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

The present invention is a aroma recovery equipment from gases exhausted of fermentation vats comprising a first recovery group (100) comprising a first condenser (110) operating at a first temperature of recovered aromas; one second recovery group (200) comprising a second condenser (210) operating at a second temperature of recovered aromas; a cooling group (300) to provide cold by a cooling fluid (301) to said first recovery group (100) via a first fluid connection (302) and to said second recovery group (200) via a second fluid connection (303); control means (400) configured to coordinately control the temperature of said first recovery group (100) and the temperature of said second recovery group (200); and a mobile housing (500) containing said first recovery group (100), said second recovery group (200), said cooling group (300) and said control means (400).

The present invention is a aroma recovery equipment from gases exhausted of fermentation vats comprising a first recovery group (100) comprising a first condenser (110) operating at a first temperature of recovered aromas; one second recovery group (200) comprising a second condenser (210) operating at a second temperature of recovered aromas; a cooling group (300) to provide cold by a cooling fluid (301) to said first recovery group (100) via a first fluid connection (302) and to said second recovery group (200) via a second fluid connection (303); control means (400) configured to coordinately control the temperature of said first recovery group (100) and the temperature of said second recovery group (200); and a mobile housing (500) containing said first recovery group (100), said second recovery group (200), said cooling group (300) and said control means (400).

This disclosure relates to an affinity polymer composite comprising a product of reacting a precursor mixture comprising at least one cross-linking monomer component having two or more ethenyl moieties suitable for polymerization; wherein the affinity polymer composite has a first binding energy with a purine compound that is at least 1 kcal/mole more favorable than a second binding energy with a flavor compound in a complex mixture. Some embodiments include a filtration medium comprising the affinity polymer composite described herein, wherein the affinity polymer composite has a primary particle diameter of about 45 micrometers to about 150 micrometers. Some embodiments include a filtration column comprising the filtration medium described herein. Some embodiments include a method for the removal of a purine compound from a complex mixture using the filtration medium described herein.

This disclosure relates to an affinity polymer composite comprising a product of reacting a precursor mixture comprising at least one cross-linking monomer component having two or more ethenyl moieties suitable for polymerization; wherein the affinity polymer composite has a first binding energy with a purine compound that is at least 1 kcal/mole more favorable than a second binding energy with a flavor compound in a complex mixture. Some embodiments include a filtration medium comprising the affinity polymer composite described herein, wherein the affinity polymer composite has a primary particle diameter of about 45 micrometers to about 150 micrometers. Some embodiments include a filtration column comprising the filtration medium described herein. Some embodiments include a method for the removal of a purine compound from a complex mixture using the filtration medium described herein.

A method and apparatus are presented for reducing the methanol content in a fermented solution to create forms healthier to human consumption, thereby reducing headaches and hangovers. In accordance with the disclosed embodiments, the fermented solution is placed in a vacuum vessel and heated to a fixed temperature. Pulling a fixed vacuum within the vessel lowers the boiling point of the solution, creating a vapor selectively of the low-end congeners, for example, methanol. The methanol-rich vapor is condensed and disposed leaving a healthier fermented solution with reduced methanol content. In some embodiments, the fixed temperature is lower than or equal to 32 degrees C. which preserves the aroma and taste of the fermented solution.

A method and apparatus are presented for reducing the methanol content in a fermented solution to create forms healthier to human consumption, thereby reducing headaches and hangovers. In accordance with the disclosed embodiments, the fermented solution is placed in a vacuum vessel and heated to a fixed temperature. Pulling a fixed vacuum within the vessel lowers the boiling point of the solution, creating a vapor selectively of the low-end congeners, for example, methanol. The methanol-rich vapor is condensed and disposed leaving a healthier fermented solution with reduced methanol content. In some embodiments, the fixed temperature is lower than or equal to 32 degrees C. which preserves the aroma and taste of the fermented solution.

A method of reducing a moisture content of brewers' spent grain (BSG) comprising exposing an amount of BSG to infrared radiation.

Systems and methods in accordance with the present invention provide for the efficient distillation of ethanol in an ethanol plant including a beer column. Heat is captured in the distillation process and utilized to drive operations in the ethanol plant.

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.