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WO/2018/192329A1 |
A composition with a health preserving effect, comprising 2.5-6.5 parts of Rhizoma Polygonati and 27.5-84.5 parts of a Rhizoma Polygonati-soaked solution mixture. The Rhizoma Polygonati-soaked solution mixture is a mixture of a baijiu so...
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WO/2018/194519A1 |
There is provided a soy whey-derived beverage comprising 12-30 mg/L free soy isoflavones. There is also provided a method for forming the soy whey-derived beverage comprising: providing soy whey; adding a microorganism to the soy whey; a...
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WO/2018/189428A1 |
The invention relates to a method for obtaining a powder of wood-based aromatic extract comprising a step of heating at least one piece of dried untreated wood, an aqueous extraction step and an atomisation step, the parameters of the st...
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WO/2018/187628A1 |
Improved compositions of reversible monoamine oxidase inhibitors are obtained by improved methods of alcohol removal from distillates of fermented agave extracts.
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WO/2018/180463A1 |
Provided is a yogurt-like beverage containing lactic acid and a compound having phosphorus atoms, wherein the pH of the yogurt-like beverage is 2.8-4.0, and the value of A/B is 0.9-32 when the content of lactic acid with respect to the t...
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WO/2018/180187A1 |
The present invention addresses the problem of providing a practically useful method whereby ethyl carbamate in a food or beverage can be efficiently degraded. A food or beverage containing ethyl carbamate is treated with an esterase to ...
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WO/2018/176648A1 |
Disclosed is health-promoting wine, characterized in that the wine is prepared with the following ingredients: 400-600 g of grape wine, 30-60 g of a bamboo fruit, 8-24 g of Semen Hydnocarpi, 20-40 g of Radix Astragali, 1-10 g of Radix Ac...
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WO/2018/176639A1 |
A health-promoting liquor, prepared with the following ingredients: 400-600 g of 45-60 percent Baijiu, 30-60 g of a bamboo fruit, 8-24 g of Semen Hydnocarpi, 20-40 g of Radix Astragali, 1-10 g of Radix Achyranthis Bidentatae, 10-30 g of ...
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WO/2018/173090A1 |
The described process allows to obtain rapidly, i.e. the order of a few tens of seconds, calcium alginate membranes enclosing inside them spherical portions of food liquids of any kind and composition, including acidic liquids, or alcoho...
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WO/2018/172581A1 |
The invention relates to an improved infuser for alcoholic beverages, which comprises an ethyl alcohol reservoir and a water source that are hydraulically connected with a volumetric mixing chamber, a capsule holder downstream from the v...
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WO/2018/163026A1 |
Barrel in particular for alcoholic beverages and especially for fermentation and/or vinification processes, which barrel has a horizontal central longitudinal axis which intersects a front wall and a back wall and a mantle wall closing o...
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WO/2018/071818A9 |
Electrochemical devices, such as membrane electrode assemblies and electrochemical reactors, are described herein, as well as and methods for the conversion of reactants such as carbon dioxide to value-added products such as ethanol. In ...
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WO/2018/151156A1 |
The present invention pertains to: a packaged unfermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol or isox...
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WO/2018/150499A1 |
The present invention pertains to: a packaged fermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol is at lea...
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WO/2018/151154A1 |
The present invention pertains to: a packaged fermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol is at lea...
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WO/2018/150501A1 |
The present invention pertains to: a packaged unfermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol or isox...
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WO/2018/147153A1 |
Provided is an alcoholic beverage that has reduced alcohol-derived bitterness and irritativeness, provides sweetness and depth, suppresses traditional aroma and flavor, or provides a novel aroma and flavor. This alcoholic beverage has an...
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WO/2018/146593A1 |
A plant (10) intended for the extraction of flavours for use in winemaking and/or food in general, comprising a tank (11) containing a liquid to be treated originating from an inlet pipe (19), wherein said tank (11) is connected by pipes...
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WO/2018/146610A1 |
Process for the protein stabilization of an oenological liquid, comprising a step of preparation of an oenological liquid (3) containing proteins, a step of application of at least one pulsed electric field to the oenological liquid (3),...
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WO/2018/147152A1 |
Provided is an alcoholic beverage that has reduced alcohol-derived bitterness and irritativeness, provides refreshment and depth, suppresses traditional aroma and flavor, or provides a novel sansho pepper-intrinsic (or similar) aroma com...
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WO/2018/142089A1 |
Wine-making process comprising, in the following order: 1) a step of collecting harvested grapes, 2) a step of stripping, 3) a step of pressing, 4) a step of separation of must and pomace, 5) a step of reserving the pomace under inert at...
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WO/2018/142341A1 |
Conventional stirring adjuvants demonstrate an inter-batch heterogeneity, may contain contaminants and must be hydrated several hours before use thereof. The present disclosure relates to a stirring adjuvant and a foam stabiliser based o...
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WO/2018/138451A1 |
The invention relates to a method for producing a beverage, comprising steps of flltering the beverage followed by a bottling step, characterised in that the last filtration step before bottling is a tangential filtration on a thermoresi...
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WO/2018/140901A1 |
A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at ...
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WO/2018/138998A1 |
Provided is a beer-like effervescent beverage which is either a beer-like effervescent beverage containing 10-80 mg/L of a steviol glycoside and polydextrose, the aforesaid beer-like effervescent beverage wherein the polydextrose content...
