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WO/2010/043538A2 |
A process for producing a wort comprising the steps of mixing a grist with water, adding a debranching enzyme, wherein said debranching enzyme has above 60% enzyme activity, at 64°C, for a period of 10 minutes, at pH 5.0, resting said m...
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WO/2010/043235A1 |
The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO pro...
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WO/2010/042707A1 |
A method of creating an aged, ethanol-containing beverage using pressure for distinct periods of time of less than 3 months and at least one wood piece to create a wood flavored alcoholic beverage similar to beverages aged 10 years to 30...
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WO/2010/029609A1 |
The invention relates to a glucose-induced inactivation/degradation resistant transporter gene and use thereof, and particularly relates to a brewing yeast strain having an excellent assimilation ability of an oligosaccharide (such as ma...
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WO/2010/029610A1 |
An alpha-glucoside transporter which can quicken the metabolism of maltose-maltotriose contained in wort, etc. In particular, an alpha-glucoside transporter relating to the inactivation and degradation by glucose, which is scarcely inact...
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WO/2010/029612A1 |
A glucose-induced inactivation/degradation resistance transporter gene and use of the same. In particular, a brewing yeast which has an excellent ability to assimilate oligosaccharides (maltose, maltotriose and so on), alcoholic beverage...
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WO/2010/015416A1 |
The invention relates to a method for the fermentative production of a non-alcoholic beverage, comprising the following steps: (a) making a digested cereal extract available and (b) producing wort from said cereal extract, (c) treating t...
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WO/2010/007687A1 |
A fermenting and aging device capable of being manufactured at low cost and uniformly fermenting and cooling the entire interior of a fermentation tank. A first heat exchanger having a high heat-exchange capability and a second heat exch...
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WO/2010/000227A2 |
The invention relates to a mash tun (23), for producing beer with at least one stirrer (01, 14, 26, 33), arranged such as to be able to be driven in rotation over the base (10, 22) of the mash tun (23), wherein the stirrer (01, 14, 26, 3...
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WO/2010/000688A1 |
The invention is related to a method of brewing beer comprising the steps of - fermenting wort in a batch fermenter (b), and - centrifuging the fermented wort, characterized in that said centrifuging step (c' ) is done by means of a disc...
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WO/2009/149785A1 |
The invention provides an improved antioxidant for foods, feeds, cosmetics and pharmaceuticals, and also compositions which contain this antioxidant as preferably sole added antioxidant additive.
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WO/2009/147416A1 |
The use of an additive is described, to reduce disproportionation in a gassed beverage so as to produce a) enhanced retention of the gas in the beverage and b) a desired foaming profile selected from a quick-breaking foam and a persisten...
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WO/2009/142736A1 |
This invention relates to a method of preparing an alpha acid-enriched hop composition that contains a low level of beta acids.
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WO/2009/134869A1 |
A method of preparing a low viscosity slurry that includes grinding a small grain to produce a flour. The flour is mixed with water to form a slurry. An alpha-amylase enzyme and a hemicellulase blend enzyme are mixed into the slurry and ...
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WO/2009/133391A1 |
A polyoxyethylene sorbitan fatty acid ester,or a sorbitan fatty acid ester, or a polyethylene glycol (PEG) fatty acid ester,alleviates problems arising from undesired foaming in beer, and rapid loss of carbon dioxide.
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WO/2009/133392A1 |
Addition of a sorbitan fatty acid ester to an acidulated alcoholic carbonated beverage alleviates problems of excessive and/or persistent foaming or rapid lossof carbon dioxide.
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WO/2009/131282A1 |
The present invention relates to a method for producing a rice beer and a rice beer produced thereby, the method comprising the steps of: immersing mixed grains of unhulled rice and malt in water at a temperature ranging from 48 0C to 53...
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WO/2009/127430A1 |
The invention relates to a method for the preparation of beer, wherein a mash is produced from malt, a spice is gained from the mash, the spice is subjected to a temperature treatment, the hot break is separated from the treated spice, a...
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WO/2009/108309A2 |
A system and method is disclosed for measuring in real-time the moisture content of a ceramic-forming batch material to be extruded to form a ceramic article. The system includes a moisture-content-measurement (MCM) system that measures ...
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WO/2009/105859A1 |
A method for preserving hides, skins and pelts prior to tanning, without salt-curing. The preliminary steps of washing, fleshing, liming, unhairing, deliming and bating the hides are followed by the steps of fatliquoring, pickling and dr...
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WO/2009/095660A1 |
The present invention relates to a process for electrochemical extraction of a metal (M) from a metal (M) oxide, to a conducting electrode and to an electrolytic cell comprising the conducting electrode.
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WO/2009/097116A1 |
The present invention provides a method for preparing emulsified bran derivatives and emulsified bran fractions which can be used in the preparation of nutritionally-enriched food and beverage products.
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WO/2009/096102A1 |
A method for measuring yeast aggregation activity of malt according to the invention comprises bringing a macromolecular polysaccharide obtained by separation from malt to be tested followed by concentration into contact with a crystal o...
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WO/2009/094418A2 |
A corn wet-milling process comprises steeping corn kernels in an aqueous liquid, which produces softened corn; milling the softened corn in a first mill, which produces a first milled corn; separating germ from the first milled corn, the...
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WO/2009/089326A2 |
Disclosed herein are foam-creating compositions containing a dairy composition, a hydrocolloid composition, and a foam stabilizer. The foam-creating composition provides a convenient form to prepare beverage concentrates, beverage syrups...
