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Patent Searching and Data


Matches 1 - 50 out of 10,349

Document Document Title
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...  
WO/2020/230801A1
The purpose of the present invention is to provide: a packaged beverage having excellent preservation stability of isoxanthohumol; and a method for improving the preservation stability of isoxanthohumol. The present invention relates to ...  
WO/2020/225480A1
The invention relates to a method of making a carbonated beverage and to the carbonated beverage. In the method, a liquid beverage base is carbonated and seasoned with one or more different natural products or parts thereof. The shelf-li...  
WO/2020/219014A1
A method for draining fermenting must from a fermentation tank comprises: a) breaking into chunks a cap that forms in the tank while must ferments in the tank, b) after breaking the cap, mixing the must to homogenize the must and reduce ...  
WO/2020/215135A1
The present invention describes a method for preparing a packaged syrup (9) in small-volume packages, such as: sachets, capsules, post-mix barrels and kegs for use in preparing instant beer (CI). To this end, chilled sparkling water (10)...  
WO/2020/214501A1
Methods and systems are described that filter and stabilize ultra-high gravity alcoholic beverages produced by forward osmosis. A rough ultra-high gravity alcoholic beverage may be received from a dewatering system and then passed on to ...  
WO/2020/210170A1
The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to bene...  
WO/2020/208637A1
A gas delivery system, comprising: at least one tube; a gas delivering column interconnected to a distal end of said tube; where said sparging column is made of wood which does not degrade wine quality.  
WO/2020/204722A1
The invention relates to a fermented beverage as well as a method of producing a fermented beverage, particularly a beer or beer-like beverage, with an ethanol content of between 0.0% and 1.0% by volume, the method comprising providing a...  
WO/2020/201611A1
The invention relates to a flavoured beverage base for making a beverage, the flavoured beverage base being adapted to be diluted with a liquid, such as water. The flavoured beverage base comprises a natural preservative, such as honey.  
WO/2020/194206A1
The invention relates to a fluid treatment device comprising a stirring element and at least one magnetic device. The stirring element has a plurality of flutes within its central portion, and the magnetic devices are placed around the s...  
WO/2020/186055A1
A high gravity non-alcoholic beverage is disclosed having an ABV between about 0.1% to about 0.8% or between about 3% to about 6%, a real extract by weight between about 15% to about 70%, and an ethyl acetate amount between about 1 to ab...  
WO/2020/180259A1
The present invention relates to a method of production, cultivation and preparation of alcoholic beverages, preferably spirits, wine, sparkling wines and beer, in a specific environment and to an associated basket with a net, the specif...  
WO/2020/178250A1
The present disclosure concerns a method for the prevention of defective ageing white wines, wherein, during the preparation of said wine, yeast previously rich in glutathione is introduced into the must at the beginning of, during or af...  
WO/2020/176114A1
A system and method for the purification of beverage fluids, primarily alcohol beverages, based on the action of hydrodynamic cavitation processing of microbiological and chemical contaminants, micro particles and colloidal particles. Th...  

Matches 1 - 50 out of 10,349