| Document |
Document Title |
|
WO/2011/138128A1 |
The present invention concerns an acohol free or low alcohol fermented malt based beverage having an alcohol content of not more than 0.7 vol.%, characterized by a relationship y ≥ A xb wherein A = 0.25 and b = 1.5, and wherein • x i...
|
|
WO/2011/135032A1 |
The invention relates to a process for the production of iso-alpha-acids starting from hop alpha-acids in which an hop alpha-acid containing feed is contacted with a heterogeneous alkaline earth metal based catalyst, that essentially doe...
|
|
WO/2011/083777A1 |
A method for selecting a barley of interest based on a polymorphism marker A (a part at which there is found a difference between nucleotides represented by SEQ ID NO: 7 and corresponding nucleotides represented by SEQ ID NO: 5/6 when mu...
|
|
WO/2011/076410A1 |
The invention relates to a device and method for recovering energy from a hot medium, in particular from hot wort or hot mash for a beer brewery, comprising a first heat exchanger device for a heat transfer medium W that is arranged in p...
|
|
WO/2011/059486A1 |
A process for preparing tetrahydroisohumulone compositions from a hop extract, which process provides an improvement over the extant art, and provides a tetrahydroisohumulone preparation of high yield and purity, which tetrahydroisohumul...
|
|
WO/2011/059870A1 |
This invention provides novel methods for stabilizing the flavor of a fermented beverage, most particularly beer, by the addition of 3,4-hydroxytryosol prior to, or during early stages of, fermentation of the beverage. The invention is a...
|
|
WO/2011/057639A1 |
The present invention concerns a separation and/or extraction apparatus having a removable insert for keeping a material to be processed and a separation and/or extraction method for an improved separation and/or extraction process. The ...
|
|
WO/2011/058105A1 |
A method of mashing comprising providing a grist comprising malt and adjunct; and contacting the grist with a pullulanase; an alpha amylase; and a maltogenic alpha amylase and/or a beta amylase to make a wort. An enzyme composition compr...
|
|
WO/2011/053854A1 |
Disclosed herein are methods of use of methylsulfonylmethane (MSM) to modulate microbial activity, such as to enhance or inhibit the activity of microorganisms. In one example, MSM (such as about 0.5% to 5% MSM) is used to enhance fermen...
|
|
WO/2011/052483A1 |
Disclosed are: an effervescent drink which has effectively improved foam characteristics; and a method for producing the effervescent drink. Specifically disclosed is an effervescent drink which has improved foam characteristics by conta...
|
|
WO/2011/027335A9 |
The invention describes a method for the immobilization of yeast cells in a fermentation reaction wherein carbon nanostructures are added to the reaction solution facilitating flocculation and the consequent immobilization of the yeast c...
|
|
WO/2011/040166A1 |
Provided is a novel composition that acts to inhibit and/or ameliorate wrinkle formation, does not have adverse effects like those of retinoids, and is highly photostable. An oral composition for reducing wrinkle formation and an oral co...
|
|
WO/2011/040185A1 |
Provided is a stable and safe oral composition that acts on the barrier function of the skin to reduce and/or prevent skin roughness. An oral composition for reducing skin roughness and an oral composition for preventing skin roughness a...
|
|
WO/2011/037630A1 |
A process for preparing isohumulone compositions, which process provides an improvement over the extant art, and yields an isohumulone preparation derived from a hop extract of high yield and purity, which has excellent physical stabilit...
|
|
WO/2011/029571A1 |
For the first time, the present invention provides a swirl element (1) for an inlet valve (12; 112) for a brewing vessel (18; 118) for introducing a liquid, especially a mash, a wort, a yeast suspension, a sparge water or the like into t...
|
|
WO/2011/026591A1 |
The invention relates to a method for the thermal treatment of kvass wort or kvass wort concentrate, and to a device, in particular for carrying out said method, wherein kvass wort is introduced into an overpressure cooking vessel and is...
|
|
WO/2011/024563A1 |
Disclosed is a selection method. In the selection method, at least one genotype of each of a polymorphism marker A and a polymorphism marker B is identified in a barley species to be examined, wherein the polymorphism marker A is specifi...
|
|
WO/2011/023316A1 |
The invention relates to a lauter tun and a collecting pan, wherein the lauter tun has a bottom, a false bottom arranged thereon, and the collecting pan for drawing off the wort. At least one discharge line for wort leads away from said ...
|
|
WO/2011/022682A1 |
The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. The compositions of the invention are expected to amelio...
|
|
WO/2011/017777A1 |
The invention provides a fermentation arrangement for fermenting a brew including a vessel having an internal volume adapted to support fermentation of a brew therein, a settable energy device arranged to deliver and extract energy respe...
|
|
WO/2011/003887A1 |
A method for production of an alcoholic beverage with reduced content of alcohol involving treating unfermented beverage starting solution with glucose oxidase and glucose isomerase.
|
|
WO/2010/140465A1 |
A selection method for selecting a barley species for a fermented malt beverage having excellent head-retaining properties, which comprises: identifying the genotype of at least one DNA marker that is specified by the alignment of (a) th...
|
|
WO/2010/140346A1 |
Disclosed is a method for preventing the occurrence of the so-called "gushing" phenomenon in which foam spills out immediately after opening a bottle or can filled with a fermented malt beverage such as beer. Specifically disclosed is a ...
|
|
WO/2010/138571A1 |
This disclosure relates to a photobioreactor and methods for culturing and harvesting a microorganism culture and biomass. The photobioreactor comprises a container having at least a front wall, a rear wall and an interior volume. At lea...
