Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.

Abstract: The invention is a refreshing drink that is tea flavored and also has alcohol in it. It comprises a tea extract, lemon juice, citric acid, and sec champagne combination that are within well defined concentration thresholds for the creation of the beverage. Further it is contemplated that a unique method of preparation is fun for the consumers and creators of the beverage which will enhance the social aspects of its consumption.

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

Abstract: There has always been an energy cost to the heating associated with brewing either fermented or unfermented beverages. A novel method brewing is described in an effort to reduce or eliminate this energy cost by using the free and renewable source of energy: solar power. Included in this method is solar energy produced wort, solar roasted grains and roasted hops. Also described is a novel fermentation product, specifically a beer product. Also presented is a system that provides an environmentally sound inexpensive source of heat for wort production, roasting grains and roasting hops. This system creates roasted grains, roasted hops and worts that are different from those created by other known heating methods. Described is a method of brewing that is a combination of wort production, grain roasting and roasted hops using solar power.

Abstract: A method for production of a wine with lower content of alcohol involving treating unfermented grape juice with glucose oxidase and glucose isomerase.

Abstract: The present invention provides processes for producing a brewers wort comprising forming a mash from a grist, and contacting said mash with a pullulanase.

Abstract: The object of the present invention is to provide an alcohol beverage that simultaneously achieves the rich flavor of the fruit juice component and regulates the precipitation and flavor deterioration associated with long term storage. The effects of endowing a rich flavor from a fruit juice component to the alcohol beverage and effectively regulating the precipitation and flavor deterioration caused by storing the beverage for a long time results from using a stored base liquid obtained by mixing an alcohol and a fruit juice to achieve a mixture whose alcohol by volume is 13 to 20 v/v %, then storing the mixture.

Abstract: An alcoholic beverage base is produced by preparing wort from a glucose source and water, adding glucose to achieve desired sugar content, heating wort, cooling wort, adding yeast to the wort after cooling and then fermenting for a certain time and at a certain temperature, adding additional sugar and yeast as needed, continuing fermentation to a desired end point and separating solids therefrom. The beverage base can be made to have an alcohol content ranging from 1%-25% by volume and has a clean pleasant taste without off-aromas.

Abstract: A method for preparing a single serving frozen beverage in a single serving disposable drink container, the method comprising: dispensing a predetermined quantity of ice into the single serving disposable drink container, dispensing a predetermined quantity of flavorings into the single serving disposable drink container, blending the ice and the flavorings by a blender in the single serving disposable drink container, and securing the single serving disposable drink container during the blending step, the single serving disposable drink container being received by a retainer recess, the retainer recess receiving and supporting only a lower portion of the single serving disposable drink container.

Abstract: A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20° Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.

Abstract: A method for the production of alcoholic drinks such as strong vines, vodka and other strong spirits enables to minimize or completely remove the cavitation phenomena in a produced drink. The required composition of solution of ethyl alcohol, water and sugar syrup is prepared. The sealed vessel containing the prepared solution is vacuumed, slowly mixing the solution at pressure of 10 mm Hg and temperature 20° C. End of preparation of product is defined by end of bubbles release, which is constituted visually or by using a stethoscope. Finally, the product in a hermetic state is diverted to the bottling. Additionally, when preparing flavored strong alcoholic drinks like tequila, liqueur, bitter and alike, after the vacuuming is finished, the solution is saturated with nitrogen by applying gasification.

Abstract: An object of the invention is to impart a taste like beer to a non-fermented beer taste drink. Means for achieving the object is a method for production of a non-fermented beer taste drink, comprising a step of including in drinking water 8 mg/ml or more of a polymeric saccharide and 0.008 to 100 parts by weight of a sweet-taste substance based on 100 parts by weight of the polymeric saccharide.

Abstract: A tequila beverage comprising a standard tequila beverage containing added components for making said standard tequila beverage more desirable to a consumer.

Abstract: A beverage supplement and method for making the same is disclosed. In some embodiments the beverage supplement is comprised of a first frozen composition made from at least one additive mixed with at least one liquid and a second frozen composition made from at least one additive mixed with at least one liquid, wherein the resulting frozen compositions may have different/varying surface areas, shapes, volumes, flavors, and concentrations. Varying the combination of surface areas, shapes, volumes, formulas, flavors, and concentrations of frozen compositions influences the duration of complete liquefaction and the release of additives, allowing a user to create an iced beverage with greater flavor control.

Abstract: The present invention provides a finings formulation comprising pectin and methods of using pectin in a fining process to produce fined beverages, particularly beers.

