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WO/2023/168025A1 |
The present invention relates to encapsulation compositions and methods in which an encapsulate comprising hop oil components is encapsulated via melt extrusion in a glassy matrix containing a hop-derived acid which serves as an emulsifi...
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WO/2023/133454A1 |
A process for the accelerated aging and integrated flavoring of alcoholic beverages with selective control over the final flavor profile is described using size- reduced wood and plant-based biomass products in a rapidly-recirculating sy...
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WO/2023/127711A1 |
A beer-taste beverage having an original extract concentration of 20.0 mass% or more, an apparent fermentation degree of 70.0% or more and an alcohol content of less than 25.0 (v/v)%. A beer-taste beverage having a real extract concentra...
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WO/2023/126540A1 |
The invention provides a method of producing an alcohol-free beer, said method comprising: • providing a vessel containing wort; • inoculating the wort with yeast and allowing the yeast to form a settled layer on the bottom of the ve...
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WO/2023/127772A1 |
This beer-flavored beverage has a malt content of not less than 50 mass% and less than 100 mass%, an alcohol content of not less than 1.0 (v/v)% and less than 4.5 (v/v)%, and an apparent degree of fermentation of 5-80%.
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WO/2023/127921A1 |
This beer-flavored beverage has a genuine extract value of at most 2.30 mass%, a pyroglutamic acid content of at least 15 mg/L, and a linalool content of 5-100 mass ppb.
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WO/2023/127771A1 |
The present invention provides a beer-flavored beverage having a malt ratio ranging from 5 mass% to less than 100 mass%, an alcoholicity ranging from 1.0 (v/v)% to less than 4.5 (v/v)%, and an apparent degree of fermentation ranging from...
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WO/2023/127922A1 |
A beer-flavored beverage that has a genuine extract value of no more than 2.30% by mass, a total polyphenol volume of 20–250 mass ppm, a total nitrogen volume of 5–100 mg/100 ml, and a linalool content of 5–100 mass ppb.
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WO/2023/127369A1 |
The present invention addresses the problem of providing a means for enhancing the alcohol taste of a low-alcohol beverage or a non-alcoholic beverage. The present invention uses γ-aminobutyric acid and a C4 or C5 aliphatic alcohol.
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WO/2023/120560A1 |
A beer-flavored beverage having an alcohol content of 5.0 (v/v)% or less and a turbidity of 22 Helm or more, and comprising 120 μg/L or less of linalool.
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WO/2023/118229A1 |
The present invention relates to a method for producing beer and beer-related beverages, wherein said method comprises adding catalase enzyme and antioxidant, preferably ascorbic acid, after mash boiling and/or during or after wort prepa...
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WO/2023/118227A1 |
The present invention relates to a method for producing beer and beer-related beverages, wherein said method comprises adding catalase enzyme after mash boiling and/or during or after wort preparation and/or the fermentation phase and/or...
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WO/2023/117830A1 |
The present invention relates to a beverage additive comprising a clouding agent comprising a soluble citrus fiber as well as to a beverage comprising said beverage additive. The present invention further relates to a method for the prep...
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WO/2023/111773A1 |
Described is a device (100) for stirring a mixture, in particular a mixture for beer wort, comprising a first and a second bushing (10a, 10b) connected or connectable to a supporting arm (200) of a vat (T), a blade (20) configured for mi...
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WO/2023/111343A1 |
The present invention relates to the field of fermentation and in particular to methods of improving the flavour and quality of beer produced by fermentation.
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WO/2023/106936A1 |
The present disclosure encompasses compositions prepared from grape skin extracts, as well as chemical compounds prepared from these skins. Also encompassed are methods of preparing these compositions and compounds, and methods of using ...
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WO/2023/106937A1 |
The present disclosure encompasses concentrates prepared from grape skins, as well as compositions comprising these grape skin concentrates. Also encompassed are methods of preparing these concentrates and compositions, and methods of us...
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WO/2023/099089A1 |
The invention relates to a device and to a method for conducting media in a brewing system. The device accordingly comprises: product lines extending in a cold region of the brewing system, of which product lines at least one leads to a ...
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WO/2023/101430A1 |
The present invention relates to a fermented liquor manufacturing apparatus and method, and, more particularly, to a fermented beverage manufacturing apparatus and method, which enable homemade fermented beverages to be manufactured with...
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WO/2023/101434A1 |
The present invention relates to a device and a method for manufacturing a fermented beverage and, more specifically, to a fermented beverage manufacturing device and a method for controlling same, wherein a handmade fermented beverage c...
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WO/2023/100912A1 |
A beer-flavored beverage having a proline content of 15-75 mg/100 mL, a total polyphenol amount of 60-200 mass ppm, a pyroglutamic acid content of 50-300 mg/L, and an exterior fermentation degree of 70.0-95.0%.
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WO/2023/100911A1 |
A beer-flavored beverage having a total nitrogen content of 25-130 mg/100 mL, a total polyphenol content of 70-210 mass ppm, and an apparent degree of fermentation of 65.0-100.0%.
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WO/2023/100913A1 |
A beer-flavored beverage having a malt proportion of 50-75 mass%, and a proline content of more than 30 mg/100mL.
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WO/2023/099480A2 |
The present invention relates to a process for the prevention or reduction of haze in a beverage by the addition of an endoprotease.
