Methods and systems are described that produce an ultra-high gravity alcoholic beverage from a high gravity alcoholic beverage stream using an efficient, low waste, combination reverse osmosis and forward osmosis system and an enhanced draw solution. Utilizing a reverse osmosis system prior to using a forward osmosis system in removing water content from a high gravity alcoholic beverage stream significantly reduces a draw solution load when compared to a process that utilizes a forward osmosis system alone or prior to using any other dewatering system. In addition, the enhanced draw solution, comprising at least one of acetaldehyde, amyl acetate, ethyl acetate, ethyl hexanoate, ethyl octanoate, iso-amyl acetate, iso-amyl alcohol, iso-butanol, n-propanol, pentyl acetate, and phenyl ethyl alcohol, offers an efficient and low-cost alternative to ethanol-based draw solutions.

A method for preparing beer or cider concentrate including alcohol and volatile components of beer or cider flavor, and beer or cider prepared therefrom. The method includes a two step concentration method in which the first step involves a high efficiency nanofiltration that results in a highly concentrated retentate and an aqueous permeate fraction comprising alcohol and volatile flavor components. The second step involves removing water from said permeate fraction to obtain a highly concentrated alcohol solution also having volatile flavor components. The highly concentrated alcohol solution is then combined with the retentate from the first step into a final high alcohol and flavor beer or cider concentrate.

A method of reducing haze by creating a physically stable alcoholic beverage that has been obtained via filtration and separation processes includes receiving retentate from which water has been removed, from a reverse osmosis filter system having an initial alcoholic precursor to the alcoholic beverage in a feed stream, wherein a concentration of alcohol in the retentate has reached between about 10% and 40% by volume, cooling the retentate to a temperature between about 2 degrees below a freezing point of the retentate and a freezing point of the initial alcoholic precursor to the alcoholic beverage in the feed stream, and subjecting the retentate to a clarification process that removes particles having a size of about 0.4-0.8 microns and larger to produce a clarified retentate. The clarification process includes centrifuging, filtration using a filter, and/or forming a supernate and a precipitate and then decanting the supernate.

A method of reducing haze by creating a physically stable alcoholic beverage that has been obtained via filtration and separation processes includes receiving retentate from which water has been removed, from a reverse osmosis filter system having an initial alcoholic precursor to the alcoholic beverage in a feed stream, wherein a concentration of alcohol in the retentate has reached between about 10% and 40% by volume, cooling the retentate to a temperature between about 2 degrees below a freezing point of the retentate and a freezing point of the initial alcoholic precursor to the alcoholic beverage in the feed stream, and subjecting the retentate to a clarification process that removes particles having a size of about 0.4-0.8 microns and larger to produce a clarified retentate. The clarification process includes centrifuging, filtration using a filter, and/or forming a supernate and a precipitate and then decanting the supernate.

Methods and systems are described that filter and stabilize ultra-high gravity alcoholic beverages produced by forward osmosis. A rough ultra-high gravity alcoholic beverage may be received from a dewatering system and then passed on to a chiller as part of a post dewatering process. The ultra-high gravity alcoholic beverage may be held at a predetermined temperature for a specific amount of time such that the temperature of the ultra-high gravity alcoholic beverage is prevented from falling below a freezing point of the ultra-high gravity alcoholic beverage. The chilled ultra-high gravity alcoholic beverage is then passed through a number of filters of a filtration system. The filters may be arranged in an order progressing from coarse to fine filters, where haze compounds and their precursors are removed from the ultra-high gravity alcoholic beverage producing a clear and stable product.

Methods and systems are described that filter and stabilize ultra-high gravity alcoholic beverages produced by forward osmosis. A rough ultra-high gravity alcoholic beverage may be received from a dewatering system and then passed on to a chiller as part of a post dewatering process. The ultra-high gravity alcoholic beverage may be held at a predetermined temperature for a specific amount of time such that the temperature of the ultra-high gravity alcoholic beverage is prevented from falling below a freezing point of the ultra-high gravity alcoholic beverage. The chilled ultra-high gravity alcoholic beverage is then passed through a number of filters of a filtration system. The filters may be arranged in an order progressing from coarse to fine filters, where haze compounds and their precursors are removed from the ultra-high gravity alcoholic beverage producing a clear and stable product.

Systems and methods in accordance with the present invention provide for the efficient distillation of ethanol in an ethanol plant including a beer column. Heat is captured in the distillation process and utilized to drive operations in the ethanol plant.

A system for simultaneously preparing alcohol-free wine and high-alcohol liquor, comprising a primary membrane separation system and a secondary membrane separation system. An inlet of the primary membrane separation system is connected to raw materials, and a permeation side of the primary membrane separation system is connected to an inlet of the secondary membrane separation system; both the primary membrane separation system and the secondary membrane separation system comprise an organic matter preferentially-permeable pervaporation membrane. The method for simultaneously preparing the alcohol-free wine and the high-alcohol liquor comprise the following steps: feeding the wine produced by fermentation into the primary membrane separation system, ethanol and aromatic substances therein permeating the membrane in a vapor form to form a primary permeating fluid with alcohol content of 28-32°, and a primary residual permeating fluid being the alcohol-free wine with alcohol content of less than 0.5°.

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.