ИСПОЛЬЗОВАНИЕ ФЕРМЕНТАТИВНО ГИДРОЛИЗОВАННОГО РАСТИТЕЛЬНОГО БЕЛКА В ПИВОВАРЕНИИ ФЕРМЕНТИРОВАННЫХ НАПИТКОВ

Изобретение относится к пивоваренной промышленности. Способ сокращения времени ферментации ферментированного напитка включает: a) получение ферментативно гидролизованного растительного белка из кукурузной глютеновой муки, b) после стадии а) смешивание гидролизованного растительного белка с ферментируемой средой; где его концентрация составляет 1-30 г/гектолитр ферментируемой среды; и c) ферментацию смеси со стадии b) в течение первого времени ферментации с получением ферментированного напитка, выбранного из пива и напитков, полученных из пива, причём первое время ферментации меньше, чем второе время ферментации контрольного ферментированного напитка, полученного без ферментативно гидролизованного растительного белка. Также описан способ приготовления ферментированного напитка с использованием ферментативно гидролизованного растительного белка из кукурузной глютеновой муки. Изобретение позволяет сократить время ферментации, улучшить стабильность пены и получить напиток без ухудшения цветовых ...

Способ изготовления функционального пивного напитка

Изобретение относится к технологии пивоварения. Описан способ изготовления функционального пивного напитка, включающий использование солодов, приготовление сусла на воде, кипячение сусла с хмелем, охлаждение, внесение дрожжей, брожение и дображивание в асептических условиях, созревание, при этом в качестве солодов используют солод пшеничный и ячменный, в качестве хмеля используют хмель сорта Теттнангер, в качестве дрожжей - дрожжи пивные Weihenstephan w68, на стадии брожения вместе с дрожжами вносят мед, а на стадии дображивания вносят спиртовой экстракт имбиря, после созревания пивной напиток подвергают электроактивации в растворе католита с температурой 42±2°С и ОВП-890±20 МВ в течение 60 минут при силе тока 0,3-0,5 А и напряжении 42-43 В, все компоненты используют при следующем соотношении, %: солод ячменный - 12,50, солод пшеничный - 12,50, хмель сорта Теттнангер - 0,15, мед - 3,35, экстракт имбиря - 1,50, дрожжи пивные Weihenstephan w68 - 0,062, вода – остальное. Способ позволяет разработать ...

Prodn. of beer cloudy with yeast by fermenting hopped beer wort and filling into containers

In prodn. of beer cloudy with yeast, esp. wheat beer, in which hopped beer wort is fermented by addn. of yeast and the prepd. beer is filled into containers, fresh yeast and beer wort are added to the beer before filling and within 24 hr. after filling, the yeast in the beer in the cask is killed, esp. by pasteurisation.

Verfahren zur Echtzeit-Ermittlung der Konzentration eines Sekundär-Stoffwechselprodukts in einem chargenbetriebenen Fermentationsprozeß

Verwendung natriuretischer Peptide als antibiotisch wirksame Subsanzen zur Behandlung von bakteriellen Infektionen

Die Erfindung betrifft antibiotisch wirksame natriuretische Peptide zur Verwendung als antibiotisch wirksame Präparate, hergestellt mittels biotechnologischer und rekombinanter Verfahren und chemischer Synthese. Die antibiotisch wirksamen Peptide werden Natriubiotika benannt. Die Natriubiotika können nach chemischer Peptidsynthese und in geeigneter galenischer Zubereitung als Medikamente/Tiermedikamente und Lebensmittelzusätze verwendet werden.

Improvements in or relating to brewing

A method of making an alcoholic beverage comprising adding yeast to a wort in a first fermentation vessel 12 to ferment the wort, removing some of the yeast from the wort and transferring the wort to a hermetically sealed second fermentation vessel 38 to produce an alcoholic beverage, such as beer. The removal of the yeast may involve separating the wort into solid and liquid phases and removing the solid. The carbonation level of the wort may be controlled. The wort may be unpasteurised. The second fermentation vessel may include a first, inner chamber (38a, fig. 3b) located inside a second, outer chamber (38b, fig. 3b). The first chamber may be a flexible bag which may be impermeable and hermetically sealable. The second chamber may receive a propellant fluid to dispense the beverage from the first chamber. The first and second chamber may be associated with first and second valves (38d and 38e, fig. 3b) respectively and there may be a dispensing apparatus 40 connected to the second vessel ...

Procedure for the production of a micro-organism material from a mixture, which consists of a microorganism, hydrocarbon and an aqueous phase or contains these

Procedure for the production of a sturdy, alcohol-poor full beer

Brewing arrangement and method

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). The brewing system (10) also includes a monitoring and control system (30) which comprises a plurality of sensors (32) for sensing brewhouse ...

Beer spoilage reducing methods and compositions

Pasteurisation and fermentation of a fermentable extract

Method of calculating amounts of yeast for use in a process

APPARATUS AND METHOD FOR PRESERVING THE AROMA OF A FERMENTABLE BEVERAGE

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

PRODUCING BEER USING A WORT CONCENTRATE

Various embodiments describe techniques for producing beer using a wort concentrate. In various embodiments, a wort concentrate having a specific gravity of at least about 1.085 kg/m3 is produced and packaged predetermined amounts while at a temperature of about fifty- eight degrees Celsius or greater. Packages can then be shipped or otherwise transported or stored. In various embodiments, the wort concentrate is mixed with predetermined amounts of filtered water, an acid neutralizing solution, and yeast and fermented for a predetermined time period. Various embodiments can further include cooling the fermented mixture to about zero degrees Celsius and storing the fermented mixture. In some embodiments, yeast finings are introduced and the fermented mixture is filtered and carbonated such that beer is produced.

ALCOHOL ACETYLTRANSFERASE GENES AND USE THEREOF

This invention disclosed herein provides an alcohol acetyl transferase ("AATase"), an AATase encoding gene and a yeast having an improved ester producing ability due to transformation with the AATase encoding gene. This invention also provides a process for producing an alcoholic beverage having an enriched ester flavor using the transformed yeast.

Verfahren zur Herstellung von untergärigem Bier.

Verfahren zur Herstellung eines stabilen Vollbieres

ENZYME PREPARATION ON THE BASIS OF CARRIER-FIXED ENZYMES AS WELL AS YOUR PRODUCTION.

VARIANTS HAVING GLUCOAMYLASE ACTIVITY

Apparatus for tar the casks

Process for the manufacture of beer, as well as beers in conformity with those obtained by this process or similar process

Apparatus for ventilation, washing, proportioning, sifting and leaven the setting of brewers' yeast

무증자된 쌀, 증자된 쌀 및 증자된 보리 혼합물을 이용한 쌀맥주의 제조방법

... 본 발명은 무증자된 쌀, 증자된 쌀 및 증자된 보리를 이용한 쌀맥주의 제조방법에 관한 것으로, 보다 상세하게는 무증자된 쌀에 액화효소제, 당화효소제, 효모 및 물을 첨가하고 1∼3일간 1단 발효시킨 다음, 상기 1단 발효물에 증자된 쌀과 증자된 보리 및 증자된 맥아를 추가로 혼합시키고, 팽화미, 보리, 맥아, 액화효소제, 당화효소제, 효모, 호프 및 물을 첨가한 다음, 1.5∼4.5일간 2단 발효시키는 것을 특징으로 하는 향미와 감미효과가 향상되고 제조기간이 약 5일로 단축된 쌀맥주의 제조방법에 관한 것이다. 본 발명에 따른 방법으로 제조된 쌀맥주는 기존의 제조방법에 비해 쌀맥주 제조시간을 약 5일로 단축시킬 수 있으며, 검품 유지 시간, 알코올 함량, 당도 및 관능 평가 면에서 전반적으로 우수하다.

PROCESS FOR PRODUCING FERMENTED BEVERAGE WITH BEER TASTE EXHIBITING EXCELLENT BREW FLAVOR

It is intended to provide a fermented beverage, especially a fermented beverage with beer taste, of high relish that is rich in isoamyl acetate. There is provided a process for producing a fermented beverage exhibiting excellent flavor, comprising carrying out alcohol fermentation of a water base mixture of water and a raw material containing a sugar ingredient optionally together with hop to thereby obtain a fermented beverage, wherein a corn protein decomposition product as a nitrogen source is added to the raw material before or during the alcohol fermentation. © KIPO & WIPO 2007 ...

Processo para a preparaçao de cerveja

METHODS FOR USING PHYTASE IN ETHANOL PRODUCTION

USE OF NATRIURETIC PEPTIDES AS ANTIBIOTICALLY EFFECTIVE SUBSTANCES FOR TREATING BACTERIAL INFECTIONS

The invention relates to antibiotically effective natriuretic peptides that are used as antibiotically effective preparations. Said peptides are produced by biotechnological and recombinant methods and by chemical synthesis. The antibiotically effective peptides are referred to as natriubiotics. Said natriubiotics can be used as medicaments/veterinary medicaments and food additives in a suitable galenical preparation once the peptides have been chemically synthesized.

Polypeptides having alpha-glucosidase activity and polynucleotides encoding same

The present invention relates to isolated polypeptides having alpha-glucosidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides.

Manufacture of Iced Coffee Beverages

The method and apparatus is provided for making an alcoholic coffee beverage with a look and taste similar to iced coffees with dairy additives. A variety of alcoholic, coffee beverages can be made, such as lattes, mochas, cappuccinos, and espressos, as well as a broad variety of frozen coffee beverages currently available as non-alcoholic beverages. In exemplary embodiments, a fermented malt product, such as beer or ale, is used as the primary brewing medium to cold brew or hot brew coffee. Before carbonation, the fermented malt product is flash pasteurized to kill any remaining yeast and stop the fermentation process. After pasteurization, sweeteners and other flavorings may be added to the fermented malt product, which is then used in a hot or cold brewing process to make the coffee beverage. Dairy products can be added to the cold-brewed or hot brewed coffee beverage. The coffee beverage may be stored in kegs or bottled into individual sized containers. 1. A method of making a coffee beverage comprising:preparing a fermented malt product using malted grains;flash pasteurizing the fermented malt product without previous forced carbonation; andbrewing coffee with the fermented malt product to make the coffee beverage.2. The method of further comprising adding sweeteners and/or flavorings to the fermented malt product prior to the brewing.3. The method of further comprising adding a pasteurized dairy product to the coffee beverage.4. The method of further comprising bottling the coffee beverage and adding the pasteurized dairy product to the coffee beverage prior to or during the bottling of the coffee beverage.5. The method of further comprising storing the coffee beverage in a keg.6. The method of further comprising adding a pasteurized dairy product to the coffee beverage stored in the keg.7. A method of making an alcoholic coffee beverage comprising:preparing a concentrated fermented malt product using malted grains;flash pasteurizing the concentrated fermented ...

Enzymatic degradation of mycotoxins during grain processing

Methods, compositions, and systems for steeping, propagation and fermentation, particularly large-scale operations for production of starch and ethanol and fermentation product streams are provided. Addition of mycotoxin mitigating enzymes or microorganisms expressing mycotoxin mitigating enzymes to steeping, propagation, and/or fermentation tanks, and/or to post-fermentation product streams, mitigates mycotoxin levels in fermentation co-products obtained from mycotoxin contaminated feedstocks.

СПОСОБ УСКОРЕНИЯ ФЕРМЕНТАЦИИ И УСТРОЙСТВО ДЛЯ ПЕРЕМЕШИВАНИЯ СОДЕРЖИМОГО РЕЗЕРВУАРА

Изобретение относится к способу ускоренной ферментации в бродильном аппарате, используемом, в частности, при производстве пива, а также к устройству для перемешивания содержимого резервуара, в частности, в производстве напитков, пищевой и фармацевтической промышленности. Бродильный резервуар (2) имеет, по меньшей мере, один конус (2a) резервуара и соединительный фланец (4). Способ включает следующие шаги: a) с помощью циркуляционного насоса (30) по первому циркуляционному трубопроводу (40) осуществляют всасывание сбраживаемого материала из резервуара (2); b) затем осуществляют ввод подаваемого циркуляционным насосом (30) по второму циркуляционному трубопроводу (50) движущегося материала в смеситель (10), встроенный в конус (2a) резервуара на высоте (L) 350-1800 мм от нижнего края соединительного фланца (4) до нижнего края смесителя (10); и c) создают направленный вверх поток, выходящий через выпускное отверстие (18) смесителя (10), так что улучшенный таким образом конвекционный поток внутри ...

Устройство и универсальный контейнер для естественной карбонизации напитков

Изобретение касается устройства и универсального контейнера для естественной карбонизации напитков, которые будут использоваться в пищевой промышленности, в частности при производстве пива, игристых вин и газированных фруктовых напитков. Устройство для естественной карбонизации напитков включает контейнер, имеющий цилиндрический корпус с конической частью на одном конце. При этом контейнер снабжен датчиками температуры и давления. Контейнер (15) размещен в холодильной камере (16), снабженной двойным дном (17), в которой обеспечен охлаждающий модуль, при этом коническая часть контейнера (15) сформирована как усеченный конус, в малом основании которого выполнено отверстие контейнера (15), которое закрыто крышкой (12). Температурный датчик (8) расположен в нижней части цилиндрического корпуса, а датчик давления, включающий манометр (9) и рабочий клапан (10), расположен на конической части контейнера (15), на которой расположены предохранительный клапан (11) и газовое отверстие (18). В нижней ...

CПOCOБ ИЗГOTOBЛEHИЯ БEЗAЛKOГOЛЬHOГO ПИBA

CONTROLLING ALCOHOL FERMENTATIONS

Process to produce a continual supply of beer brewing yeast cells for rapid and active promotion of fermentation

An improved beer brewing process, is new. In beer brewing process, a colony of yeast cells is established in a tank (2) by wort fermentation, where they continually multiply. A continual supply of fresh wort is fed to the tank (2), while yeast cells are simultaneously drawn from the tank. The rate of yeast cell multiplication is affected within the tank (2) by one or more parameters which is varied in accordance with the yeast concentration and rate of reproduction in the tank. The parameter is regulated to maintain a quasi-stationary and homogenous condition in the production of yeast, maintaining especially a condition of high-headed floating scum. The regulating parameter may be the temperature, the ratio of fresh incoming ingredients to spent nutrients, oxygen content, mixer power, the pH level, cell density, and yeast metabolism especially oxygen demand or carbon dioxide release.

TRAEGERFIXIERTE ENZYME SOWIE IHRE HERSTELLUNG UND ANWENDUNG

Verfahren zur Herstellung eines Getränkes des Types Bier

Ultrafast method for creating aged wood flavoured alcoholic beverages

A stout manufacturing process

A stout manufacturing process includes delivering preset quantities of malt, roast material which includes roast barley and water to a mash tun (45). The materials are mixed in the mash tun (45) to prepare a sweet wort. The sweet wort is delivered through a lauter tun (46) for removing solid materials. Downstream of the lauter tun (46) hops are added to the sweet wort and boiled with the sweet wort in a wort copper vessel (48) to prepare a hopped wort. The hopped wort is cooled in a heat exchanger (52) to about 18{ C and delivered through a cold wort line (53) into a fermenting vessel (54). Sterile air and yeast are injected into the cooled hopped wort in the cold wont line (53). The mixture in the fermenting vessel (54) is fermented in a controlled manner to form a stout which is then matured in a storage vessel (58) at a selected temperature and pressure. The stout is centrifuged (60) to remove solid materials and the thus clarified stout is stored in a bright stout tank (62) from where ...

A stout manufacturing process

Method of monitoring a fermentation process

This invention relates to a method of monitoring a fermentation process. In particular, the invention relates to a method of monitoring a fermentation process comprising the step of measuring the expression level of one or more zinc regulated nucleic acid molecules from a microorganism, preferably selected from the group consisting of Escheridia, Bacillus. Cyanobacter Streptotnyces, Cotynebacteria, Zymornonas. Saccharotnyces, Zygosaccharonzyces, and Schizosaccharonzyces cells, present in the fermentation and comparing said expression level to a reference level of expression for said nucleic acid molecules, wherein said expression level is indicative of sob-optimal fermentation. Preferably the fermentation process in a beer brewing process.

Fermentation apparatus and methods

PROCESS FOR THE CULTIVATION OF YEAST ON A HYDROCARBON SUBSTRATE

... 1369091 Yeast BRITISH PETROLEUM CO Ltd 17 Dec 1971 [18 Jan 1971] 2347/71 Heading C6F The exponential growth stage of the aerobic cultivation of a hydrocarbon utilizing yeast e.g., Candida tropicalis on a hydrocarbon feedstock (gas oil) in an aqueous nutrient medium is carried out in the presence of an added aliphatic monocarboxylic acid having more than 12 carbon atoms per molecule, typically at a concentration in the range 0.1 to 10 millimoles per litre. The acid may be dissolved in the hydrocarbon feedstock and the solution of acid in the feedstock added to the aqueous nutrient medium. Examples are directed to the use of tetra-, hexa- and octadecanoic and 2-methylhexadecanoic acids. In comparative fermentations, the effect of undecanoic and dodecanoic acids is tested.

Improvements in or relating to brewing

ENZYME PREPARATIONS

PROCEDURE FOR THE PRODUCTION OF BEER

PROCEDURE FOR THE PRODUCTION OF AN ALCOHOL-FREE MALZGETRÄNKES.

PRODUCTION OF BEER USING CHAMPAGNERHEFEN

PROCEDURE AND COMPOSITIONS FOR THE REDUCTION OF THE BEER DECAY

ALCOHOL ACETYLTRANSFERASE ONE AND THEIR APPLICATION

Fungamyl-like alpha-amylase variants

Method of calculating amounts of yeast for use in a process

A beverage apparatus and method

A beverage apparatus, system and methods for use are provided. The apparatus includes a pressure vessel configured to receive a flexible bag for containing a beverage. A pressure release valve is connected to the bag, and a pressure source connected to the pressure vessel. A temperature adjustment device is also provided to adjust temperature within the pressure vessel. A controller controls the temperature adjustment device and the pressure source to achieve a desired temperature and pressure within the pressure vessel according to a current mode of the apparatus, where the current mode is selected from a plurality of modes.

Method for producing beverage having beer taste using hop bract

A method for producing a beverage having a beer taste, said method being characterized by adding a hop bract-containing composition having an α acid content of less than 1 wt% in the process for producing the beverage having a beer taste. According to the present invention, by using hop bract, it becomes possible to achieve a good balance between bitterness/hop-derived flavor and a taste which cannot be achieved by conventional production methods. Furthermore, by controlling the timing of the addition of hop bract properly, it becomes also possible to provide a beverage having a beer taste in which desirable properties and strength of flavor and taste are controlled.

BREWING ARRANGEMENT AND METHOD

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). The brewing system (10) also includes a monitoring and control system (30) which comprises a plurality of sensors (32) for sensing brewhouse ...

PROCESS FOR PRODUCING MALT BEVERAGES

PROTEIN

The present inventions relates to a modified GH10 xylanase enzyme or a fragment thereof having xylanase activity wherein said modified GH10 xylanase or fragment thereof has increased thermostability compared with a parent GH10 xylanase enzyme, the parent GH10 xylanase having been modified at, at least, two of the following positions 7, 33, 79, 217 and 298, wherein the numbering is based on the amino acid numbering of FveXyn4 (SEQ ID No. 1). In particular, the modified xylanase enzyme according to the present invention has the following modifications: N7D; T33V; K79Y, V, F, I, L or M (preferably K79Y, F or V, more preferably Y); A217Q, E, P, D or M (preferably A217Q, E or P, more preferably Q); and T298Y, F or W (preferably Y or F, more preferably Y).

A BEVERAGE APPARATUS AND METHOD

A beverage apparatus, system and methods for use are provided. The apparatus includes a pressure vessel configured to receive a flexible bag for containing a beverage. A pressure release valve is connected to the bag, and a pressure source connected to the pressure vessel. A temperature adjustment device is also provided to adjust temperature within the pressure vessel. A controller controls the temperature adjustment device and the pressure source to achieve a desired temperature and pressure within the pressure vessel according to a current mode of the apparatus, where the current mode is selected from a plurality of modes.

