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WO/2024/081520A1 |
The system and method for extracting a liquid of interest from a vessel. In some applications the liquid of interest is bourbon, and the vessel is an aging barrel made of wood. In some cases, the aging barrel is made of oak and there is ...
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WO/2024/079912A1 |
According to the present invention, since leading ends of supply pipes 4 and 22 that supply vapor into a liquefying tank 2 are connected to a bottom section of the liquefying tank 2, a raw material M can be efficiently heated with vapor ...
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WO/2024/079347A1 |
The present invention relates to a process for accelerating aging of spirits. In particular the invention relates to a process for producing a matured spirit comprising an extraction phase, a transformation phase and a finishing phase fo...
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WO/2024/076698A1 |
Compositions which include hop materials infused with exogenous flavorant matrix and methods for infusing hop materials with a flavorant matrix are provided, wherein the method includes emulsifying a flavorant additive into a carrier sys...
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WO/2024/075701A1 |
Provided is a novel steviol glycoside-containing beverage having a favorable taste quality, or a production method therefor. The present invention provides a production method for a beverage, comprising: freezing at least one selected fr...
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WO/2024/075824A1 |
The alcoholic beverage is contained in a container. The alcoholic beverage includes: an alcohol; a steviol glycoside selected from the group consisting of RebA; RebD and RebM, and at least one of sodium benzoate and potassium sorbate in ...
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WO/2024/075713A1 |
The purpose of the present invention is to provide an alcoholic beverage which is carbonated and has an alcohol percentage of less than 10%(v/v) and in which the stimulative sensation of alcohol is reduced. This alcoholic beverage is c...
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WO/2024/065062A1 |
A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation i...
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WO/2024/068943A1 |
The invention refers to a method for the production of microbial biocapsules comprising: (a) cultivating the filamentous fungus by vortex agitation and sonication, followed by inoculation and incubation, obtaining cultured filamentous fu...
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WO/2024/061381A1 |
A soaking-type green plum wine and a production method with high-voltage pulse electric field-combined ultrasonic-assisted soaking. According to the method, fresh green plum fruit is selected and left to be mature, and a green plum yello...
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WO/2024/060768A1 |
The present application relates to the field of microorganisms, and in particular to, a breast milk-derived Lactobacillus plantarum strain HM-P2, a microbial agent comprising same, a composition comprising same, and use thereof. The L. p...
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WO/2024/062195A1 |
The invention relates to a device for pressing grapes, suitable for engaging with an enclosure that has an upper opening and comprising: a first plate (24) which has a contour matched to the shape of the chamber, a second, perforated pla...
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WO/2024/055078A1 |
The disclosure relates to a method of fermenting to form alcoholic and non-alcoholic products. The method may comprise providing a fermentation solution that includes a fermenting species and wool as a source of nutrients for the ferment...
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WO/2024/057680A1 |
The purpose of the present invention is achieved by: a low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), a Japanese sake degree of -30 to +10, an amino acid degree of 2.0 to 10.0, and an acid degree of 5.0 to...
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WO/2024/057404A1 |
The purpose of the present invention is solved by, inter alia, a low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), a sake meter value of -30 to +10, an amino acid level of 2.0 to 10.0, and an acidity of 5.0 t...
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WO/2024/053297A1 |
The present invention addresses the problem of providing a beer-taste alcoholic beverage having an enhanced feeling of carbonation. As a means for solving the problem, provided is a beer-taste alcoholic beverage having a viscosity of 2.0...
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WO/2024/047225A1 |
A beverage comprising at least one fermentative extract, characterized in that the fermentative extract is obtained from at least one agricultural secondary flow, the at least one agricultural secondary flow being an agricultural seconda...
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WO/2024/041499A1 |
The present invention relates to a method for industrially producing mogroside, fructus momordicae sugar/wine, and mannitol by using fresh fructus momordicae. The method is characterized by comprising the following steps: S1, keeping fre...
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WO/2024/037192A1 |
Provided a strain of Rhodotorula capable of efficiently degrading ethyl carbamate and use thereof. The present invention pertains to the technical field of food biology. Provided is a Rhodotorula strain DL-XSY01, which is capable of effi...
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WO/2023/039216A9 |
A system and method is disclosed for accelerating the maturation of an alcoholic beverage including distilled spirits (e.g., whiskey or bourbon). The system and method may comprise assembling a maturation stave from at least one species ...
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WO/2024/034289A1 |
The present invention addresses the problem of inhibiting deterioration of a container-packed alcohol beverage obtained by diluting a distilled liquor with water. The present invention involves combining: diluting a distilled liquor with...
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WO/2024/029760A1 |
Provided are makgeolli (Korean rice wine) and a preparation method therefor, wherein the makgeolli contains fermented pear and decreases in the astringent taste caused by fermentation while offering a fragrant flavor with a unique savory...
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WO/2024/018146A1 |
The present invention relates to a device for the microbiological stabilisation of a liquid, comprising: a helical transparent tube (1) having an internal diameter (di) between 0.2 and 20 mm, wherein the ratio of the internal diameter (d...
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WO/2024/019043A1 |
Provided is a novel beverage containing a steviol glycoside and an alcohol. One embodiment of the present invention provides a beverage that contains one or more steviol glycosides selected from the group consisting of rebaudioside A, re...
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WO/2024/018436A1 |
The present disclosure concerns a flavored porous material as well as a flavored beverage obtained from using such flavored porous material. The flavored porous material can be obtained from contacting a flavored solution (which can be o...
