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.

Disclosed is a process for enriching silicate content in drinking water that includes separating raw water via reverse osmosis into a permeate comprising demineralised raw water and a retentate comprising mineral enriched raw water. The permeate is mixed with a water glass solution comprising sodium silicate and/or potassium silicate. An ion exchange process is used to reduce the concentration of sodium and/or potassium ions in at least part of the mixture. At least part of the retentate is supplied to the mixture after reducing the concentration of sodium and/or potassium ions to provide a silicate-enriched drinking water. Also disclosed is an apparatus for producing a drinking water enriched with silicate. The apparatus includes a reverse osmosis unit, a mixing unit, an ion exchanger, and a feed unit for feeding at least part of the retentate to the mixture after reducing the concentration of sodium and/or potassium ions.

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 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.

It is disclosed orange juice products with reduced acidity, a deacidification system and a process for deacidifying orange juices comprising eluting the orange juice to be deacidified on a weak anion exchange resin to lead to a deacidified orange juice after elution; wherein the orange juice to be deacidified has an initial pH (pHi) and is eluted on said resin at a rate (BV/h) such that the deacidified orange juice has a pH (pHd) meeting the criteria: [pHi+(0.1-1)]<pHd<[pKa ascorbic acid+(0.1-0.5)].

It is disclosed orange juice products with reduced acidity, a deacidification system and a process for deacidifying orange juices comprising eluting the orange juice to be deacidified on a weak anion exchange resin to lead to a deacidified orange juice after elution; wherein the orange juice to be deacidified has an initial pH (pHi) and is eluted on said resin at a rate (BV/h) such that the deacidified orange juice has a pH (pHd) meeting the criteria: [pHi+(0.1-1)]<pHd<[pKa ascorbic acid+(0.1-0.5)].

Luo han guo juice and a preparation method thereof. The method comprises: preparing fresh luo han guo fruits, and washing and grinding the same; adding a macerating enzyme; and performing enzymolysis under an ultra-high pressure of 120-220 MPa and maintaining the pressure for 10-15 minutes.

The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation.

The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation.

A device and a method for stabilizing wine or other vegetable beverages by removal, in whole or in part, of agents responsible for instability, including proteins and metals, are provided. The device has a tubular container filled internally at least partly with particles of support material covered with a layer of a mesoporous nanostructured adsorbent material comprising titanium oxide, adapted to absorb proteins and metals.