The present disclosure encompasses compositions prepared from grape skins, as well as chemical compounds prepared from these skins. Also encompassed are methods of preparing these compositions and compounds, and methods of using these compositions and compounds. Particularly encompassed are methods of using the grape skin compositions and compounds for preparing various beverages, including fermented beverages, such as beers.

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

The disclosure provides P. acidilactici for promoting production of flavor compounds in a fermented food and its application, which belongs to the fields of microorganism, bioengineering technology, and foods. The P. acidilactici with a accession number of CGMCC NO. 22237 obtained in the disclosure is screened from fermented grains of Baijiu, has strong acid resistance, ethanol resistance high temperature resistance, and high salinity resistance can adapt to production environments for a plurality of foods; it has high capability of producing alcohols, acids and esters type flavor compounds; it has high substrate utilization rate and does not have a gene for encoding enzymes in the synthesis pathway of biogenic amines or nitrites. By being co-fermented with S. cerevisiae, P. kudriavzevii, L. acetotolerans, or a brewed food flavor microorganism starter culture, the strain can promote production of flavor compounds, and can be applied to foods and beverages such as pickles, enzymes and fermented meat products to improve the flavor characteristics of the fermented foods, and decrease the production cost.

The disclosure provides P. acidilactici for promoting production of flavor compounds in a fermented food and its application, which belongs to the fields of microorganism, bioengineering technology, and foods. The P. acidilactici with a accession number of CGMCC NO. 22237 obtained in the disclosure is screened from fermented grains of Baijiu, has strong acid resistance, ethanol resistance high temperature resistance, and high salinity resistance can adapt to production environments for a plurality of foods; it has high capability of producing alcohols, acids and esters type flavor compounds; it has high substrate utilization rate and does not have a gene for encoding enzymes in the synthesis pathway of biogenic amines or nitrites. By being co-fermented with S. cerevisiae, P. kudriavzevii, L. acetotolerans, or a brewed food flavor microorganism starter culture, the strain can promote production of flavor compounds, and can be applied to foods and beverages such as pickles, enzymes and fermented meat products to improve the flavor characteristics of the fermented foods, and decrease the production cost.

The invention relates to new isolated Lactobacillus strains chosen from Lactobacillus mellifer Bin4N.sup.T (LMG P-28344) and Lactobacillus apinorum Fhon13N.sup.T (LMG P-28345), which have been isolated from honeybees or their processed food. The bacterial strains have unique properties such as production of benzene, free fatty acids and 2-heptanone, rendering them useful in many areas such as in food and beverage products, feed products and medical products.

A process for harvesting and preparing green garlic leaves and shoots (green tops) for the production of ajoene and garlic oil for use in medicine and foods, the method including the steps of garlic green top separation from bulbs during harvesting, collecting, shredding, blending, extracting or converting and then adding to fortify butter, margarine and medicinal capsules and edible oils.

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.

Disclosed herein are beverage compositions comprising a mixture of: (a) an emulsion of about 2 wt % of a cannabinoid; about 2-10 wt % of a carrier oil; about 2-24 wt % of an amphipathic glycoside; and about 64-94 wt % of water; and (b) a polyphenol or tannin rich beverage base, wherein the beverage composition does not precipitate over an extended time. Also disclosed herein are methods of making and using the same.

A fermented beverage is described together with a method for its production from one or more component of a Cannabis plant. The beverage comprises carbohydrates derived from hydrolysis of cellulose and/or hemicellulose from Cannabis, as a fermentation substrate. The beverage may contain alcohol or may be non-alcoholic. Active phytocannabinoid compounds may be present, preferably in the non-alcoholic beverages. The method includes the steps of (a) obtaining a cellulose-rich pulp from the one or more components of the Cannabis plant, from which lignin and/or hemicellulose has been released (through any number of multiple prehydrolysis steps); (b) degrading the cellulose-rich pulp into carbohydrates (saccharification step) with enzymatic hydrolysis by one or more cellulose-degrading and/or hemicellulose-degrading enzymes, and/or with acid hydrolysis to form carbohydrates; (c) preparing a wort from the carbohydrates with (or if desired without) sufficient yeast nutritional requirements and flavoring from portions of the Cannabis plant; and (d) fermenting the wort to form the fermented beverage. (e) Optionally performing steps to finish the beer including but not limited to aging, alcohol removal, formulation and flavoring by addition of phytocannabinoids and/or terpenes, xylooligimers, and/or Cannabis extracts and/or Cannabis oils with or without accelerants (to accelerate the onset of the bioactive effect) and/or deccelerants (to shorten the duration of the bioactive effect) as desired. The optional removal of alcohol may be conducted by reverse osmosis or other process. Phytocannabinoids or flavorings may be introduced as desired.