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WO/2016/071286A1 |
The invention relates to a device (V) for obtaining a wort (WO) from a mash (MA) in the beer brewing or beverage industry, said device at least comprising: a receiving device (AG) for receiving the mash (MA); at least one separation devi...
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WO/2016/071287A1 |
The invention relates to a device, a system and a method for processing a suspension, preferably containing plant constituents, in particular to the separation of a liquid or a solid from said suspension in the fields of food-, pharmaceu...
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WO/2016/071463A1 |
The present disclosure provides methods and compositions for preparation of malted cereals, the improved malted cereals and their use, e.g., in the production of food and beverages.
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WO/2016/055548A1 |
The invention relates to a food-technological process plant, in particular brewery plant and to a corresponding method for the energy-optimized supply of a food-technological process plant. Said process plant comprises a combined heat an...
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WO/2016/057862A1 |
A method for manufacturing a beer infusion in a variety of flavoring blends to improve the taste of beer at the point of purchase with an infusion in a soylon sachet that rapidly dissolves out of the sachet in 2-3 minutes of being immers...
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WO/2016/056648A1 |
The present invention addresses the problem of providing a simple and versatile method for stabilizing 2-O-α-D-glucosyl-L-ascorbic acid in an acidic aqueous medium. The problem is solved by providing a method for stabilizing 2-O-α-D-gl...
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WO/2016/046662A1 |
In a brewing process which includes: boiling wort, cooling it and combining it with liquid adjunct and yeast to form a combination for fermenting, the liquid adjunct is sterilised by exposing it to UVC radiation prior to combining it wit...
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WO/2016/043038A1 |
A method for producing saccharified moromi (mash) wherein a portion of moromi for saccharification is withdrawn into a tank, heated, then returned and mixed with the remainder, said method being characterized in that the withdrawn moromi...
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WO/2016/044377A1 |
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, a beer, a gin, a vermouth, a rum, or a tequila. A packaged beverage pr...
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WO/2016/044473A1 |
Compositions containing monoamine oxidase inhibitors prepared by removal of alcohol from agave-derived beverages are disclosed.
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WO/2016/038212A1 |
The invention relates to a method for preparing a brewed beverage, in particular a light-coloured lager or ale beer, which is (to be) offered, (to be) served or (to be) consumed in a (UV-VIS-transmittant) drinking vessel (while exposed t...
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WO/2016/040967A1 |
A method of making beer that is less susceptible to becoming light-struck, includes the steps of: (i) exposing wort or beer to light within the wavelength range 200 to 700 nanometers to yield photolyzed wort/beer with 3-MBT; (ii) ferment...
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WO/2016/038216A1 |
The invention relates to a method for preparing a brewed beverage, in particular a light-coloured lager or ale beer, (to be) bottled, (to be) stored, (to be) offered, (to be) served or (to be) consumed in a UV-VIS-transmittant bottle, co...
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WO/2016/036249A1 |
The present invention relates to a method of producing beer having a tailored flavour profile. More particularly, the invention provides a method of producing beer that comprises the successive steps of: a)fermenting a wort containing fe...
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WO/2016/035206A1 |
A method for producing a fermented beverage, said method comprising: a purine adsorbent addition step for adding an adsorbent for purines to a pre-fermentation liquid; a fermentation step for adding a yeast to the pre-fermented liquid, w...
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WO/2016/033548A1 |
Methods of and system for growing higher and stronger levels of yeast in the Yeast Tank and Fermenter Tank during the fermentation filling cycle are provided. The yeast growth is reconfigured by continuing pumping yeast under the most ac...
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WO/2016/024561A1 |
To reduce the bitterness and irritating sensation caused by the alcohol in an alcoholic beverage by causing the alcoholic beverage to contain 0.001-500 mg/L of mangiferin.
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WO/2016/009330A2 |
A plant (1) for making craft beer comprising a main container (10) arranged to contain, in use, a main liquid product (55) obtained by treating a starting product (50). The plant (100) comprises, moreover, a filtration container (20) arr...
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WO/2016/011453A1 |
A brewing system may include a first container defining an interior space for brewing a liquid. The first container may include a plurality of legs extending from a lower portion of the first container, and a lid removably connectable to...
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WO/2016/004493A1 |
The invention relates to a desulphurising composition, a method for producing the same, a method for packaging and using the same in small pots for producing iron melts, in processes that use refining pots with a capacity of less than tw...
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WO/2016/006316A1 |
The present invention addresses the problem of providing a beer-like beverage which exhibits increased complexity, body and depth of the beer-like flavor thereof. The means for solving this problem is a beer-like beverage obtained by inc...
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WO/2016/005494A1 |
The invention relates to a method for preparing a brewed beverage, in particular for brewing a beer, comprising adding alkali metal salts of alpha-acids and beta- acids to wort before or during boiling of the wort, and – after boiling ...
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WO/2016/007720A1 |
A stable aqueous suspension comprising a crystalline carotenoid; a stabilizer selected from the group consisting of propylene glycol alginate and gum acacia; a dispersant which comprises at least one sucrose ester of a fatty acid; and wa...
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WO/2015/197040A1 |
In a method for treating a hops product that has a moisture content of more than 18 wt% water, the hops product is sterilized in an airtight container and is stored in an airtight package.
