Abstract: The invention relates to a process for the production of substantially non-alcoholic beer by a continuous yeast treatment at a low temperature. In the process, wort which has been clarified and possibly treated by evaporating and/or with an adsorbing agent is passed through a packed column reactor containing immobilized yeast at a temperature ranging between the freezing point of wort and 10.degree. C. The yeast is reactivated at 2.degree. to 15.degree. C. for 10-30 hours. If required, the reactor can be regenerated.

Abstract: A method of processing waste is disclosed wherein the municipal solid waste is segregated and processed to recover reusable rubber, metal, plastic, glass and the remaining organic portion of the waste stream is used to make ethanol and other chemicals. One process utilizes a pretreatment step with dilute sulfuric acid to reduce the heavy metal content of the cellulosic component of the municipal solid waste which can inhibit the fermentation of the sugars obtained from such waste. In another, the heavy metal content of the cellulosic component of municipal solid waste is removed via an ionic exchange process, after hydrolysis with sulfuric acid. A process for an economical, energy efficient production of ethanol from municipal solid waste is also disclosed.

Abstract: To remove selectively particularly sugar from nonalcoholic or alcoholic beverages, first the sugar is either carried away in the permeate in a membrane separation unit (2) by suitable choice of membrane (4) or is retained in the retentate. Afterward, the sugar is removed from the permeate or from the retentate with the help of a device (5) for substance removal or substance conversion. Next the substances remaining in the permeate or in the retentate after the removal of the sugar are fed back into the process or the final product. With the process according to the invention, a high selectivity and an improvement in quality of the final product with high economic efficiency of the unit is achieved (FIG. 1).

Abstract: A malolactic ferment is produced from at least one malolactic bacterium strain which is cultured in a culture medium containing an assimilable nitrogen source, malic acid and alcohol. The ferment biomass is separated from the culture medium. The biomass may be concentrated and may be frozen with a cryoprotective agent or dehydrated. The biomass may be added directly to wine to effect malolactic fermentation.

Abstract: A method is disclosed of preparing a colorless, clear beer by a method including ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. Methods of preparing improved nonalcoholic malt beverages and making natural beer foaming components also are disclosed.

Abstract: A process for the manufacture of an alcohol-free pale beer (AFB) whose organoleptic properties are those of a lager beer, comprising the manufacture of a lager type alcoholic pale beer from pale malts containing 20 to 30% of brown malts, mashed to obtain a wort whose attenuation is of the order of 50% and the dealcoholization of the alcoholic pale beer, by evaporation, under high vacuum, of at least about 50% of the volume of this beer. The concentrate obtained by evaporation may be rediluted with water, flavored and sweetened until a concentration of 4.degree. Brix is obtained in order to produce the AFB. The concentrate may also be subjected to a second vacuum evaporation at a temperature of less than 60.degree. C. until a concentrate assaying between 45.degree. and 65.degree. Brix is obtained which is storable for several months before the redilution into an AFB.

Abstract: The present invention provides a process for separating ethanol from an aqueous solution by supercritical or near supercritical extraction in combination with reverse osmosis, which includes contacting an ethanol containing aqueous solution with one side of a reverse osmosis membrane in the presence of a supercritical or near supercritical CO.sub.2 having a pressure of 72.8-88.4 atm and a temperature of 26.5.degree.-34.degree. C., wherein the volumetric ratio of the supercritical or near supercritical CO.sub.2 to the ethanol containing aqueous solution is higher than 1.8, and recovering a permeate solution having a lower ethanol concentration from the opposite side of the membrane.

Abstract: The present invention provides a process for the determination of fructosamine in body fluids using as a standard, a solution which contains a peptide or protein, the amino acid units of which consist of at least 25% of lysine and/or ornithine and is present in glycosylated form.The present invention also provides a standard solution for the determination of fructosamine containing a peptide or protein, the amino acid unit content of which consists of at least 25% lysine and/or ornithine and is present in glycosylated form, and a method of calibrating such a standard solution.

Abstract: The invention relates to a process for the production of alcohol-free wine, i.e. wine containing less than 1% by volume of alcohol, and of wines containing reduced concentrations i.e. 1 to 7% by volume of alcohol with the simultaneous production of brandy by using continuous vacuum film distillation with continuous introduction of carbon dioxide and/or an inert gas, producing thereby a dynamic atmosphere of carbon dioxide and/or an inert gas, at the temperature of at most 100.degree. C., preferably 40.degree.-100.degree. C. and in a vacuum of 6.45-25.80 kPa.

