| Document |
Document Title |
|
WO/2010/083940A1 |
The present invention relates to a method for filtering fluids, such as filtering beverages like beer or the like. According to the invention, non-filtrate is fed at a non-filtrate pressure (P1) to a non-filtrate chamber (6a) having at l...
|
|
WO/2010/063392A1 |
The invention relates to a method for determining the filterability of beer, said method having the following steps: a) taking a wort or beer sample, b) filtering the sample on a plurality of filters of varying pore size, c) determining ...
|
|
WO/2010/061729A1 |
Disclosed is a brewed liquid filtering system which enables a reduction in production cost and has a structure suitable for cleaning of the filter. This brewed liquid filtering system (1) has a first branching pipe and a second branching...
|
|
WO/2010/058490A1 |
Provided is an alcoholic drink (liquor) having a fermented malt drink taste obtained by mixing a fermented malt drink having a low alcoholic content such as beer or low-malt beer with a distilled alcohol having a high alcoholic content s...
|
|
WO/2010/056410A2 |
A ready-to-drink beverage has an alcohol content of about 5 to about 9 percent by volume, at least 90% of which is provided by a malt-based alcoholic composition. The malt-based alcoholic composition has little or no hop flavor, as quant...
|
|
WO/2010/052681A1 |
Device and method for preserving a beverage (4) inside a bottle (1) and for dispensing it into a glass, characterised in that pneumatic means (3) are provided, the pneumatic means being expansible through the injection of air and adapted...
|
|
WO/2010/049653A2 |
The invention relates to a method for maturing a wine (32) contained in a container (30) and has a gaseous phase referred to as the sky (36) mounted thereon, said container comprising means (38) for injecting a gaseous phase into said wi...
|
|
WO/2010/043235A1 |
The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO pro...
|
|
WO/2010/042614A1 |
Diatomaceous earth products are prepared by at least agglomerating at least one natural diatomaceous earth material with at least one of aluminate material, and subjecting agglomerated diatomaceous earth material to at least one heat tre...
|
|
WO/2010/042896A1 |
The present disclosure relates to an isolated yeast strain deposited as NRRL Y-50184. The present disclosure also relates generally to methods of manufacturing of products, including a fermented beverage or a fermented food using yeast c...
|
|
WO/2010/034678A1 |
Method for stabilizing drinks, characterized in that A) lemons or formulations containing lemons are added to the drink and B) dialkyldicarbonate, in particular dimethyldicarbonate is added to the drink thereafter.
|
|
WO/2010/019312A1 |
The present invention provides a method of reducing chill haze in a protein containing liquid (especially beverages resulting from fermentation such as beer and wine) by contacting the liquid with silica microgels having an average micro...
|
|
WO/2010/019077A1 |
The invention relates to the filter aid applied at clarification of beverages containing polyphenols and/or sensitive proteins, particularly at clarification and stabilization of beer. This filter aid is the composite which comprises mic...
|
|
WO/2010/000688A1 |
The invention is related to a method of brewing beer comprising the steps of - fermenting wort in a batch fermenter (b), and - centrifuging the fermented wort, characterized in that said centrifuging step (c' ) is done by means of a disc...
|
|
WO/2010/000735A1 |
The present invention describes the use of a gum for the stabilisation of wine against formation of haze. Gum may be very effectively used to prevent the formation of haze in wines, especially in tannin-rich wines.
|
|
WO/2009/155675A2 |
A process is proposed for recovery of water in the sugar cane processing in production mills of sugar and alcohol or only alcohol (ethanol). In the process, the thermal energy available in the exhausted steam from the electric energy gen...
|
|
WO/2009/144406A2 |
The present invention proposes methods for obtaining concentrated polyphenol extracts resulting from the stirring process, through a step in which a partially purified beer is placed into contact with a resin that adsorbs the polyphenols...
|
|
WO/2009/145670A1 |
The inventions relate to the food industry. The treatment and purification of a liquid product, including vodka, are carried out by passing said product through a mixture of sorbent components enclosed between filtering materials. Each p...
|
|
WO/2009/116742A2 |
The present invention relates to an alcohol distillation device by which users or drinkers can see the distillation process of alcohol from liquors in their home or bars, wherein the liquors such as makgeolri (raw rice wine), etc. can be...
|
|
WO/2009/107840A1 |
A purification method for obtaining an absolute alcohol from an aqueous solution of a fermented alcohol characterized in that a beer (moromi) column is controlled to give an alcohol concentration of less than 50% by mass in an alcohol/wa...
|
|
WO/2009/095587A1 |
The invention relates to a composition for protecting a dietary liquid, which contains substances sensitive to oxidation during the shelf-life thereof, from oxidation. Said composition includes a combination of two types of yeast cells: ...
|
|
WO/2009/095444A1 |
The present invention is directed to a method for filtering a liquid, such as beer, comprising carrying out the filtration of said liquid in the presence of a filter aid, wherein said filter aid essentially comprises porous or non porous...
|
|
WO/2009/092832A1 |
Method for inhibiting tartaric precipitations in wine, which comprises adding tartaric diethyl ester which is dissolved in the wine after the fermentation and clarification process thereof, or during the period when the wine is maturing ...
|
|
WO/2009/093123A1 |
Process for the tartaric stabilization of wine by- means of a product obtained by' isolating from yeast cell walls glucan particles retaining the structural porosity and fibrosity characteristics of the initial reticular structure and ha...
|
|
WO/2009/089334A1 |
Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.
|
|
WO/2009/084485A1 |
This object aims to provide a method of enriching the flavor of a distilled spirit whereby an excellent flavor can be imparted to a distilled spirit without developing any off flavor by using a specific lactic acid bacterium. Provided is...