PROCESS FOR PRODUCTION OF BEVERAGE: 'ROASTED WATER CORN BREWED LIQUOR'

A process disclosed, wherein water at least partly recovered from trapped, melted snow, serves as base for a brewed alcoholic liquor. The use of controlled combustion, wherein a flavoring mixture scavenged from readily available resources burns, such that smoke therefrom impart a roasted flavour to liquor base water, characterizes subject process. Another characteristic of process is the preparation of brewers yeast before fermentation, by spraying it with maize oil. Subsequent fermentation furthermore involves the reaction between soaked brewers yeast and corn syrup sugars dissolved in beverage base water. Process lastly comprises a means of dispensing liquor product, so as to preserve its contents ideally for consumers.

IMPROVED BREWING METHOD

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.

PROCESS FOR PREPARING ALCOHOLIC BEVERAGES INCLUDING HEATING STEP FOR REDUCING DIACETYL CONTENT

... (57) A method of producing sake, involving the step of hesting fermented liquor, which comprises adjusting the dissolved oxygen concentration or a prefermented liquor to less than 1 mg/l and heating the liquor at a given temperature within the range or 40 to 120.degree.C for a time predetermined according to the required target value of the quantity of residual diacetyl precursor. This procedure serves to not only convert most of the diacetyl precursor contained in the prefermented liquor into diacetyl which can easily be decomposed by yeast, but also reduce the quantity of the diacetyl itself. As a result, it now becomes possible to dispense with a prolonged low-temperature post-fermentation which has hitherto been necessary for reducing the diacetyl content and to greatly shorten the time necessary for producing sake.

PROLINE - SPECIFIC ENDOPROTEAZA AND ITS APPLICATION

一种全汁啤酒及其生产方法

... 一种全汁啤酒是将核酸或/和核苷酸加入啤酒的后发酵液中所得的啤酒；其生产方法是在发酵罐进行主发酵、排出沉淀酵母、低温下进行后发酵、过滤、装罐，其特征是将主发酵工序完毕的废酵母分离，所得核酸或/和核苷酸全部直接兑入后发酵液中，一起进行后发酵；由于本发明啤酒中的混合核苷酸含有鸟苷、尿苷一类增鲜核苷酸，长期饮用啤酒的人减少脂肪的形成；而本发明方法与现有啤酒生产方法相比不需要其他原材料，工艺、设备简单，便于操作。 ...

Rewriting method beer wort

Process and apparatus for carrying out enzymatic reactions and application to the preparation of fermented beverages

FERMENTATION AND AGING APPARATUS

COMPOSITIONS AND METHODS COMPRISING A VARIANT OF XYLANASE

Una enzima xilanasa GH10 modificada o un fragmento de la misma que tiene actividad xilanasa en donde dicha xilanasa GH10 modificada o fragmento de la misma ha aumentado la termoestabilidad en comparación con una enzima xilanasa GH10 parental, habiendo sido modificada la xilanasa GH10 parental en, por lo menos, dos de las siguientes posiciones 7, 33, 79, 217 y 298, en donde la numeración se basa en la numeración de aminoácidos de FveXyn4 (SEQ ID Nº 1). En particular, la enzima xilanasa modificada de acuerdo con la presente tiene las siguientes modificaciones: N7D; T33V; K79Y, V, F, I, L o M (preferentemente K79Y, F o V, más preferentemente Y); A217Q, E, P, D o M (preferentemente A217Q, E o P, más preferentemente Q); y T298Y, F o W (preferentemente Y o F, más preferentemente Y). Vector, célula huésped, composición.

PROCESS FOR THE PRODUCTION OF A COMPOUND OR A COMPOSITION EMPLOYING A CULTURE OF MICROORGANISMS UNDER CIRCADIAN TEMPERATURE CONDITIONS

The present invention relates to a process for the production of a compound or composition by using microorganisms comprising providing a microorganism capable of producing said compound or composition in cultivation medium that supports the production of said compound or composition by said microorganism, culturing said microorganism under a first cultivation condition for a period of between 8-30 hours, culturing said microorganism under a second cultivation condition for a period of between 8-30 hours; alternating cultivation between the first and second condition to generate a culture that exhibits a rhythmic production with circadian periodicity with respect to said compound or composition; arresting the cultivation of said microorganism during or after said rhythmic production, and recovering said compound or composition from said culture.

Methods for reducing spoilage in brewery products

The growth of spoilage bacteria in yeast preparations and in fermentation products is inhibited by addition of lysozyme at various steps in the production process.

СПОСОБ ПРИГОТОВЛЕНИЯ СУСЛА ДЛЯ НАПИТКА ТИПА ПИВА И СПОСОБ ПРИГОТОВЛЕНИЯ НАПИТКА ТИПА ПИВА (ВАРИАНТЫ)

Настоящее изобретение относится к способу приготовления алкогольных напитков, в частности напитка типа пива. В способе приготовления сусла для напитка типа пива полностью исключена стадия соложения. В данном способе по отдельности приготавливают подходящую белковую композицию и глюкозный сироп и полученную из них смесь вместе с хмелем или экстрактом хмеля и дрожжами подвергают ферментации. Способ является экономичным, быстрым и надежным и приводит к получению напитка типа пива с хорошими вкусовыми свойствами и неизменного качества. 3 н. и 2 з.п. ф-лы.

ИСПОЛЬЗОВАНИЕ ФЕРМЕНТАТИВНО ГИДРОЛИЗОВАННОГО РАСТИТЕЛЬНОГО БЕЛКА В ПИВОВАРЕНИИ ФЕРМЕНТИРОВАННЫХ НАПИТКОВ

СПОСОБ ПОЛУЧЕНИЯ КОНЦЕНТРИРОВАННОГО ПРОДУКТА СО ВКУСОМ ПИВА И СПОСОБ ПРИГОТОВЛЕНИЯ СОЛОДА

Способ получения концентрата с вкусом пива путем проращивания ячменя (например, в присутствии агента, промотирующего фермент - гибберелловой кислоты); для получения зеленого солода с содержанием влаги приблизительно 43%, который нагревают в закрытом контейнере при 85-95С в течение 2-6 ч (например, повышая температуру внутреннего слоя до 70- 89С в течение 0,5-3 ч), чтобы снизить амилолитическую ферментную активность. При сушке в сушилке в открытом контейнере (например, при 50-65С в течения 12-18 ч) получают зеленый солод с пониженной амилолитической ферментной активностью и с содержанием влаги 3,5-5,5 мас.%. Этот высушенный солод при использовании для приготовления затора (например, при измельчении и добавлении воды для варки пива) дает в результате сусло, которое после кипячения и засева пивными дрожжами может быть сброжено традиционными способами. Сброженное сусло может быть разбавлено водой для получения солодового напитка, содержащего менее 0,5 об. % спирта и менее 40 калорий на 12 унций ...

New in-house beer brewing system comprises combined unit for the mash and brewing tuns with fermentation in closed vessel with yeast colony carrier to give complete beer brewing action in fewer hours

Rapid production of brewed beer, is new. For a rapid production of brewed beer, the prepared raw material with a starch content is mashed with water at a temperature of 70-80 [deg] C. A wort which can be fermented is obtained from the mashed bran through the saccharification of the starch. The wort is separated from insoluble matter e.g. grains, is boiled and hops are added. The boiled wort is cleaned of residual hops, cooled and the clouding is removed. The clear wort is fed into at least one closed fermentation vessel under a given pressure and temperature and flow speed over active fermenting yeast colonies on a large-surface carrier, for fermentation to a set level. The young beer is collected from the fermentation stage, cleaned and impregnated with carbonic acid as a beverage ready for drinking to be delivered to the bars. The carbonic acid developed during the fermentation of the wort in the closed vessel is gathered, and used for the impregnation of the young beer. The young beer ...

Method of monitoring a fermentation process

PROCEDURE FOR THE CALCULATION OF YEAST QUANTITY FOR USE DURING A PROCESS

PROCEDURE FOR THE INVESTIGATION FROM CONDITIONS IN A CONTAINER AND DEVICES TO THE EXECUTION OF THE PROCEDURE

CONTROL ALCOHOLIC GAERUNGEN.

PROCEDURE FOR THE PRODUCTION OF A BEVERAGE OF THE TYPE BEER

PROCEDURE FOR THE IMPROVEMENT OF THE BODY AND TASTE OF MALZGETRÄNKEN

VERFAHREN UND VORRICHTUNG ZUM VERGÄREN ZUCKERHALTIGER FLÜSSIGKEITEN

TIFF 00000012.TIF 294 208 TIFF 00000013.TIF 294 208 ...

SOLID FERMENTATION STARTER HAVING IMPROVED STORAGE STABILITY

PRODUCTION OF BEER WITH THE AID OF CHAMPAGNE YEAST

Brewing apparatus and method

Fermentation process including the use of enzymes

A beverage apparatus and method

A beverage apparatus, system and methods for use are provided. The apparatus includes a pressure vessel configured to receive a flexible bag for containing a beverage. A pressure release valve is connected to the bag, and a pressure source connected to the pressure vessel. A temperature adjustment device is also provided to adjust temperature within the pressure vessel. A controller controls the temperature adjustment device and the pressure source to achieve a desired temperature and pressure within the pressure vessel according to a current mode of the apparatus, where the current mode is selected from a plurality of modes.

Protein

The present inventions relates to a modified GH10 xylanase enzyme or a fragment thereof having xylanase activity wherein said modified GH10 xylanase or fragment thereof has increased thermostability compared with a parent GH10 xylanase enzyme, the parent GH10 xylanase having been modified at, at least, two of the following positions 7, 33, 79, 217 and 298, wherein the numbering is based on the amino acid numbering of FveXyn4 (SEQ ID No. 1). In particular, the modified xylanase enzyme according to the present invention has the following modifications: N7D; T33V; K79Y, V, F, I, L or M (preferably K79Y, F or V, more preferably Y); A217Q, E, P, D or M (preferably A217Q, E or P, more preferably Q); and T298Y, F or W (preferably Y or F, more preferably Y).

Use of enzymatically hydrolyzed vegetable protein in brewing fermented beverages

This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegetable protein such as corn gluten meal which supplies a balanced combination of foam enhancing proteins and free amino acids of high nutritional value for yeast is added to the materials to be fermented.

PRODUCING BEER USING A WORT CONCENTRATE

Various embodiments describe techniques for producing beer using a wort concentrate. In various embodiments, a wort concentrate having a specific gravity of at least about 1.085 kg/m3 is produced and packaged predetermined amounts while at a temperature of about fifty- eight degrees Celsius or greater. Packages can then be shipped or otherwise transported or stored. In various embodiments, the wort concentrate is mixed with predetermined amounts of filtered water, an acid neutralizing solution, and yeast and fermented for a predetermined time period. Various embodiments can further include cooling the fermented mixture to about zero degrees Celsius and storing the fermented mixture. In some embodiments, yeast finings are introduced and the fermented mixture is filtered and carbonated such that beer is produced.

SIMULATED FERMENTATION PROCESS

A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.

METHOD OF CALCULATING AMOUNTS OF YEAST FOR USE IN A PROCESS

In a method of calculating amounts of yeast for use in a process in order to ensure that the number of yeast cells used in the process is consistent, the sizes of the yeast cells to be used are measured and the average size calculated and this calculated average cell size is used together with viability data to calculate the amount of yeast to be used.

PROCESS FOR THE PREPARATION OF A BEER-TYPE BEVERAGE

The present invention relates to a process for the preparation of alcoholi c beverages, specifically a beer-type beverage. The process is characterized i n that the malting step is completely abolished. In the disclosed process a suitable protein composition and a glucose syrup are separately prepared and the mixture thereof together with hop or hop extracts and yeast is directly fermented. The process is economical, fast and reliable and results in a good tasting beer-type beverage having a constant quality.

PREPARATION OF ALCOHOLIC MALT BEVERAGES

ENZYMATIC PROCESS USING OF THE MICRO-ORGANISMS INCLUDED

Method for Preparing Buckwheat Beer

PROCESS FOR PRODUCING FERMENTED BEVERAGE WITH BEER TASTE EXHIBITING EXCELLENT BREW FLAVOR

It is intended to provide a fermented beverage, especially a fermented beverage with beer taste, of high relish that is rich in isoamyl acetate. There is provided a process for producing a fermented beverage exhibiting excellent flavor, comprising carrying out alcohol fermentation of a water base mixture of water and a raw material containing a sugar ingredient optionally together with hop to thereby obtain a fermented beverage, wherein a corn protein decomposition product as a nitrogen source is added to the raw material before or during the alcohol fermentation.

METHOD FOR ACCELERATED FERMENTATION AND DEVICE FOR MIXING A TANK CONTENT

The present invention relates to a method for an accelerated fermentation in a fermentation tank with at least a tank cone and a connection flange , in particular for beer production. The method comprises the steps: a) sucking in of fermentation fluid Mfrom the tank via a first circulation pipe by means of a circulation pump ; b) inducing of the drive fluid Mthat is now pumped by the circulation pump via a second circulation pipe in a mixing member that is arranged within the tank cone at a height L of 350 mm-1800 mm between the bottom edge of the connection flange and the bottom edge of the mixing member ; and c) generating of a jet directed upwards and exiting through an outlet opening of the mixing member , so that the yeast cells stay for a longer time in suspension in the tank by means of an in such a way improved convective current. The invention relates moreover to a corresponding device. 1224a. Method for an accelerated fermentation in a fermentation tank () with at least a tank cone () and a connection flange () , in particular for beer production , comprising the steps:{'sub': '1', 'b': 2', '40', '30, 'a) sucking in of fermentation fluid (M) from the tank () via a first circulation pipe () by means of a circulation pump ();'}{'sub': '1', 'b': 30', '50', '10', '2', '4', '10, 'i': 'a', 'b) inducing the drive fluid (M) that is now pumped by the circulation pump () via a second circulation pipe () into a mixing member () that is arranged within the tank cone () at a height (L) of 350 mm-1800 mm between the bottom edge of the connection flange () and the bottom edge of the mixing member (); and'}{'b': 18', '10', '2, 'c) generating of a jet that is directed upwards and exiting through an outlet opening () of the mixing member (), so that the yeast cells stay in suspension for a longer time by means of a convective current in the tank ().'}2. Method according to claim 1 , wherein:{'b': 10', '2', '4', '10, 'i': 'a', 'the mixing member () is arranged within the ...

SACCHARIDE POLYCONDENSATE, METHOD FOR PRODUCING THE SAME, AND APPLICATION THEREFOR

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. 1. A method for producing a saccharide polycondensate or a reduced product thereof , which comprises polycondensing one or more saccharides or derivatives thereof in the presence of activated carbon.2. The method according to claim 1 , wherein the saccharide is selected from a monosaccharide claim 1 , an oligosaccharide claim 1 , and a polysaccharide.3. The method according to claim 1 , wherein a polycondensation reaction is carried out under normal or reduced pressure.4. The method according to claim 1 , wherein the polycondensation reaction is carried out under a temperature of 100° C. to 300° C.5. The method according to claim 1 , wherein a saccharide polycondensate or a reduced product thereof is produced as a saccharide polycondensate composition.6. The method according to claim 5 , wherein the content of a dietary fiber in the saccharide polycondensate composition is 30% by weight or more.7. A saccharide polycondensate or a reduced product thereof claims 1 , or a saccharide polycondensate composition claims 1 , which is produced by the method according to .8. A food or beverage product claim 7 , which is obtained by adding thereto the saccharide polycondensate or the reduced product thereof claim 7 , or a saccharide polycondensate composition according to .9. The food or beverage product according to claim 8 , which further comprises a high intensity sweetener.10. The food or beverage product according to claim 9 , which is a beverage.11. The food or beverage product according to claim 10 , wherein the beverage is a carbonated beverage claim 10 , an isotonic sport beverage claim 10 , a beverage containing fruit juice claim 10 ...

Fermentation temperature management

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.

Fermentation Processes

The present invention provides a fermentation process for producing a fermentation product from starch-containing material wherein one or more antibacterial agents are added before and/or during fermentation. 128-. (canceled)30. The process of claim 29 , wherein steps (b) and (c) are carried out sequentially or simultaneously.31. The process of claim 29 , wherein a slurry of the starch-containing material is heated to above the gelatinization temperature of the starch-containing material.32. The process of claim 29 , wherein the one or more lysozymes are added during liquefaction.33. The process of claim 29 , wherein the one or more lysozymes are added during saccharification.34. The process of claim 29 , wherein the one or more lysozymes are added during fermentation.35. The process of claim 29 , wherein the fermentation product is an alcohol.36. The process of claim 35 , wherein the alcohol is ethanol.37. The process of claim 29 , wherein the starch-containing starting material is whole grains claim 29 , whole corn claim 29 , or wheat grains.38. The process of claim 29 , wherein the liquefaction is carried out using an alpha-amylase.39. The process of claim 29 , wherein the bacterial cells are gram-positive bacteria or gram-negative bacteria cells.40Lactobacillus. The process of claim 39 , wherein the bacterial cells are cells.42. The process of claim 41 , wherein the saccharification and fermentation are carried out sequentially or simultaneously.43. The process of claim 41 , wherein the fermentation is carried out at a temperature in the range from 20-40° C.44. The process of claim 41 , wherein the one or more lysozymes are added during saccharification.45. The process of claim 41 , wherein the bacterial cells are gram-positive bacteria or gram-negative bacteria cells.46Lactobacillus. The process of claim 45 , wherein the bacterial cells are cells.47. The process of claim 41 , wherein the starch-containing material is granular starch.48. The process of claim 41 ...

Apparatus and method for measuring aging environment

An aging environment measurement apparatus measures aging environment data within an oak barrel and transmits the measured aging environment data within the oak barrel to a server, and the aging environment measurement apparatus is mounted in a bung of the oak barrel.

Multiple Flow Path Recirculating Brewing System with Removable Reservoirs

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. 1. A brewing system comprising:a removable grain steeping compartment;a first removable adjunct steeping compartment;a recirculating pump connected to a liquid sump;a heating mechanism; a bypass flow path, said bypass flow path causing a liquid to be recirculated through said heating mechanism;', 'a steeping flow path, said steeping flow path causing said liquid to be recirculated through said removable grain steeping compartment;', 'an adjunct flow path, said adjunct flow path causing said liquid to be recirculated through said first removable adjunct steeping compartment;, 'a flow path selecting mechanism connected to said recirculating pump and adapted to change between at least three liquid flow paths, said liquid flow paths comprising receive a brewing sequence, said brewing sequence defining a sequence for operating said flow path selecting mechanism, said heat source, and said recirculating pump; and', 'cause said flow path selecting mechanism, said heat source, and said recirculating pump according to said brewing sequence., 'a processor adapted to2. The brewing system of claim 1 , said removable grain steeping compartment and said removable adjunct compartment being joined together to be removable as a single unit.3. The brewing system of ...

Cascading Hops Reservoirs for Recirculating Brewing System

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.

Electric Brewing System

An electric brewing system uses kettles, strainer buckets, a support frame, and winches to create a multicomponent system for brewing beer. The kettles are containers used to hold and boil brewing beer. Each kettle has a main valve, a recirculation valve, a whirlpool-inducing recirculation pipe, and a heating element. The main valve and the recirculation valve are integrated into the kettle so that beer stored within the kettle can flow through the main valve and the recirculation valve. The whirlpool-inducing recirculation pipe is a uniquely shaped pipe that is mounted onto the kettle. Additionally, the whirlpool-inducing recirculation pipe causes the beer stored within the kettle to produce a whirlpool while brewing. The heating element is mounted within the kettle and is used to increase the temperature of the beer. The kettles and the winches are mounted onto the support frame and the strainer buckets are tethered to the winches. 1. An electric brewing system comprises:a plurality of kettles;a plurality of strainer buckets;a support frame;a plurality of winches;each of the plurality of kettles comprises a kettle body, a main valve, a recirculation valve, a whirlpool-inducing recirculation pipe, and a heating element;the main valve and the recirculation valve being integrated into the kettle body;the whirlpool-inducing recirculation pipe being detachably mounted onto the kettle body;the main valve, the recirculation valve, and the whirlpool-inducing recirculation pipe being in fluid communication with an interior cavity of the kettle body;the heating element being mounted within the kettle body;the kettle body being mounted onto the support frame;each of the plurality of strainer buckets engaging into the interior cavity of a corresponding kettle from the plurality of kettles;the plurality of winches being mounted onto the support frame, offset from the plurality of kettles;each of the plurality of winches being tethered to a corresponding bucket from the ...

