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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...
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WO/2024/056105A1 |
A whole-wheat barrel-aged strong Lager beer, the alcohol degree of the whole-wheat barrel-aged strong Lager beer is 10% vol to 12% vol, the bitterness is 20 BU to 60 BU, the original wort concentration is 22° P to 25° P, the real ferme...
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WO/2024/058154A1 |
The object of the present invention is to provide a distillation apparatus for a distilled liquor, a method for producing a distilled liquor, and a distillation system for a distilled liquor, which are capable of reducing CO2 emissions w...
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WO/2024/044862A1 |
The present invention discloses a fining agent for fining beverages rich in phenolic compounds based on a combination of proteins similar to those in human saliva and with high interaction with wine tannins and combined with an autolysed...
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WO/2024/046843A1 |
The present invention relates to liquid beer concentrate having a water content of 25-90 wt.%, a carbohydrate content of 5-50 wt.%, a protein content of 1-6 wt.% and an ethanol content of 0-50 wt.%, said liquid beer concentrate comprisin...
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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...
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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 ...
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WO/2024/025046A1 |
The purpose of the present invention is to provide a method for producing a potato beer having excellent taste and flavor compared to existing potato beers and having a similar taste and flavor to existing conventional beers. The present...
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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...
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WO/2024/017777A1 |
The invention relates to a filter layer containing a fibre matrix and an adsorbent embedded in the fibre matrix for the targeted removal of substances that impair the taste, in particular from wine, as well as a filter system with such a...
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WO/2024/008256A1 |
The present invention relates to an improved apparatus and process for separation of compounds from a biological composition by means of a dynamic layer of sorption material.
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WO/2023/245136A1 |
The present disclosure relates to an additive free flavored tequila produced by an unflavored silver or Blanco tequila rested in a seasoned new oak barrel for at least a month to acquire a flavor imparted by the seasoned new oak barrel. ...
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WO/2023/238094A1 |
The invention discloses an apparatus for controlled maturation of spirit. The apparatus contains a reaction vessel (100) designed to Critically Control Maturation of Spirits (CCMS) to attain consistent quality of the matured spirit irres...
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WO/2023/238554A1 |
Provided is a beverage dispensing device that has excellent manual operability, facilitates adjustment of foam quality, and provides high reproducibility of an adjusted foam quality. A beverage dispensing device (100) comprises: an opera...
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WO/2023/232748A1 |
The present disclosure is directed to a method for producing a non-alcoholic liquid product or a low-alcoholic liquid product, the method comprising nanofiltration, ultrafiltration, dialysis, or any combination thereof, of a grape mash w...
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WO/2023/229977A1 |
A method of purifying a hop raw material includes subjecting the hop raw material to a first processing step to form a hop oil extract substantially free of lipids, waxes, flavonoids, and plant matter, collecting the hop oil extract, and...
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WO/2023/223334A1 |
A composition of Blending water for enhancing flavor of liquor. More particularly the present invention further provides composition of the blending water and the process for the preparation thereof wherein the blending water is prepared...
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WO/2023/222731A1 |
The present invention relates to a powder for preserving a wine container, notably used for winemaking and/or wine maturing, comprising, as active substances: between 10.0% and 50.0% by weight of hydrolysable tannins, and between 15.0% a...
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WO/2023/215569A1 |
A system is provided including an extraction device, a finishing device, and an ultrasonic energy device. The extraction device comprises an interior volume for holding a beverage and the ultrasonic energy device is configured for subjec...
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WO/2023/200755A1 |
A device for rapidly aging alcoholic beverages in the home, bar or restaurant is provided. This device contains a vessel to hold the alcoholic beverage, with an ultrasonic transducer attached. This device is designed to allow the user to...
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WO/2023/198532A1 |
The present invention relates to a method and system for reducing water consumption in a membrane dealcoholization process. The system comprises a dealcoholization section and a polishing section, where the polishing section comprises on...
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WO/2023/174959A1 |
The present invention relates to a process for clarifying a liquid obtained from a plant material, wherein said process involves the use of laccase and fungal p- glucans.
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WO/2023/171340A1 |
The present invention addresses the problem of providing a post-fermentation de-alcoholized beer-taste beverage that has an improved alcohol flavor and reduced natto odor. The solution to this problem is a beer-taste low-alcohol beverage...
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WO/2023/169753A1 |
There is described a conditioning device (1, 1', 1'') for conditioning a process fluid to be used within a packaging plant (2) for the packaging of a pourable product. The conditioning device (1, 1', 1'') comprises one or more inlets (6)...
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WO/2023/166459A1 |
The invention relates to a polymer obtained from the cross-linking reaction of chitosan or a derivative thereof, such as carboxymethyl chitosan, phytic acid or salts thereof and polyaspartate. The invention also relates to the use of the...
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WO/2023/166454A1 |
The invention relates to the use of a polymer obtained from the cross-linking reaction between chitosan or a derivative thereof, for example carboxymethyl chitosan, and phytic acid or a salt thereof, to prevent and/or to mitigate the phe...
