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Matches 1 - 50 out of 9,633

Document Document Title
WO/2019/151189A1
The present invention relates to an aluminum container for wine, which is composed of an aluminum can body and an aluminum can lid that covers an opening of the can body. A polyester resin coating is formed on the inner surface of the al...  
WO/2019/149979A1
The invention relates to a wine-flavoured water preparation formed from the following ingredients in millilitres per litre of the final product: 960 ml lightly mineralised carbonated water and 40 ml wine of macerated grapes.  
WO/2019/140538A1
A method for preparing fruit-flavored beer, rice wine and barley wine, which is characterized in that a residue in wine production, i.e., grape skin pomace, is used in the production of beer, rice wine, and brewed barley wine; the beer, ...  
WO/2019/138671A1
A method of increasing the bitter taste stimulation of an effervescent beverage containing iso-α-acid is provided which involves adjusting to less than or equal to 75s the NIBEM value of the effervescent beverage containing iso-α-acid,...  
WO/2019/138631A1
A beer-like effervescent beverage, and a production method thereof, are provided, characterized in that the bitterness value is greater than or equal to 10 BU and the carbon dioxide gas content at 20°C is greater than or equal to 3.7 GV.  
WO/2019/138673A1
A beer-like effervescent beverage characterized by containing iso-α-acid, by having at least a 0.1 ppm dissolved oxygen content in the beverage, and by being filled in an optically transparent container, a production method thereof, and...  
WO/2019/130485A1
This beverage contains 4VG and linalool. The 4VG concentration is at least 900 ppb by mass and the linalool concentration is at least 180 ppb by mass.  
WO/2019/130486A1
This beverage contains camphor and linalool. The camphor concentration is 1 to 155 ppb by mass and the linalool concentration is at least 220 ppb by mass.  
WO/2019/131996A1
The present invention addresses the problem of developing a technology for preventing a decrease in the flavor of a packaged beverage over time. The present invention provides a packaged beverage in which at least two types of beverage c...  
WO/2019/129953A1
The present invention relates to the processing of a fluid containing single-cell or multi-cell organisms, such as bacteria, yeasts, fruit and vegetables or pieces of fruit and vegetables, for the purposes of juice extraction and/or deco...  
WO/2019/130468A1
A beer-taste beverage which has a sugar content of 0.9 g/100 ml or less and a total nitrogen content (T-N) of 40 mg/100 ml or more.  
WO/2019/130484A1
This beverage contains 4VG and linalool. The 4VG concentration is 300 to 1200 ppb by mass and the linalool concentration is 200 to 300 ppb by mass.  
WO/2019/127222A1
A fruit wine product beneficial to the health of the cardiovascular system and a preparation method therefor. The method comprises using a fruit wine having an alcohol content of 12-15 g/100 mL as a basic material to immerse black garlic...  
WO/2019/131869A1
A food sterilization method having a holding step 12 in which a mixture 3 including food 1, organic acid, sugar, and ethanol or a mixture including ethanol 2 and food 1 including organic acid and sugar is held at no more than –10ºC. T...  
WO/2019/131870A1
A sterilization method for food 1, including: a freezing step 12 in which a mixture 3 including food 1 and ethanol 2 are frozen at no more than –10ºC; and a pressurizing step 13 in which the frozen mixture 3 is held at 100–400 MPa. ...  
WO/2019/129776A1
The invention comprises a method for transforming an organic substrate. The method comprises a step consisting in positioning the organic substrate (1) in a reactor (2), at least part of which has the ability to exchange certain identifi...  
WO/2019/133377A1
A removal nozzle may be used with a pressurized beverage dispenser (1) to remove histamines and/or sulfites from a beverage as it is dispensed under pressure. A nozzle housing (8) may be engaged with the outlet of a beverage dispenser, s...  
WO/2019/130458A1
A beverage containing purine and proline, wherein the purine concentration is 4.5 mg/100 mL or lower and the ratio [purine concentration (mg/100 mL)/proline concentration (mM)] is 0.05-1.5.  
WO/2019/119938A1
Disclosed is a health wine, comprising 90-99% of white spirit, 0.05-1% of turtle shell, 0.05-1% of shark cartilage and 0.5-1% of garlic calculated by weight percentage. The method for preparing the health wine comprises: (1) drying the s...  
WO/2019/124438A1
The purpose of the present invention is to provide a bubble-generating agent that satisfactorily generates good-quality bubbles in a prescribed beverage at the time at which the prescribed beverage is consumed, and that does so without h...  
WO/2019/110337A1
The invention relates to a method for modifying the organoleptic properties of an alcoholic beverage, characterised in that it comprises a step of ageing a piece of wood (10), a wood powder or a wood extract in order to remove the aromat...  
WO/2019/110857A1
The invention relates to an alcoholic beverage obtained by fermenting strawberries and cranberries, which is produced using strawberries and cranberries, the sugars of which, under the action of yeasts, produces an initial base beverage ...  
WO/2019/113544A1
A method for reducing beverage loss during loading of beverage into an ethanol concentration system having a set of reverse osmosis pressure vessels, each pressure vessel having a feed inlet, a retentate outlet, and a permeate outlet. Th...  
WO/2019/100161A1
A flavourant product comprises a sprayer or atomizer and a liquid flavourant stored within said sprayer or atomizer, independently of a separately contained beverage product stored within a distinct and separate container from said spray...  
WO/2019/100168A1
The present invention refers to a method for the preparation of Cannabis-sourced or Cannabis-based terpene-flaveured beverage, such as for example, carbonated soft drink, kombucha, wine or sparkling wine (alcoholic or non-alcoholic).  
