| Document |
Document Title |
|
WO/1996/025483A1 |
A process for producing beer with a reduced purine compound content, which comprises using the wort with the purine nucleoside content thereof reduced by the decomposition of the nucleoside into purine bases by nucleoside phosphorylase o...
|
|
WO/1996/023877A1 |
A protein having the activity of imparting brewer's yeast type flocculability to yeasts; a DNA encoding this protein; a plasmid containing this DNA; a method for producing a yeast, of which the brewer's yeast type flocculability has been...
|
|
WO/1996/023873A1 |
A variant of a parent 'alpha'-amylase, which parent 'alpha'-amylase (i) has an amino acid sequence selected from the amino acid sequences shown in SEQ ID No. 1, SEQ ID No. 2, SEQ ID No. 3, and SEQ ID No. 7, respectively; or (ii) displays...
|
|
WO/1996/022700A1 |
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, a...
|
|
WO/1996/022357A1 |
A method for fermenting or refermenting beverages or liquid foodstuffs in a container using microorganisms such as yeasts and/or malo-lactic bacteria causing the formation of CO2 and lees. The lees form a deposit and the liquid is essent...
|
|
WO/1996/021722A1 |
The present invention relates to an alcoholic instant beverage mixture, a process for its production and its use, in which the alcoholic instant beverage mixture contains an alcoholic component which is adsorbed on non-volatile component...
|
|
WO/1996/021860A1 |
The invention relates to a method for determining foaming behaviour of a liquid by means of a gas, which comprises supplying the gas to an amount of the substantially gas-free liquid to form a foam and analysing one or more properties of...
|
|
WO/1996/020272A1 |
Novel yeasts having a high isoamyl acetate and/or ethyl caproate productivity and a process for producing alcoholic drinks or foods having rich ginjo-flavors with the use of the yeasts. Novel aromatic yeast strains having been bred by hy...
|
|
WO/1996/019564A1 |
A beer-like sparkling liquor rich in the flavor peculiar to organic acids such as malic or citric acid is obtained by conducting malt saccharification in beer production with a mold of the genus Rhizopus or white-koji mold. The formation...
|
|
WO/1996/016905A1 |
Disclosed is a method of reprocessing waste water containing low-molecular organic compounds such as brewery steam condensate. The process according to the invention is characterised by the fact that the waste water is led through a memb...
|
|
WO/1996/015218A1 |
The present invention is directed to solid salts of hop acids andto processes for their production. Preferred are solid sodium andpotassium salts or isoalpha acids, rho-isoalpha acids, tetrahydroisoalpha acids, hexahydroisoalpha acids an...
|
|
WO/1996/013572A1 |
This invention relates to a method for pasteurisation and fermentation in the production of an alcoholic beverage. The method involves taking a fermentable soluble extract from a processed brewer's mash, mixing it in a mixing zone with a...
|
|
WO/1996/012788A1 |
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...
|
|
WO/1996/006923A1 |
The description relates to a process for the continuous production of beer in which the wort with an oxygen content of 0.5 to 3.0 mg per litre is continuously fed to a fermenter in the form of a loop reactor operating at a temperature of...
|
|
WO/1996/004363A1 |
The invention provides pectins as new foam stabilizers for (temporary) foam heads in beverages, in particular in beers, especially beers of the pilsner type. These foam stabilizers are preferably obtained from hops, which is a constituen...
|
|
WO/1996/000774A1 |
A method of preparing tetraphydroisoalpha acids from beta acids wherein undesired impurities are removed. Beta acids are hydrogenated in a (C1-C6)alkanol oxidized and isomerized to produce tetrahydroisoalpha acids. The improvement compri...
|
|
WO/1995/032793A1 |
The invention concerns hydrophilic porous membranes made of cross-linked cellulose hydrate, an inexpensive and non-polluting method of producing them and their use. The invention calls for porous membranes made of cellulose hydrate to be...
|
|
WO/1995/026395A1 |
This invention relates to a process for the continuous boiling of wort, comprising feeding the unboiled wort to a wort heater, wherein it is heated to a temperature between 75 and 125 �C, introducing the heated wort in a plug flow reac...
|
|
WO/1995/026397A1 |
An 'alpha'-amylase characterized by having a specific activity at least 25 % higher than the specific activity of Termamyl at a temperature in the range of 25 �C to 55 �C and at a pH value in the range of pH 8 to pH 10.
|
|
WO/1995/025576A1 |
Method for continuously processing liquid effluents from the agri-foodstuffs industry, and in particular for processing first and second carbonation slurries in the beet sugar industry, by horizontal non-intermittent filtration with an a...
|
|
WO/1995/023514A1 |
The present invention relates to a process for reducing the viscosity of a plant material, which process comprises treating the plant material with a xylanase having i) a WSPS per mg protein added which is higher than 0,06, and/or ii) a ...
|
|
WO/1995/020036A1 |
A specialized process for producing purified iso-alpha-acids from hop extract. Hop extract is first combined with a metal salt isomerizing agent. The mixture is preferably boiled to ensure complete isomerization. First organic and aqueou...
|
|
WO/1995/020038A1 |
A beer crossflow-microfiltration process is disclosed. In order to avoid fouling of the filter module membrane by the ingredients of the non-clarified beer to be filtered out and that form a covering layer on the membrane, filtration is ...
|
|
WO/1995/020037A1 |
A specialized process for producing purified iso-alpha-acids from hop extract. Hop extract is first combined with a metal salt isomerizing agent. The mixture is preferably boiled to ensure complete isomerization. First organic and aqueou...
|
|
WO/1995/018545A1 |
The invention relates to a process for producing food products for the prevention of diseases, in which the deuterium content of water is reduced to 111-135 ppm by standard electrolysis and/or distillation methods, and the water thus obt...
