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Matches 1 - 50 out of 9,871

Document Document Title
WO/2018/130760A1
The present invention relates to an enzymatic method for removing sulphite. In particular, the present invention relates to a method for converting sulphite present in a composition into thiosulphate, comprising the introduction of 3-mer...  
WO/2018/119532A1
The invention relates to a system for extracting aroma in a facility containing a plurality of fermentation vats for preparing drinks such as white wine, red wine, beer and juice, for applying a method for extracting aroma from said ferm...  
WO/2018/119533A1
The present invention relates to a device for recovering aromas from fermentation vat exhaust gases, which comprises a first recovery unit (100) that comprises a first condenser (110) operating at a first recovered aroma temperature; a s...  
WO/2018/119460A1
Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.  
WO/2018/116153A1
An additive is provided to be added to an alcoholic drink comprising pterostilbene, cyloastragenol, cynarin, cynaropicrin and folic acid.  
WO/2018/112729A1
Disclosed are a system for continuously producing Jiuqu blocks and a method for making Jiuqu blocks, the system comprising: a Jiuqu making apparatus (100) for filling received Jiuqu materials into a mould box (161) and repeatedly pressin...  
WO/2018/117041A1
A purpose of the present invention is to provide a lipid metabolism-promoting composition, a fat storage-suppressing composition, or similar, having as an active component a substance that is heat stable, has an appropriate water solubil...  
WO/2018/112451A1
Provided are Cas9 enzymes that have mutations that enhance their properties, relative to un-mutated Cas9. The altered Cas9 enzymes exhibit i) an increased rate of spacer acquisition, or ii) increased cleavage efficiency of targets with N...  
WO/2018/100042A1
A method for preparing beer concentrate, comprising the steps of: a) feeding a beer or cider (1) stream and a water (H20) stream to a first concentration step comprising diafiltration (A) over a nanofiltration or reverse osmosis membrane...  
WO/2018/100052A1
A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer or cider (1) to a first concentration step comprising reverse osmosis and/or nanofiltration and/or ultrafiltration to obtain a retentate (2) and a perme...  
WO/2018/100046A1
1. A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer or cider (1) to a first concentration step comprising ultrafiltration (A) to obtain a retentate (2) and a fraction comprising alcohol and volatile fl...  
WO/2018/100049A1
A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer (1) to a first concentration step comprising nanofiltration (A) or reverse osmosis to obtain a retentate (2) and a fraction comprising alcohol and volat...  
WO/2018/100247A1
An apparatus (100, 200) for dealcoholizing alcoholic beverage comprising: a first receptacle (102, 202) comprising means to receive alcoholic beverage, a second receptacle (104, 204) comprising means receive in fluid, a third receptacle ...  
WO/2018/100044A1
A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer or cider (1) to a first concentration step comprising reverse osmosis to obtain a retentate (2) and a fraction comprising alcohol and volatile flavour c...  
WO/2018/098200A1
A smoke generation pod for use in a smoke generation system includes an enclosure that has there within a material such as wood that is heated or ignited by an igniter or arc housed within the smoke generation pod. The smoke generation p...  
WO/2018/092656A1
The present invention addresses the problem of providing a beer-like beverage which has a reduced sugar content, yet still imparts a feeling of resistance in the throat, despite being a beer-flavored beverage having a reduced sugar conte...  
WO/2018/092655A1
The present invention addresses the problem of providing a beer-like alcoholic beverage which has a reduced sugar content, imparts less of an alcoholic burning sensation, and exhibits an excellent balance in terms of beer-like flavor. Th...  
WO/2018/094135A1
An alcohol spirit maturation facility such as a barge or another large metal construction storage area is placed on a body of water. Racks may be placed in the storage area and filled with barrels or other containers holding alcohol spir...  
WO/2018/088759A1
The present invention relates to an agitating system of an unrefined rice wine cooling device in which a replaced keg is detected, and then the rotation of an agitating device is controlled by a controller, thereby enabling the drinking ...  
WO/2018/080796A1
A method and apparatus for aging spirits using a novel wooden medallion, where the method requires selecting a type of wood, washing the wood, roasting the wood, and contacting the wood with an ethyl or ethanol alcohol based liquid product.  
WO/2018/078623A1
The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories w...  
WO/2018/077324A1
On the inside of barrique barrels there is a layer produced by wood toasting, which is responsible for a sensory enrichment of the wine stored therein. The extraction of these substances, what are known as tannins, is greatest in a new b...  
