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WO/2021/222210A1 |
An apparatus and method for the removal of unwanted taste components from beverages is described. The apparatus provides a method for contacting a oleophilic-absorbing surface and/or hydrophobic-absorbing surface of polymer media with a ...
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WO/2021/209203A1 |
The invention relates to an apparatus (1) and a method for filtering beer, with at least one membrane filter (2a, 2b, 2c), in particular at least one membrane filter unit with multiple modules, for cross-flow filtration, and an unfiltere...
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WO/2021/209875A1 |
A method and corresponding apparatus for reduction of harshness from a fresh spirit, by controlling physico-chemical conditions. The method requires operation at a specific temperature, pressure and for required time to achieve desirable...
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WO/2021/198913A1 |
The process is carried out in a biome (1) incorporating a maturation zone (3) having a space to receive fermented and newly distilled liquid placed in stacked containers (20). The biome (1) includes a solar gain zone (2) to supply warm a...
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WO/2021/189118A1 |
The present detailed specification accompanied by illustrative figures relates to a novel process for manufacturing concentrated beverages by freeze concentration, intended for producing concentrated beverages such as beer, wine, cider a...
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WO/2021/191127A1 |
An improved process is provided to prepare vodka with excellent properties comprising mixing water and ethyl alcohol, treating the mixture with activated coal followed by filtration and, optionally, adding sugar. The mixture of water and...
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WO/2021/189757A1 |
A bitter buckwheat liquor and a brewing process therefor, which uses shelled bitter buckwheat as raw material to produce bitter buckwheat liquor through emulsion blending, drum curing, pH adjustment, fermentation and distillation. The me...
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WO/2021/178610A1 |
Systems, methods, and devices of the various embodiments may enable maturing of spirits and other products. Various embodiments may be suitable for use in spirits refining businesses.
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WO/2021/178670A1 |
Systems, methods, and devices of the various embodiments may enable the maturing of spirits or other products. Various embodiments may provide methods for creating matured spirits from raw spirits in which the process steps are performed...
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WO/2021/178940A1 |
The present invention is related to the accelerated aging of spirits through a centrally deposed, substantially vertically placed insert in a volume of spirits or alcohol. The insert may be a segment of charred wood, namely oak, in a spe...
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WO/2021/178658A1 |
Systems, methods, and devices of the various embodiments may enable maturing of spirits and other products. Various embodiments may provide an in-line spirits processor in which the spirits being matured are not stirred, but rather conti...
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WO/2021/168595A1 |
The present invention relates to a method for smoking an alcoholic beverage, which comprises at least the following steps: a) providing at least one fermented distillate with a desired alcohol content; b) placing the at least one distill...
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WO/2021/167455A1 |
Method for making brandy, such as for instance cognac, Armagnac or Weinbrand, comprising the steps of: - providing fermentation component for the fermentation, which fermentation component is selected from at least one of the components ...
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WO/2021/167456A1 |
Method for making sugarcane distillate, such as for instance rum, comprising the steps of: - providing fermentation component for the yeast fermentation, which fermentation component is selected from at least one of the components sugarc...
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WO/2021/163439A1 |
The present invention relates to flavor stabilized beers and to methods of making flavor stabilized beers. More specifically, the instant disclosure provides methods and compositions for the production of flavor stabilized beer having lo...
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WO/2021/156473A1 |
The present application relates to an additive for increasing protein stability against heat, temperature variations and/or ageing, in a beverage based on vegetable mash, the additive comprising at least one active protease, characterise...
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WO/2021/152283A1 |
A method of preserving a liquid in a container comprises connecting a fluid flow line between a headspace of the container and a pressure modifying means and performing an operating cycle of the pressure modifying means during which the ...
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WO/2021/150685A1 |
A container that includes: a body; a first opening at a first end of the body and a second opening at a second end of the body, where the second end of the body additionally includes a plurality of threads on an exterior surface of the b...
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WO/2021/144529A1 |
The invention relates to a device for sealing the neck of a bottle, which comprises in its lower portion a reservoir comprising at least one means for protecting the contents of the bottle against oxidation phenomena and for improving th...
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WO/2021/146056A1 |
Methods and systems are provided that process beer into an oxygen-stable long shelf life spirit. The process includes introducing oxygen into the beer and heating the beer to a temperature within a predetermined temperature range and all...
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WO/2021/138178A1 |
A dispenser for dispensing a beverage from a beverage bottle, especially for dispensing wine from a wine bottle and facilitating the aeration of the dispensed wine while it is being poured to shorten the time normally devoted to breathin...
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WO/2021/130166A1 |
The present invention relates to a method for preparing a flavor composition typically a dehydrated and de-alcoholized flavor composition by decreasing or removing water and ethanol from a strong alcoholic flavor composition, the method ...
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WO/2021/115692A1 |
The present invention relates to a carbonated beverage containing: - 900-988 mg/g water; - 3-60 mg/g ethanol; - 0.2-8 mg/g dissolved carbon dioxide; - 0-4 mg/g protein; - ethyl acetate in a concentration of 1-20 mg per gram of ethanol; -...
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WO/2021/110718A1 |
Bubbling device (1) for a fermentation tank (10), in particular an alcoholic fermentation tank, for use during the production of wines or spirits and during the production of beer and more particularly in the fermentation of wines or spi...
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WO/2021/105521A1 |
The present invention relates to a method for the reduction of aroma loss during the production of ethanol-reduced and ethanol-free beverages.
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WO/2021/099655A1 |
The must- and wine-treatment method of the invention consists in adding lysates of lactic acid bacteria during the wine fining and ageing phase in order to reduce astringency, said addition also increasing nitrogenous matter, while the n...
