Provided is a method for manufacturing a long-life brewed alcoholic beverage by a filtration process with the use of a porous membrane involving a washing step, whereby a high tolerance (chemical tolerance) to a washing solution (a chemical solution) and a good filtration performance are achieved. A method for ma manufacturing a second brewed alcoholic beverage which includes: a filtration step for passing a first brewed alcoholic beverage, which contains a yeast and a high-molecular substance or sediment component produced through fermentation by the yeast, through a porous membrane, which is formed of a resin having a three-dimensional network structure, to thereby separate the second brewed alcoholic beverage from the yeast; and a washing step for passing a washing solution through the porous membrane or immersing the porous membrane in the washing solution to thereby wash the inside of the porous membrane.

A beer manufacturing apparatus includes a chamber, a coupler installed in the chamber and including a wort line and an air line, and a flow path unit connecting the wort line to the air line. The apparatus further includes a sterilization and washing cap coupled to the coupler to form a closed flow path with the flow path unit, a sterilization and washing filter bottle connected to the flow path unit and containing sterilization and washing water therein, a pump connected to the flow path unit, and a controller controlling an operation of the pump to circulate the sterilization and washing water contained in the sterilization and washing filter bottom in the closed flow path.

Methods and systems for making refined fermented beverages, including neutral malt beverages, having reduced or negligible levels of organic acids, particularly acetic acid, relative to bright beer and other untreated fermented beverages. The refined fermented beverages are produced using a caustic dosing system to neutralize naturally-present organic acids typically present in untreated fermented beverages and convert them into their respective conjugate bases as salts. The salts of the neutralized organic acids are then removed or separated from the treated fermented beverage to form the refined fermented beverage.

When the porous membrane, which has two surfaces of a surface A and a surface C, is equally divided in the thickness direction of the porous membrane into three layers of a first layer including the surface A, a second layer that is a central layer in the thickness direction, and a third layer including the surface C, an average trunk size of the third layer is larger than an average trunk size of the second layer, and when a continuous layer from the surface A having a thickness of 10 m in the first layer is a first layer component, a continuous layer component having a thickness of 10 m and an average trunk size smaller than an average trunk size of the first layer component is present in the first layer, the second layer, and the third layer other than the first layer component.

Provided herein are methods of making a beer beverage, wherein a fermented malt beverage is filtered using one or more filtration stages. In various embodiments, beer beverages that are produced using the methods provided herein may have an increased real degree of fermentation (RDF) and/or may have a reduced carbohydrate content. In particularly preferred embodiments, beer beverages produced using the methods provided herein have a carbohydrate content of less than 0.5 grams per 12 fluid ounces.

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 and method of the purification of drinking water, ethanol and alcohol beverages is based on the action of hydrodynamic cavitation processing of microbiological and chemical contaminants, micro particles and colloidal particles. The fluid flow moves at a high rate through a multi-stage cavitation device and filtration module to generate hydrodynamic cavitation features in the fluid flow. The cavitation features generate changes in the velocity, pressure, temperature, chemical composition and physical properties of the liquid. The cavitation features also prevent the deposition of contaminants upon and remove contaminants from the surface of the filter module, reduce the load on the filter elements and increase the life of the filter module.

A filter aid composition may include a first acid-treated silica-based filter aid having a first particle size distribution and a second acid-treated silica-based filter aid having a second particle size distribution. A method of making a filter aid composition may include providing a first silica-based filter aid having a first particle size distribution, providing a second silica-based filter aid having a second particle size distribution, and blending the first silica-based filter aid with the second silica-based filter aid to form the filter aid composition. A method of filtering a fluid may include providing a filter aid composition including a first acid-treated silica-based filter aid and a second acid-treated silica-based filter aid and filtering the fluid through the filter aid composition. The filter aid composition may have a multimodal particle size distribution such that the first particle size distribution has a d50 greater than the second particle size distribution.

The present invention discloses a process for preparing a sparkling alcoholic beverage resulting from the maceration of hops and/or its derivatives in wine with the addition of wine concentrate, vegetable water and/or water, fruit or vegetable concentrate and/or sugar, in order to reduce the alcohol content of wine, and which is gasified by a second alcoholic fermentation and/or addition of carbon dioxide. Through this process a sparkling alcoholic beverage having between 5 and 15% alcohol, a sugar content between 0.1 and 200 g/L, with a total acidity between 4 and 8 g/L is obtained having hops aroma, flavor and bitterness combined with aromas inherent to wine.

A system and method of the purification of drinking water, ethanol and alcohol beverages is based on the action of hydrodynamic cavitation processing of microbiological and chemical contaminants, micro particles and colloidal particles. The fluid flow moves at a high rate through a multi-stage cavitation device and filtration module to generate hydrodynamic cavitation features in the fluid flow. The cavitation features generate changes in the velocity, pressure, temperature, chemical composition and physical properties of the liquid. The cavitation features also prevent the deposition of contaminants upon and remove contaminants from the surface of the filter module, reduce the load on the filter elements and increase the life of the filter module.