PROCESS FOR TREATING WORT

The present invention provides a process for treating a wort composition in a kettle, said method providing a significant energy saving compared to existing wort treatment processes. In particular, the process includes a hot-hold step for the wort, followed by gas sparging at elevated temperatures. 1. A process for treating a wort composition in a kettle , said method comprising the steps of: a kettle provided with an inlet suitable for feeding a wort composition into the kettle and with an outlet suitable for flowing the wort out of the kettle;', 'heating means;', 'a gas sparging system suitable for sparging a gas into said wort;, '(a) providing(b) adding wort from a mash separating step into said kettle through the inlet;(c) heating said wort to a target temperature between 80 and 96° C.;(d) maintain an average target temperature between 80 and 96° C. for a period of 12-45 minutes, and during which the wort composition does not reach its boiling point, and during which period gas sparging of less than 10 g/Hl/Hr, preferably no gas sparging, takes place;(e) raising the temperature of the wort composition to a target temperature of between 97° C. and 99° C.;(f) sparging a gas through the wort composition at an average rate of 80-350 g/Hl/Hr while maintaining an average target temperature of between 97° C. and 99° C. for a period of between 15 minutes and 75 minutes; and during which the wort composition does not reach its boiling point; and(g) transferring the treated wort composition to a trub separation step through the kettle outlet.2. The process according to claim 1 , wherein in step (c) claim 1 , the wort is heated to a target temperature between 93 and 95.5° C. claim 1 , preferably between 94.5 and 95.5° C.3. The process according to claim 1 , wherein in step (d) the average target temperature is between 93 and 95.5° C. preferably between 94.5 and 95.5° C.4. The process according to claim 1 , wherein the process step (d) is carried out for a period of 15-20 ...

ANTIMICROBIAL YEAST PREPARATION AND METHODS FOR PREPARATION AND USE THEREOF

Provided are methods of making and using an antimicrobial composition, optionally including adding one or more enzymes to a suspension of lees, wherein the lees was formed by fermenting fruit with yeast and the one or more optional enzymes comprise a protease, a carbohydrase, or a combination of a protease and a carbohydrase; and forming a dried lees by drying the lees. In some examples the fruit includes chardonnay grapes, pinot noir grapes, cabernet franc grapes, or a combination of any two or more of chardonnay grapes, pinot noir grapes, and cabernet franc grapes; the yeast includes one or more Saccharomyces cerevisiae strains of yeast; and drying the lees by heating it. In some examples, trub made from fermenting a grain such as barley is used instead of lees. An antimicrobial composition made as provided may be administered to an animal to inhibit bacterial growth. 154-. (Canceled)55. A method of making an antimicrobial composition , comprising:forming a fermentation residual yeast precipitate, adding one or more enzyme to the fermentation residual yeast precipitate, and heating the fermentation residual yeast precipitate at between 90° F. and 200° F., whereinthe residual yeast precipitate is selected from wine lees and beer lees, and the one or more enzyme comprises a protease, a carbohydrase, or a combination of a protease and a carbohydrase.56. The method of claim 55 , wherein the one or more enzyme exposes a yeast inner cell wall carbohydrate of the fermentation residual yeast precipitate.57. The method of claim 55 , wherein forming comprises vinification from a varietal of grapes claim 55 , the residual yeast precipitate comprises wine lees and the varietal of grapes is selected from chardonnay claim 55 , pinot noir claim 55 , cabernet sauvignon claim 55 , cabernet franc claim 55 , grenache claim 55 , malbec claim 55 , merlot claim 55 , riesling claim 55 , sauvignon blanc claim 55 , semillon claim 55 , syrah claim 55 , tempranillo claim 55 , viognier claim ...

BEER MAKER

A beer maker may include: a fermentation container having a beer brewing space, a thermoelectric module (or device) for heating or cooling inside of the housing, an ingredient supplying device, and a main channel connecting the ingredient supplying device and the beer brewing space to each other. Ingredients may be fermented in the fermentation vessel container, which is protected by a housing. Ingredients may be provided into the beer brewing space in a state that a lid is closed, a foreign substance may be minimized from being contained in the beer. 1. A beer maker comprising:a body including a housing having a space provided therein and a lid;a fermentation container provided at the space, the fermentation container having a beer brewing space;a thermoelectric device that heats or cools inside of the housing;an ingredient supplying device to receive ingredients for brewing beer; anda main channel to couple the ingredient supplying device to the beer brewing space, the main channel to guide the ingredients from the ingredient supplying device to the beer brewing space.2. The beer maker of claim 1 , wherein the fermentation container is withdrawable from the space to outside of the housing.3. The beer maker of claim 1 , further comprising a beer extracting device coupled to at least one of the main channel claim 1 , the fermentation container claim 1 , and the body.4. The beer maker of claim 1 , comprising a main valve provided at the main channel.5. The beer maker of claim 4 , further comprising:a beer extraction channel coupled between the ingredient supplying device and the main valve; anda dispenser coupled to the beer extraction channel.6. The beer maker of claim 1 , wherein the ingredient supplying device is outside of the space.7. The beer maker of claim 1 , wherein the main channel includes:an outer main channel having at least a portion outside of the space, the outer main channel coupled to the ingredient supplying device to guide the ingredients; anda ...

Beer maker

A beer maker may include a fermentation vessel accommodated in a space and having a beer brewing space, a main channel communicating with the beer brewing space, a sub-channel communicating with the beer brewing space, a gas pump connected to the sub-channel to pump gas to the sub-channel, and a gas valve at the sub-channel. Ingredients for brewing beer are supplied to the beer brewing space through the main channel, and gas is supplied to the beer brewing space through the sub-channel, so that beer can be simply brewed while minimizing a user from opening the lid.

BEVERAGE MAKER

A beverage maker may include a water tank storing water; a water supply pump provided below the water tank to receive water from the water tank, a water supply channel connected to the water supply pump to guide water discharged from the water supply pump, an air removing channel connected to the water supply channel, an air removing valve or cap connected to the air removing channel, and a controller maintaining the water supply pump in an off state when the air removing valve is opened. 1. A beverage maker comprising:a tank that stores liquid;a pump provided below the tank to pump liquid from the tank;a liquid channel connected to the pump and guiding liquid discharged from the pump;a gas channel connected to the liquid channel through which gas from the pump flows;a valve connected to the gas channel to discharge gas from the gas channel; anda controller maintaining the pump in an off state when the valve is opened.2. The beverage maker of claim 1 , wherein the gas channel includes a vertical channel extending in a vertical direction and connected to the valve.3. The beverage maker of claim 2 , wherein the tank includes a frame to support and position the vertical channel.4. The beverage maker of claim 1 , wherein a joint connecting the gas channel and the liquid channel is positioned below the tank.5. The beverage maker of claim 1 , wherein the controller turns off the pump if liquid stored in the tank is equal to or less than a predetermined amount claim 1 , and opens the valve if the liquid stored in the tank is greater than the predetermined amount.6. The beverage maker of claim 1 , wherein claim 1 , if the valve is opened claim 1 , gas flows from the pump through the gas channel and liquid from the tank flows to the pump claim 1 , and when the valve is opened for a predetermined period of time or more claim 1 , the controller closes the valve.7. The beverage maker of claim 1 , further comprising a fermenter that receives liquid from the liquid channel and ...

Beverage maker

A beverage maker may include a fermentation device including a fermentation tank assembly having an opening, and a fermentation lid that opens and closes the opening, a refrigeration cycle including a compressor, a condenser, an expansion mechanism, and an evaporator formed therein such that a refrigerant circulates in the compressor, the condenser, the expansion mechanism, and the evaporator, which may adjust a temperature inside the fermentation tank assembly; a blower that may dissipate heat emitted by the condenser; a gas discharger connected to the fermentation device that discharges gas inside the fermentation device; and a rear cover provided behind the fermentation device which may include a through-hole such that both air blown by the blower and gas discharged from the gas discharger may be discharged through the through-hole.

Process for the Manufacture of Alcoholic Beverages and Products Produced by Such Process

According to a first aspect of the invention, there is provided an improved process for the manufacture of an alcoholic beverage, including the steps of providing a sugar source, subjecting the sugar source to at least one instance of fermentation, and simultaneously adding plant material of the family Fabaceae during the step of fermentation, thereby potentiating extraction of extractable compounds from the plant material, useful in imparting a unique flavour and aroma to the alcoholic beverage. The alcoholic beverage may be a wine, beer or cider beverage. 131-. (canceled)32Aspalathus linearisCyclopiaAthrixia phylicoides. A process for manufacturing an alcoholic beverage comprising fermenting a sugar source in the presence of a plant material selected from at least one of (rooibos) , (honeybush) , (Bush Tea) , and the Family Asteraceae.3332. The process of , wherein fermenting the sugar source in the presence of the plant material potentiates at least one of a flavour , an aroma , and a mouthfeel to the alcoholic beverage.34. The process of claim 32 , wherein the plant material provides at least one extractable compound selected from the group consisting of polyphenols claim 32 , amylalcohols claim 32 , a preservative claim 32 , and a flavour-imparting compound.35. The process of claim 32 , wherein the sugar source is selected from at least one of a starch material claim 32 , grape cultivars claim 32 , apple cultivars claim 32 , and pear cultivars claim 32 , and wherein the alcoholic beverage comprises a wine product claim 32 , beer product or a hard cider product.36. The process of claim 35 , wherein the grape cultivars are selected from at least one of Merlot claim 35 , Shiraz (or Syrah) claim 35 , Pinotage claim 35 , Cabernet Sauvignon claim 35 , Chardonnay claim 35 , Chenin Blanc claim 35 , Sauvignon Blanc claim 35 , and Semillon.37. The process of claim 32 , further comprising:deriving a must from the sugar source;subjecting the must to primary fermentation; ...

Fermentation Monitoring and Management

A fermentation monitoring system may measure the weight of a fermenting product to determine the progress of fermentation. The weight of a fermenting batch may decrease as carbon dioxide is given off, and a continuous or periodic weight measurement may be used as a control input to a fermentation system, which may adjust temperature to control fermentation or detect that fermentation is not progressing as expected. Such a system may be to use a weight scale attached to a fermentation vessel and have a control system capable of adjusting the temperature of the fermenting contents. One implementation may have a scale mounted inside a temperature controlled fermentation cabinet. 1. A system comprising:a hardware platform comprising a computer processor; determine a starting weight value of a fermenting vessel;', 'determine a starting time for a fermentation process using said fermenting vessel;', 'receive a weight measurement representing a current weight of said fermenting vessel, said current weight being taken at a current time;', 'determine an expected weight for said fermenting vessel, said expected weight being determined at least based on said starting weight value and said starting time;', 'compare said weight measurement to an expected weight; and', 'when said expected weight is a final weight, determine that said fermentation process has completed based on said expected weight., 'a control system executing on said hardware platform configured to2. The system of claim 1 , said control system further configured to:determine a target temperature;transmit said target temperature to a temperature control circuit, said temperature control circuit controlling a temperature of said fermenting vessel.3. The system of claim 2 , said control system further configured to:when said expected weight is not said final weight, determine a deviation from said expected weight.4. The system of claim 3 , said control system further configured to:adjust said target temperature ...

METHOD OF USING ALPHA-AMYLASE FROM ASPERGILLUS FUMIGATUS AND ISOAMYLASE FOR SACCHARIFICATION

A fungal alpha-amylase is provided from (AfAmyl). AfAmyl has an optimal pH of 3.5 and is operable at 30-75 degrees C., allowing the enzyme to be used in combination with a glucoamylase and an isoamylase 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 alpha-amylase or glucoamylase. AfAmyl also catalyzes the saccharification of starch substrates to an oligosaccharide composition significantly enriched in DP2 and (DPI+DP2) compared to the products of saccharification catalyzed by an alpha-amylase from . This facilitates the utilization of the oligosaccharide composition by a fermenting organism in a simultaneous saccharification and fermentation process, for example. 1. A method of saccharifying a composition comprising starch to produce a composition comprising glucose , wherein said method comprises:(i) contacting said composition comprising starch with an isoamylase and an isolated AfAmyl or variant thereof having α-amylase activity comprising an amino acid sequence with at least 80% amino acid sequence identity to (a) residues 24-630 of SEQ ID NO:1 or (b) residues 24-502 of SEQ ID NO:1; and(ii) saccharifying said composition comprising starch to produce said composition comprising glucose; wherein said isoamylase and said isolated AfAmyl or variant thereof catalyze the saccharification of the starch composition to glucose.2. The method of claim 1 , wherein the AfAmyl or variant thereof is dosed at about 17%-50% claim 1 , or optionally about 17%-34% the dose of AkAA claim 1 , to reduce the same quantity of residual starch under the same conditions.3. The method of claim 1 , wherein the saccharification results in about 2%-11% less residual starch compared to a saccharification carried out by said isoamylase and AkAA under the same conditions.4. The method of claim 1 , wherein the AfAmyl or variant thereof is dosed at about 17 ...

REFINED FERMENTED BEVERAGES, AND A METHOD THEREOF

Methods and systems for making refined fermented beverages, including neutral malt beverages, having reduced or negligible levels of organic acids, particularly acetic acid, relative to bright beer and other untreated fermented beverages. The refined fermented beverages are produced using a caustic dosing system to neutralize naturally-present organic acids typically present in untreated fermented beverages and convert them into their respective conjugate bases as salts. The salts of the neutralized organic acids are then removed or separated from the treated fermented beverage to form the refined fermented beverage. 137-. (canceled)38. A method of producing a refined bright beer having a reduced level of acetic acid , by neutralizing and removing a portion of the acetic acid within a bright beer , comprising the steps of:(a) providing a bright beer comprising acetic acid;(b) treating the bright beer, by adding into the bright beer a sufficient amount of an alkaline treating agent to convert acetic acid within the bright beer into an acetate salt, wherein the ratio of acetate salt to acetic acid within the treated bright beer is in a range from at least about 50:50, up to about 99:1; and(c) separating at least a portion of the acetate salt formed in step (b) from the treated bright beer, thereby producing a refined bright beer having a reduced level of acetic acid relative to the bright beer provided in step (a).39. The method according to claim 38 , wherein the bright beer further comprises one or more organic acids selected from the group consisting of: lactic acid claim 38 , tartaric acid claim 38 , propionic acid claim 38 , butyric acid claim 38 , and mixtures thereof; and the amount of alkaline treating agent added to the bright beer is sufficient to convert at least a portion of the one or more additional organic acids into their organic salts.40. The method according to claim 38 , wherein the step of providing the bright beer comprises the sub-steps of:i) ...

SYSTEM AND METHOD FOR BUILDING A HIGH DENSITY FERMENTED BEVERAGE

The present invention concerns systems and methods for building a high-density fermented beverage, including a method for building a high-density fermented beverage, the method comprising performing a fermentation process on fermentation ingredients to form a fermented solution in a fermentation vessel; and removing alcohol, aromatics, and/or water from the fermented solution, wherein the removal comprises positioning a membrane intake in a region of lower yeast density the fermentation vessel; removing a first portion of the fermented solution from the fermentation vessel using the membrane intake; and removing alcohol, aromatics, and/or water from the first portion of the fermented solution. 1. A method for building a high-density fermented beverage , the method comprising:performing a fermentation process on fermentation ingredients to form a fermented solution in a fermentation vessel; and positioning a membrane intake in a region of lower yeast density the fermentation vessel;', 'removing a first portion of the fermented solution from the fermentation vessel using the membrane intake; and', 'removing alcohol, aromatics, and/or water from the first portion of the fermented solution., 'removing alcohol, aromatics, and/or water from the fermented solution, wherein the removal comprises2. The method of wherein the removal further comprises:separating alcohol, aromatics, and/or water from the first portion of the fermented solution thereby creating a retinate and a permeate;positioning a retinate return in the fermentation vessel; andreturning at least a portion of the retinate to the fermentation vessel using the retinate return.3. The method of wherein the membrane intake is positioned below a top fermentation region for a top fermenting yeast.4. The method of wherein the membrane intake is positioned above a yeast settling region.5. The method of wherein the retinate return is positioned below a top fermentation region for a top fermenting yeast.6. The method of ...

METHOD FOR PRODUCING BEVERAGE HAVING BEER TASTE USING HOP BRACT

A method for producing a beer-taste beverage, characterized in that the method includes adding a hop bract-containing composition having an α-acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage. According to the present invention, by the use of the hop bracts, it is possible to realize a balance between the bitterness, aroma derived from hops, and taste that cannot be achieved by a conventional production method. By appropriately adjusting the timing of adding hop bracts, beer-taste beverages having preferred features and strength of the aroma and controlled taste can be provided. 1. A method for producing a beer-taste beverage , characterized in that the method comprises adding a hop bract-containing composition having an α-acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage.2. The method according to claim 1 , wherein the hop bract-containing composition further comprises linalool in an amount of 0.12 parts by weight or more claim 1 , and further comprisesa total polyphenol in an amount of 410 parts by weight or more, ora dimeric proanthocyanidin and a trimeric proanthocyanidin in a total amount of 16 parts by weight or more,based on 100 parts by weight of the α-acid.3. The method according to claim 1 , wherein the hop bract-containing composition is obtained by removing lupulin from hop flowers.4. The method according to claim 1 , wherein the hop bract-containing composition is dry hop flowers themselves or hop pellets.5. The method according to claim 1 , wherein the hop bract-containing composition is added at a first half of the boiling step.6. The method according to claim 1 , wherein the hop bract-containing composition is added at a second half of the boiling step and/or steps subsequent to the boiling step.7. The method according to claim 1 , further comprising a fermentation step.8. The method according to claim 1 , wherein the variety of hops is ...

Polypeptides Having Protease Activity and Polynucleotides Encoding Same

The present invention relates to isolated polypeptides having protease activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of using the polypeptides in beer production. 1. A polypeptide having protease activity , selected from the group consisting of:(a) a polypeptide having at least 60% sequence identity to the polypeptide of SEQ ID NO: 1;(b) a polypeptide encoded by a polynucleotide that hybridizes under low stringency conditions with the mature polypeptide coding sequence of SEQ ID NO: 2;(c) a polypeptide encoded by a polynucleotide having at least 60% sequence identity to the polypeptide coding sequence of SEQ ID NO: 2;(d) a variant of the polypeptide of SEQ ID NO: 1 comprising a substitution, deletion, and/or insertion at one or more positions; and(e) a fragment of the polypeptide of (a), (b), (c), or (d) that has protease activity.2. The polypeptide of claim 1 , having at least 90% sequence identity to the polypeptide of SEQ ID NO: 1.3. A composition comprising the polypeptide of .4. An isolated polynucleotide encoding the polypeptide of .5. A nucleic acid construct or expression vector comprising the polynucleotide of operably linked to one or more control sequences that direct the production of the polypeptide in an expression host.6. A recombinant host cell comprising the polynucleotide of operably linked to one or more control sequences that direct the production of the polypeptide.7. A method of producing the polypeptide of claim 1 , comprising cultivating a cell claim 1 , which in its wild-type form produces the polypeptide claim 1 , under conditions conducive for production of the polypeptide.8. A method of improving colloidal stability in beer comprising adding to a mash and/or a wort a polypeptide of during the production of beer.9. The method according to claim 8 , wherein the contacting is done from 5 minutes to 120 ...

Process and radiator device for wort sterilization by radiation for ethanol production

A method and irradiator apparatus used for wort sterilization by radiation for production of ethanol from sugar cane, comprising a modular irradiation drum, radioactive source, ducts for transmission of a fluid through an apparatus for irradiation, and application of radiation to a fluid within an apparatus for sterilization of such fluid.

