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.

Wine-making process comprising a first step of arranging “Acacia Verek” raw gum arabic and a second step of arranging a wine to be bottled, a step of dissolving the raw gum arabic in water in order to obtain raw gum arabic in solution with a concentration of gum arabic comprised between 5 and 50%, a step of filtering the raw gum arabic in solution by means of a tangential filter provided with synthetic membrane with nominal porosity comprised between 0.5 and 3 μm in order to obtain filtered gum arabic in solution with a concentration of gum arabic comprised between 5 and 40%, a step of admixing the filtered gum arabic in solution in the wine to be bottled in order to obtain a wine to be bottled admixed with gum arabic, and finally a step of microfiltrating the wine to be bottled admixed with gum arabic.

The invention relates to a bottled sparkling white wine and to the method for producing same. The bottled wine contains a measured amount of an opacifying agent that does not alter the organoleptic properties of the wine; said measured amount, added prior to final corking of the bottle, consists of a suspension of finely divided oenological activated carbon in a food-grade liquid.

Pouring spouts used to filter bottled liquids as they are poured from a bottle containing such liquids.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A process for obtaining a concentrated flavour mixture from a malt-based beverage, the process comprising: —providing a malt-based fermented liquid; —subjecting the malt-based fermented liquid to a CO.sub.2 or N.sub.2-stripping step or, at least partially, degassing the malt-based liquid, thereby creating a gas stream comprising volatile flavour components; —collecting the gas stream comprising volatile flavour components; and —separating, by a carbon dioxide or N.sub.2 scrubber, at least partially, the CO.sub.2 or N.sub.2 in the gas stream from the volatile flavour components, obtaining a concentrated volatile flavour fraction; —collecting said volatile flavour fraction and packaging the volatile flavour fraction.

A method of producing beer comprises the steps of producing or supplying a beer intermediate, wherein the beer intermediate is manufactured through a brewing process, storing the beer intermediate in a container, transporting the container containing the beer intermediate to a processing station where the beer intermediate is discharged from the container for further processing and mixing CO with the discharged beer intermediate. Before the step of storing the beer intermediate at least one of alcohol, malt syrup, wheat syrup, hop and sugar is added to the beer intermediate such that the stored beer intermediate forms a beer concentrate, wherein removal of water from the beer intermediate after the brewing process is omitted. Water is mixed with the discharged beer concentrate so as to obtain ready-to-consume beer or a ready-to-consume beer-like beverage. The produced or supplied beer intermediate has a CO2 concentration which is lower than 3 g/kg.

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°.

A wine filtering system includes a container assembly, a collector, and a screen assembly. The collector is configured to be supported by the container assembly. The screen assembly is configured to be supported by the collector and within the container assembly. The screen assembly includes a screen mount having one or more mesh screens secured thereto. The one or more mesh screens are configured to separate at least portions of an alcohol component of wine from a juice component of wine sprayed thereagainst to define a filtered wine and a filtered alcohol. The one or more mesh screens enable the filtered wine to pass through the one or more mesh screens for collection by the collector such that the collector directs the collected filtered wine into the container assembly.

A feedstock solution flow concentration system, which has a first step for counterflowing or parallel flowing a feedstock solution flow a containing a solute and a solvent b, and a draw solution flow d via a forward osmosis membrane o and transferring the solvent b in the feedstock solution flow a to the draw solution flow d to obtain a concentrated feedstock solution flow c, which is the feedstock solution flow which has been concentrated, and a diluted draw solution flow e, which is the draw solution flow which has been diluted.