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WO/2018/138313A1 |
The present invention relates to the field of fermentation, more particularly to ethanol production. Even more particularly the present invention relates to reduced aroma production during fermentation processes. The present invention pr...
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WO/2018/139153A1 |
Provided are a method for manufacturing a beverage having an improved flavor and a method for improving the flavor of a beverage. The method for manufacturing a beverage comprises using a starting material which contains hop harvested on...
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WO/2018/138704A1 |
A method for purifying distilled spirits includes cooling a distilled spirit to a temperature at which contaminants in the selected distilled spirit crystallize. The cooled, selected distilled spirit is passed through a first hollow fibe...
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WO/2018/134285A1 |
A method for preparing beer concentrate, comprising the steps of: A) Subjecting beer or cider (1) to a first concentration step to obtain a retentate (2) and a permeate (3) comprising alcohol (3a) and volatile flavour components (3b), B)...
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WO/2018/130760A1 |
The present invention relates to an enzymatic method for removing sulphite. In particular, the present invention relates to a method for converting sulphite present in a composition into thiosulphate, comprising the introduction of 3-mer...
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WO/2018/119532A1 |
The invention relates to a system for extracting aroma in a facility containing a plurality of fermentation vats for preparing drinks such as white wine, red wine, beer and juice, for applying a method for extracting aroma from said ferm...
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WO/2018/119533A1 |
The present invention relates to a device for recovering aromas from fermentation vat exhaust gases, which comprises a first recovery unit (100) that comprises a first condenser (110) operating at a first recovered aroma temperature; a s...
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WO/2018/119460A1 |
Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.
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WO/2018/116153A1 |
An additive is provided to be added to an alcoholic drink comprising pterostilbene, cyloastragenol, cynarin, cynaropicrin and folic acid.
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WO/2018/112729A1 |
Disclosed are a system for continuously producing Jiuqu blocks and a method for making Jiuqu blocks, the system comprising: a Jiuqu making apparatus (100) for filling received Jiuqu materials into a mould box (161) and repeatedly pressin...
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WO/2018/117041A1 |
A purpose of the present invention is to provide a lipid metabolism-promoting composition, a fat storage-suppressing composition, or similar, having as an active component a substance that is heat stable, has an appropriate water solubil...
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WO/2018/112451A1 |
Provided are Cas9 enzymes that have mutations that enhance their properties, relative to un-mutated Cas9. The altered Cas9 enzymes exhibit i) an increased rate of spacer acquisition, or ii) increased cleavage efficiency of targets with N...
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WO/2018/100042A1 |
A method for preparing beer concentrate, comprising the steps of: a) feeding a beer or cider (1) stream and a water (H20) stream to a first concentration step comprising diafiltration (A) over a nanofiltration or reverse osmosis membrane...
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WO/2018/100052A1 |
A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer or cider (1) to a first concentration step comprising reverse osmosis and/or nanofiltration and/or ultrafiltration to obtain a retentate (2) and a perme...
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WO/2018/100046A1 |
1. A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer or cider (1) to a first concentration step comprising ultrafiltration (A) to obtain a retentate (2) and a fraction comprising alcohol and volatile fl...
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WO/2018/100049A1 |
A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer (1) to a first concentration step comprising nanofiltration (A) or reverse osmosis to obtain a retentate (2) and a fraction comprising alcohol and volat...
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WO/2018/100247A1 |
An apparatus (100, 200) for dealcoholizing alcoholic beverage comprising: a first receptacle (102, 202) comprising means to receive alcoholic beverage, a second receptacle (104, 204) comprising means receive in fluid, a third receptacle ...
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WO/2018/100044A1 |
A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer or cider (1) to a first concentration step comprising reverse osmosis to obtain a retentate (2) and a fraction comprising alcohol and volatile flavour c...
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WO/2018/098200A1 |
A smoke generation pod for use in a smoke generation system includes an enclosure that has there within a material such as wood that is heated or ignited by an igniter or arc housed within the smoke generation pod. The smoke generation p...
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WO/2018/092656A1 |
The present invention addresses the problem of providing a beer-like beverage which has a reduced sugar content, yet still imparts a feeling of resistance in the throat, despite being a beer-flavored beverage having a reduced sugar conte...
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WO/2018/092655A1 |
The present invention addresses the problem of providing a beer-like alcoholic beverage which has a reduced sugar content, imparts less of an alcoholic burning sensation, and exhibits an excellent balance in terms of beer-like flavor. Th...
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WO/2018/094135A1 |
An alcohol spirit maturation facility such as a barge or another large metal construction storage area is placed on a body of water. Racks may be placed in the storage area and filled with barrels or other containers holding alcohol spir...
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WO/2018/088759A1 |
The present invention relates to an agitating system of an unrefined rice wine cooling device in which a replaced keg is detected, and then the rotation of an agitating device is controlled by a controller, thereby enabling the drinking ...
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WO/2018/080796A1 |
A method and apparatus for aging spirits using a novel wooden medallion, where the method requires selecting a type of wood, washing the wood, roasting the wood, and contacting the wood with an ethyl or ethanol alcohol based liquid product.
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WO/2018/078623A1 |
The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories w...
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