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Matches 1 - 50 out of 9,923

Document Document Title
WO/2020/094893A1
The invention relates to a wooden stave and barrel for the maturing or storage of alcoholic or spirit drinks, in which the internal side of the stave has a mechanism comprising at least two first channels and at least two second channels...  
WO/2020/095590A1
[Problem] To provide: a packaged beverage including koji extract for which the occurrence of an aged smell is inhibited, and the enzymatic activity of which is maintained; and a method for preserving koji extract. [Solution] This package...  
WO/2020/095356A1
This hummus-like food contains a base. The base contains sake lees, and okara (soy pulp) and/or soy bean flour. The water content of the base is in the range of 30% to 95%. The weight ratio between the sake lees and the okara and/or the ...  
WO/2020/085415A1
The present invention addresses the problem of providing a bubble retention improving agent which can retain fine bubbles without deteriorating the taste of a sparkling beverage when added to the sparkling beverage in a small amount. The...  
WO/2020/078970A1
The present invention relates to a device for the filtration of fluids, in particular beer, having: a first filtration unit, which can be controlled independently in an open- and/or closed-loop manner and has at least one membrane filter...  
WO/2020/079291A1
The invention relates to an automatic machine for rehydrating powdered yeast, which comprises a first frame or structure (1) made with a covering of steel or similar, and which includes wheels to improve transportation, and wherein the s...  
WO/2020/081357A1
Described herein are beverage compositions that include a compound having increased solubility and increased bioavailability. Specifically, the beverage composition may include turmeric or a component or compound derived from turmeric, w...  
WO/2020/074163A1
The invention relates to a brewing additive based on hops for adding to the brewing process, the brewing additive being a molded body (1) and containing ground wood aroma particles (3), preferably natural ground wood aroma particles, in ...  
WO/2020/071589A1
The present invention relates to a method for manufacturing a colorless distilled liquor containing Cordyceps and honeyed ginseng ingredients, the method comprising the steps of: preparing a crude distilled liquor with rice, malt, yeast,...  
WO/2020/071106A1
Provided is a green tea-containing beverage which comprises (A) green tea, (B) at least one member selected from the group consisting of phytic acid, tartaric acid and gluconic acid, and (C) at least one member selected from the group co...  
WO/2020/072557A1
Materials and methods for producing bourbon-like alcoholic beverages from individual components are provided herein.  
WO/2020/072559A1
Materials and methods for producing Scotch-like alcoholic beverages from individual components are provided herein.  
WO/2020/058866A1
The present invention relates to a plant (10) for the extraction of juice from vegetable raw material, in particular for the extraction of must from grape berries, of the type comprising at least two presses (12; 14, 16) provided with an...  
WO/2020/055334A1
The present invention relates to the provision of a dragon fruit-derived alcoholic beverage comprising > 80 mg/L betacyanin. Also disclosed is a method of forming the alcoholic beverage comprising: providing dragon fruit juice; adding a ...  
WO/2020/047588A1
Disclosed herein is a process for the conditioning of wood barrels, in particular, a process for the rapid conditioning of wood barrels. The disclosed process may comprise one or more steps comprising: subjecting a wood barrel to heat to...  
WO/2020/050810A1
According to the present method, a mass of berries and fruit for processing is washed, stems, stalks and sepals are removed, the fruit and berries are cut into pieces, placed into a juice extraction container, covered with sugar and left...  
WO/2020/044912A1
The present invention addresses the problem of inhibiting the generation of degradation odors, in the presence of light, in a bottled beverage that contains distilled spirits and has a comparatively low alcohol content, wherein the state...  
WO/2020/039383A1
Methods for enhancing and prolonging a euphoric sensation associated with alcohol consumption, are provided, comprising the provision to a subject, upon alcohol consumption, of an effective amount of at least one neurotransmitter and/or ...  
WO/2020/037409A1
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for extending ...  
WO/2020/037412A1
The present disclosure relates to a cannabinoid based dry or aqueous self-emulsification system for infusing a composition with a cannabinoid. The self-emulsification system comprises: a) at least one cannabinoid in a carrier oil; b) a p...  
WO/2020/037411A1
The present disclosure relates to a cannabinoid based emulsification system for infusing an aqueous composition with a cannabinoid, the emulsification system comprising: a) a cannabinoid in a carrier oil; b) a plurality of emulsifiers ha...  
WO/2020/037408A1
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for controllin...  
WO/2020/041305A1
A method of aging distilled spirits, and a system to perform the method, the method including storing the distilled spirits in one or more containment vessels, securing the containment vessels in an unpressurized and ventilated cargo are...  
WO/2020/039804A1
This device for manufacturing a liquid product has a cylindrical treater provided in a liquid-tight manner, a liquid delivery pump connected to one end of the treater and which causes a liquid to flow into the treater, and a pressure con...  
WO/2020/035147A1
The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, having or consisting of the following steps: (a) distilling a substance mixture from the juice and/...  
WO/2020/036932A1
Methods and systems for making refined fermented beverages, including neutral malt beverages, having reduced or negligible levels of organic acids, particularly acetic acid, relative to bright beer and other untreated fermented beverages...  
