A process of preparing a malt-based beverage includes a method having the following steps. Fermenting a wort to obtain a fermented malt-based beverage to achieve an original extract level A in a range of 10 PI-20 PI is performed. Then, concentrating the fermented malt-based beverage by removal of water therefrom to obtain a concentrated malt-based beverage occurs. The concentrated malt-based beverage is diluted for consumption by addition of water or a water based diluent to an extract level B higher than A.

The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.

The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.

The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.

The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.

Disclosed are a method for producing a sweet wine with grape flavor, and a sweet wine with grape flavor produced according to the method. The method comprises: placing grapes and jiuqu in a fermenter; keeping a temperature of the fermenter at a fermentation temperature of 25 C. to 38 C., preferably 28 C. to 32 C., for 15 to 40 hours, preferably 18 to 24 hours; adding liquor or spirit into the fermenter, in which an alcohol content of the liquor or spirit is not lower than 15%; sealing the fermenter for 10 to 30 days, preferably 18 to 22 days; and filtering a fermented product in the fermenter to obtain the sweet wine with grape flavor.

A process of preparing a malt-based beverage includes at least two flavour components A and B in a weight ratio A/B of X.sub.final.The method includes the following steps. Brewing and fermenting a wort is performed to obtain a fermented malt-based beverage having at least two water-soluble components A and B, other than alcohol or water, in a weight ratio A/B of X1>X.sub.final. Then, adjusting the weight ratio of A/B at concentrating said fermented malt-based beverage by removal of water therefrom to obtain a concentrated malt-based beverage having a weight ration A/B of X.sub.final occurs. The ratio A/B of X.sub.1 is determined in anticipation of adjusting the amount of component A in the beverage during concentrating.

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. 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.

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. 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.

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.