An alcohol free or low alcohol fermented malt based beverage is disclosed. The malt based beverage has an alcohol content of not more than 1.0 vol. % preferably not more than 0.7 vol. % having an aroma profile close to the one of alcoholic lager beers. The beverage has 7.00-30.00 ppm ethyl acetate and 0.01-0.20 ppm ethyl butyrate. The beverage preferably has the esters 0.05-2.00 ppm isoamyl acetate; 0.01-0.10 ppm ethyl butyrate; and 0.01-0.05 ppm ethyl hexanoate. The beverage preferably has the higher alcohol 5.00-30.00 ppm (iso-)amyl alcohol. The (iso)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol.

An alcohol free or low alcohol fermented malt based beverage is disclosed. The malt based beverage has an alcohol content of not more than 1.0 vol. % preferably not more than 0.7 vol. % having an aroma profile close to the one of alcoholic lager beers. The beverage has 7.00-30.00 ppm ethyl acetate and 0.01-0.20 ppm ethyl butyrate. The beverage preferably has the esters 0.05-2.00 ppm isoamyl acetate; 0.01-0.10 ppm ethyl butyrate; and 0.01-0.05 ppm ethyl hexanoate. The beverage preferably has the higher alcohol 5.00-30.00 ppm (iso-)amyl alcohol. The (iso)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol.

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.

A method and a system for monitoring the fermentation of alcoholic beverages are proposed. The method comprises carrying out an alcoholic fermentation process of a must to be fermented inside a fermentation tank (1); acquiring, by a plurality of sensors (2-5) arranged within the fermentation tank (1), different data of the must, said acquired data comprising: level data, pressure, temperature, and pH; receiving, by a computing device (6), the acquired data and computing a density of the must by implementing the following equation using the acquired data:

[00001]$?=\frac{P}{\mathrm{gh}},$

where ? is the density; P is the pressure; g is the specific gravity; and h is the height of the must; and computing, by the computing device (6), the Degrees Brix of the must as a function of the computed density.

Methods of producing a consumable alcoholic product involve utilizing one or more enzymes to reduce or remove an oral pain response otherwise experienced upon consumption of the product. Methods involve admixing at least one oxidase with a fermentate and optionally distilling the fermentate to produce a consumable alcoholic product, such as a distilled alcohol. Methods involve admixing at least one oxidase comprising an aldehyde dehydrogenase.

Methods of producing a consumable alcoholic product involve utilizing one or more enzymes to reduce or remove an oral pain response otherwise experienced upon consumption of the product. Methods involve admixing at least one oxidase with a fermentate and optionally distilling the fermentate to produce a consumable alcoholic product, such as a distilled alcohol. Methods involve admixing at least one oxidase comprising an aldehyde dehydrogenase.

The present invention discloses a low urea-producing and flavor-producing Wickerhamomyces anomalus strain and a use thereof in food production, falling within the fields of wine brewing and food safety. The Wickerhamomyces anomalus of the present invention is obtained by isolating from a liquor fermentation environment (Daqu), is named Wickerhamomyces anomalus CGMCC NO. 12416, and was deposited at China General Microbiological Culture Collection Center on May 6, 2016, with a deposit number of CGMCC NO. 12416. The strain of the present invention has the characteristics of low urea production, flavor production, and tolerance to ethanol and acids, is an excellent strain having a fermentation function, and can be used in brewed wine, distilled liquor and other food fields to ensure food safety.

The invention relates to beverage and food production. It provides a novel process for the production of an improved beer-like beverage which is unprecedented in humankind's seven thousand years of beer-making history. As well as providing a pleasant tasting beer, the process is suited to integration with food-production leading to a reduction in food waste and greater efficiency. Aspects provide a beer and a production line, with a collection arrangement for collecting surplus or reject pasta for use in the novel process.

The invention relates to beverage and food production. It provides a novel process for the production of an improved beer-like beverage which is unprecedented in humankind's seven thousand years of beer-making history. As well as providing a pleasant tasting beer, the process is suited to integration with food-production leading to a reduction in food waste and greater efficiency. Aspects provide a beer and a production line, with a collection arrangement for collecting surplus or reject pasta for use in the novel process.