A pasteurization system includes a liquid inlet configured to receive a liquid to be pasteurized. The system also includes a pump coupled to the liquid inlet for pressurizing the liquid. Further, the system includes a counter flow heat exchanger coupled to the liquid inlet and the pump, the counterflow heat exchanger configured to heat the liquid to a predetermined temperature for at least a predetermined time and configured to exchange heat between a flow of liquid in a first direction in a first channel with the flow of liquid in a second direction opposite the first direction in a second channel. A heating section that heats the liquid flow is integrated into the heat exchanger and heats at least a portion of the first channel or the second channel.

A pasteurization system includes a liquid inlet configured to receive a liquid to be pasteurized. The system also includes a pump coupled to the liquid inlet for pressurizing the liquid. Further, the system includes a counter flow heat exchanger coupled to the liquid inlet and the pump, the counterflow heat exchanger configured to heat the liquid to a predetermined temperature for at least a predetermined time and configured to exchange heat between a flow of liquid in a first direction in a first channel with the flow of liquid in a second direction opposite the first direction in a second channel. A heating section that heats the liquid flow is integrated into the heat exchanger and heats at least a portion of the first channel or the second channel.

The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reagent to modify the pH, adding an amount of distilled alcohol to the grape fluid composition to produce a fortified wine composition, and concentrating the fortified wine composition to produce an HCC wine. Aspects of the methods may further include obtaining a must from one or more grapes, fermenting the must to produce a grape fluid composition having a percent alcohol content, contacting the grape fluid composition with a reagent to modify the pH, and concentrating the grape fluid composition to produce an HCC wine. Also provided is a composition including the HCC wine produced according to the subject methods.

The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reagent to modify the pH, adding an amount of distilled alcohol to the grape fluid composition to produce a fortified wine composition, and concentrating the fortified wine composition to produce an HCC wine. Aspects of the methods may further include obtaining a must from one or more grapes, fermenting the must to produce a grape fluid composition having a percent alcohol content, contacting the grape fluid composition with a reagent to modify the pH, and concentrating the grape fluid composition to produce an HCC wine. Also provided is a composition including the HCC wine produced according to the subject methods.

A system for processing fermented beverages to produce alcohol-reduced or alcohol-free fermented beverages or concentrates, and a method of using same, wherein the alcohol-reduced or alcohol-free fermented beverages have the desirable characteristics of the non-processed fermented beverage including, but not limited to, the flavor, the mouthfeel, and aroma, and wherein the alcohol-reduced or alcohol-free fermented concentrates can be reconstituted for consumption elsewhere.

A system for processing fermented beverages to produce alcohol-reduced or alcohol-free fermented beverages or concentrates, and a method of using same, wherein the alcohol-reduced or alcohol-free fermented beverages have the desirable characteristics of the non-processed fermented beverage including, but not limited to, the flavor, the mouthfeel, and aroma, and wherein the alcohol-reduced or alcohol-free fermented concentrates can be reconstituted for consumption elsewhere.

An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.

An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.

An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.

An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.