A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.

A method for rehabilitating alcohol, including placing a quantity of ethanol solution in a pressure-controllable environment, decreasing the pressure of the pressure-controllable environment to about 25 Torr, holding the pressure of the pressure-controllable environment at about 25 Torr for a first predetermined period of time, removing unwanted congeners, such as ethyl acetate, from the ethanol solution to yield a treated ethanol solution, and removing treated solution from the pressure-controllable environment.

A method for rehabilitating alcohol, including placing a quantity of ethanol solution in a pressure-controllable environment, decreasing the pressure of the pressure-controllable environment to about 25 Torr, holding the pressure of the pressure-controllable environment at about 25 Torr for a first predetermined period of time, removing unwanted congeners, such as ethyl acetate, from the ethanol solution to yield a treated ethanol solution, and removing treated solution from the pressure-controllable environment.

The present invention relates to a method of preparing a mixture of brewer's spent grain having a composition corresponding to a requested user input. In particular, the present invention relates to a method for preparing uniform mixtures of brewer's spent grain from different compositions of brewer's spent grain having different nutrient content, flavour and colour, and said uniform mixture of brewer's spent grain corresponds to a user request. Further, the present invention relates to a mixture of brewer's spent grain and use of the mixture of brewer's spent grain in food products.

The present invention relates to a method of preparing a mixture of brewer's spent grain having a composition corresponding to a requested user input. In particular, the present invention relates to a method for preparing uniform mixtures of brewer's spent grain from different compositions of brewer's spent grain having different nutrient content, flavour and colour, and said uniform mixture of brewer's spent grain corresponds to a user request. Further, the present invention relates to a mixture of brewer's spent grain and use of the mixture of brewer's spent grain in food products.

An assembly for rehabilitating alcohol, including a pressure controllable chamber, a cooler in thermal communication with the pressure controllable chamber, a liquid inlet port in fluidic communication with the pressure controllable chamber, a liquid outlet port in fluidic communication with the pressure controllable chamber, and a gas outlet port in fluidic communication with the pressure controllable chamber. The assembly further includes a partial vacuum source in fluidic communication with the gas outlet port for establishing a partial vacuum in the pressure controllable chamber, and a liquid collection vessel in fluidic communication with the liquid outlet port. The residence time from when a liquid is flowed into the pressure controllable chamber until the liquid exits the chamber is no more than sixty seconds. The partial vacuum is insufficient to evaporate an ethanol solution during residence time in the pressure controllable chamber.

An assembly for rehabilitating alcohol, including a pressure controllable chamber, a cooler in thermal communication with the pressure controllable chamber, a liquid inlet port in fluidic communication with the pressure controllable chamber, a liquid outlet port in fluidic communication with the pressure controllable chamber, and a gas outlet port in fluidic communication with the pressure controllable chamber. The assembly further includes a partial vacuum source in fluidic communication with the gas outlet port for establishing a partial vacuum in the pressure controllable chamber, and a liquid collection vessel in fluidic communication with the liquid outlet port. The residence time from when a liquid is flowed into the pressure controllable chamber until the liquid exits the chamber is no more than sixty seconds. The partial vacuum is insufficient to evaporate an ethanol solution during residence time in the pressure controllable chamber.

Described herein is a system, methods, processes and nutrient-rich products-by-process, which are generated by the conversion of winery derivatives into nutrient-rich products in an ecological manner. Integration of this system into a winery assists the winery to manage its previously-considered waste nutrient-rich products in an ecological manner, which can also optionally provide them with a novel revenue stream. The system, methods, and processes are used to convert winemaking derivatives into bioactive nutrient-rich products comprising antioxidants and other bioactive molecules that reside within the marc and lees. These nutrient-rich products can be used as natural flavour, texture and color enhancers, in addition to nutritional ingredients to fortify processed foods and consumer recipes. They can also be used as health supplements and in the cosmetic industry.