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WO/2022/013460A1 |
The invention relates to a self-cleaning homogeneous mixer-bleeder system consisting of a set of screens and a bleed manifold (1), in particular for the production of must by extended maceration, of the type incorporated in a wine macera...
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WO/2022/014424A1 |
The present invention provides, for example, a method for inhibiting foaming of a beverage, characterized by including, in the beverage, a hydroxy acid ester.
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WO/2022/008268A1 |
The invention relates to a process for recovering at least one fractional substance from vapours during the alcohol reduction of a beverage, and a fractional substance recovery device for carrying out the process, in which an alcoholic b...
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WO/2022/004720A1 |
The purpose of the present invention is to provide: a beer-taste alcoholic beverage in which the ratio of malt in the raw material is less than 50 wt%, said beverage having a purine concentration of less than 5 mg/100 mL, wherein the bee...
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WO/2022/004721A1 |
The purpose of the present invention is to provide a beverage having an enriched bulging taste, in particular, a beer-taste alcoholic beverage which has an enriched bulging taste and has a purine concentration of 5 mg/100 mL or more. The...
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WO/2022/004717A1 |
The purpose of the present invention is to provide a beverage having an enriched bulging taste, i.e., a beer-taste alcoholic beverage in which the proportion of malt in starting materials is 50 wt% or more and which has an enriched bulgi...
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WO/2022/004724A1 |
The purpose of the present invention is to provide: a beverage having an enhanced richness; a beer-flavored alcoholic beverage having an enhanced richness and a malt percentage in the raw material of at least 50 weight%; and a beer-flavo...
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WO/2022/004715A1 |
The purpose of the present invention is to provide: a beer-taste alcoholic beverage in which the proportion of malt in starting materials is more than 0 wt% and less than 50 wt% and which has an enriched bulging taste; and a beer-taste a...
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WO/2022/006371A1 |
Alcoholic carbonated beverages with improved flavor profiles are provided comprising (i) at least one food grade acidulant, (ii) at least one mineral salt and (iii) at least one flavor compound. Methods of preparing the alcoholic carbona...
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WO/2022/003292A1 |
The invention relates to a bottled sparkling white wine and to the method for producing same. The bottled wine contains a measured amount of an opacifying agent that does not alter the organoleptic properties of the wine; said measured a...
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WO/2021/261934A1 |
The present invention relates to a distilled soju distilling machine and distilling method and, more specifically, to a distilled soju distilling machine and distilling method wherein: a distillation neck is provided above a distillation...
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WO/2021/261672A1 |
The present invention relates to an apparatus for preparing a fermented beverage and a method for preparing same, and, more particularly, to an apparatus for preparing a fermented beverage and a method for preparing same, which enable ho...
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WO/2021/253115A1 |
Provided herein are compositions and methods for reducing bacterial contamination during cell culture. Such compositions and methods utilize engineered peptides or recombinant cells capable of secreting such peptides into culture medium....
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WO/2021/251835A1 |
The present disclosure encompasses compositions prepared from grape skins, as well as chemical compounds prepared from these skins. Also encompassed are methods of preparing these compositions and compounds, and methods of using these co...
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WO/2021/245311A1 |
The invention consists of a process for decreasing or eliminating reductions and other odours in fermentative processes, by means of the application of products that are adsorbent for sulphurous substances, such as chitin-glucan or silic...
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WO/2021/235466A1 |
The present invention provides: a culture medium additive for yeast characterized by containing mango juice as an active ingredient; a method for proliferating yeast, the method being characterized by proliferating yeast in a culture med...
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WO/2021/234680A1 |
The system comprises one or more transportable bioreactors configured with the ability to conduct aerobic fermentation of fruit biomass. This system integrates three functionalities: transportation regulations, fermentation requirements ...
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WO/2021/234658A1 |
The invention relates to a process for producing low-sulphite wine, comprising the steps of: a) providing crushed grape; b) submitting said crushed grape to thermo-maceration, by heating it at a temperature comprised between 50 and 90°C...
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WO/2021/236115A1 |
Recently I have become interested in the effects of alcohol on the person consuming it. Damage from current alcoholic beverages come from byproducts of the brewing and distillation process. Sugar being the main deleterious component. For...
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WO/2021/228872A1 |
The invention relates to an alcoholic liquid containing at least 15 wt.% ethanol, not more than 84.9 wt.% water and 30-1,000 mg/L of hop acids selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereo...
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WO/2021/228882A1 |
The present invention relates to a capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises 5-30 mL of an aqueous liquid having an ethanol content of 0-...
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WO/2021/228874A1 |
The present invention relates to a process of manufacturing a packaged liquid beer concentrate, said process comprising: - providing an alcoholic beer comprising 3-12% ABV ethanol; - removing at least a part of the ethanol from the alcoh...
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WO/2021/228878A1 |
The invention relates to a liquid beer concentrate having an ethanol content of 0-1 % ABV, a water content of 35-80 wt.% and a density of 20 to 60 °P, said liquid beer concentrate containing 0-20 µg of hop acids per gram of dry matter,...
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WO/2021/229277A1 |
The present application refers to a control and operating system for the aging of fortified, still and late harvest wines, spirits and vinegars, wherein the system comprises four sub-systems: radial articulated subsystem (i), injection a...
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WO/2021/228877A1 |
The present invention relates to a device for preparing and dispensing reconstituted beer, said device comprising: • a first vessel containing a liquid concentrate for preparing a beer; • a second vessel containing an alcoholic liqui...
