TECHNICAL FIELD

[001] The present disclosure generally relates to fermentation methods, and more particularly, to a method for fermenting alcoholic and non-alcoholic products such as beer, wine, kombucha and others including fertilisers and soil improvers.

BACKGROUND

[002] A large variety of goods with significant economic interest are produced using fermentation techniques. To create simple compounds like alcohols, fermentation is utilized in industry. The adding of edible yeast or bacteria to food fermentation is a process that is widespread around the world. The process of fermentation is regarded as a crucial food preservation technology. Human nutrition is improved by fermented foods, which can have gratifying flavors, smells, and textures. The human diet is thought to contain roughly one-third fermented foods and beverages.

[003] Alcoholic beverages, vinegars, pickled vegetables, sausages, cheeses, yoghurts, vegetable protein amino acid/peptide sauces and pastes, and leavened and sour-dough breads are a few examples of commonly fermented foods.

[004] Brewing and winemaking are ancient arts that have been practiced for millennia before the discipline of chemistry was founded, and without knowledge of the series of enzyme-catalyzed biological events that lead to alcoholic fermentation. Due to rising fertiliser and fuel expenses, there have been a significant increase in the price of wheat, barley, and other cereals (malted or unmalted) during the past few years. Climate change has contributed to crop failures caused by extreme weather all over the world, leading to increases in grain prices globally.

[005] For fermenting items, there are many traditional techniques available. These techniques, however, have a number of shortcomings. For the purpose of fermenting alcoholic and non-alcoholic goods, there is still a need for more advanced, sustainable, and efficient techniques.

[006] It is to be understood that, if any prior art publication is referred to herein, such reference does not constitute an admission that the publication forms a part of the common general knowledge in the art, in Australia or any other country.

SUMMARY

[007] Embodiments of the disclosure relate to use of low-grade wool, to help develop a new market for the material and decrease waste.

[008] An embodiment provides a method of fermenting to form alcoholic and nonalcoholic products, the method comprising: providing a fermentation solution that includes a fermenting species and wool as a source of nutrients for the fermenting species; and fermenting the fermentation solution to form alcoholic and nonalcoholic products.

[009] An embodiment provides a method of fermenting to form alcoholic and nonalcoholic products, the method comprising: providing a fermentation solution that includes a symbiotic culture of bacterial and yeast (SCOBY) and wool as a source of nutrients for the symbiotic culture of bacterial and yeast; and fermenting the fermentation solution to form alcoholic and non-alcoholic products.

[0010] An embodiment provides a method of fermenting to form alcoholic and nonalcoholic products, the method comprising: providing a fermentation solution that includes yeast and wool as a source of nutrients for the yeast; and fermenting the fermentation solution until bubbling ceases to form alcoholic and non-alcoholic products.

[0011] A [wt.]:[wt.] ratio of [fermenting species] : [wool] in the fermentation solution may range from 100:0.1 to 0.1: 100. The [wt.]:[wt.] ratio of [fermenting species]: [wool] in the fermentation solution may range from 2: 1 to 1:2. [0012] The method may further comprise adding activated carbon to the solution to adsorb contaminates present in the fermentation solution or contaminates or byproducts formed during fermentation. A concentration of the activated carbon in the fermentation solution may range from 1 g/L to 100 g/L. The concentration of the activated carbon may range from 5 g/L to 10 g/L.

[0013] A concentration of fermenting species in the fermentation solution may range from 0. 1 g/L to 100 g/L. The method may further comprise allowing fermentation to occur for at least 10 days. The alcoholic and non-alcoholic products may include kombucha, spirits, beer, fertilisers and soil improvers. The method may further comprise sterilising a fermenter to form a sterile fermenter and placing the fermentation solution in the sterile fermenter prior to fermentation.

