C12H3/00

Removing components of alcoholic solutions via forward osmosis and related systems

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.

Removing components of alcoholic solutions via forward osmosis and related systems

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.

Low-alcohol beer with reduced wort flavor

The invention pertains to a beer having an ethanol content of 0-1.0 vol. %, comprising at least 0.001 g/l eth-yl-2-methylpentanoate (EMP). It has been found that EMP has a strong wort-flavor masking effect. A beer of the invention has low wort-flavor and less overpowering flavor, and is generally considered refreshing.

METHODS AND SYSTEMS FOR THE RECOVERY OF POLAR AND NON-POLAR AROMA COMPOUNDS FROM A DEALCOHOLIZED BEVERAGE
20260002102 · 2026-01-01 · ·

The present invention provides a drinkable article prepared from an alcoholic beverage comprising 0.045% ethanol by volume or less, wherein the drinkable article is characterized by having an amount of innate volatile organic compounds (VOC); and, wherein the amount of innate VOC comprises a plurality of innate aroma compounds; and wherein MeOH contents in the drinkable article is at least one of: a. under the detection level, when measured by Procedure A; b. less than 0.01% by volume; and,
wherein the ratio of EtAc to the amount of innate VOC in the drinkable article is between 1:0.2 and 1:300, when measured according to Procedure B.

METHODS AND SYSTEMS FOR THE RECOVERY OF POLAR AND NON-POLAR AROMA COMPOUNDS FROM A DEALCOHOLIZED BEVERAGE
20260002102 · 2026-01-01 · ·

The present invention provides a drinkable article prepared from an alcoholic beverage comprising 0.045% ethanol by volume or less, wherein the drinkable article is characterized by having an amount of innate volatile organic compounds (VOC); and, wherein the amount of innate VOC comprises a plurality of innate aroma compounds; and wherein MeOH contents in the drinkable article is at least one of: a. under the detection level, when measured by Procedure A; b. less than 0.01% by volume; and,
wherein the ratio of EtAc to the amount of innate VOC in the drinkable article is between 1:0.2 and 1:300, when measured according to Procedure B.