Abstract: An apparatus for facilitating brewing of beverages in a container includes an apparatus container and a plunger assembly. The apparatus container includes a base and a side wall extending from the base to define an interior space. A bottom end of the side wall is peripherally attached to the base and a top end of the side wall defines an opening. The apparatus container includes openings disposed on the side wall and disposable in the container for brewing a beverage in the container comprising a brewing fluid. The apparatus container receives a beverage ingredient in the interior space through the opening for the brewing. The plunger assembly includes a plunger handle and a plunger head and moves the plunger head into the interior space based on a force applied to the plunger handle. The brewing of the beverage is further based on the moving of the plunger head.

Abstract: A beverage-making apparatus includes a container including a container body that includes heat-insulating material and has an opening that provides access to an interior of the container body. The container further includes: a container cover configured to open and close the opening of the container body, and at least three channels connected to the container and that are communicative with the interior of the container body. The at least three channels include at least one first channel and a second channel that are communicative with a beverage ingredient pack mounted in the interior of the container body, the beverage ingredient pack configured to hold first beverage-making ingredients. The container further includes a third channel that is communicative with a space formed in the interior of the container body between a wall of the container body and the beverage ingredient pack mounted in the interior the container body.

Abstract: An automated or semi-automated beer brewing system may adjust a brewing session based on data collected during the brewing session. The adjustments may attempt to achieve a set of desired taste characteristics, even though a brewing session may then deviate from an intended recipe. A performance model of the brewing system may include taste characteristic effects and operational aspects of an automated brewing system, and may be used to calculate changes to various brewing steps. A control system may analyze various measured parameters to determine deviation from an intended recipe, and may use the performance model to calculate updated brewing steps that may attempt to achieve the desired result. When such measured parameters indicate a malfunction, a brewing session may be paused or terminated.

Abstract: Provided is a brewing system (10) comprising a brewhouse assembly (12) having a mash tun (14), a kettle (16), a filter (18) and wort chiller (20) arranged in fluid communication for brewing purposes. The brewhouse assembly (12) is configured to operatively produce wort from mash liquor. Wort produced by the brewhouse assembly (12) is generally stored in a transport container (22). The brewing system 10 further includes a plurality of fermentation assemblies (24) each arranged remotely from the brewhouse assembly (12). Each fermentation assembly (24) includes at least one fermenter (26) which is arranged in fluid communication with a plurality of bright beer tanks (28). Each fermenter (26) is operatively suppliable with wort from the transport container (22) and is configured to produce beer from the wort for subsequent storage in a bright beer tank (28).

Abstract: A system and method of controlling temperature of a medium by refrigerant vaporization, or working gas condensation, or a combination of both, the system including a container, at least one a working gas reservoir having at least one reservoir section that includes a wall with an exterior surface structured to be thermally coupled with a volume of the medium in the container and to provide a volume of medium thermal coverage in the container, a condensation apparatus to provide regulation of working gas condensation in the reservoir, whereby the working gas reservoir forms a vapor space in each of the at least one reservoir section in response to receiving the working gas and to the condensation apparatus regulation of condensation to enable working gas condensation at or near a selected temperature of the volume of medium in the container that is thermally coupled to the respective reservoir section.

Abstract: A system and method of controlling temperature of a medium by refrigerant vaporization, the system including a container, at least one a refrigerant reservoir having at least one reservoir section that includes a wall with an exterior surface structured to be thermally coupled with a volume of the medium in the container and to provide a volume of medium thermal coverage in the container, a vapor pressure apparatus to provide regulation of refrigerant vapor pressure in the at least one refrigerant reservoir, whereby the refrigerant reservoir forms a vapor space in each of the at least one reservoir section in response to receiving refrigerant and to the vapor pressure apparatus regulation of vapor pressure above the refrigerant to enable refrigerant vaporization at or near a selected temperature of the volume of medium in the container that is thermally coupled to the respective reservoir section.

