| Document |
Document Title |
|
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/2019/243144A1 |
The present invention relates to a method and production system for dealcoholization of beverages such as beers and wines.
|
|
WO/2019/239167A1 |
The present invention relates to a filtering equipment for the cleaning of water-based liquids with diatomaceous earth micro-filtration, which contains a filter body (20) suitable for accommodating and supporting a microfiltration layer ...
|
|
WO/2019/234442A1 |
The invention relates to apparatus and a method to allow the application of an electromagnetic field to a product for a period of time to alter the condition of said product. The condition change may be speed up a process which is occurr...
|
|
WO/2019/226934A1 |
A method for producing a beverage includes providing a set of reverse osmosis pressure vessels, each pressure vessel having a feed inlet, a retentate outlet for a retentate stream, and a permeate outlet for a permeate stream, the retenta...
|
|
WO/2019/217989A1 |
A method for making a composite alcoholic beverage, the method including the steps of: making a plurality of alcoholic beverages, each of the plurality of alcoholic beverages being made from an individual malt or an individual grain, eit...
|
|
WO/2019/213040A1 |
This disclosure relates to an affinity polymer composite comprising a product of reacting a precursor mixture comprising at least one cross-linking monomer component having two or more ethenyl moieties suitable for polymerization; wherei...
|
|
WO/2019/213394A1 |
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 amount of unmatured distilled spirit ...
|
|
WO/2019/202480A1 |
The invention concerns a device, preferably a continuous flow device, for the stabilization of wine or other vegetable beverage by the removal, in whole or in part, of the agents responsible for the instability contained therein, such as...
|
|
WO/2019/197884A1 |
The present disclosure relates to a compound, in particular it relates to a polymer that may be used in the field of protein removal from aqueous solutions, in particular from wines. Furthermore, the present disclosure also relates to a ...
|
|
WO/2019/193214A1 |
The invention relates to a method for obtaining a mixture of sucrose monotartrate and sucrose ditartrate and to the use of same to inhibit precipitations in wine by dissolving same in the wine after a process of fermentation, clarificati...
|
|
WO/2019/179695A1 |
The present invention relates to a method and a device for preserving wine-containing liquids, and the use of said device for this purpose.
|
|
WO/2019/174485A1 |
A production method and equipment for neutral edible brewed alcohol products. The production flow comprises: removing, by production units for performing operations such as liquefaction, fermentation and refining, ester, aldehyde and fus...
|
|
WO/2019/156764A1 |
Methods for controlling the growth of microorganisms in or on a product, material, or medium, such as a fermentable or fermenting medium, susceptible to attack by a microorganism, by treating with aqueous solution comprising monochlorami...
|
|
WO/2019/142220A1 |
Preservation method of the wine contained within a bottle (16) following a preliminary phase of partial drinking of the overall wine initially contained in the bottle (16) by leaving a remaining quantity of wine (18) in a bottle (16), th...
|
|
WO/2019/129776A1 |
The invention comprises a method for transforming an organic substrate. The method comprises a step consisting in positioning the organic substrate (1) in a reactor (2), at least part of which has the ability to exchange certain identifi...
|
|
WO/2019/116344A1 |
The present application is related to a process for preparing and enhancing cork powder for the fining operation of beverages. The process involves the use of cork powder having a particle size smaller than or equal to 5 mm which undergo...
|
|
WO/2019/110818A1 |
A method of producing fermented liquor; whereby the alcohol fermentation broth is treated with a multistage filtration process including a reverse osmosis filtration whereby the purine in the fermentation broth is reduced to a concentrat...
|
|
WO/2019/113544A1 |
A method for reducing beverage loss during loading of beverage into an ethanol concentration system having a set of reverse osmosis pressure vessels, each pressure vessel having a feed inlet, a retentate outlet, and a permeate outlet. Th...
|
|
WO/2019/106092A1 |
The invention relates to a method for operating a pasteurizing dev ice and to a pasteurizing device for pasteurizing foodstuff in sealed containers. The pasteurizing device comprises a treatment area configured for temperature treatment ...
|
|
WO/2019/098616A1 |
The present invention provides a manufacturing method for rice malt and a manufacturing method for rice beer using the same, wherein rice is fermented to prepare rice malt as a main ingredient for beer and rice beer is manufactured by us...