|
|
WO/2010/137195A1 |
A silica gel for stabilizing beer which has a Darcy coefficient that shows the filtration performance of 0.29 to 1.0, and a 1 wt% aqueous slurry of which shows a transmittance of 50% or higher after allowing to stand for 2 hours.
|
|
WO/2010/130012A1 |
A fermentation assembly is described within which fermentation can occur. The assembly includes a vessel and a collar arranged to adjustably vary the height of the side wall to allow the foam created on the surface of fermenting solution...
|
|
WO/2010/127798A2 |
The invention relates to a mashing method for producing kvass wort and a method for producing kvass wort concentrate and kvass. In the mashing method, a first portion of mash, in particular a portion of rye mash, is mashed and is heated ...
|
|
WO/2010/128117A1 |
A method to reduce haze in a beverage by adding a sufficient amount of an enzyme composition comprising an alphaglucanase.
|
|
WO/2010/128140A1 |
The invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.
|
|
WO/2010/121374A1 |
In a process, a portion of a liquid mixture flow is vaporized to produce a vapor and a depleted flow of liquid. The vapor is introduced to a brine which is adapted to exothermically absorb one or more components from the vapor, and heat ...
|
|
WO/2010/112494A2 |
The invention relates to a mixed drink comprising a fermented liquid and a flavoring composition. The invention further relates to a method for producing the mixed drink according to the invention.
|
|
WO/2010/108277A1 |
Methods for increasing the levels of avenanthramides in oats through false malting is disclosed. Oats are first subject to induction or enhancement of a secondary dormancy, and then malted for up to 5 days at an elevated temperature. The...
|
|
WO/2010/106170A1 |
A refreshingly acidic beverage which is a potent mineralizing drink and a method of making it is described. It is made from grains, preferably barley and soy and contains physiological supplements of calcium, magnesium and amino acids th...
|
|
WO/2010/098378A1 |
Disclosed are: a β-glucan-deficient gene in a barley; genomic DNA and cDNA of a β-glucan synthesis gene; a barley having genomic DNA for a β-glucan-deficient gene; a method for breeding the barley; an alcohol or fermented food product...
|
|
WO/2010/090522A2 |
The present invention provides a continuous method of preparing a liquid extract of cereal grain by comminuting cereal grain at a rate of at least 100 kg of dry cereal grain per hour and extracting the comminuted cereal grain with a liqu...
|
|
WO/2010/091061A1 |
This invention relates to a method for thermally treating the surface of products to be treated. The device comprises at least one contact surface (6) adapted to receive said products and means (8, 9) for cooling said contact surface (6)...
|
|
WO/2010/087704A1 |
The present invention relates to a process for the production of a compound or composition by using microorganisms comprising providing a microorganism capable of producing said compound or composition in cultivation medium that supports...
|
|
WO/2010/084018A1 |
The invention relates to a method for producing a beverage having an ethanol content of under 0.5 vol %. According to the invention, the method comprises the following steps: a) providing malt for producing a wort; b) processing the malt...
|
|
WO/2010/083336A2 |
The present invention relates to compositions comprising yeast cells and/or yeast cell components and methods for producing and utilizing the same. In particular, the invention provides novel yeast comprising altered cell wall structure ...
|
|
WO/2010/075860A2 |
According to the invention, there is provided barley with total loss of functional lipoxygenase (LOX)-1 and LOX-2 enzymes, and plant products produced thereof, such as malt manufactured by using barley kernels defective in the synthesis ...
|
|
WO/2010/072183A2 |
The invention concerns beer and beer-based beverages in which the content of polyphenols and/or silicon is enhanced by the addition of polyphenols of Silybum marianum in a water-soluble form comprising their mixture with at least one bas...
|
|
WO/2010/063392A1 |
The invention relates to a method for determining the filterability of beer, said method having the following steps: a) taking a wort or beer sample, b) filtering the sample on a plurality of filters of varying pore size, c) determining ...
|
|
WO/2010/063288A2 |
According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L- methionine (SMM), or lacking said compounds. In addition, the ...
|
|
WO/2010/062174A1 |
The invention is directed to a process for preparing beer or a beer-like beverage with enhanced foaming properties, to beer or a beer-like beverage, and to the use of a native potato protein isolate as foam stabilising agent. The process...
|
|
WO/2010/061575A1 |
It is found that a peptide produced by fractionating a fraction rich in β-conglycinin (which is one of globulins) from a soybean protein and enzymatically digesting the fraction has an activity to remarkably enhance the proliferating ab...
|
|
WO/2010/057030A2 |
The present invention relates to beer-type beverages. An increase in the cost of brewing grains has led to an increase in costs for the beer brewing industry. The present invention would allow the brewing industry to utilize less malt to...
|
|
WO/2010/056149A1 |
The group of inventions relates to wort production in the brewing of beer or in the production of alcohol or kvass. The wort production method, which comprises processes for producing, saccharifying and filtering a mash to produce an ini...
|
|
WO/2010/054712A1 |
The present invention relates to a method for increasing the extraction yield of functional ingredients of hops for producing beverages. The novel method comprises the follow steps, among others: a) mixing hops and/or a hops product with...
|
|
WO/2010/056225A1 |
The present invention relates to beer-type beverages. An increase in the cost of brewing grains has led to an increase in costs for the beer brewing industry. The present invention would allow the brewing industry to utilize less malt to...
|
|
WO/2010/054755A2 |
The invention relates to an apparatus and a method for stripping wort. The apparatus comprises a receptacle that has a wort inlet and a wort outlet. The apparatus further comprises a heater on the sidewall of the receptacle as well as a ...
|