WO/2018/078267A1
The present invention relates to an ethanol having a titre of 85° to 99° and including a hydroxyalkyl cellulose, the proportion of hydroxyalkyl cellulose being limited so as to obtain a dynamic viscosity of less than 100 Pa*s. The pres...  
WO/2018/074014A1
The present invention pertains to a beer-tasting beverage containing 4-vinylguaiacol and ethyl butyrate, wherein the content of 4-vinylguaiacol is 0.5-20 ppm and the content of ethyl butyrate 0.12-1 ppm.  
WO/2018/073715A1
A method is described for manufacturing a container (MC) for fermentation and/or storage of a vegetable product, particularly wine or must, comprising the steps of placing a wooden vat (11), constituting a closed fermentation and/or stor...  
WO/2018/071818A1
Electrochemical devices, such as membrane electrode assemblies and electrochemical reactors, are described herein, as well as and methods for the conversion of reactants such as carbon dioxide to value-added products such as ethanol. In ...  
WO/2018/066890A2
The present application relates to a microorganism growth inhibitor containing an allulose-containing sugar and a fermented beverage containing the growth inhibitor.  
WO/2018/066895A1
The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.  
WO/2018/066890A3
The present application relates to a microorganism growth inhibitor containing an allulose-containing sugar and a fermented beverage containing the growth inhibitor.  
WO/2018/058243A1
The disclosure is directed at a method and apparatus for producing an alcoholic beverage. In the current disclosure, the method and apparatus include the use of a nanobubble solution, such as nanobubble water, in the production of the al...  
WO/2018/053578A1
The present invention provides a beverage and a dermatological composition comprising water molecules, the water molecules having oxygen atoms of different isotopes, the beverage being enriched in at least one of the oxygen isotopes, the...  
WO/2018/058142A1
A tap apparatus (500) including a container coupling portion (504) including a liquid inlet portion (518), a body portion (508), and a plug valve portion (510). The body portion (508) includes a liquid outlet portion (538), wherein the l...  
WO/2018/050940A1
The system is provided for aspirating and suctioning a minimum quantity of wine from a barrel (1) or fermentation tank for the analysis of the malic acid, and optionally, the lactic acid, acetic acid and histamines, and thereby gaining c...  
WO/2018/051997A1
The purpose of the present invention is to provide a low-saccharide, beer-taste beverage having a thickened flavor. The present invention provides a beer-taste beverage in which malt and/or non-germinated barley are used as at least a pa...  
WO/2018/048151A1
The present invention relates to a keg for a takju cooling apparatus, which minimizes the evaporation of carbonic acid due to bubbles generated by a stirring apparatus and thus allows for the drinking of takju containing an appropriate c...  
WO/2018/048152A1
The present invention relates to a circulative stirring apparatus for a takju cooling apparatus, which stirs by circulation takju stored in a takju storage barrel without the use of an impeller, and is configured such that: a takju cooli...  
WO/2018/042847A1
The present invention addresses the problem of providing a fruit juice-containing beverage having an improved sharpness in aftertaste, a fruit juice-containing beverage base, a method for manufacturing a fruit juice-containing beverage, ...  
WO/2018/038247A1
The purpose of the present invention is to provide a low-carbohydrate beer-taste fermented alcoholic beverage having a well-balanced taste with an enriched flavor. According to the present invention, provided is a beer-taste fermented al...  
WO/2018/030975A1
The invention relates to the food industry and to pharmacology and medicine. A method for processing a rectified water-alcohol mixture is carried out by pumping the mixture through a column (1) of an apparatus, with the mixture being dir...  
WO/2018/019830A1
A dispensing apparatus (1) is described having a beverage source (10), containing a carbonated beverage liquid, and a dispensing tap. The dispensing apparatus includes a dispense tube (12) disposing the beverage source (10) in fluid comm...  
WO/2018/018392A1
A Jurinea lipskyi Iljin nourishing liquor and preparation method therefor. The Jurinea lipskyi Iljin nourishing liquor consists of the following raw materials in parts by weight: Poria: 20-30 g; Flos Chrysanthemi: 25-35 g; Rhizoma Acori ...  
WO/2018/014083A1
The invention relates to a processing apparatus for products susceptible to oxidisation, the processing apparatus including at least one chamber in which processing of the product can occur. The chamber includes an entry through which th...  
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...  

Matches 1 - 50 out of 9,871