Abstract: The present invention relates to a method for manufacturing a non-effervescent alcoholic beverage, which consists of mixing a non-effervescent clear spirit with an agent that gives said beverage a fluorescent colour when exposed to ultraviolet light, said agent being riboflavin or quinine, said beverage being subsequently packaged, characterised in that: when said spirit is obtained by distillation and has an alcohol content of more than 20%, riboflavin is added in a proportion of less than 3 mg/100 ml or quinine is added in a proportion of less than 60 ppm; and when said spirit is obtained by fermentation and has an alcohol content of less than 20%, riboflavin is added in a proportion of more than 5 mg/100 ml or quinine is added in a proportion of 100 ppm.

Abstract: The present invention relates to a mashing and filtration step in a brewing process and to a composition useful in the mashing and filtration step of a brewing process.

Abstract: A package for a decarbonated beer base liquid may comprise a non-rigid wall defining an internal orifice, a seal extending along a seam of the non-rigid wall and providing an oxygen barrier, and a decarbonated beer base liquid hermetically sealed in said internal orifice. An individually packaged base liquid for making personalized malt-based beverages may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter.

Abstract: The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. The compositions of the invention are expected to ameliorate some of the negative side effects associated with the consumption of alcohol, such as hangover and facial flushing.

Abstract: The present invention relates to a method for producing beverages on the basis of juice from the hemp plant. The invention relates to a method for obtaining juice suitable for human consumption from the hemp plant, wherein the complete hemp stem is pressed after harvest without prior drying or retting. The invention further provides a method for obtaining juice from the hemp plant, wherein the upper leafy part of the hemp plant is cut, the leaves are stripped of the remaining stem, fibres and shives being separated from each other at the stem, the leafy part of the stem, the fibres and the shives being pressed individually under pressure and the so obtained pressed juices are being mixed in a controlled manner. In a yet further aspect, the invention relates to a method for the manufacturing of beverages on the basis of juice from the hemp plant, wherein the hemp juice is mixed with yeast and than fermented.

Abstract: There is provided a process for the improvement of the organoleptic properties of must, non-fermented and fermented beverages. The vines are treated before harvesting grapes with a yeast composition to balance sugar and phenolic maturity in the grapes. The grapes are harvested and processed to produce must, non-fermented and fermented beverages having improved organoleptic properties. There is also provided must, non-fermented and fermented beverages having improved organoleptic properties obtained by the process described above.

Abstract: The invention provides a transgenic soybean event MON 87708 plant and plants, plant cells, seeds, plant parts, and commodity products derived from event MON 87708. The invention also provides polynucleotides specific for event MON 87708 and plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides specific for event MON 87708. The invention also provides methods related to event MON 87708.

Abstract: A method for producing an alcoholic drink mixture may include the steps of forming the alcoholic drink mixture by adding a flavored drink mix, further forming the alcoholic drink mixture by adding an alcoholic drink and further forming the alcoholic drink mixture by adding water.

Abstract: [Problem] Provided is a material that is capable of suppressing the loss of carbonation in an alcohol-containing carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage. [Solution] Addition of a water-soluble soybean polysaccharide into an alcohol-containing carbonated beverage that contains distilled liquor, not fermented liquor, as the alcohol source and does not contain any milk protein material suppresses the loss of carbonation over time to retain carbonation in the carbonated beverage for a long period of time, thereby reducing changes in flavor during a period from immediately after opening the container thereof to when drinking the beverage after storage.

Abstract: An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.

Abstract: A combined brewing system for small scale brewing of fermented alcoholic beverages, particularly beer, and to a method of making fermented alcoholic beverages. The brewing system comprises a single pressurizable vessel. The beer is naturally carbonated to the desired level during fermentation. Sediment is collected and substantially separated from within the vessel and removed from the vessel while the vessel is under pressure. Compressed gas is added for maintaining natural carbonation levels, so that the contents of the vessel can be drawn off at a desired pressure. The vessel has a temperature control system to selectively control the temperature during processing.

Abstract: A fungal ?-amylase is provided from Aspergillus clavatus (AcAmyl). AcAmyl has an optimal pH of 4.5 and is operable at 30-75° C., allowing the enzyme to be used in combination with a glucoamylase in a saccharification reaction. This obviates the necessity of running a saccharification reaction as a batch process, where the pH and temperature must be readjusted for optimal use of the ?-amylase or glucoamylase. AcAmyl also catalyzes the saccharification of starch substrates to an oligosaccharide composition significantly enriched in DP2 and (DP1+DP2) compared to the products of saccharification catalyzed by an ?-amylase from Aspergillus kawachii. This facilitates the utilization of the oligosaccharide composition by a fermenting organism in a simultaneous saccharification and fermentation process, for example.

