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WO/2014/016348A1 |
The present invention relates to a method for the fermentation of a mixture, particularly in the fermentation of musts and/or grape for wine production, to an apparatus for performing said fermentation, in addition to the maceration, agi...
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WO/2013/191264A1 |
The present invention pertains to a novel beverage having improved carbonation quality. Specifically, the present invention pertains to a carbonated beverage having improved carbonation quality and containing a hops oxidation reaction pr...
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WO/2013/184857A1 |
A system and method for treating an alcoholic beverage product such as a distilled spirit are described. A process including acoustic (e.g., ultrasonic) processing and including acoustic cavitation and/or hydrodynamic cavitation are appl...
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WO/2013/179196A1 |
A process of treatment of fermented beverages of vegetable origin, in particular wine, is disclosed, which provides the contact between the beverage and a polymer obtained by radical or sol-gel synthesis, selected from the group based on...
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WO/2013/174008A1 |
A glutinous millet wine and preparation method thereof, the wine is prepared with glutinous millet as raw material and by the steps of soaking, steaming, adding yeast, fermenting, pressing, filtrating, and storing.
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WO/2013/177600A1 |
The present invention refers to a process for reducing alcohol in a fermented beverage comprising (i) pre-heating a fermented beverage feedstock to a temperature between 40°C und 60°C, (ii) introducing said feedstock into the upper sec...
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WO/2013/167291A1 |
The present invention relates to athermoreversible gelatinized alcohol-containing product comprising water, gelatin, spirit or ethyl alcohol, and an acidifying agent, wherein the product is in the form of a liquid at room temperature and...
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WO/2013/167923A1 |
The invention relates to a new type of wine-based beverage which contains 20-40 percent by volume wine, 50-80 percent by volume fruit juice or filtered fruit juice, or fruit flowers extract or mixture of these items, and at least 0,1 per...
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WO/2013/157692A1 |
The present invention relates to a method for producing Makkolli (Korean traditional raw rice wine) treated under ultra high pressure and Makkolli produced by using the method, which includes the steps of: primarily treating hard boiled ...
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WO/2013/156653A1 |
The invention relates to two selected strains of Pediococcus damnosus isolated from white wine produced from the grape variety Caiño blanco, and to a combination of said strains that are able to cause the malolactic fermentation of a pr...
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WO/2013/153540A1 |
The invention regards a new Saccharomyces cerevisiae strain characterized by its deposition on 27th March 2012 in the "Coleccion Espahola de Cultivos Tipo" (CECT) in Valencia - Depositary of the Budapest Treaty - under number CECT 13073....
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WO/2013/146348A1 |
The invention provides a beer-flavored alcoholic beverage using dietary fiber as a portion of the raw materials, wherein the beer-flavored beverage ensures a beer flavor and improves the undesirable aftertaste derived from the dietary fi...
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WO/2013/141755A1 |
The invention relates to the wine-making industry and can be used in the liquor and vodka industry and the non-alcoholic beverage industry. In order to produce a wine-based carbonated cocktail, a dry white table wine material, sugar, ...
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WO/2013/141417A1 |
The present invention relates to a preparation and a production of functional makgeolli containing a selenium solution and a Sasa borealis powder which are natural materials, and provides makgeolli with improved radioactive strontium dis...
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WO/2013/137442A1 |
Provided are: a mochi-koji which retains the complex and deep aromas intrinsic to sakes which use mochi-koji as an ingredient thereof, while not having a noticeable grassy smell; a sake using the mochi-koji as an ingredient thereof; and ...
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WO/2013/133119A1 |
Provided are an effervescent beverage product showing excellent foaming properties and a method relating to the same. This effervescent beverage product comprises an effervescent beverage and a container for holding the effervescent beve...
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WO/2013/118391A1 |
[Problem] To provide: a fruit-based food or drink with excellent savor and body; a method for enhancing the savor and body of a fruit-based food or drink without imparting excessive astringency or bitterness thereto; and a method for imp...
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WO/2013/107598A1 |
The present invention concerns an alcohol free or low alcohol fermented malt based beverage having an alcohol content of not more than 1.0 vol.%, preferably not more than 0.7 vol.%, having an aroma profile close to the one of alcoholic l...
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WO/2013/106371A1 |
Dietary supplements that can provide energy to a user are described herein. The dietary supplements can contain a delivery matrix suitable for being added to a foodstuff, caffeine and niacin. The dietary supplements can be odorless and f...
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WO/2013/099484A1 |
Provided are an alcoholic beverage having a flavor not conventionally available, and a production method therefor. This alcoholic beverage production method is a method for producing the alcoholic beverage, in which a pre-fermentation li...
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WO/2013/094134A1 |
The purpose of the present invention is to provide a method for producing a fermented malt beverage capable of stably imparting a sufficiently strong herbal flavor or fruity flavor to the fermented malt beverage, and a fermented malt bev...
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WO/2013/091030A1 |
A method of filling an aluminium container with wine, and a filled aluminium container containing a wine characterised in that the maximum oxygen content of the head space is 1 % v/v and the wine prior to filling is micro filtered and di...
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WO/2013/091029A1 |
A method of filling an aluminum container with wine, and an aluminum container filled with wine, characterized in that the wine has a pH between 2.9 and 3.5 and the filled aluminum container of wine has a molecular sulphur dioxide conten...
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WO/2013/088729A1 |
[Problem] To provide a method for producing a fermented alcoholic beverage using malt in an amount less than 25%, or a beer-like fermented alcoholic beverage which uses barley or another grain but does not use malt, wherein: used yeast i...
