Apparatus for treating liquids, includes •a vapour inlet (201); •a vessel (202) for housing liquid, the vessel being in fluid communication with the vapour inlet; and, •a vapour outlet (204); configured such that in use •vapour from the vapour inlet passes into liquid housed in the vessel; and •liquid from the vessel can interact with material housed in a chamber (203) in fluid communication with the vessel; •vapour from the liquid can pass to the vapour outlet. The apparatus can be used in distilling spirits in particular gin or rum.

The invention provides a method of producing a low alcohol beer, comprising the steps of: providing an alcoholic malt beverage; subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage; adding hops to the low alcohol malt beverage in an amount of at least 10 g/hl to produce at least 10 hl of a suspension; keeping the suspension between 1 hour and 20 days at a temperature between −2 and 43° C. to produce a low alcohol beer; and optionally subjecting said low alcohol beer to a filtration step.

This process results in a low alcohol beer which has a surprisingly good taste profile.

Also provided is a low alcohol beer that is obtained by the aforementioned method.

An assembly for rehabilitating alcohol, including a pressure controllable chamber, a cooler in thermal communication with the pressure controllable chamber, a liquid inlet port in fluidic communication with the pressure controllable chamber, a liquid outlet port in fluidic communication with the pressure controllable chamber, and a gas outlet port in fluidic communication with the pressure controllable chamber. The assembly further includes a partial vacuum source in fluidic communication with the gas outlet port for establishing a partial vacuum in the pressure controllable chamber, and a liquid collection vessel in fluidic communication with the liquid outlet port. The residence time from when a liquid is flowed into the pressure controllable chamber until the liquid exits the chamber is no more than sixty seconds. The partial vacuum is insufficient to evaporate an ethanol solution during residence time in the pressure controllable chamber.

An assembly for rehabilitating alcohol, including a pressure controllable chamber, a cooler in thermal communication with the pressure controllable chamber, a liquid inlet port in fluidic communication with the pressure controllable chamber, a liquid outlet port in fluidic communication with the pressure controllable chamber, and a gas outlet port in fluidic communication with the pressure controllable chamber. The assembly further includes a partial vacuum source in fluidic communication with the gas outlet port for establishing a partial vacuum in the pressure controllable chamber, and a liquid collection vessel in fluidic communication with the liquid outlet port. The residence time from when a liquid is flowed into the pressure controllable chamber until the liquid exits the chamber is no more than sixty seconds. The partial vacuum is insufficient to evaporate an ethanol solution during residence time in the pressure controllable chamber.

A method for rehabilitating alcohol, including placing a quantity of ethanol solution in a pressure-controllable environment, decreasing the pressure of the pressure-controllable environment to about 25 Torr, holding the pressure of the pressure-controllable environment at about 25 Torr for a first predetermined period of time, removing unwanted congeners, such as ethyl acetate, from the ethanol solution to yield a treated ethanol solution, and removing treated solution from the pressure-controllable environment.

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 %.

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 %.

An improved process is provided to prepare vodka with excellent properties comprising mixing water and ethyl alcohol, treating the mixture with activated coal, filtering, and, optionally, adding sugar. The mixture of water and alcohol is cooled down to a temperature of at least about −18° C., at which temperature the mixture is maintained for at least about 4 hours, particularly at least about 8 hours. The resulting mixture is then cold-filtered at the low-temperature and allowed to gradually adapt to room temperature. The optional sugar is added to the filtrate and the obtained vodka product mixture may be filtered again before bottling. The vodka may comprise an alcoholic strength by volume of between about 37.5 vol % and about 50 vol %, particularly of about 40 vol %, and between about 1 and about 2 g/l sugar.

An improved process is provided to prepare vodka with excellent properties comprising mixing water and ethyl alcohol, treating the mixture with activated coal, filtering, and, optionally, adding sugar. The mixture of water and alcohol is cooled down to a temperature of at least about −18° C., at which temperature the mixture is maintained for at least about 4 hours, particularly at least about 8 hours. The resulting mixture is then cold-filtered at the low-temperature and allowed to gradually adapt to room temperature. The optional sugar is added to the filtrate and the obtained vodka product mixture may be filtered again before bottling. The vodka may comprise an alcoholic strength by volume of between about 37.5 vol % and about 50 vol %, particularly of about 40 vol %, and between about 1 and about 2 g/l sugar.

The present invention refers to a method and an equipment for the extraction of compounds from grapes by means of ultrasound in vinification processes generated through a sonoplate coupled to the walls of the pipe/duct through which the crushed grapes flow. During this extraction the transfer of phenols responsible for color from the solid portion (skin) to the liquid portion after crushing the grapes takes place as a consequence of the phenomenon known as cavitation, which allows the breaking of the skin cells and makes the phenolic compounds responsible for the color available to the liquid medium to be integrated in said liquid medium enhancing wine color.