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WO/2013/068999 |
According to a first aspect of the invention, there is provided an improved process for the manufacture of an alcoholic beverage, including the steps of providing a sugar source, subjecting the sugar source to at least one instance of fe...
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WO/2013/064846 |
A brewing vessel (250) is provided for processing a brewing composition made up of a number of ingredients. The vessel (250) has a base (252) and contains at least one fluid processor (10) which, in use, lies below the surface level of t...
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WO/2013/054011 |
The invention relates to a method for producing a sparkling alcoholic beverage containing a spirit from one of the following groups: rum, cognac, whiskey, tequila, vodka, sake, etc., said method comprising 7 stages.
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WO/2013/044984 |
The invention relates to a method and a device for steeping, germinating, kilning, fermenting grain, wherein the device comprises a container (3) having at least one plate (20) which can be mounted in the container and having at least on...
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WO/2013/041496 |
The present invention provides a method for the manufacture of a fermented product, which is capable of being mixed with at least sweetener and water to form kvas beverage comprising the steps of either: a) blending kvas wort with sweete...
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WO/2013/030853 |
A beer obtained from the fermentation process of cereals and/or legumes is described. Said beer is characterized in that it comprises isoflavones aglycons that are biologically active forms of isoflavones.
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WO/2013/030082 |
The invention relates to a method for producing beer comprising the steps of: preparing a mash, carrying out a solid/liquid separation of the mash to obtain a wort, dividing the wort into a) a highly concentrated part with a first wort a...
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WO/2013/030398 |
It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varie...
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WO/2013/027813 |
The purpose of the present invention is to provide a composition which is effective for improving head stability of a beer-type sparkling beverage or the like. Provided is a composition containing, as an active ingredient, a protein or a...
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WO/2013/027369 |
The purpose of the present invention is to provide: a method for producing an alcohol-free beer-taste sparkling beverage which has a fruity aroma imparted thereto with a reduced off flavor; and an alcohol-free beer-taste sparkling bevera...
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WO/2013/024065 |
The present invention relates to a filtering apparatus and method for mixing a compound of solid and fluid phases, separating the phases and/or extracting fluid from the compound. One embodiment of the invention discloses a filtering app...
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WO/2013/021177 |
The present invention relates to antifoam agents. We describe an antifoaming agent comprising a carbon dioxide or organic solvent extract of a beer or brewing related material, such as at least one material selected from hops, yeast, ric...
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WO/2013/017581 |
The invention concerns a method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it comprises the following steps: providing a gas stream containing hydroge...
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WO/2013/007369 |
The present invention relates to a method of producing a concentrate malt product comprising heating a liquid mart product at a temperature where precipitation is avoided such as from 25 °C to 90 °C for a sufficient time to produce the...
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WO/2012/175299 |
The invention relates to a method and a device for the germination, kiln drying, and fermentation or combinations thereof of corn, in particular grain, pseudo-grain, oil seeds, or legumes. The device comprises a receiving device (2) for ...
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WO/2012/169601 |
Disclosed is a foam capable of improving the foam retention of beverages, even at low temperatures. The present invention provides a foam for a carbonated beverage containing grain decomposition products, said foam comprising frozen micr...
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WO/2012/169085 |
[Problem] To provide a foam retention improving agent capable of improving the foam retention of a beverage, even at low temperatures. [Solution] To use a foam retention improving agent that contains frozen micro particles of a carbonate...
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WO/2012/169226 |
Provided is a carbonated beverage containing grain decomposition products that forms a creamy, long-lasting, highly appetising foam with a new refreshing texture, and a dispensing method and dispenser for such carbonated beverages. Accor...
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WO/2012/169596 |
The present invention relates to a method for improving the foam retention of a carbonated beverage containing grain decomposition products. More specifically, the present invention relates to a method for improving the foam retention of...
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WO/2012/160198 |
The present invention relates to a beverage including dissolved and partially dissociated carbon dioxide present in an amount of 2-10g/liter, such as 3-8 g/liter, preferably 4-6g/liter, most preferably about 5.5 g/liter and establishing ...
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WO/2012/155330 |
An agent for steelmaking made of aluminium-smelting scum can be used as deoxidizing agent, modifier and slag adjusting agent, wherein the deoxidizing agent or modifier comprises (in mass%) 25-70% of Al，3-30% of Al2O3，10-30% of CaO，...
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WO/2012/146354 |
A lauter tun is described having a chopping device which has at least one chopping tool that is moveable for generating a substantially vertical cut through a spent grain bed deposited on a bottom of the lauter tun. The lauter tun additi...
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WO/2012/142988 |
The invention relates to a process for adding hops in beer manufacture, having the following process steps: a) separation of a subquantity (07a) of water and/or wort (07) and/or beer as aqueous fluid, b) addition of hop extract (10) in l...