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WO/2023/096487A1 |
Quality of a natural product, like beer, bread, wine and the like, is determined by many parameters. Process parameters that may be changed or not, external parameters and parameters of ingredients. With complex processes and many proces...
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WO/2023/097202A1 |
The present invention relates to a method for increasing attenuation in a fermented beverage. More particularly, the method relates to addition of a transglucosidase to a maltose depleted fermentate to convert non-fermentable dextrins to...
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WO/2023/089154A1 |
The invention relates to an impact mill (1) provided with water injectors (8, 9), in particular for grinding green malt. The impact elements can be hammers (6) and/or knives (7). The invention also relates to a method for producing a wor...
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WO/2023/086745A1 |
A method for inhibiting melanoidin formation in a yeast propagation process, the method provides for adding a treatment composition to a molasses substance present in a yeast propagation process, wherein the treatment composition compris...
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WO/2023/068934A1 |
The invention relates to methods of producing a fermented beverage by employing at least two fermentative yeast strains, to a fermented beverage that may be produced by the methods of the invention, and to the use of at least two ferment...
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WO/2023/067162A1 |
A method for operating a brewery and such a brewery are described, where brewing residues obtained, comprising spent grains and wastewater, are subjected to biomass conversion through proteolysis in a first converter stage, with depositi...
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WO/2023/063688A1 |
A fermented liquor-producing apparatus, according to various embodiments of the present disclosure, comprises: a main body unit which includes a control board including a processor, a cooling and heating module, and a communication modul...
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WO/2023/060265A1 |
Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme. Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme and/or an O-methyltransferase enzy...
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WO/2023/030698A1 |
The invention relates to a method of producing a beverage comprising the steps of (a) fermenting a wort using a culture comprising a maltose-negative yeast strain to obtain a fermented beverage having an alcohol content of less than 1.00...
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WO/2023/028097A1 |
Manufacturing processes, manufactured products, and stored products are disclosed. The manufacturing processes include contacting a surface with a fluid, the surface being on a metallic substrate, and producing a product from the manufac...
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WO/2023/020722A1 |
The invention relates to a system comprising an installation (100), the installation having a heating system (102) and a device or component (114), wherein: the system is designed for heating the device or component (114) by means of a h...
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WO/2023/017130A1 |
In a method of energy-efficient drying of green malt (2) in a kiln (1) with the aid of a speed-modulated ventilator (3) for passage of a mass flow of air (4) through a drying material bed (2.1) of the green malt (2), it is envisaged that...
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WO/2023/012217A1 |
The present invention relates to a process of manufacturing a liquid alcoholic beer concentrate, said process comprising: providing a low alcohol beer having an ethanol content of 0-1 % ABV, a free amino nitrogen content of 8-400 mg/L an...
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WO/2023/286789A1 |
A method of producing a fermented malt-based liquid having a low ethanol concentration and a pineapple-like fruity flavor, and a fermented malt beverage produced from the fermented malt-based liquid obtained by the production method are ...
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WO/2023/285311A1 |
A method for combined production of beer and a non-fermented beverage from grain material makes use of a by-product in the beer production to produce the non-fermented beverage and thereby improves resource-efficiency. The method compris...
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WO/2023/285683A1 |
The invention relates to a method for automatically monitoring the quality of a fermentation process and/or for determining the end point of the fermentation during a beer brewing process when producing beer by determining one or more ar...
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WO/2023/281453A1 |
The present invention provides a process and apparatus for treating a continuous flow of a coloured wort liquid to provide a continuous flow of decolourised wort liquid.
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WO/2023/281423A1 |
The invention relates to process of preparation of flavorful craft whisky spirits from different types of beers using pot still distillation and maturation. The process is achieved from beers, including Ale, Lager, Porter, Pilsner, Stout...
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WO/2023/276444A1 |
The present invention addresses the problem of providing a beer-flavored low-alcohol beverage that has body to the taste, a nice balance between the intensity of rich flavor and the intensity of aroma, and fruity and flowery aromas. A so...
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WO/2023/277149A1 |
Provided is a processed food product containing uric acid, the uric acid content (X) of the processed food product being 0.001 μg/g or greater.
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WO/2023/277150A1 |
Provided is a method for producing processed food, the method comprising a step (a) for adding, to a raw material containing purine bodies, a food composition having a xanthine oxidase activity.
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WO/2023/276493A1 |
The present invention addresses the problem of providing an additive that can satisfactorily enhance the beer-like flavor of a beer-flavored beverage, while enhancing the grain-like aroma, alcohol taste, aftertaste, body, and fermented f...
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WO/2022/271038A1 |
The invention relates to a system configured to monitor fermentation activity in a brewing vessel, the vessel comprising a gas internal region and a liquid internal region, in use, and a gasses outlet fluidly connecting the gas internal ...
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WO/2022/268307A1 |
The invention relates to a device and a method for filtering beer using at least one pack of modules with a plurality of modules each for crossflow filtration, wherein, during a filtering cycle, in a pack (3) of modules at least temporar...
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WO/2022/263068A1 |
The invention relates to an automated method for determining the friability of cereal grains (8) during germination in the malting process, wherein the speed of sound (c) in the germinated cereal grain (8) is determined, the speed of sou...
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WO/2022/248603A2 |
A method for making a taste modifying ingredient is provided. The method includes a) heating barely grain at from about 100 °C to about 300 °C for about 1.5 minutes to about 30 minutes to; b) treating the barley grain with a solvent to...
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