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Matches 151 - 200 out of 3,810

Document Document Title
WO/2016/138040A1
Embodiments herein disclosed relate to a computer-controlled germination system built around a rotating vessel within which a germinating process takes place. The system includes automatable controls over air flow, water flow, temperatur...  
WO/2016/133173A1
 The present invention pertains to an effervescent beverage having excellent foaming characteristics, and a method pertaining to same. An effervescent beverage according to one embodiment of the present invention has a ratio of nitroge...  
WO/2016/130607A1
Methods and systems for forming a concentrate from an alcoholic beverage, such as a beverage made by fermentation processes. A membrane process may be used to reduce water and alcohol content, followed by freeze concentration to further ...  
WO/2016/129115A1
A method for manufacturing a sugar-containing liquid, said method comprising a step for mixing a starting material liquid with an aqueous hop extract; a sugar-containing liquid obtained by the manufacturing method; and a beer taste bever...  
WO/2016/116792A1
The present invention refers to a system for heat treatment, fermenting and similar, and mixing, in particular in the field of brewing industry, comprising a vessel to receive substance to be treated, and an agitating means arranged in s...  
WO/2016/113590A1
This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegeta...  
WO/2016/106444A1
The present invention pertains to the field of beer production and consumption, and relates to an appliance for customising beer after maturation, which appliance makes it possible to add ingredients to beers that are ready for consumpti...  
WO/2016/101960A2
The invention relates to yeast cells with useful characteristics, including being capable of utilizing panose as sole carbon source and/or capable of utilizing one or more dipeptidesas sole nitrogen source. The invention also relates to ...  
WO/2016/101960A3
The invention relates to yeast cells with useful characteristics, including being capable of utilizing panose as sole carbon source and/or capable of utilizing one or more dipeptidesas sole nitrogen source. The invention also relates to ...  
WO/2016/083482A1
The present invention concerns a method for preparing beer or cider concentrate comprising alcohol and volatile components of beer or cider flavour, and further beer or cider prepared therefrom. In particular, the invention concerns a tw...  
WO/2016/080007A1
This method for producing a beer-tasting beverage is provided with: a step in which a starting-material juice is boiled; a step in which the juice, having been boiled, is cooled; a step in which a hop suspension, i.e. a mixture of hops a...  
WO/2016/080282A1
This method for producing a beer-tasting beverage is provided with: a step in which a starting-material juice is boiled; a step in which the juice, having been boiled, is cooled; a step in which a hop suspension, i.e. a mixture of hops a...  
WO/2016/075308A1
The invention relates to a method for preparing a brewed beverage, in particular a beer, comprising an aqueous process for isomerization of alpha-acids from an alpha-acids containing matter, separate from the wort boiling in the brew ket...  
WO/2016/071286A1
The invention relates to a device (V) for obtaining a wort (WO) from a mash (MA) in the beer brewing or beverage industry, said device at least comprising: a receiving device (AG) for receiving the mash (MA); at least one separation devi...  
WO/2016/071287A1
The invention relates to a device, a system and a method for processing a suspension, preferably containing plant constituents, in particular to the separation of a liquid or a solid from said suspension in the fields of food-, pharmaceu...  
WO/2016/071463A1
The present disclosure provides methods and compositions for preparation of malted cereals, the improved malted cereals and their use, e.g., in the production of food and beverages.  
WO/2016/055548A1
The invention relates to a food-technological process plant, in particular brewery plant and to a corresponding method for the energy-optimized supply of a food-technological process plant. Said process plant comprises a combined heat an...  
WO/2016/057862A1
A method for manufacturing a beer infusion in a variety of flavoring blends to improve the taste of beer at the point of purchase with an infusion in a soylon sachet that rapidly dissolves out of the sachet in 2-3 minutes of being immers...  
WO/2016/056648A1
The present invention addresses the problem of providing a simple and versatile method for stabilizing 2-O-α-D-glucosyl-L-ascorbic acid in an acidic aqueous medium. The problem is solved by providing a method for stabilizing 2-O-α-D-gl...  
WO/2016/046662A1
In a brewing process which includes: boiling wort, cooling it and combining it with liquid adjunct and yeast to form a combination for fermenting, the liquid adjunct is sterilised by exposing it to UVC radiation prior to combining it wit...  
WO/2016/043038A1
A method for producing saccharified moromi (mash) wherein a portion of moromi for saccharification is withdrawn into a tank, heated, then returned and mixed with the remainder, said method being characterized in that the withdrawn moromi...  
WO/2016/044377A1
A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey, a beer, a gin, a vermouth, a rum, or a tequila. A packaged beverage pr...  
WO/2016/044473A1
Compositions containing monoamine oxidase inhibitors prepared by removal of alcohol from agave-derived beverages are disclosed.  
WO/2016/038212A1
The invention relates to a method for preparing a brewed beverage, in particular a light-coloured lager or ale beer, which is (to be) offered, (to be) served or (to be) consumed in a (UV-VIS-transmittant) drinking vessel (while exposed t...  
WO/2016/040967A1
A method of making beer that is less susceptible to becoming light-struck, includes the steps of: (i) exposing wort or beer to light within the wavelength range 200 to 700 nanometers to yield photolyzed wort/beer with 3-MBT; (ii) ferment...  
