A beverage component comprising: i. 2-96 w % of ethanol; ii. at least 0.1 ppm acetaldehyde, at least 1 ppm ethyl acetaldehyde, at least 60 ppm isoamyl alcohol and/or at least 0.1 ppm isoamyl acetate; and iii. Extracted hop flavour components including myrcene in an amount of at least 200 ppb and/or -humulene in an amount of at least 800 ppb.

Concentration control in filtration systems and associated methods are generally described. Streams originating from upstream filters and having similar concentrations of a target minor component and/or similar osmotic pressures can be mixed and subsequently filtered within additional filters. Certain embodiments comprise recycling an output stream produced by a filter to a filter feed stream, wherein the output stream and the filter feed stream have similar concentrations of a target minor component and/or similar osmotic pressures. Such strategic mixing and/or recycling can reduce the amount of energy and/or the amount of filtration medium surface area required to achieve a desired concentration of the target minor component in a final product stream.

Concentration control in filtration systems and associated methods are generally described. Streams originating from upstream filters and having similar concentrations of a target minor component and/or similar osmotic pressures can be mixed and subsequently filtered within additional filters. Certain embodiments comprise recycling an output stream produced by a filter to a filter feed stream, wherein the output stream and the filter feed stream have similar concentrations of a target minor component and/or similar osmotic pressures. Such strategic mixing and/or recycling can reduce the amount of energy and/or the amount of filtration medium surface area required to achieve a desired concentration of the target minor component in a final product stream.

Improved compositions of reversible monoamine oxidase inhibitors are obtained by improved methods of alcohol removal from distillates of fermented agave extracts.

A process of preparing a malt-based beverage includes a method having the following steps. Fermenting a wort to obtain a fermented malt-based beverage to achieve an original extract level A in a range of 10 PI-20 PI is performed. Then, concentrating the fermented malt-based beverage by removal of water therefrom to obtain a concentrated malt-based beverage occurs. The concentrated malt-based beverage is diluted for consumption by addition of water or a water based diluent to an extract level B higher than A.

Methods and systems for forming a concentrate from an alcoholic beverage, such as a beverage made by fermentation processes. A membrane process may be used to reduce water and alcohol content, followed by freeze concentration to further reduce water content.

Methods and systems for forming a concentrate from an alcoholic beverage, such as a beverage made by fermentation processes. A membrane process may be used to reduce water and alcohol content, followed by freeze concentration to further reduce water content.

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

Compositions containing monoamine oxidase inhibitors prepared by removal of alcohol from agave-derived beverages are disclosed.

Compositions containing monoamine oxidase inhibitors prepared by removal of alcohol from agave-derived beverages are disclosed.