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WO/2023/190026A1 |
This beer-flavored beverage has an alcohol content of 0.5 v/v% to 4.5 v/v% and an isobutyl aldehyde content of 0.1 ppb by mass to 13 ppb by mass. This invention can provide a beer-flavored beverage with a novel taste and a refreshing aft...
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WO/2023/171216A1 |
The present invention addresses the problem of providing a carbonated alcoholic beverage that has a light flavor, reduced ethanol-derived miscellaneous taste or pungent odor of ethanol and little after taste and that is easy to drink. Th...
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WO/2023/171340A1 |
The present invention addresses the problem of providing a post-fermentation de-alcoholized beer-taste beverage that has an improved alcohol flavor and reduced natto odor. The solution to this problem is a beer-taste low-alcohol beverage...
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WO/2023/172169A1 |
The invention relates to the food industry and can be used in the production of beverages, including non-alcoholic beverages. The present method of producing a beverage envisages fermenting a carbohydrate-containing raw material using a ...
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WO/2023/166177A1 |
The present invention relates to a process for the production of ethanol and/or fermentation by- products from a starch-containing biomass as well as a spirit prepared by the process for the production of ethanol and/or fermentation by-p...
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WO/2023/166862A1 |
The present invention addresses the problem of providing a new technology for enhancing the richness of flavor of juice in a beverage containing a small amount of the juice. In the present invention, the amount of eriocitrin contained in...
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WO/2023/166229A1 |
Disclosed is a hermetic barrel (1) provided with a rotary device, which includes wood chips and aeolipic dispensing, for ageing wines and spirits. The barrel (1) comprises: a series of actuation, instrumentation and control elements, dis...
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WO/2023/163747A1 |
A method to expedite the growth of the agave plant by growing the plant tissue from a cell culture in a laboratory utilize incubator cells that are taken from the leaf of an agave plant and grown in a medium containing all the nutrients ...
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WO/2023/161664A1 |
The invention refers to a series of six (6) innovative alcoholic beverages, produced by the mixing of an alcoholic beverage, namely ouzo or vodka or gin or rum or tequila or sambuca as they are defined by the Food and Beverage regulation...
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WO/2023/145381A1 |
The present invention addresses the problem of reducing the bitterness and/or astringency of a wood component in an alcoholic beverage. In the present invention, the pH and acidity of an alcoholic beverage are set to within specific ranges.
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WO/2023/145633A1 |
The purpose of the present invention is to provide a packaged carbonated alcoholic beverage containing gin, wherein a bitter aftertaste and metallic aroma derived from gin are improved. A substance imparting a cooling sensation is blen...
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WO/2023/145635A1 |
An objective of the present invention is to provide an alcoholic beverage that contains gin and has a sweetness of 2 or less, wherein the beverage has improved drinkability and is less harsh to drink. This packaged carbonated alcoholic...
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WO/2023/132200A1 |
The present invention addresses the issue of increasing the wine-like drinking satisfaction of a non-alcoholic or low-alcohol, low-Brix, wine-flavoured beverage. In the present invention, the amount of sodium included is set to a specifi...
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WO/2023/132220A1 |
The present invention addresses the issue of providing a non-alcoholic or low-alcohol wine-flavoured beverage that provides increased wine-like drinking satisfaction. The amount of sodium included in the beverage is adjusted to a set r...
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WO/2023/133454A1 |
A process for the accelerated aging and integrated flavoring of alcoholic beverages with selective control over the final flavor profile is described using size- reduced wood and plant-based biomass products in a rapidly-recirculating sy...
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WO/2023/132219A1 |
The present invention addresses the issue of imparting depth and a wine-like drinking satisfaction to a non-alcoholic or low-alcohol wine-flavoured beverage. The consistency and amount of sodium included in the beverage are adjusted.
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WO/2023/127439A1 |
The present invention addresses the problem of reducing stimulation derived from alcohol and/or aftertaste from alcohol in alcoholic beverages. The present invention uses cinnamaldehyde and/or terpinyl acetate.
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WO/2023/127846A1 |
The development of novel beverages having preferred flavor effects is awaited. The present invention provides a beverage that contains steviol glycosides and isoamyl alcohol, isobutanol, or a combination thereof, the content value for is...
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WO/2023/127711A1 |
A beer-taste beverage having an original extract concentration of 20.0 mass% or more, an apparent fermentation degree of 70.0% or more and an alcohol content of less than 25.0 (v/v)%. A beer-taste beverage having a real extract concentra...
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WO/2023/128101A1 |
The present invention provides a liquor comprising salt and a method for manufacturing same, and specifically, salt is included therein so as to provide an effect of reducing bitter taste.
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WO/2023/128531A1 |
The present invention relates to: a method for preparing a Hovenia dulcis Thunb fruit fermented vinegar having hangover relief and liver protection effects; and a beverage composition prepared using same as a main ingredient. In the meth...
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WO/2023/127438A1 |
The present invention addresses the problem of suppressing the irritation of the tingling after-taste generated by alcohol and limonene in an alcoholic beverage containing limonene. The present invention uses a specific amount of at leas...
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WO/2023/127368A1 |
The present invention addresses the problem of providing a means for enhancing the alcohol taste of a low-alcohol beverage or a non-alcoholic beverage. The present invention uses γ-aminobutyric acid and a specific weight ratio of acesul...
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WO/2023/127771A1 |
The present invention provides a beer-flavored beverage having a malt ratio ranging from 5 mass% to less than 100 mass%, an alcoholicity ranging from 1.0 (v/v)% to less than 4.5 (v/v)%, and an apparent degree of fermentation ranging from...
