Process for the protein stabilization of an oenological liquid, comprising a step of preparation of an oenological liquid (3) containing proteins, a step of application of at least one pulsed electric field to the oenological liquid (3), followed by a step of introducing at least one protease into the oenological liquid (3), a hydrolysis step, in which the protease catalyses the breakage of at least one peptide bond between the amino group and the carboxyl group of the proteins present in the oenological liquid (3), thereby forming compounds (7) containing the amino and/or carboxyl groups; such hydrolysis step transforms the oenological liquid (3) into a stabilised oenological liquid (5).

Process for the protein stabilization of an oenological liquid, comprising a step of preparation of an oenological liquid (3) containing proteins, a step of application of at least one pulsed electric field to the oenological liquid (3), followed by a step of introducing at least one protease into the oenological liquid (3), a hydrolysis step, in which the protease catalyses the breakage of at least one peptide bond between the amino group and the carboxyl group of the proteins present in the oenological liquid (3), thereby forming compounds (7) containing the amino and/or carboxyl groups; such hydrolysis step transforms the oenological liquid (3) into a stabilised oenological liquid (5).

In a method for the inactivation of microorganisms in liquid foods, a liquid food is mixed with a pressurized, liquefied gas at a pressure which is sufficient to maintain the liquefied gas in the liquid state. The mixture of food and gas is then depressurized to a pressure at which the liquefied gas is vaporized. According to the invention, before or during the depressurization to the second pressure, the mixture is guided through a pipeline and brought up to a flow speed in the pipeline which is sufficient to form cavitations in the liquid food.

This invention relates to a method for recovering beer during a beer brewing process. In the method, yeast entrained in beer 36 is recovered from a fermentation step 32. The yeast is separated from the beer to provide recovered beer 42. The recovered beer 42 is passed through an ultraviolet (UV) photo-sterilization unit 46, to provide sterilized recovered beer 48 which is recycled to the fermentation step 32. The invention uses ultraviolet light to achieve a microbially safe beer recovered from surplus yeast, and the recovered beer is recycled back to the brewing process, thereby saving financially as well as water loss.

A cask agitator for accelerating the maturation of a cask product. The cask agitator comprises a vibration generator with a fixedly attached magnet for removable attachment to a cask. One or more vibration extenders can be operably connected to a cask agitator to distribute vibration across a greater area of the cask.

A cask agitator for accelerating the maturation of a cask product. The cask agitator comprises a vibration generator with a fixedly attached magnet for removable attachment to a cask. One or more vibration extenders can be operably connected to a cask agitator to distribute vibration across a greater area of the cask.

Provided is a system and method for rapid aging of distilled ethyl alcohol. The system includes a vessel with at least one aperture for introducing RF energy at a preselected frequency to be absorbed by opaque material in a target area; at least one liquid circulating system; and a platform to substantially contain a plurality of units of wood as the opaque material. Each unit of wood has a plurality of capillaries containing at least wood sugar and resin. The system has a wood agitation system to move the wood through the target area. An RF generator provides constant RF energy at the predetermined frequency to induce oscillation of molecules within the wood. The system has an oxygenator to provide oxygen into the liquid mixture and outgas congeners from the liquid, the vessel further providing at least one vent structured and arranged to vent the outgassed congeners.

A magnetization device includes an outer casing, a base, a rotatable hood, an object-carrying seat, and a drive mechanism. The rotatable hood includes a receiving space. The rotatable hood has a circumferential wall that includes a pair of magnets mounted thereto, with one N pole and one S pole of the magnets being pointing toward the receiving space of the rotatable hood to induce magnetic lines of force and a magnetic field therebetween. The object-carrying seat is disposed in the receiving space of the rotatable hood to support a magnetized object. The drive mechanism drives the rotatable hood to rotate around and outside the magnetized object, such that the magnetized object is kept stationary and the magnets, and thus the magnetic lines of force and the magnetic field, are driven by the rotatable hood to rotate around the magnetized object.

A magnetization device includes an outer casing, a base, a rotatable hood, an object-carrying seat, and a drive mechanism. The rotatable hood includes a receiving space. The rotatable hood has a circumferential wall that includes a pair of magnets mounted thereto, with one N pole and one S pole of the magnets being pointing toward the receiving space of the rotatable hood to induce magnetic lines of force and a magnetic field therebetween. The object-carrying seat is disposed in the receiving space of the rotatable hood to support a magnetized object. The drive mechanism drives the rotatable hood to rotate around and outside the magnetized object, such that the magnetized object is kept stationary and the magnets, and thus the magnetic lines of force and the magnetic field, are driven by the rotatable hood to rotate around the magnetized object.

Expedited aging processes include intermittently exposing an alcohol-containing fluid to any one or more of pressure, vacuum and music. One or more fluid properties may be measured during the process to determine endpoints. Some process endpoints may be based upon any one or more of taste and aroma attributes, via a flavor profile or aroma profile, respectively. Diminishing change in the fluid property over time may indicate an endpoint to the process; or by comparison to the properties of an external reference.