In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. In one aspect, the polypeptides of the invention can be used as amylases, for example, alpha amylases, to catalyze the hydrolysis of starch into sugars. In one aspect, the invention provides delayed release compositions comprising a desired ingredient coated by a latex polymer coating.

The present disclosure relates to isolated polypeptides having alpha-amylase activity, polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing the polypeptides, and method of using polypeptides, including in ethanol production processes.

The disclosure is directed at a method and apparatus for producing an alcoholic beverage. In the current disclosure, the method and apparatus include the use of a nanobubble solution, such as nanobubble water, in the production of the alcoholic beverage. A nanobubble solution is produced

The invention relates to a brewing plant for continuously or discontinuously obtaining and treating a wort in the beer brewery or beverage industry; wherein the wort derived based on a surface filtration, is obtained continuously or discontinuously. In a second device the wort obtained as such, is set to a first temperature between 0 and 86 C. after completing of the thermal treatment of the wort; and an enzyme-containing substrate is added by means of an apparatus. Therein, the first apparatus for setting the temperature of the wort to a first temperature is arranged downstream to an apparatus for keeping hot or boiling of the wort. The apparatus is arranged downstream to the first apparatus for setting the temperature of the wort to the first temperature. Moreover, a corresponding method and corresponding uses are suggested.

The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.

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.

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.

Provided herein is an effervescent beer containing 0.005-0.17 mg/ml riboflavin such that the beer fluoresces upon exposure to light having an emission spectrum of about 100-500 nm. The riboflavin may be added alone or in combination with one or more additional agents to enhance the flavor, intensity and/or color of the light. Methods of producing such beers are also provided.

A system and method in a process for making a fermented beverage (FB), such as a bright beer, and producing a clarified FB, using a caustic dosing system to neutralize naturally-present organic acids typically present in a the fermented beverage (such as a bright beer) to the salt forms of the organic acids, and removing or separated the salts to form the clarified fermented beverage or clarified bright beer.

Methods of using thermostable serine proteases are described herein.