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Matches 1 - 50 out of 9,777

Document Document Title
WO/2018/071818A1
Electrochemical devices, such as membrane electrode assemblies and electrochemical reactors, are described herein, as well as and methods for the conversion of reactants such as carbon dioxide to value-added products such as ethanol. In ...  
WO/2018/066890A2
The present application relates to a microorganism growth inhibitor containing an allulose-containing sugar and a fermented beverage containing the growth inhibitor.  
WO/2018/066895A1
The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.  
WO/2018/058243A1
The disclosure is directed at a method and apparatus for producing an alcoholic beverage. In the current disclosure, the method and apparatus include the use of a nanobubble solution, such as nanobubble water, in the production of the al...  
WO/2018/053578A1
The present invention provides a beverage and a dermatological composition comprising water molecules, the water molecules having oxygen atoms of different isotopes, the beverage being enriched in at least one of the oxygen isotopes, the...  
WO/2018/058142A1
A tap apparatus (500) including a container coupling portion (504) including a liquid inlet portion (518), a body portion (508), and a plug valve portion (510). The body portion (508) includes a liquid outlet portion (538), wherein the l...  
WO/2018/050940A1
The system is provided for aspirating and suctioning a minimum quantity of wine from a barrel (1) or fermentation tank for the analysis of the malic acid, and optionally, the lactic acid, acetic acid and histamines, and thereby gaining c...  
WO/2018/051997A1
The purpose of the present invention is to provide a low-saccharide, beer-taste beverage having a thickened flavor. The present invention provides a beer-taste beverage in which malt and/or non-germinated barley are used as at least a pa...  
WO/2018/048151A1
The present invention relates to a keg for a takju cooling apparatus, which minimizes the evaporation of carbonic acid due to bubbles generated by a stirring apparatus and thus allows for the drinking of takju containing an appropriate c...  
WO/2018/048152A1
The present invention relates to a circulative stirring apparatus for a takju cooling apparatus, which stirs by circulation takju stored in a takju storage barrel without the use of an impeller, and is configured such that: a takju cooli...  
WO/2018/042847A1
The present invention addresses the problem of providing a fruit juice-containing beverage having an improved sharpness in aftertaste, a fruit juice-containing beverage base, a method for manufacturing a fruit juice-containing beverage, ...  
WO/2018/038247A1
The purpose of the present invention is to provide a low-carbohydrate beer-taste fermented alcoholic beverage having a well-balanced taste with an enriched flavor. According to the present invention, provided is a beer-taste fermented al...  
WO/2018/030975A1
The invention relates to the food industry and to pharmacology and medicine. A method for processing a rectified water-alcohol mixture is carried out by pumping the mixture through a column (1) of an apparatus, with the mixture being dir...  
WO/2018/019830A1
A dispensing apparatus (1) is described having a beverage source (10), containing a carbonated beverage liquid, and a dispensing tap. The dispensing apparatus includes a dispense tube (12) disposing the beverage source (10) in fluid comm...  
WO/2018/018392A1
A Jurinea lipskyi Iljin nourishing liquor and preparation method therefor. The Jurinea lipskyi Iljin nourishing liquor consists of the following raw materials in parts by weight: Poria: 20-30 g; Flos Chrysanthemi: 25-35 g; Rhizoma Acori ...  
WO/2018/014083A1
The invention relates to a processing apparatus for products susceptible to oxidisation, the processing apparatus including at least one chamber in which processing of the product can occur. The chamber includes an entry through which th...  
WO/2018/008175A1
The present invention provides a method for manufacturing a fermented beer-like effervescent beverage in which the generation of an onion-like smell is reduced by controlling the content of 2M3MB in the final product. Provided is a metho...  
WO/2018/002831A1
An improved spirit drink, characterized in that it contains the following ingredients: - sweetener, - food-grade alcohol, - aromatic herb extract, - cedar flavor, - bergamot flavor, - water.  
WO/2017/216431A1
According to the invention, an aliquot of must is sent from a wine making vat into an air-lift-type fermenting-desugaring unit, wherein homogenisation of the aliquot and aeration of the yeasts are carried out with controlled heating in o...  
