The invention relates to a method for the prevention or reduction of haze in a beverage by the addition of an prolyl-specific endoprotease and to new beverages obtainable by the method according to the invention. It also relates to new endoproteases. Sequence information of a genomic DNA, cDNA as well as protein sequences.

Abstract: Lactic bacterial strains of the genera Lactobacillus and Pediococcus which are capable of initiating and carrying out a complete malolactic fermentation on direct introduction, in the dried, frozen or lyophilised state, without a previous acclimatization step, at a concentration of between 106 and 5×107 UFC/ml, into a wine with an alcohol content of 10% or more and an average or high pH level. The resistance to alcohol is apparent with an excellent survival rate on inoculation and a rapid start to the fermentation activity such that the strain i) converts at least 5%, preferably at least 10%, of the malic acid into lactic acid in 5 days after inoculation of the wine and ii) converts at least 10%, preferably at least 25%, of the malic acid into lactic acid within 10 days of the inoculation of the wine.

Abstract: The present invention relates to a method for beer-brewing comprising adding an enzyme composition comprising catalase without, or essentially without, glucose oxidase so as to improve the flavor and/or flavor stability of the finished beer.

Abstract: The invention provides laccases, polynucleotides encoding these enzymes, the methods of making and using these polynucleotides and polypeptides.

Abstract: There is provided a fermentation apparatus that allows the separation of a wine, beer or other brewed or fermented beverage from its lees using a single container. The vessel can be used in wine making operation and is constructed so that the lees that settle out during fermentation may be mechanically trapped at the bottom of the vessel and the wine then removed, typically through a spigot, without contamination by the entrapped lees.

Abstract: A method for the production of ethanol and a modified animal feed is provided. The method replaces the starch in known corn-based animal feed with biomass fiber treated to make it more digestible by animals. The process includes wherein the pericarp and germ are removed from the corn kernel and processed for by-products. The starch and protein are also removed and separated. The starch is then fermented and distilled to ethanol and stillage. The bioavailable modified animal feed comprises the pericarp and germ removed from corn kernels and optionally by-products of the pericarp and germ processing, and lignocellulosic materials. The modified animal feed may optionally include energy materials such as animal and vegetable fats, vegetable soapstocks, or glycerin, and combinations thereof.

Abstract: The invention relates to a method of preparing a liquid, which contains proteins (esp. haze sensitive proteins), for subsequent separation of at least haze-forming material, when predetermined filter aids are used. The method includes the addition of protein-complexing agent to the liquid, which agent is capable of forming a complex with at least some sensitive proteins of the liquid, to result in a limitation of the residual haze of the liquid, obtained after the separation (e.g. filtration), step.

Abstract: The present invention relates to a composition for protecting from oxidation a dietary liquid, which contains substances sensitive to oxidation during the shelf-life thereof including a combination of two types of yeast cells: (i) non-viable yeast cells that are capable of rapidly consuming oxygen, and (ii) glutathione-enriched inactivated yeast cells.

Abstract: The present invention provides processes for production of wort and beer from a granular starch adjunct grist mashed-in at a temperature below the gelatinization temperature of said starch.

Abstract: In a first aspect, the present invention relates to a method for isolating cell wall derivatives from fungal or yeast biomass. According to this method, chitin polymers or chitin-glucan copolymers can be obtained. In another aspect, the invention relates to a method for preparing chitosan from chitin. The invention further relates to chitin polymers, chitin-glucan polymers and chitosan polymers obtainable by the methods according to the invention. Moreover, the invention relates to the use of chitin polymers, chitin-glucan copolymers or chitosan polymers obtainable by the method according to the present invention in medical, pharmaceutical, agricultural, nutraceutical, food, textile, cosmetic, industrial and/or environmental applications, and in particular of chitin-glucan copolymers used as a technological additive for treating a food-grade liquid or in orally administered compositions.

Abstract: A novel cacao liquor and a process for producing the same are provided. The process for producing a cacao liquor specifically comprises the following steps: (1) preparing cacao beans; (2) milling the cacao beans and dipping in water; (3) steaming the cacao beans; and (4) after adding (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi) water to the steamed cacao beans followed by alcohol fermentation. Between the step (3) of milling and dipping the cacao beans and the step (4) of the alcohol fermentation, it is also possible to prepare the starter step (3-1) wherein (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi) water are added to the steamed cacao beans to promote the proliferation of the yeast.

Abstract: The subject of the invention is the use, as an oenological product, of a proanthocyanidin tannin of phloroglucinol type that does not contain or contains very few ferulic and paracoumaric acids.

Abstract: The present invention relates to a tryptophan transporter gene and to uses of the gene. The invention relates in particular to a brewer's yeast which can control the tryptophan assimilation ability, alcoholic beverages produced using such yeast, and a method of producing such alcoholic beverages. More specifically, the invention relates to a yeast which can control the tryptophan assimilation ability by controlling the level of expression of the TAT2 gene which codes for the tryptophan transporter Tat2p in brewer's yeast, particularly of the nonScTAT2 gene characteristic to beer yeast, and to a method of producing alcoholic beverages using such yeast.

