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WO/2014/056498A1 |
The invention relates to a malting method, in particular in the context of the production of beer, in which raw fruit is steeped in water, wherein the mixture comprising the water and the raw fruit is set vibrating mechanically during at...
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WO/2014/058572A1 |
A fungal alpha amylase is provided from Talaromyces emersonii (TeAmy1), along with variants of the same. TeAmy1 has an optimal pH of 3.5 and is operable over a temperature range of at least 30 75ºC, allowing the enzyme to be used in com...
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WO/2014/050840A1 |
Provided are: an extract or the like, which can impart a bitter taste and a flavor and can also impart tastes including a body taste and a rich taste without increasing an astringent taste or a harsh taste; and a beverage having an excel...
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WO/2014/038546A1 |
Provided are a production method for a beer-flavored beverage characterized in that hops are selected and added on the basis of the age of said hops, and a flavor adjustment method for a beer-flavored beverage characterized in that hops ...
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WO/2014/029653A1 |
The present invention relates to a rotatable raking and grain-removing apparatus for a lauter tun, having a rotary shaft, a rotatable support arm, which extends in a radial direction from the rotary shaft outwards, and a plurality of bar...
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WO/2014/019220A1 |
The present invention provides a xylanase comprising amino acid sequence as set forth in SEQ ID No.l, SEQ ID No.2 or SEQ ID No.8, and a nucleotide sequence encoding said xylanase shown as SEQ ID No.3, SEQ ID No.4 or SEQ ID No.5. The pres...
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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/2014/016187A2 |
An important cost factor in beer production are expensive brewery installations, in particular fermentation and storage cellars. Another important cost factor in supplying customers with draft beer or similar beverages is the transport o...
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WO/2014/016065A1 |
The invention relates to a method for kiln drying of material for kiln drying, especially cereal, pseudocereal, oilseeds or pulses, and to an apparatus especially for conduction of the method, wherein the method includes, as process step...
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WO/2014/016387A1 |
The present invention relates to a process for producing an extra-low-carbon or ultra-low-carbon steel slab, strip or sheet, and to a slab, strip or sheet produced thereby.
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WO/2014/014683A1 |
Feed compositions and methods of making feed compositions are disclosed herein. The feed compositions may include, on a dry weight basis, crude protein in an amount of about 40 wt% or greater, crude fat in an amount of up to about 20 wt%...
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WO/2014/012527A1 |
The invention relates to a method for bottling beer, with a storage tank (03), a first heat exchanger (07) and a bottling device (04), wherein beer is conveyed from the storage tank (03) at a temperature between 0°C and 8°C to the firs...
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WO/2014/014682A1 |
Protein feed compositions and methods of making the protein feed compositions are disclosed herein. The protein feed compositions may comprise zein and are derived from a starch-based feedstock-to-ethanol fermentation conversion process ...
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WO/2013/191264A1 |
The present invention pertains to a novel beverage having improved carbonation quality. Specifically, the present invention pertains to a carbonated beverage having improved carbonation quality and containing a hops oxidation reaction pr...
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WO/2013/191258A1 |
The present invention pertains to a beverage having improved flavor. Specifically, the present invention pertains to a beverage having improved flavor and containing an aqueous medium extract of hops used in oxidation.
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WO/2013/183006A1 |
The present invention relates to a method for continuous or semi-continuous production of wort, which includes the following steps: a) preparing mash by mashing raw materials that contain starch, optionally malted and optionally previous...
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WO/2013/181496A1 |
The invention relates to an alcoholic fermentation process in the presence of one or more high alcohol tolerant yeast and one or more maltotriose positive yeast. The process of the present invention can be a fermentation process for the ...
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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/2013/167573A1 |
This invention relates to wort making for brewing and non alcoholic beverages. More particularly it relates to methods for preparing a wort comprising a high level of free amino acids employing use of various enzymes including different ...
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WO/2013/159918A1 |
2.1. In beer brewing, the hot break is separated from the wort in a trub separator after boiling the wort. During this process, there are material conversions in the wort, the conversion products of which are undesirable in part. Such pr...
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WO/2013/163041A1 |
Processes for increasing yield in the malting process are described. Utilization of an extract in the germination stage of the malting process can result in an increased malt yield without substantially affecting the quality of the resul...
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WO/2013/152276A2 |
A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1%wt ethyl ...
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WO/2013/146348A1 |
The invention provides a beer-flavored alcoholic beverage using dietary fiber as a portion of the raw materials, wherein the beer-flavored beverage ensures a beer flavor and improves the undesirable aftertaste derived from the dietary fi...
