The system and methods described are directed to a distillation system and method having an evaporator tank with a wall surrounding an interior evaporator tank area. A non-oxidizing gas line is disposed at least partially outside the evaporator tank in communication with the interior evaporator tank area, wherein the non-oxidizing gas line introduces a non-oxidizing gas into the interior evaporator tank; the interior evaporator tank area is generally at or above an ambient atmospheric pressure.

A method for preserving wine or other oxygen sensitive items is disclosed. In some embodiments, the method involves injecting 0.15 gram to 0.5 gram of an inert gas into a container comprising wine and oxygen, without raising a pressure within the container above 10 psig, to form a barrier layer of the inert gas between the wine and the oxygen in the container without displacing all of the oxygen from the container.

A method for preserving wine or other oxygen sensitive items is disclosed. In some embodiments, the method involves injecting 0.15 gram to 0.5 gram of an inert gas into a container comprising wine and oxygen, without raising a pressure within the container above 10 psig, to form a barrier layer of the inert gas between the wine and the oxygen in the container without displacing all of the oxygen from the container.

A method of preserving an oxygen sensitive item is disclosed. The method involves injecting at least 0.15 gram of an inert gas into a container comprising the oxygen sensitive item and oxygen, without raising a pressure within the container above 10 psig, to form a barrier layer of the inert gas between the oxygen sensitive item and the oxygen in the container without displacing all of the oxygen from the container.

A method of preserving an oxygen sensitive item is disclosed. The method involves injecting at least 0.15 gram of an inert gas into a container comprising the oxygen sensitive item and oxygen, without raising a pressure within the container above 10 psig, to form a barrier layer of the inert gas between the oxygen sensitive item and the oxygen in the container without displacing all of the oxygen from the container.

The present invention aims to provide a Thermo-Acidophilic Bacilli inhibitor, a method of preventing contamination by Thermo-Acidophilic Bacilli, and a beverage, which utilize as an active ingredient a substance having the effect of inhibiting the growth of Thermo-Acidophilic Bacilli. The present invention relates to a Thermo-Acidophilic Bacilli inhibitor containing xanthohumol as an active ingredient, a method of preventing contamination by Thermo-Acidophilic Bacilli using the same, and a beverage containing the same.

The present invention aims to provide a Thermo-Acidophilic Bacilli inhibitor, a method of preventing contamination by Thermo-Acidophilic Bacilli, and a beverage, which utilize as an active ingredient a substance having the effect of inhibiting the growth of Thermo-Acidophilic Bacilli. The present invention relates to a Thermo-Acidophilic Bacilli inhibitor containing xanthohumol as an active ingredient, a method of preventing contamination by Thermo-Acidophilic Bacilli using the same, and a beverage containing the same.

An improved method of maturation of an unaged or partially aged distilled spirit, the method comprising: exposing the spirit to at least one catalytic material consisting of a group selected from: iron oxide nanoparticles, alumina-supported Fe(II) complexes, Pd/C, multiwalled carbon nanotubes, carbon xerogels, carbon based solid acid catalysts, SO.sub.4.sup.2−/TiO.sub.2/γ-Al.sub.2O.sub.3, an element selected from the group consisting of: columns 4-12 transition metals except for Fe, column 13 boron group, Si, and mixtures thereof; wherein throughout the exposing, the spirit is not being distilled, and the exposing is allowed until level of at least one maturation congener in the spirit attains predetermined desired congener level/s in the spirit.

A method and device for preserving wine or other oxygen sensitive items is disclosed. In some embodiments, the method involves injecting at least 0.15 gram of an inert gas to a closed container comprising wine and oxygen. In some embodiments, the device has a housing, a pressure indicator, a pressure sensor, and a one-way valve. The housing is configured to seal an opening of a wine bottle. The housing has a closure side configured to be in communication with an interior of the wine bottle. The housing has an input channel extending through the housing. The pressure sensor is within the housing and is in communication with the closure side. The one-way valve is in the input channel. The pressure sensor is configured to move the pressure indicator to an indicating position when a predetermined amount of pressure is reached at the sensor.

A method and device for preserving wine or other oxygen sensitive items is disclosed. In some embodiments, the method involves injecting at least 0.15 gram of an inert gas to a closed container comprising wine and oxygen. In some embodiments, the device has a housing, a pressure indicator, a pressure sensor, and a one-way valve. The housing is configured to seal an opening of a wine bottle. The housing has a closure side configured to be in communication with an interior of the wine bottle. The housing has an input channel extending through the housing. The pressure sensor is within the housing and is in communication with the closure side. The one-way valve is in the input channel. The pressure sensor is configured to move the pressure indicator to an indicating position when a predetermined amount of pressure is reached at the sensor.