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.

An improved process for producing beverage having favorable sensory characteristic such as smell, taste, etc. The process comprises irradiating the liquid with a light with a dose of 1-watt hours per litre to 3,000-watt hours per litre for 1 hour to 96 hours at a temperature of between 15 C. and 55 C. The process improves the taste of the beverage.

An improved process for producing beverage having favorable sensory characteristic such as smell, taste, etc. The process comprises irradiating the liquid with a light with a dose of 1-watt hours per litre to 3,000-watt hours per litre for 1 hour to 96 hours at a temperature of between 15 C. and 55 C. The process improves the taste of the beverage.

The present invention belongs to the technical field of microorganisms. Disclosed is a strain of lactic-acid-stress-tolerant Zygosaccharomyces bailii capable of achieving high-yield production of ethanol and flavor compounds. The Zygosaccharomyces bailii CCTCC NO: M 2023729 of the present invention is screened from Chinese Maotai-flavor liquor yeast, and the strain is not only tolerant of lactic acid stress, but also has lactic acid degrading capability, and can also achieve high-yield production of ethanol and various flavor compounds under the stress of lactic acid. The strain of the present invention can be prepared into a microbial agent for use in the fermentation production process of Maotai-flavor liquor, and can significantly increase the content of ethanol and flavor compounds in fermented grain.

The present invention belongs to the technical field of microorganisms. Disclosed is a strain of lactic-acid-stress-tolerant Zygosaccharomyces bailii capable of achieving high-yield production of ethanol and flavor compounds. The Zygosaccharomyces bailii CCTCC NO: M 2023729 of the present invention is screened from Chinese Maotai-flavor liquor yeast, and the strain is not only tolerant of lactic acid stress, but also has lactic acid degrading capability, and can also achieve high-yield production of ethanol and various flavor compounds under the stress of lactic acid. The strain of the present invention can be prepared into a microbial agent for use in the fermentation production process of Maotai-flavor liquor, and can significantly increase the content of ethanol and flavor compounds in fermented grain.

An alcoholic fermentation process that eliminates the yeast propagation step and dispenses with the use of separator centrifuges. An objective is to remove the yeast propagation step in ethanol production processes based on starchy substrates, resulting in reduced fermentation time, improved fermentation yield, and significant reductions in operating costs, particularly regarding the daily acquisition of yeasts.

An alcoholic fermentation process that eliminates the yeast propagation step and dispenses with the use of separator centrifuges. An objective is to remove the yeast propagation step in ethanol production processes based on starchy substrates, resulting in reduced fermentation time, improved fermentation yield, and significant reductions in operating costs, particularly regarding the daily acquisition of yeasts.

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.