| Document |
Document Title |
|
WO/2024/154115A1 |
The invention relates in particular to a system (10) for conditioning sugar-containing juices or liquids (M) for the alcoholic fermentation thereof, comprising at least one conditioning circuit (100) which enables a sugar-containing juic...
|
|
WO/2024/153629A1 |
The invention relates to the production of end products from at least one natural raw material. In a first production cycle: a. the raw material is inspected and a combination of several raw-material measurement values is determined whic...
|
|
WO/2024/143397A1 |
Provided is a beer-flavored beverage wherein the content of 2,2,4-trimethyl-1,3-dioxolane is 400 μg/L or more. Also provided is a beer-flavored beverage wherein the content of propyl acetate is 150-600 μg/L. Also provided is a beer-fla...
|
|
WO/2024/143082A1 |
Provided is a beer-flavored beverage having an alcohol percentage of 10.0 (v/v)% or greater and a real extract concentration of 11.8 (w/w)% or greater.
|
|
WO/2024/143083A1 |
Provided is a beer-flavored beverage having an alcohol content of 10.0 (v/v)% or more and a maltotetraose concentration of 0.007 g/100 mL or more.
|
|
WO/2024/142876A1 |
The present invention addresses the problem of reducing at least one type selected from the group consisting of irritating smell, acridity, and astringency derived from the alcohol of an alcoholic beverage. In the present invention, myri...
|
|
WO/2024/142996A1 |
The purpose of the present disclosure includes: providing a citrus-flavored carbonated alcoholic beverage that is substantially sugar-free and has reduced bitter aftertaste; and providing a method for manufacturing the carbonated alcohol...
|
|
WO/2024/128940A1 |
The invention relates to the food industry and can be used in the production of beverages, including non-alcoholic beverages. Claimed is a method of producing a beverage from plant material using tea mushroom, characterized in that the b...
|
|
WO/2024/128958A1 |
An arrangement (100) for creating sparkling liquor is provided, comprising a vertically extending first pipe portion (110), and a horizontally extending second pipe portion (160), where a first end (170) of the second pipe portion (160) ...
|
|
WO/2024/126448A1 |
Suggested is a low-alcoholic fermented beverage, obtainable or obtained by the following steps: (a) providing leaves from untreated grape vines; (b) subjecting the leaves from step (a) to a treatment with, water, grape juice, alcohol-fre...
|
|
WO/2024/122619A1 |
Disclosed is a lactic acid bacterium-containing beverage that contains at least one ingredient selected from the group consisting of acetoin, diacetyl, 2-heptanone, acetic acid, propionic acid and caproic acid. In this lactic acid bacter...
|
|
WO/2024/124006A1 |
Methods of producing a consumable alcoholic product involve utilizing one or more enzymes to reduce or remove an oral pain response otherwise experienced upon consumption of the product. Methods involve admixing at least one oxidase with...
|
|
WO/2024/122615A1 |
Disclosed is a beer-flavored alcoholic beverage in which the total content of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is 500-903 ppb and the total content o...
|
|
WO/2024/115858A1 |
The invention relates to a device for pressing grapes comprising a tank (2) having a body (4) with a profiled overall shape along a horizontal longitudinal axis, a front face (6) and a rear face (8) closing the end of the tank body (4). ...
|
|
WO/2024/106417A1 |
A fruit flavor beverage according to the present invention contains hexyl hexanoate and has a fruit juice content of 10 mass% or less.
|
|
WO/2024/097243A1 |
Disclosed herein are yeast strains and derivatives thereof, as well as compositions comprising the yeast strains for use in ethanol manufacture. The disclosure also relates to processes for producing ethanol from biomass using the yeast ...
|
|
WO/2024/097801A1 |
A system (100) for optimizing a press cycle for producing one or more press cuts from a fruit and/or vegetable harvest, the system comprising a. a press (110) configured to extract a fluid from a batch of a fruit and/or vegetable harvest...
