1463results about "Beer fermentation" patented technology

This invention is directed to methods for recovery of C3-C6 alcohols from dilute aqueous solutions, such as fermentation broths. Such methods provide improved volumetric productivity for the fermentation and allows recovery of the alcohol. Such methods also allow for reduced energy use in the production and drying of spent fermentation broth due to increased effective concentration of the alcohol product by the simultaneous fermentation and recovery process which increases the quantity of alcohol produced and recovered per quantity of fermentation broth dried. Thus, the invention allows for production and recovery of C3-C6 alcohols at low capital and reduced operating costs.

Structures can be formed from a composition, which can be referred to as a biopolymer, that includes fermentation solids and thermoactive material. Methods of making biopolymer products include for example extruding, injection molding, or compounding fermentation solid and thermoactive material. Structures formed from biopolymer can include lumber replacements, window components, door components, siding assemblies, and other structures.

One embodiment of the present invention is method for making an alcohol concentrate using a nested batch fermentation process, wherein multiple rounds of wort fermentation, distillation and refortification, is described. The rounds are repeated until the desired concentration of fermented wort is obtained. Another embodiment of the present invention is a method for a continuous fermentation process, wherein portions of the fermentation are distilled and the remaining wort is returned to the active fermentation. This process is repeated until the desired concentration of the fermented wort is obtained. Yet another embodiment of the present invention is a method for extraction of hops compounds, wherein the distilled alcohol from the nested or continuous fermentation process is used.

Systems and methods for separating an alcohol, and in particular butanol, from a fermented feed and concentrating thin stillage into syrup includes operation of one or more alcohol recovery distillation columns using the heat supplied by steam generated from concentration of the thin stillage in a multi-train, multi-effect evaporation system.

The present invention relates to agglomerated zeolitic adsorbents based on zeolite X with an Si/Al ratio such that 1.15<Si/Al≦1.5, at least 90% of the exchangeable cationic sites of the zeolite X of which are occupied either by barium ions alone or by barium ions and potassium ions whose Dubinin volume is greater than or equal to 0.240 cm³/g.

They are obtained by agglomerating zeolite powder with a binder, followed by the zeolitization of the binder, the exchange of the ions of the zeolite by barium ions (and potassium ions) and the activation of the adsorbents thus exchanged.

These adsorbents are particularly suited to the adsorption of the para-xylene present in C₈ aromatic hydrocarbon fractions in the liquid phase in processes of simulated moving bed type but also to the separation of sugars, polyhydric alcohols, cresols or substituted toluene isomers.

Methods and systems for forming a concentrate from an alcoholic beverage, such as a beverage made by fermentation processes. A membrane process may be used to reduce water and alcohol content, followed by freeze concentration to further reduce water content.

A process for synthesising methanol comprises the steps of: (i) reforming a hydrocarbon feedstock and separating water to generate a make-up gas comprising hydrogen and carbon oxides, the make-up gas mixture having a stoichiometric number, R, R=([H₂]−[CO₂])/([CO₂]+[CO]) of less than 2.0, (ii) combining the make up gas with an unreacted synthesis gas to form a synthesis gas mixture, (iii) passing the synthesis gas through a bed of methanol synthesis catalyst to generate a product stream, (iv) cooling the product stream to recover a crude methanol stream from the unreacted synthesis gas, (v) removing a portion of the unreacted synthesis gas as a purge gas, and (vi) feeding the remaining unreacted synthesis gas to step (ii), wherein hydrogen is recovered from a portion of the purge gas and the make up gas, and the recovered hydrogen is included in the synthesis gas mixture.