Abstract: According to the invention, yeast cells are immobilized on a substantially noncompressible carrier having anion exchange properties. The immobilized yeast can then be used to ferment a sugar-containing substrate. The noncompressibility enables the system to be sterilized and to operate under pressure. A preferred example of the carrier is granular DEAE cellulose.

Abstract: A method of producing an alcohol-free or low alcohol beer comprising thermally breaking malt draff to obtain a malt draff mash from a substrate selected from the group consisting of a full- or a high-alcohol content beer brewing base or a protein fraction obtained from malt draff by digesting, boiling or autoclaving during the production of edible draff meal in a draff mash. The method homogenizes, extrudes and mechanically removes insoluble chaff from the brewing base prior to thermally breaking up the malt draff, cooling the malt draff mash to about 72.degree. C., emzymatically breaking up the malt draff mash by adding coarsely ground malt, heating the mash to 80.degree.-85.degree. C., adding thereto coarsely ground malt premashed in cold water to produce a wort with a final fermentation degree of at most 60% and a temperature of 70.degree.-74.degree. C., which is maintained until iodine normality is attained and subjecting the iodine normal mash to mashing.

Abstract: A process and apparatus for removing alcohol from beverages includes removing alcohol from the beverage to a dialysate by dialysis in a dialysis chamber, and then removing the alcohol from the dialysate by vacuum in a vacuum stripping column, wherein the dialysate is cooled in a heat exchanger and thereafter in a cooling device prior to entry of the dialysate into the dialysis chamber and the dialysate is heated in the heat exchanger and thereafter in a heater prior to removal of the alcohol from the dialysate by vacuum.

Abstract: The method and apparatus of the present invention has general applicability to the manipulation of the concentration, by partial depletion or enrichment, of one or more volatile components in a given liquid while leaving the other volatile components in the liquid in a substantially undisturbed or unadulterated state.

Abstract: In this invention, both a grape juice concentrate and a grape juice drink are produced by first preparing the raw material for a year's production during vintage, transferring grape juice so produced to a vacuum concentrating column before it ferments, heating the grape juice in the column and subjecting it to a low pressure (vacuum) to separate it into a distillate and a first stage grape juice concentrate which has a Baume of about 35, separate storing the first stage grape juice concentrate, remixing some of the stored concentrate with the distillate to produce a low calorie grape juice drink and further concentrating the first stage concentrate to produce a food product having a Baume above 35.

Abstract: A process for the production of beer with a low alcohol content is described. The process comprises preparing a wort by boiling and adding ascorbic acid to such wort prior, during, or after boiling, so long as the wort remains hot. The process can be employed according to the invention for the production of non-alcoholic beer by the yeast cold contact process, in which yeast recovered from a fermentation process is brought into contact with the wort at a low temperature below 0.degree. C. As a rule, the non-alcoholic beer produced by this process imparts an unpleasant and bitter aftertaste. By adding ascorbic acid to the boiling wort, the bitter aftertaste is completely eliminated.

Abstract: Malt beverages having less than 0.5% v/v alcohol content are made by combining wort with a thick yeast slurry and fermenting sugars in the wort at 38.degree. F. to 45.degree. F. for 0.5 to 10 hours. The wort has a high extract content, at least 14% by weight. The yeast slurry is obtained from a prior beer fermentation and includes at least 10% by weight of yeast and the balance beer. The wort is combined with at least 10% to 20% v/v of the yeast slurry in the fermentation step.

Abstract: The filtration of thickened gluten which is obtained as by-product during the production of corn starch can be improved by the reaction of an amylase- and proteinase-activity-free xylanase, hemicellulase and/or glucanase and leads to more rapid draining and retention of the starch content of the thickened gluten.

Abstract: In the production of ethanol by continuous fermentation in a fermentor (4) with continuous stillage recirculation (19, 20) to the fermentor, the fermentation liquid (6) continuously withdrawn from the fermentor is first sieved in a straining step (7) for separation of coarse solid particles. Then the fermentation liquid (11) is separated in a yeast separation step (12), from which a yeast stream (13) is recirculated to the fermentor (4) and a yeast-free stream (14) is fed to a primary distillation step (9). From the bottom stream (16) from the distillation step (9) a part (19, 20) is recirculated to the fermentor and another part is subjected to final stripping in a secondary distillation step (10).

