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WO/1993/002177A1 |
Hops-derived dihydro-iso-alpha-acids, in particular dihydro-iso-humulone and dihydro-iso-adhumulone, and "iso-adprehumulone" are employed as foam stabilizing and bittering agents.
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WO/1992/021747A1 |
This invention relates to the identification, isolation, purification and manipulation of genetic stress response systems, and more particularly, to genes and expression products of those genes that are components of those systems. These...
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WO/1992/018606A1 |
Apparatus and method for making a fermented beverage. A pressure vessel (11) is made of two separable portions (13, 14) which have a removable seal (20) placed therebetween. A spigot (23) is positioned in the lower one (14) of the two se...
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WO/1992/012231A1 |
This invention relates to a process for the continuous preparation of wort, comprising the continuous enzymatic conversion of malt in at least one rotating disc contactor and separation of spent grain from mash in a separation unit, as w...
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WO/1992/012230A1 |
This invention relates to a process for the preparation of wort starting from mash, comprising the separation of spent grain from the mash to form a clear wort in at least one membrane filtration unit having a pore size of the filter not...
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WO/1992/008782A1 |
The invention concerns a process for straining mash in a mash tun in the production of beer. In order to improve prior art processes of this kind, the invention calls for the straining operation to be carried out at least partly under th...
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WO/1992/004972A1 |
A venting nozzle for liquids containing organic substances, in particular for venting wort, allows fine air bubbles to be fed into the liquid. For this purpose, air under overpressure from a ring chamber (3) that surrounds the liquid pip...
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WO/1992/005258A1 |
There is disclosed a gene encoding barley (1$m(8)3, 1$m(8)4)-$g(b)-glucanase isoenzyme EI; nucleotide sequences encoding for promoter and enhancer regions of said gene; procedures for the isolation of said gene; synthetic nucleotide sequ...
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WO/1992/003543A1 |
The ALDC derivative is produced by treating ALDC in an aqueous medium with glutaraldehyde in defined proportions with optional subsequent immobilization. The ALDC derivative which is used in beer fermentation exhibits a satisfactory stab...
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WO/1991/019802A1 |
The invention provides a polypeptide having or including the amino acid sequence (I) and derivatives and fragments thereof having bacteriocin activity and a polypeptide having or including the amino acid sequence (II) and derivatives and...
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WO/1991/005847A1 |
The process for clarifying raw juices of fruit, grapes, berries and other fruits and vegetables or wine and beer is implemented by a combination of continuous pre-fining (1) and a continuously oprating single-stage transverse current fil...
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WO/1990/015131A1 |
An installation for producing malt from cereals comprises a rotary kiln, a chamber located below the rotary kiln and a chamber located above the rotary kiln. The kiln and the two chambers are coaxial. A partitioning system is arranged in...
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WO/1990/014413A1 |
A method of producing sake, involving the step of heating fermented liquor, which comprises adjusting the dissolved oxygen concentration of a prefermented liquor to less than 1 mg/l and heating the liquor at a given temperature within th...
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WO/1990/009106A2 |
A method of converting pasteurized milk into a fermented milk comprises high-temperature heat treatment of the pasteurized milk, followed by carbonization of the heat-treated milk with CO2 gas, then adding a starter culture to the carbon...
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WO/1990/009436A1 |
Novel hybrid thermostable (1,3-1,4)-$g(b)-glucanases, their use in food manufacturing and feed manufacturing, DNA fragments encoding such glucanases, organisms expressing the DNA fragments and a method for producing the thermostable (1,3...
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WO/1990/005189A1 |
A method for the accelerated brewing of alcohol and alcoholic beverages including beer, wine, and spirits utilizing flavor producing strains of S. cerevisiae and/or other bacteria such as lactobacillus spp. and a high alcohol-tolerant st...
