The present disclosure relates to a method for reducing water consumption in tartaric stabilization of wine by electrodialysis, comprising the following steps: passing an aqueous stream comprising a weak organic acid between a tank and an electrodialysis module; feeding the electrodialysis module with a stream of wine to be treated so that potassium bitartrate or calcium tartrate pass from the wine to be treated to the aqueous stream which flows between the tank and the electrodialysis module, so that during the passage of the aqueous stream through the electrodialysis module, the potassium bitartrate or calcium tartrate initially present in the wine stream are transferred to the aqueous stream and discarding the aqueous stream when it reaches a certain potassium bitartrate or calcium tartrate saturation point.

The present invention relates to an inulin-based prebiotic complex enriched with vitamin B12 and selenium, which finds use in the field of food, nutraceutical, herbal, pharmaceutical preparations.

The present disclosure relates to a method of increasing an amount of a stilbenoid, and/or one or more compounds selected from the group consisting of TCA cycle metabolites, polyamine alkaloids, 4-aminobutyric acid, abscisic acid and salts thereof in a plant, the method comprising steps of: irradiating the plant, part, crushed material or cultured plant cell with light, wherein a fluence at a wavelength range of 275-295 nm is 50,000-2,500,000 μmol/m.sup.2, while at the same time a fluence at a wavelength range of 200-270 nm is less than 20% of the fluence at the wavelength range of 275-295 nm; and storing the irradiated plant, part, crushed material or cultured plant cell in a dark place for 1 day or more.

The present disclosure relates to a method of increasing an amount of a stilbenoid, and/or one or more compounds selected from the group consisting of TCA cycle metabolites, polyamine alkaloids, 4-aminobutyric acid, abscisic acid and salts thereof in a plant, the method comprising steps of: irradiating the plant, part, crushed material or cultured plant cell with light, wherein a fluence at a wavelength range of 275-295 nm is 50,000-2,500,000 μmol/m.sup.2, while at the same time a fluence at a wavelength range of 200-270 nm is less than 20% of the fluence at the wavelength range of 275-295 nm; and storing the irradiated plant, part, crushed material or cultured plant cell in a dark place for 1 day or more.

The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. ##STR00001##
The compositions of the invention are expected to ameliorate some of the negative side effects associated with the consumption of alcohol, such as hangover and facial flushing.

An alcoholic beverage containing ultrafine bubbles of hydrogen with an antioxidative function is provided that is produced by a reductive fermentation technique of alcohol and contains only a small amount of acetaldehyde. A method and an apparatus of oxidative-reductive fermentation of varieties of alcoholic beverages are provided based on facilitation of proliferation of microorganisms under an oxidative condition and a reductive fermentation technique. The reductive fermentation technique suppresses oxidative degradation of generated pyruvic acid, activate alcohol dehydrogenase, and facilitates production of alcohol from acetaldehyde which is an intermediate product, and a gas exchanging function of the ultrafine bubbles of hydrogen decreases acetaldehyde that remains in a period of alcohol fermentation. The technique facilitates fermentation, increases alcohol yield, decreases acetaldehyde content, and enhances fresh savor, mellow taste and an antioxidative function of an alcoholic beverage.

An alcoholic beverage containing ultrafine bubbles of hydrogen with an antioxidative function is provided that is produced by a reductive fermentation technique of alcohol and contains only a small amount of acetaldehyde. A method and an apparatus of oxidative-reductive fermentation of varieties of alcoholic beverages are provided based on facilitation of proliferation of microorganisms under an oxidative condition and a reductive fermentation technique. The reductive fermentation technique suppresses oxidative degradation of generated pyruvic acid, activate alcohol dehydrogenase, and facilitates production of alcohol from acetaldehyde which is an intermediate product, and a gas exchanging function of the ultrafine bubbles of hydrogen decreases acetaldehyde that remains in a period of alcohol fermentation. The technique facilitates fermentation, increases alcohol yield, decreases acetaldehyde content, and enhances fresh savor, mellow taste and an antioxidative function of an alcoholic beverage.

The invention provides a transgenic Glycine max event MON87751, plants, plant cells, seeds, plant parts, progeny plants, and commodity products comprising event MON87751. The invention also provides polynucleotides specific for event MON87751, plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides for event MON87751. The invention also provides methods related to event MON87751.

Methods and apparatus are disclosed for: 1) the gentle, controlled mixing of solid and liquid botanical components during fermentation; and 2) the regulation of parameters in cap material and juice during primary fermentation to optimize attributes such as expressive organoleptic characteristics including bouquet, texture and flavor, while simultaneously and selectively monitoring and mitigating the deleterious effects of reduced sulfur compounds, harmful bacteria, multicellular fungi, and/or biogenic amines during the artisan creation of ultra-premium fine wines and other alcoholic libations according to a customized schedule.

Methods and apparatus are disclosed for: 1) the gentle, controlled mixing of solid and liquid botanical components during fermentation; and 2) the regulation of parameters in cap material and juice during primary fermentation to optimize attributes such as expressive organoleptic characteristics including bouquet, texture and flavor, while simultaneously and selectively monitoring and mitigating the deleterious effects of reduced sulfur compounds, harmful bacteria, multicellular fungi, and/or biogenic amines during the artisan creation of ultra-premium fine wines and other alcoholic libations according to a customized schedule.