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: An enzymatic hydrolysis of a glycosidic substrate containing at least one of the said precursors is performed with at least one enzyme chosen in accordance with the structure of the said precursor, to liberate the corresponding monoglycosides by cleavage at a glycoside bond, and, in a second stage, an enzymatic hydrolysis of the product of the first stage is performed with at least one enzyme other than or identical to that/those of the first stage and designed to liberate the aroma components and aromas by cleavage of the aglycone-carbohydrate linkage bond. A vegetable material derived from a fruit such as grape or an aromatic or flowering plant, as well as their derivatives and by-products, is chosen as a glycosidic substrate. Terepenols such as geraniol, linalol, nerol and the like, terpene polyols and alcohols such as phenyl ethyl alcohol and benzyl alcohol, or the like, are obtained, in particular, as aroma components or aromas.

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: A process for expressing extracellular .beta.-glucosidase in a filamentous fungus by expressing a fungal DNA sequence encoding enhanced, deleted or altered .beta.-glucosidase in a recombinant host microorganism is disclosed. Recombinant fungal cellulase compositions containing enhanced, deleted or altered expression of .beta.-glucosidase is also disclosed.

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: A process for providing a tomato-based product comprising the following steps: a) applying ultra high pressure to a tomato piece, such that polygalacturonase is inactivated and pectinmethylesterase and preferably peroxidase are not inactivated; b) incubating the tomato piece with endogenous pectinmethylesterase to achieve a desired consistency and preferably with peroxidase to achieve a fresh aroma and/or flavour profile; and c) inactivating the pectinmethylesterase and any peroxidase.

Abstract: The present invention provides methods and for the dealcoholization of alcohol containing solutions, especially fermented beverages. In preferred embodiments the methods employ a novel controlled-strip evaporative perstraction technique following initial clarification to remove biomass, wherein strip solutions, dealcoholized beverage, or both are recycled for use in the strip solutions for dealcoholization of subsequent batches of feed beverage. In further preferred embodiments additives are introduced into the strip solution to further limit loss of volatile components during perstraction. Biomass removed by the clarification is then returned to the retentate product following perstration.

Abstract: A process and apparatus are provided for making solid Particles from an ionically cross-linkable material by cross-linking drops of the material with a cross-linking agent in the form of a falling stream. In one embodiment, a stream of the cross-linking agent flows down the inner walls of an enclosure and drops of the material are directed to the stream of cross-linking agent. In another embodiment, a stream of the cross-linking agent is free-falling by gravity in a cascade without contacting any surface and drops of the material are directed to the stream of cross-linking agent. Solid particles are separated from the cross-linking agent at about the bottom of the enclosure or at about the bottom of the cascade. The drops of cross-linkable material are directed at the stream of cross-linking agent preferably at an angle of incidence of less than 90.degree. such as between 5.degree. and 45.degree. and most preferably between 15.degree. and 30.degree.. Particles having a size of 10 .mu.

Abstract: A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the 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 layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, glucose or frutose. The microorganisms in the gel are preferably yeasts and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.

Abstract: A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the 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 layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, glucose or fructose. The microorganisms in the gel are preferably yeasts and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.

Abstract: A method of inducing malolactic fermentation in wine or fruit juice by the direct inoculation of a concentrate of a starter culture containing a selected malolactically active bacterial strain or strains having the accession no. DSM 7008, DSM 7009, DSM 7010, DSM 7011, DSM 7012, DSM 7013, DSM 7014 and DSM 7015. Further, the strains are characterized as having a survival rate of at least 80% when introduced into a wine having a pH of 3.2 or lower and containing at least 25 mg SO.sub.2 per L and at least 12 vol % ethanol. Also the strains are capable of starting malolactic fermentation when added directly to the wine or fruit juice at a concentration of less than 10.sup.7 colony forming units per mL.

Abstract: An ionically gellable material is gelled with a metal cation and the metal cation content of the gel is reduced to provide the gel with binding sites not occupied by the metal cation so the gel can be used to bind and remove metal cations from solution. In a preferred embodiment, a calcium alginate or calcium pectate gel in the form of beads is prepared, the calcium ion content of the gel is reduced to between 0.01 mg/g and 1.5 mg/g of moist gel by contacting the gel with an aqueous solution of acid such as lactic or tartaric acid having a pH of 1 to 3.5. The gel can be produced containing a microorganism such as yeast used for fermentation so metal ions can be removed while fermenting with the microorganism. In the bottle fermentation of wine to produce champagne, the gel containing yeast is added to the wine in the bottle. During fermentation, calcium and potassium ions are bound by the gel to reduce the precipitation of calcium tartrate and/or potassium bitartrate.

