Title:
FLAVOR SYSTEM AND METHOD FOR MAKING BEVERAGES
Document Type and Number:
WIPO Patent Application WO/2014/152558
Kind Code:
A3
Abstract:
A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality of flavor compounds, a quantity of yeast, a quantity of sugar and a container.
Inventors:
SCHUH CHRISTIAN (US)
FLORA JASON (US)
KOBAL GERD (US)
KARLES GEORGIOS D (US)
FLORA JASON (US)
KOBAL GERD (US)
KARLES GEORGIOS D (US)
Application Number:
PCT/US2014/027473
Publication Date:
April 09, 2015
Filing Date:
March 14, 2014
Export Citation:
Assignee:
ALTRIA CLIENT SERVICES INC (US)
International Classes:
A23L2/56; A23L29/00; C12C5/02; C12G3/06
Domestic Patent References:
| WO1999027070A1 | 1999-06-03 | |||
| WO2002002497A1 | 2002-01-10 |
Foreign References:
| DE19813749A1 | 1999-10-07 |
Other References:
IRWIN A J ET AL: "A RAPID METHOD FOR THE EXTRACTION AND ANALYSIS OF BEER FLAVOR COMPONENTS", 1987, JOURNAL OF THE INSTITUTE OF BREWING, VOL. 93, NR. 2, PAGE(S) 113-115, ISSN: 0046-9750, XP002728436
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 2011, HANKE S ET AL: "Influence of ethyl acetate, isoamyl acetate and linalool on off-flavour perception in beer.", XP002728437, Database accession no. FS-2011-07-Hc3181
A. A. WILLIAMS: "RECENT DEVELOPMENTS IN THE FIELD OF WINE FLAVOUR RESEARCH*", JOURNAL OF THE INSTITUTE OF BREWING, vol. 88, no. 1, 2 January 1982 (1982-01-02), pages 43 - 53, XP055163071, ISSN: 0046-9750, DOI: 10.1002/j.2050-0416.1982.tb04069.x
LOPEZ R ET AL: "Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection", JOURNAL OF CHROMATOGRAPHY, ELSEVIER SCIENCE PUBLISHERS B.V, NL, vol. 966, no. 1-2, 9 August 2002 (2002-08-09), pages 167 - 177, XP004372029, ISSN: 0021-9673, DOI: 10.1016/S0021-9673(02)00696-9
VICENTE FERREIRA ET AL: "Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 50, no. 14, 1 July 2002 (2002-07-01), pages 4048 - 4054, XP055163107, ISSN: 0021-8561, DOI: 10.1021/jf0115645
FERREIRA V ET AL: "FAST AND QUANTITATIVE DETERMINATION OF WINE FLAVOR COMPOUNDS USING MICROEXTRACTION WITH FREON 113", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY, US, vol. 41, no. 9, 1 September 1993 (1993-09-01), pages 1413 - 1420, XP000393980, ISSN: 0021-8561, DOI: 10.1021/JF00033A012
K.-Y MONICA LEE ET AL: "Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review", 1 January 2001 (2001-01-01), pages 287 - 313, XP055163192, Retrieved from the Internet [retrieved on 20150119]
LUIGI POISSON ET AL: "Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 56, no. 14, 1 July 2008 (2008-07-01), pages 5820 - 5826, XP055082249, ISSN: 0021-8561, DOI: 10.1021/jf800383v
K Y MONICA LEE ET AL: "Flavour Reference Compounds for Measurement of Thresholds for Reference Compounds for Sensory Profiling of Scotch Whisky*", 1 January 2000 (2000-01-01), pages 287 - 294, XP055163202, Retrieved from the Internet [retrieved on 20150119]
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 2011, HANKE S ET AL: "Influence of ethyl acetate, isoamyl acetate and linalool on off-flavour perception in beer.", XP002728437, Database accession no. FS-2011-07-Hc3181
A. A. WILLIAMS: "RECENT DEVELOPMENTS IN THE FIELD OF WINE FLAVOUR RESEARCH*", JOURNAL OF THE INSTITUTE OF BREWING, vol. 88, no. 1, 2 January 1982 (1982-01-02), pages 43 - 53, XP055163071, ISSN: 0046-9750, DOI: 10.1002/j.2050-0416.1982.tb04069.x
LOPEZ R ET AL: "Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection", JOURNAL OF CHROMATOGRAPHY, ELSEVIER SCIENCE PUBLISHERS B.V, NL, vol. 966, no. 1-2, 9 August 2002 (2002-08-09), pages 167 - 177, XP004372029, ISSN: 0021-9673, DOI: 10.1016/S0021-9673(02)00696-9
VICENTE FERREIRA ET AL: "Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 50, no. 14, 1 July 2002 (2002-07-01), pages 4048 - 4054, XP055163107, ISSN: 0021-8561, DOI: 10.1021/jf0115645
FERREIRA V ET AL: "FAST AND QUANTITATIVE DETERMINATION OF WINE FLAVOR COMPOUNDS USING MICROEXTRACTION WITH FREON 113", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY, US, vol. 41, no. 9, 1 September 1993 (1993-09-01), pages 1413 - 1420, XP000393980, ISSN: 0021-8561, DOI: 10.1021/JF00033A012
K.-Y MONICA LEE ET AL: "Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review", 1 January 2001 (2001-01-01), pages 287 - 313, XP055163192, Retrieved from the Internet
LUIGI POISSON ET AL: "Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 56, no. 14, 1 July 2008 (2008-07-01), pages 5820 - 5826, XP055082249, ISSN: 0021-8561, DOI: 10.1021/jf800383v
K Y MONICA LEE ET AL: "Flavour Reference Compounds for Measurement of Thresholds for Reference Compounds for Sensory Profiling of Scotch Whisky*", 1 January 2000 (2000-01-01), pages 287 - 294, XP055163202, Retrieved from the Internet
Attorney, Agent or Firm:
SKIFF, Peter K. (P. O. Box 1404Alexandria, Virginia, US)
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