The present disclosure concerns recombinant yeast host cells expressing one or more heterologous polypeptide for making a flavour compound and a native ethanol production pathway. The recombinant yeast host cells can be used in a subsequent production process to make flavoured alcoholic beverage products, such as beers.

The invention relates to a starch-derived beverage comprising 4-20 wt. % carbohydrates, said beverage containing, calculated by weight of carbohydrates: 5-65 wt. % of glucose; 0-65 wt. % of fructose; 0-50 wt. % of sucrose; 0.1-30 wt. % of maltose; 0.03-8 wt. % of maltotriose; 3-35 wt. % of oligoglucose having a degree of polymerisation in the range of 4-10;
wherein the combination of glucose and fructose constitutes at least 20 wt. % of the carbohydrates.

The beverage according to the invention is similar to existing non-fermented malt beverages, such as “Malta”, except that similar sweetness is achieved with a lower carbohydrate content.

The invention further relates to a process of producing the aforementioned beverage.

Hot sauces are disclosed that contain capsaicin, ethyl alcohol and solids. The hot sauces may be in the form of a suspension and may be at least 1,000 SHU on the Scoville scale. The suspension may also be between 16 and 65% alcohol by volume.

Hot sauces are disclosed that contain capsaicin, ethyl alcohol and solids. The hot sauces may be in the form of a suspension and may be at least 1,000 SHU on the Scoville scale. The suspension may also be between 16 and 65% alcohol by volume.

The present invention relates to the field of fermentation, more particularly to ethanol production. Even more particularly the present invention relates to reduced aroma production during fermentation processes. The present invention provides mutant alleles and chimeric genes useful to develop yeast strains to limit acetate ester levels during fermentation. In addition, the invention also relates to the use of such yeast strains as well as of compounds for the production of fermented foods and liquids with reduced acetate ester levels.

The present invention relates to the field of fermentation, more particularly to ethanol production. Even more particularly the present invention relates to reduced aroma production during fermentation processes. The present invention provides mutant alleles and chimeric genes useful to develop yeast strains to limit acetate ester levels during fermentation. In addition, the invention also relates to the use of such yeast strains as well as of compounds for the production of fermented foods and liquids with reduced acetate ester levels.

Exemplary embodiments include a filling apparatus that can be connected to a valve on a keg, such as a Sankey-D valve, and can be used to pour alcohol and other liquids into the keg, which may be pre-filled with a non-alcoholic drink mix. The filling apparatus has an upper structure coupled to a valve assembly which is coupled to a lower structure configured to mate with a keg valve. The filling apparatus may be designed to depress portions of the keg valve to allow for both filling and venting of the keg simultaneously. The filling apparatus may include a Sankey-D coupler or a coupler with a probe portion as the lower body portion.

A domestic beverage dispensing device includes a conduit for supplying the beverage from keg to a tap and a cooling member. The cooling member has a passage surrounded by heat conductive material. A disposable tube of deformable material forms at least a part of the conduit and extends through the passage. The deformability of the material of the disposable tube is such that the outer surface of the wall of the tube abuts against the inner surface of the passage when the beverage is pressurized.

The embodiments disclose a method including harvesting fresh bamboo leaves from an organic certified bamboo forest, using hot air to sterilize and dry bamboo leaves, shredding and packing the dry bamboo leaves, mixing sterilized water steam and the shredded dry bamboo leaves for extracting the dry bamboo leaves essence into a bamboo leaf condensate, filtering the bamboo leaf condensate through sterile filters and devices, mixing in purified water and additives to the filtered bamboo leaf condensate for creating bamboo leaf extract based products for human consumption and use, and packaging the bamboo leaf extract based products including bottled beverages, cosmetics, pharmaceuticals, and foods, food additives and dietary supplements.