To provide an unfermented beer-taste beverage provided with fermentation flavor, and a method for producing the unfermented beer-taste beverage.

An unfermented beer-taste beverage provided with good fermentation flavor characteristic of beer can be provided by a method for producing an unfermented beer-taste beverage comprising a step of adding a flavor composition containing a sulfur-containing compound to an unfermented beer-taste beverage to achieve a content of the sulfur-containing compound of 1×10.sup.2 ppt or more but 1×10.sup.3 ppt or less.

A method of producing beer having a tailored flavour profile is provided comprising the successive steps of: (a) fermenting wort containing fermentable sugars with yeast to produce beer containing 1-10 vol. % ethanol and flavour substances diacetyl; acetaldehyde; dimethyl sulfide; ethyl acetate; isoamyl acetate; ethyl valerate; ethyl hexanoate; iso-amyl alcohol and 2-methylbutan-1-ol; (b) contacting the fermenting wort or beer with porous adsorbent particles, selectively adsorbing the beer flavour esters ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate; (c) separating the adsorbent particles; (d) desorbing a portion of the beer flavour esters from the adsorbent particles; and (e) adding a fraction of the desorbed beer flavour esters to the flavour adjusted beer or to another beer, wherein the amount of beer flavour esters added is 5-95 wt. % of the amount of beer flavour esters removed by the adsorbent particles.

A method of producing beer having a tailored flavour profile is provided comprising the successive steps of: (a) fermenting wort containing fermentable sugars with yeast to produce beer containing 1-10 vol. % ethanol and flavour substances diacetyl; acetaldehyde; dimethyl sulfide; ethyl acetate; isoamyl acetate; ethyl valerate; ethyl hexanoate; iso-amyl alcohol and 2-methylbutan-1-ol; (b) contacting the fermenting wort or beer with porous adsorbent particles, selectively adsorbing the beer flavour esters ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate; (c) separating the adsorbent particles; (d) desorbing a portion of the beer flavour esters from the adsorbent particles; and (e) adding a fraction of the desorbed beer flavour esters to the flavour adjusted beer or to another beer, wherein the amount of beer flavour esters added is 5-95 wt. % of the amount of beer flavour esters removed by the adsorbent particles.

A method for preparing beer or cider concentrate including alcohol and volatile components of beer or cider flavor, and beer or cider prepared therefrom. The method includes a two step concentration method in which the first step involves a high efficiency nanofiltration that results in a highly concentrated retentate and an aqueous permeate fraction comprising alcohol and volatile flavor components. The second step involves removing water from said permeate fraction to obtain a highly concentrated alcohol solution also having volatile flavor components. The highly concentrated alcohol solution is then combined with the retentate from the first step into a final high alcohol and flavor beer or cider concentrate.

The present invention describes methods and devices in which concentrated beverage products, each packaged in a pressurized container, can be combined with liquids and/or other ingredients to produce one or more servings of a beverage. These products provide users with a convenient way to prepare both alcoholic and non-alcoholic beverages (including carbonated beverages) in various serving sizes and quantities by combining the pressurized beverage concentrate with (possibly carbonated) liquids and other ingredients.

Wine-making process comprising a first step of arranging “Acacia Verek” raw gum arabic and a second step of arranging a wine to be bottled, a step of dissolving the raw gum arabic in water in order to obtain raw gum arabic in solution with a concentration of gum arabic comprised between 5 and 50%, a step of filtering the raw gum arabic in solution by means of a tangential filter provided with synthetic membrane with nominal porosity comprised between 0.5 and 3 μm in order to obtain filtered gum arabic in solution with a concentration of gum arabic comprised between 5 and 40%, a step of admixing the filtered gum arabic in solution in the wine to be bottled in order to obtain a wine to be bottled admixed with gum arabic, and finally a step of microfiltrating the wine to be bottled admixed with gum arabic.

The invention relates to a fermented beverage as well as a method of producing a fermented beverage, particularly a beer or beer-like beverage, with an ethanol content of between 0.0% and 1.0% by volume, the method comprising providing an ethanol containing fermented base beverage, reducing the ethanol content of the fermented base beverage by a de-alcoholisation step, followed by adding flavor to the fermented base beverage with reduced ethanol content to produce the fermented beverage, wherein the added flavor includes at least an amount of 4-vinyl guaiacol (4VG).

The present disclosure provides compositions and methods for enhancing oil recovery and protein recovery from a product from a corn fermentation process stream, such as corn syrup. Compositions generally include a product from a corn fermentation stream and an additive including at least one alkylphenol ethoxylate formaldehyde resin, at least one sodium alkyl sulfate, or a blend of at least one anionic surfactant with at least one non-ionic surfactant in a weight ratio of the at least one nonionic surfactant to the at least one anionic surfactant in a range from about 1:20 to about 20:1. Methods combine such an additive with the product from a corn fermentation stream to produce a mixture which is preferably heated and centrifuged to separate oil and protein from the product.

The present disclosure provides compositions and methods for enhancing oil recovery and protein recovery from a product from a corn fermentation process stream, such as corn syrup. Compositions generally include a product from a corn fermentation stream and an additive including at least one alkylphenol ethoxylate formaldehyde resin, at least one sodium alkyl sulfate, or a blend of at least one anionic surfactant with at least one non-ionic surfactant in a weight ratio of the at least one nonionic surfactant to the at least one anionic surfactant in a range from about 1:20 to about 20:1. Methods combine such an additive with the product from a corn fermentation stream to produce a mixture which is preferably heated and centrifuged to separate oil and protein from the product.

A compound represented by the following formula (1): ##STR00001## wherein, R.sub.1 is a linear or branched alkyl group having 1 to 3 carbon atoms or a hydroxyl group; and R.sub.2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.