A treated wine beverage prepared by a process including exposing a pretreated wine beverage to an ion exchange matrix. The ion exchange matrix includes a mixture of cation exchange media and anion exchange media that includes: (1) cation exchange media that are in hydrogen form, (2) cation exchange media that are in mineral form comprising potassium mineral form, (3) anion exchange media that are in hydroxide form, and (4) anion exchange media that are in chloride mineral form. The exposing results in: binding ions of the mixture to one or more cationic or anionic constituents present in the pretreated wine, reducing concentrations of the one or more cationic or anionic constituents in the wine and maintaining a conductivity value of the treated wine equal to or greater than the pretreated wine beverage's conductivity value.

A method of treating an beverage, comprising exposing a beverage to an ion exchange matrix that includes a mixture of cation exchange beads and anion exchange beads each capable of binding to one or more cationic or anionic constituents present in the beverage and thereby reduce concentrations of the one or more cationic or anionic constituents in the beverage and capable of maintaining a pH of the beverage within 0.5 pH units of the beverage's pretreatment pH value. The cationic or anionic constituents have a noxious effect on humans and the cation exchange beads include a cationic mineral form and the anion exchange beads include a chloride mineral form.

The process of improving the flavour and aroma of liquor is an invention intended to mellow liquor flavours and aromaslike those of matured onesand eliminate undesirable odours resulting from poor manufacturing process. The crux of the invention lies in a material which has unique properties and steps taken which include mixture preparation, selective optimisation of particles in liquor, separation of undesirable particles and arrangement of particles in liquor by relying on flow velocity, temperature, and electromagnetic field in controlling collision of particles in liquor. The output is liquor with rather unaltered physical appearance, ester and alcohol content, not causing irritated throat, burning stomach or nausea which results from uneven alcohol content throughout liquor's body. Besides, this process overcomes limitations of existing liquor treatment techniques; it does not bring more heavy metal residues to the output liquor or cause particles in liquor to become more volatile.

This disclosure describes a composite filter aid containing a structured composite material formed by agglomerating an mineral with a protein-adsorbing binder, in which structured composite material includes a particle of the protein-adsorbing binder bonded to a plurality of particles of the mineral, and a permeability of the structured composite material is greater than permeabilities of both of the mineral and the protein-adsorbing binder. Also disclosed herein are processes for making composite filter aids and filtering methods using the composite filter aids.

A removal nozzle may be used with a pressurized beverage dispenser to remove histamines and/or sulfites from a beverage as it is dispensed under pressure. A nozzle housing may be engaged with the outlet of a beverage dispenser, such as one that inserts a needle into a container to extract beverage from the container by injecting pressurized gas.

The invention is to provide a method for producing a metal-supported zeolite for alcoholic beverages capable of efficiently removing unwanted components contained in alcoholic beverages to thereby reduce silver release, and the metal-supported zeolite for alcoholic beverages, and to provide a method for producing alcoholic beverages using the metal-supported zeolite for alcoholic beverages. For solution to problem, the production method for the metal-supported zeolite for alcoholic beverages of the invention is a production method for a metal-supported zeolite for alcoholic beverages for removing unwanted components contained in alcoholic beverages, and includes a first ion-exchange treatment step of processing a zeolite carrying a metal ion with an ammonium ion-containing aqueous solution to thereby exchange the metal ion in the zeolite for an ammonium ion, the zeolite containing a Y-type zeolite as the main ingredient, and a second ion-exchange treatment step of processing the ammonium ion-supported zeolite obtained in the previous ion-exchange treatment step with a silver ion-containing acidic aqueous solution to thereby exchange the ammonium ion therein with a silver ion.

The invention is to provide a method for producing a metal-supported zeolite for alcoholic beverages capable of efficiently removing unwanted components contained in alcoholic beverages to thereby reduce silver release, and the metal-supported zeolite for alcoholic beverages, and to provide a method for producing alcoholic beverages using the metal-supported zeolite for alcoholic beverages. For solution to problem, the production method for the metal-supported zeolite for alcoholic beverages of the invention is a production method for a metal-supported zeolite for alcoholic beverages for removing unwanted components contained in alcoholic beverages, and includes a first ion-exchange treatment step of processing a zeolite carrying a metal ion with an ammonium ion-containing aqueous solution to thereby exchange the metal ion in the zeolite for an ammonium ion, the zeolite containing a Y-type zeolite as the main ingredient, and a second ion-exchange treatment step of processing the ammonium ion-supported zeolite obtained in the previous ion-exchange treatment step with a silver ion-containing acidic aqueous solution to thereby exchange the ammonium ion therein with a silver ion.

A method of treating an beverage, comprising exposing a beverage to an ion exchange matrix that includes a mixture of cation exchange beads and anion exchange beads each capable of binding to one or more cationic or anionic constituents present in the beverage and thereby reduce concentrations of the one or more cationic or anionic constituents in the beverage and capable of maintaining a pH of the beverage within 0.5 pH units of the beverage's pretreatment pH value. The cationic or anionic constituents have a noxious effect on humans and the cation exchange beads include a cationic mineral form and the anion exchange beads include a chloride mineral form.

A method of treating an beverage, comprising exposing a beverage to an ion exchange matrix that includes a mixture of cation exchange beads and anion exchange beads each capable of binding to one or more cationic or anionic constituents present in the beverage and thereby reduce concentrations of the one or more cationic or anionic constituents in the beverage and capable of maintaining a pH of the beverage within 0.5 pH units of the beverage's pretreatment pH value. The cationic or anionic constituents have a noxious effect on humans and the cation exchange beads include a cationic mineral form and the anion exchange beads include a chloride mineral form.