[0014] The fermentation solution may include a carbohydrate. The carbohydrate may include, brown sugar, raw sugar, honey, syrup(s), molasses, fruit and/or vegetables and/or malted or unmalted grain such as wheat, barley, rice. Providing the fermentation solution may comprise dissolving the carbohydrate in water then adding fermenting species and the wool to the water. During fermentation at least some of the wool may be digested by the fermentation species. The fermentation solution may include tea and/or milk. The fermenting species may include yeast and/or bacteria. The yeast may include saccharomyces cerevisiae. The fermenting species may include a symbiotic culture of bacterial and yeast (SCOBY).

[0015] The method may further comprise distilling the alcoholic and non-alcoholic products to increase an alcohol content of the alcoholic product. The fermentation solution may include a second protein source in addition to the wool. The second protein may be a protein derived from wheat, barley, and rice or other grains. The second protein may be a protein other than keratin.

[0016] Fermenting the fermentation solution may be performed at room temperature. Fermentation may be allowed to proceed until a desired product property is achieved. The desired product property may include one or more of cessation of bubbling, a target acidity profile, a desired flavour profile, and a target sweetness profile. During fermentation the wool may act as a decolourising agent to change a colour of the fermentation solution. The wool may be milled wool powder.

[0017] An embodiment provides a fermented alcoholic or non-alcoholic product formed using the method as set forth above.

[0018] An embodiment provides a fermented alcoholic or non-alcoholic product comprising wool and/or digested forms of wool including protein(s), peptide(s) and amino acid(s). The wool may act as a decolourising agent to decolour the fermented alcoholic or non-alcoholic product.

[0019] One or more embodiments may provide a method for fermenting alcoholic and non-alcoholic products. The method may comprise sanitising a fermenter and adding a predetermined amount of water to the sanitized fermenter. The method may also include adding a pre-set amount of sugar in the sanitized fermenter and mixing the sugar with water until the sugar dissolves. The method may further include adding activated carbon in a specific quantity after adding yeast, to reduce or remove contaminants from the fermentation process taking place in the sanitized fermenter, and milled wool powder as a source of nutrients for the yeast. The method may also include obtaining the alcohol that is distilled from the mixture, agitating the liquid and setting the sanitized fermenter aside at room temperature while removing any gas until bubbling ceases.

[0020] In one embodiment, the method comprising adding 10g of the yeast to the water and sugar mixture present in the sanitized fermenter.

[0021] In one embodiment, the method comprising adding 15g of milled wool powder once the yeast is mixed with water and sugar mixture.

[0022] In one embodiment, the method comprising placing the sanitized fermenter at room temperature for at least 10 days to remove any gas until the bubbling stops to attain the alcohol by distilling from the mixture.

[0023] One or more embodiments may provide a process for fermenting alcoholic and non-alcoholic beverages. The process comprising sanitising a fermenter and filling this with 7.5 liters of water. The process also includes adding 2.4 kg of sugar and diluting that with water till the sugar dissolves in the sanitized fermenter. The process further includes after adding 10g of yeast and 15g of milled wool powder as a source of nutrients for the yeast in the sanitized fermenter, a specified amount of 54g of activated carbon is added to a fermentation process to remove impurities. The process also includes separating the distilled alcohol from the mixture, stirring the mixture, and leaving the fermenter at room temperature for a predetermined amount of time while eliminating any gas until bubbling stops.

[0024] According to an embodiment, the wool powder is made up of keratin.

[0025] In one embodiment, the fermenting alcoholic and non-alcoholic products includes kombucha, beer, spirits, and others including fertilisers and soil improvers.

[0026] In one embodiment, a grain such as wheat, barley, rice or other is used as a source of sugar.

[0027] In one embodiment, the wool powder is combined with a second protein source.

[0028] In one embodiment, fermentation is carried out by a bacteria.

[0029] In one embodiment, fermentation is carried out by yeast and bacteria.

[0030] In one embodiment, a sugar source is not used.

