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Matches 1 - 50 out of 4,324

Document Document Title
WO/2020/257764A1
The present invention relates to natural aqueous essence compositions comprised of flavor and aroma constituents from hops. The invention also relates to methods for adding flavor and aroma to beers, ciders, meads, or other fermented bev...  
WO/2020/249819A1
The invention provides a method of producing a low alcohol beer, comprising the steps of: - providing an alcoholic malt beverage; - subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage...  
WO/2020/230801A1
The purpose of the present invention is to provide: a packaged beverage having excellent preservation stability of isoxanthohumol; and a method for improving the preservation stability of isoxanthohumol. The present invention relates to ...  
WO/2020/222650A1
Malt is produced from cereals via steeping followed by germination and kilning. The steeping process comprises only one prolonged immersion step during which the steeping water is continuously purified. This insures a continuous conditio...  
WO/2020/223260A1
A process of producing crystal malt in which a batch of malted grain or germinated malt having a first moisture content is provided. The batch is heated by mircowaving or steaming such that at least 85% of the batch saccharifies. During ...  
WO/2020/215135A1
The present invention describes a method for preparing a packaged syrup (9) in small-volume packages, such as: sachets, capsules, post-mix barrels and kegs for use in preparing instant beer (CI). To this end, chilled sparkling water (10)...  
WO/2020/216582A1
The invention relates to a method for determining and/or monitoring the concentration of maltodextrin and/or maltose in a mashing process, having the following steps: - providing a mash, - heating the mash to at least one specifiable tem...  
WO/2020/218295A1
A method for producing a beverage, comprising adding an herb/spice treatment product that has been produced by treating a liquid containing an herb/spice in a closed container under the conditions including a temperature of 100 to 140°C...  
WO/2020/214501A1
Methods and systems are described that filter and stabilize ultra-high gravity alcoholic beverages produced by forward osmosis. A rough ultra-high gravity alcoholic beverage may be received from a dewatering system and then passed on to ...  
WO/2020/204722A1
The invention relates to a fermented beverage as well as a method of producing a fermented beverage, particularly a beer or beer-like beverage, with an ethanol content of between 0.0% and 1.0% by volume, the method comprising providing a...  
WO/2020/192991A1
The invention makes available a germination box having a container for receiving grain, wherein the container has a base. A beam is arranged inside the container. Arranged on the beam is a conveyor device, in particular a worm screw, whi...  
WO/2020/181742A1
Disclosed are a healthy light beer and a preparation method therefor, which fall within the technical field of beer and can resolve the current situation whereby there is no healthy light beer in China at present. The healthy light beer ...  
WO/2020/181741A1
A light beer mashing formula, a beer produced therefrom, and a preparation method therefor, constituted by malt and a syrup of a high real degree of fermentation, where the malt is constituted by malted barley, malted wheat, and roasted ...  
WO/2020/181743A1
A malt formula of whole-wheat light-flavored black beer, beer obtained thereby, and a preparation method thereof. The invention adopts ale malt in combination with chocolate malt and roasted barley, wherein the ale malt has a color value...  
WO/2020/181744A1
Disclosed are a whole-wheat light-flavor-type dark beer and a preparation method therefor, which fall within the technical field of beer and can resolve the current situation whereby there is no whole-wheat light-flavor-type dark beer in...  
WO/2020/170517A1
The present invention relates to a fermented alcoholic beverage comprising a blue anthocyanin-containing plant raw material as an ingredient.  
WO/2020/165929A1
Method to produce a fermented must (FW) with low alcohol content, the fermented must (FW) is diluted to obtain a low alcohol content drink.  
WO/2020/160644A1
A fermentation apparatus and method for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connected to the headspace located above a fermentable beverage in a fermenta...  
WO/2020/157891A1
A beer-taste beverage comprising 3-mercaptohexan-1-ol (3MH), wherein the mass ratio (3MH(ppt)/α-acid(ppm)) of the content of 3MH relative to the content of α-acid is at least 180. The present invention makes it possible to provide a ta...  
WO/2020/157890A1
The present invention provides a beer-taste beverage that includes anserine and an iso-α-acid, the anserine content of the beer-taste beverage being 280-600 ppm. According to the present invention, it is possible to provide a beverage t...  
WO/2020/159964A1
In one aspect, the disclosure relates to a method of fermentation, in which a microorganism converts a fermentable carbon source to a fermentation product, such as alcohol. In the disclosed process, at least a portion of the fermentation...  
WO/2020/157892A1
A beer-taste beverage comprising 4-mercapto-4-methylpentan-2-one (4MMP), wherein the mass ratio (4MMP(ppt)/α-acid(ppm)) of 4MMP relative to α-acid is at least 45. The present invention makes it possible to provide a tasty beer-taste be...  
WO/2020/077331A3
Disclosed are variant α-amylases having mutations that improve enzyme stability in the presence of chelants, methods of designing such variants, and methods of use, of the resulting variants. The variant α-amylases are particularly use...  
WO/2020/145258A1
Provided is a production method that is for a fermented malt beverage, and that inhibits a rapid increase in transmembrane pressure difference and enables a filtration operation to be performed for an extended period of time, even though...  
WO/2020/146786A1
A beverage system that produces a beer includes a first source comprising uHGB, a second source including a carbonated and/or nitrogenated water, a first fluid line fluidly coupled to the first source and configured to allow the uHGB to ...  
WO/2020/145261A1
Provided is a production method that is for a fermented malt beverage, and that inhibits a rapid increase in transmembrane pressure difference and enables a filtration operation to be performed for an extended period of time, even though...  
