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Matches 1 - 50 out of 10,213

Document Document Title
WO/2021/011210A1
The present invention provides flavoring to foods and beverages, including but not limited to non-alcoholic and alcoholic beverages. A first aspect provides a method of making a flavored extract of at least one natural product such as wo...  
WO/2021/009782A1
The use of poly-aspartate (preferably of poly-aspartate of potassium) is disclosed for the stabilisation of musts acidity.  
WO/2021/005313A1
Installation for disgorging bottles of sparkling wine, comprising a passageway (3) extending along an overall axis (X) for guiding bottles (9) that are to be disgorged, between an inlet zone (31) and an exit zone (32) of the installation...  
WO/2021/003091A1
Disclosed herein are beverage compositions comprising a mixture of: (a) an emulsion of about 2 wt % of a cannabinoid; about 2-10 wt % of a carrier oil; about 2-24 wt % of an amphipathic glycoside; and about 64-94 wt % of water; and (b) a...  
WO/2020/263831A1
The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reage...  
WO/2020/262487A1
The present disclosure provides a composition for providing an alcoholic beverage-flavored beverage. In one embodiment, the composition is a powder composition. In one embodiment, the composition is a dry composition. In one embodiment, ...  
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/2020/246272A1
The purpose of the present invention is to provide a grape skin extract that exhibits a neurological function regulating action. The present invention is a grape skin extract that includes at least 15 mg/g malvidin-3,5-diglucoside in ter...  
WO/2020/246184A1
The purpose of the present invention is to obtain a distilled spirit which has a sufficiently enhanced citrus fragrance while suppressing an undesired odor through distillation. An ethanol solution, in which citrus fruits are immersed,...  
WO/2020/244380A1
Provided is a means of knocking out the glnR gene by means of homologous recombination, and a method and application thereof for obtaining a Lactobacillus brevis glnR knockout strain to improve the ability of Lactobacillus brevis γ-amin...  
WO/2020/239316A1
This invention relates to a bottle closure assembly (10) for use in the efficient production of sparkling wines. The invention comprises: a stopper (12) for sealing engagement within the finish and/or neck portion(s) of a bottle (100); a...  
WO/2020/243468A1
A method for making a distilled spirit includes distilling a liquor comprising alcohol to form a distilled liquor; and contacting the distilled liquor with peat. The peat may include peat dry matter. The peat may include dried peat. The ...  
WO/2020/240540A1
A fermentation diagnostic and management system comprising: an arm configured for penetrating a cap formed on the surface of a fermenting liquid in a fermentation vessel, wherein the cap comprises a collection of solid particles which ri...  
WO/2020/240066A1
A preparation for preparing sangrias or other fruit beverages which, composed of a set of ingredients placed in a hermetically sealed container (2) and ready to use in the preparation of sangrias, punches, queimadas or other fruit bevera...  
WO/2020/231283A1
The invention refers to a performant rotative wine maker used for obtaining must or wine ready fermented designed to be used by home vintagers as long as by middle or big wine maker companies. The rotative wine maker, according to the in...  
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/2020/225480A1
The invention relates to a method of making a carbonated beverage and to the carbonated beverage. In the method, a liquid beverage base is carbonated and seasoned with one or more different natural products or parts thereof. The shelf-li...  
WO/2020/219014A1
A method for draining fermenting must from a fermentation tank comprises: a) breaking into chunks a cap that forms in the tank while must ferments in the tank, b) after breaking the cap, mixing the must to homogenize the must and reduce ...  
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/2020/214501A1
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/2020/210170A1
The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to bene...  
WO/2020/208637A1
A gas delivery system, comprising: at least one tube; a gas delivering column interconnected to a distal end of said tube; where said sparging column is made of wood which does not degrade wine quality.  
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/2020/201611A1
The invention relates to a flavoured beverage base for making a beverage, the flavoured beverage base being adapted to be diluted with a liquid, such as water. The flavoured beverage base comprises a natural preservative, such as honey.  
WO/2020/194206A1
The invention relates to a fluid treatment device comprising a stirring element and at least one magnetic device. The stirring element has a plurality of flutes within its central portion, and the magnetic devices are placed around the s...  
