Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 401 - 450 out of 3,907

Document Document Title
WO/2012/034867A1
The invention relates to a decarburizing method for obtaining clear process water having reduced carbonate hardness from raw water having a carbonate hardness of at least 1.3 mmol/l, comprising the following method steps: adding an aqueo...  
WO/2012/037535A2
Provided are methods and apparatuses for the monitored and controlled removal of dissolved gasses and other vitriolic compounds from fermented liquid using evacuation, which can be mechanically enhanced, without fading or negatively impa...  
WO/2012/022375A1
The present invention relates to a method for suspending particles in alcoholic liquid composition wherein low acyl gellan gum is used and to a alcoholic beverage having such suspended particles.  
WO/2012/022115A1
Disclosed is a preparation method of a milk beer drink. The method is as follows: preparing by weight proportions 10 to 70 servings of a yogurt, 15 to 80 servings of water, 5 to 20 servings of a juice, 3 to 10 servings of a sweetener, 0....  
WO/2012/022745A1
A method of improving colloidal stability in beer comprising contacting a mash and/or a wort with a snapalysin during the production of beer. In this process, the foam stability is not affected.  
WO/2012/019887A1
The invention relates to a method for the quality and process control of hops, of extracts produced therefrom, and of (finished) products thereof, in particular in order to be able to identify high-quality hops extracts.  
WO/2012/010543A3
The invention relates to a method for clarifying a sediment (101, 21), in particular a wine sediment, in a system comprising at least one solid bowl worm centrifuge (8, 18) for the centrifugal clarification (105, 205) of the sediment (10...  
WO/2012/011807A1
The present invention provides a method of preparing a yeast fermented beverage, said method comprising the steps of: a. fermenting wort with a biologically active yeast to produce a fermented liquid containing yeast, alcohol, polyphenol...  
WO/2012/008100A1
When purines are removed using activated carbon or zeolites there is a risk of problems being generated, and thus there is a desire for a method for removing purines in wort without having a negative impact on flavour. The disclosed meth...  
WO/2012/003904A1
The invention relates to a method and device for conducting media in a brewing system. Because an aqueous medium for pushing out a product or for cleaning a product line can be conducted into a buffer tank, it is possible to temporarily ...  
WO/2012/001139A9
The present invention relates to combinatorial variants of a parent glucoamylase that have altered properties for reducing the synthesis of condensation products during hydrolysis of starch. Accordingly the variants of a parent glucoamyl...  
WO/2012/001139A1
The present invention relates to combinatorial variants of a parent glucoamylase that have altered properties for reducing the synthesis of condensation products during hydrolysis of starch. Accordingly the variants of a parent glucoamyl...  
WO/2011/162118A1
A method for producing a malt beverage using malt as a starting material, said method comprising: a mashing step for preparing a mash using malt, saccharifying the mash to give a wort and then boiling the wort; and a step for adding lemo...  
WO/2011/157692A1
The invention relates to a process for the production of hexahydro-iso-alpha-acids starting from iso-alpha-acids (or tetrahydro-iso-alpha-acids) in which iso-alpha-acids (or tetrahydro- iso-alpha-acids) are mixed with a heterogeneous rut...  
WO/2011/158395A1
Disclosed is a process for producing a fermented malt beverage having a weizen-beer-like fruity flavor using bottom-fermenting yeast that is suitable for a large brewing facility without using any wheat malt that is believed to be the ma...  
WO/2011/154286A1
This invention relates to a method of reducing biogenic amine content in a beverage by contacting the beverage and/or beverage intermediate with an enzyme having transglutaminase activity.  
WO/2011/150933A3
Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention rela...  
WO/2011/151326A3
The present invention relates to the use of transporters to modulate production of flavor and metabolically related compounds by yeast. More specifically, it related to the use of transporters of the ATP binding cassette (ABC) transporte...  
WO/2011/150933A2
Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention rela...  
WO/2011/147958A1
The application relates to a method for accelerated fermentation in a fermentation tank (2), in particular for producing beer, comprising at least one tank cone (2a) and a connecting flange (4). The method comprises the following steps: ...  
WO/2011/149968A1
This invention describes natural hop products that are stable solutions of alpha- acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of improving the foam quality, as measured by foam...  
WO/2011/148651A1
An iron adsorption or absorption agent with an active ingredient that is a yeast treated with alcohol is used to address the need to provide an iron adsorption or absorption agent which can be used to remove iron content when producing b...  
WO/2011/145671A1
Disclosed is a novel means for improving the foam quality, especially the foam stability of a beer taste drink. Specifically, the extract content derived from barley is controlled to 0.1-2% by weight in a beer taste drink.  
WO/2011/145670A1
Provided is a novel means for improving the foam head qualities, in particular foam head stability, of a non-fermented, non-alcoholic beer taste drink. More specifically, the amount of a barley-derived extract component contained in the ...  
WO/2011/146873A1
A method for preparing a hop acid mixture having an enantiomeric excess of a (+)-tetrahydro-α-acid is disclosed. In the method, a racemate of a tetrahydro- a-acid is contacted with an amine to form a precipitate having an enantiomeric e...  
WO/2011/141112A1
The invention relates to a stripping method and to a device for removing undesired flavoring substances from wort, comprising the following steps: introducing the wort into a stripping container and producing a film that flows downward, ...  