Fermentation Monitoring and Management

A beer serving and fermentation device may have a refrigerated compartment in which beer vessels may be stored. The refrigerated compartment may be set to a first temperature, yet one or more of the vessels may have a heat blanket that may be cause the wrapped vessel to be at a higher temperature than the refrigerated compartment. The wrapped vessel may be controlled at a second, higher temperature for beer fermentation, while other vessels in the same compartment may be at a lower temperature for serving, for example. A controller may control the temperature of a fermenting vessel with a heating element inside a refrigerated compartment. The controller may increase or decrease the temperature of the fermenting vessel at various stages of the fermenting cycle, and may finish a fermentation cycle by allowing the fermenting vessel to chill to the temperature of the refrigerated compartment. 1. A system comprising:a refrigerated cabinet having a cabinet controller, said cabinet controller causing said refrigerated cabinet to be refrigerated to a first temperature;a heating element being configured to attach to a fermentation vessel when said fermentation vessel is disposed in said refrigerated cabinet;a heating element controller having a temperature probe configured to measure temperature of said fermentation vessel and being configured to control said temperature of said fermentation vessel;said heating element controller being further configured to hold said temperature of said fermentation vessel higher than said first temperature.2. The system of further comprising:a dispensing system configured to attach to a dispensing vessel when said dispensing vessel is disposed in said refrigerated cabinet.3. The system of claim 2 , said dispensing system comprising a pressurization system to pressurize said dispensing vessel.4. The system of claim 3 , said pressurization system comprising pressurized gas claim 3 , said pressurized gas being one of a group composed of carbon ...

METHOD FOR PRODUCING A FOOD OR A PRECURSOR OF THE SAME, FOOD OR A PRECURSOR OF THE SAME AND A CORRESPONDING USE

A method for producing a food or a precursor of the same, including the steps: (a) providing a mash or a wort or last runnings as a first nutrient medium; and (b) treatment of the first nutrient medium with lactic acid bacteria of the species (DSM 15814) or with lactic acid bacteria of at least two kinds of species including (DSM 15814). Furthermore, a corresponding food and corresponding uses are claimed. 114.-. (canceled)15. A method for producing a food or a precursor of the same , the method comprising:(a) providing a mash or a wort or last runnings as a first nutrient medium; and{'i': Lactobacillus rossiae', 'Lactobacillus rossiae, 'sup': T', 'T, '(b) treating the first nutrient medium with lactic acid bacteria of the species (DSM 15814) or with lactic acid bacteria at least comprising two species including (DSM 15814).'}16. The method according to claim 15 , wherein step (b) includes:{'i': Lactobacillus rossiae', 'Lactobacillus coryniformis., 'sup': 'T', 'treating the first nutrient medium with a mixture lactic acid bacteria of the species (DSM 15814) and'}17Lactobacillus coryniformisLactobacillus coryniformiscoryniformis. The method according to claim 16 , wherein the species is subspecies subsp. (DSMZ No. 20007).18Lactobacillus rossiaeLactobacillus coryniformis.. The method according to claim 15 , wherein step (b) includes: treating the first nutrient medium with a mixture comprising lactic acid bacteria of the species (DSM 15814) and19. The method according to claim 15 , wherein the treatment according to step (b) takes place in presence of a yeast product.20. The method according to claim 19 , wherein the yeast product is selected from the group consisting of an extract claim 19 , an autolysate claim 19 , a yeast in fresh form claim 19 , a yeast in dried form claim 19 , and combinations thereof.21. The method according to claim 19 , wherein the yeast product is present at a mass concentration in the range of from ≥0.2 to ≤70 g/L claim 19 , referring to the ...

Preparation of an alcoholic beverage base

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.

Maltobionate As Antioxidant in Food Products

Maltobionate has an antioxidative effect in food and feed products. The antioxidant can be produced directly from starch or maltose already present in the food product, using enzymatic catalyzed processes. The antioxidant production can be performed on an isolated fraction of a food product from which it can be added back to the food production process or the final food product. Alternatively, the antioxidant can be produced as an integrated part of the food production process by adding the relevant enzymes to the process.

BARLEY FOR PRODUCTION OF FLAVOR-STABLE BEVERAGE

According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which—through further enzymatic or spontaneous reactions—may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off-flavors, even after prolonged storage of the beverage. 155.-. (canceled)56. A barley plant , or a part thereof , wherein said plant comprises less than 1% of the LOX-1 protein activity of a wild-type barley plant , wherein the gene encoding LOX-1 of said plant comprises a premature nonsense codon.57. A plant product produced from the barley plant claim 56 , or a part thereof claim 56 , according to claim 56 , the barley plant comprising less than 1% of the LOX-1 protein activity compared to a wild-type barley plant.58. The plant product according to claim 57 , wherein the plant product is a food composition claim 57 , a feed composition claim 57 , or a fragrance raw material composition.59. A method of producing a beverage having stable organoleptic qualities claim 57 , said method comprising the steps of: (i) preparing a composition comprising a barley plant or parts thereof claim 57 , wherein said plant comprises less than 1% of the LOX-1 protein activity of a wild-type barley plant; (ii) processing the composition of (i) into a beverage; thereby obtaining a beverage with stable organoleptic qualities.60. The method according to claim 59 , wherein step (i) comprises preparing a malt composition from kernels of said barley plant or part thereof.61. The method according to claim 59 , wherein the method further comprises a step of incubation with a LOX inhibitor.62. The method according ...

BEVERAGE-MAKING APPARATUS

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. 1. A beverage making apparatus , comprising:a fermentation tank assembly comprising a fermentation tank having an opening formed therein, a fermentation tank cover configured to cover the opening, and a heat exchange element arranged to contact with the fermentation tank;a first channel configured to selectively provide unidirectional flow into or out of the fermentation tank assembly; and wherein the second channel is coupled with a water supply pump, a water supply heater, and a supplier,', 'wherein the supplier comprises a bypass flow path and one or more supplier entrance flow paths,', 'wherein each of the one or more supplier entrance flow paths is coupled with a capsule accommodation part, and', 'wherein the third channel is configured to provide flow from the first channel or the second channel to a dispenser., 'a second channel configured to connect a water tank to a connection part of the first channel and a third channel, and to provide flow from the water tank to the first channel and the third channel,'}2. The beverage making apparatus of claim 1 , wherein the first channel is configured to transport a first liquid unidirectionally into the fermentation tank assembly claim 1 , and transport a second liquid unidirectionally out of the fermentation tank assembly.3. The beverage making apparatus of claim 2 , wherein the first liquid comprises water claim 2 , and the second liquid comprises a beverage product produced from ...

BREWING METHOD

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. 1. A fermenting device for fermenting a beverage , comprising:a substantially cylindrical sidewall structure;a substantially conically-shaped bottom, the sidewall structure and bottom defining a reservoir to receive a beverage feed material for fermentation within the reservoir;a lid configured to engage a top of the substantially cylindrical sidewall structure and substantially seal the reservoir; anda heating port to receive a heating medium to heat the feed material;wherein:in a first operating mode, the beverage feed material is heated by the heating medium to form an intermediate feed material; andin a second operating mode, the intermediate feed material is cooled by the cooling medium, while in contact with yeast, to ferment the intermediate feed material.2. The device of claim 1 , wherein at least one of the sidewall structure and bottom has an inner and outer wall to define a heating and/or cooling cavity to receive a heating or cooling medium to heat or cool the feed material in the reservoir.3. The device of claim 2 , wherein the heating port is in communication with the reservoir and wherein the heating medium is an electrically resistive structure and/or heat exchange coil.4. The device of claim 3 , wherein the heating and/or cooling cavity is for cooling the feed material in the reservoir and wherein an entry port for the cooling medium passes through the outer wall but not through the inner wall.5. The device of claim 1 , wherein the beverage feed material comprises water and grain claim 1 , wherein the intermediate feed material is wort claim 1 , and wherein the beverage is beer.6. The device of claim 2 , wherein the heating medium is a heated fluid claim 2 , wherein the heating and/or ...

Self Healing Controller for Beer Brewing System

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. 1. A system comprising: a recirculating infusion mash system having a recirculating boiling flow path;', 'a plurality of hops addition flow paths;, 'a computer controlled brewing system comprisinga hardware platform comprising a computer processor; receive a performance model of said a computer controlled brewing system;', 'receiving a recipe, said recipe comprising a series of brewing steps, each of said brewing steps comprising a time parameter and a temperature parameter, at least one of said brewing steps being part of a mashing schedule, said recipe comprising a desired gravity;', 'receive a first measured parameter during a brewing session, said first measured parameter being measured at a first point during said brewing session;', 'determine an expected value for said first measured parameter at said first point of said brewing session;', 'determine a difference between said first measured parameter and said expected value;', 'calculate at least one updated brewing step, said at least one updated brewing step being calculated using said difference and said performance model; and', 'causing said computer controlled brewing system to execute said brewing session with ...

DEVICES, SYSTEMS AND METHODS FOR CAPTURING ENERGY IN DISTILLING OPERATIONS

A device is provided having a fermentation chamber having one or more inlets to receive a mixed stream to be fermented and an outlet to release fermented product; a distillation vessel surrounding the fermentation chamber having communication with the fermentation chamber outlet to receive fermented product to be distilled and a turbine located within the outlet of the fermentation chamber, the turbine having a rotor rotatable by force of flow of fermented product from the fermentation chamber to the distillation vessel, to generate electricity. A sidewall common to both the fermentation chamber and distillation vessel allows for heat transfer of heat generated from fermentation to the distillation vessel to heat the product to be distilled. A method of fermenting and distilling a product is also provided. The method involves receiving in a fermentation chamber a mixed stream to be fermented; transferring heat energy generated by fermentation to a distillation vessel surrounding the fermentation chamber; allowing pressurized fermented product to flow from the fermentation chamber into the distillation vessel via a turbine and rotating a rotor of the turbine by a force of flow of the fermented product to the distiller to generate electricity. 1. A device comprising;a) a fermentation chamber having one or more inlets to receive a mixed stream of mash or mulch to be fermented in the fermentation chamber and an outlet to release the mixed stream, once fermented, as fermented product;b) a distillation vessel surrounding the fermentation chamber having communication with the fermentation chamber outlet to receive fermented product to be distilled in the distillation vessel; andc) a turbine cooperating with the outlet of the fermentation chamber, said turbine having one or more rotors rotatable by force of flow of the fermented product thereof flowing from the fermentation chamber to the distillation vessel, to generate electricity;wherein a sidewall of the fermentation ...

Ultraviolet Irradiation of Fluids

Ultraviolet irradiation of fluids for the purposes of disinfection, sterilization and modification of a target organic compound found within the fluids. The target compound in the fluids can have an absorption spectra with an ultraviolet wavelength ranging from 230 nm to 360 nm. The absorption spectra includes a first and second set of wavelengths corresponding to absorption peaks and absorption valleys in the absorption spectra, respectively. A-set of ultraviolet radiation sources irradiate the fluids. The set of ultraviolet radiation sources operate at a set of peak wavelengths ranging from 230 nm to 360 nm with a peak full width at half maximum that is less than 20 nm. The set of peak wavelengths are proximate to at least one wavelength in the second set of wavelengths corresponding to the absorption valleys in the absorption spectra with a variation of a full width half maximum of the absorption valley.

System and method for distillation

The system and methods described are directed to a distillation system and method having an evaporator tank with a wall surrounding an interior evaporator tank area. A non-oxidizing gas line is disposed at least partially outside the evaporator tank in communication with the interior evaporator tank area, wherein the non-oxidizing gas line introduces a non-oxidizing gas into the interior evaporator tank; the interior evaporator tank area is generally at or above an ambient atmospheric pressure.

BEER-FLAVORED BEVERAGE PRODUCTION METHOD AND BEER-FLAVORED BEVERAGE

The present invention relates to a method of producing a beer-taste beverage, wherein the method comprises using a mugi material as a material, and adding glucoamylase and β-amylase in a fermentation process. 1. A method of producing a beer-taste beverage , the method comprising:preparing a pre-fermentation solution with a mugi material as a material; andadding glucoamylase and β-amylase to the pre-fermentation solution in a fermentation process.2. The method of claim 1 , further comprising:adding pullulanase to the pre-fermentation solution in the fermentation process.3. The method of claim 1 , wherein the preparing comprises preparing the pre-fermentation solution in a presence of a polysaccharide degrading enzyme.4. A beer-taste beverage claim 1 , comprising:a mugi material as a material andisoamyl acetate,wherein a proportion of the mugi material in the material is 50% by mass or higher, a sugars content in the beer-taste beverage is less than 2.0 g/100 mL, and a concentration of the isoamyl acetate in the beer-taste beverage is 2 ppm or less.5. The beer-taste beverage of claim 4 , wherein the beer-taste beverage further comprises ethyl acetate claim 4 , anda mass ratio of a content of the isoamyl acetate to a content of the ethyl acetate is 0.060 or lower.6. The beer-taste beverage of claim 4 , wherein the mugi material comprises malt and barley claim 4 , and a ratio of the malt to the barley is from 20:80 to 100:0.7. The beer-taste beverage according to claim 4 , wherein an alcohol chill haze is 0.2 or less.8. The beer-taste beverage according to claim 4 , wherein a concentration of alcohol is 3% by volume or more.9. The method of claim 1 , wherein a proportion of the mugi material in the material is 50% by mass or higher.10. The method of claim 1 , wherein the mugi material is malt claim 1 , or malt and barley claim 1 , andwhen the mugi material is the malt and the barley, a ratio of the malt to the barley is from 50:50 to 100:0.11. The method of claim 1 , ...

Monitoring and Control of Fermentation Under Pressure

A fermentation monitoring system may detect pressure inside a fermenting vessel. Near the end of a fermentation cycle, pressure may be relieved in the vessel and a measurement of the rate of pressure increase may indicate how close the fermentation cycle may be to completion. The fermentation vessel may cause fermentation to occur at a pressure slightly higher than atmospheric pressure, such as 5 to 10 psig. Pressure may be relieved by a pressure relief valve, which may cause pressure to return to atmospheric pressure. The rate at which pressure returns may be used to determine how close the fermentation cycle is to completion. 1. A device comprising:a vessel;a pressure sensor connected to a controller and positioned to measure pressure inside said vessel;a pressure relief valve;a pressure regulator having a first set point; determine that a fermentation cycle is expected to be completed inside said vessel;', 'cause said pressure to be relieved inside said vessel;', 'detect that pressure has been relieved inside said vessel from said pressure sensor;', 'measure a pressure increase inside said vessel after said pressure has been relieved from said vessel; and', 'determine that said fermentation cycle has ended based at least in part on said pressure increase., 'a controller configured to2. The device of claim 1 , said controller further configured to:determine that said fermentation cycle has begun;measure an initial pressure increase inside said vessel during said fermentation cycle; anddetermine an estimated future time when said fermentation cycle is to be completed.3. The device of further comprising:a temperature sensor; receive a temperature reading from said temperature sensor; and', 'determine that said fermentation cycle has ended based at least in part on said temperature reading., 'said controller further configured to4. The device of claim 3 , said temperature sensor being configured to measure ambient temperature.5. The device of claim 3 , said ...

USE OF CYSTEINE ENDOPROTEASE FOR REDUCING CLOUDINESS IN DRINKS

The present invention relates to the use of a cysteine endoprotease or a malt extract to prevent or reduce the cloudiness of a cereal-based beverage, fermented or not. 111-. (canceled)12. A method for decreasing the cloudiness of a fermented or non-fermented cereal-based beverage , comprising a step of adding at least one cysteine endoprotease comprising a sequence that is at least 55% identical to the sequence SEQ ID NO: 1 , sequence SEQ ID NO: 2 , sequence SEQ ID NO: 3 and/or sequence SEQ ID NO: 4 , or a fragment thereof having cysteine endoprotease activity during the method for producing the beverage.13. The method according to claim 12 , wherein the at least one cysteine endoprotease is used in the form of malt extract.14. The method according to claim 12 , wherein the fermented or non-fermented cereal-based beverage is a beer.15. A method for decreasing the cloudiness of a fermented or non-fermented cereal-based beverage claim 12 , comprising a step of adding a malt extract comprising an endoprotease activity during the method for producing the beverage.16. The method according to claim 15 , wherein the malt extract comprises cysteine endoprotease A and/or cysteine endoprotease B activity.17. The method according to claim 15 , wherein the fermented or non-fermented cereal-based beverage is a beer.18. A method for producing a cereal-based beverage claim 15 , fermented or not claim 15 , comprising a step of adding (i) at least one cysteine endoprotease comprising a sequence that is at least 55% identical to the sequence SEQ ID NO: 1 claim 15 , sequence SEQ ID NO: 2 claim 15 , sequence SEQ ID NO: 3 and/or sequence SEQ ID NO: 4 claim 15 , or a fragment thereof having cysteine endoprotease activity or (ii) a malt extract comprising an endoprotease activity in the preparation of a cereal-based beverage claim 15 , fermented or not.19. The method according to claim 18 , wherein the fermented or non-fermented cereal-based beverage is a beer.20. The method for ...

Self Healing Controller for Beer Brewing System

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. 1. A system comprising:a hardware platform comprising a computer processor; receive a performance model of a computer controlled brewing system, said computer controlled brewing system having a recirculating boiling flow path having a plurality of hops addition flow paths;', 'receiving a recipe, said recipe comprising a series of brewing steps, each of said brewing steps comprising a time parameter and a temperature parameter, at least one of said brewing steps being part of a mashing schedule, said recipe comprising a desired gravity;', 'receive a first measured parameter during a brewing session, said first measured parameter being measured at a first point during said brewing session;', 'determine an expected value for said first measured parameter at said first point of said brewing session;', 'determine a difference between said first measured parameter and said expected value;', 'calculate at least one updated brewing step, said at least one updated brewing step being calculated using said difference and said performance model; and', 'causing said computer controlled brewing system to execute said brewing session with said at least one updated brewing step., 'a ...

METHOD OF MAKING ALCOHOL CONCENTRATE

One embodiment of the present invention is a nested fermentation method for making a beverage, such as an alcoholic or non-alcoholic beer, a wine, or the like, the method comprising the steps of: creating a first solution, wherein creating the first solution comprises fermenting first fermentation ingredients; creating a second solution, wherein creating the second solution comprises removing a first portion of alcohol from the first solution; creating a third solution, wherein creating the third solution comprises removing a first portion of water from the second solution; creating a fourth solution, wherein creating the fourth solution comprises adding second fermentation ingredients to the third solution and fermenting the second fermentation ingredients in the third solution. 1. A method for making a concentrated solution that can be used to generate a beverage , the method comprising:creating a first solution, wherein creating the third solution comprises performing a first fermentation process on a first wort;separating the first solution into a first top product and a first bottom product;creating a second solution, wherein creating the second solution comprises adding a second wort to the first bottom product and performing a second fermentation process on the second wort in the first bottom product; andseparating the second solution into a second top product and a second bottom product.2. The method of further comprising:creating a third solution, wherein creating the third solution comprises adding aromatics to the second bottom product.3. The method of claim 2 , wherein creating the third solution further comprises adding alcohol to the second bottom product.4. The method of further comprising:creating a third solution, wherein creating the third solution comprises adding a third wort to the second bottom product and performing a third fermentation process on the third wort in the second bottom product; andseparating the third solution into a third top ...

