The present inventive concept relates generally to simulating the barrel aging or finishing process of alcohol-containing products in a rapid manner using various microorganisms to impart flavors and aromas during the aging or finishing process. Products and methods used in the process of aging or finishing the alcohol-containing products are also provided.

In the beer-making process, the wort is treated with a processing aid which is a composite of Carrageenan and polyvinyl polypyrrolidone (PVPP).

A system, method, and apparatus for managing a beverage held in bulk liquid beverage container is disclosed. The container has a closure sealingly received within an opening of the container, the closure including an outwardly disposed closure interface including first and second fluid ports. The system includes an interconnect having an interface in fluid communication with a primary fluid line and a secondary fluid line, the interface being operable to couple to the closure interface to place the primary fluid line in fluid communication with the first fluid port and the secondary fluid line in fluid communication with the second fluid port. The system also includes a fluid handler including a plurality of fluid flow elements in fluid communication with the primary fluid line and the secondary fluid line, and a controller operably configured to control operation of the plurality of fluid flow elements to perform operations for managing the beverage.

Methods and systems in a process for disinfecting or sterilizing a fermented beverage and/or a composition utilized in a fermentation process to produce a fermented beverage, using ultraviolet light. Such methods and systems can be coupled with processes for neutralizing unwanted acidic congeners and separating the resulting salts of the acidic congeners to produce a refined fermented beverage, including but not limited to a neutral malt base, gluten-free base, gluten-reduced base, grain-neutral spirit, wine base, and a sugar-brew base. Drinkable fermented beverages, including but not limited to flavored malt beverages and hard seltzer beverages, can also be disinfected or sterilized with ultraviolet light using any of the systems or methods described herein.

A food processing apparatus includes a reaction tank having an internal space for storing a reactant that is in a liquid state and that is used for food, a cooler that cools a reactant stored in the reaction tank, and a catalytic reactor disposed in the internal space. The catalytic reactor includes a reaction tube, a light source disposed in the interior of the reaction tube, and a heat insulator disposed between the reaction tube and the light source. The outer surface of the reaction tube is provided with a photocatalyst. The reaction tube allows light radiated from the light source to pass therethrough. The reaction tube has a first end, and the first end is closed so as to serve as a bottom surface of the reaction tube. The thermal conductivity of the heat insulator is lower than the thermal conductivity of the reaction tube.

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.

Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.

Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.

A minimally invasive device and method for suturing papillary muscles includes drawing a suture through a first papillary muscle using a needle, drawing the suture through a second papillary muscle, and tightening the suture to move at least one of the first papillary muscle and the second papillary muscle towards the other of the first papillary muscle and the second papillary muscle.

Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.