Abstract: The present invention relates to compositions inhibiting the development of a pathological addiction to alcohol. The composition according to the present invention consists of the following ingredients, mg/kg:______________________________________ leukoanthocyanes 219-270 catechins 153-187 flavonols 81-99 lignin 68-83 reducing sugars 216-264 pectin 18-22 free aminoacids 27-33 organic acids 36-44 sterols 4.5-5.5 methylsterols 1.35-1.65 dimethylsterols 1.98-2.42 lignans 13.5-16.5 lignan glycosides 9-11 phenolic acids 13.5-16.5 phenolic aldehydes 4.5-5.5 alkylferulates 4.5-5.

Abstract: The invention concerns a product for adjusting the degree of alcohol of wines or alcoholic beverages. According to the invention, this process consists in resorting to two coupled reverse osmosis systems each comprising a tank for supplying the product to be processed upstream from a reverse osmosis cell, in equipping the two reverse osmosis cells P and I with membranes with a distinctly different permeability to ethanol, in withdrawing the permeate originating from said cell P, in sending it into said supply reservoir upstream from said cell I, in withdrawing the permeate originating from said cell I and in sending it into the supply tank upstream from cell P, whilst recovering the corresponding concentrates X and Y.

Abstract: A process for producing ethanol or fermented beverages such as beer or wine wherein a suitable fermentable substrate (e.g., brewers wort, must) is contacted in a batch process with particles comprised of yeast cells encapsulated or immobilized within an insoluble, porous, semi-permeable matrix material at conditions effective for fermentation and maturation. The process employs means for maintaining efficient contact of substrate and yeast-containing particles.

Abstract: The disclosure relates to a method of making a cane juice beverage wherein cane juice is filtered and pasteurized and then fermented aerobically with agitation to provide a liquor an alcohol content of from about 11 to about 12% by weight. The fermented can juice is altered by the addition thereto of additional cane extract, flavorings and/or carbonation to obtain a Brix of 9 to 10 with an alcohol content in the range of 4 to 6% by weight. The liquid is clarified and then acidulated to a pH of 4.5 or less by the addition of acidic fruit juice and/or natural flavor extracts.

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: Substances that are toxic to yeast and which cause cessation of fermentation during alcoholic fermentation are adsorbed by microorganism cell walls added to a medium being fermented. The cell walls are from a gram-positive microorganism such as yeast, and are obtained by boiling or autolysis of the microorganism followed by washing material recovered. The cell walls can be added before or during fermentation, and may be added to a previously fermented medium followed by inoculating with new yeast. The toxic substances may be certain fatty acids and their ethyl esters, pesticide residues and substances secreted by certain microorganisms. Preferably, the cell walls are added when making wine, and the medium may contain Botrytis cinerea.

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: Continuous fermentation of a must by yeast in a single vat to ensure a high yield and good productivity under conditions which remain stable for long periods is obtained by inhibition of the growth of the yeast by limiting the amount of assimilable phosphate and by continuous injection of a small quantity of fresh yeast.

Abstract: A naturally sweet yogurt-type product is prepared from a dairy or soy-based milk product using rice wine containing active cultures of Saccharomycopsis sp. and Rhizopus spp. as the yogurt-producing microorganisms. The cultured product is pasteurized, refrigerated and is enjoyable as a food product for its natural sweet, bland taste.

Abstract: A vinification process for the manufacture of wine or wine products in a vat. A must comprising a liquid phase and solid component forming the main part of a hat coming to the upper level of the liquid phase is introduced into the vat. At least a portion of liquid phase during the fermentation is extracted. The liquid phase is thermally treated by exchanging selectively thermal energy with respect to the extracted liquid. After thermal treatment, the thermal treated liquid phase is reinserted at a selected point with respect to the liquid phase level of the vat. The temperature of the liquid phase is measured at selected points in said vat. The thermal exchange with the extracted liquid phase is controlled over a period of time as a function of the measured temperatures to create a desired temperature gradient of the liquid phase in the vat and a desired temperature evolution as a function of time, whereby a wine of desired quality is produced.

Abstract: Fermentation method and apparatus comprising an outer container with a plastics bag hung from the neck of the container to define a chamber between the bag and the container. Means to pressurize the chamber with a temperature controlled medium to control fermentation of material within the bag. Additional pressurization of the chamber causing the fermented liquid to be expelled from the mouth of the bag.

