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 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. Further methods are disclosed for making flavored malt beverages, including a stable citrus flavored malt beverage.

Abstract: A method of treating a mixture of ethyl alcohol and water for the reduction of impurities comprising: contacting the mixture with three layers of activated charcoal having specified surface activities at a temperature of from -45.degree. C. to -22.degree. C., followed by contacting the mixture with three other layers of activated charcoal having specified surface activities at a temperature of from -22.degree. C. to 5.degree. C.

Abstract: A process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that processing liquid to an effective amount of actinic radiation of a wavelength adopted to decompose the riboflavin and thereby reduce the amount thereof, whereby a beer having enhanced light stability is obtained.

Abstract: A method of treating consumable liquids, the liquids so produced, and an assembly for practicing the method. Consumable liquid is passed through a magnetic field having properties effective to enhance the flavor of the liquid, the field preferably being established by a permanent magnet establishing a continuous polarity on opposite sides of the liquid with a minimum magnetic field strength of about 3000 Gauss. The assembly for treating the liquids may include first and second tubular permanent magnets having opposite radially spaced first and second pole portion of opposite polarity, a pair of pole pieces received between the pole portions, and in encasement for maintaining the magnets and pole pieces together so that a fluid flow path is defined through the magnets and a predetermined gap established by the pole pieces, and so that the pole portions of the same polarity for each magnet are on the same side of the flow path.

Abstract: An infusion tube for use with standard wine barrels to impart oak characteristics to a wine. A quantity of small oak cubes are placed inside a section of perforated tube and the ends of the tube are sealed. The perforated tube is then inserted through the bung hole of the wine barrel, and the bung hole sealed with a bung member. This enables the winemaker to periodically replace the wood cubes by removing the infusion tube through the bung hole, replacing the wood cubes, and re-inserting the infusion tube back into the wine barrel.

Abstract: A process for producing a seamless capsule wherein a two-layer droplet is ejected from a double orifice type nozzle in an aqueous hardening liquid, and an outer layer of the droplet is hardened under cooling, the viscosity of the aqueous hardening liquid being made within the range of 20 to 100 mPa.multidot.s, and any difference in specific gravity between any two of the liquids of the layers ejected from the nozzle and the aqueous hardening liquid is made within 0.05.

Abstract: An alcoholic beverage based on dairy constituents, such as milk protein and optionally milk fat-containing products, one or more fruit juices, such as fruit juices chosen from juice from berries, cherries, citrus, mint, strawberry, raspberry, plums, peaches, tropical fruits and combinations thereof, cocoa constituents, one or more stabilizers and optionally one or more thickeners is described.

Abstract: A liquid composition for the relief of discomfort, in particular, premenstrual and menstrual discomfort including, as active pharmaceutical agents, an effective amount of one or more of an analgesic, an antihistamine and a diuretic, the active agents being dissolved in a liquid vehicle, the composition containing 5-25 percent by volume alcohol and being flavored with an active flavoring composition including (1) citrus and mint ingredients, (2) vanilla and mint ingredients, or (3) citrus, vanilla and mint ingredients, the active flavoring ingredients being present in an amount sufficient to mask the unpleasant taste of the pharmaceutically active agents.

Abstract: The present invention is directed to a malt for brewing beer prepared by removing lipids by using subcritical or supercritical carbon dioxide, a beer using the said malt, and a method of preparing the said beer. In the beer obtained by using the malt prepared by the method of the present invention, wort clarity is good, filtration becomes rapid, and filtration efficiency is improved. Also, the obtained beer has good foam head retention, good foam lacing, a refreshingly clean taste and good flavor stability.

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: Onset of oxidation flavor in a malt beverage is delayed by addition of a lactone to the malt beverage during the brewing process.

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: Compositions containing L-aspartate or L-asparagine for use as additives to foods, soft drinks, vitamins, and the like are described. A method for preventing ethanol toxicity in a human subject is also provided.

