The present disclosure relates to methods for producing large scale nanostructured material comprising carbon nanotubes. Therefore, there is disclosed a method for making nanostructured materials comprising depositing carbon nanotubes onto at least one substrate via a deposition station, wherein depositing comprises transporting molecules to the substrate from a deposition fluid, such as liquid or gas. By using a substrate that is permeable to the carrier fluid, and allowing the carrier fluid to flow through the substrate by differential pressure filtration, a nanostructured material can be formed on the substrate, which may be removed, or may act as a part of the final component.

A method of reducing haze by creating a physically stable alcoholic beverage that has been obtained via filtration and separation processes includes receiving retentate from which water has been removed, from a reverse osmosis filter system having an initial alcoholic precursor to the alcoholic beverage in a feed stream, wherein a concentration of alcohol in the retentate has reached between about 10% and 40% by volume, cooling the retentate to a temperature between about 2 degrees below a freezing point of the retentate and a freezing point of the initial alcoholic precursor to the alcoholic beverage in the feed stream, and subjecting the retentate to a clarification process that removes particles having a size of about 0.4-0.8 microns and larger to produce a clarified retentate. The clarification process includes centrifuging, filtration using a filter, and/or forming a supernate and a precipitate and then decanting the supernate.

The present invention relates to the use of a yeast extract including at least 10 wt % of nucleic acids, preferably at least 15 wt %, and more preferably 30 to 95 wt %, relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA), for clarifying musts and liquids, in particular wines and teas.

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 disclosure provides a method for selectively removing sulfites, for example bisulfite anionic species, from a beverage comprising free sulfite by providing an effective amount of a non-ionic, solid phase material and contacting the beverage with the solid phase material thereby sequestering the free sulfite on the non-ionic, solid phase material and providing a beverage having a reduced amount of free sulfite that otherwise maintains the general chemical composition with which it started. The disclosure further provides a device for selectively removing sulfite from a beverage comprising a container for receiving a beverage comprising free sulfite, said container enclosing a non-ionic, solid phase material capable of sequestering free sulfite, and a modular apparatus comprising a sulfite capture module and optionally a sediment filter module or an aeration module. Optionally, the non-ionic solid phase material is food-safe.

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 present invention relates to the use of a yeast extract including at least 10 wt % of nucleic acids, preferably at least 15 wt %, and more preferably 30 to 95 wt %, relative to the total weight of said extract, said nucleic acids being formed from fragments of ribonucleic acid (RNA), for clarifying musts and liquids, in particular wines and teas.