Abstract: A natural clouding system is provided, which includes a natural oil, a natural emulsifier, a natural acid, a natural aqueous component, and a natural preservative including ethanol, glycerin, or combinations thereof. The natural clouding system contains only natural components. A beverage product, such as a beverage or beverage concentrate or other product, is also provided, which includes at least one beverage component and a natural clouding system. The beverage product optionally contains only natural components. In addition, a method is provided for preparing a natural clouding system.

Abstract: A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage product.

Abstract: An alcoholic beverage bottle in combination with a flavorant that can be placed within or otherwise added to the alcoholic beverage bottle, to directly contact the alcoholic beverage. The flavorant can be a solid or a liquid. The flavorant imparts a flavor to the alcoholic beverage and the time of contact with the alcoholic beverage can be controlled by the consumer so as to flavor the alcoholic beverage to suit the particular taste of the consumer. A package is included that contains the bottle filled with an alcoholic beverage along with one or more flavorants so that the consumer can select one or more of the flavorants to enhance the flavor of the alcoholic beverage. A method is provided for the consumer to add the flavorant to a bottle of alcohol beverage to allow the flavorant to contact the alcohol beverage and add flavor to the same.

Abstract: A grape treatment and wine making process characterised by the steps of: cleaning a first container by means of a fluid mixed with ozone; placing the grapes in said first container in closed vats and/or buildings at controlled temperature; diffusing a fluid mixed with ozone within said vats and/or buildings at controlled temperature; cleaning said grapes placed in said first container by means of a fluid mixed with ozone; cleaning a press by means of a fluid mixed with ozone; pressing said grapes with said press to produce must; cleaning a second container by means of a fluid mixed with ozone; placing said must in said second container to produce fermented must; cleaning a third container by means of a fluid mixed with ozone; placing said fermented must (wine) in said third container.

Abstract: The present invention provides methods for producing a liquid comprising: (a) providing a first liquid comprising an extract of plant material; (b) filtering the first liquid with a filter having a pore size between 4000 and 100 Dalton to generate a second liquid comprising more components having a size larger than the pore size of the filter, including at least 18% of the saccharides, and a third liquid comprising more components having a size smaller than the pore size of the filter; (c) incubating the second liquid with microorganisms under conditions allowing a fermentation until the saccharide content of the second liquid is reduced by at least 20% due to microbial fermentation; (e) removing at least 80% of the alcohol or 80% of other fermentation products from the fermented liquid to obtain a fourth liquid; (f) combining at least a part of the fourth liquid with at least a part of the third liquid.

Abstract: Provided is a beer flavored beverage containing the non-polymer catechins at a high concentration but having bitterness and refreshing finish suitable for the beverage to have a beer taste and suppressed astringency. The beer flavored beverage containing the non-polymer catechins according to the present invention comprises the following components (A), (B), (C), and (D): (A) from 0.03 to 0.4 mass % of the non-polymer catechins; (B) a malt extract; (C) from 0.0005 to 0.06 mass % of potassium; and (D) from 0 to 2.8 mass % of an alcohol, in which: a mass ratio ((C)/(A)) between the component (A) and the component (C) ranges from 0.003 to 1.2; and a quantitative ratio between the component (A) and the component (D) satisfies a relationship represented by the following expression (1):0?(d)?3?6.5×(a) (1) (in the expression (1), (a) and (d) represent a mass fraction (mass %) of the component (A) and a mass fraction (mass %) of the component (D), respectively).

Abstract: The present invention relates to yeast strains and, in particular, to yeast stains for use in fermentation processes. The invention also relates to methods of fermentation using the yeast strains of the invention either alone or in combination with other yeast strains. The invention thither relates to methods for the selection of yeast strains suitable for fermentation cultures by screening for various metabolic products and the use of specific nutrient sources.

Abstract: A process for increasing content of resveratrol in wine comprising adding resveratrol obtained from Vitis vinifera grapes to an aliquot of bulk wine to form a resveratrol concentrate and adding the resveratrol concentrate to bulk wine to produce a resveratrol enhanced wine.