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WO/2022/248888A9 |
The present invention provides an apparatus (100) and method for processing a beverage. The apparatus (100) comprises: an input (144), an output (143), a sonication chamber (134a, 134b) defined in a flow path between the input (144) and ...
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WO/2024/008983A1 |
The present invention relates to a treatment method using plasma-activated water (PAW) for treating auxiliary timber materials for wine preservation, such as bottle corks and wooden barrels. The method disinfects and/or decontaminates th...
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WO/2024/005188A1 |
The present invention provides a carbonation sensation imparting or enhancing agent, etc. containing a diester compound represented by general formula (I) as an active ingredient. [In the formula, R is a methyl group, ethyl group, or iso...
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WO/2024/003160A1 |
The patent is related to use of one or more Pichia kluyveri strains for inhibiting or delaying growth of Saccharomyces spp. in beverages, preferably beverage with reduced alcohol content. Provided herein are also Pichia kluyveri deposite...
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WO/2024/005054A1 |
Provided is a processed food product which has a xanthine/pyroglutamic acid ratio between the xanthine content (units: μg/g) and the pyroglutamic acid content (units: μg/g) of 0.0200 or less and a pyroglutamic acid content of 40 μg/g ...
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WO/2023/249498A1 |
Disclosed are methods of epigenetic modification of microbes, including yeast and yeast starter cultures for use in fermentation of food products. The methods comprise contacting the microbe, yeast or yeast starter culture with an epigen...
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WO/2023/249018A1 |
Provided is an alcoholic beverage that is to be imbibed at a low temperature, that is fluidic and includes ice crystals at a freezing condition, and in which bulking of ice crystals is suppressed. Provided is an alcoholic beverage that i...
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WO/2023/248557A1 |
The present invention relates to: a beer-like sparkling beverage having a phenylacetic acid concentration of 0.003-1.0 ppm in the beverage; a beer-like sparkling beverage having a phenylacetaldehyde concentration of 0.035-1.0 ppm in the ...
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WO/2023/243534A1 |
The present invention provides a method for improving the flavor of a lemon-flavored beverage, the method being a method for improving the flavor by enhancing the lemon fragrance of a lemon-flavored beverage, and being characterized in t...
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WO/2023/242366A1 |
The invention relates to a method for obtaining a liquid edible fragrance to be sprayed onto a consumable product, such as a beverage or a dish. The invention also relates to the new edible fragrance thus obtained and to the uses thereof...
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WO/2023/244595A1 |
Various beverage preparation methods are disclosed. The beverage preparation method can include purifying a first portion of an extract with reverse osmosis. The method can further include concentrating a second portion of an extract wit...
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WO/2023/245136A1 |
The present disclosure relates to an additive free flavored tequila produced by an unflavored silver or Blanco tequila rested in a seasoned new oak barrel for at least a month to acquire a flavor imparted by the seasoned new oak barrel. ...
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WO/2023/239245A1 |
The chemical and physical properties of wooden casks is what facilitates the traditional aging of beverages like wine, whiskey, rum other spirits, and beer. The aging process is halted when the product is packaged into bottles for distri...
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WO/2023/233680A1 |
A method for manufacturing a beer-taste beverage that comprises a mixing step for mixing a beer-taste stock solution at 3.0-15.0°C and an edible aqueous solution at 3.0-15.0°C.
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WO/2023/232748A1 |
The present disclosure is directed to a method for producing a non-alcoholic liquid product or a low-alcoholic liquid product, the method comprising nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash w...
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WO/2023/233305A1 |
The present invention discloses a process mode of microalgal cultivation in semi- continuous on wine wastewater with no need to recirculate the microalgal biomass in the reactor, without dilution and sterilisation of the effluent applied...
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WO/2023/234276A1 |
Provided is a method for producing a beer-flavored beverage, the method comprising a mixing step for mixing a beer-flavored starting liquid, an edible aqueous solution, and a cooling agent. The method satisfies conditional expression (1)...
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WO/2023/227820A1 |
The present invention relates to a method for producing improved strains of Saccharomyces cerevisiae with optimised wine-making properties, which comprises preparing at least one culture, wherein an initial strain of S. cerevisiae is in ...
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WO/2023/228559A1 |
The purpose of the present invention is to produce an unprecedented packaged beverage with which it is possible to provide a consumer with a new experience value. The present invention relates to a packaged beverage containing a carbonat...
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WO/2023/223059A1 |
The self-standing thermally insulated tank for preservation of wine and other liquid foodstuffs 100 in the present invention comprises the inner tank 200 and thermal insulation designed in a segmental form (40,31,32,36) wherein the inner...
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WO/2023/223334A1 |
A composition of Blending water for enhancing flavor of liquor. More particularly the present invention further provides composition of the blending water and the process for the preparation thereof wherein the blending water is prepared...
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WO/2023/207772A1 |
Provided is a biological antioxidant for fruit juice and fruit wine, a preparation method therefor, and use thereof. The biological antioxidant comprises the following components in parts by weight: 1-70 parts of yeast protein extract an...
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WO/2023/205348A1 |
A rapid method of brewing malt beverages having 0.00-0.49% alcohol by volume, with the use of yeast in aerobic or anaerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth...
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WO/2023/203196A1 |
The present disclosure provides a yeast-based nutrients rich in sterols to prevent or reduce slow and/or sluggish alcoholic fermentation and maintaining or increase the fermenting capacity of Active Dry Yeast (ADY) or Instant Dry Yeast (...
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WO/2023/199666A1 |
The present invention addresses the problem of providing a means for suppressing tingling sensation caused by a mineral-containing alcoholic beverage that has not been thermally treated. The alcoholic beverage according to the present in...
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