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: An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE.TM. (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.

Abstract: A process and apparatus are provided for making solid particles from an ionically cross-linkable material by cross-linking drops of the material with a cross-linking agent in the form of a falling stream. In one embodiment, a stream of the cross-linking agent flows down the inner walls of an enclosure and drops of the material are directed to the stream of cross-linking agent. In another embodiment, a stream of the cross-linking agent is free-falling by gravity in a cascade without contacting any surface and drops of the material are directed to the stream of cross-linking agent. Solid particles are separated from the cross-linking agent at about the bottom of the enclosure or at about the bottom of the cascade. The drops of cross-linkable material are directed at the stream of cross-linking agent preferably at an angle of incidence of less than 90.degree. such as between 5.degree. and 45.degree. and most preferably between 15.degree. and 30.degree.. Particles having a size of 10 .mu.

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: The present invention describes a cartridge of hollow fibers intended principally for the refermentation in the bottle of sugar-containing wine according to the traditional so-called "champagne" method. The cartridge has a perforated tubular body in which are arranged microporous hollow fibers preferably hydrophilic and a few hydrophobic and which are folded in a U shape and which are filled with yeasts. The cartridge is of a size to be inserted in the neck of a bottle and allows refermentation to occur by ensuring the maintenance of an optimum exchange surface between the wine and the yeasts.

Abstract: A polysaccharide gel enclosing microorganisms is soaked in a high concentration of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. 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 layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, and is preferably sucrose in a concentration of at least 500 g/l, more preferably about 1000 g/l. The microorganisms in the gel are preferably yeast and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.

Abstract: An ionically gellable material is gelled with a metal cation and the metal cation content of the gel is reduced to provide the gel with binding sites not occupied by the metal cation so the gel can be used to bind and remove metal cations from solution. In a preferred embodiment, a calcium alginate gel in the form of beads is prepared, the calcium ion content of the gel is reduced to between 0.01 mg/g and 1.5 mg/g of moist gel by contacting the gel with an aqueous solution of acid such as lactic or tartaric acid having a pH of 1 to 3.5. The gel can be produced containing a microorganism such as yeast used for fermentation so metal ions can be removed while fermenting with the microorganism. In the bottle fermentation of wine to produce champagne, the gel containing yeast is added to the wine in the bottle. During fermentation, calcium and potassium ions are bound by the gel to reduce the precipitation of calcium tartrate and/or potassium bitartrate.

Abstract: A new Yeast is obtained by fusion of spheroplasts capable of maintaining in a single geno-type the demalifying trait of a Schizosaccharomyces pombe parental strain and the growth rate of the parental strain Saccharomyces cerevisiae. Three more yeasts are obtained from protoplast fusion between the fusion product initially obtained (MB7TC.alpha.) and the parental strain, and two other Saccharomyces cerevisiae yeasts. These yeasts are used for obtaining demalification of acid wines.

Abstract: The invention relates to a fermentation product with reduced ethanol content from sugar-containing fruit juices or other sugar-containing substrates, which is obtainable by the means that a first partial amount of the substrate having a content in fermentable sugars from 5 to 30% by wt. is treated for fermentation with 0.01 to 5% by weight of yeast (calculated as dry substance) and, if need be, with assimilable nitrogen and/or phosphorus compounds, and treated with 0.1 to 2 volume parts of air or amount of oxygen equivalent to air per volume part and minute, until there has been established in the substrate an ethanol content of 1 to 10% by vol., in particular up to 7.5% by vol.; whereupon a second partial amount of the substrated is dosed in under continued gassing with air or with oxygen.

Abstract: A process and equipment for the controlled malolactic fermentation of wine in which wine is introduced into a reaction vessel containing a concentration of at least 10.sup.8 cfu/ml of a bacterial or yeast species that is capable of converting malic acid to lactic acid through a bacteria retaining filter. The wine is removed from the reaction vessel through a bacteria retaining filter after a predetermined residence time in the reaction vessel sufficient to allow the desired malolactic fermentation to take place. The process and equipment are preferably operated on a continuous basis. The cells may be immobilized within the reaction vessel.

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: In a method of inducing decarboxylation of malic acid in must or fruit juice (also known as maloactic fermentation), must or fruit juice is directly inoculated with a culture of viable malolatic bacteria of the genus Lactobacillus, the bacteria being capable of decarboxylating malic acid at a pH below about 3.2 without any significant consumption of sugar present in the must or fruit juice and substantially without any production of volatile acidity. The malolactic bacteria may be added before or at the commencement of alcoholic fermentation. One malolatic strain suitable in the method is Lactobacillus plantarum DSM 4361.