Abstract: To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat/barley as a part of starting material, serving as a component A; and an alcohol-containing distillate obtained by distilling an alcohol-containing material at least partly made of wheat/barley, serving as a component B; and is produced by adding the component B to the component A. Preferably, the component A is beer, and the component B is mugi shochu.

Abstract: A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content, dependent on the alcohol content of the end product. In a preferred form, an ice-nucleating agent and/or an ice-particle-shape-controlling ingredient are added.

Abstract: It is necessary to develop a method for obtaining mango juice having a rich flavor and maintaining its characteristic cloudy appearance and yet that is protected against precipitation during prolonged storage, irrespective of whether it is in the form of processed mango juice or a beverage that incorporates the same. There is provided a process for producing processed mango juice having a reduced pulp content comprising the steps of treating, with an enzymatic agent, mango juice that has a turbidity of at least 3,700 upon centrifugal separation with a centrifugal effect of 1,200 (×G) for 10 minutes, and depulping the enzymatically treated mango juice to yield processed mango juice having a pulp content of no more than 20% (v/v) and a turbidity of at least 1,400 NTU.

Abstract: A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity.

Abstract: Liquid beverage concentrates providing enhanced stability to flavor, artificial sweeteners, vitamins, and/or color ingredients are described herein. The liquid beverage concentrates achieve enhanced stability due to inclusion of one or more viscosity increasing agents. The liquid beverage concentrates described herein provide enhanced flavor stability to ingredients that are highly prone to degradation in acidic solutions despite the concentrates having a low pH (i.e., about 1.8 to about 3.1). In some approaches, the liquid beverage concentrates disclosed herein remain shelf stable for at least about three months when stored at 70° F. in a sealed container and can be diluted to prepare flavored beverages with a desired flavor profile and with little or no flavor degradation.

Abstract: The invention relates to compositions comprising novel blends of nutritional ingredients and solid, semi-solid and beverage compositions comprising such blends. In particular, this invention relates to rehydration, energy and recovery beverages (e.g. sports drinks), compositions for support of weight management, as well as digestive, bone, cognitive and heart health.

Abstract: The use of humic acids, zeolites, magnesium oxide beads and other mineral-containing materials in the activation of ethanol, alcoholic beverages and water is disclosed. Consumption of the energized liquids can have therapeutic benefits. The activated ethanol can be further used with neutral red dye and ultraviolet (UV) light illumination to indirectly enhance the environmental energy absorption properties of other liquids, including drinking water and of mineral containing materials. Mineral activated ethanol can similarly be used with neutral red dye and UV illumination to enhance the alternative cellular energy (ACE) pathway of an individual.

Abstract: A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of malt alcoholic beverages using a material for malt alcoholic beverages derived from barley obtained by the selection method.

Abstract: The present application relates to a use of a compound of Formula I or of a mixture of compounds of Formula I: wherein R1 to R10 each independently of one another represent H, methoxy or ethoxy and at least one of the radicals R1 to R10 represents methoxy or ethoxy to intensify the sensory impression of alcohol.

Abstract: An alcohol free or low alcohol fermented malt based beverage having an alcohol content of not more than 0.7 vol. %, characterized by a relationship y?Axb, wherein A=0.25 and b=1.5. The x is the ratio between unfermentable over real extracts, wherein the unfermentable extract is the value of the real extract less the total content of real sugars, which are fructose, maltose, glucose, maltotriose, and saccharose. The y is the ratio between the combined content of maltopentaose, maltohexaose, and maltoheptaose over the total amount of main sugars, wherein the main sugars are fructose, maltose, glucose, saccharose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose. Also, a method for producing an alcohol free or low alcohol fermented malt based beverage including preparing a wort of fermentability not higher than 29%; and fermenting the prepared wort in a fermentation tank by a cold contact process.

Abstract: The object of the present invention is to provide a technique that incorporates a relatively large volume of essential oil into a beverage, without spoiling the appearance of the beverage or causing peculiar taste. Fermented cellulose enables a relatively large volume of essential oil to be contained in a beverage and can suppress the separation of the essential oil in the beverage.

Abstract: Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.

Abstract: To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat or barley as a part of starting material, serving as a component A; and an alcohol-containing distillate obtained by distilling an alcohol-containing material at least partly made of wheat/barley, serving as a component B; and is produced by adding the component B to the component A. Preferably, the component A is beer, and the component B is mugi shochu.

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

Abstract: The present disclosure includes a fermented beverage. The fermented beverage includes water, barley, wheat, hops, yeast, goji berries and jujube fruit. The method of the present disclosure is directed to a method of producing a fermented beverage.