METHOD OF MAKING ALCOHOL CONCENTRATE

One embodiment of the present invention is a nested fermentation method for making a beverage, such as an alcoholic or non-alcoholic beer, a wine, or the like, the method comprising the steps of: (1) performing a first fermentation process on first fermentation ingredients to form a first solution; (2) removing a first collection of alcohol, aromatics, and water from the first solution to generate an intermediate solution; (3) adding additional fermentation ingredients to the intermediate solution; (4) removing additional alcohol, aromatics, and water from the intermediate solution after fermentation of the additional fermentation ingredients; (5) repeating steps (3) and (4) as necessary to create a concentrated solution; and (6) adding aromatics and/or alcohol to the concentrated solution. 1. A method for making a concentrated solution that can be used to generate a beverage , the method comprising the steps of:(1) performing a first fermentation process on first fermentation ingredients to form a first solution;(2) removing a first collection of alcohol, aromatics, and water from the first solution to generate an intermediate solution;(3) adding additional fermentation ingredients to the intermediate solution;(4) removing additional alcohol, aromatics, and water from the intermediate solution after fermentation of the additional fermentation ingredients;(5) repeating steps (3) and (4) as necessary to create a concentrated solution; and(6) adding aromatics and/or alcohol to the concentrated solution.2. The method of claim 1 , wherein removing the first collection of alcohol claim 1 , aromatics claim 1 , and water includes using a reverse osmosis process.3. The method of claim 1 , wherein adding aromatics and/or alcohol to the concentrated solution comprises adding aromatics to form a non-alcoholic concentrated solution.4. The method of claim 1 , wherein adding aromatics and/or alcohol to the concentrated solution comprises adding aromatics and/or alcohol from the ...

Dynamic graph generation for interactive data analysis

Embodiments are directed to visualizing data using a graphical user interface (GUI) that may include a graph panel and a visualization panel arranged to receive inputs or interactions. A data model may be provided and displayed in the visualization panel. Input information that specifies portions of the data model may be provided to the visualization panel. Transform models may be determined based on the specified portions of the data model such that the determined transform models include a model interface that accepts the input information. The transform models may be employed to generate graph objects based on the data model, the input information such that the graph objects may be included in a graph model. Queries based on the graph model may be executed to provide results from the data model such that the results may be displayed in a visualization.

METHODS FOR THE PRODUCTION OF FERMENTED BEVERAGES AND OTHER FERMENTATION PRODUCTS

The present invention is directed to methods for making fermented beverages and other fermentation products including lactic acid and ethanol for fuel and the products produced therefrom. 122-. (canceled)23. A method of producing a sour fermented beverage comprising{'i': 'Lachancea thermotolerans.', 'fermenting a solution containing at least one carbohydrate in the presence of a yeast species that produces lactic acid, wherein the yeast species is'}24. The method of claim 23 , wherein the carbohydrate is selected from the group consisting of grain claim 23 , honey claim 23 , sugar cane claim 23 , molasses claim 23 , fruit claim 23 , fruit juice claim 23 , and any combination thereof claim 23 ,25. The method of claim 23 , wherein the carbohydrate is maltose or glucose.26. The method of claim 24 , wherein the fruit or fruit juice is from fruit other than grapes.27Lachancea thermatolerans. The method of claim 23 , wherein the is strain YB16 deposited as NRRL Y-67252 and/or strain BB202 deposited as NRRL Y-67253.28Saccharomyces cerevisiaeSaccharomyces pastorianus.. The method of claim 23 , further comprising fermenting in the presence of and/or29Saccharomyces cerevisiaeSaccharomyces pastorianus.. The method of claim 24 , further comprising fermenting in the presence of and/or30Saccharomyces cerevisiaeSaccharomyces pastorianus.. The method of claim 25 , further comprising fermenting in the presence of and/or31Saccharomyces cerevisiaeSaccharomyces pastorianus.. The method of claim 26 , further comprising fermenting in the presence of and/or32. The method of claim 23 , wherein the sour fermented beverage is ale claim 23 , lager claim 23 , mead or alcoholic cider.33. The method of claim 24 , wherein the sour fermented beverage is ale claim 24 , lager claim 24 , mead or alcoholic cider.34. The method of claim 25 , wherein the sour fermented beverage is ale claim 25 , lager claim 25 , mead or alcoholic cider.35. The method of claim 26 , wherein the sour fermented beverage is ...

IMPROVEMENTS IN BREWING

An apparatus for brewing and dispensing a beverage comprising a fermentation container for containing and fermenting a beverage, the fermentation container comprising a first outlet, and a collector for collecting waste from the fermentation container, the collector being attachable to and detachable from the fermentation container at the first outlet. 1. An apparatus for brewing and dispensing a beverage , such as an alcoholic beverage , comprising:a fermentation container for containing and fermenting a beverage, the fermentation container comprising a first outlet; and a first position in which the first outlet is configured to form a pressure-tight seal to seal the fermentation container when the collector is not attached to the fermentation container; and', 'a second position in which the first outlet is configured to allow fluid communication between the fermentation container and the collector when the collector is attached to the fermentation container so that waste from the fermentation container collects in the collector., 'a collector for collecting waste from the fermentation container, the collector being attachable to and detachable from the fermentation container at the first outlet, wherein the first outlet is moveable between2. The apparatus of claim 1 , wherein the first outlet is moveable from its first position to its second position by attaching the collector to the fermentation container.3. The apparatus of or claim 1 , wherein the first outlet is moveable from its second position to its first position by detaching the collector from the fermentation container.4. The apparatus of any one of the preceding claims claim 1 , wherein the first outlet comprises a plug that is moveable between a first position in which the first outlet is in its first position and a second position in which the outlet is in its second position.5. The apparatus of claim 4 , wherein the plug is moveable inwardly towards or into the fermentation container to move the ...

Method for Producing Beverage and Method for Improving Flavor of Beverage

Provided are a method of producing a beverage and a method of improving a flavor of a beverage by each of which the imparting of an undesirable aroma is suppressed. The method of producing a beverage according to one embodiment of the present invention is a method of producing a beverage using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid. The method of improving a flavor of a beverage according to one embodiment of the present invention is a method of improving a flavor of a beverage to be produced using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid, to thereby improve the flavor of the beverage. 1. A method of producing a beverage using a raw material liquid , the method comprising adding hops that have been subjected to acid treatment to the raw material liquid.2. The method of producing a beverage according to claim 1 , wherein the hops that have been subjected to the acid treatment are added to the raw material liquid prepared through cooling after heating.3. The method of producing a beverage according to claim 1 , wherein the acid treatment comprises treatment involving mixing an acid solution and hops.4. The method of producing a beverage according to claim 3 , wherein the acid solution has a pH of 2.9 or less.5. The method of producing a beverage according to claim 1 , the method further comprising adding yeast to the raw material liquid to perform alcoholic fermentation.6. The method of producing a beverage according to claim 5 , wherein the hops that have been subjected to the acid treatment are added by end of the alcoholic fermentation.7. The method of producing a beverage according to claim 5 , the method further comprising performing maturation after the alcoholic fermentation claim 5 , wherein the hops that have been subjected to the acid treatment are added before start of the maturation.8. The method of producing ...

Compostable Container for Beermaking

A pulp container may contain beer making ingredients during the beer making process. The container may have a bag, filter, or other sieve that may retain the ingredients during the brewing process, and may be compostable and disposable after the brewing process has completed. The container may contain prepared ingredients that may be pre-packaged such that a user may drop the container with the prepared ingredients into a system for brewing beer. In some cases, a container may contain grains and other ingredients that may be used for a mashing step. In other cases, a container may contain one or more hops charges and may have boiling or near boiling water. The brewing system may include recirculating brewing systems, as well as other types of brewing techniques. 1. A container for mashing grains , said container comprising:a base;a set of walls connected to said base;a first drain hole in said base;a first drain filter mounted over said first drain hole;a lid having a first inlet hole;an first inlet filter mounted over said first inlet hole;crushed grains contained within said container.2. The container of claim 1 , said set of walls having a top lip claim 1 , said lid being attached to said top lip.3. The container of claim 2 , said first drain filter being attached to said base by a method comprising at least one of a group composed of:gluing;molding;sewing;mechanical interlocking; andstapling.4. The container of claim 1 , said base and said set of walls being molded of a compostable material.5. The container of claim 4 , said base and said set of walls being molded in a single piece.6. The container of claim 1 , said first drain filter comprising a woven material.7. The container of claim 6 , said woven material being linen.8. The container of claim 1 , said first drain filter comprising a nonwoven material.9. The container of claim 8 , said nonwoven material being filter paper.10. A container for brewing beer claim 8 , said container comprising:a base;a set of ...

User Interface for Recipe Creation

A user interface for a beer recipe creator may have a series of icons that may represent ingredients. A user may drag and drop or otherwise add the icons to containers on a display screen to add or remove ingredients to the recipe. With each added or removed ingredient, a set of descriptors may be updated. The descriptors may include numerical values of beer parameters as well as textual descriptions and visual descriptions. The system may allow a user to start with a desired beer style, and the parameters may show variances from the selected style. The system may generate an ingredients list, as well as a brewing recipe that may be transferred to a controller for a beer making machine. The system may adjust certain parameters that are controllable by the beer making machine to make flavor and other adjustments selected by a user. 1. A method performed by at least one computer processor , said method comprising:displaying a plurality of hops icons on a user interface;displaying a plurality of grain icons on said user interface;displaying a beer recipe container on said user interface, said beer recipe container being able to contain beer ingredients, said beer ingredients comprising said hops icons and said grain icons;receiving user input to add at least one of said hops icons and at least one of said grain icons to said beer recipe container;generating a first beer descriptor, said beer descriptor describing a beer manufactured using said beer ingredients in said beer recipe container;displaying said first beer descriptor on said user interface;receiving a first user input to add a first hops icon to said beer recipe container;displaying a first hops descriptor for said first hops icon, said first hops descriptor comprising a description of at least one of bitterness, flavor, and aroma;updating said first beer descriptor to a second beer descriptor; anddisplaying said second beer descriptor.2. The method of claim 1 , said beer recipe container comprising a ...

SACCHARIDE POLYCONDENSATE, METHOD FOR PRODUCING THE SAME, AND APPLICATION THEREFOR

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. 119.-. (canceled)20. A method for producing a saccharide polycondensate or a reduced product thereof , which comprises the steps of:providing one or more saccharides or derivatives thereof;mixing activated carbon with the one or more saccharides or derivatives thereof; and{'sub': '420', 'polycondensing the one or more saccharides or derivatives thereof using the activated carbon as a catalyst at a predetermined temperature to produce the saccharide polycondensate, wherein the content of a dietary fiber in the saccharide polycondensate composition is 30% by weight or more and wherein the absorbance at 420 nm (OD) in an aqueous 20% (w/w) solution of the saccharide polycondensate is in a range of 0 to 5.0.'}21. The method according to claim 20 , wherein the saccharide is selected from a monosaccharide claim 20 , an oligosaccharide claim 20 , and a polysaccharide.22. The method according to claim 20 , wherein a polycondensation reaction is carried out under normal pressure or a vacuum condition.23. The method according to claim 20 , wherein the step of polycondensing the one or more saccharides or derivatives thereof is carried out under the predetermined temperature of 100° C. to 300° C.24. The method according to claim 20 , wherein a saccharide polycondensate or a reduced product thereof is produced as a saccharide polycondensate composition comprising a saccharide polycondensate with a polymerization degree of 3 or more and a saccharide with a polymerization degree of less than 3.25. The method according to claim 24 , wherein the content of a dietary fiber in the saccharide polycondensate composition is 30% by weight or more and ...

Process of Preparing a Malt-Based Beverage

A process of preparing a malt-based beverage includes at least two flavour components A and B in a weight ratio A/B of X final .The method includes the following steps. Brewing and fermenting a wort is performed to obtain a fermented malt-based beverage having at least two water-soluble components A and B, other than alcohol or water, in a weight ratio A/B of X1>X final . Then, adjusting the weight ratio of A/B at concentrating said fermented malt-based beverage by removal of water therefrom to obtain a concentrated malt-based beverage having a weight ration A/B of X final occurs. The ratio A/B of X 1 is determined in anticipation of adjusting the amount of component A in the beverage during concentrating.

LOW-ALCOHOL BEER

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methyl-propanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process. 1. A method for preparing beer having an ethanol content of 0-1.0 vol. % , comprisingproviding a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer;subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %.2. The method according to claim 1 , wherein the distillation is performed at a temperature of 10-100° C. claim 1 , preferably 20-65° C. claim 1 , more preferably 30-50° C. claim 1 , even more preferably 40-46° C.3. The method according to claim 1 , wherein the distillation is performed at a pressure of 0.01-500 mbar claim 1 , preferably 1-200 mbar claim 1 , more preferably 50-150 mbar claim 1 , and even more preferably 80-110 mbar.4. The method according to claim 1 , wherein the medium comprises restricted-fermentation beer and 1-15 vol. % ethanol claim 1 , preferably 2.5-10 vol. % ethanol.5. The method according to any of claim 1 , whereinthe quantity of 2-methylpropanal ...

Sport Beverages and Methods for their Production

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities. 1. A method for producing a sport beverage having an alcohol content of less than about 1.2 vol-% , (i) providing malt and/or one or more unmalted grains;', '(ii) providing mashing liquor produced from spent grains;', '(iii) processing the malt and the mashing liquor to obtain a wort;', '(iv) fermenting the wort by using a yeast;', '(v) optionally, blending with one or more flavours and/or vitamins; and', '(vi) optionally, adding one or more of sugars., 'comprising the following steps2. The method of claim 1 , wherein the malt comprises or contains:(a) malt(b) malt and barley, and colour malt, flavour malt, munich malt, and/or melanoidine malt,', 'and/or', 'roasted malt and/or roasted barley., '(c) optionally, in addition to (a) or (b)'}3. The method of claim 1 , wherein the one or more unmalted grains are selected from barley claim 1 , wheat claim 1 , rye claim 1 , corn claim 1 , and combinations thereof.4. The method of claim 1 , wherein the mashing liquor produced from spent grains and provided in step (ii) is a high-protein mashing liquor claim 1 , and wherein the production of the mashing liquor comprises extracting and/or solubilizing proteins contained in the spent grains.5. The method of claim 4 , wherein the extraction and/or solubilizing of proteins contained in ...

Polypeptides having alpha-glucosidase activity and polynucleotides encoding same

The present invention relates to isolated polypeptides having alpha-glucosidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides.

Beverage maker

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.

BEVERAGE MAKER AND METHOD FOR CONTROLLING BEVERAGE MAKER

A beverage maker may include a fermenter having a space therein to make a beverage; a fluid tank configured to contain fluid; a fluid supply pump connected with the fluid tank; a flow rate detection sensor disposed in a channel connected with the fluid supply pump to detect a flow velocity or a flow rate of fluid which is discharged through the channel by the fluid supply pump; and a controller configured to perform a plurality of operations related to making of a beverage or cleaning of an inside of the beverage maker. The controller may be configured to when an operation requiring a supply of fluid is ongoing from among the plurality of operations, turn on the fluid supply pump to discharge fluid contained in the fluid tank; detect a lack of fluid in the fluid tank based on a first flow velocity or a first flow rate detected by the flow rate detection sensor; and generate a fluid replenishment request for the fluid tank based on a result of detecting. 1. A beverage maker , comprising:a fermenter having a space therein to make a beverage;a fluid tank configured to contain fluid;a fluid supply pump connected with the fluid tank;a flow rate detection sensor disposed in a channel connected with the fluid supply pump to detect a flow velocity or a flow rate of fluid which is discharged through the channel by the fluid supply pump; and when an operation requiring a supply of fluid is ongoing from among the plurality of operations, turn on the fluid supply pump to discharge fluid contained in the fluid tank;', 'detect a lack of fluid in the fluid tank based on a first flow velocity or a first flow rate detected by the flow rate detection sensor; and', 'generate a fluid replenishment request for the fluid tank based on a result of detecting., 'a controller configured to perform a plurality of operations related to making of a beverage or cleaning of an inside of the beverage maker, wherein the controller is configured to2. The beverage maker of claim 1 , wherein when the ...

Methods and compositions for ethanol production

The conventional corn dry grind ethanol production process requires the addition of exogenous alpha and glucoamylase enzymes to break down starch into glucose, which is fermented to ethanol by yeast. The present invention describes use of new genetically engineered corn and yeast, which can eliminate or minimize the use of these external enzymes, improve the economics and process efficiencies, and simplify the process.

ENHANCEMENT OF BEER FLAVOR BY A COMBINATION OF PICHIA YEAST AND DIFFERENT HOP VARIETIES

In the beer fermentation process, spp. yeast strains can be combined with normal beer yeast strains and with different hop varieties to produce synergistic effects, including the increased production in the fermentation product of esters, e.g., increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate, and ethyl octanoate. Additionally, the spp. strain interacts differently with different hop varieties, such that the flavor profile of beer can be tuned by employing different combinations of spp. strains and hops. 1. A method of brewing beer comprising the steps ofa) providing a wort;b) adding at least one hop variety to obtain a hopped wort;{'i': 'Pichia', 'c) fermenting the hopped wort with a first yeast strain, wherein the first yeast strain is a spp. yeast strain; and'}{'i': Saccharomyces', 'Brettanomyces., 'd) fermenting the hopped wort with a second yeast strain to obtain a beer, wherein the second yeast strain belongs to the genera or'}2. The method according to claim 1 , wherein each of step c) and step d) is carried out sequentially.3. The method according to claim 2 , wherein the fermentation in step c) is allowed to proceed for at least 12 hours claim 2 , such as at least 24 hours claim 2 , such as at least 36 hours claim 2 , such as at least 48 hours claim 2 , such as at least 60 hours claim 2 , such as at least 72 hours claim 2 , prior to the onset of the fermentation in step d).4. The method according to claim 1 , wherein step c) and step d) are carried out at the same time by co-inoculation of the first yeast strain of step c) and the second yeast strain of step d).5. The method according to claim 1 , wherein step d) is allowed to proceed for at least 24 hours claim 1 , such as at least 36 hours claim 1 , such as at least 48 hours claim 1 , such as at least 72 hours claim 1 , such as at least 96 hours claim 1 , such as at least 120 hours.6. The method according to claim 1 , wherein the at ...

BEVERAGE MAKER

A beverage maker includes a fermentation tank, a dispenser, a water supply heater configured to heat water supplied from a water supply pump or an external water supply source, a first channel valve that opens and closes a first channel that connects the water supply heater to the dispenser, a second channel valve that opens and closes a second channel that connects the water supply heater to the fermentation tank, and a controller that performs a first cleaning operation by guiding heated water to the dispenser through the first channel based on opening the first channel valve for a first cleaning time, and a second cleaning operation by guiding heated water to the fermentation tank through the second channel based on opening the second channel valve for a second cleaning time. The controller performs the first cleaning operation and the second cleaning operation based on an order. 1. A beverage maker comprising:a fermentation tank that defines a space configured to ferment one or more ingredients to make a beverage;a dispenser configured to dispense the beverage;a water supply heater configured to heat water supplied from a water supply pump or an external water supply source, the water supply heater being configured to discharge heated water;a first channel that connects the water supply heater to the dispenser;a second channel that connects the water supply heater to the fermentation tank;at least one first channel valve configured to open and close at least a portion of the first channel;at least one second channel valve configured to open and close at least a portion of the second channel; and perform a first cleaning operation by guiding heated water to the dispenser through the first channel based on opening the first channel valve for a first cleaning time,', 'perform a second cleaning operation by guiding heated water to the fermentation tank through the second channel based on opening the second channel valve for a second cleaning time, and', 'perform the ...

BEVERAGE MAKER METHOD FOR CONTROLLING THE SAME

A beverage maker includes a water supply module configured to supply water used by the beverage maker, an ingredient supplier that is connected to the water supply module through a first main channel and that includes a plurality of ingredient holders, a fermentation module connected to the ingredient supplier through a second main channel and configured to receive ingredients from the ingredient supplier and water from the water supply module, a beverage dispenser connected to the second main channel, and a sub channel configured to connect the water supply module to the beverage dispenser. 1. A beverage maker comprising:a water supply module configured to supply water used by the beverage maker;an ingredient supplier connected to the water supply module through a first main channel, the ingredient supplier comprising a plurality of ingredient holders;a fermentation module connected to the ingredient supplier through a second main channel and configured to receive ingredients from the ingredient supplier and water from the water supply module;a beverage dispenser connected to the second main channel; anda sub channel configured to connect the water supply module to the beverage dispenser.2. The beverage maker according to claim 1 , wherein the beverage dispenser comprises:a dispenser configured to dispense a beverage from the fermentation module; anda beverage dispensing channel that is connected to the sub channel and that connects the dispenser to the second main channel.3. The beverage maker according to claim 2 , further comprising a beverage dispensing valve disposed at the beverage dispensing channel and configured to open and close at least a portion of the beverage dispensing channel claim 2 ,wherein the sub channel extends between the beverage dispensing valve and the second main channel.4. The beverage maker according to claim 2 , further comprising a beverage dispensing valve disposed at the beverage dispensing channel and configured to open and close at ...

