Polypeptides comprising maltose/maltotriose transporters are provided. Additionally, polynucleotides, DNA constructs, and vectors encoding a maltose/maltotriose transporter, or yeast cells harboring such polynucleotides are provided. The yeast cell may be a Saccharomyces eubayanus cell modified to increase the expression or transport activity of a maltose/maltotriose transporter at the plasma membrane of the cell. Further, methods are provided for making a fermentation product by culturing any one of the yeast cells described herein with a fermentable substrate. Finally, methods are provided to select for and isolate maltotriose-utilizing strains of Saccharomyces eubayanus.

Provided is a beer-taste beverage comprising 1000 ppb by mass or less of 4-vinylguaiacol, having an ethyl n-butyrate content of 140 ppb by mass or more, and comprising at least one lactone selected from γ-decanolactone and γ-undecalactone, wherein a ratio of the content (unit:ppb by mass) of ethyl n-butyrate to the total content (unit:ppb by mass) of the lactone [ethyl n-butyrate/lactone] is 1100 or less.

Provided is a beer-taste beverage, comprising less than 0.07 ppm by mass of diacetyl, and 0.4 (v/v) % or more and less than 1.5 (v/v) % of ethanol, having an H.sub.2S content of less than 5 ppb by mass, and comprising 50 to 1000 ppm by mass of lactic acid, or 50 to 1000 ppm by mass of phosphoric acid.

Provided is a beer-taste beverage comprising 1000 ppb by mass or less of 4-vinylguaiacol, and having an ethyl n-butyrate content of 140 ppb by mass or more, a ratio of the content (unit: ppb by mass) of ethyl n-butyrate to the content (unit: ppb by mass) of γ-nonalactone [ethyl n-butyrate/γ-nonalactone] is 23 or less.

Provided is a method for making brandy, such as for instance cognac, Armagnac or Weinbrand, including the steps of providing fermentation component for the fermentation, which fermentation component is selected from at least one of the components grapes and products made completely of grapes, such as for instance raisins; fermenting the fermentation component into an alcoholic mixture; and distilling the alcoholic mixture. Before the step of fermenting the fermentation component, the fermentation component is smoked by bringing the fermentation component into contact with smoke.

Provided is a method for making brandy, such as for instance cognac, Armagnac or Weinbrand, including the steps of providing fermentation component for the fermentation, which fermentation component is selected from at least one of the components grapes and products made completely of grapes, such as for instance raisins; fermenting the fermentation component into an alcoholic mixture; and distilling the alcoholic mixture. Before the step of fermenting the fermentation component, the fermentation component is smoked by bringing the fermentation component into contact with smoke.

Provided is a beer-taste beverage comprising 1000 ppb by mass or less of 4-vinylguaiacol, having an ethyl hexanoate content of 120 ppb by mass or more, and comprising at least one aroma component (X) selected from γ-decanolactone and ethyl 2-methylbutyrate, wherein a ratio of the content (unit: ppb by mass) of ethyl hexanoate to the total content (unit: ppb by mass) of the aroma component (X) [ethyl hexanoate/aroma component (X)] is 1100 or less.

The present disclosure relates to methods for using one or more polypeptides with phytase activity in grain processing, ethanol, and biofuel production.

The present disclosure relates to methods for using one or more polypeptides with phytase activity in grain processing, ethanol, and biofuel production.

The disclosure relates to a reactive distillation method for beverage spirit production, the method comprising. An initial reaction mixture includes water, ethanol, and a carboxylic acid, for example having 3 or more carbon atoms. The reaction mixture is reactively distilled in the presence of an esterification catalyst to react a portion of the ethanol and the carboxylic acid to form an ethyl carboxylate reaction product, and form a distillation product or distillate including water, ethanol, and the ethyl carboxylate. The esterification catalyst is not present in the distillation product, for example when using a solid acid esterification catalyst in the reaction mixture. In a refinement, ethanol and the carboxylic acid can be co-fermented in an initial grain mixture, which is subsequently reactively distilled according to the disclosed method.