A method of making a sherry wine-like beverage includes combining water, ethanol and a plurality of flavor compounds in an amount sufficient to impart the flavor of a sherry wine without the need for fermentation and/or aging.

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.

Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.

The present invention relates to a carbonated beverage containing: 900-988 mg/g water; 3-60 mg/g ethanol; 0.2-8 mg/g dissolved carbon dioxide; 0-4 mg/g protein; ethyl acetate in a concentration of 1-20 mg per gram of ethanol; isoamyl acetate in a concentration of 0.1-5 mg per gram of ethanol; C.sub.3-.sub.5 alcohols in a concentration of 1.5-50 mg per gram of ethanol;

wherein ethyl acetate and isoamyl acetate are present in a weight ratio that is within the range of 2:1 to 30:1.

The carbonated beverage of the present invention combines a punchy taste with a pleasant fruity flavor.

The invention also provides a process of producing the aforementioned carbonated beverage, said process comprising: providing a yeast fermented liquid comprising at least 1.5% (v/v) ethanol and volatile flavour components; subjecting the yeast fermented liquid to a decarbonation step in which a gaseous component comprising carbon dioxide, ethanol and volatile flavour components is removed; contacting the gaseous component with an aqueous liquid to transfer at least a part of the ethanol and the volatile flavour components from the gaseous component to the aqueous liquid, thereby producing scrubber water; optionally diluting the scrubber water; and carbonating the optionally diluted scrubber water.

An apparatus for dealcoholizing alcoholic beverage comprising: a first receptacle comprising means to receive alcoholic beverage, a second receptacle comprising means receive in fluid, a third receptacle arranged to receive alcoholic beverage from the first receptacle, said third receptacle being further connected to the second receptacle, means for producing vacuum at least functionally connected to at least the third receptacle to lower pressure therein, fractionating means at least partially inside the second receptacle, the fractionating means functionally connecting the second and third receptacle, wherein the apparatus is arranged to facilitate vacuum distillation for the alcoholic beverage so that vaporizing ethanol from the alcoholic beverage travels via the fractionating means to the second so that the vaporized ethanol is dissolved with the fluid in the second receptacle. Corresponding method for dealcoholization is presented.

An apparatus for dealcoholizing alcoholic beverage comprising: a first receptacle comprising means to receive alcoholic beverage, a second receptacle comprising means receive in fluid, a third receptacle arranged to receive alcoholic beverage from the first receptacle, said third receptacle being further connected to the second receptacle, means for producing vacuum at least functionally connected to at least the third receptacle to lower pressure therein, fractionating means at least partially inside the second receptacle, the fractionating means functionally connecting the second and third receptacle, wherein the apparatus is arranged to facilitate vacuum distillation for the alcoholic beverage so that vaporizing ethanol from the alcoholic beverage travels via the fractionating means to the second so that the vaporized ethanol is dissolved with the fluid in the second receptacle. Corresponding method for dealcoholization is presented.

A semi-aqueous method for extracting a substance. The method involves combining a first liquid or solid substance containing an extract with a semi-aqueous solution containing a water-soluble or water-emulsifiable (WSWE) compound. Said WSWE compound selectively dissolves extract during a dense phase CO.sub.2 expansion and salting-out process, which is simultaneously co-extracted using said dense phase CO.sub.2, and desolvated to produce a CO.sub.2 salted-out solvent mixture containing extract. Said CO.sub.2 salted-out solvent mixture is treated using various secondary processes. The present invention is useful for producing extracts for use as additives in pharmaceuticals, nutraceuticals, cosmetics, beverages, or foods, and for quantitative analysis.

A semi-aqueous method for extracting a substance. The method involves combining a first liquid or solid substance containing an extract with a semi-aqueous solution containing a water-soluble or water-emulsifiable (WSWE) compound. Said WSWE compound selectively dissolves extract during a dense phase CO.sub.2 expansion and salting-out process, which is simultaneously co-extracted using said dense phase CO.sub.2, and desolvated to produce a CO.sub.2 salted-out solvent mixture containing extract. Said CO.sub.2 salted-out solvent mixture is treated using various secondary processes. The present invention is useful for producing extracts for use as additives in pharmaceuticals, nutraceuticals, cosmetics, beverages, or foods, and for quantitative analysis.