Abstract: A beer-making device according to an embodiment of the present invention may comprise: a chamber; a keg containing wort and mounted in the chamber; a keg cap integrated with a yeast capsule, which closes the inside of the keg by being coupled to the keg and is provided with a wort discharge passage for discharging the wort contained in the keg, a gas discharge passage for discharging a gas inside the keg, and a wort hose coupled to a lower portion of the wort discharge passage and extended to the inner bottom surface of the keg, and in which a yeast capsule, containing yeast to be supplied to the wort contained in the keg, is mounted to the wort discharge passage; a coupler which is fixedly installed in the chamber, and is provided with a wort passage connected to the wort discharge passage when the keg cap is coupled, and a gas passage connected to the gas discharge passage when the keg cap is coupled; a passage unit for connecting the wort passage and the gas passage of the coupler; a pump connected to the

Abstract: A beverage maker includes a fermentation module including a fermentation tank that defines an inner space, and a lid that is configured to open and close at least a portion of the inner space, and a container configured to be accommodated in the inner space of the fermentation tank. The container includes a container channel configured to guide flow of fluid, and the lid includes a lid channel connected to the container channel, and a tube connected to the lid channel.

Abstract: A beverage making apparatus includes a fermentation tank assembly including a fermentation tank having an opening formed therein, a fermentation tank cover covering the opening, and a heat exchange element arranged in contact with the fermentation tank. The beverage making apparatus also includes a first channel including a first end that is connected to the fermentation tank assembly; and a second end connected to: a second channel connected to a water tank, and a third channel connected to a dispenser of the beverage making apparatus.

Abstract: A high-concentration anaerobic fermentation apparatus includes a liquid accumulation tank, a fermentation vessel, a feeding assembly, and a biogas residue collecting bin. The feeding assembly includes a hopper and a return conveyor belt including a first portion extending downward from the hopper till below a liquid level, a second portion extending upward from a bottom end of the first portion till above the liquid level, a third portion extending downward from a top end of the second portion till the liquid level, and a fourth portion extending upward from a bottom end of the third portion till out of the liquid level and above the biogas residue collecting bin. A pressure-feed flange is disposed at an outer side of the fermentation vessel, a feed channel is formed between the pressure-feed flange and the first portion, and a discharge channel is formed between the pressure-feed flange and the fourth portion.

Abstract: A beverage-making apparatus includes a fermentation tank assembly including a fermentation tank having an opening formed therein and a fermentation tank cover configured to open and close the opening. The beverage-making apparatus also includes a refrigeration cycle apparatus including a compressor, a condenser, an expansion device, and an evaporator. The refrigeration cycle apparatus is configured to circulate a refrigerant therethrough and to control a temperature of the fermentation tank as the evaporator is disposed at the fermentation tank. The beverage-making apparatus further includes a heat insulating wall surrounding both the fermentation tank and the evaporator.

Abstract: An automated beer-brewing system and method includes plural brewing containers, supply containers, and post-beer brewing containers to bottle the brewed beer and to handle waste fluids and solids. Plural pipes couple the brewing containers to the group of post-beer-brewing containers and beer-brewing containers. Plural brew-cycle control valves are coupled to each of the pipes, to locate all of the control valves in a central region of the system.

Abstract: Station (10) for internally and externally storing, collecting and recirculating a fluid substance, said station (10) comprising a tank (11) and a recirculation circuit (14) of the fluid substance contained in said tank (10). The circuit (14) is provided with a first end associated with a lower supply opening (12) and a second end associated with an upper loading opening (13); the circuit (14) being provided with a pump (15) and a first valve (16) associable with an external tank (17) through a loading conduit (18), the valve (16) being configurable for selectively defining the conditions of recirculation of the fluid substance contained in said tank (11) from the lower opening (12) to the upper opening (13) isolating said external tank (17), and loading the fluid substance from said external tank (17) to said tank (11) isolating the lower supply opening (12) of said tank (11).