[0031] Little to no value exists in wool of lower quality. Since it is frequently abandoned, it contributes to the waste stream. In parallel, rising fertiliser and fuel costs, as well as the conflict in grain-producing countries such as Ukraine, have led to a large increase in the price of wheat, barley, and malt during the past several years. Due to crop failures worldwide brought on by extreme weather, climate change is also to blame for the increase in grain prices globally. Potentially relieving such pressure may be the use of wool as a food source for yeast.

[0032] These and other advantages will be apparent from the present application of the embodiments described herein.

[0033] The preceding is a simplified summary to provide an understanding of some embodiments of the present disclosure. This summary is neither an extensive nor exhaustive overview of the present disclosure and its various embodiments. The summary presents selected concepts of the embodiments of the present disclosure in a simplified form as an introduction to the more detailed description presented below. As will be appreciated, other embodiments of the present disclosure are possible utilizing, alone or in combination, one or more of the features set forth above or described in detail below.

BRIEF DESCRIPTION OF THE DRAWINGS

[0034] The above and still further features and advantages of one or more embodiments will become apparent upon consideration of the following detailed description of embodiments thereof, especially when taken in conjunction with the accompanying non-limiting drawings which are described by way of example, and wherein:

[0035] FIG. 1 illustrates a schematic representation of fermentation of alcoholic and non-alcoholic products according to an embodiment;

[0036] FIG. 2 illustrates a flowchart of a method for fermenting alcoholic and nonalcoholic products according to an embodiment;

[0037] FIG. 3 illustrates a flowchart of a process for fermenting alcoholic and nonalcoholic beverages according to an embodiment;

[0038] FIG. 4 illustrated a flowchart of a process for fermenting alcoholic and nonalcoholic beverages according to an embodiment; and

[0039] FIG. 5 illustrated a flowchart of a process for fermenting alcoholic and nonalcoholic beverages according to an embodiment.

[0040] The headings used herein are for organizational purposes only and are not meant to be used to limit the scope of the description or the claims. As used throughout this application, the word "may" is used in a permissive sense (i.e., meaning having the potential to), rather than the mandatory sense (i.e., meaning must). Similarly, the words “include”, “including”, and “includes” mean including but not limited to. To facilitate understanding, like reference numerals have been used, where possible, to designate like elements common to the figures. Optional portions of the figures may be illustrated using dashed or dotted lines, unless the context of usage indicates otherwise.

DETAILED DESCRIPTION

[0041] The following description includes the preferred best known mode of one embodiment of the present invention. It will be clear from this description that the disclosure is not limited to these illustrated embodiments and that the disclosure also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the disclosure is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the disclosure to the specific form disclosed, but, on the contrary, to cover all modifications, alternative constructions, and equivalents falling within the spirit and scope of the disclosure as defined in the claims.

[0042] In the claims that follow and in the preceding description, except where the context requires otherwise due to express language or necessary implication, the word “comprise” or variations such as “comprises” or “comprising” is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments of the disclosure. In any embodiment described herein, the open-ended terms “comprising,” “comprises,” and the like (which are synonymous with “including,” “having” and “characterized by”) may be replaced by the respective partially closed phrases “consisting essentially of,” consists essentially of,” and the like or the respective closed phrases “consisting of,” “consists of, the like. [0043] As used herein, the singular forms “a”, “an”, and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.

[0044] Throughout this disclosure, reference to the term “alcoholic beverage” means a beverage having an alcohol content above a defined threshold value, and, similarly, reference to the term “non-alcoholic beverage” means a beverage having an alcohol content below the defined threshold value and varies depending on the jurisdiction. For example, in Australia the defined threshold value is ABV 1.15%, but in the US and Europe the defined threshold value is ABV0.5%.

[0045] First referring to FIG. 4, process 400 relates to fermenting alcoholic and nonalcoholic products. At step 402, a fermentation solution is provided. In an embodiment, the fermentation solution includes a fermenting species and wool as a source of nutrients for the fermenting species. The wool may be cleaned wool. The wool may be used after cleaning with no further purification. The wool may be processed to have a fibre size that is reduced compared to its native form. The wool may be milled. The wool may be in the form of milled wool powder.