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WO/1990/000602A1 |
In a process for preparing micro-organisms incorporated within at least partially dehydrated gels, a) the micro-organisms are incorporated in a polymer solution capable of forming a gel; b) the solution containing the micro-organisms is ...
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WO/1989/001297A1 |
The hypobaric preservation of respiring plant matter without the step of humidifying the storage atmosphere by contacting it with a supplementary body of heated water is hereby disclosed, characterized by storage at controlled and correl...
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WO/1988/005815A1 |
A two component pressure resistant pack comprising an inner bag (1) component and an outer bag (2) component, the inner bag component being fluidtight and formed of a flexible plastics, the inner bag component having an inlet including a...
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WO/1988/005084A1 |
Method for preparing alcoholic drinks from a vegetable juice obtained by pressing at least one vegetable, the method comprising the regulation of the pH of the juice before its sulphitation, clarifying it and subjecting it to microfiltra...
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WO/1988/003556A1 |
A method for producing a wort containing a reduced level of fermentable sugars. In a preferred embodiment the method consists of providing a warm aqueous suspension of ground malt, and adding the warm suspension to a boiling aqueous susp...
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WO/1988/002396A1 |
An apparatus and process for the micromalting of cereal grains particularly barley in which the grain is supported in a controlleds condition tank through the various sequentially applied malting steps to ensure repeatability. The grain ...
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WO/1987/003006A1 |
Process for increasing the rate of production of carbon dioxide, ethanol and other fermentation products such as citric acid, produced by yeast such as Saccaromyces cerevisiae during fermentation and decreasing biomass production by regu...
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WO/1987/002699A1 |
A process for producing a carbon dioxide-containing hop-molt drink, in which an oat concentrate consisting of molt extract (2), hop concentrate (8) and yeast (10) is produced by heat treatment (1), fermentation (11) filtering (15) and pa...
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WO/1986/007091A1 |
A diploid or greater ploidy yeast cell transformed with DNA encoding glucoamylase, the yeast cell being capable of producing enzymatically active glucoamylase.
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WO/1986/006740A1 |
A method of malting comprising: steeping cereal grain subsequently subjecting the grain to treatment without damaging its germinative ability, the moisture content of the steeped grain being insufficient to allow, if the grain were subse...
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WO/1986/003222A1 |
In particular a low-alcohol or alcohol-free beer, which has a content of between 0.3% and 2.0% by volume of glycerine which improves the full-bodied quality. The beer is produced by fermentation of a wort followed, if necessary, by remov...
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WO/1985/004415A1 |
The present invention relates to controlling germination of barley in the malting process. More particularly, the invention relates to the treatment of malting barley by ionizing radiation prior to the malting process.
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WO/1985/001957A1 |
To concentrate the components of a liquid, the liquid to be treated is fed to a thermal circulation loop (42) of which the temperature level is the boiling temperature. In the thermal circulation loop there is arranged a steam separator ...
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WO/1984/003101A1 |
Device for the continuous cooking of wort, wherein the separator (5, resp. 6) used for the expansion and temperature lowering of the wort, as well as for the separation of vapors, and the recuperative heat exchanger (2, resp. 1) are join...
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WO/1983/000701A1 |
A hop extract is prepared by means of fluid carbonic acid under temperature and pressure conditions which are well determined. Further, from such extract, the substances having an oestrogenic activity are isolated and the resulting alpha...
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WO/1982/000474A1 |
A process for producing fermented alcoholic products with a low diacetyl content, such as beer, wine or ethanol containing fermentation products to be processed to concentrated ethanol, comprises fermenting a carbohydrate containing subs...
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WO/1981/003662A1 |
In a process for the continuous or batch "cooking" of ground or crushed cereals or slurries for the production of grain spirits (or extracts) heat energy is recycled by permitting the dissipation thereof to take place by the formation of...
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JP2024519089A |
Provided herein is a method for recombinantly expressing a gene encoding a fatty acid hydroxylase (FAH) enzyme, such as oleate 12-hydroxylase, and producing γ-decalactone levels above the odor threshold. A genetically modified yeast cel...
