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WO/2020/035147A1 |
The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, having or consisting of the following steps: (a) distilling a substance mixture from the juice and/...
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WO/2020/036932A1 |
Methods and systems for making refined fermented beverages, including neutral malt beverages, having reduced or negligible levels of organic acids, particularly acetic acid, relative to bright beer and other untreated fermented beverages...
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WO/2020/030756A1 |
Method of infusing a beverage with flavoured material, the method comprising applying a plurality of pressure cycles on the flavoured material whilst in contact with a liquid to be infused, wherein each cycle comprising a sequence of con...
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WO/2020/031375A1 |
Provided is a beer-flavored beverage produced without using hop as a raw material or using a reduced amount of hop, having a bitter taste similar to that of hop and having an excellent flavor. One embodiment of the present invention prov...
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WO/2020/031376A1 |
Provided is a beer-taste beverage that is produced from starting materials containing no or a reduced amount of hop and yet has a hop-like bitterness and excellent flavor. According to one embodiment of the present invention, provided is...
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WO/2020/028622A1 |
A monitoring device (100) and a method for using the device (100) include a device with connection components (104, 106, 109) coupling a temperature sensor (140) and a pressure sensor (110) to a closed vessel (120) measuring the values w...
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WO/2020/025545A1 |
The invention relates to a method and a device for hop treatment during beer-making, comprising the following steps: producing an aqueous hop suspension from a hop product and an aqueous medium, distilling the hop suspension and obtainin...
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WO/2020/016412A2 |
The invention regards an aroma extraction unit, comprising: - a hydration tank containing a mixture of plants or parts thereof and a liquid, said tank configured to contain a positive gas flow pressure, - a shearing unit configured for s...
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WO/2020/008990A1 |
This method for reducing off-flavor of a fermented beer-like effervescent beverage is a method for reducing the content of off-flavor substances (excluding 3-methyl-2-butene-1-thiol) in the fermented beer-like effervescent beverage, by u...
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WO/2020/004515A1 |
Disclosed is a beer-taste beverage that satisfies at least one condition selected from the group consisting of: (a) the concentration of 1-phenyl-3-buten-1-one is at least 10 ppb; (b) the concentration of trans-2-hexenal is at least 5 pp...
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WO/2020/002833A1 |
The present invention relates to a biological additive for treating preparations comprising aromatic precursors, in particular preparations based on vegetable musts and/or macerates such as wine, beer, fruit juices, beverages containing ...
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WO/2020/003923A1 |
This fermented malt alcoholic beverage has a carbohydrate content of 0.5 mass% or less, and contains 1 ppm or more of hordatine A and 1.0 mass% or more of polydextrose.
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WO/2020/003739A1 |
Provided is a method for producing a fermented beer-like sparkling beverage, the method involving fermenting, in a fermenter, a fermentation raw material liquid to which yeast has been added, wherein the fermentation raw material liquid ...
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WO/2019/243783A1 |
A first container for delivery of a fluid by way of a filtering device to a fermenting vessel, the fermenting vessel being connected to a fluid storage container, the first container, the fermenting vessel and the storage container being...
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WO/2019/242637A1 |
A production method for hop liquor, and a hop liquor. The production method comprises steps of preparing a beer fermentation liquid, preparing a pre-treated beer liquor, aging, diluting and blending, and infusing hops. The hop liquor ret...
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WO/2019/238928A1 |
A process for preparing a cereal-based beverage, the method comprising: ~ providing malt or unmalted cereal grains; ~ mashing said malt or unmalted cereal grains to solubalize fermentable sugars therein the mashing comprising: - a first ...
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WO/2019/235139A1 |
Provided are: an effervescent beverage wherein the ratio of the degree of sweetness to the concentration by mass of hydroxy acid esters in the total volume of the effervescent beverage ([degree of sweetness]/[concentration by mass (ppm) ...
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WO/2019/236996A1 |
The present disclosure relates to beverages containing saffron as well as methods of manufacturing the same. The saffron beverages may include: (a) saffron particles in an amount of about 0.001 to about 1 wt.%, wherein the saffron partic...
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WO/2019/234889A1 |
A beer-taste beverage which contains an extract of a plant raw material containing coriander seeds with carbon dioxide. The present invention provides a beer-taste beverage to which the flavor of coriander seeds can be imparted satisfact...
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WO/2019/226592A1 |
The present invention relates to a bitter, light-stable beer comprising a hop bittering composition comprising humulinones. The present invention relates also to a method of preparing a light-stable beer, such method comprising adding a ...
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WO/2019/226934A1 |
A method for producing a beverage includes providing a set of reverse osmosis pressure vessels, each pressure vessel having a feed inlet, a retentate outlet for a retentate stream, and a permeate outlet for a permeate stream, the retenta...
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WO/2019/219601A2 |
A method of producing a brewer's wort without using malted grains comprising: a) Providing a mash from a grist comprising sorghum; b) Adding an alpha-amylase and a glucoamylase to the mash; c) Performing an infusion mashing; d) Obtaining...
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WO/2019/214692A1 |
Disclosed is a preparation method for a selenium-rich black rice beer, said method including the following steps: preparing raw materials and weighing the raw materials according to the following mass percentages: 30-40% barley, 50-55% b...
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WO/2019/213040A1 |
This disclosure relates to an affinity polymer composite comprising a product of reacting a precursor mixture comprising at least one cross-linking monomer component having two or more ethenyl moieties suitable for polymerization; wherei...
