Compositions and methods are provided comprising acetolactate decarboxylase (ALDC) enzyme variants having higher specific activity. Composition and method are provided where the ALDC variants are used in combination with metal ions to further increase stability and/or activity.

A minimally invasive device and method for suturing papillary muscles includes drawing a suture through a first papillary muscle using a needle, drawing the suture through a second papillary muscle, and tightening the suture to move at least one of the first papillary muscle and the second papillary muscle towards the other of the first papillary muscle and the second papillary muscle.

Disclosed is a composition including yeast cells and at least one polyphenols having a molecular weight above 620 Da, the polyphenols are adsorbed and retained in the cytoplasm of the yeast cell. The present disclosure also concerns using the composition in cosmetic, dermatological, nutritional and/or pharmaceutical fields, as well as in winemaking to protect the wine against oxidation, therefore preserving the wine quality, color and aromas, and as an alternative to ageing of wine on lees.

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.

Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.

A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) comprises a container (12) and an oxygenator (230). The container (12) includes a container body (14) that defines a chamber (14A) that receives and retains the liquid (16). The oxygenator (230) is positioned substantially within the chamber (14A). The oxygenator (230) includes a fluid source (662), one or more diffusers (672), and a valve (670). The one or more diffusers (672) are in fluid communication with the fluid source (662). The valve (670) selectively controls the introduction of a fluid from the fluid source (662) into the liquid (16) through the one or more diffusers (672). The container assembly (10) further comprises an insert retainer assembly (338) and one or more flavor inserts (440) that are received and retained by the insert retainer assembly (338). The container (12) further includes a container aperture (20) that extends through the container body (14). The container aperture (20) can have a size that is less than approximately twenty-five percent of the total surface area of a top of the container body (14). Additionally, the container aperture (20) can extend outward radially from the center of the top of the container body (14).

The present invention relates to an enzymatic method for removing sulphite. In particular, the present invention relates to a method for converting sulphite present in a composition into thiosulphate, comprising the introduction of 3-mercaptopyruvate sulphurtransferase (3-MST) and a substrate of said 3-mercaptopyruvate sulphurtransferase into said composition. The present invention can be used in particular in the pharmaceutical, cosmetic, food and chemical fields, and any field involving the use of sulphite.

Aging of alcoholic beverages is expedited by increasing the exposed surface area of wood by introducing multiple wooden surfaces, improving mixing by reducing the spacing between wooden surfaces, maintaining the temperature of alcoholic beverage to optimal level and reducing the cost or production by working with larger volumes at a time.