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Matches 251 - 300 out of 3,846

Document Document Title
WO/2014/139846A1
The invention relates to a method for wort production, wherein the wort (07), after wort boiling and before addition of yeast, is cooled using a wort cooler (05) from a hot-wort temperature to the desired pitching temperature, wherein th...  
WO/2014/135673A3
It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyve...  
WO/2014/135665A1
The invention relates to methods for obtaining hop constituents, in particular bitter hop substances, a product having hop constituents that is obtained by means of said method and use of said product, and a device for recovering hop con...  
WO/2014/136568A1
Provided are: a beverage having an effectively improved flavor; and a method relating to the beverage. A method for producing a beverage according to the present invention is a method for producing the beverage using a raw material solut...  
WO/2014/125062A1
The invention relates to a device and a method for heating a fermentable starting product in order to produce a beverage, comprising a line (1a) which is arranged within a combustion chamber (3) and via which a part of a heat dispensed f...  
WO/2014/122154A1
The invention relates to a method for producing a malt extract, comprising the following steps: a) providing a malt extract, b) treating the malt extract with amyloglucosidase in order to obtain a malt extract hydrolysate, c) treating th...  
WO/2014/121363A1
A process is disclosed for producing gluten-free beer from grains and raw materials containing this protein, by causing the beer to undergo during its production a complete protease process with gluten degrading enzymes, the gluten being...  
WO/2014/118190A1
The invention relates to a method for producing an acid malt, comprising the following steps; (a) a first nutrient medium, preferably a nutrient broth, in particular an MRS-medium, a mash or a wort, in particular a first wort, or last ru...  
WO/2014/119064A1
The present invention provides: a non-fermented beer-like effervescent beverage which has an extremely low purine body concentration but still maintains a "beer-like taste"; and a method for producing the beverage. The non-fermented beer...  
WO/2014/119065A1
The present invention provides: a non-fermented beer-like effervescent beverage which has an extremely low purine body concentration but still maintains a "beer-like taste"; and a method for producing the beverage. In the non-fermented b...  
WO/2014/104408A1
A beer flavored carbonated beverage comprises the following components (A) and (B): from 0.05 to 0.15 mass% of chlorogenic acids (A); and from 0.5 to 3.2 (v/v) (NTP) by volume of carbon dioxide gas (B), and has a pH of from 2.8 to 4.2.  
WO/2014/099415A1
A fungal alpha-amylase is provided from Aspergillus terreus (AtAmy1). AtAmy1 has an optimal pH of 4.5 and is operable at 30 75 degrees C, allowing the enzyme to be used in combination with a glucoamylase and a pullulanase in a saccharifi...  
WO/2014/097850A1
The present invention addresses the problem of providing a method for producing a fermented beverage by highly efficiently fermenting a wheat wort having a higher original wheat wort extract concentration than those employed in the conve...  
WO/2014/098138A1
Provided is a low-alcohol beer taste drink that has a moderate taste and smell of malt and a beer-like flavor. The beer taste drink according to the present invention, said beer taste drink having an alcohol content of less than 1 mass%,...  
WO/2014/097313A3
A process for production of an alcoholic beverage comprising the steps of preparing an inoculum of yeast, pretreating cashew apples and raisins, crushing the pretreated cashew apples and raisins to obtain cashew apple juice and raisin ju...  
WO/2014/098139A1
Provided is a low-alcohol beer taste drink that has a suppressed grassy smell of hop, a crispy bitterness and a beer-like flavor. The beer taste drink according to the present invention, said beer taste drink having an alcohol content of...  
WO/2014/099416A1
A fungal alpha-amylase is provided from Aspergillus terreus (AtAmy1). AtAmy1 has an optimal pH of 4.5 and is operable at 30 75 degrees C, allowing the enzyme to be used in combination with a glucoamylase and an isoamylase in a saccharifi...  
WO/2014/090803A1
The present invention relates to a process for the preparation of a beverage comprising adding a proline-specific protease and a polyphenoloxidase to the beverage, and preparing the beverage, and a beverage obtainable by the process of t...  
WO/2014/092586A1
The invention provides a composition for treating beverages and in particular alcoholic beverages and more particularly wines. The composition comprises both hydrogen peroxide and molybdenum in specified amounts. The combination of hydro...  
WO/2014/093125A1
A fungal alpha-amylase is provided from Aspergillus fumigatus (AfAmyl). AfAmyl has an optimal pH of 3.5 and is operable at 30 - 75 degrees C, allowing the enzyme to be used in combination with a glucoamylase and an isoamylase in a saccha...  
WO/2014/091245A1
A fermentation enclosure in the form of a flexible pouch (26) is disclosed as having first (12) and second (14) openings therein. The first opening has a removable cap assembly (44) and the second opening has a liquid dispensing arrangem...  
WO/2014/092961A1
Fungal glucoamylases from Aspergillus fumigatus that are expressed in Trichoderma reesei host cells (AfGATR) are provided. AfGATRs, including AfGA1TR and AfGA2TR, exhibit high activity at elevated temperatures and at low pH, so AfGATRs c...  
WO/2014/078920A1
Use of a biocide mixture containing natural biological ingredients for controlling microbes during the process of alcoholic fermentation of starch sources and/or other fermentable sugars from sugar cane, corn, sorghum, wheat, barley, pot...  
WO/2014/076108A1
The present invention describes a method for producing carbon-dioxide-containing drinks having a reduced gushing potential, wherein gallotannins are added to the drink.  
WO/2014/072744A1
A vented keg closure (1) for use with a keg (30) that contains a fermenting beverage is described. The closure (1) comprising a filter member (41) disposed within an airway of the closure (1) that communicates between an internal headspa...  
