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Matches 1 - 50 out of 10,086

Document Document Title
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/2018/229316A1
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...  
WO/2018/189428A1
The invention relates to a method for obtaining a powder of wood-based aromatic extract comprising a step of heating at least one piece of dried untreated wood, an aqueous extraction step and an atomisation step, the parameters of the st...  
WO/2018/187628A1
Improved compositions of reversible monoamine oxidase inhibitors are obtained by improved methods of alcohol removal from distillates of fermented agave extracts.  
WO/2018/180463A1
Provided is a yogurt-like beverage containing lactic acid and a compound having phosphorus atoms, wherein the pH of the yogurt-like beverage is 2.8-4.0, and the value of A/B is 0.9-32 when the content of lactic acid with respect to the t...  
WO/2018/180187A1
The present invention addresses the problem of providing a practically useful method whereby ethyl carbamate in a food or beverage can be efficiently degraded. A food or beverage containing ethyl carbamate is treated with an esterase to ...  
WO/2018/176648A1
Disclosed is health-promoting wine, characterized in that the wine is prepared with the following ingredients: 400-600 g of grape wine, 30-60 g of a bamboo fruit, 8-24 g of Semen Hydnocarpi, 20-40 g of Radix Astragali, 1-10 g of Radix Ac...  
WO/2018/182430A1
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/2018/176639A1
A health-promoting liquor, prepared with the following ingredients: 400-600 g of 45-60 percent Baijiu, 30-60 g of a bamboo fruit, 8-24 g of Semen Hydnocarpi, 20-40 g of Radix Astragali, 1-10 g of Radix Achyranthis Bidentatae, 10-30 g of ...  
WO/2018/173090A1
The described process allows to obtain rapidly, i.e. the order of a few tens of seconds, calcium alginate membranes enclosing inside them spherical portions of food liquids of any kind and composition, including acidic liquids, or alcoho...  
WO/2018/172581A1
The invention relates to an improved infuser for alcoholic beverages, which comprises an ethyl alcohol reservoir and a water source that are hydraulically connected with a volumetric mixing chamber, a capsule holder downstream from the v...  
WO/2018/163026A1
Barrel in particular for alcoholic beverages and especially for fermentation and/or vinification processes, which barrel has a horizontal central longitudinal axis which intersects a front wall and a back wall and a mantle wall closing o...  
WO/2018/151156A1
The present invention pertains to: a packaged unfermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol or isox...  
WO/2018/150499A1
The present invention pertains to: a packaged fermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol is at lea...  
WO/2018/151154A1
The present invention pertains to: a packaged fermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol is at lea...  
WO/2018/150501A1
The present invention pertains to: a packaged unfermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol or isox...  
WO/2018/147154A1
Provided is a production method for a distilled liquor containing a significant amount of a sansho pepper component. This production method uses sansho pepper whereby a solution obtained by steeping 20 g of the pepper per 1,000 ml of pot...  
WO/2018/147153A1
Provided is an alcoholic beverage that has reduced alcohol-derived bitterness and irritativeness, provides sweetness and depth, suppresses traditional aroma and flavor, or provides a novel aroma and flavor. This alcoholic beverage has an...  
WO/2018/146593A1
A plant (10) intended for the extraction of flavours for use in winemaking and/or food in general, comprising a tank (11) containing a liquid to be treated originating from an inlet pipe (19), wherein said tank (11) is connected by pipes...  
WO/2018/146610A1
Process for the protein stabilization of an oenological liquid, comprising a step of preparation of an oenological liquid (3) containing proteins, a step of application of at least one pulsed electric field to the oenological liquid (3),...  
WO/2018/147152A1
Provided is an alcoholic beverage that has reduced alcohol-derived bitterness and irritativeness, provides refreshment and depth, suppresses traditional aroma and flavor, or provides a novel sansho pepper-intrinsic (or similar) aroma com...  

Matches 1 - 50 out of 10,086