Abstract: There is disclosed a method and composition for enhancing the foam properties of a fermented malt beverage. Briefly stated, the method comprises adding to the beverage an isohumulone extract in the amount of between about 0.1 ppm and about 20 ppm by weight of the beverage and foaming proteins in the amount of between about 2 ppm and about 250 ppm by weight of the beverage. The fermented malt beverage foam-enhancing composition comprises a mixture of isohumulone extract and foaming proteins, wherein the ratio of isohumulone extract to foaming proteins is between about 1 to about 1 and about 1 to about 2500. Further disclosed is a beverage composition with enhanced foam properties which comprises (a) a fermented malt beverage, (b) an isohumulone extract, the extract comprising between about 0.1 ppm and about 20 ppm by weight of the fermented malt beverage; and (c) foaming proteins, the proteins comprising between about 2 ppm and about 250 ppm by weight of the fermented malt beverage.

Abstract: A process for reducing the alcohol content of alcohol-containing beverages, in particular of beer or wine, wherein the alcohol is partially or completely removed by way of pervaporation.

Abstract: A method for making beer includes use of a pressure vessel having a size to fit in a usual home refrigerator. With the assembly of the invention, it is possible for the domestic fermenting of a fermentable liquid mixture for making beer under pressure and chilled conditions. The pressure vessel defines a closed fermentation chamber for containing a bath having an amount of fermentable liquid beer mixture effective to provide a pressurized atmosphere above the surface of the bath within the closed fermentation chamber during the fermenting process. A pressure relief valve maintains the pressure within the fermentation chamber at a level sufficient to provide safety conditions during the fermentation process. An output discharge mechanism includes a spigot and a float used to remove from the bath beer located adjacent the surface of the bath to draw beer from the pressurized vessel while a pressurized atmosphere remains in the vessel.

Abstract: A method for improving the quality of an aliment, such as an alcoholic liquor, by removing impurities such as carbamates, sulfites and bioamines, includes contacting an aliment containing the impurity with a container formed of a membrane permeable to the impurity. The container encloses a non-diffusible reactant such as binding agents, neutralizing agents, oxidizing agents, transesterifying agents and hydrolyzing agents. The container and the contents are separated from the aliment after a period of time sufficient for the reactants to react with the impurity.

Abstract: A cold contact process for the production of non-alcoholic malt beverages comprising the steps of preparing a boiled malt wort of about 12-20 degrees Plato; acidifying the wort through the addition of an edible acid, to a pH of greater than about 4.0, and less than 4.6. To the acidified wort is added an amount of about 25% to 75% wet packed yeast slurry suspended in a freshly harvested regularly brewed, barm beer. The slurry is added in sufficient proportions to produce a yeast cell concentration in the resulting wort/slurry mixture, of about 40 million to 80 million yeast cells per milliliter thereof. The yeast and the wort are held in contact in the mixture for greater than 10, up to a maximum of 30 hours, at a temperature of greater than zero up to a maximum of less than 7 degrees Centigrade. The resulting beverage is then aged after separating the thusly contacted wort from all but 0.5-2 million yeast cells per milliliter of the separated wort.

Abstract: The process comprises bringing into contact a naturally alcoholic beer with a hydrophobic zeolite, separating the aqueous eluent phase from the adsorbent, thermally desorbing the adsorbed products, recovering the desorbed phase and separating it by distillation into an alcoholate and an aromatized phase, then reconstituting an alcohol-free beer by mixing the dealcoholized aqueous phase and the aromatized phase with, secondarily, saturation of the reconstituted beer with gaseous carbon dioxide. The reconstituted beer preserves the organoleptic properties of the initial beer.

Abstract: The carbonation-retaining properties of a malt beverage are improved by adding a mint factor to the beverage prior to packaging.

Abstract: A process of refining mixtures obtained from treatments of fatty media with cyclodextrin and containing complexes of cyclodextrin with lipophilic compounds, characterized by the fact that the said mixtures are washed with at least one anhydrous polar solvent, whereby at least partial dissociation of the complexes of cyclodextrin/lipophilic compounds is brought about, and the lipophilic compounds which are not included are released from their connection with cyclodextrin.

Abstract: A new type of liquors are provided which can be appreciated as liquors having a unique feature that they are frozen into a sherbet-like form in a moment when poured into a glass or the like, at the time of drinking. The liquors of the present invention cannot be frozen until they are poured into a glass because they are maintained in the supercooled state below the freezing point in a bottle or the like which is kept under a pressure of not more than 0.9 kg/cm.sup.2 or 1.5 to 5 kg/cm.sup.2, as measured under the condition that atmospheric pressure is defined to be 1 kg/cm.sup.2.