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JP7477971B2 |
To provide a beer taste beverage having excellent maturation feeling and richness.A beer taste beverage contains 4-methylpentanoic acid.SELECTED DRAWING: None
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JP7477979B2 |
To provide a beer taste beverage (beer taste nonalcoholic drink) that exhibits superior bitterness and sharpness as a beer taste beverage.A beer taste beverage contains furfural and ethanol, a content of furfural being 15 μg/L or more a...
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JP2024059762A |
[Problem] To provide a low-alcohol beer-taste beverage with suppressed wateriness and good drinking sensation. [Solution] The malt ratio is 50% by mass or more and less than 100% by mass, the alcohol content is 1.0 (v/v)% or more and les...
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JP2024518561A |
adding an antifoam to the process liquid; and continuously feeding the process liquid through one or more crossflow filtration membranes configured for crossflow filtration after adding the antifoam. 1. A method for treating a liquid con...
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JP2024059782A |
[Problem] To provide a low-alcohol beer-taste beverage that has good drinking sensation. [Solution] The beer-taste beverage has an alcohol content of 1.0 (v/v)% or more and 3.8 (v/v)% or less, and a pyroglutamic acid content of 60 mg/L o...
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JP2024518637A |
Beverage and food manufacturing. The present invention relates to the production of beverages and foods. The present invention provides a novel process for the production of improved beer-like beverages, unprecedented in the 7,000-year h...
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JP2024059189A |
The present invention provides a method for producing a beer-taste beverage in which the bitterness value transfer rate is effectively improved, and a method for improving the bitterness value transfer rate. [Solution] A method for produ...
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JP7471070B2 |
To provide a production process for a fermented alcoholic beverage using MURAKAMI SEVEN variety hop lupulin powder as raw material that has a sufficient hop aroma derived from linalool and a suppressed increase in miscellaneous taste.Pro...
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JP7471071B2 |
To provide a production process for a fermented alcoholic beverage using IBUKI variety hop lupulin powder as raw material that has a sufficient hop aroma derived from linalool and a suppressed increase in miscellaneous taste.Provided is ...
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JP7470512B2 |
To provide a beer taste beverage having an excellent taste with a rising flavor like a mature flavor.A beer taste beverage has a malt content in raw material of 50 wt.% or more and 66 wt.% or less, a carbohydrate content of 0.50 g/100 mL...
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JP7469887B2 |
To provide a beer taste beverage that achieves improvement in at least one selected from a gap feel of a taste, sourness with a clear aftertaste, and astringency with a voluminous feel, and a method for producing the same or the like.A b...
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JP7469886B2 |
To provide a beer taste beverage that achieves improvement in at least one selected from a gap feel of a taste, a softly fading thickness, smooth sweetness, and a deep burning feel, and a method for producing the same or the like.A beer ...
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JP7469048B2 |
To provide a beer taste beverage that has a beer-like flavor and a beer-like color without using hop or malt, and a method for producing the same.A beer taste beverage contains Phellodendron amurense and/or Phellodendron amurense extract...
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JP7468986B2 |
To provide a beer-taste beverage in which the harsh bitter taste can be suppressed while the mellowness derived from wheat can be maintained.Provided is a beer-taste beverage containing alcohol and a sweetener and having a value defined ...
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JP2024516226A |
The present invention provides a method for regenerating a special filter aid, namely a crosslinked copolymer containing N-vinylimidazole and N-vinylpyrrolidone as monomer units, wherein the copolymer in question is then: i) rinsed with ...
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JP7465798B2 |
To provide a beer-taste alcoholic beverage which has beer-like brewage flavor and texture, and reduced astringent taste.In the beer-taste alcoholic beverage, the proportion of malt in ingredients is greater than 0 wt.% and less than 50 w...
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