WO/2011/143115A2
Exemplary embodiments of a brewing method and system are provided, where a mixture comprising water and milled malt are mixed to produce a primary mash, and wort is produced from the primary mash. A supernatant liquid is obtained compris...  
WO/2011/143115A3
Exemplary embodiments of a brewing method and system are provided, where a mixture comprising water and milled malt are mixed to produce a primary mash, and wort is produced from the primary mash. A supernatant liquid is obtained compris...  
WO/2011/138128A1
The present invention concerns an acohol free or low alcohol fermented malt based beverage having an alcohol content of not more than 0.7 vol.%, characterized by a relationship y ≥ A xb wherein A = 0.25 and b = 1.5, and wherein • x i...  
WO/2011/135032A1
The invention relates to a process for the production of iso-alpha-acids starting from hop alpha-acids in which an hop alpha-acid containing feed is contacted with a heterogeneous alkaline earth metal based catalyst, that essentially doe...  
WO/2011/083777A1
A method for selecting a barley of interest based on a polymorphism marker A (a part at which there is found a difference between nucleotides represented by SEQ ID NO: 7 and corresponding nucleotides represented by SEQ ID NO: 5/6 when mu...  
WO/2011/076410A1
The invention relates to a device and method for recovering energy from a hot medium, in particular from hot wort or hot mash for a beer brewery, comprising a first heat exchanger device for a heat transfer medium W that is arranged in p...  
WO/2011/059486A1
A process for preparing tetrahydroisohumulone compositions from a hop extract, which process provides an improvement over the extant art, and provides a tetrahydroisohumulone preparation of high yield and purity, which tetrahydroisohumul...  
WO/2011/059870A1
This invention provides novel methods for stabilizing the flavor of a fermented beverage, most particularly beer, by the addition of 3,4-hydroxytryosol prior to, or during early stages of, fermentation of the beverage. The invention is a...  
WO/2011/057639A1
The present invention concerns a separation and/or extraction apparatus having a removable insert for keeping a material to be processed and a separation and/or extraction method for an improved separation and/or extraction process. The ...  
WO/2011/058105A1
A method of mashing comprising providing a grist comprising malt and adjunct; and contacting the grist with a pullulanase; an alpha amylase; and a maltogenic alpha amylase and/or a beta amylase to make a wort. An enzyme composition compr...  
WO/2011/053854A1
Disclosed herein are methods of use of methylsulfonylmethane (MSM) to modulate microbial activity, such as to enhance or inhibit the activity of microorganisms. In one example, MSM (such as about 0.5% to 5% MSM) is used to enhance fermen...  
WO/2011/052483A1
Disclosed are: an effervescent drink which has effectively improved foam characteristics; and a method for producing the effervescent drink. Specifically disclosed is an effervescent drink which has improved foam characteristics by conta...  
WO/2011/040166A1
Provided is a novel composition that acts to inhibit and/or ameliorate wrinkle formation, does not have adverse effects like those of retinoids, and is highly photostable. An oral composition for reducing wrinkle formation and an oral co...  
WO/2011/040185A1
Provided is a stable and safe oral composition that acts on the barrier function of the skin to reduce and/or prevent skin roughness. An oral composition for reducing skin roughness and an oral composition for preventing skin roughness a...  
WO/2011/037630A1
A process for preparing isohumulone compositions, which process provides an improvement over the extant art, and yields an isohumulone preparation derived from a hop extract of high yield and purity, which has excellent physical stabilit...  
WO/2011/029571A1
For the first time, the present invention provides a swirl element (1) for an inlet valve (12; 112) for a brewing vessel (18; 118) for introducing a liquid, especially a mash, a wort, a yeast suspension, a sparge water or the like into t...  
WO/2011/026591A1
The invention relates to a method for the thermal treatment of kvass wort or kvass wort concentrate, and to a device, in particular for carrying out said method, wherein kvass wort is introduced into an overpressure cooking vessel and is...  
WO/2011/027335A9
The invention describes a method for the immobilization of yeast cells in a fermentation reaction wherein carbon nanostructures are added to the reaction solution facilitating flocculation and the consequent immobilization of the yeast c...  
WO/2011/027335A1
The invention describes a method for the immobilization of yeast cells in a fermentation reaction wherein carbon nanostructures are added to the reaction solution facilitating flocculation and the consequent immobilization of the yeast c...  
WO/2011/024563A1
Disclosed is a selection method. In the selection method, at least one genotype of each of a polymorphism marker A and a polymorphism marker B is identified in a barley species to be examined, wherein the polymorphism marker A is specifi...  
WO/2011/023316A1
The invention relates to a lauter tun and a collecting pan, wherein the lauter tun has a bottom, a false bottom arranged thereon, and the collecting pan for drawing off the wort. At least one discharge line for wort leads away from said ...  
WO/2011/022682A1
The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. The compositions of the invention are expected to amelio...  
WO/2011/017777A1
The invention provides a fermentation arrangement for fermenting a brew including a vessel having an internal volume adapted to support fermentation of a brew therein, a settable energy device arranged to deliver and extract energy respe...  
WO/2011/009588A4
The invention relates to a fermentation auxiliary, said fermentation auxiliary being used to accelerate fermentation and/or to increase the yield and comprising a vegetable-based active substance.  

Matches 401 - 450 out of 3,907