An improved process is provided to prepare vodka with excellent properties comprising mixing water and ethyl alcohol, treating the mixture with activated coal, filtering, and, optionally, adding sugar. The mixture of water and alcohol is cooled down to a temperature of at least about −18° C., at which temperature the mixture is maintained for at least about 4 hours, particularly at least about 8 hours. The resulting mixture is then cold-filtered at the low-temperature and allowed to gradually adapt to room temperature. The optional sugar is added to the filtrate and the obtained vodka product mixture may be filtered again before bottling. The vodka may comprise an alcoholic strength by volume of between about 37.5 vol % and about 50 vol %, particularly of about 40 vol %, and between about 1 and about 2 g/l sugar.

The process of improving the flavour and aroma of liquor is an invention intended to mellow liquor flavours and aromas—like those of matured ones—and eliminate undesirable odours resulting from poor manufacturing process. The crux of the invention lies in a material which has unique properties and steps taken which include mixture preparation, selective optimisation of particles in liquor, separation of undesirable particles and arrangement of particles in liquor by relying on flow velocity, temperature, and electromagnetic field in controlling collision of particles in liquor. The output is liquor with rather unaltered physical appearance, ester and alcohol content, not causing irritated throat, burning stomach or nausea which results from uneven alcohol content throughout liquor's body. Besides, this process overcomes limitations of existing liquor treatment techniques; it does not bring more heavy metal residues to the output liquor or cause particles in liquor to become more volatile.

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

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

A multipurpose device used in fermenting wine as a filter for hydrometer testing, siphoning, and a cap punch is disclosed. The filtering device includes a perforated vessel, tubular in shape, with a flange which floats on the cap of the must or fermenting wine and stabilizes the filtering device within the primary fermenter, while the submersed portion of the vessel, below the flange, fills through perforations with liquids free of debris for testing, siphoning, or sampling; a multi-ringed siphoning attachment inserts into the tubular shaped vessel of the filtering device, snaps into place on the rim of the vessel, and securely holds a siphon hose in place within the primary fermenter for siphoning; and a handle which, when snapped into place on the rim of the filtering device, converts the foot of the filtering device to a cap punch.

A method and device for efficiently removing an unwanted component included in a beverage, which includes bringing the beverage into contact with a metal-supported zeolite.

The present disclosure relates to a compound, in particular it relates to a polymer that may be used in the field of protein removal from aqueous solutions, in particular from wines. Furthermore, the present disclosure also relates to a method of production of said compound and to uses thereof.

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.

The present invention relates to a method of treating liquids with an alkaline earth metal silicate to reduce contaminants, a filtered liquid obtained by this method, the use of the method in the wine production process and a filter aid comprising an alkaline earth metal silicate.

A brewing process of a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L. by preparing Stachys sieboldii Miq. and Allium cepa L. into a juice or a powder respectively; immersing raw glutinous rice in water for water absorption and expansion, steaming, placing in a fermentation tank for pre-fermentation, stirring with a rake regularly when a temperature of fermented materials rises to a certain temperature to obtain a pre-fermented product; post-fermenting with the pre-fermented product, press filtering, allowing a press filtrate to stand still for clarification, filtering, heat sterilizing, adding a juice containing active ingredients of the Stachys sieboldii Miq. and a juice containing active ingredients of the Allium cepa L. into every 1 L of the press filtrate to obtain a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L.