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WO/2012/140075 |
The present invention relates to method for production of brewer's wort comprising adding to a mash, a particular glucoamylase. The glucoamylase is obtained from Penicillium oxalicum. Further, the invention relates to use of a particular...
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WO/2012/131475 |
Various embodiments describe techniques for producing beer using a wort concentrate. In various embodiments, a wort concentrate having a specific gravity of at least about 1.085 kg/m3 is produced and packaged predetermined amounts while ...
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WO/2012/133758 |
Provided is an extract or the like which can impart not only a bitterness and aroma but also a taste such as a body taste and richness without strengthening astringency or harshness. Also provided is a drink which has an excellent body t...
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WO/2012/123059 |
The invention relates to an apparatus and to a process for stabilizing a liquid (B), especially beer, comprising at least one first and second filter unit (F1, F2) and at least one intermediate storage unit (ZSU) to accommodate a regener...
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WO/2012/123748 |
The invention provides alcoholic comestible products comprising acid gellable hydrocolloids, such as gellan gum. Methods of suppressing alcohol consumption by consuming the product are also provided.
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WO/2012/105977 |
A method of brewing a quinoa-based beverage is made by pre-conditioning a quinoa grain to remove unpleasant flavors from the quinoa. The quinoa grain is then soaked and malted (germinated). After germinating, the quinoa grain is kilned a...
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WO/2012/104717 |
A method and apparatus are provided for conducting a microbiological process on a bulk material in which a quantity of the bulk material is loaded onto a waterproof lining forming part of a bio cell with a heat transfer arrangement below...
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WO/2012/103602 |
The present invention relates generally to an apparatus and method for enhanced dissolving or dissolving with an with increased saturation efficiency of carbon dioxide (C02) into an aqueous liquid, more particularly to a system and metho...
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WO/2012/100953 |
The present invention relates, among other things, to a hop resin-based substance, in which the soft resin has been, at least substantially, removed such that the hard resin is present in an enriched state, the hard resin is enriched in ...
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WO/2012/100333 |
A method for effecting mass transfer of nitrogen gas into beer, including providing a chamber having nitrogen gas therein, providing at least one surface within the chamber, providing beer on each surface, and providing a relative veloci...
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WO/2012/097668 |
This invention discloses a protease with amino acid sequence of SEQ ID NO.1 or having amino acid sequence of which more than 80% homology to sequence of SEQ ID NO.1. Furthermore, this invention discloses primers with sequences of SEQ ID ...
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WO/2012/098167 |
The present invention relates to a method for producing beverages on the basis of juice from the hemp plant. The invention relates to a method for obtaining juice suitable for human consumption from the hemp plant, wherein the complete h...
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WO/2012/091123 |
Provided is a beer flavored beverage in which bitterness and sharpness that are suitable for tasting the beverage as beer are imparted while the astringency is suppressed, though the beverage contains a high concentration of non-polymer ...
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WO/2012/091086 |
Disclosed is a container-packed sparkling beverage which has a moderated acidic flavor, which is smooth even after a person sweats, which a person can drink when hydration is desired and which is useful as a thirst-quenching beverage. Th...
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WO/2012/084225 |
The present disclosure relates to an improved process of producing a fermentation product, in particular ethanol. The present disclosure relates also to the use of enzymes for improving the quality of by-products in the fermentative prod...
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WO/2012/069889 |
The present invention proposes an integrated process for extracting proteins and arabinoxylans from brewer' s spent grain, without the need to subject the spent grains to any pre-treatment, through the use of alkaline reagents followed b...
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WO/2012/052175 |
The invention relates to a method for the anticipatory control of the provision of hot water and amount thereof when brewing beer. According to the invention, the hot water requirement of the brewery is determined in a control computer, ...
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WO/2012/045395 |
The invention relates to a device and a method for heating a liquid medium, in particular a mashing device, having a vessel which can be filled and emptied, a heater for heating the liquid medium, in particular the mash, with a heating m...
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WO/2012/045441 |
The invention relates to an apparatus and to a process for heating a liquid medium, especially to a mash apparatus for beer production, comprising a vessel which has an inlet and an outlet for the liquid medium and comprising a heater to...
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WO/2012/045440 |
The invention relates to a method of mashing in the production of beer, and to a suitable device for carrying out the method. First, mash is passed into a mashing device, and a portion of this mash is pumped off. This mash is passed to a...
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WO/2012/041994 |
The invention relates to a process for the production of iso-alpha-acids starting from alpha-acids in which an alpha-acid containing hop extract is mixed with a carbon-containing chemical compound with one or more functional groups conta...
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WO/2012/044141 |
The method for production of the extruded cereal product is proposed, where cereals and/or products thereof and/or mixture thereof are used, containing from 4 to 20% of insoluble fibrous materials, and the particle size of said product i...
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WO/2012/037535 |
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...
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WO/2012/037535 |
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...
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WO/2012/034867 |
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...
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WO/2012/022375 |
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.
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WO/2012/022115 |
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....
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