According to the invention, this device includes a rigid capsule (2) forming a chamber (6) whereof one longitudinal end (6a) is open, and forming a longitudinal duct (7) for the flow of a liquid or semi-liquid food product (300); an active product (3) contained in the chamber (6), capable of absorbing a gas and/or volatile gaseous molecules present in the food product (300), or of diffusing a volatile gas and/or gaseous molecules into the food product (300); a cap (4) for closing the open longitudinal end (6a) of the chamber (6, having a penetrable septum (4c), the cap (4) being able, when it is placed on the capsule (2) and its septum (4c) is not perforated, to close the chamber (6) so that it is sealed against gases and water, and allowing, when it is perforated, a transfer of volatile gases and/or gaseous molecules between the outside and the inside of the chamber (6), and a membrane (5) permeable to the volatile gases and/or gaseous molecules to be absorbed or diffused, placed in the chamber (6) so as to separate the active product (3) contained in the chamber (6) from the outside. The invention also relates to a closure for a container as described above, comprising the device (1), a method for manufacturing a container comprising such a closure, and a machine for implementing this method.

According to the invention, this device includes a rigid capsule (2) forming a chamber (6) whereof one longitudinal end (6a) is open, and forming a longitudinal duct (7) for the flow of a liquid or semi-liquid food product (300); an active product (3) contained in the chamber (6), capable of absorbing a gas and/or volatile gaseous molecules present in the food product (300), or of diffusing a volatile gas and/or gaseous molecules into the food product (300); a cap (4) for closing the open longitudinal end (6a) of the chamber (6, having a penetrable septum (4c), the cap (4) being able, when it is placed on the capsule (2) and its septum (4c) is not perforated, to close the chamber (6) so that it is sealed against gases and water, and allowing, when it is perforated, a transfer of volatile gases and/or gaseous molecules between the outside and the inside of the chamber (6), and a membrane (5) permeable to the volatile gases and/or gaseous molecules to be absorbed or diffused, placed in the chamber (6) so as to separate the active product (3) contained in the chamber (6) from the outside. The invention also relates to a closure for a container as described above, comprising the device (1), a method for manufacturing a container comprising such a closure, and a machine for implementing this method.

The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance.

It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.

The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance.

It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.

A method of making a sherry wine-like beverage includes combining water, ethanol and a plurality of flavor compounds in an amount sufficient to impart the flavor of a sherry wine without the need for fermentation and/or aging.

Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme. Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme and/or an O-methyltransferase enzyme. Also provided are methods of producing fermented beverages and compositions comprising ethanol using the genetically modified yeast cells described herein.

A carbon dioxide and nitrogen infused wine product includes wine infused with both carbon dioxide and nitrogen. A ratio of carbon dioxide to nitrogen in the wine can be in a range of 80% CO.sub.2/20% N.sub.2-60% CO.sub.2/40% N.sub.2.

A carbon dioxide and nitrogen infused wine product includes wine infused with both carbon dioxide and nitrogen. A ratio of carbon dioxide to nitrogen in the wine can be in a range of 80% CO.sub.2/20% N.sub.2-60% CO.sub.2/40% N.sub.2.

A device to adjust concentration of a first gas in a fluid to a target concentration (C.sub.f) is provided. The device includes a container, having a first opening, the container is configured to receive a first volume (V.sub.L) of the fluid through the first opening. Wherein the fluid has an initial concentration (C.sub.i) of the first gas and a second volume (V.sub.C) of the container is determined based on the initial concentration (C.sub.i) of the first gas in the fluid, a target concentration (C.sub.f) of the first gas in the fluid, a partition coefficient () of the first gas, and the first volume (V.sub.L), and configured to adjust pressure in the container at a predetermined pressure of the first gas to adjust the first gas concentration in the fluid to the target concentration (C.sub.f); wherein the second volume (V.sub.C) and the first volume (V.sub.L) are correlated by: $\frac{V_C}{V_L}=\frac{1}{}\left[\frac{M}{C_f{V}_L}+\frac{C_i}{C_f}-1\right]+1$
in that M is an amount of the first gas required to be introduced in the container to adjust the first gas concentration in the fluid to the target concentration (C.sub.f).

A device to adjust concentration of a first gas in a fluid to a target concentration (C.sub.f) is provided. The device includes a container, having a first opening, the container is configured to receive a first volume (V.sub.L) of the fluid through the first opening. Wherein the fluid has an initial concentration (C.sub.i) of the first gas and a second volume (V.sub.C) of the container is determined based on the initial concentration (C.sub.i) of the first gas in the fluid, a target concentration (C.sub.f) of the first gas in the fluid, a partition coefficient () of the first gas, and the first volume (V.sub.L), and configured to adjust pressure in the container at a predetermined pressure of the first gas to adjust the first gas concentration in the fluid to the target concentration (C.sub.f); wherein the second volume (V.sub.C) and the first volume (V.sub.L) are correlated by: $\frac{V_C}{V_L}=\frac{1}{}\left[\frac{M}{C_f{V}_L}+\frac{C_i}{C_f}-1\right]+1$
in that M is an amount of the first gas required to be introduced in the container to adjust the first gas concentration in the fluid to the target concentration (C.sub.f).