WO/2020/141363A1
The object of the invention is to provide an arrangement for brewing homemade beer per serving, which comprises an industrial stage of an industrial arrangement performing pre-fabrication and a domestic stage for home use performing ferm...  
WO/2020/109142A1
In order to provide for highly effective maceration of the mash in a brewing device, particularly for beer, which comprises at least one mash tun (1) and a wort boiling tank (2), the invention proposes arranging, in the at least one mash...  
WO/2020/086430A3
The present invention relates to methods of mashing 100% adjunct grists. More specifically, the instant disclosure provides methods and compositions wherein an alpha-amylase in combination with an maltogenic alpha amylase and/or glucoamy...  
WO/2020/111388A1
A beverage maker according to one embodiment of the present invention comprises: a fermentation tank having a space in which a beverage is to be produced; a temperature controller for controlling the temperature of the fermentation tank;...  
WO/2020/104478A1
The present invention relates to novel applications of hop acids and formulations using hop acids. More specifically, the present invention relates to formulations comprising hop acids to stabilise or emulsify hop oils or other essential...  
WO/2020/104674A1
A process for obtaining a concentrated flavour mixture from a malt-based beverage, the process comprising: - providing a malt-based fermented liquid; - subjecting the malt-based fermented liquid to a CO2 or N2-stripping step or, at least...  
WO/2020/102170A1
The present invention relates to a process for producing a beer bittering agent via yeast derived enzyme catalyzed bioconversion of hop-derived alpha and/or isoalpha acids to dihydro-(rho)-isoalpha acids and to the novel yeast derived en...  
WO/2020/095156A1
A beer comprising Momordica cochinchinensis extracts comprising lycopene and Arachis hypogaea extracts comprising coenzyme Q10 is provided.  
WO/2020/088705A1
The invention relates to a foam-forming beverage, in which the foam formed assumes any desired color by adding a corresponding substance or by corresponding processing.  
WO/2020/086430A2
The present invention relates to methods of mashing 100% adjunct grists. More specifically, the instant disclosure provides methods and compositions wherein an alpha-amylase in combination with an maltogenic alpha amylase and/or glucoamy...  
WO/2020/086907A1
A monokaryotic mycelium sheet producing system for creating a sheet of monokaryotic mycelial material. The mycelium sheet producing system includes a culture unit, a spore stock unit, a plating unit, a section unit, a sub-plating unit, a...  
WO/2020/085415A1
The present invention addresses the problem of providing a bubble retention improving agent which can retain fine bubbles without deteriorating the taste of a sparkling beverage when added to the sparkling beverage in a small amount. The...  
WO/2020/078123A1
A hop aroma-type wholewheat Pilsner beer and preparation method therefor. The hop aroma-type wholewheat Pilsner beer is prepared by means of the following fermentation method by using Pilsner malts, pale burnt malts and at least one impo...  
WO/2020/081518A1
Some embodiments provide a method for removing purine compounds from a fluid mixture. The purines removed from the fluid mixture can be represented by a purine compound of the following formula: Other embodiments include an ion-exchange,...  
WO/2020/078129A1
Disclosed are a malt formula of a bitter and refreshing-type whole wheat Pilsener, a resultant beer and a preparation method therefor. The malt used is Pearson malt with a light-color empyreumatique malt; the proportion of cohumulone in ...  
WO/2020/078127A1
An alcohol-ester coordinated whole-wheat Pilsner beer malt formula, the obtained beer and a preparation method therefor, which relate to the technical field of beer and may solve the problems of high alcohol content, lack of coordination...  
WO/2020/078124A1
Disclosed are a malt formula of hops aroma-type whole wheat Pilsener, a resultant beer and a preparation method therefor, falling within the technical field of beer and capable of remedying the current situation of the absence of hops ar...  
WO/2020/078128A1
Provided are a bitter-refreshing whole wheat Pilsener beer and a preparation method thereof, belonging to the technical field of beer, which can solve the present situation that there is no bitter-refreshing whole wheat Pilsener beer in ...  
WO/2020/078126A1
An alcohol/ester-balanced all-malt Pilsner beer and a preparation method therefor, relating to the technical field of beer, and able to solve the problems of high higher alcohol content, unbalanced alcohol and ester flavors, and poor dri...  
WO/2020/077331A2
Disclosed are variant α-amylases having mutations that improve enzyme stability in the presence of chelants, methods of designing such variants, and methods of use, of the resulting variants. The variant α-amylases are particularly use...  
WO/2020/074163A1
The invention relates to a brewing additive based on hops for adding to the brewing process, the brewing additive being a molded body (1) and containing ground wood aroma particles (3), preferably natural ground wood aroma particles, in ...  
WO/2020/074473A1
A method of producing beer comprises the steps of producing or supplying a beer intermediate,wherein the beer intermediate is manufactured through a brewing process, storing the beer intermediate in a container,transporting the container...  
WO/2020/073350A1
A processing technology of barley malt, comprising the following steps: (1) processing raw materials; (2) soaking barley malt; (3) germinating; (4) drying; (5) grubbing. A mixture of 6-phytase and xylanase is added in the barley malt soa...  
WO/2020/070523A1
A brewing apparatus (2) comprising a primary vessel (4) and an outer tank (106) is provided. The primary vessel (4) comprises a primary vessel base (10), one or more primary vessel side walls (24) and at least one primary vessel liquid i...  

Matches 1 - 50 out of 4,324