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WO/2009/084618A1 |
Disclosed are a method of producing a fermented drink which sustains the flavor of fermented drinks such as beer or low-malt beer, has a flavor imparted thereto that originates in a brewing yeast other than beer yeasts, and contains an a...
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WO/2009/083205A1 |
The invention relates to a method for the production of beer, wherein a gyle is obtained from a mash, the gyle is subsequently subjected to a temperature treatment, the hot sludge is separated from the treated gyle, and beer is obtained ...
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WO/2009/084407A1 |
A method of quickly measuring a factor causing early flocculation of yeast in a brewing material characterized by comprising: (1) mixing yeast cells in the late logarithmic growth phase or thereafter with a water-extracted high molecular...
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WO/2009/084582A1 |
Disclosed is a method for producing a processed product of a barley or wheat, which is characterized by treating the barley or wheat with a fluid having a temperature of 100 to 150°C for 2 to 60 minutes under a low concentration of oxygen.
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WO/2009/080484A1 |
The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.
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WO/2009/078360A1 |
A method of producing a heated liquid to be fermented which at least comprises heating at least a portion of a liquid to be fermented to thereby form maltol and furaneol in the liquid to be fermented; a heated liquid to be fermented whic...
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WO/2009/077042A1 |
In order to permit continuous wort boiling, wort is conducted over a plurality of substantially conically tapering heating surfaces arranged one above another in the manner of a cascade.
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WO/2009/078108A1 |
The present invention relates to a mutant acetohydroxy-acid reductoisomerase gene (mutant ILV5 gene) and use thereof, in particular, a brewery yeast for producing alcoholic beverages with superior flavor, alcoholic beverages produced wit...
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WO/2009/075682A1 |
The present invention provides processes for producing a brewers wort comprising forming a mash from a grist, and contacting said mash with a pullulanase.
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WO/2009/074650A2 |
The invention relates to a process for the production of wort, comprising the enzymatic treatment of grist in up to 100% unmalted (grain) form, for further processing into high quality beverage products. By the addition of a combination ...
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WO/2009/069317A1 |
It is intended to provide a low-sugar beer-flavored alcoholic drink in which the mortality of yeast is regulated during brewing and which shows well-balanced taste qualities and flavor, and a process for producing the same. That is, it i...
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WO/2009/062693A2 |
The invention relates to a mashing vessel which comprises: a housing with a centre axis, wherein the housing has a bottom part and a stirring mechanism with at least one stirring blade. In order to obtain an improved mash-stirring action...
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WO/2009/062584A2 |
The present invention relates to a method of producing a hop extract having an elevated fraction of iso-α-acids, which method comprises mixing a hop extract with a metal salt and isomerizing the mixture, to a corresponding hop extract, ...
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WO/2009/056347A1 |
The invention relates to a method for continuously producing wort as well as a method for carrying out said method. In order to optimize process times and avoid energy peaks, at least one of the processes for producing wort is continuous...
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WO/2009/056554A1 |
A process for obtaining a minimum concentration of 20.10-6 kg/L of iso-α-acids in a liquid composition, said process being characterized by mixing in water: a natural source of α-acids; and at least one metal oxide.
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WO/2009/049385A1 |
The present invention relates to a method for brewing bottom fermented beer, such method comprising the use of cereal bran, preferably wheat or rye bran, at a ratio of 15% to 50% of the grist. The method of the present invention allows t...
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WO/2009/049381A1 |
A home brew beer additive for improving beer head retention is described comprising tetrahydro iso-α-acid and/or hexahydro iso-α-acid and a priming sugar, wherein said priming sugar acts as a bulking agent of said home brew beer additi...
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WO/2009/050905A1 |
It is intended to provide a taste-improving composition by which the taste of a food or a drink can be effectively improved; a food and a drink containing the same; and methods of producing them. Namely, a taste-improving composition whi...
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WO/2009/046485A1 |
The present invention relates to modified industrial yeast strains that show reduced hydrogen sulfide production. In one embodiment the invention provides an industrial yeast strain comprising a modification in a MET5 gene and/or a MET10...
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WO/2009/046398A2 |
This invention features a method of making hop powder containing stable alkaline salts of hop bitter acids and an edible carrier. Also within the scope of this invention is a hop product containing alkaline salts of hop bitter acids and ...
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WO/2009/040059A1 |
The invention relates to a beer-brewing method, wherein vapours escaping from the wort during a boiling phase are passed, on the steam side, to a rectifying column connected to a wort boiler and the vapours are rectified, at least one fl...
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WO/2009/037745A1 |
A process for producing a fermented malt drink which comprises the storage step of storing a yeast in a yeast-storage tank, the step of adding the thus stored yeast to a wort and fermenting the same to give a fermented malt drink, the st...
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WO/2009/031354A1 |
A novel process for producing beer or a beer-like beverage in which setting of heating conditions with enhanced flexibility can be allowed and in which hop flavor components can be reduced or eliminated. In the step (a), hop together wit...
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WO/2009/026206A1 |
A method is provided for synthesizing xanthohumol by inserting a prenyl-group onto the aryl-ring via a para-Claisen rearrangement after using a Mitsunobu reaction to establish the key prenylether precursor. A Claisen-Schmidt condensation...
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WO/2009/021285A1 |
The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease, In particula the present invention relates to methods of producing a food or malt-based beve...
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