The present invention relates to a process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage. The invention further relates to a wort or beer comprising a protein arginine deiminase and a proline-specific endoprotease.

The present invention relates to a method for solubilising arabinoxylan-containing material (particularly insoluble arabinoxylan-containing material), comprising admixing a xylan-containing material with a xylanase comprising a polypeptide sequence shown herein as SEQ ID No. 3, SEQ ID No. 2, SEQ ID No. 1, SEQ ID No. 9, SEQ ID No. 10, SEQ ID No. 11 or SEQ ID No. 15, or a variant, homologue, fragment or derivative thereof having at least 75% identity with SEQ ID No. 3 or SEQ ID No. 2 or SEQ ID No. 1 or SEQ ID No. 9 or SEQ ID No. 10 or SEQ ID No. 11 or SEQ ID No. 15; or a polypeptide sequence which comprises SEQ ID No. 3, SEQ ID No. 2, SEQ ID No. 1, SEQ ID No. 9, SEQ ID No. 10, SEQ ID No. 11 or SEQ ID No. 15 with a conservative substitution of at least one of the amino acids; or a xylanase which is encoded by a nucleotide sequence shown herein as SEQ ID No. 6, SEQ ID No. 5, SEQ ID No. 4, SEQ ID No. 12, SEQ ID No. 13, SEQ ID No. 14, SEQ ID No. 16, SEQ ID No.17 or SEQ ID No. 18, or a nucleotide sequence which can hybridize to SEQ ID No. 6, SEQ ID No. 5, SEQ ID No. 4, SEQ ID No. 12, SEQ ID No. 13, SEQ ID No. 14, SEQ ID No. 16, SEQ ID No.17 or SEQ ID No. 18 under high stringency conditions, or a nucleotide sequence which has at least 75% identity with SEQ ID No. 6, SEQ ID No. 5, SEQ ID No. 4, SEQ ID No. 12, SEQ ID No. 13, SEQ ID No. 14, SEQ ID No. 16, SEQ ID No.17 or SEQ ID No. 18, or a nucleotide sequence which differs from SEQ ID No. 6 or SEQ ID No. 5 or SEQ ID No. 4 or SEQ ID No. 12 or SEQ ID No. 13 or SEQ ID No. 14 or SEQ ID No. 16 or SEQ ID No.17 or SEQ ID No. 18 due to the degeneracy of the genetic code, or a xylanase obtainable (or obtained) from Fusarium verticilloides. The present invention also relates to a novel xylanase comprising (or consisting of) a polypeptide sequence shown herein as SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1, or a variant, homologue, fragment or derivative thereof having at least 99% identity with SEQ ID No. 3 or SEQ ID No. 2 or SEQ ID No. 1; or a xylanase which is encoded by a nucleotide sequence shown herein as SEQ ID No. 6, SEQ ID No. 5 or SEQ ID No. 4, or a nucleotide sequence which can hybridize to SEQ ID No. 4 or SEQ ID No. 5 under high stringency conditions, or a nucleotide sequence which has at least 97.7% identity (preferably 98% identity) with SEQ ID No. 6, SEQ ID No. 5 or SEQ ID No. 4. The present invention yet further relates to methods relating to feedstuffs, malting and brewing, processing of grain-based materials such as during the production of bioethanol or biochemical (e.g. bio-based isopropanol), or wheat gluten-starch separation processes and the like.

In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.

The present disclosure relates to methods for using one or more polypeptides with phytase activity in grain processing, ethanol, and biofuel production.

The present disclosure relates to endo-beta-mannanases from Paenibacillus and Bacillus spp., polynucleotides encoding such endo-beta-mannanases, compositions containing such mannanases, and methods of use thereof. Compositions containing such endo-beta-mannanases are suitable for use as detergents and cleaning fabrics and hard surfaces, as well as a variety of other industrial applications.

The present disclosure relates to an additive for treating beverages made from plant musts, particularly wine, beer, cider or fruit juices, and more particularly for improving the quality of such beverages, namely, for example, protein stability and for avoiding the cloudiness of such beverages. In its broadest application, such an additive includes a cysteine protease and a cofactor.

The present disclosure provides methods, compositions, apparatuses and kits comprising two or more distant related glucoamylases in mashing having a synergistic effect on the released fermentable DPI sugar. Increased levels of DPI being primarily glucose is of high importance for high attenuation brewing applied for brewing low carb or light beers. In some embodiments, the present disclosure provides methods, apparatuses; compositions and kits for the use of two or more glucoamylases to increase the apparent specific activity in the mashing operation.

A system and method in a process for making a fermented beverage (FB), such as a bright beer, and producing a clarified FB, using a caustic dosing system to neutralize naturally-present organic acids typically present in a the fermented beverage (such as a bright beer) to the salt forms of the organic acids, and removing or separated the salts to form the clarified fermented beverage or clarified bright beer.

A method of preparing a wort with an increased level of free amino nitrogen (FAN) comprising: a) preparing a mash from a grist comprising malt and/or adjunct; and b) adding a protease having at least 80% sequence identity to the polypeptide of SEQ ID NO: 1.

In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. In one aspect, the polypeptides of the invention can be used as amylases, for example, alpha amylases, to catalyze the hydrolysis of starch into sugars. In one aspect, the invention provides delayed release compositions comprising a desired ingredient coated by a latex polymer coating.