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Matches 1 - 50 out of 9,675

Document Document Title
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...  
WO/2017/167865A1
A method for obtaining a beverage, comprising the steps of: a. providing a first single-serve container comprising a malt based beverage concentrate characterized in that said concentrate is in a liquid state, has a viscosity of maximall...  
WO/2017/171014A1
The purpose of an embodiment of the present invention is to provide a low calorie-oriented natural beverage in which a reduction in the degree of sweetness due to storage is inhibited. The beverage satisfies conditions: (A) the mass rati...  
WO/2017/169100A1
The goal of the present application is to provide an alcoholic beverage with suppressed alcohol flavor and acidity and superior richness of flavor, a method for producing an alcoholic beverage, and a method for improving the flavor of an...  
WO/2017/157252A1
A method for producing an instant sweet fermented rice egg and an instant bird's nest comprises: sweet fermented rice preparation, liquor juice and rice dreg separation, dehydrated egg flower and bird's nest preparation, vacuum freeze-dr...  
WO/2017/153641A1
A fermentation cellar according to the invention comprises vats (18), in particular vats for producing and/or storing wine, a central area (2), at least two aisles (8) that extend radially from the central area (2), and at least one sect...  
WO/2017/153618A1
The invention relates to a method and system that allow the accelerated ageing of wines and spirits on a pilot scale and on an industrial scale, through the combined use of woodchips previously soaked in wine, ultrasound and oxygenation....  
WO/2017/151589A1
Novel compositions and methods for enhancing alcohol sensation as well as carbonation effect in food consumables are provided.  
WO/2017/144618A1
Process for maturing at least one alcoholic liquid (5) comprising the following steps: - use of an airtight or semi-airtight chamber (15) located in a wine cellar, and containing at least one container (24) that contains the alcoholic li...  
WO/2017/145123A1
A method is described for loading a plant product, preferably must or grape, inside a fermentation tank (12) comprising on its top a loading mouth (14), comprising the steps of: moving a quantity of plant product by putting it inside a c...  
WO/2017/143798A1
A health preserving and kidney tonifying okra wine and preparation method therefor. The okra wine is prepared from the following components in parts by weight: 3-10 parts of okra extract, 10-20 parts of Fructus Lycii extract, 3-10 parts ...  
WO/2017/141708A1
Provided are: a drink having a non-conventional favorable aroma; and a method for improving the aroma of a drink. A drink according to one embodiment of the present invention has a geranic acid content of 40 ppb or more; and the ratio of...  
WO/2017/139907A1
Disclosed is a method for brewing a resveratrol wine, wherein resveratrol extracted from peanut buds and stems is added into an initial wine material for brewing wine.  
WO/2017/137726A1
A maturation container and method of maturing spirits that incorporates a polymeric material (10) into a wall of the container. The material (10) is preferably Polylactic Acid (PLA) which has known oxygen permeation properties suited to ...  
WO/2017/138489A1
The present invention pertains to a method for enhancing the fermentation capacity and ethanol yield of yeast. Specifically, the present invention pertains to: a method for enhancing the fermentation capacity of yeast that involves causi...  
WO/2017/137991A1
System for maturation of wine comprises a tank and one or more wooden barrels and flow connectors to allow circulation of maturing wine between the tank and the one or more barrels. The barrels may comprise a wooden exterior and an inter...  
WO/2017/123082A3
The present invention describes a novel functional alcoholic drink and the production method thereof. This new high-quality alcoholic vodka drink, without unpleasant flavours and odours, is obtained by combining sugars of the genus Agave...  

Matches 1 - 50 out of 9,675