WO/2017/214673A1
The present invention relates generally to a novel yeast strain deposited with the National Measurement Institute and assigned Accession No. V16/014811, and cultures thereof. The present disclosure also relates generally to the use of ye...  
WO/2017/215355A1
Disclosed are a low urea-producing and flavor-producing Wickerhamomyces anomalus strain and a use thereof in food production, belonging to the fields of wine brewing and food safety. The Wickerhamomyces anomalus of the present invention ...  
WO/2017/211241A1
A method for making a sweet wine with grape flavor, and a sweet wine with grape flavor made using said method. The method comprises the following steps: placing grapes and jiuqu in a fermenter; keeping the temperature inside of the ferme...  
WO/2017/210838A1
An herbal wine formulation with special effect prepared using Cortex Acanthopanacis and Wolfiporia extensa, comprising the following herbal ingredients for every 2,000 ml of a baijiu: 36-54 g of Wolfiporia extensa; 180-240 g of Cortex Ac...  
WO/2017/212351A1
The present invention describes a wine producing process using flowers of Castanea sativa Mill. as antioxidising and antimicrobial agents, as an alternative to the use of sulphites. A preferential embodiment of the invention relates to t...  
WO/2017/210840A1
Provided is a medicinal liquor formula of white peony root and prepared rehmannia root, wherein each 2,000 ml of liquor contains the following components: 36-54 g of Poria cocos, 18-24 g of Cistanche salsa, 18-26 g of Radix Achyranthis B...  
WO/2017/213740A1
Methods and devices for use in removing biogenic amines from wine or other liquids are described. The methods and devices use a cation exchange resin and/or molecularly imprinted medium selective for amines to remove the amines from the ...  
WO/2017/210839A1
A calming herbal wine formulation with Fructus Schisandrae, prepared using the following ingredients provided in the respective amounts: 15-20 g of Fructus Schisandrae; 15-20 g of Rhizoma Acori Graminei; 8-15 g of Semen Ziziphi Spinosa; ...  
WO/2017/207720A1
A process of preparing a malt-based beverage, said method comprising the steps of: - fermenting a wort to obtain a fermented malt-based beverage to achieve a original extract level A in a range of 10°PI-20°PI; - concentrating said ferm...  
WO/2017/207709A1
A process of preparing a malt-based beverage comprising at least two flavour components A and B in a weight ratio A/B of Xfinal, said method comprising the steps of: - brewing and fermenting a wort to obtain a fermented malt-based bevera...  
WO/2017/201877A1
A red yeast grape wine consisting of the following ingredients in parts by weight: 20-40 parts of a red yeast, 40-60 parts of grapes, 10-20 parts of a traditional Chinese herbal liquid extract, and 5-20 parts of a rock sugar. The traditi...  
WO/2017/204221A1
The purpose of the present invention is to provide a beer-flavored fermented alcoholic beverage which is similar to beer and has a full body taste while having a reduced concentration of purines. According to the present invention, provi...  
WO/2017/203797A1
According to an aspect of the present embodiment, provided is a purification device 1 for an alcohol-containing liquid, said purification device 1 being provided with an ion exchange system which comprises an anion exchange column 10 pac...  
WO/2017/203090A1
The invention relates to a system for the propagation of yeast and adaptation to ethanol in a sustained manner using a bioreactor (1) which is programmed automatically and in which the propagation and adaptation to ethanol, pH and temper...  
WO/2017/200813A1
An alcoholic beverage enhancing device includes a transfer liquid tank for holding a transfer liquid and an alcoholic beverage container. The alcoholic beverage container is positioned at least partially in the transfer liquid tank and i...  
WO/2017/197791A1
A Radix Polygoni Multiflori and Fructus Lycii liquor, consisting of the components of: 150 g of Radix Polygoni Multiflori, 80 g of Radix Rehmanniae Preparata, 100 g of Fructus Lycii, 30g Rhizoma Polygonati, 30 g of Radix Angelicae Sinens...  