Abstract: Immobilized yeast for the production of alcoholic beverages is produced by forming calcium alginate beads containing yeast, hardening the beads for 30 to 180 minutes in a CaCl.sub.2 solution, washing the beads for 100 to 500 minutes at 5.degree. to 35.degree. C. with water which may have a salt content of up to 0.5 g/l and drying the beads at a temperature of 10.degree. to 50.degree. C. The immobilized yeast is particularly suitable for use in the bottle fermentation of sparkling wine.

Abstract: A method is disclosed for deacidifying wine using malolactic fermentation (MLF) under conditions inhibitory for spoillage lactic acid bacteria (LAB), making possible a "pure culture" MLF in which a winemaker is provided with a way to control the timing of onset and the outcome of wine MLF. The method comprises adding nisin to the wine at a concentration lethal to nisin-sensitive LAB, adding to the wine an inoculum of nisin-resistant LAB mutants capable in the presence of nisin of converting malic acid to lactic acid, and maintaining the inoculated wine under conditions in which the MLF can occur. Afterward, nisin can be removed from the wine by contacting the wine with a nisin-removing substance, such as bentonite. The nisin can be added either before or simultaneously with addition of the nisin-resistant LAB, at any time during winemaking, including primary yeast fermentation.

Abstract: A preparation is provided by drying an aqueous medium containing acid urease and dextrin whose dextrose equivalent is not less than 20. Thus obtained preparation can be used in a good workability for degrading or eliminating urea in alcoholic beverages because of a good compatibility in them.

Abstract: A mutant strain of Schizosaccharomyces #442 (ATCC46954) requiring both glucose and L-malic acid for growth has been produced which is capable of completely utilizing L-malic acid without substantial depletion of glucose. The mutant strain is known as Schizosaccharomyces malidevorans Rodriguez-Thornton #11 (ATCC20771). The yeast is capable of being used to remove L-malic acid from mediums including both L-malic acid and glucose thus making it possible to remove L-malic acid from juices without affecting sweetness, or from grape juices during wine-making conditions without affecting the quantities of glucose available for alcohol fermentation.The invention extends to juice products and wine made using such mutant strains.

Abstract: A yeast package is provided which can be used during the second fermentation in a bottle for the production of sparkling wines starting from basic wine containing sugar. A drastic reduction in time and in labor is possible due to easy separation of yeast and beverage.

Abstract: A process for producing marmelo wines is disclosed. The process comprises the steps of crushing marmelo fruits, thereafter pressing the fruits to remove marmelo juices, adding gelatin in an amount of 0.1 to 0.5 percent by volume to the marmelo juice to precipitate and remove a polyphenol compound contained in the marmelo juice, and adding wine yeast in an amount of 200 to 250 ppm by volume to the marmelo juice or material in which water is added to the juice for low temperature fermentation.

Abstract: The invention relates to the technology of making beverages.The process of the invention for producing sparkling wines is carried out in a continuous flow by deaerating a blend of white wine materials in the presence of yeast immobilized on a sorbent. The deaerated blend of white wine materials in a mixture with liqueur is introduced into a champagnization zone, wherein a layer of a sorbent is provided, under this layer of sorbent. The yeast required for carrying out secondary fermentation in the champagnization zone and enriching the wine being champagnized with biologically active substances is subjected to adaptation to the champagnization process conditions. To this end, the yeast is placed into the champagnization zone, where the yeast is kept for a certain period of time, isolated from the wine being champagnized.

Abstract: This process consists in taking vegetal juice obtained by pressing at least one vegetal substance, adjusting its pH before sulfiting it, clarifying it, then subjecting it to microfiltration through a membrane. The microfiltered juice is subjected to controlled alcoholic fermentation in a carbon dioxide atmosphere. This process results in new alcoholic drinks having very pleasant organoleptic properties. An installation for industrially carrying out the process applied to cane sugar results in cane wine and pure cane spirit.

Abstract: A twin-chambered stoppering arrangement for riddling fermented bottled wines, particularly champagnes, collects sediment produced during fermentation of the wine in a remote chamber of the arrangement. The remote chamber is automatically sealed by a plug which is urged by the internal pressurized bottled wine. The remote chamber is removed from the arrangement and discarded with the collected sediment therein.

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: The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluconobacter suboxydans) in a state that said acetic acid bacteria substantially does not proliferate, and a method of reducing an off-flavor in foods containing alcohols and medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria of which membrane-bound alcohol dehydrogenase has been deactivated.

Abstract: A process for the production of sparkling wine, wherein during secondary fermentation a second yeast portion having a reduced autolysis stability is added.