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WO/2019/207194A1 |
The invention consists of adding cyclodextrins, specifically beta-cyclodextrin, alpha-cyclodextrin and/or gamma-cyclodextrin, to trap fatty acids during the fermentation process of certain alcoholic beverages, either with a stabilising e...
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WO/2019/204891A1 |
The present invention consists of the use of bioreactor(s) containing immobilized beer yeast and/or enzymes, connected to a pipeline that provides a dynamically recirculating flow to a process tank containing beerwort, and of a respectiv...
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WO/2019/193676A1 |
A beer-taste beverage is provided which has a superior flavor as a beer-taste beverage and in which flavor degradation due to oxidation and/or gas loss is suppressed. This beer-taste beverage contains an acidulant, has a pH of 2-4, conta...
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WO/2019/193675A1 |
A beer-taste beverage is provided which has a superior flavor as a beer-taste beverage and in which flavor degradation due to oxidation and/or gas loss is suppressed. This beer-taste beverage contains an acidulant, has a pH of 2-4, conta...
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WO/2019/185600A1 |
The present invention relates to a process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage. The invention further relates to a wort or ...
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WO/2019/186081A2 |
The invention relates to a device configured for grain malting, with discontinuous operation, comprising: a treatment chamber; brewing means (3); means for filling the chamber with water and means for emptying the chamber; an atmosphere ...
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WO/2019/180422A1 |
A fermentation vessel 10 for brewing an alcoholic beverage, the vessel (10) comprising a fermentation chamber (12a), a settling chamber (14d) connectable to the fermentation chamber (12a), and a tap assembly (18), in a first position the...
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WO/2019/169825A1 |
A compound milk-beer lyophilized fermentation microorganism agent, a preparation method therefor, and use thereof. The microorganism agent comprises a lyophilized microorganism agent of Kluyveromyces marxianus A3 and a lyophilized microo...
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WO/2019/161413A1 |
A method of reducing a moisture content of brewers' spent grain (BSG) comprising exposing an amount of BSG to infrared radiation.
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WO/2019/149585A1 |
Disclosed is an apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus comprises a vessel for ...
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WO/2019/146160A1 |
The present invention relates to a fermented malt beverage producing method comprising: a preparation step for using preparation water and a malt-containing raw material and obtaining a pre-fermentation solution; and a fermentation step ...
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WO/2019/140538A1 |
A method for preparing fruit-flavored beer, rice wine and barley wine, which is characterized in that a residue in wine production, i.e., grape skin pomace, is used in the production of beer, rice wine, and brewed barley wine; the beer, ...
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WO/2019/138631A1 |
A beer-like effervescent beverage, and a production method thereof, are provided, characterized in that the bitterness value is greater than or equal to 10 BU and the carbon dioxide gas content at 20°C is greater than or equal to 3.7 GV.
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WO/2019/138673A1 |
A beer-like effervescent beverage characterized by containing iso-α-acid, by having at least a 0.1 ppm dissolved oxygen content in the beverage, and by being filled in an optically transparent container, a production method thereof, and...
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WO/2019/134962A1 |
The present invention relates to the field of providing cereal plants with low starch gelatinisation temperature. Such cereal plants are for example useful for production of beverages, such as alcoholic beverages.
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WO/2019/130485A1 |
This beverage contains 4VG and linalool. The 4VG concentration is at least 900 ppb by mass and the linalool concentration is at least 180 ppb by mass.
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WO/2019/129731A1 |
The present invention relates, generally, to germination and preparation of aqueous extracts of cereals (e.g. prepared through mashing), including processes used to produce beer. The invention thus provides methods for fast germination a...
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WO/2019/130484A1 |
This beverage contains 4VG and linalool. The 4VG concentration is 300 to 1200 ppb by mass and the linalool concentration is 200 to 300 ppb by mass.
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WO/2019/130458A1 |
A beverage containing purine and proline, wherein the purine concentration is 4.5 mg/100 mL or lower and the ratio [purine concentration (mg/100 mL)/proline concentration (mM)] is 0.05-1.5.
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WO/2019/129724A1 |
The present invention relates to methods for preparing cereal-based beverages. The present invention provides, for example, methods for steeping and germination of cereal grain under continuous aeration. Particularly, the present inventi...
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WO/2019/124438A1 |
The purpose of the present invention is to provide a bubble-generating agent that satisfactorily generates good-quality bubbles in a prescribed beverage at the time at which the prescribed beverage is consumed, and that does so without h...
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WO/2019/126241A1 |
Some variations provide an automated system for solvent extraction of a feed stock to produce a botanical extract, fats, oils, or other desirable solute, comprising: an extraction reactor; a distillation unit; and a second-stage purge ch...
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WO/2019/110818A1 |
A method of producing fermented liquor; whereby the alcohol fermentation broth is treated with a multistage filtration process including a reverse osmosis filtration whereby the purine in the fermentation broth is reduced to a concentrat...
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WO/2019/109160A1 |
The present invention relates to an enzyme composition that has hydrolytic activity on polysaccharides present in malt and also to a method for malt mashing for manufacturing drinks, especially beers, involving incubation thereof with sa...
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WO/2019/113335A1 |
Methods and systems are described that produce an ultra-high gravity alcoholic beverage from a high gravity alcoholic beverage stream using an efficient, low waste, combination reverse osmosis and forward osmosis system. Utilizing a reve...
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WO/2019/113544A1 |
A method for reducing beverage loss during loading of beverage into an ethanol concentration system having a set of reverse osmosis pressure vessels, each pressure vessel having a feed inlet, a retentate outlet, and a permeate outlet. Th...
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