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WO/2021/228871A1 |
The invention relates to a single-serve capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a liquid concentrate of an alcohol-free beer, said liqu...
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WO/2021/223273A1 |
The present invention relates to a purine-removed beer-flavored alcoholic beverage, and belongs to the technical field of alcoholic beverage production. Aiming at the problem that the content of purine is too high in existing beer bevera...
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WO/2021/220914A1 |
Provided is a beer-flavored beverage which contains 0.40 to 1.5 (v/v)% of ethanol and 5.8 (w/w)% or less of maltose and has a pH value of 2.6 or more and less than 4.3.
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WO/2021/215146A1 |
Provided is a heat-treated gluten used as an ingredient for a brewed product such as fermented seasoning having improved umami potency or having an added rich flavor. The heat-treated gluten, while being configured to prevent gluten-indu...
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WO/2021/215394A1 |
The present invention pertains to an alcoholic beverage that contains one or more types of steviol glycosides selected from rebaudioside D and rebaudioside M, and has a steviol glycoside content of 0.001–0.5 g/1,000 ml and an alcohol c...
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WO/2021/209875A1 |
A method and corresponding apparatus for reduction of harshness from a fresh spirit, by controlling physico-chemical conditions. The method requires operation at a specific temperature, pressure and for required time to achieve desirable...
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WO/2021/206573A1 |
A method for processing raw plant material, especially legumes into protein having a nu-tritional and feed value, bioethanol, biogas and fertiliser materials characterised in that the rawplant material is subjected to a dehusking process...
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WO/2021/191541A1 |
The invention relates to a hydroalcoholic composition based on tannins and flavourings, and to the use thereof for improving the organoleptic properties of a beverage, particularly wine. It also relates to a method for improving the orga...
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WO/2021/191127A1 |
An improved process is provided to prepare vodka with excellent properties comprising mixing water and ethyl alcohol, treating the mixture with activated coal followed by filtration and, optionally, adding sugar. The mixture of water and...
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WO/2021/189757A1 |
A bitter buckwheat liquor and a brewing process therefor, which uses shelled bitter buckwheat as raw material to produce bitter buckwheat liquor through emulsion blending, drum curing, pH adjustment, fermentation and distillation. The me...
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WO/2021/189758A1 |
A bitter buckwheat yellow wine and a preparation method therefor which, based on the traditional yellow rice wine brewing processes of grain soaking, steaming and boiling, yeast stirring, saccharification and fermentation, reduces flavon...
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WO/2021/180990A1 |
A method for producing olive-flavoured beer, comprising: (a) producing a base beer by means of a known method; (b) preparing a liquid olive extract by macerating dehydrated olives in 70% alcohol for a period comprised between 20 and 40 d...
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WO/2021/178610A1 |
Systems, methods, and devices of the various embodiments may enable maturing of spirits and other products. Various embodiments may be suitable for use in spirits refining businesses.
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WO/2021/178670A1 |
Systems, methods, and devices of the various embodiments may enable the maturing of spirits or other products. Various embodiments may provide methods for creating matured spirits from raw spirits in which the process steps are performed...
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WO/2021/178656A1 |
In some aspects, systems and methods are provided to artificially control seasonal changes in temperature and humidity to increase the frequency of the seasonal cyclical change, which increases the speed of the aging process. The action ...
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WO/2021/178658A1 |
Systems, methods, and devices of the various embodiments may enable maturing of spirits and other products. Various embodiments may provide an in-line spirits processor in which the spirits being matured are not stirred, but rather conti...
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WO/2021/173078A1 |
The invention relates to a spent coffee grounds-derived undistilled alcoholic beverage comprising esters and ethanol, wherein the ethanol content is ≤10% by volume and the esters comprise at least one of ethyl 2,4-hexadienoate and ethy...
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WO/2021/168595A1 |
The present invention relates to a method for smoking an alcoholic beverage, which comprises at least the following steps: a) providing at least one fermented distillate with a desired alcohol content; b) placing the at least one distill...
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WO/2021/171998A1 |
The present invention addresses the problem of providing a technique for reducing undesirable irritation caused by carbonic acid in a carbonated alcoholic beverage that has a relatively high carbon dioxide pressure and a low pH value. In...
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WO/2021/170084A1 |
Provided are Pichia kudriavzevii DC-16, a microbial preparation containing the strain and the use thereof. Pichia kudriavzevii can degrade lactic acid and reduce the amount of lactic acid generated by a fermentation system, making Saccha...
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WO/2021/167455A1 |
Method for making brandy, such as for instance cognac, Armagnac or Weinbrand, comprising the steps of: - providing fermentation component for the fermentation, which fermentation component is selected from at least one of the components ...
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WO/2021/167031A1 |
In the present invention, ice that is capable of improving flavor when added to water or a beverage is produced. Provided is a mineral-containing composition which is characterized in that, among metal ions present in the mineral-conta...
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WO/2021/166493A1 |
The purpose of the present invention is to provide a packaged beverage that has a sodium content of at least 25 mg/100 ml but has less of a bad aftertaste from the sodium and suppresses the smell caused by the photodegradation of limonen...
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WO/2021/167456A1 |
Method for making sugarcane distillate, such as for instance rum, comprising the steps of: - providing fermentation component for the yeast fermentation, which fermentation component is selected from at least one of the components sugarc...
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WO/2021/167024A1 |
The present invention is added to water, a food, a beverage or the like to improve the flavor and function thereof. Provided is a liquid mineral concentrate composition characterized in that the potassium ion is present at the highest ...
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