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WO/2023/166229A1 |
Disclosed is a hermetic barrel (1) provided with a rotary device, which includes wood chips and aeolipic dispensing, for ageing wines and spirits. The barrel (1) comprises: a series of actuation, instrumentation and control elements, dis...
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WO/2023/133454A1 |
A process for the accelerated aging and integrated flavoring of alcoholic beverages with selective control over the final flavor profile is described using size- reduced wood and plant-based biomass products in a rapidly-recirculating sy...
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WO/2023/126806A1 |
Spirit drink, in particular of the bitter type, characterized by the fact that it includes the following ingredients: - concentrated fruit juices, preferably concentrated berry juices, - at least one aromatic plant extract, preferably a ...
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WO/2023/118887A1 |
A method for controlling maturation and producing an enhanced non-alcoholic beverage. Particularly, the method can be embodied by a system that incorporates a maturation vessel (26) where flavour is transferred from woodchips (32) held t...
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WO/2023/110915A1 |
The invention relates to a method for sequestering methionine molecules contained in a liquid medium, comprising contacting this liquid medium with a solid polymer material comprising monomer units based on porphyrin containing copper. T...
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WO/2023/108683A1 |
A Rhizome of Fragrant Solomonseal wine, which is brewed from the following raw materials in parts by weight: 55-65 parts of barley; 35-45 parts of soybeans; 65-75 parts of glutinous rice; 10-15 parts of Indian Bread, 10-15 parts of Cochi...
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WO/2023/111792A1 |
The invention discloses a method for processing including manufacturing and/or packaging and/or preserving beverages, which includes the step of adding a suitable plant material or plant material blend to a substrate within a vessel so a...
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WO/2023/113655A1 |
The invention relates to the alcohol industry and is intended for electrochemically purifying alcoholic beverages of fusel alcohols. The invention relates to a method for purifying alcoholic beverages of fusel alcohols in which an alcoho...
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WO/2023/104861A1 |
The present invention relates to a method for the de-alcoholisation of potable alcohol, a device for carrying out said method, and to the uses thereof.
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WO/2023/099480A2 |
The present invention relates to a process for the prevention or reduction of haze in a beverage by the addition of an endoprotease.
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WO/2023/062715A1 |
The present invention pertains to a method for manufacturing a low-alcohol beverage by removing ethanol from an alcohol-containing beverage, said method comprising, while maintaining the temperature of the alcohol-containing beverage at ...
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WO/2023/049308A1 |
The present disclosure generally relates to the use of certain vanillyl ethers to modify the flavor of distilled spirits. In some embodiments, the flavor modification relates to enhancing the perceived smoothness of a distilled spirit, e...
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WO/2023/042050A1 |
A device (10) for preserving a liquid inside a container (20), said device (10) comprising a pressurizing circuit (100) arranged to pressurize the container (20), said pressurizing circuit (100) comprising a fastening element (110) arran...
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WO/2023/037080A1 |
The present invention relates to a method for dealcoholization of a volume V1 of a wine having a percentage of alcohol by volume (ABV) of ABV value (1), comprising the implementation of the following steps: a) separating the volume V1 of...
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WO/2023/030698A1 |
The invention relates to a method of producing a beverage comprising the steps of (a) fermenting a wort using a culture comprising a maltose-negative yeast strain to obtain a fermented beverage having an alcohol content of less than 1.00...
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WO/2023/012217A1 |
The present invention relates to a process of manufacturing a liquid alcoholic beer concentrate, said process comprising: providing a low alcohol beer having an ethanol content of 0-1 % ABV, a free amino nitrogen content of 8-400 mg/L an...
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WO/2023/281453A1 |
The present invention provides a process and apparatus for treating a continuous flow of a coloured wort liquid to provide a continuous flow of decolourised wort liquid.
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WO/2023/276444A1 |
The present invention addresses the problem of providing a beer-flavored low-alcohol beverage that has body to the taste, a nice balance between the intensity of rich flavor and the intensity of aroma, and fruity and flowery aromas. A so...
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WO/2023/277654A1 |
The present invention relates to a method for preparing coffee wine by means of coffee cherries, the method comprising the steps of: (A) mashing coffee cherries including parchment and outer skin covering the parchment, and then adding w...
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WO/2022/268307A1 |
The invention relates to a device and a method for filtering beer using at least one pack of modules with a plurality of modules each for crossflow filtration, wherein, during a filtering cycle, in a pack (3) of modules at least temporar...
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WO/2022/266456A2 |
The present invention relates to endoproteases. More particularly, the present invention relates to the use of endoproteases for reduction or elimination of beer haze.
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WO/2022/248514A1 |
The invention relates to a device (1) for preserving beverages, comprising a measuring device (3) which is suitable and designed to determine a flow rate of a liquid flowing through a beverage line (10), and comprising a pump device (4) ...
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WO/2022/245102A1 |
A wine oxidation prevention device for preventing wine from oxidizing, according to an embodiment of the present invention, may comprise: a sealing part, which can be inserted into a wine bottle and is configured to block air from coming...
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WO/2022/238330A1 |
A fining formulation/agent contains pectin, particularly, low-methoxy pectin, and yeast extract. A method of fining beverages, particularly beers and wines, including adding the fining formulation/agent to a beverage, particularly during...
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