METHODS AND SYSTEMS FOR PRODUCING IMPROVED FERMENTED BEVERAGE CONCENTRATE

LOW-ALCOHOL OR ALCOHOL-FREE COMPOSITIONS, AND METHODS TO PRODUCE THEREOF

SYSTEM FOR INTEGRATION INTO A FRUIT PROCESSING FACILITY

PREPARATION METHOD OF PREPARED FOOD AND PREPARED FOOD

GENETICALLY ENGINEERED YEAST CELLS AND METHODS OF USE THEREOF

COMPOSITIONS AND METHODS FOR HYDROLYSIS OF SMOKE-ASSOCIATED GLYCOSIDICALLY-BOUND VOLATILE PHENOLS

METHODS AND COMPOSITIONS FOR REDUCING SMOKE TAINT IN FERMENTED BEVERAGES

YEAST-BASED NUTRIENT AND USES THEREOF

GENETICALLY ENGINEERED YEAST CELLS AND METHODS OF USE THEREOF

PROCESS FOR PRODUCING WINE, METHOD FOR MODULATING GREEN CHARACTER OF WINE, WINE OBTAINED OR OBTAINABLE BY SUCH PROCESS OR METHOD, AND USE OF A VINE-SHOOT MATERIAL AS WINEMAKING ADDITIVE

GENETICALLY ENGINEERED YEAST CELLS AND METHODS OF USE THEREOF

ACETOLACTATE DECARBOXYLASE

Saccharomyces Uvarum Strain Conductive To Low Production Of Higher Alcohols And Strong Degradation Of Malic Acid And Application Thereof

A Glutathione-Rich Yeast and Its Use for Preserving Wines

METHODS FOR THE IMPROVEMENT OF ORGANOLEPTIC PROPERTIES OF MUST, NON-FERMENTED AND FERMENTED BEVERAGES

Pichia kudriavzevii and multifunctional complex microbial inoculant and use thereof

SYSTEM FOR MONITORING A BIOCHEMICAL PROCESS

Method of making concentrate for beverages

Polypeptide and yeast cell compositions and methods of using the same

Apparatus and method for preserving the aroma of a fermentable beverage

PROCESS FOR WINE-MAKING FROM CLARIFIED JUICE

METHOD AND EQUIPMENT FOR THE PREPARATION OF A FOOD PRODUCT, IN PARTICULAR BERRY BASED

METHOD FOR PRODUCING WINE WITH A LOW ALCOHOL CONTENT, AND FERMENTING-DESUGARING UNIT FOR THE IMPLEMENTATION THEREOF

Oval-shaped metal tank systems

Plant and process for obtaining clear must from grapes and for vinification

Fruit wine aroma enhancement brewing technology using cutinase

METHOD FOR OBTAINING LOW ETHANOL-PRODUCING YEAST STRAINS, YEAST STRAINS OBTAINED THEREFROM AND THEIR USE

Methods for preparing high color concentrate wine

Process for obtaining a sparkling alcoholic beverage where wine macerated in hops is mixed with vegetable water and/or water, and addition of wine concentrate and concentrated fruit and/or vegetable juice

Process for the protein stabilisation of an oenological liquid

Method of making concentrate for beverages

METHOD FOR FERMENTING A JUICE CONTAINING SUGARS AND APPARATUS FOR IMPLEMENTING SAME

Strain of yeast subsp. DBVPG36P, its use in the fermentative production of foods and a method for the selection of the strain

Polypeptide and yeast cell compositions and methods of using the same

METHOD FOR PRODUCING WINE WITH A LOW ALCOHOL CONTENT, AND FERMENTING-DESUGARING UNIT FOR THE IMPLEMENTATION THEREOF

Apparatus and method for preserving the aroma of a fermentable beverage

Antioxidant producing bacterium and uses thereof

Stain M 2016785 producing high concentration of β-phenylethanol and application thereof

Apparatus and method for loading a plant product inside a fermentation tank

METHODOLOGY FOR PREPARING ETHANOL-REDUCED FERMENTED BEVERAGES

Single stage winemaking apparatus and method

Fermentation

Yeast strains for fermented drinks, particularly wine

Antioxidant producing bacterium and uses therof

ACETOLACTATE DECARBOXYLASE

Method of making alcohol concentrate

Yeast extract for clarifying musts and beverages

METHOD OF PRODUCING YEAST MUTANTS AND THE USE THEREOF

Method of producing a fermented beverage

Fermentation methods

System and method for fermentation

Antioxidant-enriched composition comprising fermented blueberry juice, a fermented concentrate of blueberry juice, or an extract of fermented blueberry juice

Method of making alcohol concentrate

Miniaturized continuous-flow fermenting apparatus

PLANT AND PROCESS FOR OBTAINING CLEAR MUST FROM GRAPES AND FOR VINIFICATION

Production of a low-alcohol fruit beverage

VOLATILE ORGANIC COMPOUND RECOVERY SYSTEM AND METHOD

Method for obtaining low ethanol-producing yeast strains, yeast strains obtained therefrom and their use

Volatile organic compound recovery system and method

METHODS FOR THE IMPROVEMENT OF ORGANOLEPTIC PROPERTIES OF MUST, NON-FERMENTED AND FERMENTED BEVERAGES

Disposable wine fermentaton vessel with cap management and integral press

Liquid container for the manufacture and/or storage of a liquid provided for drinking consumption, method for manufacturing thereof and use thereof

