Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.

Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.

A process that produces a non-alcohol cereal beverage (NACB) includes separating an input fermented malt beverage (FMB) into an output FMB and the NACB, wherein the separating includes multiple stages; and adding water during the separating so that the output FMB has the same alcohol by volume (ABV) as the input FMB during each stage of the separating.

A process that produces a non-alcohol cereal beverage (NACB) includes separating an input fermented malt beverage (FMB) into an output FMB and the NACB, wherein the separating includes multiple stages; and adding water during the separating so that the output FMB has the same alcohol by volume (ABV) as the input FMB during each stage of the separating.

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.

The present disclosure is directed to a method for producing a non-alcoholic liquid product or a low-alcoholic liquid product, the method comprising nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash with a sugar concentration from 8 Brix to 18 Brix, thereby obtaining a mixture with a sugar concentration from 10% to 50% less than the sugar concentration of said grape mash; and fermenting said mixture with one or more yeast during a period of time from 4 days to 8 days, thereby obtaining a liquid product. Compositions obtained by the method, additives comprising propane-1,2,3-triol, propan-1-ol, quinine hydrochloride, or any combination thereof, particularly from 3 g/L to 12 g/L of propane-1,2,3-triol, from 0.5 g/L to 1 g/L of propan-1-ol and from 0.001% (w/w) to 0.005% (w/w) of quinine hydrochloride and food products comprising the same are also disclosed.

The present disclosure is directed to a method for producing a non-alcoholic liquid product or a low-alcoholic liquid product, the method comprising nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash with a sugar concentration from 8 Brix to 18 Brix, thereby obtaining a mixture with a sugar concentration from 10% to 50% less than the sugar concentration of said grape mash; and fermenting said mixture with one or more yeast during a period of time from 4 days to 8 days, thereby obtaining a liquid product. Compositions obtained by the method, additives comprising propane-1,2,3-triol, propan-1-ol, quinine hydrochloride, or any combination thereof, particularly from 3 g/L to 12 g/L of propane-1,2,3-triol, from 0.5 g/L to 1 g/L of propan-1-ol and from 0.001% (w/w) to 0.005% (w/w) of quinine hydrochloride and food products comprising the same are also disclosed.

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methyl-propanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methyl-propanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.