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.

A method for making a composite alcoholic beverage, the method including the steps of: making a plurality of alcoholic beverages, each of the plurality of alcoholic beverages being made from an individual malt or an individual grain, either separately or together with a base malt or base grain; and, mixing the plurality of alcoholic beverages to make the composite alcoholic beverage.

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.

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.

Disclosed herein are beverage compositions comprising a mixture of: (a) an emulsion of about 2 wt % of a cannabinoid; about 2-10 wt % of a carrier oil; about 2-24 wt % of an amphipathic glycoside; and about 64-94 wt % of water; and (b) a polyphenol or tannin rich beverage base, wherein the beverage composition does not precipitate over an extended time. Also disclosed herein are methods of making and using the same.

The purpose of the present invention is to provide, as a sugar solution which has a high amount of extract components, and a low amount of soluble components other than sugar components among the extract components, in comparison to conventional sugar solutions, a reaction product of rice and amylase, or a substance which can be easily obtained from said reaction product. Provided is a sugar solution comprising water, and a reaction product of rice and α amylase provided in said water, wherein the amount of soluble protein in the sugar solution is 200 μg/ml or lower, and the amount of extract components in the sugar solution is at least 43 wt % of the whole sugar solution, with the caveat that: the reaction by which the reaction product of the rice and the α amylase is obtained is a reaction in which water vapour is blown into a liquefied solution or an emulsified solution obtained from rice, α amylase, and water, and is carried out at a temperature of 90-150° C. for a time of 1-3.5 minutes; the liquefication time when obtaining the liquefied solution or the emulsified solution from the rice, the α amylase, and the water is in the range of 15 seconds to 30 minutes; and the liquefication temperature is in the range of 55-80° C.

The purpose of the present invention is to provide, as a sugar solution which has a high amount of extract components, and a low amount of soluble components other than sugar components among the extract components, in comparison to conventional sugar solutions, a reaction product of rice and amylase, or a substance which can be easily obtained from said reaction product. Provided is a sugar solution comprising water, and a reaction product of rice and α amylase provided in said water, wherein the amount of soluble protein in the sugar solution is 200 μg/ml or lower, and the amount of extract components in the sugar solution is at least 43 wt % of the whole sugar solution, with the caveat that: the reaction by which the reaction product of the rice and the α amylase is obtained is a reaction in which water vapour is blown into a liquefied solution or an emulsified solution obtained from rice, α amylase, and water, and is carried out at a temperature of 90-150° C. for a time of 1-3.5 minutes; the liquefication time when obtaining the liquefied solution or the emulsified solution from the rice, the α amylase, and the water is in the range of 15 seconds to 30 minutes; and the liquefication temperature is in the range of 55-80° C.

A method for reducing beverage loss during loading of beverage into an ethanol concentration system having a set of reverse osmosis pressure vessels, each pressure vessel having a feed inlet, a retentate outlet, and a permeate outlet. The method includes feeding deaerated water into the feed inlet of a first pressure vessel, feeding the beverage into the feed inlet of the first pressure vessel, monitoring an alcohol percentage at the retentate outlet of a second pressure vessel, the second pressure vessel coupled directly or indirectly to the first pressure vessel, and coupling a retentate from the retentate outlet of the second pressure vessel to a feed tank coupled to the feed inlet of the first pressure vessel when the alcohol percentage is within a first target range of 0.5 to 18% alcohol-by-volume (ABV).

A method for reducing beverage loss during loading of beverage into an ethanol concentration system having a set of reverse osmosis pressure vessels, each pressure vessel having a feed inlet, a retentate outlet, and a permeate outlet. The method includes feeding deaerated water into the feed inlet of a first pressure vessel, feeding the beverage into the feed inlet of the first pressure vessel, monitoring an alcohol percentage at the retentate outlet of a second pressure vessel, the second pressure vessel coupled directly or indirectly to the first pressure vessel, and coupling a retentate from the retentate outlet of the second pressure vessel to a feed tank coupled to the feed inlet of the first pressure vessel when the alcohol percentage is within a first target range of 0.5 to 18% alcohol-by-volume (ABV).

The invention concerns a method for treating lignocellulosic biomass, said method comprising the following steps: a, Preparing an impregnation liquor (4) containing a chemical catalyst intended to impregnate the biomass b. Introducing the crushed biomass (6) through an inlet of an impregnation reactor (5), said inlet being situated in a first impregnation area (5a) of said impregnation reactor that comprises two superposed areas, said first impregnation area and a second so-called dewatering area (5b) above the impregnation area c. Introducing the liquor (4a) through a first liquor inlet situated in said first impregnation area (5a) of the reactor, d. Introducing said liquor (4b) into said reactor through a second liquor inlet in another area of the reactor (5d) situated below the biomass inlet in the first impregnation area (5b). The invention also concerns the facility for implementing the method.