Abstract: A colorless malt beverage product. To produce the product, malt and water are combined in a mash. An enzyme is preferably added to convert non-fermentable sugars to fermentable sugars. The mash is heated, and liquid extracted therefrom. The liquid is combined with a fermentable carbohydrate to yield a mixture which is boiled and combined with yeast. The resulting yeast-fermented product is decolorized to produce a clear/colorless base which is combined with a sweetener, tartaric acid, a buffer, and a flavoring agent, followed by carbonation until the product is about 0.48-0.57% by weight CO.sub.2. The completed product is clear/colorless, has an alcohol : real extract weight % ratio of 1 : 0.4 to 1 : 1.5, and has 8-15 calories/ounce. These parameters minimize consumer sensations of fullness and excess tartness/sweetness/astringency, while producing desirable taste characteristics and an attractive appearance.

Abstract: A low carbohydrate near beer is produced by a brewing process utilizing brewing materials including 100% brewer's malt with not more than a prescribed amount of dextrin malt and not more than a prescribed amount of caramel malt. The mashing, boiling and fermentation stages are controlled so that carbohydrate and calorie levels are achieved in a near beer having excellent taste and brightness.

Abstract: A process for production of an alcoholic beverage which is obtained by alcoholic fermentation by yeast, characterized with employing phospholipase which acts on fermentable materials prior to fermentation, to improve the flavor of the alcoholic beverage.

Abstract: A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of combined gellan gum and a cold-water soluble protein.

Abstract: An aqueous medium in which glucoamylase is dissolved, is contacted with nitrogen-functionalized amorphous precipitated silica having a pore diameter at the maximum of the volume pore size distribution function of from about 7 to about 100 nanometers, whereby at least a portion of the glucoamylase is adsorbed by the nitrogen-functionalized amorphous precipitated silica. The process is particularly suitable for removing glucoamylase from draught beer.

Abstract: A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of gellan gum.

Abstract: A method for aging a fermented product includes the steps of: (a) cooling the fermented product in a container; (b) introducing ozone in the cooled fermented product for oxidation; and (c) applying an ultrasonic vibration to the container to vibrate and heat the fermented product in step (b) for oxidizing the fermented product. An aging device for a fermented product includes: an aging tank for containing the fermented product, the aging tank having an inlet and an outlet for the fermented product; an ozone supplying unit having an inlet pipe and an outlet pipe which are connected to the aging tank; a cooling unit mounted to the aging tank; an ultrasonic vibration unit mounted to the aging tank; and a thermometer mounted on the aging tank to detect the temperature of the fermented product.

Abstract: A transparent lactic acid bacteria drink, which is a fermentation product obtained by allowing kefir fungi to ferment a milk material under forced supply of an oxygen-containing gas, comprises a casein protein-free whey component as the major component together with 3 to 20% of nonfat milk solids and 0.1 to 1.5% of ethanol, is disclosed. This lactic acid bacteria drink can be produced by a process which comprises allowing kefir fungi to ferment a milk material under forced supply of an oxygen-containing gas, removing a precipitate including casein protein and then sterilizing the supernatant by filtering or pasteurizing the same by heating.

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: A method for producing and using oak chips or other divided forms of the oak for aging wine is described. The chips or other divided forms are provided in a permeable container. In particular a method is described for removing undesirable flavors from the oak by soaking the oak in an aqueous solution of water or water and ethanol and toasting the oak to enhance desirable flavors prior to or after the soaking. The method produces wines which are comparable to the best barrel aged wines.

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: A beer flavored with a non-acidic hop-flavor fraction is disclosed. This hop fraction is made by extraction of hops and further treatment to provide an extract which is essentially devoid of alpha and beta acids.

Abstract: A method of removing sulfites from standard wine comprising the steps of passing a standard wine through a base anion exchange resin, then passing the wine through an acid cation exchange resin, and then treating the wine with carbon, whereby a standard wine having less than 10 ppm of sulfites is obtained. The invention further includes a method of producing a grape standard wine having less than 10 ppm of sulfites.