Abstract: A beer making system may use a detachable vessel to contain liquid during the mashing and boiling steps, and may also be used during the fermentation steps of beer making. The beer making system may recirculate liquid through the vessel, then select between several flow paths during the beer making process. A removable reservoir system having a grain reservoir and several hops or adjunct reservoirs may be selected as a flow path, as well as a bypass flow path. A programmable controller may cause liquid to recirculate through a heater and one of the various flow paths, the sequence, timing, and temperature profile of which are defined in a recipe for a particular beer.

Abstract: A brewing system that includes bicycle-driven generators to offset, or supply, the electricity used in the brewing process. The brewing system includes at least one bicycle, a bicycle generator associated with each bicycle, and electrical components to store the electricity generators and/or feed the electricity back into a power grid. The electricity is then drawn on during the brewing process. There is also provided a data collector for receiving the electricity generated by each bicycle, a computer for monitoring and recording the electricity generated by each bicycle, and a video monitor that displays real-time statistics of the electricity produced by each bicycle.

Abstract: A point-of-production brewing system which utilizes commercially available ocean and over-the-road shipping containers as a means to create a modular brewing system. Point-of-production brewing system is comprised of a system of modules for transporting and producing an alcoholic beverage and includes a wort production equipment module, a fermentation/maturation equipment module and a packaging module. The modular design allows for the system to be rapidly deployed and utilized to produce an alcoholic beverage on site.

Abstract: A method and system for forming a beverage mixture comprising protein is disclosed. The method comprises heating the beverage in a heat exchanger, transferring the beverage to a hold loop located outside of the heat exchanger, and denaturizing the protein within the hold loop for a residence time, after the beverage is heated in the heat exchanger such that the denaturizing occurs outside of the heat exchanger to prevent fouling of the heat exchanger. The system comprises a beverage forming tank, a heat exchanger for heating the beverage, and a first hold loop separate from the heat exchanger, which is configured to hold the beverage for a residence time to denaturize a protein in the beverage.

Abstract: A disposable winemaking apparatus for fermenting wine containing skins, seeds, and stems that form a cap includes a single-use, dual chamber plastic bag that incorporates a mechanism to agitate and disperse the cap in order to maximize extraction of color and flavor. It also includes an integral press mechanism to squeeze out the fermented juice through a strainer, retaining the pomace in the disposable bag. The device may also be used for racking and transfer of wine during aging.

Abstract: The present invention provides for passive V0C recovery in the fermentation process that does not affect or minimally affects the conditions within the fermentor vessel and does not affect or minimally affects the conditions within the headspace of the fermentor vessel itself while using the production of CO2 emitted during the fermenting process as the source of driving energy to move a portion of the gaseous/vaporous material in the headspace of the fermentor through an appropriately sized conduit to a chilled surface condensing device to condense the V0Cs (principally ethanol) for recovery and to exhaust the CO2 to the atmosphere or to recover the CO2 for other uses.

Abstract: For fermentation of wort during home beer brewing, a food grade plastic or glass cylindrical bottle is used which includes materials to reduce or eliminate UV light transmission through the bottle, and to minimize oxygen ingress into the bottle during fermentation where the bottle includes a flared neck gradually widening in circumference when approaching a bottle opening surrounded by a rim and the opening has dimensions capable of allowing a hand and arm inside the bottle for cleaning

Abstract: A number of variations may include a growler, which may include a cap that may include an a sealing means such as an o-ring, and a container defining a cavity and having a neck portion constructed and arranged to mechanically engage and sealing close the cavity when the cap is connected to the container. A method may include providing a growler, filling the growler with a fermentable liquid, sealing the growler, and fermenting the liquid within the sealed growler.

Abstract: A two stage scrubber process for ethanol fermentation has a first stage using fusel oil to remove the hazardous air pollutants and recover the majority of the ethanol. A second stage uses water as the scrubbing solvent to recover any residual ethanol that is stripped from the first stage.