|
|
WO/2019/096452A1 |
The invention relates to a method for operating a tunnel pasteuriser (1) having a plurality of sequentially successive treatment zones (Z1- Z4), wherein containers (2) with a product packed therein are transported by means of a conveying...
|
|
WO/2019/091590A1 |
There is provided a method for the treatment of wood particles for use in the production of alcoholic beverages, comprising the steps of: (a) washing the wood particles with water under agitation at a temperature of at least 60°C; where...
|
|
WO/2018/182430A9 |
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/2019/058147A1 |
The present invention relates to a method of reducing or eliminating the concentration of alcohol in an alcoholic solution, with emphasis on alcoholic beverages produced by alcoholic fermentation, while maintaining the organoleptic chara...
|
|
WO/2019/056767A1 |
Disclosed is a self-circulation fermentation tank comprising a feeding inlet, a dregs outlet and a wine outlet, and further comprising a self-circulation device for realizing automatic circulation stirring, which comprises a gas collecti...
|
|
WO/2019/054825A2 |
The present invention relates to a beer-making device which allows to produce beer, in which yeast is alive, directly on the ground for sale without expert knowledge and can produce various kinds of beer at once, automatically, cheaply a...
|
|
WO/2019/054826A2 |
A beer-making device according to an embodiment of the present invention may comprise: a chamber; a keg containing wort and mounted in the chamber; a keg cap integrated with a yeast capsule, which closes the inside of the keg by being co...
|
|
WO/2019/054821A1 |
The present invention relates to a beer manufacturing device configured such that it is possible to directly produce and sell beer, the yeast of which is alive, on the spot without any expertise, and it is possible to easily manufacture ...
|
|
WO/2019/054820A1 |
The present invention relates to a beer manufacturing device configured such that it is possible to directly produce and sell beer, the yeast of which is alive, on the spot without any expertise, and it is possible to easily manufacture ...
|
|
WO/2019/055940A1 |
The present disclosure provides methods, compositions, apparatuses and kits comprising several enzymes involved in the hydrolysis or breakdown of riboflavin beer or a malt-based substrate for beverage production. The present invention re...
|
|
WO/2019/049861A1 |
Provided is a method for manufacturing a long-life brewed alcoholic beverage by a filtration process with the use a porous membrane involving a washing step, whereby a high tolerance (chemical tolerance) to a washing liquor (a chemical s...
|
|
WO/2019/039969A1 |
The invention relates to the wine industry, and can be used in the production of wine with high antioxidant activity (AOA). All wines have a certain AOA, that is to say they already contain antioxidants. The problem addressed by the pres...
|
|
WO/2019/033543A1 |
The present invention relates to food industry, particularly relates to the industries of alcoholic beverages and alcohol-containing drinks. A method for purifying an industrial water-alcohol solution of the present invention uses 1-2 mm...
|
|
WO/2019/026859A1 |
The present invention is a method for manufacturing rapid-aging distilled liquor by causing a distilled liquor to flow to a first side of a hollow fiber membrane of a hollow fiber membrane module provided with the hollow fiber membrane a...
|
|
WO/2019/026490A1 |
The present invention relates to a method for producing a beer-taste beverage, which includes at least a preparation step and a filtration step, wherein the preparation step includes adding an enzyme preparation to a solution containing ...
|
|
WO/2019/021331A1 |
The present invention concerns a method to enrich wine or its distillates with tannin compounds, preferably but not exclusively extracted from wood to increase its preservability, stability, pleasant taste, wholesomeness and nutraceutica...
|
|
WO/2019/017434A1 |
This ultrasonic-wave vibration imparting device is configured so as to be attachable to a container that retains a beverage and that has a spout on an upper part thereof. The ultrasonic-wave vibration imparting device includes: an annula...
|
|
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/2018/237015A1 |
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/2018/215437A1 |
The invention relates to a filter device and a method having at least one module package, which comprises a plurality of, particularly at least three modules for crossflow filtration, which have a first unfiltrate connection at a first e...
|
|
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/2018/207250A1 |
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/2018/204329A1 |
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/2018/197027A1 |
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/2018/185334A1 |
The invention relates to a device for pouring fluid (F) stored in a container (20) by inclining the container (20), the device (10) comprising: - a first part (100) comprising at least one collecting orifice (130) for collecting the flui...
|
|
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 ...
|