Abstract: A stable liqueur or alcohol-containing beverage is disclosed which contains medium chain triglycerides. The beverage also contains conventional ingredients such as cream, yoghurt, alcohol, flavoring agents, coloring agents, emulsifiers, stabilizers, sugars, fats, acids and other conventional ingredients.

Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked esters may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.

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 beer containing 0.3 to 2.3 volume percent of glycerol and a method of manufacturing said beer in which glycerol is added to the beer produced by a conventional brewing method or the fermentation is carried out in the presence of a yeast producing a sufficient glycerol content of the beer without glycerol addition.

Abstract: The liquor-included ice according to the present invention is produced so that certain amount of water is filled in a glass-like container first, then an opening of the container is closed with a heat proof lid, through a center hole of which a nozzle is placed. In an icehouse, air is blown in the container through the nozzle until transparent ice is produced around lower and side portions of the container, then the remaining water in the container is drained, any type of liquor is filled in a concavity where the remaining water was, and an ice plate is placed on top of the ice lump sealing the liquor in the concavity. The ice plate is arranged so that it is easily broken by an outer force.

Abstract: In a process for the reduction of the alcohol content of alcoholic beverages, in which aromatic substances are extracted with liquid or supercritical CO.sub.2, alcohol is separated by distillation and the extracted aromatic substances are at least partially recycled to the beverage with reduced alcohol content, the feedstock, especially wine or beer, is first subjected to a distillation under subatmospheric pressure. The distillate is subjected to an extraction with liquid or supercritical CO.sub.2, after which the extract is partially expanded to separate the aroma, and then under the residual pressure is recycled to the bottom product of the distillation in a collecting tank for the end product.

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: This invention relates to food of as little caloric value as desired made into spreadable gels, ideally transparent for certain usages and opaque for others, similar in consistency to mayonnaise or butter at room temperature. The taste release of such gels is superior to that of other products served set or molded. Such is true because the more divided or fractioned a food is, the more surface area available with which the taste buds of the tongue may interact. Fruit spreads may thus be produced using less sugar or concentrate than those formulated with either pectin or gelatin. The gels are made pipeable by fractioning set gels using at least a 325 mesh sieve. After fractioning the gel is remixed producing a pipeable gel.The invention relates to a gelled form or non-beverage form of ethyl alcohol and to the method for making gelled ethyl alcohol and to the products formed from such gelled alcohol.

Abstract: The liquor included ice according to the present invention is arranged so that any liquor such as whisky and brandy is filled in a concave formed on top of a transparent ice lump, which is frozen in a glass-like container, and an ice plate, which is arranged to easily break by an outer force, is placed on top of the transparent ice lump to seal the concave. The transparent ice lump contains no impurities so that it is tasty.

Abstract: A liquid composition for the relief of premenstrual and menstrual discomfort comprising, as active pharmaceutical agents, an effective amount of an analgesic, an antihistamine, and a diuretic, said active agents being dissolved in a liquid vehicle, said composition containing 5-25 percent by volume alcohol and being flavored with active flavoring elements selected from the group consisting of citrus, vanilla, and mint, said active flavoring ingredients being present in an amount sufficient to mask the unpleasant taste of the pharmaceutically active agents.

Abstract: Simultaneous double reverse osmosis process for production of low and non-alcoholic beverages, particularly wines, from any traditionally fermented table wine feedstock. A portion of the feed wine is subjected to remove alcohol and water as a permeate, with recycle of the concentrated retentate, while simultaneously a volume-balanced amount of reverse osmosis water is input back into the feed tank to maintain the in process wine at the initial level of the feedstock wine. The process may be run batch-wise, alternately, or in a modified semi-continuous operation to produce non-alcoholic wines (wines having residual alcohol content of less than 0.01% by volume) low alcohol wires (less than 0.5 volume percent alcohol), or wines having reduced alcohol content (less than 11-13 volume percent). The process also overcomes the 5% alcohol barrier problem of conventional reverse osmosis. The resulting finished wine has flavor, aroma and color solids concentrations of a level acceptable in good commercial practice.

Abstract: The present invention is directed to a novel method, composition and device for removing dissolved oxygen from solutions containing alcohols and/or acids. By removing oxygen from various products, the present invention is an effective antioxidant for beverages and food products, as well as for industrial and commercial solutions containing alcohols and/or acids.