WO/2020/186055A1
A high gravity non-alcoholic beverage is disclosed having an ABV between about 0.1% to about 0.8% or between about 3% to about 6%, a real extract by weight between about 15% to about 70%, and an ethyl acetate amount between about 1 to ab...  
WO/2020/180259A1
The present invention relates to a method of production, cultivation and preparation of alcoholic beverages, preferably spirits, wine, sparkling wines and beer, in a specific environment and to an associated basket with a net, the specif...  
WO/2020/178250A1
The present disclosure concerns a method for the prevention of defective ageing white wines, wherein, during the preparation of said wine, yeast previously rich in glutathione is introduced into the must at the beginning of, during or af...  
WO/2020/176114A1
A system and method for the purification of beverage fluids, primarily alcohol beverages, based on the action of hydrodynamic cavitation processing of microbiological and chemical contaminants, micro particles and colloidal particles. Th...  
WO/2020/175271A1
The purpose of the present invention is to provide a rice fermentation liquid production method capable of stably producing a rice fermentation liquid having higher quality. This rice fermentation liquid production method includes a mixi...  
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/2020/161509A1
The invention relates to a spirit produced exclusively from wine, the spirit containing 30-70% by volume of ethanol and having an extract content 0.5-5 times the extract content of the wine used for its production. The invention also rel...  
WO/2020/157342A1
The invention relates to an apparatus for reducing the alcohol content of an alcoholic beverage (10), the apparatus comprising a primary circuit (11) through which the alcoholic beverage (10) circulates, a secondary circuit (21) through ...  
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/2020/157892A1
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/2020/154715A1
A wine decanter pedestal system includes a base supported above a surface, the base having a base center axis and a ledge extending outward from its top surface to support a bottom surface of a decanter placed on the top surface. A wirel...  
WO/2020/136468A1
The present invention relates to the production of vinegar. It is an object of the present invention to provide an artisanal process for the manufacture of wine vinegar comprising the following steps: a) dilution of the selected wine as ...  
WO/2020/136860A1
This beverage contains prenylflavonoid, a hydrophilic emulsifier, and a lipophilic emulsifier, wherein the contained amount of the prenylflavonoid is 6-500 ppm. According to the present invention, it is possible to provide a beverage hav...  
WO/2020/124176A1
The present invention patent relates to a beverage compound (10) that includes alcohol, in the form of soluble powder (23a) or liquid (23b), and also other powdered or liquid ingredients (A2), such as coffee, tea, chocolate, flavouring/c...  
WO/2020/113498A1
Disclosed is a liquor capable of improving immunity, wherein the liquor is composed of yellow rice wine, Ganoderma, red date, Lycii fructus, Hericium erinaceus and shiitake mushroom.  
WO/2020/115445A1
The present invention relates to compositions containing particles in suspension. More particularly, the present invention is based on the use of a polysaccharide and of a sulfur-containing compound, such as glutathione or cysteine, for ...  
WO/2020/116383A1
The present invention addresses the problem of providing: a beverage having an activity to suppress the increase in blood pressure; and a method for producing the beverage. The present invention relates to: a beverage comprising kaempfer...  
WO/2020/114471A1
A cool component formulation for enhancing coolness of wine and a preparation method therefor. The formulation comprises: a water-soluble outer coolant layer; and an alcohol-soluble inner coolant layer, a coolant being respectively provi...  
WO/2020/111165A1
The present invention addresses the problem of providing a technique for suppressing the deterioration of an anthocyanin coloring-material which can be applied to various products such as food and beverages and a coloring-material compos...  
WO/2020/110029A1
The present disclosure relates to a method for reducing water consumption during tartaric stabilization of wine by electrodialysis, comprising the following steps: making an aqueous stream comprising a weak organic acid circulate between...  
WO/2020/107776A1
A system for simultaneously preparing alcohol-free wine and high-alcohol liquor, comprising a primary membrane separation system and a secondary membrane separation system. An inlet of the primary membrane separation system is connected ...  
WO/2020/111217A1
The purpose of the present invention is to provide a technique for reducing the bitterness of Hyp-Gly in a liquid composition for oral use that contains a specific amount of Hyp-Gly. The present invention pertains to a liquid composition...  

Matches 1 - 50 out of 10,213