[0046] The fermenting species may include yeast, bacteria or a combination thereof. For example, the yeast may be one used for producing fermented food products. Examples of yeasts used for producing fermented food products include brewer’s yeast (saccharomyces cerevisiae), but the disclosure includes other forms of yeast. The fermenting species may also include a symbiotic culture of bacterial and yeast (SCOBY), such as that used to make kombucha. The relative amounts of bacteria and yeast species in the SCOBY varies depending on the age of the SCOBY and the type of desired alcoholic and non-alcoholic product. Typically, the type of yeast and/or bacteria will determine an alcohol content of the product. For example, acetic acid bacteria will consume ethanol to form acetic acid, thereby decreasing an alcohol content of the product. However, other inputs such as the types of sugars can also determine an alcohol content. Generally, the absence of bacteria that metabolise ethanol will result in a product that has a higher alcohol content than those formed with bacteria that metabolise ethanol. The fermentation species may also include microorganisms other than bacteria and yeast, for example other prokaryotes vs eukaryotes.

[0047] In an embodiment, the wool may act as a scaffold for growth of new SCOBY. Accordingly, wool may be incorporated into SCOBY biomass either as wool or a wool-degradation product following digestion from the SCOBY. By acting as a scaffold, the wool may also assist during fdtration or removal of particulate matter from the fermentation solution.

[0048] In an embodiment, the wool is cleaned to be free of lanolin. Generally, removing waxes and oils such as lanolin from the wool helps to improve the bioavailability of wool proteins such as keratin to the fermenting species. When the wool is in the form of a milled wool powder, a length of wool fibres in the milled wool power may be <1 mm. A length of wool fibres in the milled wool power may be <750 pm. A length of wool fibres in the milled wool power may range from about 400 pm to about 600 m. A length of wool fibres in the milled wool power may be approximately 500 pm. The diameter of the wool fibres may range from about 10 pm to 50 pm. The density of the wool fibres may range from about 1.30 g/cm ³ to 1.34 g/cm ³ .

[0049] Following step 402, the fermentation solution is fermented to form the alcoholic or non-alcoholic product. Fermenting the fermentation solution may be performed at predefined temperature. The predefined temperature may be less than 50°C. The predefined temperature may be less than 45°C. The predefined temperature may be less than 40°C. The predefined temperature may be less than 35°C. The predefined temperature may be less than 30°C. The predefined temperature may be greater than 10°C. The predefined temperature may be greater than 15 °C. The predefined temperature may be room temperature. The predefined temperature may range from about 18°C to about 37°C. The predefined temperature may range from about 18°C to about 30°C. The predefined temperature may range from about 18 °C to about 24°C.

[0050] Fermentation is typically performed until a desired product property is achieved. For example, the desired product property includes one or more of cessation of bubbling, a target alcohol content, a target acidity profile, a desired flavour profile, and a target sweetness profile. In the case of cessation of bubbling, this typically indicates all available metabolites have been consumed by the fermenting species. The duration of fermentation varies depending on the type of fermenting species and available metabolites. Fermentation may proceed for at least 5 days. Fermentation may proceed for at least 10 days. Fermentation may proceed for at least 5 days. Fermentation may proceed for at least 15 days. Fermentation may proceed for at least 20 days. Fermentation may proceed for at least 25 days. Fermentation may proceed for at least 30 days.

[0051] Following fermentation, the alcoholic and non-alcoholic product is collected at step 406. In an embodiment, collecting the alcoholic and non-alcoholic product includes distilling the alcoholic and non-alcoholic products to increase an alcohol content of the alcoholic product. Collecting the alcoholic and non-alcoholic product may include filtering particulate matter. For example, particulate matter may include remaining wool and/or SCOBY.

[0052] Another embodiment of a process 500 will now be described with reference to FIG. 5. Process 500 includes steps 404 and 406 from process 400, but step 402 is replaced with steps 502, 504 and 506. In an embodiment, process 500 starts at step 502 where a fermenter such as a reactor is sterilised. Sterilisation helps to remove any contaminates that may affect fermentation at step 404. Step 502 is optional and is not required in all embodiments. Accordingly, in an embodiment, process 500 may start at step 504 where the fermenter is charged with water.