Abstract: A mixture of the hard resins, lipids and waxes obtained by solvent extraction of hops can be effectively utilized in brewing processes to suppress foaming. The mixture is typically the residue obtained by extraction of hops with liquid carbon dioxide, or other solvents, followed by extraction of alpha acids, beta acids and essential oils from the whole hop extract. The mixture of natural products is at least as effective as silicone antifoams, and has been shown to improve fermentation rates because the presence of hop lipids has a positive effect on yeast metabolism.

Abstract: The present disclosure provides methods that decrease the interaction between tannins found in wine (such as polymeric tannins) and lysozyme added to wine as an antimicrobial agent, for example by adding a tannin-binding agent to the wine prior to adding lysozyme to the wine. In particular examples, such methods increase lysozyme antimicrobial activity (for example by increasing the effective lysozyme concentration) in the wine, since lysozyme bound to tannin is not available for providing antimicrobial activity. Also provided are methods for making wine. Compositions that include wine, lysozyme, and one or more tannin-binding agents that decrease the interaction between tannins and lysozyme are also disclosed.

Abstract: The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage.

Abstract: Method for producing extract of Quillaja saponaria Molina saponins comprising the treatment of a commercial product of saponins from Quillaja saponaria Molina with an enzymatic pool of pectinase, protease, glycosidases and hemicellulitic enzymes, the filtering and the mixing with co-adjuvants, and the use of this extract to stabilize beer foam.

Abstract: Lactic bacterial strains of the genera Lactobacillus and Pediococcus which are capable of initiating and carrying out a complete malolactic fermentation on direct introduction, in the dried, frozen or lyophilised state, without a previous acclimatization step, at a concentration of between 106 and 5×107 UFC/ml , into a wine with an alcohol content of 10% or more and an average or high pH level. The resistance to alcohol is apparent with an excellent survival rate on inoculation and a rapid start to the fermentation activity such that the strain i) converts at least 5%, preferably at least 10%, of the malic acid into lactic acid in 5 days after inoculation of the wine and ii) converts at least 10%, preferably at least 25%, of the malic acid into lactic acid within 10 days of the inoculation of the wine.

Abstract: Processes comprising: (i) providing a filter aid comprising a co-extrudate of a water-insoluble polyvinylpyrrolidone and a thermoplastic polymer; (ii) treating the filter aid with aqueous alkali; (iii) subsequently treating the filter aid with an enzyme; and (iv) subsequently thereto carrying out a second treatment with aqueous alkali, to provide a regenerated filter aid, and uses therefor.

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. In one aspect, the polypeptides of the invention can be used as amylases, for example, alpha amylases, to catalyze the hydrolysis of starch into sugars.

Abstract: A production method of a beer-taste alcoholic beverage with foaming properties which does not use barley wheat and malt, in which a proteolytic enzyme improving generating foam and foam stability is used as a part of a substance of raw materials, and the alcoholic beverage with foaming properties produced by the production method are disclosed The production method of an alcoholic beverage with foaming properties, in which a pre-fermentation liquid is processed using a syrup containing sources of carbon, sources of nitrogen, hops, coloring matter, an improving substance for generating foam and for foam stability, and water as raw materials without using barley, wheat and malt, and the pre-fermentation liquid is fermented using a brewers' 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 MHP1 gene encoding a protein responsible for flocculation property of brewery yeast, especially non-ScMHP1 gene specific to a lager brewing yeast, to alcoholic beverages produced with said yeast and to a method for producing said beverages.

Abstract: A method for the production of ethanol and a modified animal feed is provided. The method replaces the starch in known corn-based animal feed with biomass fiber treated to make it more digestible by animals. The process includes wherein the pericarp and germ are removed from the corn kernel and processed for by-products. The starch and protein are also removed and separated. The starch is then fermented and distilled to ethanol and stillage. The bioavailable modified animal feed comprises the pericarp and germ removed from corn kernels and optionally by-products of the pericarp and germ processing, and lignocellulosic materials. The modified animal feed may optionally include energy materials such as animal and vegetable fats, vegetable soapstocks, or glycerin, and combinations thereof.

Abstract: The present invention relates to a method for beer-brewing comprising adding an enzyme composition comprising catalase without, or essentially without, glucose oxidase so as to improve the flavor and/or flavor stability of the finished beer.

Abstract: The present invention provides improved processes for recovering components of distillers' grain, such as, the components of distillers' dried grain (DDG), for use in various applications, including in the production of ethanol.

Abstract: There is provided a fermentation apparatus that allows the separation of a wine, beer or other brewed or fermented beverage from its lees using a single container. The vessel can be used in wine making operation and is constructed so that the lees that settle out during fermentation may be mechanically trapped at the bottom of the vessel and the wine then removed, typically through a spigot, without contamination by the entrapped lees.