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WO/2017/168717A1 |
Provided is a packaged beverage that contains a cyclic dipeptide and a sweetening substance and wherein the content of the cyclic dipeptide is 10-8700 ppm and the degree of sweetness derived from the sweetening substance is 0.06-4 relati...
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WO/2017/168718A1 |
Provided is a packaged beverage that has a content of 10-8700 ppm of a cyclic dipeptide and a content of 1-50 ppm of a bitter substance. This packaged beverage is flavorful despite containing a cyclic dipeptide and makes it possible to p...
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WO/2017/171016A1 |
The purpose of an embodiment of the present invention is to provide a fragrance-improved carbonated beverage that is oriented to naturalness and low calorie. The carbonated beverage satisfies the following conditions. (A) The total sucro...
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WO/2017/167865A1 |
A method for obtaining a beverage, comprising the steps of: a. providing a first single-serve container comprising a malt based beverage concentrate characterized in that said concentrate is in a liquid state, has a viscosity of maximall...
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WO/2017/171014A1 |
The purpose of an embodiment of the present invention is to provide a low calorie-oriented natural beverage in which a reduction in the degree of sweetness due to storage is inhibited. The beverage satisfies conditions: (A) the mass rati...
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WO/2017/169100A1 |
The goal of the present application is to provide an alcoholic beverage with suppressed alcohol flavor and acidity and superior richness of flavor, a method for producing an alcoholic beverage, and a method for improving the flavor of an...
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WO/2017/157252A1 |
A method for producing an instant sweet fermented rice egg and an instant bird's nest comprises: sweet fermented rice preparation, liquor juice and rice dreg separation, dehydrated egg flower and bird's nest preparation, vacuum freeze-dr...
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WO/2017/153641A1 |
A fermentation cellar according to the invention comprises vats (18), in particular vats for producing and/or storing wine, a central area (2), at least two aisles (8) that extend radially from the central area (2), and at least one sect...
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WO/2017/153618A1 |
The invention relates to a method and system that allow the accelerated ageing of wines and spirits on a pilot scale and on an industrial scale, through the combined use of woodchips previously soaked in wine, ultrasound and oxygenation....
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WO/2017/151589A1 |
Novel compositions and methods for enhancing alcohol sensation as well as carbonation effect in food consumables are provided.
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WO/2017/144618A1 |
Process for maturing at least one alcoholic liquid (5) comprising the following steps: - use of an airtight or semi-airtight chamber (15) located in a wine cellar, and containing at least one container (24) that contains the alcoholic li...
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WO/2017/145123A1 |
A method is described for loading a plant product, preferably must or grape, inside a fermentation tank (12) comprising on its top a loading mouth (14), comprising the steps of: moving a quantity of plant product by putting it inside a c...
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WO/2017/143798A1 |
A health preserving and kidney tonifying okra wine and preparation method therefor. The okra wine is prepared from the following components in parts by weight: 3-10 parts of okra extract, 10-20 parts of Fructus Lycii extract, 3-10 parts ...
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WO/2017/141708A1 |
Provided are: a drink having a non-conventional favorable aroma; and a method for improving the aroma of a drink. A drink according to one embodiment of the present invention has a geranic acid content of 40 ppb or more; and the ratio of...
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WO/2017/139907A1 |
Disclosed is a method for brewing a resveratrol wine, wherein resveratrol extracted from peanut buds and stems is added into an initial wine material for brewing wine.
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WO/2017/137726A1 |
A maturation container and method of maturing spirits that incorporates a polymeric material (10) into a wall of the container. The material (10) is preferably Polylactic Acid (PLA) which has known oxygen permeation properties suited to ...
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WO/2017/138489A1 |
The present invention pertains to a method for enhancing the fermentation capacity and ethanol yield of yeast. Specifically, the present invention pertains to: a method for enhancing the fermentation capacity of yeast that involves causi...
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WO/2017/137991A1 |
System for maturation of wine comprises a tank and one or more wooden barrels and flow connectors to allow circulation of maturing wine between the tank and the one or more barrels. The barrels may comprise a wooden exterior and an inter...
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WO/2017/119354A1 |
An alcoholic beverage of the present invention contains an alcohol, and a plant extract or a fermenting mash extract. The total monosaccharide and disaccharide content, except for sugar alcohols, does not exceed 2g/100ml relative to the ...
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WO/2017/119353A1 |
This food or beverage includes a high-sweetness sweetener and a plant extract or moromi extract, wherein the plant extract or moromi extract is one or more components selected from an extract from olives, extract from grape seeds, extrac...
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WO/2017/119174A1 |
Provided is a fluid sterilization device, comprising a flow path for causing a fluid to flow, and a light source which irradiates ultraviolet light with a wavelength of 290-310nm toward the fluid which flows through the flow path. The fl...
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WO/2017/114999A1 |
The invention relates to wood shavings with microorganisms, the preparation thereof and the use thereof. The method of the present invention allows cultures of microorganisms immobilised in starch-coated oak shavings or chips to be obtai...
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WO/2017/115439A1 |
A packaged beverage having a cyclic dipeptide content of 10-3,300ppm and a pH of 3.0-5.0, the packaged beverage having a pleasant flavor while still containing the cyclic dipeptide. Thus, it is possible to provide a luxury food product t...
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WO/2017/115156A1 |
The present invention is directed to a generic methodology for preparing wines and other beverages having reduced ethanol content, where said wines or beverages may be sweet, dry or demi-sec beverages. The methodology comprises different...
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WO/2017/115438A1 |
A beer-flavored beverage having a cyclic dipeptide content of 10-8,700ppm and a pH of 3.0-5.0, the beer-flavored beverage having a taste like that of beer while still containing the cyclic dipeptide. Thus, it is possible to provide a lux...
