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WO/1998/033882A1 |
Method for the production of alcoholic beverages and the like, more particularly beverages which are prepared by means of a fermentation process, characterized in that the products hereby formed are treated catalytically by means of a so...
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WO/1998/032836A2 |
In order to put a good value, easy to use, home brew device for laymen on the market, the appliance-carrying base/lid system was developed. The invention is characterized in that a brewing lid (2) is connected via joiner elements (4) to ...
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WO/1998/029564A1 |
A method by which the ability of untreated barley to cause early flocculation, i.e., whether or not a factor causing the early flocculation of yeast is present in untreated barley, can be judged much more easily in a shortened period as ...
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WO/1998/028410A1 |
An enzyme preparation comprising an endo-1,4-$g(b)-glucanase having optimum activity at a temperature above 85 �C which is endogenous to a strain belonging to the phylum Gram Positive Bacteria, e.g. the strain $i(Dictyoglomus sp.), DSM...
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WO/1998/027194A2 |
Red beer consisting of the extract from a mixture of dried herbs consisting of the fruit from of the European elder, the flower of the hibiscus Sudanese and of the fruit of the juniper. The mixture of dried herbs is added to the brew by ...
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WO/1998/023724A2 |
With a mashing process, the mash is fed to the filter material of a dynamic cross-flow filtration system, wort is withdrawn from the side-stream side of the filter material and thickened remainder is withdrawn from the feed side of the f...
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WO/1998/022570A2 |
The present invention pertains to a method for accelerating yeast growth in the brewery industry, as well as a device for implementing said method, whereby the batchwise or continuous culture or production of pure yeast is accelerated (r...
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WO/1998/022513A1 |
Described are hemicellulose-based gels and viscous media, processes for their production, products containing such gels and/or viscous media and various applications thereof. Improved methods for performing oxidative gelation of hemicell...
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WO/1998/018900A1 |
A concentrated single phase aqueous alkaline solution of tetrahydroiso-$g(a)-acids having greater than 10 % to about 45 % w/w tetrahydroiso-$g(a)-acids is disclosed. A method of hydrogenating and formulating a starting solution of iso-$g...
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WO/1998/018902A1 |
The invention concerns a fermented beverage, with beer wort base, characterised in that it comprises a natural or synthetic additive, said additive being capable of forming at least temporarily stable complexes with the proteinic fractio...
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WO/1998/018901A1 |
Tetrahydroiso-$g(a)-acids are prepared from iso-$g(a)-acids metal salts by hydrogenating the salts in a reaction solvent of a lower alkanol containing about 5 % to about 20 % w/w water and in the presence of up to about 5-50 psig hydroge...
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WO/1998/018745A1 |
A process for the removal of catalyst poisons from hops and hop extracts is disclosed. After processing the hops to extract the alpha or beta acids therein, the alpha or beta acids are treated with activated nickel catalyst. The activate...
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WO/1998/015612A1 |
A method of boiling wort which makes it possible to improve the efficiency of separation and exhalation of a wort boiler used in the preparation of beer or sparkling wine. This method is employed in the mashing step and is characterized ...
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WO/1998/015613A2 |
The invention relates to active ALDC brewers yeast carrying the ALDC gene in integrative form and secreting $g(a)-acetolactate decarboxylase (ALDC) in brewing agents, the use of the brewers yeast and beer that is brewed from it.
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WO/1998/015827A1 |
A method of evaluating the performance of separating and evaporation volatile material of a boiling apparatus used for the manufacture of beer or sparkling wine. The performance can not be evaluated conventionally. The evaluation method ...
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WO/1998/013056A1 |
A process for obtaining $g(b)-glucan from cereal by extracting with water and without deactivation of enzymes associated with the cereal. A process for controlling the average molecular weight of $g(b)-glucan extracted from cereal by con...
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WO/1998/008930A1 |
This invention relates to the propagation of yeast for use in brewing and other processes. It aims to overcome the problems associated with traditional propagation methods, such as length of time needed, amount produced, contamination an...
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WO/1998/005788A1 |
The invention relates to a process for the production of alcoholic beverages such as beer or whiskey with a mixture of enzymes comprising an endo-$g(b)(1,4)-xylanase, an arabinofuranosidase, an alpha-amylase, an endo-protease and a $g(b)...
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WO/1998/003627A1 |
Process for the preparation of malted cereals, wherein the moistening step includes one or more stages until the material has a moisture content between 20 and 60% by weight, wherein after germination, the moistened cereals are preferabl...
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WO/1997/046116A1 |
A method of roasting hop solids (spent hops) is disclosed. The roasted hop solids are useful for making a light stable, fully kettle hop flavored beverage.
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WO/1997/044304A1 |
The description relates to a process for the catalytic hydrogenation of terpenoids with water in the presence of a transition metal catalyst, in which the hydrogenation is performed in the homogenous phase in the presence of a catalyst c...
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WO/1997/044436A1 |
Malt and roasted barley are mixed with hot water in a mash tun. The brew is transferred to a lauter tun to separate the sweet wort which is boiled and hops are added. The sweet wort is cooled and then fermented with yeast to form stout. ...
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WO/1997/042301A1 |
The present invention provides worts with increased yield and improved filterability as well as a process for preparing said wort comprising the steps of: (a) preparing mash from malted or unmalted cereals, or a mixture of malted and unm...
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WO/1997/038777A1 |
An apparatus for the large scale culturing and packaging of cell suspensions, three-dimensional tissue, and other biological systems is disclosed. The apparatus includes a plurality of flexible or semi-flexible treatment chambers compris...