|
|
WO/2024/090242A1 |
The present invention addresses the problem of improving the mature taste or the rich body of a plum liquor or a plum liquor-containing beverage having a low hydrogen cyanide content. In a plum liquor or a plum liquor-containing bevera...
|
|
WO/2024/090240A1 |
The present invention addresses the problem of improving the mature taste or the rich body of a plum liquor or a plum liquor-containing beverage having a low hydrogen cyanide content. In a plum liquor or a plum liquor-containing bevera...
|
|
WO/2024/081520A1 |
The system and method for extracting a liquid of interest from a vessel. In some applications the liquid of interest is bourbon, and the vessel is an aging barrel made of wood. In some cases, the aging barrel is made of oak and there is ...
|
|
WO/2024/079912A1 |
According to the present invention, since leading ends of supply pipes 4 and 22 that supply vapor into a liquefying tank 2 are connected to a bottom section of the liquefying tank 2, a raw material M can be efficiently heated with vapor ...
|
|
WO/2024/079347A1 |
The present invention relates to a process for accelerating aging of spirits. In particular the invention relates to a process for producing a matured spirit comprising an extraction phase, a transformation phase and a finishing phase fo...
|
|
WO/2024/076698A1 |
Compositions which include hop materials infused with exogenous flavorant matrix and methods for infusing hop materials with a flavorant matrix are provided, wherein the method includes emulsifying a flavorant additive into a carrier sys...
|
|
WO/2024/075701A1 |
Provided is a novel steviol glycoside-containing beverage having a favorable taste quality, or a production method therefor. The present invention provides a production method for a beverage, comprising: freezing at least one selected fr...
|
|
WO/2024/075824A1 |
The alcoholic beverage is contained in a container. The alcoholic beverage includes: an alcohol; a steviol glycoside selected from the group consisting of RebA; RebD and RebM, and at least one of sodium benzoate and potassium sorbate in ...
|
|
WO/2024/075713A1 |
The purpose of the present invention is to provide an alcoholic beverage which is carbonated and has an alcohol percentage of less than 10%(v/v) and in which the stimulative sensation of alcohol is reduced. This alcoholic beverage is c...
|
|
WO/2024/065062A1 |
A process for converting pomace derived from the production of fruit wine into a nutrient-rich food product, and a product made by said process. The process comprises milling the pomace, carrying out an anaerobic ethanolic fermentation i...
|
|
WO/2024/068943A1 |
The invention refers to a method for the production of microbial biocapsules comprising: (a) cultivating the filamentous fungus by vortex agitation and sonication, followed by inoculation and incubation, obtaining cultured filamentous fu...
|
|
WO/2024/061381A1 |
A soaking-type green plum wine and a production method with high-voltage pulse electric field-combined ultrasonic-assisted soaking. According to the method, fresh green plum fruit is selected and left to be mature, and a green plum yello...
|
|
WO/2024/060768A1 |
The present application relates to the field of microorganisms, and in particular to, a breast milk-derived Lactobacillus plantarum strain HM-P2, a microbial agent comprising same, a composition comprising same, and use thereof. The L. p...
|
|
WO/2024/062195A1 |
The invention relates to a device for pressing grapes, suitable for engaging with an enclosure that has an upper opening and comprising: a first plate (24) which has a contour matched to the shape of the chamber, a second, perforated pla...
|
|
WO/2024/055078A1 |
The disclosure relates to a method of fermenting to form alcoholic and non-alcoholic products. The method may comprise providing a fermentation solution that includes a fermenting species and wool as a source of nutrients for the ferment...
|
|
WO/2024/057680A1 |
The purpose of the present invention is achieved by: a low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), a Japanese sake degree of -30 to +10, an amino acid degree of 2.0 to 10.0, and an acid degree of 5.0 to...
|
|
WO/2024/057404A1 |
The purpose of the present invention is solved by, inter alia, a low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), a sake meter value of -30 to +10, an amino acid level of 2.0 to 10.0, and an acidity of 5.0 t...
