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Patent Searching and Data


Matches 251 - 300 out of 8,212

Document Document Title
WO/2021/129524A1
A blended fruit wine and a preparation method, relating to the technical field of health-preserving drinks. The blended fruit wine uses a five-cereal puree wine and a fruit puree wine, and is prepared by blending 61.8 wt% of the five-cer...  
WO/2021/131551A1
The present invention addresses the problem of providing a technique capable of stabilizing fine particles of a plant oil dispersed in a beverage with hardly any emulsifier used therein. The present invention employs a plant oil and a si...  
WO/2021/130166A1
The present invention relates to a method for preparing a flavor composition typically a dehydrated and de-alcoholized flavor composition by decreasing or removing water and ethanol from a strong alcoholic flavor composition, the method ...  
WO/2021/115692A1
The present invention relates to a carbonated beverage containing: - 900-988 mg/g water; - 3-60 mg/g ethanol; - 0.2-8 mg/g dissolved carbon dioxide; - 0-4 mg/g protein; - ethyl acetate in a concentration of 1-20 mg per gram of ethanol; -...  
WO/2021/110718A1
Bubbling device (1) for a fermentation tank (10), in particular an alcoholic fermentation tank, for use during the production of wines or spirits and during the production of beer and more particularly in the fermentation of wines or spi...  
WO/2021/108782A1
The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97%...  
WO/2021/103812A1
Provided are a method for constructing Oenococcus oeni engineering bacteria and the use thereof. The construction method comprises the following steps: (1) preparing a lipase gene lipase; (2) preparing a homologous arm gene having the li...  
WO/2021/105521A1
The present invention relates to a method for the reduction of aroma loss during the production of ethanol-reduced and ethanol-free beverages.  
WO/2021/106715A1
The present invention relates to citrus flavor-enhanced carbonated alcohol beverages, in particular, to a citrus-flavored carbonated alcohol beverage containing a monkfruit (Siraitia grosvenorii) extract.  
WO/2021/099655A1
The must- and wine-treatment method of the invention consists in adding lysates of lactic acid bacteria during the wine fining and ageing phase in order to reduce astringency, said addition also increasing nitrogenous matter, while the n...  
WO/2021/097569A1
A kit and related method for preparing an alcoholic spirit for subsequent consumption generally comprises: a blending container in which the alcoholic spirit is to be mixed, and a predetermined amount of ethanol less than the volume of t...  
WO/2021/098692A1
An application of a cherry plum product in inhibiting thrombosi. The cherry plum product comprises: jam, dried fruit, fruit preserves, fruit juice, fruit powder, fruit wine, candy, pastry, oral liquid, and fresh cherry plum fruit. The ch...  
WO/2021/096428A1
There is provided an isolated strain of Bacillus subtilis selected from the group consisting of Bacillus subtilis B1-4 under deposit number CNCM 1-5356, Bacillus subtilis WCB-2 under deposit number CNCM 1-5357, and a mutant strain thereo...  
WO/2021/096414A1
There is provided a vodka comprising water, from 30 % to 50% of ethanol, tarragon (Arte- misia dracunculus) flavour and tarragon (Artemisia dracunculus) colouring, and a method for the production of such a vodka.  
WO/2021/079280A1
The invention relates to an alcoholic beverage product and a method of packaging an alcoholic beverage product. The alcoholic beverage product (10) comprises a fruit based alcoholic composition comprising a fruit extract and an amount of...  
WO/2021/075840A1
The present invention relates to a method for manufacturing wine containing camellia flowers or a camellia flower extract, comprising the steps of: mixing the camellia flowers or the camellia flower extract, a yeast extract, and glucose;...  
WO/2021/074555A2
The invention relates to a yeast strain of the species Saccharomyces cerevisiae, comprising at least one peptide sequence polymorphism in at least one of the sequences of the proteins encoded by the genes selected from the eleven genes Y...  
WO/2021/070864A1
The present invention provides a packaged beverage characterized by including an edible aqueous solution and hydrophobic droplets including a hydrophobic aroma component, the aqueous solution and the hydrophobic droplets being separated ...  
WO/2021/065387A1
The present invention addresses the problem of ameliorating an irritating feeling of a containerized alcoholic beverage without largely affecting the flavor of the beverage. A containerized alcoholic beverage wherein 1.0-50 ppm of yucc...  
WO/2021/067924A1
The present invention is a measuring device having of a shaft having a first bowl on a first opposing longitudinal end of the shaft and a second bowl on a second opposing longitudinal end of the shaft, such that the first bowl and second...  
WO/2021/065386A1
The present invention addresses the problem of alleviating the spicy irritation of an alcoholic beverage without significantly affecting the flavor of the beverage. 0.1-5 ppm of chitosan is added to an alcoholic beverage having an alco...  
WO/2021/053593A1
The present invention relates to containers for food liquids, and in particular it relates to containers for the storage and/or fermentation of alcoholic beverages in which a substantial portion of the walls of said container is made of ...  
WO/2021/055944A1
A means for adding flavoring and/or ingredients that are not water-soluble into a liquid is disclosed. A means for adding flavoring and/or ingredients that are not completely soluble into a water containing liquid such as a liquid contai...  
WO/2021/050263A1
Methods and systems are provided that suppress or arrest oxidation in beer by altering the pH level of beer to a neutralized state. An appropriate pH level for the beer, where oxidation reactions are suppressed, is determined and the bee...  
WO/2021/049591A1
The present invention addresses the problem of providing a means for efficiently producing a plant protein concentrate to be utilized in foods, beverages, etc. The present invention also addresses the problem of raising the utility value...  