|
|
WO/2009/049385A1 |
The present invention relates to a method for brewing bottom fermented beer, such method comprising the use of cereal bran, preferably wheat or rye bran, at a ratio of 15% to 50% of the grist. The method of the present invention allows t...
|
|
WO/2009/043715A1 |
The invention relates to a method for the production of microbially stabilized beverages by means of a dialkyl dicarbonate, characterized in that the dialkyl dicarbonate is added to the beverage in the form of an aqueous and/or organic s...
|
|
WO/2009/039099A1 |
A method of producing Dried Distiller's Grain with Solubles (DDGS) agglomerated particles is disclosed. The method comprises the steps of separating a first product stream out of the whole stillage that is primarily solid material from a...
|
|
WO/2009/032323A1 |
A carbonatesd beverage prepared from dealcoholized wine base and having from about 150 mg to about 700 mgs of polyphenols per six to eight ounce serving.
|
|
WO/2009/031025A2 |
A gas dispensing device (1) is provided for injecting inert gas (13) into previously opened containers of perishable liquids to prevent subsequent oxidation of the liquids, such as wine. The dispensing device comprising a surface mountab...
|
|
WO/2009/024582A1 |
The invention relates to a product for preserving the organoleptic properties of wines and biological beverages from vegetable origins which are not fermented or partially or completely fermented. The product includes a mixture, in varia...
|
|
WO/2009/021285A1 |
The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease, In particula the present invention relates to methods of producing a food or malt-based beve...
|
|
WO/2009/016998A1 |
The object is to sterilize a drinking water or a food in a simple manner by utilizing carbon dioxide in the form of gas. Thus, disclosed is a method for processing a food containing a microorganism or an enzyme, which is characterized by...
|
|
WO/2009/011759A2 |
An energy-efficient extractive distillation process for producing anhydrous ethanol from aqueous/ethanol feeds containing any range of ethanol employs an extractive distillation column (EDC) that operates under no or greatly reduced liqu...
|
|
WO/2009/008771A1 |
The invention relates to the food industry. A liquid product is treated and purified being passed through a mixture of sorbing components confined between filtering materials. Each portion of vodka poured from a bottle into a drinking ve...
|
|
WO/2009/004242A2 |
The subject of the invention is the use, as an oenological product, of a proanthocyanidin tannin of phloroglucinol type that does not contain or contains very few ferulic and paracoumaric acids.
|
|
WO/2009/000670A2 |
A gas mixture containing from about 5% by volumeto about 40% by volume of sulphur dioxide with the balance, except for incidental constituents not adversely affecting the basic properties of the gas mixture, being a carrier gas. Also dis...
|
|
WO/2008/151928A1 |
The present invention relates to new filtering and/or flocculating aids for the purification of liquid foods comprising an adsorbing agent and a spacer, wherein the spacer particles are intrinsically hydrophobic or hydrophobised, and the...
|
|
WO/2008/153118A1 |
It is intended to provide alcoholic beverages having a well-balanced, fresh and natural aroma of Perilla frutescens var. crispa (red shiso) by overcoming the disadvantage caused by the oily and grassy smell of peryl aldehyde that is the ...
|
|
WO/2008/148156A1 |
The present invention relates to methods and compositions for fining fermentable beverages, in particular alcoholic fermentable beverages such as wine, beer, lager, ale, cider, perry, spirit and liqueur. The composition comprises a pecti...
|
|
WO/2008/148743A1 |
The invention relates to a method for improving the value-determining properties of biologic fermented solutions, characterized in that the biologic fermented solution is treated per liter with 1 to 3000 g of a polymer after fermentation...
|
|
WO/2008/143372A1 |
The present invention relates to a liquor manufacturing apparatus for home use. Particularly, the present invention relates to a liquor manufacturing apparatus for home use, which includes a single device consisting of a heater, the cool...
|
|
WO/2008/140444A1 |
The present invention relates to soluble dimeric double metal salt compositions of (-)-hydroxycitric acid ("HCA"), as well as methods for making and using the same. The invention provides dimeric double metal salts of group IA and HA of ...
|
|
WO/2008/136741A1 |
The use of n-π and π-π interacting adsorptive ligands when being part of an adsorbent for selective adsorption of polyphenolic substances from a liquid, in particular from a beverage.
|
|
WO/2008/135192A1 |
Disclosed is an alcohol rectification plant comprising a rectification column (5), the top alcohol vapor of which is used for supplying energy to a reboiler (27) of the rectification column (5). The top alcohol vapor of the rectification...
|
|
WO/2008/128973A2 |
The present invention describes a mannoprotein solution which has a turbidity, when measured by nephelometry at a concentration of 200 g/l of mannoprotein and at a pH in the range of pH 4 to pH 8 lower than 70 NTU, preferably lower than ...
|
|
WO/2008/128972A1 |
The present invention describes a composition suitable for use in wine comprising at least 2.5% of a peptide mixture based on dry weight characterized in that the peptides have a molecular weight between 3 kDa and 10 kDa. The composition...
|
|
WO/2008/119408A1 |
The invention relates to a method for filtering beer, wherein the beer to be produced is guided into a filter (1). For the improvement of the filtering output, the beer to be produced is subjected to a shaking process before being introd...
|
|
WO/2008/116250A1 |
The shelf life of a ready to drink alcoholic beverage packaged in an aluminium can is improved by a method which includes the steps of a) Preparing a syrup by combining the alcoholic component with a concentrated mixer component and othe...
|
