Provided herein are methods of making a hard seltzer beverage, wherein a base beverage is filtered using one or more filtration stages. In various embodiments, hard seltzer beverages that are produced using the methods provided herein may be substantially colorless; may have a substantially neutral taste; and/or may have a reduced carbohydrate content. In some embodiments, the methods provided herein enable the production of hard seltzer beverages having one or more of these advantages without significantly reducing the alcohol content of the beverage.

Provided herein are methods of making a hard seltzer beverage, wherein a base beverage is filtered using one or more filtration stages. In various embodiments, hard seltzer beverages that are produced using the methods provided herein may be substantially colorless; may have a substantially neutral taste; and/or may have a reduced carbohydrate content. In some embodiments, the methods provided herein enable the production of hard seltzer beverages having one or more of these advantages without significantly reducing the alcohol content of the beverage.

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.

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.

There is provided a soy whey-derived beverage comprising 12-30 mg/L free soy isoflavones. There is also provided a method for forming the soy whey-derived beverage comprising: providing soy whey; adding a microorganism to the soy whey; and fermenting the soy whey at a predetermined temperature and period of time. In various embodiments, the beverage has an alcohol content of <0.5% by volume or >0.5% by volume or a total isoflavone content of >20 mg/L. In a preferred embodiment, the microorganism is a yeast and/or the beverage is preferably wine.

There is provided a soy whey-derived beverage comprising 12-30 mg/L free soy isoflavones. There is also provided a method for forming the soy whey-derived beverage comprising: providing soy whey; adding a microorganism to the soy whey; and fermenting the soy whey at a predetermined temperature and period of time. In various embodiments, the beverage has an alcohol content of <0.5% by volume or >0.5% by volume or a total isoflavone content of >20 mg/L. In a preferred embodiment, the microorganism is a yeast and/or the beverage is preferably wine.

A composition with a health preserving effect, comprising 2.5-6.5 parts of Rhizoma Polygonati and 27.5-84.5 parts of a Rhizoma Polygonati-soaked solution mixture. The Rhizoma Polygonati-soaked solution mixture is a mixture of a baijiu soaking solution obtained by soaking Rhizoma Polygonati in baijiu and dregs of a decoction. Also provided are health preserving wine prepared from the composition and a preparation method thereof. The preparation method comprises subjecting the Rhizoma Polygonati and the Rhizoma Polygonati-soaked solution mixture to mixed culture fermentation with proso millet. The health preserving wine is prepared by combining fermentation and soaking processes.

The disclosure discloses a compound milk-beer lyophilized fermentation microorganism agent as well as a preparation and application thereof. The microorganism agent comprises a lyophilized microorganism agent of Kluyveromyces marxianus var. marxianus A3 and a lyophilized, microorganism agent of Saccharomyces cerevisiae TR2, wherein the ratio of the viable count of Kluyveromyces marxianus var. marxianus A3 to the viable count of Saccharomyces cerevisiae TR2 in the compound milk-beer lyophilized fermentation microorganism agent is (1.5-2.5):1. The compound fermentation microorganism agent can be applied in production of milk beer, and the product quality and production efficiency of milk beer are improved compared with single strains.

The method comprises a step for culturing microorganisms and a fermentation step. The apparatus comprises two compartments (5 6), one for each step of the method, and the two are separated by a filtering barrier (8), which allows circulation of the medium to be fermented.

The method comprises a step for culturing microorganisms and a fermentation step. The apparatus comprises two compartments (5 6), one for each step of the method, and the two are separated by a filtering barrier (8), which allows circulation of the medium to be fermented.