Abstract: The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. The process involves first converting at least some of the sugar in a plant-derived juice or liquid by fermenting it with yeast to produce a fermentation product containing ethanol and subsequently removing at least some of the ethanol from the fermentation product, while maintaining the fermentation product at a temperature of less than fifty-five degrees Celsius to produce the reduced calorie beverage or food product. The alcohol removal step is performed at temperatures of less than seventy-five degrees in order to reduce the impact upon flavour and nutritional properties, relative to conventional alcohol removal at or near boiling temperatures.

Abstract: A fermenter is provided that heats and ferments a beverage feed material, such as grain and water, and a mashing device having a porous and permeable bottom to be positioned in the fermenter during heating to form an intermediate beverage feed material, such as a wort.

Abstract: A device for steeping barley having a container for containing the barley to be steeped. The container has a floor and the floor has passageways for flowing at least one of steeping water and gases through the passageways. The device further includes a water line system under the floor directly connected to the passageways.

Abstract: A brewing system that includes bicycle-driven generators to offset, or supply, the electricity used in the brewing process. The brewing system includes at least one bicycle, a bicycle generator associated with each bicycle, and electrical components to store the electricity generators and/or feed the electricity back into a power grid. The electricity is then drawn on during the brewing process. There is also provided a data collector for receiving the electricity generated by each bicycle, a computer for monitoring and recording the electricity generated by each bicycle, and a video monitor that displays real-time statistics of the electricity produced by each bicycle.

Abstract: A device for distributing wine uniformly over a wine cap includes a T-joint member, an impeller and a shaft. The T-joint member has a top opening, a bottom opening, a side opening, a through-opening extending from the top opening to the bottom opening and a side-through-opening extending from the side opening to the through-opening. The impeller includes a one-piece conical shaped body that has a circular base, a cylindrical center, a conical-shaped outer surface, a central-through-opening extending through the cylindrical center, and a plurality of curved blades extending from the top of the cylindrical center along the inclined outer surface. The T-joint member is configured to allow wine to be pumped into the through-opening through the side opening and to exit through the bottom opening and then to flow onto the impeller. The impeller is configured to allow the wine to flow uniformly around and down the conical-shaped outer surface of the impeller and through the impeller.

Abstract: A device for brewing beer, particularly a wort pan (1), with a container body (2) to receive a wort reservoir (3) is described. The device contains an internal boiler (4) arranged in the container body (2), which is provided with a heat exchanger (5) and a guiding screen (8). Furthermore a wort forced flow (10) provided with a pump is also provided, which runs through the boiler (4). In order to increase the efficiency of the device, the wort forced flow (10) has a thin-layer distributor (17) for the wort, which contains a pipe subsection (11b) connected with the pump, which subsection leads above the guiding screen (8) via an outlet opening (13) with reduced outlet cross-section into the container body (2). Furthermore, above the outlet opening (13), a flow-guiding baffle surface (15) is provided, at which the flow arrives from below, to deflect the liquid towards the wort reservoir (3).

Abstract: A beer making device may have removable reservoirs through which brewing ingredients may be added. The removable reservoir may include a grain steeping reservoir and one or more adjunct or hops steeping reservoirs. A removable tub may contain the various reservoirs, and some or all of the various ingredient reservoirs may be removable from the reservoir tub. For example, a set of hops reservoirs may be manufactured as a single joined unit, and may be removable from the reservoir tub. The removable reservoirs may include a check valve which may shut off flow when the reservoir may be removed or dislodged, thereby minimizing leakage, and a beer making device may further sense such a situation and cause operations to cease.

