Enhanced alcoholic beverage compositions and enhancing methods are disclosed. In particular, the invention relates to an enhanced alcoholic beverage composition comprising at least one or more cannabis plant derived compounds, with or without oak wood derived compounds, wherein the cannabis plant derived compounds in the alcoholic beverage composition have a weight ratio of 0.00005% to 5% (w/v %) and the oak wood derived compounds have a weight ratio of 0-5%. The cannabis plant derived compounds include at least one or more cannabinoids including .sup.9-tetrahydrocannabinol (THC) and cannabidiol (CBD) and at least one or more terpenes. The enhancing methods comprising infusing cannabis plant and/or oak wood derived compounds with alcoholic beverage in presence of subcritical/critical/supercritical carbon dioxide.

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.

The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.

The foam of colorant-containing, beer-taste beverages is whitened, specifically by incorporating saponins in the beverages.

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 present disclosure addresses the need to obtain cannabinoid emulsification systems that are capable of generating controllable, stable small particle size for making cannabis-infused products. The disclosure relates to self-emulsifying cannabinoid systems comprise a water phase comprising a polyhydric alcohol and a monohydric alcohol, and an oil phase comprising an emulsifier and a cannabinoid component, the cannabinoid component including a cannabinoid. The water phase and oil phase combine to generate the nanoemulsion.

Cannabis infused beverages, and a method and system for preparing the cannabis infused beverages. A dealcoholized cannabis infused beverage may include a dealcoholized beverage and a phytocannabinoid preparation. An entourage preparation including terpenoids may be included in the cannabis infused beverage. The entourage preparation may include a cannabis hydrosol. A non-alcoholic cannabis infused beverage may include a phytocannabinoid preparation and a cannabis hydrosol. The non-alcoholic cannabis infused beverage may be prepared from water, fruit juice, coffee, tea, or other base beverages.

An aspect of the present specification relates to a fermented fruit product that has an outstanding taste and flavor with a content of Ca2+ ions in an amount of 100 ppm or higher on the basis of the total weight thereof. The scope of the invention includes a composition including the same and a method thereof. In a particular embodiment, the fruit comprises an apple. The fermented fruit product has an outstanding taste and flavor and exhibits an excellent effect of enhancing the absorption of calcium into the body or through the skin.

A probiotic-alcoholic beverage composition comprising Bacillus coagulans is disclosed herein wherein the said spore or vegetative cell of Bacillus coagulans exhibited high recovery, tolerability, compatibility and viability of spores and vegetative cells after brewing. Methods for brewing an alcoholic beverage composition comprising Bacillus coagulans wherein said spore or bacterium is added during pre-fermentation, during fermentation and post fermentation stages are also disclosed.

A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (SCOBY) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed.