Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 1 - 50 out of 2,411

Document Document Title
WO/2018/108473A1
Processing of liquid food (102) in a system (100) is disclosed. The liquid food (102) is provided from a balance tank (104) to a heat treatment unit 106. The heat treating unit (106) receives and heat treats the liquid food (102) to prov...  
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/2018/094135A1
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/2018/085647A1
Barrel-with-cover assembly has a barrel and a cover covering at least a portion of the barrel outside surface. Cover has at least one open end. A means for gathering the cover maintains the open end of the cover in limited contact agains...  
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/2018/077324A1
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/2018/054560A1
The present invention relates to a device for thermally treating beer, comprising a flash pasteuriser and a holder device connected to the flash pasteuriser, the holder device having a serpentine pipe for holding the beer at a high tempe...  
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/2018/030975A1
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/2018/029152A1
The invention relates to a tank outlet (1) of a tank (100), comprising a tube connection body (10), which has an inlet region (11), which can be fastened to an outlet region (111) of a tank (100), and comprising a vortex breaker (20), wh...  
WO/2018/002704A1
A first aspect of the present invention relates to a draught beer characterised in that the beer is refermented in the barrel and has an internal CO2 content that is greater than or equal to 7 g/L. A second aspect of the invention relate...  
WO/2018/002505A1
The present invention relates to the use of a yeast protein extract to stabilise the haze or cloudiness of a drink, particularly beer and preferably white beer.  
WO/2017/220403A1
The present invention provides a method for controlling the porosity of a filter cake of a precoat filter which has at least one inlet for raw fluid and at least one outlet for filtrate, comprising the following steps: supplying, via the...  
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...  
WO/2017/213740A1
Methods and devices for use in removing biogenic amines from wine or other liquids are described. The methods and devices use a cation exchange resin and/or molecularly imprinted medium selective for amines to remove the amines from the ...  
WO/2017/203797A1
According to an aspect of the present embodiment, provided is a purification device 1 for an alcohol-containing liquid, said purification device 1 being provided with an ion exchange system which comprises an anion exchange column 10 pac...  
WO/2017/200813A1
An alcoholic beverage enhancing device includes a transfer liquid tank for holding a transfer liquid and an alcoholic beverage container. The alcoholic beverage container is positioned at least partially in the transfer liquid tank and i...  
WO/2017/198881A1
A method for the corrective treatment of aged wines contaminated with lactic and acetic acid bacteria presenting a high volatile acidity. The scientific field to which the invention corresponds is Food Technology, specifically the winema...  
WO/2017/179348A1
[Problem] To provide a low-cost electrode material which is used to improve a beverage such as an alcoholic beverage by an electrolysis process, is easy to handle, and can be used in a sanitary manner due to a high frequency of replaceme...  
WO/2017/170973A1
The present invention relates to a method for filtering a microbial culture solution using a membrane module, said method comprising four stages including (a) cross-flow filtration of the microbial culture solution, (b) rinsing with wate...  
WO/2017/172966A1
A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or ...  
WO/2017/155034A1
[Problem] To provide a porous membrane that has improved fatigue durability while maintaining permeability. [Solution] A porous membrane comprising a hydrophobic polymer as a main component, wherein the average backbone thickness of a th...  
WO/2017/153641A1
A fermentation cellar according to the invention comprises vats (18), in particular vats for producing and/or storing wine, a central area (2), at least two aisles (8) that extend radially from the central area (2), and at least one sect...  
WO/2017/153618A1
The invention relates to a method and system that allow the accelerated ageing of wines and spirits on a pilot scale and on an industrial scale, through the combined use of woodchips previously soaked in wine, ultrasound and oxygenation....  
WO/2017/144618A1
Process for maturing at least one alcoholic liquid (5) comprising the following steps: - use of an airtight or semi-airtight chamber (15) located in a wine cellar, and containing at least one container (24) that contains the alcoholic li...  
WO/2017/137726A1
A maturation container and method of maturing spirits that incorporates a polymeric material (10) into a wall of the container. The material (10) is preferably Polylactic Acid (PLA) which has known oxygen permeation properties suited to ...  
WO/2017/137991A1
System for maturation of wine comprises a tank and one or more wooden barrels and flow connectors to allow circulation of maturing wine between the tank and the one or more barrels. The barrels may comprise a wooden exterior and an inter...  
WO/2017/134260A1
The invention relates to a method of preparing a light-stable hop extract, said method comprising: providing a pre-isomerised hop extract comprising at least 10% of iso-alpha acids by weight of dry matter, and illuminating the pre-isomer...  
WO/2017/134263A1
The invention relates to a light-stable hop extract comprising at least 1 g per kg of dry matter of one or more hop derived substances represented by formula (I), wherein R = -CH(CH3)2, -CH(CH3)CH2CH3 or -CH2CH(CH3)2. The invention furth...  
WO/2017/122219A1
The present invention relates to a Nano-technology process to enhance the quality of alcohol. Particularly, the invention relates to a special Nano filtration by natural materials to obtain medicated, aromatic alcohol. The invented Nano ...  
WO/2017/118952A1
The present invention discloses a method to increase the stability of the beer by sequestering riboflavin with the use of riboflavin-binding proteins such as dodecin and PnuX. The method involves addition of riboflavin mitigating protein...  
WO/2017/119174A1
Provided is a fluid sterilization device, comprising a flow path for causing a fluid to flow, and a light source which irradiates ultraviolet light with a wavelength of 290-310nm toward the fluid which flows through the flow path. The fl...  
WO/2017/104638A1
The purpose of the present invention is to provide: an alcohol production method in which, by using a hollow-fiber membrane module, a resin smell is suppressed and a dissolved gas in an alcohol is deaerated; and an alcohol deaeration met...  
WO/2017/095915A1
The present invention is an alcoholic beverage having the sensory characteristics of a flavored distilled spirit. The method for making the alcoholic beverage includes suspending botanicals above a distilled spirit in a closed container ...  
WO/2017/091088A1
An apparatus for releasing a gas into a liquid housed in a container has a gas assembly including a source of compressed gas; a float in fluid communication with the source of compressed gas; and a gas release member in fluid communicati...  
WO/2017/085210A1
The present invention relates to a process for preparing beer comprising the steps of preparing a mash, separating wort from the mash, boiling of the wort, fermenting the wort, and preparing the beer, wherein a proline-specific endoprote...  
WO/2017/066145A1
An alcoholic beverage maturing device is provided including a container and an ultrasonic energy device. The container defines an interior volume for holding an alcoholic beverage and the ultrasonic energy device is configured for subjec...  
WO/2017/066740A1
The present invention is an alcoholic beverage having the sensory characteristics of a traditionally aged distilled spirit. The method for making the alcoholic beverage includes introducing a ratio of wood chips to a distilled spirit and...  
WO/2017/051597A1
A beer taste beverage characterized in that, when 100 ml of the beverage is reacted with 15 ppm of (4Z, 7Z, 10Z, 13Z, 16Z, 19Z)-docosahexaenoic acid in the atmosphere at 25°C for 30 minutes, the concentration of 1,5-octadien-3-one conta...  
WO/2017/051322A1
The present invention provides for a liquid sterilization device comprising an elongate housing having an inlet and outlet at opposing ends thereof and an elongate tube (26) extending along the length of the elongate housing, wherein the...  
WO/2017/040831A1
This disclosure includes regenerated inorganic fermented beverage stabilization and/or clarification media and a process for such regeneration. Inorganic stabilization and clarification media (for processing beer or the like) may include...  
WO/2017/040837A1
This disclosure includes regenerated inorganic fermented beverage stabilization and/or clarification media and a process for such regeneration. Inorganic stabilization and clarification media (for processing beer or the like) may include...  
WO/2017/028819A1
A frequency conversion ultrasonic wine aging device for bottled wine comprises a base (1), and an opening portion formed by extending upwards along a peripheral edge of the base (2); a container is arranged in the opening portion and use...  
WO/2016/198633A1
The invention relates to a method for removing or reducing nitrogen or sulphur compounds which negatively affect smell and/or taste, from liquid foodstuffs or precursors thereof, said compounds diffusing through a membrane and being conv...  
WO/2016/181370A1
This invention relates to a method for recovering beer during a beer brewing process. In the method, yeast entrained in beer 36 is recovered from a fermentation step 32. The yeast is separated from the beer to provide recovered beer 42. ...  
WO/2016/174244A1
The invention relates to the use of a cysteine endoprotease or a malt extract for preventing or reducing cloudiness in fermented or non-fermented cereal-based drinks.  
WO/2016/173569A1
The solution concerns a wooden longitudinal profile chain piece for maturation and adjustment of a taste of an alcoholic beverage in stainless steel receptacles, which is characterized in that is consists from wooden base (1), from which...  
WO/2016/174047A1
The invention relates to a bottle having a piece of wood for maturing alcoholic beverages and spirits, wherein the piece of wood is incorporated into the bottle wall and is in communication with the interior of the bottle. As a result th...  

Matches 1 - 50 out of 2,411