A fermented beverage is described together with a method for its production from one or more component of a Cannabis plant. The beverage comprises carbohydrates derived from hydrolysis of cellulose and/or hemicellulose from Cannabis, as a fermentation substrate. The beverage may contain alcohol or may be non-alcoholic. Active phytocannabinoid compounds may be present, preferably in the non-alcoholic beverages. The method includes the steps of (a) obtaining a cellulose-rich pulp from the one or more components of the Cannabis plant, from which lignin and/or hemicellulose has been released (through any number of multiple prehydrolysis steps); (b) degrading the cellulose-rich pulp into carbohydrates (saccharification step) with enzymatic hydrolysis by one or more cellulose-degrading and/or hemicellulose-degrading enzymes, and/or with acid hydrolysis to form carbohydrates; (c) preparing a wort from the carbohydrates with (or if desired without) sufficient yeast nutritional requirements and flavoring from portions of the Cannabis plant; and (d) fermenting the wort to form the fermented beverage. (e) Optionally performing steps to finish the beer including but not limited to aging, alcohol removal, formulation and flavoring by addition of phytocannabinoids and/or terpenes, xylooligimers, and/or Cannabis extracts and/or Cannabis oils with or without accelerants (to accelerate the onset of the bioactive effect) and/or deccelerants (to shorten the duration of the bioactive effect) as desired. The optional removal of alcohol may be conducted by reverse osmosis or other process. Phytocannabinoids or flavorings may be introduced as desired.

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 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.

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.

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

A method for producing a caffeinated coffee fruit alcoholic beverage may include some of the following steps: (a) placing an amount of dried coffee fruit, without coffee beans, into an amount of hot water producing a first mixture; (b) steeping the first mixture producing a second mixture with caffeine from the dried coffee fruit; (c) adding in at least one sweetener to the second mixture to produce a third mixture; (d) cooling the third mixture to room temperature producing a fourth mixture; (e) adding at predetermined amount of at least one microbe to the fourth mixture producing a fifth mixture; (f) fermenting the fifth mixture producing a sixth mixture; (g) filtering the sixth mixture producing a seventh mixture; (h) adjusting an ethanol content of the seventh mixture producing an eighth mixture; and (i) carbonating the eighth mixture producing a ninth mixture.

A method for producing a caffeinated coffee fruit alcoholic beverage may include some of the following steps: (a) placing an amount of dried coffee fruit, without coffee beans, into an amount of hot water producing a first mixture; (b) steeping the first mixture producing a second mixture with caffeine from the dried coffee fruit; (c) adding in at least one sweetener to the second mixture to produce a third mixture; (d) cooling the third mixture to room temperature producing a fourth mixture; (e) adding at predetermined amount of at least one microbe to the fourth mixture producing a fifth mixture; (f) fermenting the fifth mixture producing a sixth mixture; (g) filtering the sixth mixture producing a seventh mixture; (h) adjusting an ethanol content of the seventh mixture producing an eighth mixture; and (i) carbonating the eighth mixture producing a ninth mixture.