A wine preservation system comprises of a stopper for inserting into a wine bottle to seal the contents of the wine bottle. A trigger assembly is selectively attached to the stopper to open the stopper for simultaneously replacing wine from the wine bottle with gas. A refillable source is combinable with the trigger assembly for supplying the gas.

Systems and methods for preserving oxidizable substances such as liquids or foodstuffs are disclosed. These systems incorporate a sealing device and an oxygen scavenging chemical or agent coupleable to or contained within the system. The oxygen scavenging agent can remove the oxygen from the headspace of a container such as a bottle of wine without reducing the pressure in the headspace to the extent that the flavor of the wine is adversely affected.

A method and device for producing high quality alcohol beverages, including liquor, cordial, tincture, whiskey, cognac, brandy, vodka, rum, gin, wine, cocktail, etc., is based on the action of hydrodynamic cavitation treatment of components of alcohol beverages. The fluid flow moves at a high rate through a multi-stage blending hydrodynamic device and multi-stage cavitation device to generate hydrodynamic cavitation features in the fluid flow. The cavitation features generate changes in the velocity, pressure, temperature, chemical composition and physical properties of the liquid. Hydrodynamic cavitation processing provides effective blending of components and homogenization of alcoholic beverage, improves its organoleptic qualities.

A volumetric displacement preservation system for preserving a volume of flowable substance in a vessel. A fluid exchange structure has a stopper, a head portion, and a fluid exchange valve with a first condition where fluid inlet and exhaust pathways in the fluid exchange structure are simultaneously closed and a second condition where the fluid inlet and exhaust pathways are simultaneously opened by conduit joining portions in the fluid exchange valve. A chamber retains a volume of preservative gas and is connected to the fluid inlet pathway externally to the vessel. The preservative gas can be supplied from the chamber into the vessel through the fluid inlet pathway as liquid is exhausted through the fluid exhaust pathway. The chamber can be replenished from preservative gas displaced from the vessel in a reverse volumetric displacement process or from preservative gas supplied by a preservative gas production canister.

A volumetric displacement preservation system for preserving a volume of flowable substance in a vessel. A fluid exchange structure has a stopper, a head portion, and a fluid exchange valve with a first condition where fluid inlet and exhaust pathways in the fluid exchange structure are simultaneously closed and a second condition where the fluid inlet and exhaust pathways are simultaneously opened by conduit joining portions in the fluid exchange valve. A chamber retains a volume of preservative gas and is connected to the fluid inlet pathway externally to the vessel. The preservative gas can be supplied from the chamber into the vessel through the fluid inlet pathway as liquid is exhausted through the fluid exhaust pathway. The chamber can be replenished from preservative gas displaced from the vessel in a reverse volumetric displacement process or from preservative gas supplied by a preservative gas production canister.

Disclosed are Rhodotorula capable of efficiently degrading ethyl carbamate and application thereof, belonging to the technical field of food biotechnology. The present disclosure provides Rhodotorula DL-XSY01 capable of efficiently degrading ethyl carbamate (EC), with a preservation number being CGMCC No. 23534. The Rhodotorula DL-XSY01 is screened, identified, activated, fermented, and embedded to obtain an EC degradation preparation. The strain DL-XSY01 obtained by the present disclosure is prepared into a degradation agent after embedding, which can be used for removing EC in fermented foods. Furthermore, the present disclosure utilizes the degradation agent derived from strain DL-XSY01 to eliminate EC from various food systems. It demonstrates significant EC removal efficacy, low production costs, ease of use, and easy removal from food systems. Thus, it finds wide applicability in fermented foods such as alcoholic beverages, fermented dairy products, soy sauce, and vinegar.

Disclosed are Rhodotorula capable of efficiently degrading ethyl carbamate and application thereof, belonging to the technical field of food biotechnology. The present disclosure provides Rhodotorula DL-XSY01 capable of efficiently degrading ethyl carbamate (EC), with a preservation number being CGMCC No. 23534. The Rhodotorula DL-XSY01 is screened, identified, activated, fermented, and embedded to obtain an EC degradation preparation. The strain DL-XSY01 obtained by the present disclosure is prepared into a degradation agent after embedding, which can be used for removing EC in fermented foods. Furthermore, the present disclosure utilizes the degradation agent derived from strain DL-XSY01 to eliminate EC from various food systems. It demonstrates significant EC removal efficacy, low production costs, ease of use, and easy removal from food systems. Thus, it finds wide applicability in fermented foods such as alcoholic beverages, fermented dairy products, soy sauce, and vinegar.

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.

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.

Arrays of closely-spaced holes or cross-grain grooves are formed on the inside surfaces of the staves of a barrel, and/or on an elongated wooden member to greatly increase the amount of end grain wood exposed to the liquid and thereby increase the rate of aging the liquid. The holes and grooves in the staves extend only part-way through the wood in order to maintain the structural integrity of the staves.