The purpose of the present invention is to provide a simple method in which, when distilling a mixture of ethanol, water, and biological raw materials, more aromatic components can be obtained and undesirable odors can be prevented from transferring to the distillate. To achieve this, ethanol and water are added during distillation.

A hard seltzer is made by dissolving a sodium ion source in an aqueous ethanol solution, wherein the aqueous ethanol solution comprises from 1% to 14% by volume of ethanol; dissolving a potassium ion source in the aqueous ethanol solution; dissolving a magnesium ion source in the aqueous ethanol solution; and carbonating the aqueous ethanol solution to produce the hard seltzer. The sodium ion source, the potassium ion source, and the magnesium ion source are used in amounts effective to provide a hard seltzer comprising 20 to 400 mg/serving of sodium ions, 20 to 400 mg/serving of potassium ions; and 3 to 400 mg/serving of magnesium ions.

A hard seltzer is made by dissolving a sodium ion source in an aqueous ethanol solution, wherein the aqueous ethanol solution comprises from 1% to 14% by volume of ethanol; dissolving a potassium ion source in the aqueous ethanol solution; dissolving a magnesium ion source in the aqueous ethanol solution; and carbonating the aqueous ethanol solution to produce the hard seltzer. The sodium ion source, the potassium ion source, and the magnesium ion source are used in amounts effective to provide a hard seltzer comprising 20 to 400 mg/serving of sodium ions, 20 to 400 mg/serving of potassium ions; and 3 to 400 mg/serving of magnesium ions.

The present invention consist of an aroma recovery system in an installation with a plurality of fermentation vats for preparing beverages such as white wine, red wine, beers and juices to apply a method of recovering aroma from said fermentation vats; said system comprises at least one connection system, and at least one aroma recovery equipment, wherein said connection system comprises control means such a logic controller (PLC). It is also provided a multiple connection system for connecting said plurality of fermentation vats and said aroma recovery equipment by automatic valves and a method of recovering aroma from fermentation vats of a beverage such as, for example, white wine, red wine, beer and juices.

The present invention consist of an aroma recovery system in an installation with a plurality of fermentation vats for preparing beverages such as white wine, red wine, beers and juices to apply a method of recovering aroma from said fermentation vats; said system comprises at least one connection system, and at least one aroma recovery equipment, wherein said connection system comprises control means such a logic controller (PLC). It is also provided a multiple connection system for connecting said plurality of fermentation vats and said aroma recovery equipment by automatic valves and a method of recovering aroma from fermentation vats of a beverage such as, for example, white wine, red wine, beer and juices.

A cooling agent composition includes a methyl menthol derivative represented by the following general formula (1). In the formula (1), a symbol * indicates an asymmetric carbon atom, X represents a hydrogen atom or a substituent, and Y represents an aryl group having 6 to 20 carbon atoms which may have a substituent. ##STR00001##

A method of making a sherry wine-like beverage includes combining water, ethanol and a plurality of flavor compounds in an amount sufficient to impart the flavor of a sherry wine without the need for fermentation and/or aging.

A method of making a sherry wine-like beverage includes combining water, ethanol and a plurality of flavor compounds in an amount sufficient to impart the flavor of a sherry wine without the need for fermentation and/or aging.

A means for adding flavoring and/or ingredients that are not water-soluble into a liquid is disclosed. A means for adding flavoring and/or ingredients that are not completely soluble into a water containing liquid such as a liquid containing alcohol and water (including distilled spirits such as whiskey, rum, gin and vodka as well as ready to drink mixtures thereof), is also disclosed. A means for generating a flavored and/or effervescent beverage with non-water-soluble ingredients using a refillable or replaceable cartridge and a refillable or replaceable container, is also disclosed.

A method for making a distilled spirit includes distilling a liquor comprising alcohol to form a distilled liquor; and contacting the distilled liquor with peat. The peat may include peat dry matter. The peat may include dried peat. The peat may include partially charred peat. The peat may include 50 wt-% or less of inorganic carbon on a dry weight basis. The peat may be arranged in a filter cartridge. The distilled liquor may be contacted with the peat for at least 5 seconds. A composition includes distilled liquor comprising alcohol and water; and peat. The peat may include peat dry matter. The peat may include dried peat. The peat may include partially charred peat. The peat may include 50 wt-% or less of inorganic carbon on a dry weight basis. The composition may include 40 vol-% or more of alcohol based on liquid components of the composition.