Abstract: Fermented alcoholic products such as wine and beer are produced having a low diacetyl content by decomposing acetolactate with an enzyme. The enzyme is preferably acetolactate decarboxylase contained by Aerobacter aerogenes. The enzyme, in free or immobilized state, may be added during main fermentation or after main fermentation during maturation such as when carrying out malo-lactic fermentation.

Abstract: Disclosed is a modification of production of alcoholic beverages such as beer or wine by subjecting to fermentation by means of a faculative anaerobic microorganism such as a yeast a substrate liquor to the microorganism, which modification comprises conducting at least a part of the fermentation under such an anaerobic condition that the content of the dissolved oxygen in the substrate liquor is held at a restricted level thereby to reduce the content of diacetyls which imparts a disagreeable odor to the alcoholic beverages produced. The anaerobic fermentation makes it possible to use a yeast in high concentration without entailing the increase in the quantity of the diacetyls. Typically, the fermentation is conducted in two zones; one zone being conducted under the conditions that the yeast is proliferating while the other under the conditions that the yeast is not proliferating.

Abstract: Process of improving the production of Coconut Brandy is disclosed which results in a smoother, mellower distilled spirit than brandy produced by current methods. Specifically, the instant process replaces sulphur with calamansi juice and jackfruit meat and coconut juice for boiled spring water, adds yeast, ferments, strains and distills this mixture, producing a clear, colorless, fruity improved coconut brandy.

Abstract: Generating a low alcohol content wine by oxidizing the glucose content in unfermented grape juice to gluconic acid through treatment of the juice with glucose oxidase in the presence of oxygen followed by fermentation.The process may be carried out to adjust the acidity of the wine, in which only a small proportion of the glucose is oxidized.

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: Ethanol and fermented beverages such as beer or wine are produced in a batch process by contacting a fermentable substrate with yeast cells encapsulated within a porous, semi-permeable material. Contacting is carrier out in a vessel containing the substrate and a semi-permeable retaining means submerged in the substrate. Encapsulated yeast cells are maintained below the retaining means and in contact with the substrate during fermentation while being freely movable in a portion of the substrate. The retaining means is permeable to the substrate and is substantially impermeable to the encapsulated yeast cells. Preferably, the matrix encapsulating the yeast cells is an alginate gel.

Abstract: Method and apparatus are disclosed for producing wine by full carbonic maceration in which whole uncrushed grapes are placed in a closable container to a depth that the grapes remain whole, the air within the container is expelled to produce a substantially anaerobic atmosphere in which the grapes undergo intra-cellular fermentation. The containers comprise sealable plastic bags that incorporate a one way valve to allow release but not entry of gases. The container preferably contains solid CO.sub.2 to expel air by vaporization of the solid CO.sub.2.

Abstract: In accordance with the process of the invention a fermentation mixture is fed to an upper part of a fermentation zone by way of uniform spreading of the mixture throughout the fermentation zone, this being followed by transferring the wine being champagnized to a biogeneration zone by way of uniform spreading of the wine throughout the biogeneration zone with concurrent separation of a liquid sediment in the lower part of this zone. In an apparatus for carrying said process into effect in a reservoir for the fermentation mixture and in a reservoir for biogeneration the lower portions thereof are made conical, said reservoirs accommodating devices for uniform spreading of the liquid throughout the volume thereof. In the reservoir for biogeneration said device is arranged above the conical portion thereof, whereby a zone for sediment accumulation is provided.

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: Vinification apparatus is disclosed as including at least one vat containing a fermenting must, at the upper level of which is formed a hat of solid components. A cooling and heating mechanism includes a pump and conduits for withdrawing at least a part of the must and, after thermal exchange, reinjecting the must into the vat. The thermal conditioning, whether heating or cooling, is controlled to establish a predetermined temperature gradient in space within the vat and predetermined temperature variations in time, whereby the quality of produced wine may be controlled accordingly.

Abstract: A powder for making an alcoholic beverage by fermentation consisting by weight of yeast in an amount of between about 0.15% to 50%, an edible acid in an amount of between about 10% and 80%, a buffer in an amount of between about 4% and 80%, a nitrogen-producing compound in an amount of between about 0.1% and 25%, and a combined nutrient-flavor agent in an amount of between about 1% and 80%. The powder is mixed with sugar and water, and the mixture is allowed to ferment. If the nutrient-flavor agent is grape, the resulting alcoholic beverage will have a wine-like flavor.