Abstract: The invention relates to beer production and intermediate products for use therein. In particular, the present invention relates to a process for the production of a beer wherein, prior to fermentation, the wort is subjected to a separating technique to produce one product, lower in fermentable low molecular weight components of the wort, in substantially the same concentration as the feedstock, and subsequently fermenting that product to produce a beer.The invention also relates to the wort products obtained by the separation techniques.

Abstract: In this invention, a grape juice concentrate is produced by crushing grapes to extract grape juice (10, 11), subjecting the grape juice to a first stage vacuum concentration (19) before it ferments by heating the grape juice and subjecting it to a low pressure (vacuum) to separate it into a distillate and a grape juice concentrate which has a Baume between 25 and 40, subsequently subjecting the concentrate to a second stage of vacuum concentration (31), also by heating under vacuum conditions, and packaging (42) the second stage concentrate when its Baume lies between 38 and 55. The second stage concentrate can be creamed (43) by high speed agitation before packaging, provided it is sufficiently fluent (e.g. a Baume of 40).

Abstract: A method for the production of low alcohol wine comprising separating a fruit juice into a high sugar fraction and a low sugar fraction, stripping volatile components, such as high-boiling point esters, from the fruit juice or from the high sugar fraction and adding them to the low sugar fraction, and fermenting the low sugar fraction. A preferred method of separating the fruit juice into high and low sugar fractions is by fractional crystallization.

Abstract: The object of the invention is to provide a method for the production of low-alcohol or alcohol-free beer. In said method, a gas is lead through alcoholic beer in order to desorb the alcohol, the involved loss of taste in the beer being compensated for by substances which improve the taste thereof. The taste-improving substances are either already contained in the beer as fermentable substances or are specifically added thereto. The method of the invention can also be carried out using yeast-containing beer, the yeast then utilizing a portion of the fermentable substances present, producing aroma substances typical of beer and, if necessary, degrading a further portion of the present ethanol at the same time.

Abstract: Disclosed is an alcohol-free yeast white beer and a process for its production wherein the yeast is physically separated from an alcohol containing yeast white beer free of fermentable substances. The beer is then subjected to a vacuum distillation until the alcohol content has been reduced to less than 0.5% by volume to produce a beer concentrate. A corresponding amount of oxygen-free, carbonic acid-containing make-up water is added to the concentrate. Subsequently, top-fermented brewers' yeast is added in an amount above the content normally present in yeast white beer, and thereafter the product is stored at a temperature of from 0.degree. to 10.degree. C. Subsequently, yeast is again separated off and thereafter the desired amount of yeast and carbon dioxide is added.

Abstract: Beer of low alcohol content is produced by preparing an all-malt brew using a high-temperature-tolerant cellulase. Mashing is conducted at a temperature of approximately 78.degree.-80.degree. C. After mashing, the wort is separated from the mash and fermented with yeast. After fermentation the all-malt beer is supplemented with a low dextrose equivalent (D.E.) starch hydrolyzate, filtered and treated with post-fermentive hopping and malt coloring, if desired. Finally, the drew is diluted with acidified deaerated water so as to contain not more than about 0.5% alcohol by volume.

Abstract: An alcohol free wine beverage is produced by diluting a table wine with demineralized water and feeding the diluted wine to a centrifugal film evaporator where alcohol is stripped from the wine to produce an alcohol free wine base. The wine base is then mixed with grape juice concentrate to produce a finished alcohol free wine. Other ingredients may be added to the wine base such as carbon dioxide, citrus juice and preservatives, and additional demineralized water may be added to further lower the alcohol content prior to bottling.

Abstract: In a method for decreasing the alcohol content of alcohol-containing beverages, particularly wine or sparkling wine, according to the reverse osmosis process, extract substances are added to the dealcoholized beverage. In order to avoid addition of foreign water to the beverage, the alcohol-containing permeate obtained by reverse osmosis from the beverage subjected to dealcoholization is distilled in a vacuum. The permeate water produced therefrom is re-fed to the beverage subjected to the dealcoholization. The amount of permeate distillate removed from the beverage subjected to dealcoholization by the reverse osmosis and subsequent vacuum distillation, which essentially consists of alcohol, is fed to the beverage subjected to the dealcoholization in the form of water, which has also been obtained by vacuum distillation from an additional beverage. In this manner, particularly high quality sparkling wine may be produced.

