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WO/2014/155314A1 |
The method and the relative kit for preserving an alimentary liquid (wine, oil and all alimentary liquids), in a container having a tapping tap in proximity to its base, have the characteristic that only during the drawing of the aliment...
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WO/2014/135578A2 |
A wine tartaric stabilization system. A wine tartaric stabilization system, completely made of stainless steel 316, which is based on the use of p H-Stab ionic exchange resins, as authorized by Regulation no. 1234/07 and no. 606/09. Upon...
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WO/2014/132176A2 |
The present invention corresponds to a method for the removal of unwanted phenolic compounds from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment...
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WO/2014/125062A1 |
The invention relates to a device and a method for heating a fermentable starting product in order to produce a beverage, comprising a line (1a) which is arranged within a combustion chamber (3) and via which a part of a heat dispensed f...
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WO/2014/115062A2 |
Device for protecting a liquid (10) from oxidation inside a container (1) comprising first means (5, 50) for supplying the liquid (10) inside said container (1), second means (6, 60) for supplying the liquid (10) outside the container (1...
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WO/2014/114827A1 |
The invention relates to a stopper for bottles for alcoholic drinks, comprising a cylindrical body (1a) made of cork or a polymer for covering the mouth (4a) of a bottle (4), and a piece of wood selected from the types of wood suitable f...
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WO/2014/106764A1 |
A liquid container (10) for producing and/or storing liquids, in particular alcoholic liquids, intended for consumption comprises a container (12) that is open at one end, can be closed by a lid (36) and has container walls (14) with an ...
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WO/2014/079809A1 |
The present invention relates to a taste-modifying device (1) for liquid food, comprising organoleptic molecules sensitive to magnetic fields, said liquid food passes through said device, from a liquid inlet (11a) to a liquid outlet (11b...
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WO/2014/076108A1 |
The present invention describes a method for producing carbon-dioxide-containing drinks having a reduced gushing potential, wherein gallotannins are added to the drink.
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WO/2014/065543A1 |
The present invention provides a method for preparing foaming traditional grain liquor, comprising the steps of: (a) preparing a saccharified product by hydrolyzing a grain or a grain powder and treating the hydrolyzed product with a sac...
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WO/2014/062632A1 |
Disclosed herein are compositions of, synthesis methods and methods of use for improved molecularly imprinted polymers useful for extracting target molecule compounds of wine.
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WO/2014/054855A1 |
The present invention relates to a method for preparing soju, and more particularly, to a method for preparing soju that contains a mineral by eluting the mineral contained in barley stones and actively using the eluted mineral in prepar...
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WO/2014/051305A2 |
The present invention provides a method for preparing a fermented Ginkgo biloba beverage, comprising the steps of: preparing a Ginkgo biloba hydrolysate by mixing Ginkgo biloba with a heat-resistant amylase and enzymatically reacting sam...
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WO/2014/032445A1 |
Disclosed is a manufacturing process for soy sauce aroma type flavoring liquor, comprising processing steps of collecting wine tailings, distilling, preparing aroma-increasing liquid, mixed distilling and the like. According to the inven...
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WO/2014/028988A1 |
A description is given of a packaging for containing and extracting a fizzy beverage, preferably draft or bottled beer, with the addition of a gas suitable for beverages and of low solubility in the fizzy liquid, preferably nitrogen, sai...
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WO/2014/019219A1 |
New enzymes with improved properties and compositions comprising these enzymes suitable for use in the production of a food, feed, or malt beverage product, such as in a brewing process, are provided.
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WO/2014/015417A1 |
The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. The process involves first converting at least some...
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WO/2014/014346A1 |
A filtration module is disclosed, comprising at least one hollow capillary filtration membrane, in particular having a retentate side inside the hollow capillary and a permeate side outside the capillary,characterized in that the retenta...
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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/2013/178060A1 |
Disclosed is a high-speed, powered decanter, comprising: a first wine glass body (1), wherein a first cavity (11) is provided at the top part of the first wine glass body (1) and a mixed flow channel (13) is provided at the lower part, t...
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WO/2013/177645A1 |
Contamination of Brazilian sugar-cane rum by ethyl carbamate, a potentially carcinogenic substance, is considered an obstacle to export of the beverage. Copper is involved in ethyl-carbamate-formation reactions, and the replacement there...