Abstract: A must is fermented with a combination of at least one yeast and at least one lactobacillus, the former being selected from the group of Saccharomyces cerevisiae and Kluyveromyces lactis and the latter being selected from the group of Lactobacillus casei and Lactobacillus hilgardii for their symbiotic ability and capability to produce a synergistic organoleptic effect which eliminates all after-taste of yeast. The must is inoculated such that the respective numbers of yeast germs and lactobacilli germs per ml have a ratio of from 1:10 to 1:500.

Abstract: A wine-making process which comprises feeding the pressed grape at an increasing, pulsating pressure of between 7 and 13 bars to a chamber containing soft permeable walls, and then subjecting the product to an increasing, pulsating pressure between 13 and 18 bars for a time of between 12 and 16 minutes. The plant comprises a normal grape pressing-stalk stripping machine and a membrane filter press.

Abstract: Wine having a reduced malic acid content is produced by inoculating wine or must with an activated bacterial culture that converts malic acid to lactic acid. The activated bacterial culture is produced by inoculating a concentrate of the bacteria into fruit juice to provide a high number of bacterial cells in the juice and holding the inoculated juice for a period without significant increase in cell population of the bacteria. The bacteria concentrate is a lyophilized or frozen culture concentrate of the bacteria that has been grown on a medium containing malic acid. When producing the frozen concentrate, a freeze stabilizing agent may be mixed with the bacteria.

Abstract: A pre-assembled insert for a container used for aging wine has multiple planar members angularly disposed about a central shaft wherein the parameters of the oxidation and extraction reactions occurring during aging of the wine are known as a function of the surface:volume relationship of the container and its insert.

Abstract: The sugar content of citrus press liquor is enhanced by separating citrus solids, extracting fructose, glucose, and sucrose from the solids, and recombining the aqueous extract to increase the sugar content thereof. By inversion of the sucrose present in the sugar-enhanced press liquor, a high fructose syrup can be readily obtained which is indistinguishable from high fructose corn syrup. When separation is effected by centrifugation, a biocidally active colloidal phase is formed from which citrus terpenes and limonene can be extracted, resulting in a press liquor suitable for fermentation. The solid residue remaining after extraction can also be recycled with the remaining press cake.

Abstract: Strains of Leuconostoc oenos capable of carrying out malolactic fermentation in wines at relatively low temperatures and in wines having relatively high acidity.

Abstract: The wine fermentation apparatus is for use with a fermentation vessel to control the fermentation process therein. The apparatus permits the egress of the upper floating layer and carbon dioxide gas from the fermentation vessel, provides for the ingress of a makeup fluid to minimize oxidation of the wine produced, and prevents the entrance of bacteria and air into the fermentation vessel, to avoid a detrimental effect on the anaerobic wine fermentation process proceeding therein. The apparatus is comprised of a stopper for sealingly engaging the upper neck portion of a fermentation vessel. The stopper has a pair of upwardly extending apertures therethrough for sealably receiving an egress conduit and an ingress conduit. At their lower ends, the ingress and egress conduits are in communication with the fermentation vessel. An accumulator container disposed spacially upward of the stopper, is in communication with the upper ends of the egress and ingress conduits.

Abstract: A process for improving the flavor and/or the mousseux of sparkling wines is described. Sparkling wines are wines which contain a permanent visible excess of carbon dioxide, like champagne, Sekt, crackling wines and vino spumante. Of said sparkling wines the most preferred organoleptic properties, i.e. flavor, fragrance and taste, which is also influenced by the special properties of the excess carbon dioxide of said sparkling wines, and also the most desirable formation of small carbon dioxide bubbles when the bottle is opened, i.e. the most preferred mousseux, have such sparkling wines which are prepared according to the time consuming and very expensive champagne method. In the present process the flavor and/or the mousseux of any kind of sparkling wines, i.e.

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: The sugar content of citrus press liquor is enhanced by separating citrus solids, extracting fructose, glucose, and sucrose from the solids, and recombining the aqueous extract to increase the sugar content thereof. By inversion of the sucrose present in the sugar-enhanced press liquor, a high fructose syrup can be readily obtained which appears indistinguishable from high fructose corn syrup. When separation is effected by centrifugation, a colloidal phase is formed from which limonene and biocidal flavanoids can be extracted, resulting in a press liquor suitable for fermentation to alcohol. The solid residue remaining after extraction can also be recycled with the remaining press cake.