Abstract: A dialysis process, wherein a fermented beverage obtained by a customary process is being conducted along one side of the dialysis membrane, with a suitable dialysate fluid containing extract substances (alcohol-free fruit beverage and a fermented beverage from which the alcohol has been removed) flowing on the other side, will simultaneously yield two marketable finished drinks of low alcohol content. To improve the alcohol-reduced beverage, the extract-containing fluid will, in given instances, be conducted in circulation and the alcohol be removed from the dialysate by vacuum distillation.

Abstract: To prepare alcohol-free drinks with a yeast aroma, such as alcohol-free beer, an aqueous starting liquid containing nutrients and/or flavor substances is used. The starting liquid can be prepared by mixing a nutrient and/or flavor substance concentrate with water. A yeast is removed from a fermentation process and is freed from the fermented liquid. The starting liquid and the yeast are brought into contact with one another, and in particular at such low temperatures that virtually no alcoholic fermentation occurs. The starting liquid and the yeast are left in contact with one another until the aroma substances of the yeast have diffused from the cell into the liquid and the yeast has exerted its reducing effect.

Abstract: There is disclosed a method for preparing an alcohol-free wine product. A completely fermented wine is evaporated to produce a dealcholized wine concentrate and a vapor condensate containing alcohol and aromatic substances. The condensate is separated into a fraction comprising alcohol and aromatic substances. The aromatic substances are mixed with dealcoholized wine concentrate, fruit juice concentrate, fruit juice or water to produce an alcohol-free wine product.

Abstract: A process is provided for recovering food grade protein from agricultural commodities such as corn, for example, prior to alcohol production. The process involves extracting the protein with an alkali or alkali/alcohol solution either with or without sonication. The protein is recovered from the extract by ultrafiltration and the dissolved sugars and starches in the permeate are concentrated by reverse osmosis for addition to the nonprotein constituents for alcohol production.

Abstract: A traditional flavored fermented alcoholic beverage of low alcohol content is prepared by reverse osmosis with a thin layer composite membrane which has a support layer of polysulfone, a barrier layer of polymer prepared from a polyamine and a polyacyl, and a fiber backing. The membrane has a molecular weight cut-off of less than about 100 for organics and rejects the volatile components which contribute to flavor and aroma and permits about 25 to about 30% alcohol in the beverage to pass.

Abstract: A new method for intensifying the inherent flavors of foods and for imparting other desirable organoleptic properties is disclosed. The method consists of adding to foodstuffs a flavor enhancing amount of a heat denatured concentrate of beer. There is also provided a process for producing the above described concentrate.

Abstract: Fermented beverages of a reduced alcohol contents are made by causing the fermented beverage having a normal alcohol contents as produced in the fermentation to flow along one face of a dialysis membrane at a pressure differential below 5.0 bar while simultaneously a dialysate liquid which is substantially alcohol-free is passed along the other face of the dialysate membrane. An apparatus for carrying out the process comprises a housing in which two separate chambers are provided. Each chamber has separate inlet and outlet ducts. The inlet ducts are connected to separate feeding devices for liquids. Separate regulating devices are arranged for regulating the flow through each of said two chambers and means are provided for regulating the pressure differential between the two chambers.

Abstract: Barm for bakery and pastry products is produced by mixing an alcohol-freed beer solution with Koji and incubating the mixture at a temperature of 20.degree.-30.degree. C. The Koji is prepared by inoculating steamed rice with Aspergillus oryzae.

Abstract: An alcoholic liquid obtained by fermenting a must or a wort is initially subjected to ultrafiltration or to reverse osmosis to obtain a permeate which contains a higher proportion of water and alcohol than the starting liquid and a concentrate which contains a higher proportion of the substances that flavor the starting liquid. The permeate is then subjected to reverse osmosis using a membrane which is substantially impermeable to alcohol, while still being permeable to water. The concentrate from the second step is added to the concentrate from the first step to produce a liquid which has a higher concentration of alcohol than the starting liquid. The resulting liquid may be useable at said higher concentration as a beverage, or it may be used for transport and/or for storage, with water being added to thereto to restore the beverage substantially to its starting condition before being drunk.

Abstract: The method consists in subjecting a natural alcoholic liquid to three successive steps of non denaturating physical fractionation; the first step is a molecular utltrafiltration under low pressure through a semi-permeable ultra-filter the splitting threshold of which is between 30,000 and 1000 and preferably around 10,000; the second step is a reverse osmosis step applied to the ultra-filtrate resulting from the preceding operation through semi-permeable membranes the splitting threshold of which is between 500 and 100 and preferably around 250; the third step consists in evaporating and distillating under vacuum, at low temperature, the ultra-filtrate resulting from the second step. Natural beverages having a low alcohol content thus obtained. Products obtained from the filtrates or retention products of the various steps of the method.