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WO/2021/100321A1 |
Provided is distilled liquor having a reduced feeling of irritation caused by alcohol. This distilled liquor satisfies at least one of the following conditions: (a) 4-methyl-1-pentanol content is at least 2 μg/L per 1 v/v% of alcohol ...
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WO/2021/092261A2 |
An apparatus for modifying a responsive liquid held in a barrel or other liquid container includes a transducer for producing vibration energy within the audio frequency range in response to an audio signal input and a coupler affixed to...
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WO/2021/053593A1 |
The present invention relates to containers for food liquids, and in particular it relates to containers for the storage and/or fermentation of alcoholic beverages in which a substantial portion of the walls of said container is made of ...
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WO/2021/050263A1 |
Methods and systems are provided that suppress or arrest oxidation in beer by altering the pH level of beer to a neutralized state. An appropriate pH level for the beer, where oxidation reactions are suppressed, is determined and the bee...
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WO/2021/042767A1 |
Provided are waterway pipelines with temperature control function and a wine aging device, wherein the waterway pipelines with temperature control function comprise a water inlet pipeline and a water outlet pipeline, and further comprise...
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WO/2021/042738A1 |
An intelligent ultrasonic wine aging method. A sealed stainless steel aging cylinder is provided on a bracket, and the bracket is provided above a stainless steel tank where an ultrasonic generator is provided at the bottom, so that indi...
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WO/2021/042768A1 |
A liquor path structure having an air pressure flushing function, and an ultrasonic liquor aging system. A sub liquor control valve (J113) is provided at the outlet of a liquor inlet and outlet pipe; a high-pressure air input port is pro...
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WO/2021/042765A1 |
Provided are an alcohol feeding pipeline structure and an ultrasonic alcohol aging system, characterized in that: a stainless-steel aging barrel is equipped with an alcohol inlet and outlet pipe and an air discharge pipe; alcohol feed-in...
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WO/2021/042739A1 |
Disclosed is an intelligent ultrasonic wine aging system, comprising a frame, a control terminal, a plurality of sub aging platforms, and a stainless steel aging cylinder being disposed on the frame. A top cover of the stainless steel ag...
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WO/2021/042766A1 |
Provided in the present utility model is a separated-type system for the aging of alcohol, the system comprising a control cabinet and an aging cabinet, wherein all pipelines for a water path and pipelines for an alcohol path are arrange...
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WO/2021/041174A1 |
Methods and systems are described that produce an ultra-high gravity alcoholic beverage from a high gravity alcoholic beverage stream using an efficient, low waste, combination reverse osmosis and forward osmosis system and an enhanced d...
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WO/2021/031802A1 |
A method for producing a ganoderma lucidum, radix astragali and radix codonopsis series product, and the ganoderma lucidum, radix astragali and radix codonopsis series product. The method comprises: preparing raw materials (sorghum, gano...
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WO/2021/031803A1 |
A method for producing Cordyceps militaris, Astragalus and Codonopsis pilosula series products, and series products, the method comprising: preparing raw materials of Sorghum bicolor, silkworm Cordyceps militaris, Codonopsis pilosula and...
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WO/2021/023932A1 |
Arrangement of tanks comprising: - a first horizontal level (4) defining a circulation and/or support plane, - a second horizontal level (6) arranged at a distance, at least 1.80 m, and above the first level (4), - first tanks (10) havin...
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WO/2021/023726A1 |
Preparation of low-dusting or dust-free waterdispersible crosslinked polyvinylpyrrolidone (PVPP) granules characterized by extruding a dough consisting of said PVPP and water through a die plate and subsequent drying of the granules.
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WO/2021/020571A1 |
An embodiment of the present invention pertains to a separation film containing an organic polymer resin, wherein the volume V1 of pores having a pore diameter of at least 100 nm is 0.3 cm3/g to 0.5 cm3/g, the volume V2 of pores having a...
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WO/2021/012480A1 |
A red wine fresh-keeping device and a decanter using the red wine fresh-keeping device. The red wine fresh-keeping device comprises a rubber stopper for sealing an opening of a red wine bottle. An air pump for pumping air in a cavity of ...
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WO/2021/016344A1 |
The present inventive concept relates generally to simulating the barrel aging or finishing process of alcohol-containing products in a rapid manner using various microorganisms to impart flavors and aromas during the aging or finishing ...
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WO/2021/009782A1 |
The use of poly-aspartate (preferably of poly-aspartate of potassium) is disclosed for the stabilisation of musts acidity.
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WO/2020/260690A1 |
The present invention provides a method for preparation of alcoholic beverages obtained from vacuum distilled products. Further, the present invention provides a device useful for carrying out the method.
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WO/2020/254510A1 |
The invention relates to methods for operating a pasteurizing device for pasteurizing foods contained in closed containers. The foods are treated in treatment zones by the application of a temperature-controlled, aqueous treatment liquid...
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WO/2020/254511A1 |
The invention relates to a method for operating a pasteurization apparatus for pasteurizing foods filled into sealed containers. The foods are treated in treatment zones by applying a temperature-controlled, aqueous treatment liquid to a...
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WO/2020/246184A1 |
The purpose of the present invention is to obtain a distilled spirit which has a sufficiently enhanced citrus fragrance while suppressing an undesired odor through distillation. An ethanol solution, in which citrus fruits are immersed,...
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WO/2020/227822A1 |
A system, method, and apparatus for managing a beverage held in bulk liquid beverage container is disclosed. The container has a closure sealingly received within an opening of the container, the closure including an outwardly disposed c...
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