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WO/2015/160257A1 |
The instant invention relates to processes and systems for the fermentative production of ethanol. The ethanol is produced by fermenting a fermentable carbohydrate with a yeast, whereby acetaldehyde is externally supplied to the yeast ce...
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WO/2015/155237A1 |
The invention relates to a method for producing beer from beer granulate according to the following steps, in any order: the beer granules are dissolved in water, carbon dioxide is dissolved in the water.
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WO/2015/155353A1 |
The invention relates to a method for controlling an enzymatic pre-treatment process, e.g. a mashing process. The method allows for accurate determination of specific sugar molecules as well as the average length of the sugar chains in r...
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WO/2015/132073A1 |
The invention relates to a method for producing a liquid foodstuff, comprising the steps: (a) producing a first part-quantity (LM1) which is a precursor of a liquid foodstuff (LM); (b) cooling the first part-quantity (LM1) by means of a ...
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WO/2015/121360A2 |
The present invention relates to a method for extraction and dissolution of hop acids, including alpha-acids, iso-alpha-acids, beta-acids and derivatives thereof, in aqueous media, comprising the formation of quaternary ammonium salts of...
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WO/2015/118123A1 |
The present invention relates to a method of making glucose syrup from liquefied starch comprising, (a) contacting the liquefied starch with a glucoamylase, a pullulanase, and optionally an alpha-amylase wherein the ratio of pullulanase ...
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WO/2015/115914A1 |
A brewing apparatus for small scale brewing of fermented beverages such as beer and cider and a method of brewing using the apparatus is described. The brewing apparatus comprises a single pressurizable vessel in which all the steps of t...
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WO/2015/106217A1 |
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...
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WO/2015/101377A1 |
The invention relates to methods for producing flavour stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of...
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WO/2015/086027A1 |
The invention relates to a method for producing haze ingredients useful for production of hazy beverages. The invention further provides methods for producing hazy beverages. The methods involve treatment of starch with an α-amylase cap...
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WO/2015/067737A1 |
The present invention concerns a process for treating a wort in a kettle, said method comprising the steps of: (a) providing: • a kettle (1) provided with an inlet (1 u) suitable for feeding a wort into the kettle and with an outlet (1...
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WO/2015/062745A1 |
This invention discloses a method for producing of hop aroma from hop oil that uses only carbon dioxide and ethanol as solvents. It also covers 'green' aromas produced by that method and the beers produced using these 'green' aromas.
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WO/2015/066538A1 |
A kitchenware apparatus and container for producing fermented vegetables, such as sauerkraut, comprising a screw top or Mason jar, a threaded jar lid with moat and an oblong top slot opening, an inverted cup that fits within the moat, a ...
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WO/2015/065978A1 |
Methods of improving yields of fermentation products including ethanol, improving yeast health, decreasing end of fermentation DP2 levels, among other things, are disclosed using trehalases.
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WO/2015/059148A1 |
The invention relates to a method for extraction into an aqueous medium of hop acids from a hop acids containing matter and for dissolution in an aqueous medium of hop acids, comprising contacting a hop acids containing matter with carbo...
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WO/2015/055341A1 |
The invention relates to a method for transferring heat from a medium (M) to a heat transfer medium (WT) in a method for producing food, preferably in the production of beverages, in particular in the production of beer, having the follo...
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WO/2015/049353A1 |
The invention relates to a method for production of beer, in which the mashing is conducted in a first vessel (1) with supply of heat and while stirring, and the mash thus produced is then lautered in the same vessel (1), and then the wo...
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WO/2015/048208A1 |
Processes for producing ethanol from fermentation systems employing cellulosic feedstocks are provided, where water is processed for recycle. The water handling portion of the process employs multi-effect evaporators where the first effe...
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WO/2015/032850A1 |
A method of reducing the viscosity in a brewing process comprising the steps of: (a) preparing a mash from malt and adjunct, and (b) adding an arabinofuranosidase GH43 to the mash.
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WO/2015/032551A1 |
A method for beer fermentation, comprising the steps of: - inserting (31) wort and yeast into a vessel (2) to initiate a fermentation process, the wort and yeast forming a vessel content (3); - measuring (32), with an on-line measuring d...
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WO/2015/033118A1 |
The present invention relates to an artificially carbonated beverage containing a foam control agent and/or carbon dioxide control agent, the control agent comprising a polyglycerol fatty acid ester. A sealed container containing such a ...
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WO/2015/029605A1 |
The present invention addresses the problem of providing a technique for suppressing a characteristic unpleasant odor caused by collagen peptides, said characteristic unpleasant odor being generated when a collagen peptide-containing dri...
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WO/2015/014567A1 |
The invention relates to a tank connection system, comprising a plurality of tanks, wherein each of the plurality of tanks has a tank outlet, to which a line piece is connected by means of a first valve, which line piece has a first hose...
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WO/2014/207542A1 |
It is described a method for the preparation of beer with red chicory and a beer with red chicory obtained by means of such method. The method utilizes as raw materials four different types of malt, the water, the red chicory and the hop...
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WO/2014/209138A1 |
A beverage apparatus, system and methods for use are provided. The apparatus includes a pressure vessel configured to receive a flexible bag for containing a beverage. A pressure release valve is connected to the bag, and a pressure sour...
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WO/2014/200358A1 |
This invention relates to a beverage that comprises beer and one or more components of tea. The beverage of the invention is prepared in such a way that the acidity of the beer is reduced. In this way, the invention relates to a healthy ...
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