The invention concerns a method for treating lignocellulosic biomass, said method comprising the following steps: a, Preparing an impregnation liquor (4) containing a chemical catalyst intended to impregnate the biomass b. Introducing the crushed biomass (6) through an inlet of an impregnation reactor (5), said inlet being situated in a first impregnation area (5a) of said impregnation reactor that comprises two superposed areas, said first impregnation area and a second so-called dewatering area (5b) above the impregnation area c. Introducing the liquor (4a) through a first liquor inlet situated in said first impregnation area (5a) of the reactor, d. Introducing said liquor (4b) into said reactor through a second liquor inlet in another area of the reactor (5d) situated below the biomass inlet in the first impregnation area (5b). The invention also concerns the facility for implementing the method.

The invention concerns a method for treating lignocellulosic biomass, said method comprising the following steps: a, Preparing an impregnation liquor (4) containing a chemical catalyst intended to impregnate the biomass b. Introducing the crushed biomass (6) through an inlet of an impregnation reactor (5), said inlet being situated in a first impregnation area (5a) of said impregnation reactor that comprises two superposed areas, said first impregnation area and a second so-called dewatering area (5b) above the impregnation area c. Introducing the liquor (4a) through a first liquor inlet situated in said first impregnation area (5a) of the reactor, d. Introducing said liquor (4b) into said reactor through a second liquor inlet in another area of the reactor (5d) situated below the biomass inlet in the first impregnation area (5b). The invention also concerns the facility for implementing the method.

Embodiments described herein generally relate to systems and methods for processing non-fermented liquids. In some embodiments, non-fermented liquids may be processed into fermentable liquids in relatively short time (e.g., less than or equal to 30 minutes). In certain embodiments, the non-fermented liquids may be processed in relatively small batches (e.g., having a volume of less than or equal to 2 liters). The systems and methods described herein may be useful for producing fermented (e.g., alcoholic) beverages by a consumer. Advantageously, the systems and methods may be for use by a consumer where, upon introduction of a non-fermented liquid into the system, a fermented beverage is produced (e.g., in relatively small batches and/or in relative short times) as compared to traditional fermentation systems and methods (e.g., requiring relatively long fermentation times and/or relatively large batches). In certain embodiments, the systems and methods produce fermented beverages in a substantially continuous manner (e.g., as compared to traditional fermentation systems which utilize batch and/or semi-batch processes). Such systems may be useful for, for example, on-demand brewing of alcoholic beverages.

Provided are a beverage having an effectively improved flavor, and methods for the same. A method of producing a beverage according to the present invention is a method of producing a beverage using a raw material solution, the method including: washing barley without germinating the barley; discarding a wash solution after the washing of the barley; and preparing the raw material solution using a raw material containing the washed and ungerminated barley.

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.

The foam of colorant-containing, beer-taste beverages is whitened, specifically by incorporating saponins in the beverages.

In general, certain embodiments of the present disclosure provide devices and methods for fermentation. According to various embodiments, a device is provided comprising a container for housing an amount of a carbohydrate solution therein. An atomizer coupled to the container converts the carbohydrate solution into an aerosol suspension of particles that is emitted into a first chamber. A first panel separating the first chamber from a second chamber includes a fermentation agent thereon. The carbohydrate solution is emitted as the aerosol suspension of particles into the first chamber and onto the first panel such that the carbohydrate solution is fermented by the fermentation agent. The carbohydrate solution is collected in the second chamber and is returned to the atomizer until the carbohydrate solution has been fermented to a desired state. In certain embodiments, the fermentation agent comprises a yeast culture or other microorganism.

A method to expedite the growth of the agave plant by growing the plant tissue from a cell culture in a laboratory utilize incubator cells that are taken from the leaf of an agave plant and grown in a medium containing all the nutrients required for the production of new cells and the maturation of those new cells. The cells are then exposed to photosynthetic active radiation and fed with extra carbon dioxide, causing the cells to undergo photosynthesis and form the sugars that are found in a naturally growing agave plant. These cultivated cells are given an optimum amount of light and carbon dioxide to promote an unexpected and substantially higher growth rate than heretofore achieved.

A method to expedite the growth of the agave plant by growing the plant tissue from a cell culture in a laboratory utilize incubator cells that are taken from the leaf of an agave plant and grown in a medium containing all the nutrients required for the production of new cells and the maturation of those new cells. The cells are then exposed to photosynthetic active radiation and fed with extra carbon dioxide, causing the cells to undergo photosynthesis and form the sugars that are found in a naturally growing agave plant. These cultivated cells are given an optimum amount of light and carbon dioxide to promote an unexpected and substantially higher growth rate than heretofore achieved.