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WO/2023/127847A1 |
Development of a new beverage having a favorable flavor effect is expected. The present invention provides a beverage comprising a steviol glycoside and syringaldehyde, sinapyl aldehyde, or the combination thereof, wherein the content of...
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WO/2023/126806A1 |
Spirit drink, in particular of the bitter type, characterized by the fact that it includes the following ingredients: - concentrated fruit juices, preferably concentrated berry juices, - at least one aromatic plant extract, preferably a ...
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WO/2023/127369A1 |
The present invention addresses the problem of providing a means for enhancing the alcohol taste of a low-alcohol beverage or a non-alcoholic beverage. The present invention uses γ-aminobutyric acid and a C4 or C5 aliphatic alcohol.
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WO/2023/118887A1 |
A method for controlling maturation and producing an enhanced non-alcoholic beverage. Particularly, the method can be embodied by a system that incorporates a maturation vessel (26) where flavour is transferred from woodchips (32) held t...
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WO/2023/108683A1 |
A Rhizome of Fragrant Solomonseal wine, which is brewed from the following raw materials in parts by weight: 55-65 parts of barley; 35-45 parts of soybeans; 65-75 parts of glutinous rice; 10-15 parts of Indian Bread, 10-15 parts of Cochi...
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WO/2023/108681A1 |
A preparation method for nourishing health-care yellow rice wine, comprises: a distiller's yeast making process of preparing distiller's yeast blocks from barley and soybeans; an impregnated rice making process of preparing mixed rice fr...
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WO/2023/108684A1 |
A pilose antler wine, brewed from the following raw materials in parts by weight: 50-70 parts of barley; 30-40 parts of soybeans; 150-250 parts of glutinous rice; 5-15 parts of pilose antler; 10-20 parts of Angelica sinensis; 10-20 parts...
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WO/2023/111461A1 |
The present invention relates to a method for producing a fermented grape marc, characterized in that it comprises the following steps: - preparing a grape marc infusion by bringing grape marc into contact with water and optionally a sou...
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WO/2023/108680A1 |
A dendrobium liquor, brewed from the following raw materials in parts by weight: 50-70 parts of barley, 30-40 parts of soybean, 150-250 parts of glutinous rice, 5-10 parts of dendrobium, 5-10 parts of fragrant solomonseal rhizome, 5-10 p...
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WO/2023/104005A1 |
Provided is an ester-producing yeast strain, wherein the yeast is a Pichia kudriavzevii C4.12 strain, of which the preservation number is CCTCC NO: M 2021124. Also provided are a microbial agent of the yeast and a preparation method ther...
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WO/2023/100700A1 |
The present invention addresses the problem of reducing the alcohol sensation in alcoholic beverages. The present invention uses ethyl palmitate and limonene and/or capsaicin.
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WO/2023/095021A1 |
Method of producing at least one alcoholic beverage, comprising the steps of: a) mixing a plurality of ingredients comprising alcohol and at least one or more selected between fruit puree, sugar syrup and citrus juice such as to achieve ...
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WO/2023/090287A1 |
The purpose of the present invention is to provide a novel means for enhancing the saltiness of a composition for oral use. Provided is a composition for oral use the saltiness of which can be enhanced by using glucosyl naringin.
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WO/2023/086378A1 |
Materials and methods for producing gin-like alcoholic beverages containing individual volatile components are provided herein.
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WO/2023/086404A1 |
Materials and methods for producing tequila-like alcoholic beverages containing individual volatile components are provided herein.
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WO/2023/086745A1 |
A method for inhibiting melanoidin formation in a yeast propagation process, the method provides for adding a treatment composition to a molasses substance present in a yeast propagation process, wherein the treatment composition compris...
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WO/2023/086406A1 |
Materials and methods for producing rum-like alcoholic beverages containing individual volatile components are provided herein.
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WO/2023/070280A1 |
A rice aromatic Chinese spirit, which is prepared by processing the following raw materials in parts by weight: 10-20 parts of rice, 40-60 parts of glutinous rice, 10-15 parts of sorghum and 5-10 parts of distiller's yeast. The rice arom...
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WO/2023/072715A1 |
The present Invention relates to a beverage composition, preferably a fermented beverage composition, comprising gluconic acid and lactic acid, wherein the concentration ratio of gluconic acid to lactic acid is greater than 1, preferably...
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WO/2023/062328A1 |
The present application relates to a method for producing a dry mixture of at least one yeast and/or one yeast derivative and of at least one bacteriophage, said mixture being in the form of solid entities, each solid entity consisting o...
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WO/2023/059875A2 |
A gas source for pressuring sparkling and other beverage containers, e.g., to repressurize the container to keep a carbonation level of beverage during storage. A gas cylinder can include a cap with a flange and catch below the flange. T...
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WO/2023/060265A1 |
Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme. Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme and/or an O-methyltransferase enzy...
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WO/2023/055801A1 |
Materials and methods for producing brandy-like alcoholic beverages from individual components (e.g., brandy replicas that contain individually added volatile and non-volatile organic compounds) are provided herein.
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WO/2023/049308A1 |
The present disclosure generally relates to the use of certain vanillyl ethers to modify the flavor of distilled spirits. In some embodiments, the flavor modification relates to enhancing the perceived smoothness of a distilled spirit, e...
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WO/2023/040084A1 |
A method for extracting collagen tripeptide, a collagen tripeptide prepared using said method, and an application thereof in preparing an antioxidant product. The preparation method comprises: crushing fish skin, then washing the fish sk...
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WO/2023/042172A1 |
Spirit drink, characterized in that it comprises the following ingredients: a base with at least two wines, a plurality of aromatic plant extracts and aromatic plant tinctures, citrus distillates, natural citrus flavors, natural dyes, al...
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