WO/2020/037191A1
A method for expediting the production of aged whiskey. The method uses a system including a tank with a lid containing charred wood slabs and a degasser connected via a conduit to a tube having a vacuum valve, a pressure release valve, ...  
WO/2019/133377A8
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/2020/031375A1
Provided is a beer-flavored beverage produced without using hop as a raw material or using a reduced amount of hop, having a bitter taste similar to that of hop and having an excellent flavor. One embodiment of the present invention prov...  
WO/2020/031376A1
Provided is a beer-taste beverage that is produced from starting materials containing no or a reduced amount of hop and yet has a hop-like bitterness and excellent flavor. According to one embodiment of the present invention, provided is...  
WO/2020/031953A1
The purpose of the present invention is to provide an agent for suppressing microbial growth, said agent comprising as an active ingredient a substance which is stable to heat and has an antimicrobial effect against various microorganism...  
WO/2020/024248A1
An all natural fruit wine and vinification methods therefor, comprising a fast vinification method and a slow vinification method. The fast vinification method comprises the following steps: selection and inspection of fruit as raw mater...  
WO/2020/026019A1
The process of improving the flavour and aroma of liquor is an invention intended to mellow liquor flavours and aromas— like those of matured ones— and eliminate undesirable odours resulting from poor manufacturing process. The crux ...  
WO/2020/024056A1
The present technology generally relates to a composition for topical administration or for oral administrations. The composition comprises at least one cannabinoid and at least one absorbable material. In some instances, the at least on...  
WO/2020/020450A1
A flavour composition is provided. The composition includes a characterizing citrus flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino aci...  
WO/2020/020449A1
A herb flavour composition is provided. The composition includes a characterizing herb flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino ...  
WO/2020/016695A1
The present invention relates to a fermentation method, in particular a vinification method, of the type in which the must from the press, directly or after remaining in a temporary storage tank, undergoes clarification, in particular ta...  
WO/2020/016518A1
The present invention relates to a concrete container (10) for a food liquid, in particular for making and ageing wine and spirits, this container having a container body that is rotationally symmetric, said container body having an inne...  
WO/2020/016519A1
The present invention concerns a container for food liquid, in particular for preparing and maturing wine and spirits, said container comprising one or more tubes (17, 18) for circulating a cooling fluid and/or a heating fluid. According...  
WO/2020/010426A1
"AN IMPROVEMENT IN THE PROCESS FOR PRODUCING WINES AND CIDERS" which consists in including the use of capacitive energy in at least one of the two key steps for producing wines and cider: (a) the step of must fermentation, and (b) the st...  
WO/2020/008990A1
This method for reducing off-flavor of a fermented beer-like effervescent beverage is a method for reducing the content of off-flavor substances (excluding 3-methyl-2-butene-1-thiol) in the fermented beer-like effervescent beverage, by u...  
WO/2020/004515A1
Disclosed is a beer-taste beverage that satisfies at least one condition selected from the group consisting of: (a) the concentration of 1-phenyl-3-buten-1-one is at least 10 ppb; (b) the concentration of trans-2-hexenal is at least 5 pp...  
WO/2020/005023A1
The present invention provides an alcoholic beverage containing allulose. Specifically, provided is a low-calorie alcoholic beverage having a sugar content lower than that of a conventional alcoholic beverage, and the present invention r...  
WO/2020/002833A1
The present invention relates to a biological additive for treating preparations comprising aromatic precursors, in particular preparations based on vegetable musts and/or macerates such as wine, beer, fruit juices, beverages containing ...  
WO/2020/003923A1
This fermented malt alcoholic beverage has a carbohydrate content of 0.5 mass% or less, and contains 1 ppm or more of hordatine A and 1.0 mass% or more of polydextrose.  
WO/2019/242637A1
A production method for hop liquor, and a hop liquor. The production method comprises steps of preparing a beer fermentation liquid, preparing a pre-treated beer liquor, aging, diluting and blending, and infusing hops. The hop liquor ret...  
WO/2019/242631A1
The present application relates to the technical field of brewing alcoholic beverages and provided thereby are a method for producing hop whiskey and hop whiskey, which may resolve the present situation in which there is currently beer w...  
WO/2019/245632A1
Several embodiments of the present disclosure relate to distilled coffee spirits, and techniques and methods for preparing the same. In some embodiments, a distilled coffee spirit is prepared by diluting cold brew coffee grounds into a f...  
WO/2019/245631A1
Generally described are methods of preparing flavor-infused coffee beans by preparing a flavor‑infused spirit, steeping coffee beans in the flavor‑infused spirit, and roasting the flavor‑infused coffee beans. Some embodiments relat...  
WO/2019/238928A1
A process for preparing a cereal-based beverage, the method comprising: ~ providing malt or unmalted cereal grains; ~ mashing said malt or unmalted cereal grains to solubalize fermentable sugars therein the mashing comprising: - a first ...  

Matches 1 - 50 out of 9,923