[0053] In an embodiment, the fermentation solution includes a carbohydrate. The carbohydrate is a metabolite that is consumed by the fermenting species during fermentation. The carbohydrate may include sugar such as white sugar, brown sugar, raw sugar, honey, syrup(s), molasses, fruit and/or vegetables, and/or malted or unmalted grain such as wheat, barley, and rice. Providing the fermentation may solution include dissolving the sugar in water to form then adding fermenting species and the wool to the water. [0054] If a carbohydrate such as sugar is used during fermentation, in an embodiment the carbohydrate is also added to the fermenter in step 504. If a carbohydrate is used, step 504 includes dissolving the carbohydrate in water. The specifics of how the carbohydrate is dissolved depends on the type of carbohydrate and its required concentration. For example, in an embodiment, the fermenter is charged with water followed by addition of carbohydrate, such as white sugar, and the solution stirred until the carbohydrate is fully dissolved. If required, additional water can be added to assist in dissolution of the carbohydrate. The water added to the fermenter may be spring water or potable water.

[0055] Once the fermenter is charged with water and optionally a carbohydrate, the fermenting species and wool is added to the water at step 506.

[0056] In an embodiment, further comprising adding activated carbon to the solution to adsorb contaminates present in the fermentation solution or contaminates or byproducts formed during fermentation. The activated carbon may be considered as forming a decontamination agent. Accordingly, decontaminating agents other than activated carbon may be used in place of or in addition to activated carbon. The activated carbon may be added at step 504, in which case the activated carbon may be added before or after addition of water to the fermenter or, if used, before or after addition of sugar. Alternatively, activated carbon may be added or step 506, in which case the activated carbon may be added before or after addition of the fermenting species or wool.

[0057] A concentration of the decontamination agent, such as activated carbon, in the fermentation solution may range from 1 g/L to 100 g/L. A concentration of the decontamination agent, such as activated carbon, in the fermentation solution may range from 1 g/L to 50 g/L. A concentration of the decontamination agent, such as activated carbon, in the fermentation solution may range from 1 g/L to 20 g/L. A concentration of the decontamination agent, such as activated carbon, in the fermentation solution may range from 1 g/L to 10 g/L. A concentration of the decontamination agent in the fermentation solution may range from 5 g/L to 15 g/L. A concentration of the decontamination agent in the fermentation solution may range from 5 g/L to 10 g/L.

[0058] Following step 506, steps 404 and then 406 from process 400 are performed.

[0059] In an embodiment, a [wt.] : [wt.] ratio of [fermenting species] : [wool] in the fermentation solution ranges from 100:0.1 to 0.1: 100. In an embodiment, a [wt.]:[wt.] ratio of [fermenting species]: [wool] in the fermentation solution ranges from 10:0.1 to 0.1: 10. In an embodiment, a [wt.]:[wt.] ratio of [fermenting species] : [wool] in the fermentation solution ranges from 1:0.1 to 0.1: 1. In an embodiment, a [wt.]:[wt.] ratio of [fermenting species] : [wool] in the fermentation solution ranges from 5: 1 to 1:5. In an embodiment, a [wt.]:[wt.] ratio of [fermenting species] : [wool] in the fermentation solution ranges from 3 : 1 to 1 :3. In an embodiment, a [wt.] : [wt.] ratio of [fermenting species]: [wool] in the fermentation solution ranges from 2: 1 to 1:2. In an embodiment, a [wt.] : [wt.] ratio of [fermenting species] : [wool] in the fermentation solution ranges from 1.5 : 1 to 1: 1.5.