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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/2013/157692A1 |
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/2013/142375A2 |
Certain embodiments provide apparatuses and methods for removing alcohol from alcoholic beverages. In certain embodiments, the apparatus includes a vessel, a fluid conduit configured to be inserted into a beverage, the fluid conduit conf...
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WO/2013/104100A1 |
A multifunctional wine decanter comprises a hopper (1) and an internal cone drum (2). The hopper (1) comprises a conical hopper body (10) and a neck pipe (12) connected and communicated with the bottom end of the conical hopper body (10)...
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WO/2013/104085A1 |
A new-style decanter comprises an outer shell provided with a liquid outlet passage, and an inner shell nested in the outer shell and provided with a liquid outlet hole. An inner wall of the outer shell and an outer wall of the inner she...
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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/2013/063836A1 |
A beer sterilization method comprising successive processes of beer temperature rise, sterilizing and temperature fall by means of spaying, wherein the sterilization process only requires a temperature of 50-60°C for 15 minutes to kill ...
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WO/2013/056226A1 |
Disclosed herein are compositions of, and methods of use for, molecularly imprinted polymers useful for extracting and/or detecting target molecule compounds of wine.
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WO/2013/053162A1 |
A wine decanter comprises a wine feeding funnel that axially passes through the whole body of the wine decanter, a mixing cavity, and a wine discharge funnel. A gas guide tube is disposed in the wine feeding funnel. One end of the gas gu...
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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/2013/050641A1 |
The present invention proposes new sources of raw materials for isolating fungi with amino oxidase enzyme activity. Specifically, the fungi described in the present invention originate from vines and other natural ecological niches close...
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WO/2013/044547A1 |
A multipurpose decanter comprising a housing, an air transfer tube, an air outlet tube, a control system, an oxygen-generating apparatus, a base, and a first shaking mechanism. The housing has arranged therein a second shaking mechanism....
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WO/2013/029317A1 |
An energy-saving beer sterilization machine. A chain for conveying beer bottles is disposed in an casing of the sterilization machine. Two ends of the conveying chain are a beer bottle inlet and a beer bottle outlet respectively. A tempe...
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WO/2013/027049A1 |
A container (22) includes an oxygen-sensitive beverage, for example a vitamin C-containing beverage. A closure (40) seals the mouth (28) of container (22). The closure includes an oxygen scavenging structure, for example a closure, which...
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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/2013/008003A1 |
The invention provides an apparatus and a method that reduces fluid loss from a cask during a maturation process by sealably enclosing the cask in a vessel that provides an expansion volume to receive fluid vapour from the cask, a monito...
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WO/2012/165272A1 |
The purpose of the invention is to provide: a mixed distilled liquor imparted with a flavor; and a method for producing a mixed distilled liquor imparted with a flavor. A mixed distilled liquor having an enhanced flavor or an enhanced ta...
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WO/2012/161230A1 |
Provided is a method for producing alcohol for fuel or alcohol that is useful as a food by fermenting a tree that is difficult to ferment, the method characterized in comprising a step for obtaining a tree decomposition product by decomp...
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WO/2012/144935A1 |
The invention relates to the food industry. A liquid product, including vodka, is processed by being passed through a mixture of sorbing components or other fillers. Each product portion poured out of the bottle into a drinking vessel is...
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WO/2012/136554A1 |
Process for the stabilising of alcoholic drinks and precursors and derivatives thereof, consisting in adding thereto a solution containing polyglutamate and/or polyaspartate.
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WO/2012/128183A1 |
[Problem] To provide a material capable of suppressing changes in flavor, including mouth feel, when drinking an alcohol-containing carbonated beverage by inhibiting loss of carbonation over time in the alcohol-containing carbonated beve...
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WO/2012/123059A1 |
The invention relates to an apparatus and to a process for stabilizing a liquid (B), especially beer, comprising at least one first and second filter unit (F1, F2) and at least one intermediate storage unit (ZSU) to accommodate a regener...
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WO/2012/075102A9 |
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WO/2012/123608A1 |
Device and method for neutralization of pathogenic elements in oenological processes, using ultrasound, which is characterized in that the invention proposes that the organisms existing in the must may be eliminated by the production, in...
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WO/2012/120109A1 |
The disclosure relates to a closure (10) for a container (12), such as, for example, a wine bottle. In one embodiment, the closure (10) includes an oxidant releasing agent (26) that is adapted to release oxygen into an interior portion o...
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