Embodiments described herein relate to systems and methods for removing alcohol from alcoholic solutions using forward osmosis, dilution, and concentration, where the dilution and concentration with forward osmosis is used after an initial concentration stage performed using forward osmosis.

The present disclosure provides compositions for hydrolyzing volatile phenols from phenolic glycosides. The disclosure also provides methods for utilizing the compositions to hydrolyze volatile phenols to remove volatile phenols from fruit products including fermented fruit products. Also provided herein are methods for measuring volatile phenols in fruit products including fermented fruit products.

The present disclosure provides compositions for hydrolyzing volatile phenols from phenolic glycosides. The disclosure also provides methods for utilizing the compositions to hydrolyze volatile phenols to remove volatile phenols from fruit products including fermented fruit products. Also provided herein are methods for measuring volatile phenols in fruit products including fermented fruit products.

A beverage that contains one or more steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside D and rebaudioside M and has an alcohol content of 0.05 v/v % or more and less than 0.5 v/v %.

The present disclosure is directed to a method for producing a non-alcoholic liquid product or a low-alcoholic liquid product, the method comprising nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash with a sugar concentration from 8 Brix to 18 Brix, thereby obtaining a mixture with a sugar concentration from 10% to 50% less than the sugar concentration of said grape mash; and fermenting said mixture with one or more yeast during a period of time from 4 days to 8 days, thereby obtaining a liquid product. Compositions obtained by the method, additives comprising propane-1,2,3-triol, propan-1-ol, quinine hydrochloride, or any combination thereof, particularly from 3 g/L to 12 g/L of propane-1,2,3-triol, from 0.5 g/L to 1 g/L of propan-1-ol and from 0.001% (w/w) to 0.005% (w/w) of quinine hydrochloride and food products comprising the same are also disclosed.

The present disclosure is directed to a method for producing a non-alcoholic liquid product or a low-alcoholic liquid product, the method comprising nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash with a sugar concentration from 8 Brix to 18 Brix, thereby obtaining a mixture with a sugar concentration from 10% to 50% less than the sugar concentration of said grape mash; and fermenting said mixture with one or more yeast during a period of time from 4 days to 8 days, thereby obtaining a liquid product. Compositions obtained by the method, additives comprising propane-1,2,3-triol, propan-1-ol, quinine hydrochloride, or any combination thereof, particularly from 3 g/L to 12 g/L of propane-1,2,3-triol, from 0.5 g/L to 1 g/L of propan-1-ol and from 0.001% (w/w) to 0.005% (w/w) of quinine hydrochloride and food products comprising the same are also disclosed.

The present invention provides a drinkable article prepared from an alcoholic beverage comprising 0.045% ethanol by volume or less, wherein the drinkable article is characterized by having an amount of innate volatile organic compounds (VOC); and, wherein the amount of innate VOC comprises a plurality of innate aroma compounds; and wherein MeOH contents in the drinkable article is at least one of: a. under the detection level, when measured by Procedure A; b. less than 0.01% by volume; and,
wherein the ratio of EtAc to the amount of innate VOC in the drinkable article is between 1:0.2 and 1:300, when measured according to Procedure B.

The present invention provides a drinkable article prepared from an alcoholic beverage comprising 0.045% ethanol by volume or less, wherein the drinkable article is characterized by having an amount of innate volatile organic compounds (VOC); and, wherein the amount of innate VOC comprises a plurality of innate aroma compounds; and wherein MeOH contents in the drinkable article is at least one of: a. under the detection level, when measured by Procedure A; b. less than 0.01% by volume; and,
wherein the ratio of EtAc to the amount of innate VOC in the drinkable article is between 1:0.2 and 1:300, when measured according to Procedure B.