Provided are methods of making and using an antimicrobial composition, optionally including adding one or more enzymes to a suspension of lees, wherein the lees was formed by fermenting fruit with yeast and the one or more optional enzymes comprise a protease, a carbohydrase, or a combination of a protease and a carbohydrase; and forming a dried lees by drying the lees. In some examples the fruit includes chardonnay grapes, pinot noir grapes, cabernet franc grapes, or a combination of any two or more of chardonnay grapes, pinot noir grapes, and cabernet franc grapes; the yeast includes one or more Saccharomyces cerevisiae strains of yeast; and drying the lees by heating it. In some examples, trub made from fermenting a grain such as barley is used instead of lees. An antimicrobial composition made as provided may be administered to an animal to inhibit bacterial growth.

Provided are methods of making and using an antimicrobial composition, optionally including adding one or more enzymes to a suspension of lees, wherein the lees was formed by fermenting fruit with yeast and the one or more optional enzymes comprise a protease, a carbohydrase, or a combination of a protease and a carbohydrase; and forming a dried lees by drying the lees. In some examples the fruit includes chardonnay grapes, pinot noir grapes, cabernet franc grapes, or a combination of any two or more of chardonnay grapes, pinot noir grapes, and cabernet franc grapes; the yeast includes one or more Saccharomyces cerevisiae strains of yeast; and drying the lees by heating it. In some examples, trub made from fermenting a grain such as barley is used instead of lees. An antimicrobial composition made as provided may be administered to an animal to inhibit bacterial growth.

Provided are methods of making and using an antimicrobial composition, optionally including adding one or more enzymes to a suspension of lees, wherein the lees was formed by fermenting fruit with yeast and the one or more optional enzymes comprise a protease, a carbohydrase, or a combination of a protease and a carbohydrase; and forming a dried lees by drying the lees. In some examples the fruit includes chardonnay grapes, pinot noir grapes, cabernet franc grapes, or a combination of any two or more of chardonnay grapes, pinot noir grapes, and cabernet franc grapes; the yeast includes one or more Saccharomyces cerevisiae strains of yeast; and drying the lees by heating it. In some examples, trub made from fermenting a grain such as barley is used instead of lees. An antimicrobial composition made as provided may be administered to an animal to inhibit bacterial growth.

Provided are methods of making and using an antimicrobial composition, optionally including adding one or more enzymes to a suspension of lees, wherein the lees was formed by fermenting fruit with yeast and the one or more optional enzymes comprise a protease, a carbohydrase, or a combination of a protease and a carbohydrase; and forming a dried lees by drying the lees. In some examples the fruit includes chardonnay grapes, pinot noir grapes, cabernet franc grapes, or a combination of any two or more of chardonnay grapes, pinot noir grapes, and cabernet franc grapes; the yeast includes one or more Saccharomyces cerevisiae strains of yeast; and drying the lees by heating it. In some examples, trub made from fermenting a grain such as barley is used instead of lees. An antimicrobial composition made as provided may be administered to an animal to inhibit bacterial growth.

The invention relates to an effervescent wine obtained according to a vinification of the traditional type, comprising a mixture of at least 20 terpenes added to said wine, wherein the terpenes are chosen from monoterpenes, in a quantity within the range of 50% by weight to 75% by weight, sesquiterpenes, in a quantity within the range of 25% by weight to 50% by weight, the sum being equal to 100% by weight, the quantity in said mixture of terpenes in the wine being between 0.02 ml and 0.6 ml per litre of effervescent wine. The invention also relates to a traditional method of vinification of an effervescent wine comprising a step of adding an expedition liqueur comprising the mixture of terpenes.

This invention relates to a bottle closure assembly (10) for use in the efficient production of sparkling wines. The invention comprises: a stopper (12) for sealing engagement within the finish and/or neck portion(s) of a bottle (100); a passage (18) within said stopper extending longitudinally from a wine-side opening (20) at one end thereof; and a valve member (30) located within said passage. The valve member is selectively gravity-responsive thus allowing passage of liquid and/or solid and/or gaseous materials to be permitted or prevented dependent upon the orientation of the bottle closure assembly. This invention also discloses a disgorgement method for use in the production of sparkling wines.

This invention relates to a bottle closure assembly (10) for use in the efficient production of sparkling wines. The invention comprises: a stopper (12) for sealing engagement within the finish and/or neck portion(s) of a bottle (100); a passage (18) within said stopper extending longitudinally from a wine-side opening (20) at one end thereof; and a valve member (30) located within said passage. The valve member is selectively gravity-responsive thus allowing passage of liquid and/or solid and/or gaseous materials to be permitted or prevented dependent upon the orientation of the bottle closure assembly. This invention also discloses a disgorgement method for use in the production of sparkling wines.

Systems, methods, and apparatuses to optimize all stages of sparkling wine production using the ‘Champagne’ method. For instance, there is a specially configured apparatus utilized for a method for producing sparkling wine within the wine bottle through a secondary fermentation. The apparatus is attached to the wine bottle to seal in pressure. Specifically, a neck collar of the apparatus is positioned upon a neck section and a sealing cap is pressed onto a mouth opening wine bottle above the neck collar and coupled to the neck collar of the apparatus. A tensioner of the apparatus induces a clamping force between the neck collar and the sealing cap to seal the pressure generated from fermentation. A pressure indicator measures and displays pressure which is retained and limited to a maximum pressure within the bottle via a Pressure Reduction Valve (PRV) of the apparatus. Sediment from fermentation is removed without freezing via a riddling operations and evacuation of sediment from an inverted bottle through a ball valve configured within the apparatus. Other related embodiments are disclosed.

A process that provides for the reuse of yeast biomass used in the alcoholic fermentation of both sugarcane and corn in independent or integrated processes with steps of separation and reuse of solids prior to distillation and which are used in the process itself and in other industrial applications such as the production of high protein content (DDG/DDGS) ration, due to the alcohol recovery of the process, biodiesel, cell wall and yeast extract, as well as energy generation. The process also includes a drying step using indirect contact dryers operating with low pressure, non-noble vapors, such as plant vapor and exhaust vapor, and with the recovery of the ethanol contained in the wet cake.

A process that provides for the reuse of yeast biomass used in the alcoholic fermentation of both sugarcane and corn in independent or integrated processes with steps of separation and reuse of solids prior to distillation and which are used in the process itself and in other industrial applications such as the production of high protein content (DDG/DDGS) ration, due to the alcohol recovery of the process, biodiesel, cell wall and yeast extract, as well as energy generation. The process also includes a drying step using indirect contact dryers operating with low pressure, non-noble vapors, such as plant vapor and exhaust vapor, and with the recovery of the ethanol contained in the wet cake.