Improved fermentation activity of microorganisms in a polysaccharide gel such as an alginate gel is obtained after dehydration, staorage and rehydration by soaking the gel containing the microorganisms prior to dehydration in a sugar solution to provide in the gel an amount of sugar of at least 100 g/kg and less than 500 g/kg of gel, preferably less than 300 g/k of gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external lay er or envelope of gel essentially devoid of the microoraganisms. The sugar is preferably xylose, glucose, fructose, lactose or sucrose, and the sugar solution may contain a polyol such as sorbitol, inositol or glycerol to provide in the gel an amount of polyol of at least 30 g/kg of gel. The sugar solution may also contain a non-ionic surfactant such as sorbitan monostearate as a protecting substance to fur ther improve fermentation activity. The microorganisms in the gel are preferably yeast, and after rehydration the yeast containing gel is used in producing a fermented drink such as in secondary fermentaion of wine to produce sparkling wine or champagne.

The invention relates to screening and application of saccharomyces cerevisiae suitable for the brewing of a series of kirschwasser, pertaining to the technical field of biological engineering. SC203 strain of the saccharomyces cerevisiae has been preserved in Center of General Microbiology of China Committee for Culture Collection of Microorganisms, with a registration number of CGMCC No. 2786. The strain is characterized by rapid growth, early fermentation, short fermentation cycle, strong tolerance against low temperature, acid, alcohol, sulfur dioxide and the like and is applicable to the brewing of such a series of kirschwasser as kirschwasser, ice kirschwasser, kirschwasser liqueur, kirschwasser ratafee and the like. In addition, the strain can also be used for the brewing of grape wine and other common ratafee and icewine.

According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which—through further enzymatic or spontaneous reactions—may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off-flavors, even after prolonged storage of the beverage.

The invention is directed to a process for producing consumable alcohols and components thereof, in particular for producing consumable alcohols and components thereof using high throughput rapid screening and production of combinatorial libraries of consumable alcohols and components. In particular, the consumable alcohol is wine, Scotch, cognac, ports, beer, gin, vodka, rum, sherry, champagne, tequila, and the like and components thereof. Most particularly, the consumable alcohol is wine, wine blends, and components thereof.

A method dewatering thin stillage process streams generated in the processing of grain to ethanol comprising adding to the process streams an effective flocculating amount of an anionic copolymer comprising acrylic acid sodium salt, methacrylic acid sodium salt or 2-acrylamido-2-methyl-1-propanesulfonic acid sodium salt to form a mixture of water and flocculated solids; and separating the water from the flocculated solids using a dewatering device.

A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon containing a useful protein and a compound having the basic structure of arabic acid; gum arabic is preferred as a compound having the basic structure of arabic acid, and examples of a useful protein include cytokine and interferon; and a production method for canine interferon-gamma and stabilization thereof.

A reactor comprising at least one contact surface made from, coated with, or impregnated by a catalyst, wherein the contact surface comprises a sintered metal or a ceramic, and wherein the reactor is configured to subject a reactant stream to shear. A system for carrying out a heterogeneously catalyzed reaction, the system comprising a reactor as described above and a pump configured for delivering reactants to the at least one reactor. A method for carrying out a heterogeneously-catalyzed reaction by introducing reactants into a reactor comprising at least one contact surface made from, coated with, or impregnated by a catalyst under conditions which promote production of a desired product, wherein the contact surface comprises a sintered metal or a ceramic, and forming a dispersion of reactants within the reactor, wherein the dispersion comprises droplets or gas bubbles of reactant with an average diameter of less than about 5 μm.

The invention relates to a method for producing an extract containing xanthohumol (XN), which is obtained from toasted cereal products, cereal malt, coffee or cocoa. The XN-content in said extract is in the region of 10 mg/kg-2 g/kg xanthohumol. The use of XN-toasted extracts enables the XN-content of foodstuffs and pharmaceutical products to be increased in a natural manner.

Provided is a packaged beverage comprising the following ingredients (A) and (B):

• • (A) non-polymer catechins in an amount of from 0.092 to 0.5 g/100 mL beverage,
  • (B) an alcoholic precipitate in an amount of 0.015 g/100 mL beverage or less in terms of the amount of magnesium, at a weight ratio (A)/(B) ranging from 30/1 to 50000/1. The packaged beverage of the present invention is the best suited beverage for health promotion, because drinking of it permits transfer of a large amount of catechins to the blood form the beverage and their absorption in the body is excellent.