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WO/1997/033971A1 |
Compositions containing microparticulate potassium salts of the reduced hop isoalpha acids, DHIA and/or HHIA, in a non-supersaturated aqueous solution of potassium salts of the same hop isoalpha acids, which may also contain other hop is...
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WO/1997/032006A1 |
A method of improving the bitterness and astringency properties of a brewed malt beverage is disclosed. The method involves adding guarana solids prior to or following fermentation which results in a brewed malt beverage having improved ...
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WO/1997/029319A2 |
Systems and apparatus for generating bioluminescence, and combinations of these systems and apparatus with inanimate articles of manufacture to produce novelty items are provided. These novelty items, which are articles of manufacture, a...
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WO/1997/029179A1 |
The invention provides a process for the production of a fermentable wort from cereal grains, comprising the steps of: (a) liquefaction of cereal material, with the aid of 'alpha'-amylase and/or endoprotease activity, to obtain a liquefi...
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WO/1997/027293A1 |
The present invention relates to an enzyme with xylanase activity, a DNA construct encoding the enzyme with xylanase activity, a method of producing the enzyme, an enzyme preparation comprising said enzyme with xylanase activity, a deter...
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WO/1997/027291A1 |
The present invention relates to an enzyme with xylanase activity, a cloned DNA sequence encoding the enzyme with xylanase activity, a method of producing the enzyme, an enzyme preparation comprising said enzyme with xylanase activity, a...
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WO/1997/024038A1 |
Food and drink or an additive therefor, each containing either a composite ferrosoferric compound and Japanese apricot vinegar or the water treated with a composite ferrosoferric compound and Japanese apricot vinegar. The combination of ...
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WO/1997/019581A2 |
The present application relates to IE and LE structured liquids and their vapour phases and to SE structured solids and the use thereof to enhance chemical, biochemical and biological reactions. It is well known that water molecules form...
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WO/1997/017423A2 |
The invention relates to a package containing appropriate ingredients to produce a selected alcoholic product, when such ingredients are added to water and sugar is also added, said ingredients including at least one selected active drie...
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WO/1997/015200A1 |
A method for suspending inclusions in an acidic or alcoholic liquid composition is provided. The method includes the steps of preparing a pre-gel solution including gellan gum in water, providing a liquid composition having inclusions, i...
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WO/1997/015654A1 |
A device for removing unwanted volatile compounds from beer wort is disclosed. The device includes a column (1) having means (2) for uniformly feeding the beer wort into the column (1) in a first direction, means (10) for uniformly feedi...
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WO/1997/014781A1 |
A method of making an alcoholic beverage by fermentation, in which a source of assimilable nitrogen is added to the fermenting liquor (12) to supplement the assimilable nitrogen content of the liquor, comprises monitoring the gas evolvin...
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WO/1997/013862A1 |
The present invention provides polypeptides with cellulase activity, corresponding DNA sequences, vectors, transformed hosts and a method for the production of these polypeptides, which are obtainable from Aspergillus niger var. niger or...
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WO/1997/008311A1 |
There is disclosed molecules comprising at least a first moiety having the activity of a procollagen C-propeptide and a second moiety selected from any one of the group of an alien collagen 'alpha'-chain and non-collagen materials, the f...
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WO/1997/006238A1 |
A method is disclosed of preparing a colorless, clear beer by a method including ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. Methods of preparing improved nonalcoholic malt beverages and making nat...
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WO/1997/004661A1 |
A method is provided for increasing the pH of acidic foods and beverages, to thereby reduce the tendency of such foodstuffs to cause heartburn and other esophageal and/or gastrointestinal distress to the consumer. An acidic food or bever...
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WO/1997/000961A1 |
The present invention relates generally to genetic constructs which are useful in regulating the synthesis of malting enzymes in plants. More particularly, the present invention relates to nucleic acid molecules encoding gibberellin-regu...
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WO/1996/041863A1 |
The invention is a low malt beverage that possesses the physical and organoleptic attributes that are familiar to and desired by the consumer of malt beverages and a method for its preparation. The method comprises preparing a dried malt...
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WO/1996/039480A1 |
A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxi...
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WO/1996/037604A2 |
Enzyme degrading rhamnogalacturonane II (RG-II) and having an endo-'beta'-L-rhamnopyranosyl-(1}3')-D-apiofuranosyl hydrolase activity and/or an endo-'alpha'-L-fucopyranosyl-(1}4)-L-rhamnopyranosyl hydrolase activity. Said enzyme can be p...
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WO/1996/036740A1 |
The object of the invention is a method for malting barley, including a mashing step, a germinating step and a kiln drying step. In order to obtain a low level of nitrosodimethylamine (NDMA) in the malt after the kiln drying step, while ...
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WO/1996/034086A1 |
A substantially stable aqueous emulsion comprises a water-insoluble, reduced iso-alpha acid and a food grade gum in an amount of no more than 2 % by weight of the emulsion. The emulsion is useful as a bittering additive for beer.
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WO/1996/034085A1 |
The invention provides micro-organism strains of the Geotrichum Candidum family, obtainable by selecting and cloning natural strains of the micro-organism, and which have the following properties: a lipase activity of less than 2.5.10-7 ...
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WO/1996/032466A1 |
A brewery installation, especially a mini-technical installation, in which the water preparation system, the brewing plant, the fermentation and storage tanks and other devices needed for processing are arranged in a float.
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WO/1996/032465A1 |
A process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that processing liquid to an effective amount of actinic ra...
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WO/1996/031593A1 |
Tetrahydro-iso-'alpha'-acids ("THIAA") are prepared directly from iso-'alpha'-acids ("IAA") by hydrogenation. Free IAA are first dissolved in ethanol. The solution is then hydrogenated in the presence of a particular type of noble metal ...
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