[0060] In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0.1 g/L to 100 g/L. In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0.1 g/L to 75 g/L. In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0.1 g/L to 50 g/L. In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0.1 g/L to 40 g/L. In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0.1 g/L to 30 g/L. In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0.1 g/L to 25 g/L. In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0. 1 g/L to 20 g/L. In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0.1 g/L to 15 g/L. In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0. 1 g/L to 10 g/L. In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0.1 g/L to 5 g/L. In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0. 1 g/L to 3 g/L. In an embodiment, a concentration of fermenting species in the fermentation solution ranges from 0.5 g/L to 2 g/L. When the fermentation species includes SCOBY, it should be appreciated that the mass of the SCOBY includes cellulose- based material and that the mass of yeast and/or bacteria in the SCOBY will be less than a total mass of the SCOBY.

[0061] The fermentation species may be solubilized in the fermentation solution. The fermentation species may be suspended in the fermentation solution. The wool may be at least partially dissolved in the fermentation solution. The wool may be suspended in the fermentation solution. During fermentation at least some of the wool may digested by the fermentation species.

[0062] The alcoholic and non-alcoholic products may include kombucha, spirits, beer, fertilisers and soil improvers. The fermentation solution may include tea and/or milk, for example when forming a kombucha product.

[0063] In an embodiment, the fermentation solution includes a second protein source in addition to the wool. The second protein may be a protein derived from wheat, barley, and rice or other grains. The second protein is typically a protein other than keratin.

[0064] An embodiment provides a fermented alcoholic or non-alcoholic product formed using the method or process 400 and/or 500.

[0065] An embodiment provides a fermented alcoholic or non-alcoholic product comprising wool and/or digested forms of wool including protein(s), peptide(s) and amino acid(s).

[0066] An embodiment of a schematic representation of a system 100 used for fermenting alcoholic and non-alcoholic beverages is illustrated in FIG. 1. System 100 has a fermenter 102 that may be in the form of a container or vessel that can be used to culture yeast or bacteria on a large scale. In an embodiment, the fermenter 102 is a sealed, sterilized tank that preserves favorable conditions for a microorganism's growth. In an embodiment, the fermenter 102 may be sanitized (or sterilised) and transformed into a sanitized fermenter 102a. According to an embodiment, a predetermined amount of water may be added to the sanitized fermenter 102a. The predetermined amount of water may be 7.5L.

[0067] Moreover, a pre-set amount of sugar may be added in the sanitized fermenter 102a and mixed with water until the sugar dissolves. According to an embodiment, the pre-set amount of sugar is 2.4kg.

[0068] In an embodiment, activated carbon may be added in a specific quantity, either before or after adding yeast and wool, to eliminate contaminants from a fermentation process that may be taking place in the sanitized fermenter 102a. According to an embodiment, the predetermined amount of activated carbon is 54g based on a volume of water of 7.5L.

[0069] In an embodiment, 10g of the yeast may be added to the water and sugar mixture present in the sanitized fermenter 102a.

[0070] In an embodiment, 15g of wool may be added once the yeast is mixed with water and sugar mixture. The wool may be made up of keratin. Additionally, the wool may be a protein that is hierarchical and structurally complex compared to other forms of nutrients used during fermentation such as amino acids, or ammonium salts.

[0071] The mixture or fermentation solution may be agitated, then the sterilized fermenter is left at room temperature with any gas removed until bubbling stops. This will yield distilled alcohol depending on the fermentation conditions. The room temperature may vary in a range of 18°C to 24°C.

[0072] Furthermore, the sanitized fermenter 102a may be placed at room temperature for at least 10 days to remove any gas until the bubbling stops to attain the alcohol by distilling from the mixture.

[0073] In one example, yeast needs nutrients to live, reproduce, and perform critical metabolic processes like fermentation. The typical ingredients in yeast nutrients are ammonium phosphate, amino acids, vitamins, and minerals. However, these ingredients may be replaced by wool that can be digested by the fermentation species. [0074] According to an embodiment, the fermentation of alcoholic and non-alcoholic products may be performed, the alcoholic and non-alcoholic products may be such as, but not limited to kombucha, spirits, beer and others including fertilisers and soil improvers.