WO/2021/048179A1
A method of improving mouthfeel and masking perceived astringency and undesired off-notes imparted by a consumable composition or additive, including the step of adding to the consumable or additive an astringency-masking amount of hyalu...  
WO/2021/041174A1
Methods and systems are described that produce an ultra-high gravity alcoholic beverage from a high gravity alcoholic beverage stream using an efficient, low waste, combination reverse osmosis and forward osmosis system and an enhanced d...  
WO/2021/031802A1
A method for producing a ganoderma lucidum, radix astragali and radix codonopsis series product, and the ganoderma lucidum, radix astragali and radix codonopsis series product. The method comprises: preparing raw materials (sorghum, gano...  
WO/2021/031803A1
A method for producing Cordyceps militaris, Astragalus and Codonopsis pilosula series products, and series products, the method comprising: preparing raw materials of Sorghum bicolor, silkworm Cordyceps militaris, Codonopsis pilosula and...  
WO/2021/023932A1
Arrangement of tanks comprising: - a first horizontal level (4) defining a circulation and/or support plane, - a second horizontal level (6) arranged at a distance, at least 1.80 m, and above the first level (4), - first tanks (10) havin...  
WO/2021/024875A1
Provided is a food and beverage composition having a total content of D-aspartic acid and D-glutamic acid per Brix (°), (mg/L)/Brix, of 30 or greater. This composition is useful in fields such as foods and beverages.  
WO/2021/024874A1
This composition for foods and beverages has the mass ratio of the total content of D-isoleucine, D-leucine, and D-valine, to the D-alanine content (i.e., D-isoleucine, D-leucine, and D-valine/D-alanine) of at least 0.1. The composition ...  
WO/2021/016344A1
The present inventive concept relates generally to simulating the barrel aging or finishing process of alcohol-containing products in a rapid manner using various microorganisms to impart flavors and aromas during the aging or finishing ...  
WO/2021/013952A1
The invention relates to a starch-derived beverage comprising 4-20 wt.% carbohydrates, said beverage containing, calculated by weight of carbohydrates: • 5-65 wt.% of glucose; • 0-65 wt.% of fructose; • 0-50 wt.% of sucrose; • 0....  
WO/2021/016331A1
A means for adding flavoring and/or ingredients that are not water-soluble into a liquid is disclosed. A means for adding flavoring and/or ingredients that are not completely soluble into a water containing liquid such as a liquid contai...  
WO/2021/011210A1
The present invention provides flavoring to foods and beverages, including but not limited to non-alcoholic and alcoholic beverages. A first aspect provides a method of making a flavored extract of at least one natural product such as wo...  
WO/2021/009782A1
The use of poly-aspartate (preferably of poly-aspartate of potassium) is disclosed for the stabilisation of musts acidity.  
WO/2021/005313A1
Installation for disgorging bottles of sparkling wine, comprising a passageway (3) extending along an overall axis (X) for guiding bottles (9) that are to be disgorged, between an inlet zone (31) and an exit zone (32) of the installation...  
WO/2021/003091A1
Disclosed herein are beverage compositions comprising a mixture of: (a) an emulsion of about 2 wt % of a cannabinoid; about 2-10 wt % of a carrier oil; about 2-24 wt % of an amphipathic glycoside; and about 64-94 wt % of water; and (b) a...  
WO/2020/263831A1
The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reage...  
WO/2020/262487A1
The present disclosure provides a composition for providing an alcoholic beverage-flavored beverage. In one embodiment, the composition is a powder composition. In one embodiment, the composition is a dry composition. In one embodiment, ...  
WO/2020/249819A1
The invention provides a method of producing a low alcohol beer, comprising the steps of: - providing an alcoholic malt beverage; - subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage...  
WO/2020/246272A1
The purpose of the present invention is to provide a grape skin extract that exhibits a neurological function regulating action. The present invention is a grape skin extract that includes at least 15 mg/g malvidin-3,5-diglucoside in ter...  
WO/2020/246184A1
The purpose of the present invention is to obtain a distilled spirit which has a sufficiently enhanced citrus fragrance while suppressing an undesired odor through distillation. An ethanol solution, in which citrus fruits are immersed,...  
WO/2020/244380A1
Provided is a means of knocking out the glnR gene by means of homologous recombination, and a method and application thereof for obtaining a Lactobacillus brevis glnR knockout strain to improve the ability of Lactobacillus brevis γ-amin...  
WO/2020/239316A1
This invention relates to a bottle closure assembly (10) for use in the efficient production of sparkling wines. The invention comprises: a stopper (12) for sealing engagement within the finish and/or neck portion(s) of a bottle (100); a...  
WO/2020/243468A1
A method for making a distilled spirit includes distilling a liquor comprising alcohol to form a distilled liquor; and contacting the distilled liquor with peat. The peat may include peat dry matter. The peat may include dried peat. The ...  
WO/2020/240540A1
A fermentation diagnostic and management system comprising: an arm configured for penetrating a cap formed on the surface of a fermenting liquid in a fermentation vessel, wherein the cap comprises a collection of solid particles which ri...  
WO/2020/240066A1
A preparation for preparing sangrias or other fruit beverages which, composed of a set of ingredients placed in a hermetically sealed container (2) and ready to use in the preparation of sangrias, punches, queimadas or other fruit bevera...  
WO/2020/231283A1
The invention refers to a performant rotative wine maker used for obtaining must or wine ready fermented designed to be used by home vintagers as long as by middle or big wine maker companies. The rotative wine maker, according to the in...  

Matches 251 - 300 out of 8,212