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Matches 1 - 50 out of 9,485

Document Document Title
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...  
WO/2019/031475A1
A method is provided for vacuum-distilling a brewage such as Japanese sake that is manufactured in advance, with which it is possible to increase the alcohol concentration at low energy and in a short amount of time without damaging the ...  
WO/2019/030266A1
Method for preparing a beverage component, the method comprising the steps of: (a) Providing an aqueous suspension comprising at least 1,5 g/l, preferably at least 3g/l, most preferably at least 5 g/l hops or hop products and fermentable...  
WO/2019/032872A1
Beverage containers are provided for storing liquid contents. In various embodiments, containers are provided with devices and means for allowing a controlled ingress or oxygen or similar material to the container contents. In preferred ...  
WO/2019/030434A1
The method comprises a step for culturing microorganisms and a fermentation step. The apparatus comprises two compartments (5 6), one for each step of the method, and the two are separated by a filtering barrier (8), which allows circula...  
WO/2019/021331A1
The present invention concerns a method to enrich wine or its distillates with tannin compounds, preferably but not exclusively extracted from wood to increase its preservability, stability, pleasant taste, wholesomeness and nutraceutica...  
WO/2019/017950A1
The invention relates to an alcoholic beverage comprising xanthan and a galactomannan.  
WO/2019/010576A1
A fermented beverage is described together with a method for its production from one or more component of a cannabis plant. The beverage comprises carbohydrates derived from hydrolysis of cellulose and/or hemicellulose from cannabis, as ...  
WO/2019/008331A1
A method for manufacturing alcoholic liquid compositions, the method comprises the steps of: · providing an alcoholic liquid composition; • contacting unhydrated hydrocolloid with the alcoholic liquid composition to provide a hydrocol...  
WO/2018/235815A1
Provided is a food preservation container coated with a heat-insulating ceramic coating, said food preservation container being capable of improving the taste of a food within a short preservation period. Also provided is a method for im...  
WO/2018/236400A1
A system and process for enhancing sensory attributes of a beverage product are described. According to one embodiment, the process comprises providing a consumable beverage. A sonication process is applied to the consumable beverage uti...  
WO/2018/235010A1
A device (12) for treating must, comprising a duct (14) for the flow of said must, having an inlet end (16) and an outlet end (18), characterized in that it comprises inside the duct (14) cutting means (20) comprising at least one rotati...  
WO/2018/237015A1
A method of reducing haze by creating a physically stable alcoholic beverage that has been obtained via filtration and separation processes includes receiving retentate from which water has been removed, from a reverse osmosis filter sys...  
WO/2018/235115A1
The invention relates to a plug (1) for closing a bottle comprising a cylindrical insert part (1a), which comprises a cavity (6), for inserting into a bottle neck (10) and a funnel-shaped body (5) with a first larger opening (5a) and a s...  
WO/2018/229316A4
The present invention relates to a method for producing sangria on an industrial scale, and to the resulting composition. The method comprises adding water and sugar at a ratio of 500 kg to 500 kg to a tank formed by a centrifugal pump a...  
WO/2018/229316A1
The present invention relates to a method for producing sangria on an industrial scale, and to the resulting composition. The method comprises adding water and sugar at a ratio of 500 kg to 500 kg to a tank formed by a centrifugal pump a...  
WO/2018/230888A1
The present invention relates to a method for manufacturing coffee wind using green coffee beans. More particularly, the method is characterized by comprising: a first step of selecting green coffee beans; a second step of drying and fre...  
WO/2018/231940A1
A method of executing a double blind wine tasting event comprises providing a plurality of distinct wine bottles, a plurality of identical sleeves and a plurality of distinct covers. A first person places each of the wine bottles in a re...  
WO/2018/224527A1
A beverage component comprising: i. 2-96w% of ethanol; ii. at least 0,1 ppm acetaldehyde, at least 1 ppm ethyl acetaldehyde, at least 60 ppm isoamyl alcohol and/or at least 0,1 ppm isoamyl acetate; and iii. Extracted hop flavour componen...  
WO/2018/218868A1
Provided is a method for smart fully-automatic rum blending; the method may be used for measuring the characteristic-scent peak value of rum, automatically selecting a suitable base alcohol according to rum specifications, performing aut...  
WO/2018/218869A1
An intelligent fully automatic medicated wine production method. According to the method, peak values of characteristic smells of medicated wines can be measured, suitable base wines can be automatically selected according to the specifi...  