Abstract: A process for the manufacture of alcoholic beverages of low alcohol content is disclosed, wherein a standard alcoholic beverage is chilled to form crystals, which are then consolidated into a substantially solid mass. The mass is then recovered, thawed, and optionally blended with either the unfrozen portion of the starting beverage or with a further quantity of the standard beverage itself to produce a low alcohol counterpart which retains substantially all of the flavor and taste of the standard beverage.

Abstract: The alcohol content of an original wine is reduced to produce a low calorie wine having the character of the original wine by evaporating alcohol from the wine in a centrifugal film evaporator. In the evaporator, a thin film of wine is formed by centrifugation and alcohol is evaporated under vacuum and at an elevated temperature. The evaporated alcohol is recovered as a high proof by-product.

Abstract: A method and microorganism are set out for producing a fermentation product which contains ethanol but has a lower than usual fusel oil content. The mutant microorganism is of the genus Saccharomyces or Torulaspora.

Abstract: A continuous process for the production of alcohol and yeast biomass by reaction in a uniform fermenting mixture of a sugar-bearing, aqueous slurry, starter yeast, yeast nutrients and an oxygen-bearing gas, wherein the yeast is a flocculating, bottom yeast, the portion of the wort which remains after separation of the alcohol-bearing medium therefrom, is recycled to the fermenting mixture, the oxygen-bearing gas is dispersed homogeneously throughout the fermenting mixture, and is introduced to maintain a mean-free oxygen concentration not greater than 1 ppm in the aqueous phase, and the process is controlled to maintain the measurable free sugar concentration in the fermenting mixture at a level which does not exceed 0.1 percent by weight, and to maintain the active yeast concentration in the fermenting mixture between 100 and 110 percent of the specific degree of fermentation.

Abstract: A process for the concentration of aqueous solutions which in addition to non-volatile components contain alcohol and small amounts of volatile aroma components. First the alcohol and the volatile aroma components are for the greater part separated from the solution by distillation, and condensed; subsequently the remaining aqueous solution is concentrated by freeze concentration; and finally the concentrate thus produced is mixed with said condensate.

Abstract: Alcohol or an alcoholic beverage is produced by a process wherein a mash of cereal grains and liquefying enzymes is cooked at a temperature of from 75.degree. C to 85.degree. C which is lower than the temperature of maximum viscosity for the mash and which is higher than the sterilization temperature of undesirable microorganisms in the mash which grow during fermentation with yeast. After cooking, the mash is cooled, saccharifying enzymes are added, the resultant mash is fermented with yeast to produce alcohol and the alcohol is distilled.

Abstract: Vodka is produced by a process involving fermenting pre-pasteurized and cooled whey with Candida or Torulopsis yeast to form a mash containing ethanol and products of proteolysis, recovering the ethanol and products of proteolysis from the mash, rectifying the ethanol and purifying it from the products of proteolysis and diluting the resultant purified ethanol with deproteinized whey. This process makes it possible to make a high quality vodka and replace scarce grain, potato and beet raw materials currently used to produce vodka.

Abstract: A new and improved process and apparatus for producing alcohol from cereal grains or starch materials is disclosed. The process involves cooking or mashing very rapidly by electric means to prevent any form of hydrolysis of the starch prior to enzymatic hydrolysis by malt. Specific over-all process steps include milling of the grain in a manner to improve the wetting of the grain; electric cooking or mashing; malting of the mash; fermentation and recovery by distillation. The apparatus principally comprises an electric cooking or mashing unit having a central electrode positioned within an electrically conductive outer wall with a suitable electric power source being provided across the central electrode and conductive wall. In accordance with the invention the mash is heated to a predetermined temperature in a matter of seconds without the addition of condensate.

Abstract: Red or Rose wine is prepared by fermenting juice and pulp from grapes with colored skins by a process which involves separating skins from juice and pulp, digesting the skins with an aqueous mixture of citric acid and an acid selected from the group consisting of hydrochloric, sulfuric and phosphoric to extract coloring material, protein and aromatic substances, neutralizing the resultant extract with sodium carbonate or the like and adding the neutralized extract to the juice and pulp prior to completing fermentation to wine to provide a wine having a desired color and taste.