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WO/2013/082849A1 |
A household automatic alcoholic fermentation machine comprising a base, a mixing cask, a sealing cover, a heater, a steam coil, a condenser coil, and a controller. The mixing cask is arranged within the base. The heater is arranged on a ...
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WO/2013/080354A1 |
The objective of the present invention is to impart a beer-like flavour to an unfermented beer-flavoured beverage. The solution to achieve the objective is a method for manufacturing an unfermented beer-flavoured beverage, the method com...
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WO/2013/080357A1 |
Provided are an unfermented beer-taste beverage to which a fermented flavour is imparted and a manufacturing method therefor. An unfermented beer-taste beverage to which a favourable fermented flavour that is specific to beer is imparted...
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WO/2013/073628A1 |
Provided is an improved makgeolli and manufacturing method therefor. Nuruk is processed by the following processes: (1) bring heated water in contact with ripened nuruk; (2) hold for a certain period; and (3) separate the heated water fr...
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WO/2013/068999A1 |
According to a first aspect of the invention, there is provided an improved process for the manufacture of an alcoholic beverage, including the steps of providing a sugar source, subjecting the sugar source to at least one instance of fe...
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WO/2013/066200A2 |
The present invention relates to a winemaking method that uses the traditional vinification process, except that, after fermentation, the wine is put into contact with a chitosan-based film and no sulphur dioxide is added to the wine. Th...
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WO/2013/066673A1 |
The disclosure relates to a method for removing of unwanted odors and/or flavors from a wine and/or wine-type beverage using a transition metal, more particularly to the removal of sulfur and/or sulfur-containing compounds having an unwa...
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WO/2013/061891A1 |
Provided is a method which efficiently increases the effervescence of an effervescent beverage and which involves contact between a grain raw material liquid and yeast; also provided are the a grain raw material liquid and an effervescen...
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WO/2013/058302A1 |
[Problem] The purpose of the present invention is to provide a natural polymeric emulsifier improved in so-called "emulsifying power", said natural polymeric emulsifier being capable of forming, even by the addition thereof in a small am...
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WO/2013/053091A1 |
A fast wine aerator comprises an upper cup (1) and a lower cup (2) capable of being fitted together, wherein the upper cup is provided with a wine holding chamber (11) and a liquid outlet channel (12) located at the lower end of the wine...
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WO/2013/054011A1 |
The invention relates to a method for producing a sparkling alcoholic beverage containing a spirit from one of the following groups: rum, cognac, whiskey, tequila, vodka, sake, etc., said method comprising 7 stages.
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WO/2013/050972A1 |
A method of introducing yeast into a fruit juice such as grape must to be fermented is disclosed. The method comprises feeding dry yeast into a flowing stream of the fruit juice and delivering the flowing stream of fruit juice with the y...
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WO/2013/045865A1 |
The subject matter of the invention is a process for preparing a liquid food product enriched with oligosaccharides and with polysaccharides starting from berries, in the absence of alcoholic fermentation in the presence of the berries, ...
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WO/2013/041496A1 |
The present invention provides a method for the manufacture of a fermented product, which is capable of being mixed with at least sweetener and water to form kvas beverage comprising the steps of either: a) blending kvas wort with sweete...
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WO/2013/031022A1 |
A shellac characterized by containing an ester compound of jalaric acid and aleuritic acid in an amount of 4.0 wt% or less.
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WO/2013/030468A1 |
Dynamic crusher for treading fruit, particularly grapes, comprising a treading chamber (11) comprising, when considering the direction of the path followed by the fruit in the crusher, an upstream fruit-introduction opening (13), a downs...
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WO/2013/031713A1 |
The present invention is capable of whitening the foam head of a beer-taste beverage containing a colorant. According to the present invention, more specifically, saponin is added to a beer-taste beverage that contains a colorant.
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WO/2013/028144A2 |
A bladder system and apparatus for use with a beverage barrel or container, to reduce undesirable head-space in a wooden container of a beverage, especially a fermented beverage, such as wine. The system continuously protects the beverag...
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WO/2013/025047A2 |
A multi-mixing container is disclosed. The multi-mixing container of the present invention comprises at least one coupling part for coupling one container to another container by inserting an outlet port of said one mixing container into...
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WO/2013/025845A1 |
A container assembly (10) for retaining a liquid (14) during aging of the liquid (14) includes a container (12), a flavor insert (16), and an insert retainer assembly (18). The container (1 2) defines a chamber (12A) which receives and r...
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WO/2013/021085A1 |
The invention relates to a method, device and unit for the qualitative organoleptic treatment of alcohols, comprising the controlled supply of an oxidant to the alcohol intended for drinks, fragrances, cosmetic products and air freshener...
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WO/2013/020566A1 |
The present invention relates to a container for storing an alcoholic drink. The container is made from glass, ceramic, clay or similar materials and is designated as a bottle. The bottle closure is extended by a wooden bar so that the s...
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WO/2013/017709A1 |
The invention relates to a method for the industrial application of lysozymes in the production process of biologically aged wines, as a preventive and curative treatment of alterations caused by lactic bacteria. It is applicable to the ...
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WO/2013/017581A1 |
The invention concerns a method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it comprises the following steps: providing a gas stream containing hydroge...
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WO/2013/010937A1 |
The invention relates to the use of a composition comprising at least one polypeptide having glucoamylase activity and optionally at least one polypeptide having β-1,3- endoglucanase activity in a process of lysing yeast cell walls as w...
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WO/2013/009995A1 |
A stable dispersion and a process of preparing a stable dispersion of one or more sterols in an aqueous solution are disclosed. An oil component is used as a carrier and is mixed with the one or more sterols in suspension to facilitate d...
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