The present invention relates to a process of manufacturing a liquid alcoholic beer concentrate, said process comprising: providing a low alcohol beer having an ethanol content of 0-1% ABV, a free amino nitrogen content of 8-400 mg/L and containing 0.1-4 g/L maltotriose and 0.5-6 g/L of maltotetraose; removing at least 70 wt. % of the water present in the low alcohol beer by means of membrane separation to produce a low alcohol beer concentrate, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis; combining the low alcohol beer concentrate with alcoholic liquid having an ethanol content of at least 30 wt. % to produce a liquid alcoholic beer concentrate having a an ethanol content of 10-60 wt. %.

The present process offers the advantage that it is relatively easy to operate, whilst at the same time losses of small organic molecules (e.g. acids) are minimized effectively.

The present invention relates to a process of manufacturing a liquid alcoholic beer concentrate, said process comprising: providing a low alcohol beer having an ethanol content of 0-1% ABV, a free amino nitrogen content of 8-400 mg/L and containing 0.1-4 g/L maltotriose and 0.5-6 g/L of maltotetraose; removing at least 70 wt. % of the water present in the low alcohol beer by means of membrane separation to produce a low alcohol beer concentrate, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis; combining the low alcohol beer concentrate with alcoholic liquid having an ethanol content of at least 30 wt. % to produce a liquid alcoholic beer concentrate having a an ethanol content of 10-60 wt. %.

The present process offers the advantage that it is relatively easy to operate, whilst at the same time losses of small organic molecules (e.g. acids) are minimized effectively.

The invention relates to an adsorption system (10) for accumulating flavoring substances, comprising at least one working chamber (12) in which at least one sorption agent is provided as a stationary phase and can be subjected to a flavoring substance-containing fluid which can be conducted through the working chamber as a mobile phase for attaching flavoring substances, wherein a ratio of an average cross-sectional thickness to the total length of the at least one working chamber (12) is at most 0.3. The invention also relates to a method for operating such an adsorption system (10).

A process is shown for reducing the alcohol content and/or the sugar content of a beverage. The process includes wetting a predetermined amount of a particulate solid material with a predetermined amount of water, and contacting the beverage with the pre-wetted solid adsorbent material. The material selectively adsorbs alcohol, sugar, or alcohol and sugar from the beverage. The process can be carried out at a small scale and does not require any sophisticated equipment.

Method for dealcoholization of a volume V1 of a wine having a percentage of alcohol by volume (ABV) of ABV value (1), comprising: a) separating the volume V1 of the wine into two fractions: one fraction concentrated by a factor k/retentate, the volume of this fraction being equal to 1/k V1, this fraction having an ABV value (R); one fraction permeate comprising predominantly water and ethanol, the volume of this fraction being equal to (k1)/k V1, this fraction having an ABV value (P); b) removing ethanol from the permeate, c) optionally, diafiltration of the retentate to obtain a diafiltered retentate and a diafiltered metabolized permeate, said diafiltered metabolized permeate then being optionally subjected to step (b) again; d) combining a volume of retentate, optionally diafiltered retentate, and a volume of metabolized permeate, to obtain a volume V2 of dealcoholized wine, having an ABV value (2) lower than ABV (1).

The present application includes a composition comprising a non-racemic mixture R-1,3-butanediol and S-1,3-butane-diol, wherein the R-1,3-butanediol is present in the composition in a greater amount by enantiomeric equivalents, relative to S-1,3-butanediol, and uses thereof.

A method for manufacturing a beer-based concentrate, including the steps: (a) providing a first beer which results from a fermentation process involving brewer's yeast; and (b) concentrating the first beer by means of a physical process or membrane separation process or a combination of both processes to obtain the beer-based concentrate. The invention further refers to a beer-based concentrate, manufactured by the method, a beer-based beverage, containing the beer-based concentrate, and the use of the beer-based concentrate for manufacturing a beverage or for adjusting the real fermentation degree of a beverage or for increasing the platefulness of a beverage.

A method for manufacturing a beer-based concentrate, including the steps: (a) providing a first beer which results from a fermentation process involving brewer's yeast; and (b) concentrating the first beer by means of a physical process or membrane separation process or a combination of both processes to obtain the beer-based concentrate. The invention further refers to a beer-based concentrate, manufactured by the method, a beer-based beverage, containing the beer-based concentrate, and the use of the beer-based concentrate for manufacturing a beverage or for adjusting the real fermentation degree of a beverage or for increasing the platefulness of a beverage.

Integrated intelligent system for beverage production, including distilled spirits and various brewed or fermented products, combining traditional methods with advanced technologies. System incorporates controlled fermentation unit, advanced distillation apparatus, and accelerated aging unit using novel methods like ultrasonic waves and thermal cycling. Real-time analysis system employs multiple sensors for continuous chemical composition monitoring throughout production process. Intelligent control mechanism optimizes processes and adjusts parameters dynamically. Chemical fingerprinting system enables precise quality control and authenticity verification. Flexible interface allows for customization of beverage profiles based on desired flavor characteristics and market demands. Specialized unit creates complex non- alcoholic alternatives. System adapts to different production scales and beverage types. Represents significant advancement in beverage production technology, offering unprecedented control, consistency, efficiency, and rapid product development across various beverage categories.

Integrated intelligent system for beverage production, including distilled spirits and various brewed or fermented products, combining traditional methods with advanced technologies. System incorporates controlled fermentation unit, advanced distillation apparatus, and accelerated aging unit using novel methods like ultrasonic waves and thermal cycling. Real-time analysis system employs multiple sensors for continuous chemical composition monitoring throughout production process. Intelligent control mechanism optimizes processes and adjusts parameters dynamically. Chemical fingerprinting system enables precise quality control and authenticity verification. Flexible interface allows for customization of beverage profiles based on desired flavor characteristics and market demands. Specialized unit creates complex non- alcoholic alternatives. System adapts to different production scales and beverage types. Represents significant advancement in beverage production technology, offering unprecedented control, consistency, efficiency, and rapid product development across various beverage categories.