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.

An carbon molecular sieve for adsorbing water molecules in an alcohol solution to separate an alcohol from the water molecules, wherein the total volume of pores with an inlet diameter of 0.33 nm or more as determined by a molecular probe method is not less than 3 times the total volume of pores with an inlet diameter of 0.46 nm or more. This carbon molecular sieve is an alcohol concentration material that is capable of efficiently concentrating alcohol without performing a distillation step and that is easily reusable.

An carbon molecular sieve for adsorbing water molecules in an alcohol solution to separate an alcohol from the water molecules, wherein the total volume of pores with an inlet diameter of 0.33 nm or more as determined by a molecular probe method is not less than 3 times the total volume of pores with an inlet diameter of 0.46 nm or more. This carbon molecular sieve is an alcohol concentration material that is capable of efficiently concentrating alcohol without performing a distillation step and that is easily reusable.

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 application describes improved yeast culture media that are particularly suitable for cultivation of Pichia yeast, in particular P. kluyveri. Also described herein are methods of cultivating yeast using this improved culture medium. Further described herein are improved methods of producing a fermented juice beverage.

The present application describes improved yeast culture media that are particularly suitable for cultivation of Pichia yeast, in particular P. kluyveri. Also described herein are methods of cultivating yeast using this improved culture medium. Further described herein are improved methods of producing a fermented juice beverage.

A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine or spirits in a rapid time frame.

A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine or spirits in a rapid time frame.