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.

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 %.

Provided is a metal material capable of optimizing a response of a fermentative microorganism, a method of controlling a response of a fermentative microorganism, and a method of producing a fermented food product. A metal material includes a crystal grain having an average crystal grain size for controlling a response of a fermentative microorganism. The average crystal grain size of the crystal grain is preferably 100 nm or more and 10 μm or less. The metal material is preferably stainless steel. It is preferable that the response of the fermentative microorganism is adsorption or growth of the fermentative microorganism on the metal material.

The present invention patent relates to a beverage compound (10) that includes alcohol, in the form of soluble powder (23a) or liquid (23b), and also other powdered or liquid ingredients (A2), such as coffee, tea, chocolate, flavouring/colouring agents (21) and other ingredients (22); said alcoholic beverage compound (10) comprises a single-dose volume that is stored in an all-in-one disposable capsule (30)/(30′)/(30″) for instant preparation using a liquid solution (50), such as water or some other suitable solution from a conventional electric machine, such as a coffee maker (40), (40′), (40″) or the like; by means of the encapsulated alcoholic beverage compound (10) it is possible to prepare, at any time, individual doses of beverages such as traditional drinks (DK) from various regions of the world or specially developed recipes containing alcohol.

The present invention patent relates to a beverage compound (10) that includes alcohol, in the form of soluble powder (23a) or liquid (23b), and also other powdered or liquid ingredients (A2), such as coffee, tea, chocolate, flavouring/colouring agents (21) and other ingredients (22); said alcoholic beverage compound (10) comprises a single-dose volume that is stored in an all-in-one disposable capsule (30)/(30′)/(30″) for instant preparation using a liquid solution (50), such as water or some other suitable solution from a conventional electric machine, such as a coffee maker (40), (40′), (40″) or the like; by means of the encapsulated alcoholic beverage compound (10) it is possible to prepare, at any time, individual doses of beverages such as traditional drinks (DK) from various regions of the world or specially developed recipes containing alcohol.

A process for preparing a cereal-based beverage, the method comprising: —providing malt or unmalted cereal grains; ˜mashing said malt or unmalted cereal grains to solubalize fermentable sugars therein the mashing comprising: —a first step wherein the malt or unmalted cereal grains are exposed to protease activity and optionally glucanase activity, the first step being carried out in a temperature interval A; —a subsequent second step wherein the malt or unmalted cereal grains are exposed to beta-amylase and alfa-amylase activity carried out in a temperature interval inhibiting the protease activity of the first step; —filtering the mashed malt or unmalted cereal grains to obtain a wort; —fermenting said wort to obtain the malt-based beverage; wherein the process comprises the addition of malt rootlets to the wort, characterised in that said malt rootlets are added to the malt or unmalted cereal grains during the second step of the mashing process at which protease activity is inhibited.

A process for the production of sotol by the fermentation of Dasylirion wheeleri, Dasylirion leophyllum or Dasylirion texanum using a novel methodology and apparatus is disclosed. The sotol is prepared by the process of cutting away spiky and thorn covered leaves from hearts of the harvested sotol plants; splitting and roughly shredding the hearts of the sotol plants; steaming the split and shredded hearts of the sotol plants under pressure; squeezing the steamed sotol hearts using a press to obtain an aqueous extract; and fermenting the aqueous extract to obtain sotol. The manufacturing process of the present invention provides a steady, manageable and predictable heat source, thereby allowing consistent replication of process conditions from batch to batch.

A process for the production of sotol by the fermentation of Dasylirion wheeleri, Dasylirion leophyllum or Dasylirion texanum using a novel methodology and apparatus is disclosed. The sotol is prepared by the process of cutting away spiky and thorn covered leaves from hearts of the harvested sotol plants; splitting and roughly shredding the hearts of the sotol plants; steaming the split and shredded hearts of the sotol plants under pressure; squeezing the steamed sotol hearts using a press to obtain an aqueous extract; and fermenting the aqueous extract to obtain sotol. The manufacturing process of the present invention provides a steady, manageable and predictable heat source, thereby allowing consistent replication of process conditions from batch to batch.

Method for producing tropical plant sap based wines (e.g. palm wine, pulque, guarapo) and secondary products derived from these fermented beverages (palm vinegar and distilled spirits). The method comprising of partly or fully supplemented or reconstituted fermentation media to compositions similar to that of naturally occurring sap to be used for the fermentation. Media may be formulated to impart desired beverage characteristics, but primary flavor and beverage properties are derived from products of microbial fermentation (primary or secondary). Fermentation proceeds through any combination of spontaneous, domesticated and/or engineered inoculum. Design of inoculated culture composition to produce desired beverage characteristics.

Method for producing tropical plant sap based wines (e.g. palm wine, pulque, guarapo) and secondary products derived from these fermented beverages (palm vinegar and distilled spirits). The method comprising of partly or fully supplemented or reconstituted fermentation media to compositions similar to that of naturally occurring sap to be used for the fermentation. Media may be formulated to impart desired beverage characteristics, but primary flavor and beverage properties are derived from products of microbial fermentation (primary or secondary). Fermentation proceeds through any combination of spontaneous, domesticated and/or engineered inoculum. Design of inoculated culture composition to produce desired beverage characteristics.