BEVERAGE MAKER

A beverage maker includes: a water supply module configured to supply water used by the beverage maker; an ingredient supplier connected to the water supply module, the ingredient supplier including a plurality of ingredient holders each of which has an inlet and an outlet; a fermentation module connected to the ingredient supplier and configured to receive ingredients from the ingredient supplier and water from the water supply module; at least one connection channel configured to connect the outlet of a first ingredient holder among the plurality of the ingredient holders to the inlet of a second ingredient holder among the plurality of the ingredient holders; and a support holder located in the ingredient supplier and configured to support the connection channel. 1. A beverage maker comprising:a water supply module configured to supply water used by the beverage maker;an ingredient supplier connected to the water supply module, the ingredient supplier comprising a plurality of ingredient holders, each ingredient holder having an inlet and an outlet;a fermentation module connected to the ingredient supplier and configured to receive ingredients from the ingredient supplier and water from the water supply module;at least one connection channel configured to connect the outlet of a first ingredient holder among the plurality of the ingredient holders to the inlet of a second ingredient holder among the plurality of the ingredient holders; anda support holder located in the ingredient supplier and configured to support the connection channel.2. The beverage maker according to claim 1 , wherein the plurality of ingredient holders are spaced apart from each other claim 1 , andwherein the support holder is located at a position between the first ingredient holder and the second ingredient holder, and extends in a vertical direction.3. The beverage maker according to claim 1 , wherein the inlet and the outlet of each ingredient holder protrude from the ingredient holder ...

BEVERAGE MAKER

A beverage maker including a hinge shaft, a fermentation tank having a space therein and configured to rotatably support the hinge shaft, a fermentation lid connected to the hinge shaft through a bracket and rotating about the hinge shaft to open and close the space, and at least one tube through which a fluid passes, wherein a hinge shaft accommodating space accommodating the at least one tube is defined inside the hinge shaft, and at least one hinge shaft hole through which the at least one tube extends to the outside of the hinge shaft space is defined in the hinge shaft to minimize damage or contamination of the at least one tube and allow the at least one tube to be minimally visible when the fermentation lid is opened. 1. A beverage maker comprising:a hinge shaft having a hinge shaft accommodating space and at least one hinge shaft hole formed therein;a fermentation tank having a space formed therein and configured to rotatably support the hinge shaft;a fermentation lid coupled to the hinge shaft by a bracket and rotatable about the hinge shaft to open and close the space;at least one tube to accommodate a passing fluid,wherein the hinge shaft accommodating space is configured to accommodate the at least one tube, andthe at least one tube extends through the at least one hinge shaft hole to the outside of the hinge shaft accommodating space.2. The beverage maker of claim 1 , wherein the at least one tube extends to the fermentation lid along the hinge shaft and the bracket.3. The beverage maker of claim 1 , wherein the hinge shaft has a hollow shape claim 1 , andthe at least one hinge shaft hole is opened to the hinge shaft in a radial direction of the hinge shaft.4. The beverage maker of claim 1 , wherein a bracket accommodating space to accommodate the at least one tube is formed inside the bracket claim 1 , andthe at least one tube is covered by the bracket.5. The beverage maker of claim 4 , wherein the at least one hinge shaft hole is open in a direction ...

GAS MEASUREMENT METHOD FOR BATCH FERMENTATION AND IN-VITRO ANALYSIS PLATFORMS

The present invention describes a method for performing a gas analysis measurement, said method comprising directing a gas flow or gas sample to a gas flow measurement device (), said gas flow measuring device () comprising a gas inlet and a gas compartment () with a definite and predefined inner geometric physical volume and active volume, the gas compartment () having one gas accumulating end and one lifting end and having a pivoting element enabling the gas compartment () to pivot upwards to release the gas contained therein and then downwards again to its initial position and operating according to the leverage effect, wherein the gas compartment () is arranged in a closed wet space compartment (), implying that the gas compartment () is only connected to the outside via a gas inlet and a gas outlet, the gas compartment () also having at least one sensor, for a volumetric measurement of the gas flow, wherein the method is performed for evaluating a batch fermentation and/or in an in-vitro analysis platform. 1. Method for performing a gas analysis measurement , said method comprising directing a gas flow or gas sample to a gas flow measurement device , said gas flow measuring device comprising a gas inlet and a gas compartment with a definite and predefined inner geometric physical volume and active volume , the gas compartment having one gas accumulating end and one lifting end and having a pivoting element enabling the gas compartment to pivot upwards to release the gas contained therein and then downwards again to its initial position and operating according to the leverage effect , wherein the gas compartment is arranged in a closed wet space compartment , implying that the gas compartment is only connected to the outside via a gas inlet and a gas outlet , the gas compartment also having at least one sensor , for a volumetric measurement of the gas flow , wherein the method is performed for evaluating a batch fermentation and/or in an in-vitro analysis ...

NON-ALCOHOLIC FERMENTED BEER HAVING IMPROVED FLAVOUR

The invention provides a process of producing a non-alcoholic beer comprising the steps of: 1. A process of producing a non-alcoholic fermented beer having an alcohol content of less than 1.0% ABV , the method comprising:(a) mashing a mixture of grain and water to produce a mash;(b) separating the mash into wort and spent grain;(c) heating the wort for at least 10 minutes to a temperature of at least 80° C. to produce a heated wort;(d) fermenting the heated wort with live yeast to produce a fermented wort;(e) subjecting the fermented wort to one or more further process steps to produce a non-alcoholic beer; and(f) introducing the non-alcoholic beer to a sealed container;wherein the fermentation produces either (i) a non-alcoholic fermented wort or (ii) an alcoholic fermented wort and alcohol is subsequently removed to produce a non-alcoholic fermented wort or a non-alcoholic beer; and{'sub': 2', '2', '3, 'wherein the heated wort, the non-alcoholic fermented wort and/or the non-alcoholic beer is contacted with a hydrophobic silicate-based molecular sieve containing SiOand AlOin a molar ratio of at least 15.'}2. The process according to claim 1 , wherein the contacting of the heated wort claim 1 , the non-alcoholic fermented wort and/or the non-alcoholic beer with the hydrophobic silicate-based molecular sieve comprises passing the wort or beer across a bed or a monolith comprising the hydrophobic silicate-based molecular sieve.3. The process according to claim 1 , wherein the hydrophobic silicate-based molecular sieve has a pore size of 0.2-1.2 nm.4. The process according to claim 1 , wherein the hydrophobic silicate-based molecular sieve comprises zeolite having a SiO/AlOratio of at least 40.5. The process according to claim 4 , wherein the hydrophobic silicate-based molecular sieve comprises ZMS-5 zeolite.6. The process according to claim 1 , wherein the fermenting is with live yeast at a temperature of less than 4° C. for at least 1 day.9. The non-alcoholic beer ...

Method for Creating a Craft Beer with Low Alcohol Content

The present invention relates primarily to craft beer, specifically the creation of a method to create flavorful non-alcoholic and low-alcoholic versions of virtually any style of craft beer. It also relates to craft distilled spirits, primarily craft whiskey. Additionally, it relates to the creation of other non-alcoholic and low-alcoholic versions of other beverages such as wine (including grape or other fruit) or cider, and other craft distilled spirits such as brandy and vodka 1. A method for making craft beer of less than 3.5% alcohol by volume , comprising(a) brewing and fermenting a first wort, creating a first beer;(b) distilling the first beer, producing a distillate and a backset;(c) brewing a second wort, which, when fermented, will create a beer of 3.5% alcohol by volume or less when diluted with the backset;(d) combining the backset and the second wort;(e) fermenting the backset and the second wort combination, creating a combined beer;(f) finishing the combined beer using standard brewing techniques.2. A method for making craft beer of less than 3.5% alcohol by volume , comprising(a) brewing and fermenting a first wort, creating a first beer;(b) distilling the first beer, producing a distillate and a backset;;(c) re-fermenting the backset;(d) brewing a second wort, which, when fermented, will create a beer of 3.5% alcohol by volume or less when diluted with the backset;(f) fermenting the second wort;(e) combining the re-fermented backset and the fermented second wort, creating a combined beer;(g) finishing the combined beer using standard brewing techniques.3. The method of claim 1 , where the distillate is combined with the distillate of multiple such distillations; then distilled a second time in a pot still; and the result of said second distillation is finished claim 1 , aged claim 1 , and packaged as whiskey.4. The method of claim 1 , where the distillate is re-distilled using column distillation or multiple distillations to create a distilled ...

BEVERAGE MAKER

A beverage maker according to an embodiment of the present disclosure may include: a fermentation tank module in which an opening is defined; a fermentation lid configured to open and close the opening; a temperature controller configured to control a temperature within the fermentation tank module; and a gas discharging passage connected to at least one of the fermentation tank module or the fermentation lid. The fermentation tank module may include: a fermentation case; a fermentation tank which is accommodated in the fermentation case and in which an inner space communicating with the opening is defined; and an insulating part disposed between the fermentation case and the fermentation tank, the insulating part being configured to surround the fermentation tank. 1. A beverage maker comprising:a fermentation tank module in which an opening is defined;a fermentation lid configured to open and close the opening;a beverage making pack accommodated in the fermentation tank module through the opening;a temperature controller configured to control a temperature within the fermentation tank module; anda gas discharging passage through which a gas of the beverage making pack is discharged,wherein the fermentation tank module comprises:a fermentation case;a fermentation tank which is accommodated in the fermentation case and in which an inner space communicating with the opening is defined; andan insulating part disposed between the fermentation case and the fermentation tank, the insulating part being configured to surround the fermentation tank.2. The beverage maker according to claim 1 , wherein a gas discharging valve configured to open and close the gas discharging passage is installed in the gas discharging passage.3. The beverage maker according to claim 1 , wherein the temperature controller comprises a the refrigeration cycle device provided with a compressor claim 1 , a condenser claim 1 , an expansion mechanism claim 1 , and an evaporator claim 1 , through which ...

Software Tuning of Recipes for Beer Brewing System

A beer making system may modify a beer ingredient/process recipe to adjust sensory characteristics of a desired beer. With a given ingredient list and starting recipe, a performance model of a brewing system may be used to generate an updated recipe when given a set of desired sensory characteristics of a desired beer. A user interface may permit a user to adjust characteristics such as thin/thick mouthfeel, dryness/maltiness, hops bitterness, hops flavor, hops aroma, and other characteristics. An updated recipe may change mashing schedules, boiling schedules, or other programmatically controlled aspects of a brewing system. The performance model may include heuristics as well as performance metrics derived from observing previous brewing sessions on one or multiple devices. 1. A system comprising:a hardware platform comprising a computer processor; receive a performance model of a computer controlled brewing system, said computer controlled brewing system having a recirculating boiling flow path having a plurality of hops addition flow paths;', 'determine a first recipe, said first recipe having a first set of ingredients and a first mashing schedule;', 'determine a first set of beer characteristics for said first recipe, said first set of beer characteristics being based on a first boiling schedule;', 'receiving a first user input to adjust a first flavor characteristic;', 'changing said first boiling schedule to a second boiling schedule and determining a second set of beer characteristics for said second boiling schedule;', 'storing said second boiling schedule as a second recipe for said computer controlled brewing system., 'a control system executing on said hardware platform configured to2. The system of claim 1 , said first flavor characteristic being hoppiness.3. The system of claim 2 , when said first user input indicates increasing hoppiness claim 2 , increasing a circulation time for hops as part of said second boiling schedule.4. The system of claim 2 , ...

Method involving contact between grain raw material liquid and yeast, grain raw material liquid and sparkling beverage

A method including bringing a grain raw material liquid into contact with a yeast to effectively improve foam properties of a sparkling beverage, a grain raw material liquid, and a sparkling beverage are provided. The method includes bringing a first grain raw material liquid into contact with a yeast to produce a second grain raw material liquid to be used for production of a sparkling beverage. The yeast may be an inactivated yeast. The method may further include producing the sparkling beverage using the second grain raw material liquid.

Novel use of maltotriosyl transferase

The present invention is intended to provide a novel use of a maltotriosyl transferase. The present invention provides a method for producing rice cakes or noodles, including a step of heat-treating a dough containing maltotriosyl transferase thereby gelatinizing starch in the dough. The present invention also provides a method for producing an indigestible saccharide, including a step of allowing maltotriosyl transferase to act on a saccharide.

Fermentation Monitoring and Management

A fermentation monitoring system may measure the weight of a fermenting product to determine the progress of fermentation. The weight of a fermenting batch may decrease as carbon dioxide is given off, and a continuous or periodic weight measurement may be used as a control input to a fermentation system, which may adjust temperature to control fermentation or detect that fermentation is not progressing as expected. Such a system may be to use a weight scale attached to a fermentation vessel and have a control system capable of adjusting the temperature of the fermenting contents. One implementation may have a scale mounted inside a temperature controlled fermentation cabinet. 1. A method performed by a computer processor for generating a calculated anticipated weight change for a fermentation control system , said method comprising:receiving a recipe description for a recipe;determine an ingredients list for said recipe;calculate an estimated sugar content based on said ingredients list;calculate said calculated an anticipated weight change at least in part based on said estimated sugar content; andtransmit said calculated anticipated weight change to said fermentation control system.2. The method of further comprising:determining a fermentation function for said recipe, said fermentation function being an expression of said calculated anticipated weight change, said fermentation function being transmitted to said fermentation control system.3. The method of claim 1 , said ingredients list comprising a grain bill.4. The method of claim 1 , said ingredients list comprising a yeast identification.5. The method of further comprising:retrieving a yeast performance curve based on said yeast identification; anddetermining said anticipated weight change at least in part based on said yeast performance curve.6. The method of further comprising:receiving a data point comprising a specific gravity measurement;determining that said specific gravity measurement was taken from a ...

ADDITION OF INGREDIENTS HAVING AROMATIC COMPONENTS TO A BEVERAGE

A method for dry hopping a beverage such as young beer includes the steps of removing a portion of the beverage from the fermentation tank, mixing it with hops in a mixing vessel having a rotating paddle, and returning the young beer to the fermentation tank. A system and a mixing device are disclosed that are suitable for use with the method. 1. A method of adding an ingredient having aromatic components to a beverage contained in a fermentation tank , comprising:providing a mixing device having a vessel defining a compartment and having a paddle in the compartment that may be moved,charging the compartment of the mixing device with the ingredient,providing fluid communication between the fermentation tank and the compartment of the mixing device,purging the compartment of the mixing device and the fluid communication with an inert gas,filling the compartment of the vessel of the mixing device with beverage from the fermentation tank,stirring the ingredient and the beverage inside the compartment of the vessel of the mixing device by moving the paddle,determining when a sufficient amount of aromatic components from the ingredient have been added to the beverage in the compartment of the vessel of the mixing device,returning the beverage from the compartment of the vessel of the mixing tank to the fermentation tank together with a slurry formed from the ingredient in the compartment of the vessel of the mixing device.2. The method according to further comprising the step of sanitizing the compartment of the vessel of the mixing device prior to the step of charging the vessel of the mixing device with the ingredient.3. The method according to further comprising the step of removing the slurry from the fermentation tank.4. The method according to further comprising the step of transferring the beverage in the fermentation tank to downstream processing following the return of the beverage with the slurry from the compartment of the vessel of the mixing vessel.5. The ...

APPARATUS AND METHOD FOR PRESERVING THE AROMA OF A FERMENTABLE BEVERAGE

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided. 121-. (canceled)22. A method for preserving the aroma of a fermentable beverage in a fermentation apparatus , the method comprising:fermenting the beverage in a fermentation container thereby producing a gaseous headspace mixture, the gaseous headspace mixture including carbon dioxide gas and aromatic fluid in a headspace located above the beverage contained in the fermentation container, the gaseous headspace mixture having a first concentration of aromatic fluid;moving the gaseous headspace mixture into an upstream portion of a flow passage into contact with a feed side of a rubbery membrane, the rubbery membrane stripping at least a portion of the aromatic fluid from the gaseous headspace mixture thereby reducing a concentration of the aromatic fluid in the gaseous headspace mixture in the upstream portion of the flow passage;discharging a first portion of the gaseous headspace mixture from the fermentation apparatus, the first portion having a second concentration of aromatic fluid less than the first concentration; ...

SYSTEM AND METHOD FOR EXTRACTION OF SOLUBLE FLAVORING COMPONENTS FROM A SOLID FLAVOR CARRIER MATERIAL INTO A BREWING LIQUID

Disclosed is a system and method for extraction of soluble flavoring components from a solid flavor carrier material into a brewing liquid. The system comprises a process vessel and a filtration device. The process vessel comprises an inlet for solid flavor carrier material, a circulation inlet for material comprising brewing liquid and a circulation outlet for material comprising brewing liquid. The filtration device is arranged for separation of solid components from material comprising brewing liquid and is a cross-flow filtration device comprising at least one cross-flow filter, a circulation inlet for material comprising brewing liquid, a circulation outlet for unfiltered material comprising brewing liquid and a closable outlet for filtered material comprising brewing liquid. The process vessel and the filtration device are comprised in a recirculation loop. Furthermore, the system comprises a recirculation pump and a closable feed inlet for introduction of material comprising brewing liquid into the recirculation loop. 2. The system according to claim 1 , wherein said cross-flow filtration device is a filtrate-in-to-out filtration device claim 1 , wherein the filtration device comprises an inner compartment arranged to receive material comprising brewing liquid via the circulation inlet of the filtration device and to discharge unfiltered material comprising brewing liquid via the circulation outlet of the filtration device claim 1 , wherein the filtration device comprises an outer compartment arranged to receive filtered material comprising brewing liquid and to discharge filtered material comprising brewing liquid via the outlet for filtered material comprising brewing liquid claim 1 , wherein each cross-flow filter comprised in the filtration device has an inner surface and an outer surface claim 1 , and wherein the inner surface of each cross-flow filter is arranged in contact with said inner compartment and wherein the outer surface of each cross-flow ...

BEVERAGE MAKER AND METHOD FOR CONTROLLING BEVERAGE MAKER

A beverage maker may include a fermentation tank having a space formed therein to make a beverage; a temperature controller configured to control a temperature of the fermentation tank; an air pump configured to supply air into the fermentation tank; a gas discharge channel connected with the fermentation tank and configured to discharge a portion of the air supplied into the fermentation tank; a temperature sensor configured to sense the temperature of the fermentation tank; and a controller configured to control the temperature controller to cool the fermentation tank accommodating a mixture including ingredients of the beverage while making the beverage, sense the temperature of the fermentation tank using the temperature sensor, terminate cooling of the fermentation tank when the sensed temperature is less than or equal to a reference temperature, and control the air pump to supply air into the fermentation tank. 1. A beverage maker , comprising:a fermentation tank having a space formed therein to make a beverage;a temperature controller configured to control a temperature of the fermentation tank;an air pump configured to supply air into the fermentation tank;a gas discharge channel connected with the fermentation tank and configured to discharge a portion of the air supplied into the fermentation tank;a temperature sensor configured to sense the temperature of the fermentation tank; anda controller configured to control the temperature controller to cool the fermentation tank accommodating a mixture including ingredients of the beverage while making the beverage, sense the temperature of the fermentation tank using the temperature sensor, terminate cooling of the fermentation tank when the sensed temperature is less than or equal to a reference temperature, and control the air pump to supply air into the fermentation tank.2. The beverage maker of claim 1 , further comprising an ingredient supplier configured to accommodate an additive to be introduced into the ...