WO/2014/072208A3
The production of beer can be improved if, in the main fermentation and/or the post-fermentation of the wort or the young beer, a pressure is generated in the head region, which is smaller than the ambient atmospheric pressure.  
WO/2014/072329A1
The invention relates to a method for supplying heat to at least one processing device in a brewery in multiple stages, comprising the following steps: storing a heat-transfer medium in an energy storage tank, which heat-transfer medium ...  
WO/2014/072208A2
The production of beer can be improved if, in the main fermentation and/or the post-fermentation of the wort or the young beer, a pressure is generated in the head region, which is smaller than the ambient atmospheric pressure.  
WO/2014/068067A1
The invention relates to a device (1) that is suitable for continuously wetting and/or mixing bulk material with a liquid in order to produce a mixture, in particular a food mixture. The device (1) comprises a bulk material feeding appar...  
WO/2014/067687A1
The present invention relates to a plant having a storage tank for warm water for storing warm water, in particular warm water at a temperature of at least 60°C; and a degassing appliance which is connected to the warm water storage tan...  
WO/2014/060474A1
The present invention relates to a method for production of brewer's wort comprising adding to a mash, a particular glucoamylase. Furthermore, the invention relates to use of a combination of a glucoamylase and an alpha amylase for produ...  
WO/2014/056498A1
The invention relates to a malting method, in particular in the context of the production of beer, in which raw fruit is steeped in water, wherein the mixture comprising the water and the raw fruit is set vibrating mechanically during at...  
WO/2014/058572A1
A fungal alpha amylase is provided from Talaromyces emersonii (TeAmy1), along with variants of the same. TeAmy1 has an optimal pH of 3.5 and is operable over a temperature range of at least 30 75ºC, allowing the enzyme to be used in com...  
WO/2014/048558A3
In a clarification method for a beverage liquid, in particular for producing beer, the beverage liquid, after it passes through a fermentation stage, is subjected to a clarification which serves for removing active haze components from t...  
WO/2014/050840A1
Provided are: an extract or the like, which can impart a bitter taste and a flavor and can also impart tastes including a body taste and a rich taste without increasing an astringent taste or a harsh taste; and a beverage having an excel...  
WO/2014/040972A1
The present invention relates to a process allowing the consumption of thermal energy and process water by processes for manufacturing wort to be reduced, which process comprises steps of: mashing (OP 1); filtering the mash (OP 2); and o...  
WO/2014/040972A9
The present invention relates to a process allowing the consumption of thermal energy and process water by processes for manufacturing wort to be reduced, which process comprises steps of: mashing (OP 1); filtering the mash (OP 2); and o...  
WO/2014/038546A1
Provided are a production method for a beer-flavored beverage characterized in that hops are selected and added on the basis of the age of said hops, and a flavor adjustment method for a beer-flavored beverage characterized in that hops ...  
WO/2014/029653A1
The present invention relates to a rotatable raking and grain-removing apparatus for a lauter tun, having a rotary shaft, a rotatable support arm, which extends in a radial direction from the rotary shaft outwards, and a plurality of bar...  
WO/2014/028434A3
A fungal alpha amylase is provided from Aspergillus clavatus (AcAmy1). AcAmy1 has an optimal pH of 4.5 and is operable at 30 - 75C, allowing the enzyme to be used in combination with a glucoamylase and a pullulanase in a saccharification...  
WO/2014/020143A3
The present invention relates to a method of preparing a corn based product said method comprising contacting a plant composition comprising (consisting of or consisting essentially of) corn or a corn by-product or a combination thereof ...  
WO/2014/019220A1
The present invention provides a xylanase comprising amino acid sequence as set forth in SEQ ID No.l, SEQ ID No.2 or SEQ ID No.8, and a nucleotide sequence encoding said xylanase shown as SEQ ID No.3, SEQ ID No.4 or SEQ ID No.5. The pres...  
WO/2014/019219A1
New enzymes with improved properties and compositions comprising these enzymes suitable for use in the production of a food, feed, or malt beverage product, such as in a brewing process, are provided.  
WO/2014/016187A2
An important cost factor in beer production are expensive brewery installations, in particular fermentation and storage cellars. Another important cost factor in supplying customers with draft beer or similar beverages is the transport o...  
WO/2014/016187A3
An important cost factor in beer production are expensive brewery installations, in particular fermentation and storage cellars. Another important cost factor in supplying customers with draft beer or similar beverages is the transport o...  
WO/2014/016065A1
The invention relates to a method for kiln drying of material for kiln drying, especially cereal, pseudocereal, oilseeds or pulses, and to an apparatus especially for conduction of the method, wherein the method includes, as process step...  
WO/2014/016387A1
The present invention relates to a process for producing an extra-low-carbon or ultra-low-carbon steel slab, strip or sheet, and to a slab, strip or sheet produced thereby.  
WO/2014/014683A1
Feed compositions and methods of making feed compositions are disclosed herein. The feed compositions may include, on a dry weight basis, crude protein in an amount of about 40 wt% or greater, crude fat in an amount of up to about 20 wt%...  
WO/2014/012527A1
The invention relates to a method for bottling beer, with a storage tank (03), a first heat exchanger (07) and a bottling device (04), wherein beer is conveyed from the storage tank (03) at a temperature between 0°C and 8°C to the firs...  
WO/2014/014682A1
Protein feed compositions and methods of making the protein feed compositions are disclosed herein. The protein feed compositions may comprise zein and are derived from a starch-based feedstock-to-ethanol fermentation conversion process ...  

Matches 251 - 300 out of 3,846