|
|
WO/1995/017214A1 |
The use of ethene, when solubilised, as a sterilizing agent is provided. Ethene may be solubilised in a liquid to sterilize or inhibit the growth of microorganisms in that liquid. In this way, ethene has been found to act as an antibioti...
|
|
WO/1995/013359A1 |
The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LTP and/or homologues as herein defined and/or a modified Cereal-LTP fraction obtainable from the Cereal-LTP an...
|
|
WO/1995/007343A1 |
A method of producing a liquor, comprising the steps of feeding yeast to be fixed into a fluidized bed reactor equipped with a liquid circulation pipe and a gas exhaust port, supplying a brewing raw material liquid to the reactor, extrac...
|
|
WO/1995/004138A1 |
A method for the removal of lignine from cellulosic materials is proposed. Such materials can be used as catalysts in fermentation for alcohol production, by using glucose or molasses solutions as raw materials. With the methods used and...
|
|
WO/1995/003394A1 |
The invention relates to a process and device for controlling the wort flow from a lauter tub. To shorten the run-off time, according to the invention, a second, increased outflow quantity is determined during the overall cycle of a brew...
|
|
WO/1994/029430A1 |
The properties of malted cereals can be improved by a process wherein starter cultures are added to the cereals prior to or during malting of said cereals. Such starter cultures may comprise moulds, yeasts and bacteria. Cereals to which ...
|
|
WO/1994/021785A1 |
An enzyme exhibiting xylanase activity, which enzyme is immunologically reactive with an antibody raised against a purified xylanase derived from Aspergillus aculeatus, CBS 101.43. The enzyme may be used for degrading plant cell wall com...
|
|
WO/1994/021779A1 |
A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled coo...
|
|
WO/1994/019475A2 |
An agglutination gene of 4.7 U 0.2 kb in yeast which codes for a polypeptide which exhibits agglutinative activity.
|
|
WO/1994/016054A1 |
In a continuous process for producing beer, starch-containing raw materials are crushed and if required transformed into malt, wort is extracted from the crushed and if required melted raw materials and the wort is subjected to alcoholic...
|
|
WO/1994/016053A1 |
The invention concerns a procedure for treating seed material which is to be germinated, to said seed material being added, in conjunction with the germination process, a lactic acid bacteria preparation or a preparation produced by lact...
|
|
WO/1994/014948A1 |
A cold contact process for the production of non-alcoholic malt beverages comprising the steps of preparing a boiled malt wort of about 12 - 20 degrees Plato; acidifying the wort through the addition of an edible acid, to a pH of greater...
|
|
WO/1994/013780A1 |
A device for hydrolysing starch- and/or sugar-containing raw materials, in particular mash or the like, has an arrangement for supplying the crushed raw materials to successive heat exchangers and a discharge arrangement for the finished...
|
|
WO/1994/011097A1 |
The invention relates to a process for dissolving a quantity of gas in a flowing liquid quantity, especially for dissolving carbon dioxide in beer, in which streams of liquid and gas are brought together and the gas is dispersed in the l...
|
|
WO/1994/006901A1 |
The invention relates to a method of fermenting and/or refermenting beverages or foodstuffs by means of microorganisms, wherein the beverage or foodstuff together with the microorganisms used for the (re)fermentation are contained in a c...
|
|
WO/1994/000551A1 |
Flavours in food products can be enhanced by the addition of ethene. In particular, ethene can be added to essential oils from hops to enhance the flavour in beer. Ethene may be combined with carbon dioxide and/or water. Ethene can also ...
|
|
WO/1993/025656A1 |
A brewing method in which the suspension obtained from cereals having undergone conventional saccharification is boiled in the vat in which mashing takes place, no hops being present. Filtering is carried out on a thin bed between 20 and...
|
|
WO/1993/024605A1 |
A method for the production of isomerized hop preparation in which a hop extract is mixed with a solubilized alkaline and an alkaline earth metal salt, and the resulting mixture is subjected to a temperature of at least 70 °C and a pH u...
|
|
WO/1993/023524A1 |
New stable, concentrated aqueous solutions of tetrahydro iso-alpha acid (THIA) and hexahydro iso-alpha acid (HHIA) are disclosed. These solutions depend upon the presence of a second kind of iso-alpha acid to increase the solubility of b...
|
|
WO/1993/021252A1 |
A melanin that is soluble in an aqueous solution at a pH between 5 and 9 at a temperature of 0 to 100 °C. Advantageously, the melanin is capable of being filtered through at least a 0.45 micron size filter, and has molecular weight of g...
|
|
WO/1993/019626A1 |
A method of improving the aroma and flavor of beverages or edible oils or both, which entails contacting the same during at least a portion of processing or storage thereof with a noble gas, a mixture of noble gases or a mixture containi...
|
|
WO/1993/019160A1 |
A procedure for preparing brewery raw material from barley. The barley is ground in dry state, from the ground barley a fine fraction is separated by sifting which contains starch in abundance, and little fat, protein, polyphenol and bet...
|
|
WO/1993/016167A1 |
A process for forming a beer flavored concentrate by germinating barely (e.g., in the presence of the enzyme promoting agent gibberellic acid) to produce a green malt of approximately 43 % moisture content that is heated in a closed cont...
|
|
WO/1993/015181A1 |
There is disclosed a method and composition for enhancing the foam properties of a fermented malt beverage. Briefly stated, the method comprises adding to the beverage an isohumulone extract in the amount of between about 0.1 ppm and abo...
|
|
WO/1993/002177A1 |
Hops-derived dihydro-iso-alpha-acids, in particular dihydro-iso-humulone and dihydro-iso-adhumulone, and "iso-adprehumulone" are employed as foam stabilizing and bittering agents.
|