COMPOSITIONS AND METHODS FOR BREWING SOUR BEER

The present invention relates to the unexpected discovery of a new strain of yeast, dubbed GY7B, which is related to, but genetically and phenotypically distinct from, . The invention provides methods of brewing sour beer using GY7B, wherein the methods do not require use of lactic acid or lactic acid producing bacteria. 1. A method of producing a yeast-fermented beverage , the method comprising fermenting a wort in the presence of a yeast strain able to produce a yeast-fermented beverage with a low pH and a sour taste without the use of lactic acid producing bacteria.2. The method of claim 1 , wherein the yeast strain is able to achieve at least one of the following:produce a yeast-fermented beverage with a pH of about 4.2 to about 3.3 without the use of lactic acid producing bacteria;reduce the pH of the wort to about 3.5 in about 5 days without the use of acid producing bacteria.3. The method of claim 1 , wherein the yeast-fermented beverage is beer.4. (canceled)5Lachancea.. The method of claim 1 , wherein the yeast strain belongs to the genus6. The method of claim 5 , wherein the yeast strain is GY7B (deposited with the ATCC under Accession Number PTA-125167 on Jul. 19 claim 5 , 2018).7. The method of claim 1 , wherein the yeast strain comprises at least one of the following:the nucleotide sequence of SEQ ID NO. 8 within the ITS region;the nucleotide sequence of SEQ ID NO. 9 within the actin1 gene.8. (canceled)9. (canceled)10. The method of claim 1 , wherein the method produces a yeast-fermented beverage with a pH of about 4.2 to about 3.3.11. The method of claim 1 , wherein the wort is fermented in the absence of at least one of the following:any acid producing bacteria;{'i': Lactobacillus', 'Pediococcus., 'any bacteria belonging to genera or'}12. The method of claim 11 , wherein the wort is fermented in the absence of any lactic acid producing bacteria.13. (canceled)14. The method of claim 1 , wherein the wort comprises malt derived from one or more grains ...

CONTAINER SYSTEM FOR BREWING BEER

A brewing system may include a first container defining an interior space for brewing a liquid. The first container may include a plurality of legs extending from a lower portion of the first container, and a lid removably connectable to an upper opening of the first container. The first container may be stackable on an identical second container such that the plurality of legs of the first container are seated in one or more slots on opposing sides of a lid of the identical second container. 1. A brewing system comprising:a first container defining an interior space for brewing a liquid, the first container including a plurality of legs extending from a lower portion of the first container, and a lid removably connectable to an upper opening of the first container;wherein the first container is stackable on an identical second container such that the plurality of legs of the first container are seated in one or more slots on opposing sides of a lid of the identical second container.2. The system of claim 1 , wherein the lid of the second container includes a hole for receiving a bubbler claim 1 , the system being configured to allow disposal of the bubbler in the hole when the first container is stacked on the second container.3. The system of claim 1 , wherein the one or more slots is a continuous slot that extends around an entire perimeter region of the lid of the second container.4. The system of claim 1 , wherein the one or more slots are oversized relative to the plurality of legs claim 1 , such that at least one clamping surface is provided in the one or more slots between at least one leg of the plurality of legs and an outer perimeter of the lid.5. The system of claim 4 , wherein the second container includes a clamping mechanism configured to selectively secure the lid of the second container to an upper portion of the second container by gripping the clamping surface.6. The system of claim 1 , wherein the system is operable between a stacked ...

ENHANCEMENT OF BEER FLAVOR BY A COMBINATION OF PICHIA YEAST AND DIFFERENT HOP VARIETIES

It has unexpectedly been found that spp. strains have advantageous properties useful in the beer fermentation process. In particular, spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of spp. strains and hops. The present invention relates to a method of brewing beer using a spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a spp. yeast strain according to the present invention. 115-. (canceled)16. A method of brewing beer comprising the steps of(a) adding at least one hop variety to a wort to obtain a hopped wort;{'i': 'Pichia kluyveri', '(b) fermenting the hopped wort with a first yeast strain, wherein the first yeast strain is a yeast strain; and'}{'i': Saccharomyces', 'Brettanomyces,, '(c) fermenting the hopped wort with a second yeast strain to obtain a beer, wherein the second yeast strain belongs to the genera or'}{'i': 'Pichia kluyveri', 'wherein the use of a yeast strain in step (b){'i': 'Pichia kluyveri', 'increases the content of at least one flavor compound selected from the group consisting of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl octanoate and ethyl decanoate by at least 50% as compared to a beer produced via a comparable method but without the use of the yeast strain, and/or'}{'i': 'Pichia kluyveri', 'increases the content of the thiol 3 mercaptohexyl acetate by at least 10% as compared to a beer produced via a comparable method but without the use of ...

METHOD AND APPARATUS FOR BEER FERMENTATION

A method for beer fermentation, comprising: inserting wort and yeast into a vessel to initiate a fermentation process, the wort and yeast forming a vessel content; measuring, with an on-line measuring device, a first extract value that is representative of an extract level of the vessel content; and automatically controlling a mixing device dependent on the first extract value to withdraw vessel content from the vessel and reinject it into the vessel for effecting mixing of the vessel content. 1. A method for beer fermentation , comprising:inserting wort and yeast into a vessel to initiate a fermentation process, the wort and yeast forming a vessel content;measuring, with an on-line measuring device, a first extract value that is representative of an extract level of the vessel content; andautomatically controlling a mixing device dependent on the first extract value (A), to withdraw vessel content from the vessel and reinject the withdrawn vessel content into the vessel for effecting mixing of the vessel content.2. The method of claim 1 , wherein the controlling of the mixing device comprises:determining a first level of a process parameter of the fermentation process, at which to initiate cropping;determining a second level of the process parameter at which to cease the mixing;monitoring the process parameter; andautomatically shutting off the mixing device when the process parameter has reached the second level.3. The method of claim 2 , wherein the process parameter is time and the first level is a future point in time determined by:measuring the first extract value a second extract value that is representative of an extract level of the vessel content at a second point in time during the fermentation process;linearly extrapolating the first and second extract values at the two points in time, to the future point in time when the extract level would reach a predetermined extract level.4. The method of claim 3 , wherein the second level of the process parameter ...

BREWING, FERMENTING, AND SERVICE KETTLE KEG WITH COMPRESSION DISPLACEMENT PLATE

A kettle keg for brewing and dispensing beer comprises a container having a bottom and upright sidewalls defining a chamber configured to receive a fermenting liquid. A compression displacement plate is slidably received within the container and between the upright sidewalls and configured to rest on a top surface of liquid received in the container to define an adjustable volume of the chamber. A dispensing port is in fluid communication with the chamber. Means for forcing the compression displacement plate against the top surface of the liquid create a motive force of the liquid toward the dispensing port. 1. A kettle keg for brewing and dispensing beer , comprising:a container having a bottom and upright sidewalls defining a chamber configured to receive a fermenting liquid;a dispensing port in fluid communication with the chamber;a compression displacement plate slidably received within the container and between the upright sidewalls and configured to rest on a top surface of liquid received in the container to define an adjustable volume of the chamber; andmeans for forcing the compression displacement plate against the top surface of the liquid to create a motive force of the liquid toward the dispensing port.2. The kettle keg of claim 1 , wherein the compression displacement plate includes peripheral edges forming an air seal with the upright sidewalls.3. The kettle keg of claim 2 , wherein the compression displacement plate includes a top weighted plate and a bottom plate sandwiching a flexible seal layer therebetween claim 2 , with an outer periphery of the flexible seal layer having a larger diameter than the top and bottom plates so as to bear against inside surfaces of the upright sidewalls.4. The kettle keg of claim 2 , wherein the compression displacement plate includes a channel formed about the peripheral edge of the plate and an O-ring within the channel to bear against the upright sidewalls of the container to create an air tight environment within ...

BEVERAGE MAKER

A beverage maker may include a fermentation tank; a fermentation lid configured to open and close the fermentation tank from above; and a restricting body provided on the fermentation tank and configured to restrict the fermentation lid in a vertical direction. The fermentation lid may include a hollow body configured to be pressed upward by pressure in the fermentation tank and having an open top, and an upper cover configured to cover the open top of the hollow body and having an outer support configured to support an upper end of the hollow body with respect to a radially outward direction. 1. A beverage maker , comprising:a fermentation tank;a fermentation lid configured to open and close the fermentation tank from above; and a hollow body configured to be pressed upward by pressure in the fermentation tank and having an open top; and', 'an upper cover configured to cover the open top of the hollow body and having an outer support configured to support an upper end of the hollow body with respect to a radially outward direction., 'a restricting body provided on the fermentation tank and configured to restrict the fermentation lid in a vertical direction, wherein the fermentation lid includes2. The beverage maker of claim 1 , wherein the outer support has a circular ring or arc shape.3. The beverage maker of claim 1 , wherein an inner support that supports the upper end of the hollow body with respect to a radially inward direction is further formed at the upper cover.4. The beverage maker of claim 3 , wherein the inner support has a circular ring or arc shape.5. The beverage maker of claim 1 , wherein a channel connecting portion that communicates with a fermentation space in the fermentation tank is formed at the hollow body claim 1 , and an opening for preventing interference with a channel connected to the channel connecting portion is formed at the upper cover.6. The beverage maker of claim 5 , wherein the opening is positioned inside further than the outer ...

Fermentation container and beverage maker having fermentation container

A fermentation container may include a main body; a bonding portion spaced in a downward direction apart from a bottom surface of the main body; a connecting portion configured to connect the bonding portion and the main body; a flexible container including a thermal bonding portion thermally bonded to a top surface of the bonding portion, and a container portion connected to the thermal bonding portion and forming a fermentation space under the bonding portion; and a pressing member comprising an elastic material and configured to press the thermal bonding portion to the bonding portion by being fitted between the main body and the thermal bonding portion.

Beverage maker and method for controlling beverage maker

A beverage maker may include a fermentation tank including a space in which a beverage is made, a refrigerant cycle device to cool the fermentation tank, a temperature sensor to detect a temperature of the fermentation tank, and a controller to drive the refrigerant cycle device to decrease a temperature of the fermentation tank which accommodates a mixture including an ingredient of the beverage to a fermentation temperature while the beverage is being made, to stop driving of the refrigerant cycle device when the temperature detected by the temperature sensor reaches a first step temperature of a plurality of step temperatures set higher than the fermentation temperature, and to re-drive the refrigerant cycle device after a predetermined period of time has elapsed.

Process for Preparing a Cereal-Based Beverage with Malt and Malt Rootlets

A process for preparing a cereal-based beverage, the method comprising: —providing malt or unmalted cereal grains; ˜mashing said malt or unmalted cereal grains to solubalize fermentable sugars therein the mashing comprising: —a first step wherein the malt or unmalted cereal grains are exposed to protease activity and optionally glucanase activity, the first step being carried out in a temperature interval A; —a subsequent second step wherein the malt or unmalted cereal grains are exposed to beta-amylase and alfa-amylase activity carried out in a temperature interval inhibiting the protease activity of the first step; —filtering the mashed malt or unmalted cereal grains to obtain a wort; —fermenting said wort to obtain the malt-based beverage; wherein the process comprises the addition of malt rootlets to the wort, characterised in that said malt rootlets are added to the malt or unmalted cereal grains during the second step of the mashing process at which protease activity is inhibited. 1. A process for preparing a cereal-based beverage , the method comprising:providing malt or unmalted cereal grains; a first step wherein the malt or unmalted cereal grains are exposed to protease activity and optionally glucanase activity, the first step being carried out in a temperature interval A;', 'a subsequent second step wherein the malt or unmalted cereal grains are exposed to beta-amylase and alfa-amylase activity carried out in a temperature interval inhibiting the protease activity of the first step;, 'mashing said malt or unmalted cereal grains to solubalize fermentable sugars therein the mashing comprisingfiltering the mashed malt or unmalted cereal grains to obtain a wort;fermenting said wort to obtain the malt-based beverage;wherein the process comprises the addition of malt rootlets to the wort, characterised in that said malt rootlets are added to the malt or unmalted cereal grains during the second step of the mashing process at which protease activity is inhibited ...

A BEVERAGE APPARATUS AND METHOD

A beverage apparatus, system and methods for use are provided. The apparatus includes a pressure vessel configured to receive a flexible bag for containing a beverage. A pressure release valve is connected to the bag, and a pressure source connected to the pressure vessel. A temperature adjustment device is also provided to adjust temperature within the pressure vessel. A controller controls the temperature adjustment device and the pressure source to achieve a desired temperature and pressure within the pressure vessel according to a current mode of the apparatus, where the current mode is selected from a plurality of modes.

PROLINE-SPECIFIC ENDOPROTEASE AND USE THEREOF

The present invention relates to a polypeptide having proline-specific endoprotease activity, wherein the polypeptide has less than 70% residual activity when the polypeptide has been kept at a temperature of 65° C. for 15 min. 1. A polypeptide having proline-specific endoprotease activity , wherein the polypeptide has less than 70% residual activity on acetyl-AlaAlaPro-paranitroaniline (Ac-AAP-pNA) as a substrate after the polypeptide has been kept at a temperature of 65° C. for 15 min.2. A polypeptide having proline-specific endoprotease activity claim 1 , optionally according to claim 1 , wherein the polypeptide is selected from the group consisting of:i. a polypeptide, which, when aligned with an amino acid sequence according to SEQ ID NO: 1 comprises an amino acid substitution at a position corresponding to position 469, and optionally at least one further amino acid substitution at position 204, 304, 377, 466, and/or 477, wherein the position is defined with reference to SEQ ID NO: 1;ii. a polypeptide, which, when aligned with an amino acid sequence according to SEQ ID NO: 1 comprises an amino acid selected from the group consisting of Ala (A), Cys (C), Asp (D), Glu (E), Phe (F), Gly (G), His (H), Ile (I), Lys (K), Leu (L), Met (M), Asn (N), Gln (Q), Arg (R), Ser (S), Thr (T), Val (V), Trp (W), and Tyr (Y) at a position corresponding to position 469, and optionally an amino acid of Phe (F) at position 204, Ser (S) at position 304, Ala (A) at position 377, Thr (T) at position 466 and/or Ala (A) at position 477, wherein the position is defined with reference to SEQ ID NO:1;iii. a polypeptide comprising an amino acid sequence according to SEQ ID NO: 1, wherein SEQ ID NO: 1 comprises at least one amino acid substitution selected from the group consisting of P469A, P469C, P469D, P469E, P469F, P469G, P469H, P469I, P469K, P469L, P469M, P469N, P469Q, P469R, P469S, P469T, P469V, P469W, and P469Y, and optionally an amino acid substitution I204F, P304S, P377A, P466T, and ...

Thermostable Alpha-Amylases

The present invention relates to an isolated polynucleotide comprising an open reading frame encoding a polypeptide having alpha-amylase activity, the polypeptide selected from the group consisting of: 1. An isolated polynucleotide comprising an open reading frame encoding a polypeptide having alpha-amylase activity , the polypeptide selected from the group consisting of:a) a polypeptide comprising an amino acid sequence which has at least 70% identity with amino acids 22 to 450 of SEQ ID NO:4;{'i': 'E. coli', 'b) a polypeptide comprising an amino acid sequence which has at least 70% identity with the polypeptide encoded by the amylase encoding part of the polynucleotide inserted into a plasmid present in the host deposited under the Budapest Treaty with DSMZ under accession number DSM 15334;'}c) a polypeptide encoded by a polynucleotide comprising a nucleotide sequence which has at least 70% identity with the sequence shown from position 68 to 1417 in SEQ ID NO:3; andd) a fragment of (a), (b) or (c) that has alpha-amylase activity.2. The polynucleotide according to claim 1 , wherein the polypeptide is an artificial variant comprising an amino acid sequence that has one or more truncation(s) claim 1 , and/or at least one substitution claim 1 , deletion claim 1 , and/or insertion of an amino acid as compared to amino acids 22 to 450 of SEQ ID NO:4.3. The polynucleotide according to claim 1 , wherein the polypeptide comprises an amino acid sequence which has at least 70% identity with amino acids 22 to 450 of SEQ ID NO:4.4. The polynucleotide according to claim 1 , wherein the polypeptide comprises the amino acids 22 to 450 of SEQ ID NO:4.5. The polynucleotide according to claim 1 , wherein the polypeptide consists of the amino acids 22 to 450 of SEQ ID NO:4.6E. coli. The polynucleotide according to claim 1 , wherein the polypeptide comprises an amino acid sequence which has at least 70% identity with the polypeptide encoded by the amylase encoding part of the ...

BEVERAGE MAKER

A beverage maker that controls a primary fermentation operation and a secondary fermentation operation based on recipe information of a beverage to be made. In the primary fermentation operation, the beverage maker controls a gas discharge valve to open a gas discharge channel for a first open time based on the recipe information, controls the gas discharge valve to close the gas discharge channel for a close time based on the recipe information after the first open time has elapsed, senses a variation in an inner pressure of a fermentation tank using the gas pressure sensor for the close time, and determine whether the primary fermentation operation is completed, based on the sensed variation. 1. A beverage maker , comprising:a fermentation tank having a space to make a beverage;a gas discharge channel that communicates with an inner portion of the fermentation tank;a gas discharge valve disposed on the gas discharge channel;a gas pressure sensor disposed in the gas discharge channel to sense an inner pressure of the fermentation tank; and in the primary fermentation operation, control the gas discharge valve to open the gas discharge channel for a first open time based on the recipe information;', 'control the gas discharge valve to close the gas discharge channel for a close time based on the recipe information after the first open time has elapsed;', 'sense a variation in the inner pressure of the fermentation tank using the gas pressure sensor for the close time; and', 'determine whether the primary fermentation operation is completed, based on the sensed variation., 'a controller configured to perform a primary fermentation operation and a secondary fermentation operation based on recipe information of the beverage to be made, wherein the controller is configured to2. The beverage maker of claim 1 , wherein the controller is configured to:control the gas discharge valve to open the gas discharge channel for a second open time based on the recipe information ...

BEVERAGE MAKER

A beverage maker may include a fermenter having an opening; a fermentation lid hinged to the fermenter and configured to open and close the opening from above; a hinge shaft connected to the fermentation lid and configured to rotate with the fermentation lid; a rotary gear connected to the hinge shaft; and a gear damper provided at the fermenter and engaged with the rotary gear. 1. A beverage maker , comprising:a fermenter having an opening;a fermentation lid hinged to the fermenter and configured to open and close the opening from above;a hinge shaft connected to the fermentation lid and configured to rotate with the fermentation lid;a rotary gear connected to the hinge shaft; anda gear damper provided at the fermenter and engaged with the rotary gear.2. The beverage maker of claim 1 , wherein the fermentation lid includes:a lid body; and a lid seat body in which the lid body is seated and on which the gear damper is installed; and', 'a pair of shaft supports formed on the lid seat body and that support the hinge shaft with the hinge portion therebetween such that the hinge shaft rotates., 'a hinge portion positioned outside of the lid body and connected with the hinge shaft, and wherein the fermenter includes3. The beverage maker of claim 2 , further comprising a damper mount provided on an outer surface of the lid seat body and on which the gear damper is mounted.4. The beverage maker of claim 2 , wherein the hinge shaft includes:a shaft portion positioned inside of the hinge portion;a pair of extending portions that extends from both ends of the shaft portion and positioned inside of the pair of shaft supports; anda gear connecting portion that extends from any one of the pair of extending portions, positioned outside of the pair of shaft supports, and connected with the rotary gear.5. The beverage maker of claim 4 , further comprising a bushing provided between an inner circumference of the pair of shaft supports and an outer circumference of the pair of ...

System and method of controlling temperature of a medium by refrigerant vaporization and working gas condensation

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.