|
|
WO/2024/053297A1 |
The present invention addresses the problem of providing a beer-taste alcoholic beverage having an enhanced feeling of carbonation. As a means for solving the problem, provided is a beer-taste alcoholic beverage having a viscosity of 2.0...
|
|
WO/2024/047225A1 |
A beverage comprising at least one fermentative extract, characterized in that the fermentative extract is obtained from at least one agricultural secondary flow, the at least one agricultural secondary flow being an agricultural seconda...
|
|
WO/2024/041499A1 |
The present invention relates to a method for industrially producing mogroside, fructus momordicae sugar/wine, and mannitol by using fresh fructus momordicae. The method is characterized by comprising the following steps: S1, keeping fre...
|
|
WO/2024/037192A1 |
Provided a strain of Rhodotorula capable of efficiently degrading ethyl carbamate and use thereof. The present invention pertains to the technical field of food biology. Provided is a Rhodotorula strain DL-XSY01, which is capable of effi...
|
|
WO/2023/039216A9 |
A system and method is disclosed for accelerating the maturation of an alcoholic beverage including distilled spirits (e.g., whiskey or bourbon). The system and method may comprise assembling a maturation stave from at least one species ...
|
|
WO/2024/034289A1 |
The present invention addresses the problem of inhibiting deterioration of a container-packed alcohol beverage obtained by diluting a distilled liquor with water. The present invention involves combining: diluting a distilled liquor with...
|
|
WO/2024/029760A1 |
Provided are makgeolli (Korean rice wine) and a preparation method therefor, wherein the makgeolli contains fermented pear and decreases in the astringent taste caused by fermentation while offering a fragrant flavor with a unique savory...
|
|
WO/2024/018146A1 |
The present invention relates to a device for the microbiological stabilisation of a liquid, comprising: a helical transparent tube (1) having an internal diameter (di) between 0.2 and 20 mm, wherein the ratio of the internal diameter (d...
|
|
WO/2024/019043A1 |
Provided is a novel beverage containing a steviol glycoside and an alcohol. One embodiment of the present invention provides a beverage that contains one or more steviol glycosides selected from the group consisting of rebaudioside A, re...
|
|
WO/2024/018436A1 |
The present disclosure concerns a flavored porous material as well as a flavored beverage obtained from using such flavored porous material. The flavored porous material can be obtained from contacting a flavored solution (which can be o...
|
|
WO/2022/248888A9 |
The present invention provides an apparatus (100) and method for processing a beverage. The apparatus (100) comprises: an input (144), an output (143), a sonication chamber (134a, 134b) defined in a flow path between the input (144) and ...
|
|
WO/2024/008983A1 |
The present invention relates to a treatment method using plasma-activated water (PAW) for treating auxiliary timber materials for wine preservation, such as bottle corks and wooden barrels. The method disinfects and/or decontaminates th...
|
|
WO/2024/005188A1 |
The present invention provides a carbonation sensation imparting or enhancing agent, etc. containing a diester compound represented by general formula (I) as an active ingredient. [In the formula, R is a methyl group, ethyl group, or iso...
|
|
WO/2024/003160A1 |
The patent is related to use of one or more Pichia kluyveri strains for inhibiting or delaying growth of Saccharomyces spp. in beverages, preferably beverage with reduced alcohol content. Provided herein are also Pichia kluyveri deposite...
|
|
WO/2024/005054A1 |
Provided is a processed food product which has a xanthine/pyroglutamic acid ratio between the xanthine content (units: μg/g) and the pyroglutamic acid content (units: μg/g) of 0.0200 or less and a pyroglutamic acid content of 40 μg/g ...
|
|
WO/2023/249498A1 |
Disclosed are methods of epigenetic modification of microbes, including yeast and yeast starter cultures for use in fermentation of food products. The methods comprise contacting the microbe, yeast or yeast starter culture with an epigen...
|