[0075] FIG. 2 illustrates an embodiment of a flowchart of a method 200 for fermenting alcoholic and non-alcoholic products.

[0076] Method starts at step 202 where a fermenter 102 is sanitized and a predetermined amount of water is added to the sanitized fermenter 102a. The predetermined amount of water may be 7.5L.

[0077] Step 204 follows step 202 where a pre-set amount of sugar (i.e. a carbohydrate source) is added to the sanitized fermenter 102a and mixed with the water until the sugar dissolves. According to an embodiment, the pre-set amount of sugar may be 2.4kg.

[0078] After step 204, step 206 is performed where a specific quantity of activated carbon, yeast and wool as a source of nutrients for the yeast, is added to the sanitized fermenter 102a. In an embodiment, the wool, yeast and activated carbon can be added to the sanitized fermenter 102a in any order. The activated carbon may help to eliminate contaminants from a fermentation process taking place in the sanitized fermenter 102a. Following addition of the wool, yeast and activated carbon, the solution is allowed to ferment.

[0079] At step 208, the alcohol may optionally be distilled from the mixture at step 208. In addition, the mixture or resulting liquid formed from fermentation may be agitated and set the sanitized fermenter 102a may be aside at room temperature while removing any gas until bubbling ceases.

[0080] In an embodiment, the method comprises adding 10g of the yeast to the water and sugar mixture present in the sanitized fermenter 102a.

[0081] In an embodiment, the method comprises adding 15g of wool once the yeast is mixed with water and sugar mixture. [0082] In an embodiment, the method comprises fermenting alcoholic and nonalcoholic products such as, but not limited to kombucha, spirits, beer and others including fertilisers and soil improvers.

[0083] In an embodiment, the method comprises putting the yeast in the sugar and water mixture ferments the sugar into alcohol in the presence of an unusual feedstock.

[0084] Another embodiment of a process 300 is shown in FIG. 3. Process 300 illustrates a flowchart for fermenting alcoholic and non-alcoholic beverages.

[0085] Process 300 starts at step 302 where the fermenter 102 is sanitised and fdling this with 7.5 liters of water.

[0086] After step 302, step 304 is performed where 2.4 kg of sugar (i.e. carbohydrate source) is added to the sanitized fermenter 102a and dilutes that with water until the sugar dissolves in the sanitized fermenter 102a.

[0087] After step 304, step 306 is performed where, 10g of yeast and 15g of wool as a source of nutrients for the yeast are added in the sanitized fermenter 102a, followed by a specified amount of 54g of activated carbon.

[0088] At 308, distilled alcohol is separated from the mixture, stirring the mixture, and leaving the sanitized fermenter 102a at room temperature for a predetermined amount of time while eliminating any gas until bubbling stops.

[0089] In an embodiment, the process comprises fermenting alcoholic and nonalcoholic beverages which include kombucha, beer, spirits, and others including fertilisers and soil improvers.

[0090] When the yeast is added to the sugar and water mixture, the unique feedstock may cause the sugar to ferment into alcohol. In an embodiment, the yeast digests at least some of the protein in the wool, such as keratin, for metabolic reactions.

[0091] In an embodiment, the process further comprises obtaining the alcohol by distilling the mixture, the fermenter being left at room temperature for at least 10 days to allow any gas to escape.

[0092] While the disclosure has been described in connection with what is presently considered to be the most practical and various embodiments, it is to be understood that the disclosure is not to be limited to the disclosed embodiments, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

EXAMPLES

[0093] Embodiments will now be described with reference to the following nonlimiting examples.

[0094] Example 1 - Alcoholic Beverage

[0095] Sample 1

[0096] A sanitized fermenter was filled with 7.5 liters of water and to this was added 2.4kg of sugar. If required, additional water was added to dissolve the sugar. Once the sugar was dissolved, 10g of yeast, 15g of milled wool powder, and 54g of activated carbon was added to the sugar solution in the fermenter to commence fermentation. The fermenter was stored at room temperature during fermentation until bubbling from generated gas stopped. Following fermentation, a portion of the fermented solution was filtered to analyse an ethanol content and concentration of peptides.