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 accelerated brewing of alcohol and alcoholic beverages including beer, wine, and spirits utilizing flavor producing strains of S. cerevisiae and/or other bacteria such as lactobacillus spp. and a high alcohol-tolerant strain of S. cerevisiae. Preferred strains of S. cerevisiae for the production of beer are ATCC Nos. 20866 and 20867.In the preferred method, the fermentation is conducted in a bioreactor containing the flavor-producing strains and the high alcohol tolerant strain of S. cerevisiae immobilized on inert, high surface area supports, preferably porous organic or glass beads. The bioreactor significantly decreases the fermentation time necessary to produce a beverage containing a desired alcohol percentage. For example, beer can be processed in less than about 12 to 18 hours, wine in less than about 36 hours.

Abstract: In the fermentation process, the vapors emitted from the fermentation vat, resulting from fermentation and entrained by the CO.sub.2, are subjected to condensation. This condensation is effectuated fractionally in at least two successive stages (5, 7) operating at temperatures of about -5.degree. C. to -15.degree. C. in the first stage and -15.degree. C. to -50.degree. C. in the second stage. The process is effective to improve the quality and/or the quantity of fermentation product, in particular of wine in the case of grapes fermentation.

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: A method for the color stabilization of fresh, pasteurized, and fermented fruit juices by the use of honey or a color stabilizing protein extract of honey as a stabilizing agent.

Abstract: The present invention relates to the manufacture of liqueur and vodka.An alcoholic beverage comprises a composition involving 219-270 mg/g of leukoanthocyans, 153-187 mg/g of catechins, 81-99 mg/g of flavanols, 68-83 mg/g of lignin, 216-264 mg/g of reducing sugars, 18-22 mg/g of pectin, 27-33 mg/g of free aminoacids, 36-44 mg/g of organic acids, 4.5-5.5 mg/g of sterols, 1.35-1.65 mg/g of methylsterols, 1.98-2.42 mg/g of dimethylsterols, 13.5-16.5 mg/g of lignanes, 9-11 mg/g of lignane glycosides, 13.5-16.5 mg/g of phenoloacids, 4.5-5.5 mg/g of phenol aldehydes, 4.5-5.5 mg/g of alkylferulates, a fruit alcohol, sugar, citric acid, a tint and an aqueo-alcoholic liquid.The alcoholic beverage is produced by blending ingredients thereof, a triple successive heat treatment, cooling, settling and filtration.

Abstract: A process for preparing wine of improved quality is described, in which the preparation of the grape mash is carried out under the action of carbon dioxide.

Abstract: Foods or beverages in which lactate monooxygenase is incorporated so as to prevent oxygen-caused deterioration of their quality by allowing oxygen to be eliminated from said foods or beverages rapidly and in a safe way.

Abstract: Alcoholic liquors containing carbamide are treated with the urease which has the optimal pH for the activity in an acid region, especially in the region of pH2 to 5. By such treatment, the carbamide can be completely decomposed and removed from the alcoholic liquors in a much smaller amount of urease and in a short time as compared with a conventional treatment according to a urease having the optimal pH in the neutral to alkaline region. This method is more advantageous from the viewpoint of practical use and the quality of the thus obtained alcoholic liquors are superior to that obtained by the conventional treatment.

Abstract: A yeast trap device for use in making fermented beverages includes a trap container having a tapered neck portion through which a fluid conduit is inserted. A closure seal on the container neck provides an airtight seal around the fluid conduit. In use, a lower end of the fluid conduit is inserted into a container filled with a fermentable beverage mixture. The upper end of the conduit has a circumferential array of drain apertures spaced slightly below the upper open end of the conduit. The trap container has an open top portion which may be covered with cheesecloth or with a rigid airtight cover provided with a labyrinth airlock. During fermentation, yeast and contaminants are transmitted in a fluid suspension through the conduit and into the trap container. The carbon dioxide produced during fermentation exits through the open upper end of the conduit. Yeast and contaminant material are retained within the trap container and prevented from returning to the beverage mixture.

Abstract: The invention provides a method of wine making which includes the step of inoculating the grape juice with a strain of Schizosaccharomyces malidevorans which is capable of at least substantially completely utilizing L-malic acid without substantial utilization of glucose under wine-making conditions. Strains of Schizosaccharomyces malidevorans having the above capability and a screen for identifying such strains are other aspects of the invention.

Abstract: A process and apparatus are provided for controlling the temperature of various phases in the winemaking process by means of a heat-exchanging fluid circulating in at least one flexible exchanger, the thermoregulating action of which is exerted in a horizontal plane to favor stratification of the temperatures.The apparatus comprises at least one removable heat exchanger consisting of a flexible or semirigid tubular structure made of a neutral material whose density is less than the density of the winemaking juice. The structure is placed in a horizontal plane in the winemaking vat.