A brewing process of a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L. by preparing Stachys sieboldii Miq. and Allium cepa L. into a juice or a powder respectively; immersing raw glutinous rice in water for water absorption and expansion, steaming, placing in a fermentation tank for pre-fermentation, stirring with a rake regularly when a temperature of fermented materials rises to a certain temperature to obtain a pre-fermented product; post-fermenting with the pre-fermented product, press filtering, allowing a press filtrate to stand still for clarification, filtering, heat sterilizing, adding a juice containing active ingredients of the Stachys sieboldii Miq. and a juice containing active ingredients of the Allium cepa L. into every 1 L of the press filtrate to obtain a Chinese yellow rice wine rich in active ingredients of Stachys sieboldii Miq. and Allium cepa L.

A Cardamine hupingshanensis selenium-enriched Chinese yellow rice wine and a production method are provided. The production method is performed as follows. Fresh C. hupingshanensis is selected, followed by preparing the C. hupingshanensis into a juice containing effective components of C. hupingshanensis, or C. hupingshanensis powder. Glutinous rice raw materials are soaked in clear water, followed by taking out and steaming to obtain steamed glutinous rice. The steamed glutinous rice is cooled and mixed with distillers' yeast for pre-fermentation, after a temperature of fermented material rising to a harrowing temperature, a pre-fermented product is obtained by harrowing regularly. A post-fermentation is performed, followed by performing a pressure filtration. A pressure filtrate is put aside for clarification, followed by filtering and sterilizing, then adding the juice. Alternatively, the C. hupingshanensis powder is added into the pre-fermented product, followed by post-fermenting, then performing pressure filtration and filtering and sterilizing pressure filtrate.

The disclosure relates to an appetizing and summer heat relieving tangxin raw cider and a high-efficiency deep processing technology thereof. The high-efficiency deep processing technology comprises the following steps: (1) preparing raw pulp; (2) detoxifying patulin; (3) inoculating and precisely fermenting; (4) performing enzymolysis of residues; (5) clarifying and filtering; (6) ageing; and (7) canning after adsorbing and clarifying. According to the disclosure, aiming at a phenomenon that cider is muddy after being stored, it is solved by adsorption with a multi-stimuli responsive nano fiber modified resin. Exterior stimuli include change in environment temperature or acidity-basicity (pH value), light, electric field, magnetic field or specific molecules. In response to exterior stimuli, nano fiber may include physicochemical properties such as size, hydrophilicity and hydrophobicity, refractive index, transmittance, mechanical strength, color or conductivity.

The disclosure relates to an appetizing and summer heat relieving tangxin raw cider and a high-efficiency deep processing technology thereof. The high-efficiency deep processing technology comprises the following steps: (1) preparing raw pulp; (2) detoxifying patulin; (3) inoculating and precisely fermenting; (4) performing enzymolysis of residues; (5) clarifying and filtering; (6) ageing; and (7) canning after adsorbing and clarifying. According to the disclosure, aiming at a phenomenon that cider is muddy after being stored, it is solved by adsorption with a multi-stimuli responsive nano fiber modified resin. Exterior stimuli include change in environment temperature or acidity-basicity (pH value), light, electric field, magnetic field or specific molecules. In response to exterior stimuli, nano fiber may include physicochemical properties such as size, hydrophilicity and hydrophobicity, refractive index, transmittance, mechanical strength, color or conductivity.

The present invention discloses a strain S. cerevisiae M 2016785 producing high concentration of β-phenylethanol and application thereof, and belongs to the technical field of industrial microorganisms. The strain S. cerevisiae M 2016785 producing high concentration of β-phenylethanol according to the present invention was deposited in China Center for Type Culture Collection (CCTCC) on Dec. 26, 2016 with the accession number OF CCTCC NO: M 2016785. The strain of the present invention has the high β-phenylethanol production capacity, and is applied in the fermentation of Huangjiu, the fermentation of cooking wine, the brewing of vinegar, the fermentation of soybean sauce and the fermentation of Baijiu, in which the content of β-phenylethanol can reach 410 mg/L, 450 mg/L, 300 mg/L, 200 mg/L, 110 mg/L and 370 mg/L respectively, and effectively increases the concentration of the flavor substance such as 2-phenylethyl acetate. The yeast strain of the present invention has good fermentation performance, obviously improves the β-phenylethanol content in the fermented product, and improves the quality of the fermented product, and thus has broad application prospects.

The present invention discloses a strain S. cerevisiae M 2016785 producing high concentration of β-phenylethanol and application thereof, and belongs to the technical field of industrial microorganisms. The strain S. cerevisiae M 2016785 producing high concentration of β-phenylethanol according to the present invention was deposited in China Center for Type Culture Collection (CCTCC) on Dec. 26, 2016 with the accession number OF CCTCC NO: M 2016785. The strain of the present invention has the high β-phenylethanol production capacity, and is applied in the fermentation of Huangjiu, the fermentation of cooking wine, the brewing of vinegar, the fermentation of soybean sauce and the fermentation of Baijiu, in which the content of β-phenylethanol can reach 410 mg/L, 450 mg/L, 300 mg/L, 200 mg/L, 110 mg/L and 370 mg/L respectively, and effectively increases the concentration of the flavor substance such as 2-phenylethyl acetate. The yeast strain of the present invention has good fermentation performance, obviously improves the β-phenylethanol content in the fermented product, and improves the quality of the fermented product, and thus has broad application prospects.

A method of stabilizing a fermented beverage and controlling an alcohol content within the fermented beverage are provided. A method of stabilizing the fermented beverage may include fermenting a beverage base to produce the fermented beverage. The fermented beverage may be filtered to remove residual yeast within the fermented beverage.

A fermented beverage and method for producing the same are provided. A method of producing a fermented beverage may include providing acid whey. The acid whey may be fermented. Fermentation of the acid whey may be arrested. Flavoring may be added to the fermented acid whey.

A method of preserving a flavor profile of a fermented beverage and controlling an alcohol content within the fermented beverage are provided. A desired alcohol content for the fermented beverage may be determined. The fermented beverage may be flash pasteurized to kill substantially all of a yeast used utilized for fermenting the fermented beverage. The flash pasteurized fermented beverage may be rapidly chilled.

A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing fruit peels of a citrus plant. The present invention provides a beer-taste beverage which is capable of favorably providing an aroma component of a citrus plant and a method for producing the same, which can provide a new taste as luxury products.