Abstract: A cascading hops reservoir may have a series of hops or adjunct reservoirs, each having a drain and an overflow. The series of reservoirs may be used by causing flow through a first reservoir, which may cause liquid to flow through the reservoir and through the drain, as well as past an overflow. When a second set of hops or adjuncts may be added, the flow may be introduced to a second reservoir, which may flow through a drain and also overflow into the first reservoir. A series of multiple reservoirs may thus be used to introduce hops or other adjuncts into a brewing cycle in stages, with each additional stage including previous stages in the recirculating flow during the brewing cycle.

Abstract: A beer making system may use a detachable vessel to contain liquid during the mashing and boiling steps, and may also be used during the fermentation steps of beer making. The beer making system may recirculate liquid through the vessel, then select between several flow paths during the beer making process. A removable reservoir system having a grain reservoir and several hops or adjunct reservoirs may be selected as a flow path, as well as a bypass flow path. A programmable controller may cause liquid to recirculate through a heater and one of the various flow paths, the sequence, timing, and temperature profile of which are defined in a recipe for a particular beer.

Abstract: This invention is directed to methods for recovery of C3-C6 alcohols from dilute aqueous solutions, such as fermentation broths. Such methods provide improved volumetric productivity for the fermentation and allows recovery of the alcohol. Such methods also allow for reduced energy use in the production and drying of spent fermentation broth due to increased effective concentration of the alcohol product by the simultaneous fermentation and recovery process which increases the quantity of alcohol produced and recovered per quantity of fermentation broth dried. Thus, the invention allows for production and recovery of C3-C6 alcohols at low capital and reduced operating costs.

Abstract: Modular ethanol distillation units housed within one or two shipping containers and ethanol distillation units that include an evaporative plate located inside a distillation tank to promote evaporation of the ethanol. Modular distillation units housed within shipping containers are easily transported and set up in remote locations where suitable feed stocks are available or can be cultivated to supply the unit and to distill ethanol for local use or export. Distillation units include feedstock storage tanks, a mixing chamber, fermentation tanks, and a distillation system/tank, which can all be located within one or two shipping containers. Evaporative plates can include holes therethrough, dimples, troughs, or a combination thereof, and holes can be located within dimples.

Abstract: A facility for introducing hop into a tank has a hop receiving tank that can be hermetically sealed and has an outflow and an inert gas supply at its bottom. The facility furthermore has a mixing apparatus that has two inlet pipes on its inflow side and an outlet pipe on the outflow side. This facility is adapted to a method for introducing hop into a tank, in which hop is put into a hop receiving container, air is expelled from the hop receiving container by inert gas and the hop with beer or “young beer” is supplied to the mixing apparatus.

Abstract: A method of introducing yeast into a fruit juice such as grape must to be fermented is disclosed. The method comprises feeding dry yeast into a flowing stream of the fruit juice and delivering the flowing stream of fruit juice with the yeast in it to a mixer (10). The fruit juice and yeast emerging from the mixer is fed into a fermentation tank. The yeast can include nutrients selected from inactivated yeasts, yeast autolysates, yeast cell hulls, yeast extracts, amino acids, peptides, proteins, sterols, ergosterol, thiamin, biotin, pantothenic acid, niacin, riboflavin, pyridoxine, minerals and inorganic nitrogen in the form of ammonium salts.

Abstract: A density measuring device is described having: a housing, internally defining a first chamber, designed to contain a fluid the density of which it is desired to measure, and housing, in a measurement operating condition, a float, designed to be immersed in the fluid; and an electronic circuit that detects a value of the density as a function of a thrust sustained by the float due to the effect of the fluid; the housing further defines a second chamber, designed to contain a filling gas and to house the float in a cleaning operating condition of the float, distinct from the measurement operating condition, for removing gas bubbles and/or solid particles that have adhered to an outer surface of the float during the measurement operating condition.

Abstract: Brewing assemblies and kits are generally disclosed herein. In particular, a brewing assembly comprising an upper member having a generally conical lower portion and a base member having a funnel shaped portion wherein the lower portion of the upper member is arranged to nest with the funnel shaped portion of the base member is disclosed. The present disclosure also describes brewing kits comprising a fermenter, a lid arranged to close a top opening of the fermenter, a tap connectable to a tap opening of the fermenter, and a base member having a substantially continuous and generally conical portion arranged to mate with a generally conical lower portion of the fermenter. Other embodiments are disclosed.