WO/2018/218870A1
Provided is a smart fully-automatic vodka blending system; the method may be used for measuring the characteristic-scent peak value of vodka, automatically selecting a suitable base alcohol according to vodka specifications, performing a...  
WO/2018/214770A1
A method and a system for collecting aroma substances and adding to wine during a fermentation process. The method comprises transporting to a membrane separation device a mixed gas discharged in a fermentation process of wine or a mixed...  
WO/2018/217410A1
An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heat...  
WO/2018/214330A1
The present invention provides a Saccharomyces cerevisiae strain with a high yield of β-phenylethanol and an application thereof. The Saccharomyces cerevisiae strain with a high yield of β-phenylethanol was collected in the China Cente...  
WO/2018/207250A1
This saccharified liquid is characterized by being obtained by saccharifying the starch contained in a starch source using a malt-derived saccharification enzyme, an unground grain or a grain having a low grinding degree being used as th...  
WO/2018/208946A1
The present inventive concept relates generally to simulating the barrel aging or finishing process of distilled spirits in a rapid manner.  
WO/2018/207141A1
The invention concerns a strain of Saccharomyces bayanus subsp. uvarum identified as SERIUS and deposited at the DBVPG with deposit number 36P. The invention further concerns the use of the strain of Saccharomyces bayanus subsp. uvarum i...  
WO/2018/201576A1
A health-promoting fruit wine, prepared by employing the following ingredients: 400-600 g of grape wine, 3-9 g of Radix Glycyrrhizae, 6-12 g of Herba Ardisiae Punctatae, 10-20 g of Sixangular Dysosma Rhizome, 3-9 g of Herba Equiseti Hiem...  
WO/2018/204329A1
In a process for maturing a distilled spirit, air is percolated through a distilled spirit in a container with a headspace at a gauge pressure between about-25 inHg and about -30 inHg, until alcohol concentration of the distilled spirit ...  
WO/2018/203484A1
The present invention addresses the problem of providing a technology for efficiently collecting an aroma component from the peel of citruses. Slurry obtained by enzymatic treatment of citrus peel is processed by a counter-current contac...  
WO/2018/201577A1
A health-promoting fruit wine, prepared by employing the following ingredients: 400-600 g of grape wine, 3-9 g of Radix Glycyrrhizae, 6-12 g of Herba Ardisiae Punctatae, 10-20 g of Sixangular Dysosma Rhizome, 3-9 g of Herba Equiseti Hiem...  
WO/2018/197027A1
The present invention relates to a method of treating liquids with an alkaline earth metal silicate to reduce contaminants, a filtered liquid obtained by this method, the use of the method in the wine production process and a filter aid ...  
WO/2018/200538A1
A system and method are provided to produce a beverage concentrate such as a beer extract. A forward osmosis (FO) filtration technique removes pure water from a conventional brewed beer; accordingly, the beer extract can be produced with...  
WO/2018/197735A1
The invention relates to a composition comprising vermouth with carbon dioxide, bottled in a sealed container and comprising vermouth mixed with carbon dioxide (CO2) at a ratio of between 1 g carbon dioxide (CO2) per litre of vermouth an...  
WO/2018/197735A4
The invention relates to a composition comprising vermouth with carbon dioxide, bottled in a sealed container and comprising vermouth mixed with carbon dioxide (CO2) at a ratio of between 1 g carbon dioxide (CO2) per litre of vermouth an...  
WO/2018/195225A1
A method and device for preserving wine or other oxygen sensitive items is disclosed. In some embodiments, the method involves injecting at least 0.15 gram of an inert gas to a closed container comprising wine and oxygen. In some embodim...  
WO/2018/195279A1
Embodiments described herein generally relate to systems and methods for processing non-fermented liquids. In some embodiments, non-fermented liquids may be processed into fermentable liquids in relatively short time (e.g., less than or ...  
WO/2018/192329A1
A composition with a health preserving effect, comprising 2.5-6.5 parts of Rhizoma Polygonati and 27.5-84.5 parts of a Rhizoma Polygonati-soaked solution mixture. The Rhizoma Polygonati-soaked solution mixture is a mixture of a baijiu so...  
WO/2018/194519A1
There is provided a soy whey-derived beverage comprising 12-30 mg/L free soy isoflavones. There is also provided a method for forming the soy whey-derived beverage comprising: providing soy whey; adding a microorganism to the soy whey; a...  

Matches 1 - 50 out of 9,485