The present disclosure relates to a method for enriching an aqueous ethanolic solution in ethanol, including the steps of providing a forward osmosis membrane module with a first chamber, a second chamber and a semi-permeable membrane separating the first and the second chamber, coupling an inlet of the first chamber fluidly to a source of an aqueous ethanolic solution, coupling an inlet of the second chamber fluidly to a source for a concentrated draw solution, and recovering an aqueous ethanolic solution enriched in ethanol at an outlet of the first chamber and a diluted draw solution at the outlet of the second chamber.

The present disclosure relates to a method for enriching an aqueous ethanolic solution in ethanol, including the steps of providing a forward osmosis membrane module with a first chamber, a second chamber and a semi-permeable membrane separating the first and the second chamber, coupling an inlet of the first chamber fluidly to a source of an aqueous ethanolic solution, coupling an inlet of the second chamber fluidly to a source for a concentrated draw solution, and recovering an aqueous ethanolic solution enriched in ethanol at an outlet of the first chamber and a diluted draw solution at the outlet of the second chamber.

This invention disclosed a method for preparing low-sugar vegetable and fruit enzyme product comprising obtaining a fruit or/and vegetable as a material; fermenting the material for at least three times sequentially, and producing an enzyme product, wherein the first fermentation is yeast fermentation, the second fermentation is acetic acid bacteria fermentation and the third fermentation is lactic acid bacteria fermentation; and the sugar content of the enzyme product is less than 5 wt %, especially, in a predetermined fermentation condition, the sugar content of the enzyme product is less than 2.5 wt %.

The present invention discloses a fruit wine product beneficial to the health of a cardiovascular system and a preparation method thereof, and belongs to the technical field of traditional food functionalization. The present invention uses the fruit wine as a base material; by leaching black garlic and baked onion and/or adding tomato clear juice powder and concentrated onion juice, taking advantage of the synergistic effect of alcohol with promoted Amadori compounds, flavonoids and/or proanthocyanidins extraction from the black garlic, baked onion, tomato clear juice powder and concentrated onion juice, to prepare fruit wine product containing 5-15 g/100 mL alcohol, 20-100 mg/100 mL Amadori Compound, 30-50 mg/100 mL total flavonoids and/or 100-250 mg/100 mL proanthocyanidins, and such fruit wine product can more effectively reduce the blood viscosity of consumers and achieve an beneficial effect on cardiovascular health.

The present invention discloses a fruit wine product beneficial to the health of a cardiovascular system and a preparation method thereof, and belongs to the technical field of traditional food functionalization. The present invention uses the fruit wine as a base material; by leaching black garlic and baked onion and/or adding tomato clear juice powder and concentrated onion juice, taking advantage of the synergistic effect of alcohol with promoted Amadori compounds, flavonoids and/or proanthocyanidins extraction from the black garlic, baked onion, tomato clear juice powder and concentrated onion juice, to prepare fruit wine product containing 5-15 g/100 mL alcohol, 20-100 mg/100 mL Amadori Compound, 30-50 mg/100 mL total flavonoids and/or 100-250 mg/100 mL proanthocyanidins, and such fruit wine product can more effectively reduce the blood viscosity of consumers and achieve an beneficial effect on cardiovascular health.

Multi-stage fermentation process for making red/white/ros wines having a unique, unexpected and intense vertical palate (VP) of aroma, flavors and exceptional finish. The inventive VP wines are a blend of 3-4 feed stocks: I. Red: A) a primary and secondary fermented, barrel-aged must-based wine; B) a flashed-must, barrel-fermented, barrel-aged wine; C) a flashed-on-skin primary and secondary fermented, barrel-aged wine; or D) A+C; and II. White: A-1) a low solids, juice-based barrel fermented wine, and/or A-2) a low solids primary and secondary fermented, barrel or tank-aged wine; B) a flashed-juice, concentrated, barrel-fermented, barrel or tank-aged wine; C) a flashed-juice, concentrated, primary and secondary fermented, barrel or tank-aged wine; or D) A-2+C. Quantitative assays show the inventive VPP wines have 2-3 phenolic components as compared to traditional fermentation process wines. The inventive VP Process (VPP) may be applied to non-carbonated, carbonated and fortified wines, and post-processed to produce reduced-alcohol wine products.

An object of the present invention is to impart richness and wine-like full body to a non-alcoholic or low-alcoholic wine flavor beverage. The viscosity and the sodium content of the beverage are adjusted.

An object of the present invention is to impart richness and wine-like full body to a non-alcoholic or low-alcoholic wine flavor beverage. The viscosity and the sodium content of the beverage are adjusted.

An object of the present invention is to provide a non-alcoholic or low-alcoholic wine flavor beverage having enhanced wine-like full body. The sodium content of the beverage is adjusted so as to be within a certain range.

An object of the present invention is to provide a non-alcoholic or low-alcoholic wine flavor beverage having enhanced wine-like full body. The sodium content of the beverage is adjusted so as to be within a certain range.