Abstract: A method of producing bioproducts from a feedstock in a system configured to produce ethanol and distillers grains from a fermentation product is disclosed. A system configured to process feedstock into a fermentation product and bioproducts including ethanol and meal is disclosed. A bioproduct produced from a fermentation product produced from a feedstock in a biorefining system is disclosed.

Abstract: The invention relates to a method for adding hops in beer manufacture, having the following process steps; a) separation of a sub-quantity (07a) of water and/or wort (07) and/or beer as an aqueous fluid, b) addition of hop extract (10) in liquid or pasty form to the separated aqueous fluid (07a), c) production of a macroemulsion (13) of the hop extract by emulsifying the hop extract (10) in the aqueous fluid (07a), d) increasing the pressure in the macroemulsion (13) of the hop extract to a feed pressure of in particular higher than 100 bar, e) production of a microemulsion (17) of the hop extract by feeding the pressurized macroemulsion (13) through a gap or a valve (16) or by feeding the pressurized macroemulsion against a baffle plate, f) at least partial return of the microemulsion (17) of the hop extract to the beer manufacturing process.

Abstract: The present subject matter relates to systems and methods for automated, whole grain brewing. In one configuration, such a system can include a base, a boil kettle positioned on the base, a first heating element in communication with the boil kettle and configured to selectively heat fluid contained in the boil kettle, and a mash tun positioned on the base, the mash tun configured to receive one or more solid or fluid materials therein. A pumping system positioned at least partially within the base can be connected to the boil kettle and the mash tun, the pumping system being operable to selectively pass fluid into, out of, and among the boil kettle and the mash tun. In addition, a control system can be positioned at least partially within the base and configured to selectively control the first heating element and the pumping system.

Abstract: Primary fermentation of grape must can be performed in rectangular vessels, such as conventional fruit picking bins, while providing a comparable surface area to volume ratio of toasted or plain oak to barrel fermentation. The oak or any other wood is provided in the form of planks that are supported in a stacked and spaced apart arrangement in a supporting frame that sits within the bin. The frame and oak can be removed together when sufficient oak flavor has been extracted or before pressing the juice from the must to complete secondary fermentation. The wood and or frame can also provide a means to submerse the cap that forms in primary fermentation.

Abstract: A portable assembly for cooling the contents of a fermentation vessel is provided. In one embodiment, the assembly comprises an insulated, cylindrical enclosure having a fixed bottom and a removable lid. A flexible heat exchanger is cylindrically disposed within the enclosure and encircles the fermentation vessel. In one embodiment, the flexible heat exchanger is connected to a vessel containing thermally conductive fluid by flexible tubes that extend outside the enclosure. In one embodiment, a heating element is used to heat the fermentation vessel.

Abstract: The present invention provides a preparation method and system for clarified plum wine and plum extract, blanching plum at 95° C. for 5 minutes, and then extracting the blanched plum with extracting solution containing 70-75% alcohol in volume ratio of 1:2 (w/v) at 8˜10° C. in vacuum for 30 minutes before centrifugation, cooling clarification of the plum juice at ?8° C. and ?20° C. is carried out immediately for 30 minutes respectively, so as to obtain clarified plum wine. Afterwards, the plum wine is concentrated in vacuum to ? of original volume to obtain clarified plum extract; therefore, high quality plum wine and plum extract can be obtained without destroying the plum tissue, and the production efficiency is quite ideal.

