Caffeine-adsorbing materials, caffeine-adsorbing systems, and decaffeination system suitable for removing caffeine from a solution; methods for removing caffeine from a solution; and methods of making the caffeine-adsorbing materials are described.

Disclosed herein are methods and for making improved molecularly imprinted polymers useful for extracting target molecule compounds of wine.

The present disclosure relates to agents and methods for reducing calcium in beverages, in particular alcoholic and fermented beverages such as wine, beer, lager, ale, cider and perry. The agent comprises a pectin in a powder form or a salt thereof.

Low-dusting, granular compositions are provided that comprise at least 15% by weight crosslinked polyvinylpyrrolidone.

Disclosed herein are compositions of, synthesis methods and methods of use for improved molecularly imprinted polymers useful for extracting target molecule compounds of wine.

A process for stabilizing a liquid that contains a first type of polyphenol includes measuring the liquid's spectrum, comparing it to a reference spectrum, based on the comparison, estimating an amount of the first type of polyphenol, based on the amount, adding a specified quantity of an insoluble stabilizing agent to the liquid, feeding the stabilizing agent and the liquid to a filter unit, at the filter unit, separating the stabilizer from the liquid, and discharging the liquid. The specified quantity is based on the amount.

Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition having a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, including contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.

Low-dusting, granular compositions are provided that comprise at least 15% by weight crosslinked polyvinylpyrrolidone.

Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme. Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme and/or an O-methyltransferase enzyme. Also provided are methods of producing fermented beverages and compositions comprising ethanol using the genetically modified yeast cells described herein.

An apparatus and method for the removal of unwanted taste components from beverages is described. The apparatus provides a method for contacting a oleophilic-absorbing surface and/or hydrophobic-absorbing surface of polymer media with a beverage before, during or after it is dispensed so that undesirable flavors are selectively removed from the beverage without removing desirable flavors improving the enjoyment of its consumption.