Abstract: A continuous process for the fermentation of must to produce wine in a plurality of serially-connected fermentation vats comprises fermenting the must-containing medium in an initial fermentation zone employing one or more large fermentation vats, the volume capacity of said vats in the initial fermentation zone being equal to 60 to 80 percent of the volume of the must-containing medium being fermented and completing the fermentation in a final fermentation zone employing one or more fermentation vats each having a size smaller than the vats employed in said initial fermentation zone, the volume capacity of said vats in the final fermentation zone being equal to 20 to 40 percent of the volume of the must-containing medium being fermented.

Abstract: Food liquids such as wines are deacidified by removing malic acid without substantially affecting the tartaric acid content of the liquids. Deacidification is carried out by adding to the liquid calcium carbonate, potassium bicarbonate, calcium tartrate and a calcium double salt of tartaric and malic acids to cause precipitation of crystals of tartromalate from the liquid. The amount of calcium carbonate is sufficient to increase the pH of the food liquid to 4.5. The amount of calcium tartrate is sufficient to eliminate the portion of malic acid beyond the tartaric acid stoichiometrically equivalent content.

Abstract: A process and vat are disclosed for removing impurity deposits such as fermentation residues, lees and crystallized potassium bitartrate in the preparation of alcoholic beverages such as sparkling wines. After fermentation in a closed standing up vat, fermented liquid containing deposited impurities in the bottom portion of the vat is frozen with a freezing means within the bottom portion of the vat and unfrozen liquid above the frozen liquid is withdrawn. Depositing of impurities in the bottom portion of the vat prior to freezing can be accelerated by cooling the liquid in the vat without freezing so that cooling starts at the top of the vat and progresses towards the bottom.

Abstract: Living, fermentable yeast cells are prepared having an enzyme or mixture of enzymes coupled thereto. Enzyme coupling is carried out by contacting at least partially dehydrated living yeast cells with an aqueous enzyme solution to cause the yeast cells to rehydrate and a layer of enzyme to form on the surface of the yeast cells, and than contacting the rehydrated yeast cells with an enzyme-precipitating solution which optionally contains a cross-linking agent to cause the enzyme to become attached to the yeast cells. An aqueous solution of tannin is preferably the enzyme-precipitating solution and gluardialdehyde is preferably the cross-linking agent. Pepsin coupled to Saccharomyces yeast, when used to ferment grape must to produce wine, results in practically foam-free attenuation, quicker fermentation and better self-clarification. Saccharomyces yeast having amgloglucosidase coupled thereto may be used to ferment beer wort to produce a diet beer.

Abstract: The filterability of wine and must obtained from grapes infected with the mold Botrytis cinerea is improved by treatment thereof with an enzyme product produced by cultivating the microorganism Trichoderma harzianum. The enzyme product exhibits both alpha- and beta-glucanase activity.

Abstract: Fruit juice is separated from fruit material containing solids in increased yield and quality by adding fibers of an olefin polymer such as polyethylene or polypropylene to the fruit material and separating juice from the mixture of fibers and fruit material. The fibers preferably have a surface area of at least 1 m.sup.2 /g, a mean length of 0.5-5 mm and a mean diameter of 1 to 500 microns.

Abstract: A novel hydroxy-cinnamic acid ester hydrolase can be obtained by cultivating, in a medium, a mold strain belonging to Genus Aspergillus or Genus Botrytis and having an ability to produce a hydroxy-cinnamic acid ester hydrolase specifically hydrolyzing the ester linkage of hydroxy-cinnamic acid ester substances represented by the following general formula: ##STR1## wherein R is hydrogen atom, hydroxyl group or methoxyl group and X is tartaric acid residue or quinic acid residue, followed by collecting the hydroxy-cinnamic acid ester hydrolase from the cultivated product.

Abstract: An apparatus for fermenting and carbonating beverages comprises a container for holding a quantity of beverage to be treated. A cap for closing the container has a cup attached to the top thereof and a valve therein for permitting access between the inside of the container and the cup. A first tubular chamber is attached to the inside of the cap by means of a depending circular flange. The first chamber with a valve in one end contains a charge of carbonating material which treats the beverage as it enters the container through an aperture therein. A second tubular chamber is attached to the inside of the cap by means of an outer depending concentric circular flange. The second chamber where fermenting occurs has a plurality of apertures therein for permitting free flow of the beverage therethrough and a micro-fine filter therein for trapping sediment during the fermenting and carbonating process.