WO/2017/197783A1
A medicinal liquor, prepared from the following raw materials: Radix Polygoni Multiflori: 100 g; Radix Rehmanniae Preparata: 50 g; Radix Asparagi: 50 g; Radix Ophiopogonis: 50 g; Fructus Lycii: 40 g; Radix Achyranthis Bidentatae: 30 g; R...  
WO/2017/197787A1
A wolfberry blood-enriching liquor, the ingredient composition thereof being: 8g of fructus lycii, 8g of angelica sinensis, 8g of ligusticum chuanxiong, 8g of radix paeoniae alba, 8g of radix rehmanniae preparata, 10g of panax ginseng, 5...  
WO/2017/197792A1
A medicinal liquor, prepared from the following raw materials: 250 g of Radix Rehmanniae Preparata, 100 g of Radix Angelicae Sinensis, 120 g of Semen Coicis, 100 g of Arillus Longan, 10 g of Lignum Santali Albi, 130 g of Radix Polygoni M...  
WO/2017/197790A1
A Rhizoma Gastrodiae and Radix Morindae Officinalis liquor, consisting of components of: Rhizoma Gastrodiae: 35 g; Radix Morindae Officinalis: 60 g; Flos Chrysanthemi: 60 g; Radix Rehmanniae Preparata: 50 g; Fructus Lycii: 30 g; Zanthoxy...  
WO/2017/197784A1
A wolfberry and ginseng liquor, the ingredient composition thereof being: 220g of fructus lycii, 200g of radix rehmanniae, 100g of ophiopogon japonicus, 60g of apricot kernel, 50g of panax ginseng, 40g of wolfiporia extensa, 30g of angel...  
WO/2017/197780A1
A medicinal liquor containing Fructus Lycii is prepared from the following raw materials: Fructus Lycii: 80 g; Flos Chrysanthemi: 65 g; Radix Rehmanniae Preparata: 60 g; Herba Cistanches: 30 g; Cortex Cinnamomi: 30 g; Massa Medicata Ferm...  
WO/2017/197781A1
The present invention provides a health-care and body-strengthening Fructus Lycii liquor, comprising the following components: Fructus Lycii: 50 g; Flos Chrysanthemi: 50 g; Radix Rehmanniae Preparata: 45 g; stir-baked Massa Medicata Ferm...  
WO/2017/195434A1
The present invention addresses the problem of providing: a lemon-flavored beverage that gives a lemon-flower aroma; a lemon-flavored beverage base; a method for producing a lemon-flavored beverage; a method of producing a lemon-flavored...  
WO/2017/191498A1
The present invention discloses a process for preparing a sparkling alcoholic beverage resulting from the maceration of hops and/or its derivatives in wine with the addition of wine concentrate, vegetable water and/or water, fruit or veg...  
WO/2017/179348A1
[Problem] To provide a low-cost electrode material which is used to improve a beverage such as an alcoholic beverage by an electrolysis process, is easy to handle, and can be used in a sanitary manner due to a high frequency of replaceme...  
WO/2017/177085A1
The present invention relates to a hydroalcoholic emulsion comprising water, alcohol, fat and a plant-derived texturizer, wherein said plant-derived texturizer is in the form of fibers.  
WO/2017/167863A1
The present invention concerns a kit of parts for the in situ production of a fermented target beverage by addition of a liquid diluent (3), said kit of parts comprising : (c) A first chamber (1) contain ing concentrated beverage extract...  
WO/2017/168717A1
Provided is a packaged beverage that contains a cyclic dipeptide and a sweetening substance and wherein the content of the cyclic dipeptide is 10-8700 ppm and the degree of sweetness derived from the sweetening substance is 0.06-4 relati...  
WO/2017/168718A1
Provided is a packaged beverage that has a content of 10-8700 ppm of a cyclic dipeptide and a content of 1-50 ppm of a bitter substance. This packaged beverage is flavorful despite containing a cyclic dipeptide and makes it possible to p...  
WO/2017/171016A1
The purpose of an embodiment of the present invention is to provide a fragrance-improved carbonated beverage that is oriented to naturalness and low calorie. The carbonated beverage satisfies the following conditions. (A) The total sucro...  

Matches 1 - 50 out of 9,777