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WO/2017/110092A1 |
The purpose of the present invention is to provide a flavor improving agent for reducing alcoholic taste and enhancing aromatic scent in a specific alcoholic beverage when the specific alcoholic beverage is imbibed, a method for providin...
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WO/2017/108020A1 |
The disclosure describes a method for producing a beverage in a beverage container, having the following steps: providing a beverage container (11; 31) which is to be filled; introducing a cooling agent to the beverage container (11; 31)...
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WO/2017/103315A1 |
The method according to the invention is based on tearing or cutting the husks of the grape seeds, without breaking the seed; a process that is carried out during the transfer of the grapes coming from the de-stemmer towards the fermenta...
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WO/2017/104638A1 |
The purpose of the present invention is to provide: an alcohol production method in which, by using a hollow-fiber membrane module, a resin smell is suppressed and a dissolved gas in an alcohol is deaerated; and an alcohol deaeration met...
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WO/2017/095915A1 |
The present invention is an alcoholic beverage having the sensory characteristics of a flavored distilled spirit. The method for making the alcoholic beverage includes suspending botanicals above a distilled spirit in a closed container ...
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WO/2017/091626A1 |
Systems and methods for recommending an item from a plurality of items. The plurality of items includes chemistry-based features. The system comprises a computing device and a database. The database includes user preference data, item da...
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WO/2017/085596A1 |
A fermenter for fermenting a solution, comprising: a vat (2) predisposed for containing a solution (3) to be fermented, and provided with an inlet opening (4, 33) and an outlet opening (5, 25); a pumping-over conduit (100) provided with ...
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WO/2017/078530A1 |
The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation o...
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WO/2017/069918A1 |
A system and method to extract juices or other fluids from natural organic products such as fruits and leafy vegetables. A natural organic product pre-cooled between 42° F to 49° F is initially evacuated for about 60 seconds and then a...
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WO/2017/069649A1 |
The invention relates to the food industry and may be used in preparing alcoholic beverages. Preparations based on humic substances are used as aromatic and flavor additives in alcoholic beverage production. The invention allows for enha...
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WO/2017/066991A1 |
Provided are a health enhancing liquor produced by ultra-low-temperature cell disruption and a preparation method thereof. The health enhancing liquor comprises: a main liquor; and nutrition-enhancing ingredients. The nutrition-enhancing...
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WO/2017/066989A1 |
A health enhancing liquor comprises: a main liquor; and nutrition-enhancing ingredients. The nutrition-enhancing ingredients comprise the following components in the following parts by weight: 1-10 parts of pine nuts; 1-8 parts of black ...
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WO/2017/066145A1 |
An alcoholic beverage maturing device is provided including a container and an ultrasonic energy device. The container defines an interior volume for holding an alcoholic beverage and the ultrasonic energy device is configured for subjec...
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WO/2017/066631A1 |
A system, method, and apparatus for the fermentation of a beverage by use of continuous flow is provided. The fermented beverage can be any of a wine, beer, mead, ale, soda, cider, or other. The invention provides for small-scale ferment...
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WO/2017/066740A1 |
The present invention is an alcoholic beverage having the sensory characteristics of a traditionally aged distilled spirit. The method for making the alcoholic beverage includes introducing a ratio of wood chips to a distilled spirit and...
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WO/2017/065375A1 |
The present invention relates to a method for optimizing production of solid spawn using Saccharomyces cerevisiae Y204 (KACC93237P). Particularly, as a result of checking the optimal condition for producing solid spawn of Saccharomyces c...
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WO/2017/065373A1 |
The present invention relates to a method for producing a solid starter for unrefined rice wine using Aspergillus luchuensis 74-5 (KACC93235P) and indigenous spawn having an excellent acid-production capability, and to a solid starter fo...
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WO/2017/065376A1 |
The present invention relates to an optimization method for production of solid spawn using Saccharomyces cerevisiae Y283 (KACC93238P). Specifically, as a result of confirming an optimum condition for the production of solid spawn of Sac...
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WO/2017/065374A1 |
The present invention relates to a method for producing a solid starter for unrefined rice wine using Aspergillus oryzae 75-2 (KACC93236P) and indigenous spawn having an excellent saccharification capability, and to a solid starter for u...
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WO/2017/051114A1 |
The invention relates to a yeast strain that can be produced by hybridisation of a strain S1 with a strain S2, said yeast strain having, according to test A, the following characteristics: kinetics of fermentation of between 15 and 22 da...
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WO/2017/048073A1 |
An objective of the present invention is to provide a method of producing a naturally fermented vinegar using loquat as a main ingredient, which produces a naturally brewed vinegar using the leaves and fruit of the loquat tree. That is, ...
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WO/2017/047658A1 |
The present invention addresses the problem of providing a beer taste beverage in which the odor of oxidized soy sauce is suppressed, a method for producing a beer taste beverage, and a method for improving the aroma of a beer taste beve...
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WO/2017/047660A1 |
The present invention addresses the problem of providing a beer-flavored beverage having a crisp drinking sensation, a method for manufacturing said beer-flavored beverage, and a method for improving the drinking sensation of said beer-f...
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WO/2017/047659A1 |
The present invention addresses the problem of providing a beer-taste beverage in which an oxidized soy sauce odor is changed to a good aroma, a method for producing a beer-taste beverage, and a method for improving the aroma of a beer-t...
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WO/2017/038437A1 |
Provided is a method for manufacturing a beer-like sparkling beverage that has a low sugar content and requires no excessive dilution even though barley is used at a high ratio in starting materials for fermentation. The method according...
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