[0097] Control Sample 1

[0098] A comparative control sample was formed using the same method as for Sample 1 but the milled wool powder was omitted.

[0099] As outlined in Table 1, Sample 1 has an alcohol content of 3.60% and the Control Sample 1 has an alcohol content of 0.82%. Sample 1 was significantly fizzier than Control Sample 1, consistent with increased levels of CO2 as a by-product of the fermentation process. The amount of amino acid in both Sample 1 and Control Sample 1 as determined by high-performance liquid chromatography (HPLC) was <50mg/L which was below a detection limit of the HPLC system. This suggests that the yeast digested at least some of the milled wool powder during fermentation such that the milled wool powder provided nutrients and the like that were immediately consumed to promote fermentation.

[00100] Table 1

[00101] Example 2 - Non-Alcoholic Beverage [00102] A symbiotic culture of bacterial and yeast (SCOBY) in a black tea starter solution was divided into three equal portions of 6 g. To each portion was added 25 mb starter solution, 12 g white sugar, and 250 mb spring water. Tap water can be used in place of spring water. Clean, milled wool was then added (Sample 2). A control sample was used having no added milled wool power (Control Sample 2).

[00103] The three sample were covered using a cloth and allowed to ferment for 27 days. The fermentation time may be shorter or longer than 27 days depending on the sugar source, SCOBY, tea, and desired taste. In this example, the fermentation was not at an optimal temperature, and likely dropped below the desired 20°C regularly. A change in colour and pH over fermentation is outlined in Table 2.

[00104] Table 2

[00105] In Sample 2 and Control Sample 2 a new SCOBY grew that was smaller than the original SCOBY. The new SCOBY in Sample 2 had grown around some of the milled wool, so that the wool was enmeshed inside the new SCOBY. Additionally, the milled wool in Sample 2 had taken on the red/orange colour of the initial solution, leaving the solution completely colourless. There was a slight fizz to Sample 2 only.

[00106] The solution in Sample 2 and Control Sample 2 were filtered to remove any solid particles. Sample 2 and Control Sample 2 were tasted and were both very palatable. Sample 2 was tangier than Control Sample 2 due to the lower pH, and had a slight earthy, but pleasant, taste imparted by the wool. Also, the fizz present in Sample 2 was enjoyable. It is important to note that the pH should not drop below 2, which is the pH of the human gastrointestinal tract.

[00107] Sample 2 and Control Sample 2 were analysed for alcohol content and organic acids common in kombucha beverages. The alcohol content of Sample 2 was 0.37% and 0.09% for Control Sample 2. The comparison of the alcohol content and organic acids of Sample 2 and Control Sample 2 as determined by HPLC are outlined in Table 3. in samples 1 and 2 was 0.09% and 0.37%, respectively. HPLC analysis of organic acids revealed higher levels of acetic acid and glycerol, and lower levels of fructose and glucose in Sample 2 compared to Control Sample 2, consistent with more fermentation. Citric acid and succinic acid levels were similar in both samples. [00108] Table 3

[00109] Although they were below the detection limit of the analysis, it is likely that Sample 2 and Control Sample 2 also contain trace amounts of gluconic acid, lactic acid, malic acid, tartaric acid, and ascorbic acid. [00110] As mentioned above, the milled wool also had the effect of decolourising the solution, and thus has the added benefit of allowing a colourless kombucha beverage to be produced. This colourless solution could then be dyed to any colour desired. The new SCOBY in Sample 2 was enmeshed in milled wool fibres, and it is likely that the yeast and bacteria could directly access the protein and break some down for nutritional gain.

[00111] No amino acids could be detected in Sample 2 or Control Sample 2. It is likely that any amino acids or peptides liberated from the wool were immediately taken up by the yeast and bacteria.