A Saccharomyces cerevisiae strain with high yield of ethyl butyrate and a construction method and an application thereof are provided. The strain is obtained by over-expressing in the starting strain acetyl coenzyme A acyl transferase gene Erg10, 3-hydroxybutyryl coenzyme A dehydrogenase gene Hbd, 3-hydroxybutyryl coenzyme A dehydratase gene Crt, trans-2-enoyl coenzyme A reductase gene Ter, and alcohol acyl transferase gene AAT. Compared to the starting bacteria not producing ethyl butyrate, the yield of ethyl butyrate of the constructed strain reaches 77.33±3.79 mg/L, the yield of the ethyl butyrate of the strain with double copy expression of gene Ter and gene AAT reaches 99.65±7.32 mg/L, increased by 28.9% compared with the EST strain, and 40.93±3.18 mg/L of ethyl crotonate is unexpectedly produced.

Provided is a beer-taste beverage comprising 1000 ppb by mass or less of 4-vinylguaiacol, having an ethyl hexanoate content of 120 ppb by mass or more, and comprising at least one aroma component (X) selected from γ-decanolactone and ethyl 2-methylbutyrate, wherein a ratio of the content (unit: ppb by mass) of ethyl hexanoate to the total content (unit: ppb by mass) of the aroma component (X) [ethyl hexanoate/aroma component (X)] is 1100 or less.

The present disclosure discloses a Pichia kudriavzevii and a multifunctional complex microbial inoculant and use thereof, and belongs to the technical field of bioengineering. The Pichia kudriavzevii of the present disclosure has a degrading ability of lactic acid as high as 12.69 g.Math.L.sup.−1, which is 2.04 times that of a type strain. At the same time, the strain can also metabolize ethanol and has an OD.sub.600 of 4.48 after fermentation in a sorghum juice medium at 30° C. and 200 rpm for 3 d. The Pichia kudriavzevii could completely consume 58 g.Math.L.sup.−1 of glucose in the sorghum juice medium after 60 h of fermentation and produce 13.06 g.Math.L.sup.−1 of ethanol. The Pichia kudriavzevii degrades lactic acid and can relieve a lactic acid pressure of a fermentation system and enable Saccharomyces cerevisiae to grow and metabolize to produce wine. In addition, the strain and the microbial inoculant thereof can inhibit the production of filamentous fungi and geosmin and have important use prospects for maintaining homeostasis of a fermentation system and food preservation.

The present disclosure provides systems and methods for purifying ethanol.

The present disclosure provides systems and methods for purifying ethanol.

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.

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.

Disclosed are devices and methods that allow for the capture and retention of grain aroma that would otherwise be lost or reduced in distilled spirits production processes. Devices and methods are disclosed that allow for the capture and retention of aromas released during grain heating. Devices and methods are disclosed that allow for the capture and retention of grain aromas prior to the loss of these aromas in subsequent mashing, fermentation, and distillation processes. In one embodiment, captured and retained aromas from a particular grain are added back to the spirit distillate produced from that same grain. In one embodiment, the grain from which aroma is extracted is subsequently mashed, fermented, distilled and rejoined with the aromatized spirit to produce a rejoined spirit. Devices and methods are disclosed which utilize the grain aroma extraction process as a source of heat for the cooking of grain in subsequent or parallel mashes.

A Saccharomyces cerevisiae strain with high yield of ethyl butyrate and a construction method and an application thereof are provided. The strain is obtained by over-expressing in the starting strain acetyl coenzyme A acyl transferase gene Erg10, 3-hydroxybutyryl coenzyme A dehydrogenase gene Hbd, 3-hydroxybutyryl coenzyme A dehydratase gene Crt, trans-2-enoyl coenzyme A reductase gene Ter, and alcohol acyl transferase gene AAT. Compared to the starting bacteria not producing ethyl butyrate, the yield of ethyl butyrate of the constructed strain reaches 77.33±3.79 mg/L, the yield of the ethyl butyrate of the strain with double copy expression of gene Ter and gene AAT reaches 99.65±7.32 mg/L, increased by 28.9% compared with the EST strain, and 40.93±3.18 mg/L of ethyl crotonate is unexpectedly produced.

A Saccharomyces cerevisiae strain with high yield of ethyl butyrate and a construction method and an application thereof are provided. The strain is obtained by over-expressing in the starting strain acetyl coenzyme A acyl transferase gene Erg10, 3-hydroxybutyryl coenzyme A dehydrogenase gene Hbd, 3-hydroxybutyryl coenzyme A dehydratase gene Crt, trans-2-enoyl coenzyme A reductase gene Ter, and alcohol acyl transferase gene AAT. Compared to the starting bacteria not producing ethyl butyrate, the yield of ethyl butyrate of the constructed strain reaches 77.33±3.79 mg/L, the yield of the ethyl butyrate of the strain with double copy expression of gene Ter and gene AAT reaches 99.65±7.32 mg/L, increased by 28.9% compared with the EST strain, and 40.93±3.18 mg/L of ethyl crotonate is unexpectedly produced.