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: The Labrusca Flavour Index (LFI) of grape wine made from Labrusca grapes is decreased substantially by subjecting grape juice or wine produced from the grape juice to reverse osmosis with a semi-permeable membrane at ambient temperatures to cause the low molecular weight volatile esters, especially methyl anthranilate, to pass through the semi-permeable membrane. The reverse osmosis usually is effected with a membrane having a molecular weight cut-off of about 200 which enables colorants and sugars to be retained. By decreasing the LFI value of the wine, larger proportions may be used to blend with less proportions of higher quality Vinifera wines.

Abstract: Active dried yeast is treated to beneficiate subsequent fermentation activity and/or fermentation products of the yeast and to produce a beneficiated active yeast product by heating the dried yeast to a temperature of about 30.degree. to about 60.degree. C. for at least about 2 hours prior to utilization of the yeast in a fermentation process.

Abstract: A glycerol-enriched artificially botrytized grape must is obtained by adding cyclic-3',5'-adenylic acid or cyclic-3',5'-adenylic acid derivatives to a grape must and contacting the must aerobically with the mycelia of Botrytis cineria to increase the glycerol content of the must. A noble botrytized wine is obtained by adding a wine yeast to the above artificially botrytized grape must and subjecting the must to fermentation and subsequent aging.

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 novel hydroxy-cinnamic acid ester hydrolase can be obtained by cultivating, in a medium, a mold strain belonging to Genus Aspergillus or Genus Botrytis and having an ability to produce a hydroxy-cinnamic acid ester hydrolase specifically hydrolyzing the ester linkage of hydroxy-cinnamic acid ester substances represented by the following general formula: ##STR1## wherein R is hydrogen atom, hydroxyl group or methoxyl group and X is tartaric acid residue or quinic acid residue, followed by collecting the hydroxy-cinnamic acid ester hydrolase from the cultivated product.

Abstract: An alcoholic beverage having improved taste and sweetness and a wine-like flavor is produced by steps of saccharifying steamed or cooked unpolished rice and/or reddish rcie with an enzyme composition containing a saccharifying enzyme substantially free of protease and producing by a microorganism selected from Rhizopus, Aspergillus, Endomyces, or Bacillus substilis, fermenting the resulting mash with yeast until a supernatant thererof reaches a certain degree of maturity and mixing the resultant matured mash with separately saccharified steamed or cooked rice or a saccharide to produce the beverage. A slurry of steamed or cooked rice may be added during yeast fermentation to simultaneously carry out fermentation and saccharification.

Abstract: A method for freeze-stabilizing wine and a system for carrying out this method are described. The method is of a type in which the wine is first chilled so that ice crystals are formed in the wine while the wine is still pumpable, whereupon the wine is conveyed to a residence tank in which tartrate crystals are formed. The wine is then heated to melt the ice crystals, whereupon the tartrate crystals formed are removed from the wine. The method according to the invention is characterized in that the wine is conveyed continuously to and from the residence tank, where the wine is agitated in such a way that there is maintained a homogeneous suspension of ice crystals and tartrate crystals in wine. It is advantageous to stir the wine with a horizontally pivoted stirrer which rotates at a relatively low speed. Suitable operating conditions are obtained if the wine is first chilled to a temperature which is 0.2.degree. to 5.degree. C.

Abstract: A natural oak aroma for accelerating the aging of wine, spirits, and liqueurs is prepared by extracting oak wood shavings with a solution of ethanol in water to produce a first extract, extracting oak wood shavings with demineralized water to produce a second extract and combining the first and second extracts.

Abstract: Continuous fermentation of solutions such as grape juice with wine yeast is carried out in a tower under sterile conditions. In the process, a tower with an enlarged upper end section is sterilized with steam followed by introducing sterile gas into the tower to maintain a positive pressure of sterilized gas therein, then continuously introducing a fermentable solution into the lower end of the tower, fermenting the solution while introducing a stream of bubbles of sterile gas to agitate the solution, continuously removing fermentation products from the upper end section of the tower, separating yeast from the products and reintroducing the yeast into the lower end of the tower. Before fermentation of the solution, yeast may be cultured under aerobic conditions and when the desired yeast concentration is reached, the solution to be fermented is introduced and fermented under anaerobic conditions.