A method for producing alcoholic beverages from alkaline cooking, using as a basis the increase in pH in the medium to cook cacahuazintle corn grains, other similar mealy corn or any other grain, which offers a different proposal due to the generation of flavors, aromas and sensory characteristics that differentiate the products obtained by the methods herein disclosed from existing alcoholic beverages. A method for producing alcohol for human consumption and/or industrial use from the recovery and treatment of nejayote obtained from alkaline cooking residues, also known as nixtamalization of corn, applied to any alkaline cooking residue in the alimentary field.

A method for producing alcoholic beverages from alkaline cooking, using as a basis the increase in pH in the medium to cook cacahuazintle corn grains, other similar mealy corn or any other grain, which offers a different proposal due to the generation of flavors, aromas and sensory characteristics that differentiate the products obtained by the methods herein disclosed from existing alcoholic beverages. A method for producing alcohol for human consumption and/or industrial use from the recovery and treatment of nejayote obtained from alkaline cooking residues, also known as nixtamalization of corn, applied to any alkaline cooking residue in the alimentary field.

The disclosure discloses a Saccharopolyspora composition and its application in foods, and belongs to the technical field of food fermentation. The disclosure screens Saccharopolyspora hirsuta J2 and Saccharopolyspora jiangxiensis J3 that have an effect of reducing biogenic amine content from wheat koji, and the two strains are prepared into a Saccharopolyspora mixed preparation for use in a preparation process of a fermented alcoholic beverage, fermented food or fermented condiment, so that amino acid content and nutritional value of a fermented product can be improved while the biogenic amine content is reduced, thereby achieving effects of enhancing quality of the fermented food and improving safety of the fermented food, and therefore, the Saccharopolyspora composition has a broad application prospect.

An alcohol free or low alcohol fermented malt based beverage is disclosed. The malt based beverage has an alcohol content of not more than 1.0 vol. % preferably not more than 0.7 vol. % having an aroma profile close to the one of alcoholic lager beers. The beverage has 7.00-30.00 ppm ethyl acetate and 0.01-0.20 ppm ethyl butyrate. The beverage preferably has the esters 0.05-2.00 ppm isoamyl acetate; 0.01-0.10 ppm ethyl butyrate; and 0.01-0.05 ppm ethyl hexanoate. The beverage preferably has the higher alcohol 5.00-30.00 ppm (iso-)amyl alcohol. The (iso)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol.

An alcohol free or low alcohol fermented malt based beverage is disclosed. The malt based beverage has an alcohol content of not more than 1.0 vol. % preferably not more than 0.7 vol. % having an aroma profile close to the one of alcoholic lager beers. The beverage has 7.00-30.00 ppm ethyl acetate and 0.01-0.20 ppm ethyl butyrate. The beverage preferably has the esters 0.05-2.00 ppm isoamyl acetate; 0.01-0.10 ppm ethyl butyrate; and 0.01-0.05 ppm ethyl hexanoate. The beverage preferably has the higher alcohol 5.00-30.00 ppm (iso-)amyl alcohol. The (iso)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol.

Provided is a method for making sugarcane distillate, such as for instance rum, including the steps of—providing fermentation component for the yeast fermentation, which fermentation component is selected from at least one of the components sugarcane and products made completely of sugarcane, such as for instance sugarcane juice, cane sugar or sugarcane molasses; yeast fermenting the fermentation component into an alcoholic mixture; and distilling the alcoholic mixture. Before the step of yeast fermenting the fermentation component, the fermentation component is smoked by bringing the fermentation component into contact with smoke.

Provided is a method for making sugarcane distillate, such as for instance rum, including the steps of—providing fermentation component for the yeast fermentation, which fermentation component is selected from at least one of the components sugarcane and products made completely of sugarcane, such as for instance sugarcane juice, cane sugar or sugarcane molasses; yeast fermenting the fermentation component into an alcoholic mixture; and distilling the alcoholic mixture. Before the step of yeast fermenting the fermentation component, the fermentation component is smoked by bringing the fermentation component into contact with smoke.

A method is provided for the production of alcohol from trees, the method comprising a step of treating a subject tree with mother cell lyases formed through cytolysis associated with sporulation of spore-forming aerobic bacteria, thereby degrading said tree into a powdery state and obtaining a tree degradation product; a step of sterilizing said tree degradation product; a step of treating said sterilized tree degradation product with a koji fungus (Aspergillus oryzae) thereby carrying out a primary fermentation; a step of adding a yeast to the fermentation broth obtained by said primary fermentation thereby carrying out a secondary fermentation; and a step of filtering the fermentation broth obtained by said secondary fermentation, wherein said mother cell lyases are obtained by culturing said spore-forming aerobic bacteria, subjecting the resultant culture medium to a starvation state, thereby converting said bacteria into endospores, and removing impurities including said endosporic bacteria from said culture medium and wherein said spore-forming aerobic bacteria are MRE symbiotic bacteria.

Provided is a beer-taste beverage, comprising 0.40 to 1.5 (v/v) % of ethanol and 5.8 (w/w) % or less of maltose, and having a pH value of 2.6 or more and less than 4.3.

In general, certain embodiments of the present disclosure provide devices and methods for rapid fermentation. According to various embodiments, a device is provided comprising a container for housing an amount of a carbohydrate solution therein. An atomizer coupled to the container converts the carbohydrate solution into an aerosol suspension of particles that is emitted into a first chamber. A first panel separating the first chamber from a second chamber includes a fermentation agent thereon. The carbohydrate solution is emitted as the aerosol suspension of particles into the first chamber and onto the first panel such that the carbohydrate solution is fermented by the fermentation agent. The carbohydrate solution is collected in the second chamber and is returned to the atomizer until the carbohydrate solution has been fermented to a desired state. In certain embodiments, the fermentation agent comprises a yeast culture or other microorganism.