BARLEY FOR PRODUCTION OF FLAVOR-STABLE BEVERAGE

According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which-through further enzymatic or spontaneous reactions-may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off flavors, even after prolonged storage of the beverage. 1. A barley plant , or a part thereof , wherein said plant or part thereof comprises less than 1% of the LOX-1 protein activity compared to a wild-type barley plant.2. The barley plant claim 1 , or a part thereof claim 1 , according to claim 1 , wherein the gene encoding LOX-1 of said plant comprises a premature nonsense codon.3. The barley plant claim 1 , or a part thereof claim 1 , according to claim 1 , wherein the gene encoding LOX-1 of said plant comprises at least one mutation within a splice site.4. The plant product according to claim 15 , wherein the plant product is a malt composition comprising a processed barley plant or part thereof claim 15 , wherein said barley plant is the barley plant comprises less than 1% LOX-1 protein compared to a wild-type barley plant.5. The plant product according to claim 15 , wherein the plant product is a wort composition prepared using the barley plant or part thereof comprising less than 1% LOX-1 protein compared to a wild-type barley plant.6. The plant product according to claim 5 , wherein the plant product is a wort composition claim 5 , and wherein said composition is prepared using an enzyme composition or an enzyme mixture composition.7. The plant product according to claim 15 , wherein the plant product is a beverage having stable organoleptic qualities claim 15 , wherein said ...

LEGLESS INSULATED FERMENTING TANK

The apparatus includes a fermentation tank of a type including a cylindrical tank shell and a downwardly-directed frustoconical tank bottom affixed to a bottom edge of the cylindrical tank shell. An upwardly-directed frustoconical support positioned below the cylindrical tank is configured to have a centrally located aperture for receiving and supporting a lower portion of the tank bottom. The tank includes an outer cylindrical sleeve configured to receive the cylindrical tank shell, tank bottom, and support to form a tank assembly, wherein the assembly includes an annular gap between the tank shell and sleeve, and a cavity between the sleeve, tank bottom, and support. Rigid foam insulation is then filled within the annular gap and cavity to provide structural rigidity to the assembly as well as insulative properties to maintain the stored liquid at a desired temperature. 1. A fermentation tank comprising:a cylindrical tank shell;a downwardly-directed frustoconical tank bottom affixed to a bottom edge of the cylindrical tank shell;an upwardly-directed support positioned below the cylindrical tank shell having a centrally located aperture receiving a lower portion of the tank bottom;an outer cylindrical sleeve configured to receive the cylindrical tank shell, tank bottom, and support to form a tank assembly, wherein the assembly includes an annular gap between the tank shell and sleeve, and a cavity between the sleeve, tank bottom, and support; andrigid foam insulation filled within the annular gap and cavity.2. The fermentation tank of claim 1 , wherein the support includes an upwardly-directed frustoconical support positioned below the cylindrical tank shell having a centrally located aperture receiving a lower portion of the tank bottom.3. The fermentation tank of claim 1 , wherein the tank bottom forms a downward angle and the support forms an upward angle claim 1 , where the downward angle is greater than the upward angle.4. The fermentation tank of claim 1 , ...

METHOD OF USING ALPHA-AMYLASE FROM ASPERGILLUS CLAVATUS AND PULLULANASE FOR SACCHARIFICATION

A fungal alpha amylase is provided from (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 and a pullulanase 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 alpha 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 alpha amylase from . This facilitates the utilization of the oligosaccharide composition by a fermenting organism in a simultaneous saccharification and fermentation process, for example. 1. A method of saccharifying a composition comprising starch to produce a composition comprising glucose , wherein said method comprises:(i) contacting said composition comprising starch with a pullulanase and with an isolated AcAmyl or variant thereof having α-amylase activity comprising an amino acid sequence with at least 80% amino acid sequence identity to (a) residues 20-636 of SEQ ID NO:1 or (b) residues 20-497 of SEQ ID NO:1; and(ii) saccharifying said composition comprising starch to produce said composition comprising glucose; wherein said pullulanase and said isolated AcAmyl or variant thereof catalyze the saccharification of the starch composition to glucose.2. The method of claim 1 , wherein the AcAmyl or variant thereof is dosed at about 17%-50% claim 1 , or optionally about 17%-34% the dose of AkAA claim 1 , to reduce the same quantity of residual starch under the same conditions.3. The method of claim 1 , wherein the saccharification results in about 8%-14% less residual starch compared to a saccharification carried out by said pullulanase and AkAA under the same conditions.43. The method of any one of - claims 1 , wherein the AcAmyl or variant thereof is dosed ...

HIGH-FIBER, LOW-SUGAR SOLUBLE DIETARY FIBERS, PRODUCTS INCLUDING THEM AND METHODS FOR USING THEM

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake. 1. A soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a combined DP1+DP2 content of no more than 3 wt % on a dry solids basis.2. A soluble dietary fiber according to having a fiber content of at least 99%.3. A soluble dietary fiber according to claim 1 , having a DP1+DP2 content of no more than 1.0 wt % on a dry solids basis.4. A soluble dietary fiber according to claim 1 , having a DP2 content of no more than 1.0 wt % on a dry solids basis.5. A soluble dietary fiber according to claim 1 , having a DP1 content of no more than 1.0 wt % on a dry solids basis.6. A soluble dietary fiber according to claim 1 , having at least 99 wt % dextrose residues on a dry solids basis.7. A soluble dietary fiber according to claim 1 , having no more than 0.5 wt % sugar alcohol residues on a dry solids basis.8. A soluble dietary fiber according to claim 1 , wherein the soluble dietary fiber has a weight-average molecular weight in the range of 1000 g/mol to 2500 g/mol.9. A soluble dietary fiber according to claim 1 , wherein the soluble dietary fiber has a polydispersity of no more than 1.8.10. A soluble dietary fiber according to claim 1 , having a linkage pattern comprising:30-45% terminally-linked glucopyranosyl residues;18-30% 6-linked glucopyranosyl residues;4-12% 4-linked glucopyranosyl residues;4-13% 3-linked glucopyranosyl residues;3-8% 2-linked glucopyranosyl residues;2-10% 4,6-linked glucopyranosyl residues;2-7% 3,6-linked glucopyranosyl ...

BEER MANUFACTURING DEVICE AND METHOD FOR MANUFACTURING BEER BY USING SAME

The present invention relates to a beer manufacturing device configured such that it is possible to directly produce and sell beer, the yeast of which is alive, on the spot without any expertise, and it is possible to easily manufacture various kinds of beer automatically at a low cost through a single session without a concern that the same will be contaminated by contact with the outside. A beer manufacturing device according to an embodiment of the present invention may comprise: a chamber; a coupler fixedly installed in the chamber, the coupler comprising a wort channel and a gas channel; a channel portion connecting the wort channel and the gas channel of the coupler; a sterilizing/washing cap coupled to the coupler such that the channel portion becomes a closed channel; a sterilizing/washing filter container connected to the channel portion, sterilizing/washing water being stored in the sterilizing/washing filter; a pump connected to the channel portion; and a control portion for controlling the operation of the pump such that the sterilizing/washing water stored in the sterilizing/washing filter container circulates through the channel portion that has become a closed channel. 1. A beer manufacturing apparatus comprising:a chamber;a coupler fixedly installed in the chamber and including a wort line and an air line;a flow path unit configured to connect the wort line of the coupler to the air line of the coupler;a sterilization and washing cap coupled to the coupler to form the flow path unit as a closed flow path;a sterilization and washing filter bottle connected to the flow path unit and configured to contain sterilization and washing water therein;a pump connected to the flow path unit; anda controller configured to control an operation of the pump to circulate the sterilization and washing water contained in the sterilization and washing filter bottle, in the flow path unit formed as the closed flow path.2. The beer manufacturing apparatus of claim 1 , ...

SYSTEMS AND METHODS FOR MAKING SPENT GRAIN DOUGH PRODUCTS

The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey. 1. A method for producing an alcoholic beverage and spent grain dough products comprising:malting a grain mixture to produce a malted grain mixture;milling the malted grain mixture to produce a milled malted grain mixture;cleaning the milled malted grain mixture to remove detritus from the milled malted grain mixture;mashing the milled malted grain mixture to form a mash;separating spent grain from the mash;processing the spent grain in a food-safe manner;combining the spent grain with a composition of dry goods and wet goods to form a dough mixture; andprocessing the mash to form an alcohol product mixture.2. The method of claim 1 , wherein the detritus removed from the milled malted grain mixture is combined with the spent grain separated from the mash to form a spent grain mixture.3. The method of claim 1 , wherein the processing the mash further comprises fermenting the mash to form the alcohol product mixture.4. The method of claim 3 , further comprising distilling the alcohol product mixture to form a distilled alcohol product.5. The method of claim 1 , wherein the separating the spent grain from the mash comprises lautering the mash to produce the spent grain and wort.6. The method of claim 5 , further comprising processing the wort to form a brewed alcohol product.7. The method of claim 1 , further comprising freezing the dough mixture.8. The method of claim 1 , wherein the processing the spent grain in a food-safe manner comprises:draining the spent grain of ...

ANTIMICROBIAL YEAST PREPARATION AND METHODS FOR PREPARATION AND USE THEREOF

Provided are methods of making and using an antimicrobial composition, optionally including adding one or more enzymes to a suspension of lees, wherein the lees was formed by fermenting fruit with yeast and the one or more optional enzymes comprise a protease, a carbohydrase, or a combination of a protease and a carbohydrase; and forming a dried lees by drying the lees. In some examples the fruit includes chardonnay grapes, pinot noir grapes, cabernet franc grapes, or a combination of any two or more of chardonnay grapes, pinot noir grapes, and cabernet franc grapes; the yeast includes one or more strains of yeast; and drying the lees by heating it. In some examples, trub made from fermenting a grain such as barley is used instead of lees. An antimicrobial composition made as provided may be administered to an animal to inhibit bacterial growth. 154-. (canceled)55. A method , comprising:inhibiting microbial growth in an animal by administering to the animal an antimicrobial composition, wherein the antimicrobial composition was formed by fermenting a substance with yeast to form a fermentation residual yeast precipitate, adding one or more enzymes to the fermentation residual yeast precipitate, heating the fermentation residual yeast precipitate at between 90° F. and 200° F., and reducing the water content of the fermentation residual yeast precipitate to less than 1% w/w to form a dried granular product, whereinthe substance is selected from the group consisting of a varietal of grapes, malt, molasses, honey, barley, meal, cellulose fiber, wheat, rye, barley, rice, oat, and any combination of two or more of the foregoing, andthe one or more enzymes comprises a protease, a carbohydrase, or a combination of a protease and a carbohydrase.56. The method of claim 55 , wherein the substance comprises a varietal of grapes and the fermentation residual yeast precipitate comprises lees claim 55 , andthe varietal of grapes is selected from the group consisting of chardonnay, ...

ENZYMES

The present invention relates to new enzymes with improved properties and to compositions comprising these enzymes suitable for use in the production of a food, feed, or malt beverage product, such as in a brewing process. 141-. (canceled)42. An enzyme exhibiting endo-1 ,4-β-xylanase activity , wherein the enzyme comprises an amino acid sequence having at least 80% identity with SEQ ID NO:1 , or any functional fragment thereof.43. A DNA construct comprising a DNA sequence encoding enzyme according to .44. A cell that has been transformed with a DNA construct of .45. A preparation comprising an enzyme according to .46. A composition comprising the enzyme according to and β-glucanase.47. A composition comprising a combination of at least two enzymes claims 42 , said two enzymes having an amino acid sequence having at least 80% sequence identity with an amino acid sequence having the respective SEQ ID: NO claims 42 , or any functional fragment thereof claims 42 , selected from the group consisting ofSEQ ID NO:1 and SEQ ID NO:7;SEQ ID NO:1 and SEQ ID NO:8;SEQ ID NO:1 and SEQ ID NO:9;SEQ ID NO:1 and SEQ ID NO:10;SEQ ID NO:1 and SEQ ID NO:11;SEQ ID NO:1 and SEQ ID NO:12;SEQ ID NO:1 and SEQ ID NO:13;SEQ ID NO:1 and SEQ ID NO:14;SEQ ID NO:1 and SEQ ID NO:15;and SEQ ID NO:1 and SEQ ID NO:16.48. In a method of making a food or beverage product claim 42 , the improvement comprising the use of the enzyme according to to make the food or beverage product.49. A method of altering filterability of a starch-comprising material claim 42 , said method comprising the step of treating said starch-comprising material with the enzyme according to .50. A method of reducing pressure built up during lautering in a brewing application claim 42 , said method comprising the step of treating a brewing mash with the enzyme according to .51. A method for the production of a food or beverage product claim 42 , said method comprising the step of treating a starch-comprising material with the enzyme ...

FLEXIBLE FILMS, BAGS THEREFROM, AND PRODUCTS THEREIN WITH EXTENDED SHELF LIFE

This invention relates to flexible polymeric films, pouches or bags made from such flexible films, and such pouches comprising products therein. The flexible films and the pouches of the present invention, surprisingly, manifest not only high flex-crack resistance, but also a reduced oxygen transmission rate, even when exposed to varying levels of relative humidity, including relative humidity above 90%. Furthermore, this invention also relates to pouches comprising products that have improved shelf life owing to a minimal penetration of oxygen while having been exposed to high humidity. 1. A polymeric film for preparing flexible bags , comprising the following layers:(A) a sealant layer, wherein said sealant layer comprises LLDPE;(B) an OTR-reducing barrier layer, wherein said OTR-reducing barrier layer comprises metallized PET or metallized BoPA; and(C) an FCR-improving layer, wherein said FCR-improving layer comprises EVOH co-ex;{'sup': 3', '2, 'wherein said polymeric film demonstrates an oxygen transmission rate (OTR) not greater than 1 cm/m-day after 50 cycles of Gelbo Flex test.'}2. The polymeric film as recited in claim 1 , wherein said flexible bag demonstrates an oxygen transmission rate (OTR) not greater than 1.5 cm/m-day after 100 cycles of Gelbo Flex test.3. The polymeric film as recited in claim 1 , wherein said sealant layer claim 1 , said OTR-reducing barrier layer claim 1 , and said FCR-improving layer each have a thickness in the range of from about 25 microns to 100 microns.4. The polymeric film as recited in claim 1 , made using at least one of the following processes:extrusion lamination, thermal lamination, with-solvent adhesion, solventless adhesion, coating, and co-extrusion multi-layer technology.5. A flexible bag prepared from a polymeric film claim 1 , wherein said polymeric film comprises the following layers:(A) a sealant layer, wherein said sealant layer comprises LLDPE;(B) an OTR-reducing barrier layer, wherein said OTR-reducing barrier ...

Keg cap integrated with yeast capsule, coupler for coupling keg cap integrated with yeast capsule, and beer-making device provided with same

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 passage unit; and a control unit for controlling the operation of the pump so that the yeast contained in the yeast capsule is supplied to the wort contained in the keg.

Beverage maker and method for controlling beverage maker

A beverage maker and a method for controlling a beverage maker are provided. The beverage maker may include a fermentation tank forming a space in which a beverage is made, a gas discharge channel connected to an inside of the fermentation tank, a gas discharge valve disposed in the gas discharge channel, a flow sensor disposed in the gas discharge channel, and a controller configured to control a primary fermentation operation of the beverage to be made. The controller may be configured to further perform the primary fermentation operation by opening the gas discharge valve, when completion of the primary fermentation operation is confirmed, acquire information on an amount of carbon dioxide discharged via the gas discharge channel using the flow sensor while the primary fermentation operation is further performed, and perform a bottling inducing operation for bottling of the beverage, which is being made, into an external container, based on the amount of discharged carbon dioxide.

METHOD OF MAKING CONCENTRATE FOR BEVERAGES

One embodiment of the present invention is a nested fermentation method for making a beverage, such as an alcoholic or non-alcoholic beer, a wine, or the like, the method comprising the steps of: creating a first solution, wherein creating the first solution comprises fermenting first fermentation ingredients; creating a second solution, wherein creating the second solution comprises removing a first portion of alcohol from the first solution; creating a third solution, wherein creating the third solution comprises removing a first portion of water from the second solution; creating a fourth solution, wherein creating the fourth solution comprises adding second fermentation ingredients to the third solution and fermenting the second fermentation ingredients in the third solution. 1. A method for making a concentrated solution that can be used to produce a beverage , the method comprising:creating a first solution, wherein creating the first solution comprises performing a first fermentation process on first fermentation ingredients;creating a second solution, wherein creating the second solution comprises removing an initial portion of alcohol and an initial portion of water from the first solution; andcreating a third solution, wherein creating the third solution comprises adding second fermentation ingredients to the second solution and performing a second fermentation process on the second fermentation ingredients in the second solution.2. The method of claim 1 , wherein removing the initial portion of alcohol and the initial portion of water from the first solution comprises using reverse osmosis.3. The method of claim 1 , further comprising:creating a reduced alcohol concentrated beverage solution, wherein creating the reduced alcohol concentrated beverage solution comprises adding aromatics to the third solution.4. The method of claim 1 , further comprising:creating an alcoholic concentrated beverage solution, wherein creating the alcoholic concentrated ...

WASTE BEER RECOVERY

This invention relates to a method for recovering beer during a beer brewing process. In the method, yeast entrained in beer is recovered from a fermentation step . The yeast is separated from the beer to provide recovered beer . The recovered beer is passed through an ultraviolet (UV) photo-sterilization unit , to provide sterilized recovered beer which is recycled to the fermentation step . The invention uses ultraviolet light to achieve a microbially safe beer recovered from surplus yeast, and the recovered beer is recycled back to the brewing process, thereby saving financially as well as water loss. 1. A method for the recovery of alcoholic liquid separated from yeast entrained in alcoholic liquid after a fermentation process , wherein the separated alcoholic liquid is recycled to the fermentation process.2. The method claimed in claim 1 , wherein the separated alcoholic liquid is sterilized with ultraviolet light prior to introduction to the fermentation process.3. The method claimed in claim 2 , wherein the separated alcoholic liquid is sterilized with ultra violet light at a wavelength of 200 to 400 nm.4. The method claimed in claim 3 , wherein the separated alcoholic liquid is sterilized with ultra violet light at a wavelength of 250 to 300 nm.5. The method claimed in claim 4 , wherein the separated alcoholic liquid is sterilized with ultra violet light at a wavelength of 254 to 246 nm.6. The method claimed in claim 5 , wherein the separated alcoholic liquid is sterilized with ultra violet light at a wavelength of 254.9 nm.7. A method for recovering beer during a beer brewing process including the following steps:a) boiling a wort;b) cooling the boiled wort to obtain a cooled wort;c) combining the cooled wort with yeast and fermenting the wort in a fermentation process to produce a beer liquid product containing alcohol;d) recovering yeast entrained in beer from the fermentation process;e) separating yeast from the beer to obtain a recovered beer containing ...

AUTOMATED BEER BREWING DEVICE

A device for automatically brewing beer that automates the tasks and operations of the brewing process. The device has an insulated enclosure, a brewing chamber positioned within the enclosure, a flexible brew pouch positioned below and fluidly interconnected to the brewing chamber, wherein the flexible brew pouch can be adjusted between a first volume and at least a second volume that is greater than the first volume, a yeast collection bin positioned below and interconnected to the brew pouch, and at least one source of heat positioned within the enclosure. A temperature sensor is associated with the brewing chamber. A pressure sensor, a near infrared sensor, and a heat exchanger are associated with the brew pouch. A controller operates the heat exchange assembly and the source of heat according to data received from the temperature sensor, the near infrared sensor, and the pressure sensor and a recipe that is uploaded to the controller by a user to automatically brew beer. 1. A device for automatically brewing beer , comprising:an enclosure having at least one door for permitting access to an interior of the enclosure;a brewing chamber positioned within the enclosure for receiving a first amount of hops and a first amount of grains without separation;a flexible brew pouch positioned below and fluidly interconnected to the brewing chamber, wherein the flexible brew pouch can be adjusted between a first volume and at least a second volume that is greater than the first volume;a yeast collection bin positioned below and fluidly interconnected to the brew pouch; andat least one source of heat positioned within the enclosure.2. The device of claim 1 , further comprising a temperature sensor associated with the brewing chamber.3. The device of claim 2 , further comprising a pressure sensor and a near infrared sensor associated with the brew pouch.4. The device of claim 3 , further comprising a heat exchange assembly associated with the brew pouch.5. The device of claim ...