WO/2016/038216A1
The invention relates to a method for preparing a brewed beverage, in particular a light-coloured lager or ale beer, (to be) bottled, (to be) stored, (to be) offered, (to be) served or (to be) consumed in a UV-VIS-transmittant bottle, co...  
WO/2016/036249A1
The present invention relates to a method of producing beer having a tailored flavour profile. More particularly, the invention provides a method of producing beer that comprises the successive steps of: a)fermenting a wort containing fe...  
WO/2016/035206A1
A method for producing a fermented beverage, said method comprising: a purine adsorbent addition step for adding an adsorbent for purines to a pre-fermentation liquid; a fermentation step for adding a yeast to the pre-fermented liquid, w...  
WO/2016/033548A1
Methods of and system for growing higher and stronger levels of yeast in the Yeast Tank and Fermenter Tank during the fermentation filling cycle are provided. The yeast growth is reconfigured by continuing pumping yeast under the most ac...  
WO/2016/024561A1
 To reduce the bitterness and irritating sensation caused by the alcohol in an alcoholic beverage by causing the alcoholic beverage to contain 0.001-500 mg/L of mangiferin.  
WO/2016/009330A4
A plant (1) for making craft beer comprising a main container (10) arranged to contain, in use, a main liquid product (55) obtained by treating a starting product (50). The plant (100) comprises, moreover, a filtration container (20) arr...  
WO/2016/009330A2
A plant (1) for making craft beer comprising a main container (10) arranged to contain, in use, a main liquid product (55) obtained by treating a starting product (50). The plant (100) comprises, moreover, a filtration container (20) arr...  
WO/2016/009330A3
A plant (1) for making craft beer comprising a main container (10) arranged to contain, in use, a main liquid product (55) obtained by treating a starting product (50). The plant (100) comprises, moreover, a filtration container (20) arr...  
WO/2016/011453A1
A brewing system may include a first container defining an interior space for brewing a liquid. The first container may include a plurality of legs extending from a lower portion of the first container, and a lid removably connectable to...  
WO/2016/007929A3
The present disclosure relates to endo-beta-mannanases from Paenibacillus and Bacillus spp., polynucleotides encoding such endo-beta-mannanases, compositions containing such mannanases, and methods of use thereof. Compositions containing...  
WO/2016/004493A1
The invention relates to a desulphurising composition, a method for producing the same, a method for packaging and using the same in small pots for producing iron melts, in processes that use refining pots with a capacity of less than tw...  
WO/2016/006316A1
The present invention addresses the problem of providing a beer-like beverage which exhibits increased complexity, body and depth of the beer-like flavor thereof. The means for solving this problem is a beer-like beverage obtained by inc...  
WO/2016/005494A1
The invention relates to a method for preparing a brewed beverage, in particular for brewing a beer, comprising adding alkali metal salts of alpha-acids and beta- acids to wort before or during boiling of the wort, and – after boiling ...  
WO/2016/007720A1
A stable aqueous suspension comprising a crystalline carotenoid; a stabilizer selected from the group consisting of propylene glycol alginate and gum acacia; a dispersant which comprises at least one sucrose ester of a fatty acid; and wa...  
WO/2015/197040A1
In a method for treating a hops product that has a moisture content of more than 18 wt% water, the hops product is sterilized in an airtight container and is stored in an airtight package.  
WO/2015/195969A3
The present invention provides a method for forming caramels having reduced low molecular weight species such as 4-MeI. The low-4-MeI caramels produced by this method have improved stability and taste relative to those known in the art. ...  
WO/2015/160257A1
The instant invention relates to processes and systems for the fermentative production of ethanol. The ethanol is produced by fermenting a fermentable carbohydrate with a yeast, whereby acetaldehyde is externally supplied to the yeast ce...  
WO/2015/155237A1
The invention relates to a method for producing beer from beer granulate according to the following steps, in any order: the beer granules are dissolved in water, carbon dioxide is dissolved in the water.  
WO/2015/155353A1
The invention relates to a method for controlling an enzymatic pre-treatment process, e.g. a mashing process. The method allows for accurate determination of specific sugar molecules as well as the average length of the sugar chains in r...  
WO/2015/132073A1
The invention relates to a method for producing a liquid foodstuff, comprising the steps: (a) producing a first part-quantity (LM1) which is a precursor of a liquid foodstuff (LM); (b) cooling the first part-quantity (LM1) by means of a ...  
WO/2015/121360A2
The present invention relates to a method for extraction and dissolution of hop acids, including alpha-acids, iso-alpha-acids, beta-acids and derivatives thereof, in aqueous media, comprising the formation of quaternary ammonium salts of...  
WO/2015/121360A3
The present invention relates to a method for extraction and dissolution of hop acids, including alpha-acids, iso-alpha-acids, beta- acids and derivatives thereof, in aqueous media, comprising the formation of quaternary ammonium salts o...  
WO/2015/118123A1
The present invention relates to a method of making glucose syrup from liquefied starch comprising, (a) contacting the liquefied starch with a glucoamylase, a pullulanase, and optionally an alpha-amylase wherein the ratio of pullulanase ...  
WO/2015/115914A1
A brewing apparatus for small scale brewing of fermented beverages such as beer and cider and a method of brewing using the apparatus is described. The brewing apparatus comprises a single pressurizable vessel in which all the steps of t...  
WO/2015/106217A1
An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heat...  

Matches 151 - 200 out of 3,810