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 present invention discloses a process for preparing a sparkling alcoholic beverage resulting from the maceration of hops and/or its derivatives in wine with the addition of wine concentrate, vegetable water and/or water, fruit or vegetable concentrate and/or sugar, in order to reduce the alcohol content of wine, and which is gasified by a second alcoholic fermentation and/or addition of carbon dioxide. Through this process a sparkling alcoholic beverage having between 5 and 15% alcohol, a sugar content between 0.1 and 200 g/L, with a total acidity between 4 and 8 g/L is obtained having hops aroma, flavor and bitterness combined with aromas inherent to wine.

Provided is a method for manufacturing a long-life brewed alcoholic beverage by a filtration process with the use of a porous membrane involving a washing step, whereby a high tolerance (chemical tolerance) to a washing solution (a chemical solution) and a good filtration performance are achieved. A method for ma manufacturing a second brewed alcoholic beverage which includes: a filtration step for passing a first brewed alcoholic beverage, which contains a yeast and a high-molecular substance or sediment component produced through fermentation by the yeast, through a porous membrane, which is formed of a resin having a three-dimensional network structure, to thereby separate the second brewed alcoholic beverage from the yeast; and a washing step for passing a washing solution through the porous membrane or immersing the porous membrane in the washing solution to thereby wash the inside of the porous membrane.

Embodiments described herein relate to methods and systems for dewatering alcoholic solutions via forward osmosis, where the concentration of alcohol in the draw stream is equal to or greater than the concentration of the alcohol in the feed stream. As the feed stream is concentrated the alcohol is retained in the feed stream.

Systems, methods, and devices of the various embodiments may enable maturing of spirits and other products. Various embodiments may provide an in-line spirits processor in which the spirits being matured are not stirred, but rather continuously circulated during maturing. Various embodiments may provide an in-line spirits processor in which, wood additives, such as micro-staves, chips, powders, etc., as may be added in a cartridge (or canister) that is in-line with a spirit flow.

The invention disclosed herein relates to an odor control system including features to allow a media scrubber to function to treat a humid, or saturated, or superheated exhaust stream. In some embodiments, the system disclosed herein can capture a humid, or saturated, or superheated exhaust stream, such as from a kettle vent, and dilute the exhaust with fresh air to lower the temperature of the combined air flow below its dew point. Water is drained from the system as it condenses in the system. The combined air flow can be further diluted and/or treated according to embodiments disclosed herein such that the exhaust stream, after having excess water removed, will have a relative humidity (RH) value enabling it to be run through a media scrubber.

Methods and systems are provided that process beer into an oxygen-stable long shelf life spirit. The process includes introducing oxygen into the beer and heating the beer to a temperature within a predetermined temperature range and allowing the beer to age at the predetermined temperature for a number of days. During this aging process, the beer transforms into an oxidized beer spirit. The beer spirit is cooled to room temperature and is then chilled for a period of time to separate unwanted precipitate and byproducts from the beer spirit. After the beer spirit is chilled, the beer spirit is forced through at least one filter to remove precipitate and provide a clear and filtered spirit having a complex taste and aroma profile.

A method for removing a set of impurities in an alcoholic beverage includes the steps of providing a water solution including approximately 96%, or less, of pure water and at least 4% or more of honey by volume, creating a mixture from approximately 50% the water solution by volume and approximately 50% by volume of a spirit base that includes a set of impurities and at least 80% alcohol by volume, adding approximately 4% or more of a solids reactive surface by volume to create two phase colloidal mixture, adsorbing the set of impurities with the solids reactive surface, re-suspending the solids reactive surface in the mixture from the sedimentation, adding approximately 1% of a set of extracts by volume to the resultant product to achieve desired taste, and separating the sedimentation from the resultant product.

The present invention relates to a separation membrane including an organic polymer resin, in which a volume V1 of fine pores having a pore diameter of 100 nm or more is 0.3 cm.sup.3/g or more and 0.5 cm.sup.3/g or less, a volume V2 of fine pores having a pore diameter of less than 100 nm is 0.02 cm.sup.3/g or more and less than 0.1 cm.sup.3/g, and a ratio V1/V2 of the fine pore volume V1 to the fine pore volume V2 is 3 or more and 60 or less.

A particulate material includes agglomerated diatomaceous earth and a silicone binder. A process for preparing a diatomaceous earth product includes agglomerating at least one natural diatomaceous earth with at least one silicone material, and subjecting the agglomerated diatomaceous earth to at least one heat treatment at a temperature ranging from about 600° C. to about 1,000° C. A filter aid composition includes a diatomaceous earth product including an agglomerated diatomaceous earth and a silicone material. A method of filtering at least one liquid includes passing the at least one liquid through at least one filter membrane including a diatomaceous earth product including agglomerated diatomaceous earth and a silicone material.