Apparatus and method for preserving the aroma of a fermentable beverage

PREPARATION OF A STABLE BEVERAGE

PROCESS AND EQUIPMENT FOR MULTISTAGE, CONTINUOUS FERMENTATION, WITH FERMENT RECOVERY, REACTIVATION AND RECYCLING, FOR PRODUCING WINES WITH A HIGH ALCOHOL CONTENT

FERMENTATION METHOD AND APPARATUS

Cannabinoids alcohol mixtures, methods to make and use of the same

Disposable wine fermentation vessel with cap management and integral press

Volatile organic compound recovery system and method

PROCESS FOR PREPARING A LIQUID FOOD PRODUCT ENRICHED WITH OLIGOSACCHARIDES AND WITH POLYSACCHARIDES

Method of making alcohol concentrate

APPARATUS AND METHOD FOR CONTINUOUS FERMENTATION

PROCESS OF LYSING YEAST CELL WALLS

Process for the Manufacture of Alcoholic Beverages and Products Produced by Such Process

cells with improved resistance to high concentrations of ethanol

Porphyrin containing lactic acid bacterial cells and use therof

Yeast strains and methods of use thereof

FERMENTATION APPARATUS

Method for inoculating yeast into fruit juice

VINEYARD CULTURE METHOD ENABLING THE YEASTS THEREOF TO BE OBTAINED FOR HIGH SUGAR AND ALCOHOL CONTENT FERMENTATION

METHOD FOR AMPLIFYING THE PENTOSE PHOSPHATE PATHWAY IN YEAST STRAINS, THE RESULTING YEAST AND USES THEREOF

USE OF AT LEAST ONE MICROORGANISM BELONGING TO THE SPECIES AUREOBASIDIUM PULLULANS AS A FERMENTATION AID FOR FRUITS

REDUCED STUCK ALCOHOLIC FERMENTATIONS IN PRODUCTION OF ALCOHOLIC BEVERAGES

Method for production of an alcoholic beverage with reduced content of alcohol

Modified industrial yeast strains

COMPOSITIONS SUITABLE FOR BOTRYTIZATION

NOVEL YEAST STRAIN AND METHODS OF USE THEREOF

Functional Enhancement of Yeast to Minimize Production of Ethyl Carbamate Via Modified Transporter Expression

Production of stilbenoids

INITIATION OF FERMENTATION

Glucose-induced inactivation/degradation-resistant transporter gene and use thereof

Nutrient Supplemental Composition and Its Use In The Production of Wine

Yeast strains and methods of use thereof

REDUCED STUCK ALCOHOLIC FERMENTATIONS IN WINE PRODUCTION

Method for the production of a wine with lower content of alcohol

Glucose-induced inactivation/degradation-resistant transporter gene and use thereof

Hybrid alpha-glucoside transporter

Alcohol Acetyl Transferase Gene and Use Thereof

METHOD FOR PREPARING A FERMENTED BEVERAGE WITH A LOW ALCOHOL CONTENT

Tryptophan transporter gene and use thereof

APPARATUS AND METHOD FOR CONTINUOUS FERMENTATION

Means for reducing acetoin buildup in alcoholic fermentation media

TRANSFORMED SACCHAROMYCES YEAST STRAINS HAVING REDUCED ETHANOL PRODUCTION BY FERMENTATION

Method of making alcohol concentrate

Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH

Malolactic fermentation of wine

Compositions for improving the flavor of alcoholic beverage made from grape

O-acetylhomoserinesulfhydorelace gene and use thereof

Gene Encoding Cell Wall Mannoprotein and use Thererof

Glycerol channel gene and use thereof

Esterase gene and use thereof

METHODS FOR ENHANCING WINE FLAVOR

Gene capable of improving low temperature fermentability and/or low temperature resistance and use thererof

DECOMPOSITION OF FERMENTATION-INHIBITING SUBSTANCES FROM A FLUID

Catalase Gene and Use Thereof

Cysteine Synthase Gene and Use Thereof

GENE ENCODING TREHALOSE-6-PHOSPHATE PHOSPHATASE AND USE THEREOF

GENE ENCODING GLYCOGEN SYNTHASE AND USE THEREOF

AMMONIA TRANSPORTER GENE AND USE THEREOF

AMMONIA TRANSPORTER GENE AND USE THEREOF

Gene Encoding Protein With Vicinal Diketone or Diacetyl-Reducing Activity and Use Thereof

GENE ENCODING PROTEIN RESPONSIBLE FOR FLOCCULATION PROPERTY OF YEAST AND USE THEREOF

Composite yeast suitable for high concentration alcohol fermentation

Methods, apparatuses and systems of fermentation

Porphyrin containing lactic acid bacterial cells and use thereof

Method for the Production of Wine and Wine Obtained from Such a Method

Sustained release additives for fermentation products

Method for immobilising microorganisms, related material, and use thereof

Antioxidant producing bacterium and uses thereof

Initiation of fermentation

Method for producing glucoamylases and their uses

Yeast compositions and starter cultures

Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH

Fermentation with a phytase

Compositions for improving the flavor of alcoholic beverage made from grape

Modulating urea degradation in wine yeast