WO/2019/103824A1
A hand-held smoke generation device includes a hand-held housing that has a receptacle for removably receiving a smoke generation pod. The receptacle has a first plurality of electrical contacts for mating with a second plurality of cont...  
WO/2019/098616A1
The present invention provides a manufacturing method for rice malt and a manufacturing method for rice beer using the same, wherein rice is fermented to prepare rice malt as a main ingredient for beer and rice beer is manufactured by us...  
WO/2019/098221A1
The purpose of the present invention is to provide, as a sugar solution which has a high amount of extract components, and a low amount of soluble components other than sugar components among the extract components, in comparison to conv...  
WO/2019/091590A1
There is provided a method for the treatment of wood particles for use in the production of alcoholic beverages, comprising the steps of: (a) washing the wood particles with water under agitation at a temperature of at least 60°C; where...  
WO/2019/091385A1
Disclosed are a Morus alba trunk and Concha ostreae healthcare wine and a preparation method therefor. The healthcare wine is composed of the following raw materials: Morus alba trunk, mulberries, fresh Concha ostreae (with shell), and b...  
WO/2019/090977A1
A functional jerusalem artichoke fruit wine is prepared by using the following components in parts by mass: 75 to 120 parts of jerusalem artichoke tubers, 50 to 100 parts of grapes, 15 to 25 parts of jerusalem artichoke shoots, 15 to 25 ...  
WO/2018/182430A9
The specification describes methods, systems, and apparatus to remove compounds from a distillate which may adversely affect the flavor profile of an alcoholic beverage. In preferred forms a treatment substance is jetted into a distillat...  
WO/2019/081717A1
The invention relates to a device (1) for preparing a fermented beverage, in particular an alcohol-free beverage, including: - a fermentation tank (20), intended for receiving the ingredients of the beverage to be prepared; - collection ...  
WO/2019/077400A1
A preparation process for a Panax notoginseng medicinal liquor for oral administration for treating rheumatic ostalgia, which mostly consists of steps of enzymolysis, gel column filtration, soaking, diacolation and clarification.  
WO/2019/076996A1
A vat (1) for winemaking plants, which comprises a lateral surface (2), a bottom (3) and an upper closure element (4); the lateral surface (2) defines an active portion (2a), at least equal to 30% of the surface: the active portion is ma...  
WO/2019/074150A1
The present invention relates to a method for making wine containing low-molecular ginsenosides, and the making method according to the present invention comprises: a step for preparing a concentrated ginseng paste; a step for washing gr...  
WO/2019/060883A1
The present invention is an alcoholic beverage having the sensory characteristics of a traditionally aged distilled spirit based on the individualized palate preferences of an individual. The method includes having an individual taste mu...  
WO/2019/060851A1
Fungal protease compositions, and more particularly, mixtures of Aspergillus proteases are provided. The disclosure also relates to protein hydrolysates, food and beverage products and dietary supplements produced using these Aspergillus...  
WO/2019/056767A1
Disclosed is a self-circulation fermentation tank comprising a feeding inlet, a dregs outlet and a wine outlet, and further comprising a self-circulation device for realizing automatic circulation stirring, which comprises a gas collecti...  
WO/2019/053316A1
The invention relates to a strain of Saccharomyces cerevisiae and to the use thereof for the making alcoholic products. The invention concerns a new osmotolerant, ethanol-tolerant strain of yeast of the species Saccharomyces cerevisiae, ...  
WO/2019/050754A1
Described are methods of saccharifying starch-containing materials using a glucoamylase, as well as the methods of producing fermentation products and the fermentation products produced by the method thereof.  
WO/2019/044163A1
The present invention pertains to a method for reducing the content of 2-mercapto-3-methyl-1-butanol (2M3MB), which is a major causative substance of the generation of an onion-like smell, in a fermented beer-like effervescent beverage m...  
WO/2019/045029A1
Disclosed is a rice-fermented beer-taste beverage having a rice-derived glucide as a fermentation raw material and not having a wheat-derived raw material as a fermentation raw material. In this rice-fermented beer-taste beverage, the et...  
WO/2019/043184A1
The present disclosure relates to a method to reduce the loss of volatile aroma compounds during alcoholic fermentation of a fermentable material. The method comprises the addition of mannoproteins to the fermentation medium before and/o...  
WO/2019/046308A1
Methods for production of alcohol, biomolecules, and/or microbial biomass using cellulosic pulp as a feedstock are provided. Cellulosic pulp is contacted with an enzyme composition to produce fermentable sugars, which are used as a carbo...  
WO/2019/039969A1
The invention relates to the wine industry, and can be used in the production of wine with high antioxidant activity (AOA). All wines have a certain AOA, that is to say they already contain antioxidants. The problem addressed by the pres...  
WO/2019/039479A1
A method for controlling evaporation of liquid constituents contained in a ceramic container, which, by changing the ceramic container components, enables controlling evaporation of liquid constituents, such as a beverage, contained in t...  
WO/2019/038626A1
A control method and an associated apparatus for a winemaking process, wherein a must obtained from the pressing step is sent to one of a plurality of fermentation tanks or a must is taken from a maceration and fermentation tank. The met...  
WO/2019/035439A1
The present invention addresses the problem of providing a nonsweet beverage that has a reduced or no bitter taste, a reduced sour taste, and excellent drinkability. The problem is solved by a nonsweet beverage that has a bitter taste va...  
WO/2019/034917A1
The present invention relates to a process for producing a fermented beverage on an orange bagasse substrate, resulting in a beverage containing approximately 4% alcohol content, which has a golden colour and thick, stable foam, is cream...  

Matches 1 - 50 out of 9,633