Abstract: The invention provides a continuous method for the production of a yeast fermented beverage, comprising consecutive continuous processing steps; wherein the gravity of a mash extract is maintained at more than 22° P; the gravity of the wort produced from the mash extract is maintained at more than 22° P until said wort is diluted with additional water; and the gravity of the diluted wort is within the range of 10-35° P; and wherein less than 30 wt. % of the fermentable sugars in the mash extract and wort are derived from fermentable sugars added after hydrolysis of the starch contained in the mash. The method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields. Furthermore, it achieves extremely high productivity, especially in the operation of the brewhouse.

Abstract: The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps: a. introducing wort into a series of one or more propagation vessels in which it is combined with a recirculated stream of yeast-containing residue and in which the yeast is allowed to propagate under aerobic conditions while being kept suspended; b. transferring the yeast-containing wort from the propagation vessel into a series of one or more fermentation vessels in which the yeast is kept suspended under anaerobic conditions and is allowed to metabolize carbohydrates present in the wort; c. transferring at least a part of the fermented wort from the series of one or more fermentation vessels to one or more separators to remove a yeast-containing residue; d. recirculating part of the yeast-containing residue to the series of one or more propagation vessels; and e.

Abstract: A modular process for organosolv fractionation of lignocellulosic feedstocks into component parts and further processing of said component parts into at least fuel-grade ethanol and four classes of lignin derivatives. The modular process includes a first processing module configured for physico-chemically digesting lignocellulosic feedstocks with an organic solvent thereby producing a cellulosic solids fraction and a liquid fraction, a second processing module configured for producing at least a fuel-grade ethanol and a first class of novel lignin derivatives from the cellulosic solids fraction, a third processing module configured for separating a second class and a third class of lignin derivatives from the liquid fraction and further processing the liquid fraction to produce a distillate and a stillage, a fourth processing module configured for separating a fourth class of lignin derivatives from the stillage and further processing the stillage to produce a sugar syrup.

Abstract: A point-of-production brewing system which utilizes commercially available ocean and over-the-road shipping containers as a means to create a modular brewing system. Point-of-production brewing system is comprised of a system of modules for transporting and producing an alcoholic beverage and includes a wort production equipment module, a fermentation/maturation equipment module and a packaging module. The modular design allows for the system to be rapidly deployed and utilized to produce an alcoholic beverage on site.

Abstract: A fermentation method and system which includes providing juice to be fermented into a container. The juice having a cap that is a collection of solid components of grapes. The cap has a permeable consistency and floats in the juice. The method includes moving a portion of the juice from below the cap upward into contact with the cap.

Abstract: A method of preparing yeast fermented beverage is provided, comprising (a) fermenting wort with yeast to produce a fermented liquid containing yeast, alcohol, polyphenols and protein; (b) optionally removing the yeast; (c) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins, wherein at least 80 wt. % of the PVPP particles have a diameter of 5-300 ?m; (d) removing a slurry containing the PVPP particles; (e) filtering the slurry over a filter having a pore size of 0.1-80 ?m to produce a PVPP-enriched retentate and a PVPP-depleted filtrate; (f) regenerating the PVPP particles in the PVPP-enriched retentate by desorbing and separating the polyphenols and/or protein from the PVPP-particles; and (f) optionally, further refining and recirculating the regenerated PVPP particles to step (c). The method can be operated with single use PVPP or regenerable PVPP and does not require capacious filter hardware.

Abstract: A method of preparing a yeast fermented beverage is provided, which method comprises (a) fermenting wort with a biologically active yeast to produce a fermented liquid; (b) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins contained in the fermented liquid; (c) removing a slurry containing the PVPP particles and yeast from the fermented liquid; (d) separating said slurry into a yeast-enriched fraction and a PVPP-enriched fraction a technique selected from flotation separation, settling separation and separation using a hydrocyclone; (e) regenerating the PVPP particles before, during and/or after the separation by desorbing polyphenols and/or protein from said PVPP-particles; and (f) recirculating the regenerated PVPP particles to step (b). The method can be operated with single use PVPP as well as regenerable PVPP and does not require sophisticated filter hardware for regenerating the PVPP.