Compositions and methods are provided comprising acetolactate decarboxylase (ALDC) enzyme variants having higher specific activity. Composition and method are provided where the ALDC variants are used in combination with metal ions to further increase stability and/or activity.

The present inventive concept relates generally to simulating the barrel aging or finishing process of alcohol-containing products in a rapid manner using various microorganisms to impart flavors and aromas during the aging or finishing process. Products and methods used in the process of aging or finishing the alcohol-containing products are also provided.

Compositions and methods are provided comprising acetolactate decarboxylase (ALDC) enzyme variants having higher specific activity. Composition and method are provided where the ALDC variants are used in combination with metal ions to further increase stability and/or activity.

The disclosure relates to an appetizing and summer heat relieving tangxin raw cider and a high-efficiency deep processing technology thereof. The high-efficiency deep processing technology comprises the following steps: (1) preparing raw pulp; (2) detoxifying patulin; (3) inoculating and precisely fermenting; (4) performing enzymolysis of residues; (5) clarifying and filtering; (6) ageing; and (7) canning after adsorbing and clarifying. According to the disclosure, aiming at a phenomenon that cider is muddy after being stored, it is solved by adsorption with a multi-stimuli responsive nano fiber modified resin. Exterior stimuli include change in environment temperature or acidity-basicity (pH value), light, electric field, magnetic field or specific molecules. In response to exterior stimuli, nano fiber may include physicochemical properties such as size, hydrophilicity and hydrophobicity, refractive index, transmittance, mechanical strength, color or conductivity.

The present inventive concept relates generally to simulating the barrel aging or finishing process of alcohol-containing products in a rapid manner using various microorganisms to impart flavors and aromas during the aging or finishing process. Products and methods used in the process of aging or finishing the alcohol-containing products are also provided.

The present inventive concept relates generally to simulating the barrel aging or finishing process of alcohol-containing products in a rapid manner using various microorganisms to impart flavors and aromas during the aging or finishing process. Products and methods used in the process of aging or finishing the alcohol-containing products are also provided.