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WO/2013/133119A1 |
Provided are an effervescent beverage product showing excellent foaming properties and a method relating to the same. This effervescent beverage product comprises an effervescent beverage and a container for holding the effervescent beve...
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WO/2013/107598A1 |
The present invention concerns an alcohol free or low alcohol fermented malt based beverage having an alcohol content of not more than 1.0 vol.%, preferably not more than 0.7 vol.%, having an aroma profile close to the one of alcoholic l...
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WO/2013/107608A1 |
The present invention relates to a process for production of beadlets comprising hop acids salts in a matrix comprising at least one starch and/or starch derivative, to such beadlets and to the use of such specific beadlets.
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WO/2013/102644A1 |
The invention relates to a process for producing beer by the high-gravity blending process, comprising at least the process steps brewing the beer, filtering the beer and packaging the beer into containers, wherein, after the process ste...
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WO/2013/099535A1 |
Disclosed is a method for producing a fermented malt beverage using hop as a starting material. In this method, hop is preliminarily heated for 1 minute or longer and shorter than 60 minutes at a temperature of 65oC or higher and lower t...
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WO/2013/099737A1 |
The purpose of the present invention is to provide a method for producing a fermented malt beverage which has a reduced carbohydrate content while keeping the taste of a beer. The present invention provides a method for producing a ferme...
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WO/2013/094134A1 |
The purpose of the present invention is to provide a method for producing a fermented malt beverage capable of stably imparting a sufficiently strong herbal flavor or fruity flavor to the fermented malt beverage, and a fermented malt bev...
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WO/2013/088729A1 |
[Problem] To provide a method for producing a fermented alcoholic beverage using malt in an amount less than 25%, or a beer-like fermented alcoholic beverage which uses barley or another grain but does not use malt, wherein: used yeast i...
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WO/2013/084573A1 |
The present invention provides a method for producing a beer taste beverage wherein a step for filtering wort can be carried out using such a large-scaled wort filtration device as having been conventionally used in breweries, even in a ...
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WO/2013/080354A1 |
The objective of the present invention is to impart a beer-like flavour to an unfermented beer-flavoured beverage. The solution to achieve the objective is a method for manufacturing an unfermented beer-flavoured beverage, the method com...
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WO/2013/077054A1 |
The purpose of the present invention is to provide a non-alcoholic beer-flavored beverage with a tangy taste. Provided is a non-alcoholic beer-flavored beverage wherein the weight ratio of polyphenols with respect to the total extract co...
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WO/2013/077056A1 |
The purpose of the present invention is to provide a low-carbohydrate, low-calorie non-alcoholic beer with a crisp taste. Provided is a non-alcoholic beer wherein the total extract content falls within a specific range, said non-alcoholi...
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WO/2013/068999A1 |
According to a first aspect of the invention, there is provided an improved process for the manufacture of an alcoholic beverage, including the steps of providing a sugar source, subjecting the sugar source to at least one instance of fe...
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WO/2013/064846A1 |
A brewing vessel (250) is provided for processing a brewing composition made up of a number of ingredients. The vessel (250) has a base (252) and contains at least one fluid processor (10) which, in use, lies below the surface level of t...
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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/2013/044984A1 |
The invention relates to a method and a device for steeping, germinating, kilning, fermenting grain, wherein the device comprises a container (3) having at least one plate (20) which can be mounted in the container and having at least on...
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WO/2013/041496A1 |
The present invention provides a method for the manufacture of a fermented product, which is capable of being mixed with at least sweetener and water to form kvas beverage comprising the steps of either: a) blending kvas wort with sweete...
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WO/2013/030398A1 |
It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varie...
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WO/2013/030082A1 |
The invention relates to a method for producing beer comprising the steps of: preparing a mash, carrying out a solid/liquid separation of the mash to obtain a wort, dividing the wort into a) a highly concentrated part with a first wort a...
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WO/2013/030853A1 |
A beer obtained from the fermentation process of cereals and/or legumes is described. Said beer is characterized in that it comprises isoflavones aglycons that are biologically active forms of isoflavones.
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WO/2013/027813A1 |
The purpose of the present invention is to provide a composition which is effective for improving head stability of a beer-type sparkling beverage or the like. Provided is a composition containing, as an active ingredient, a protein or a...
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WO/2013/027369A1 |
The purpose of the present invention is to provide: a method for producing an alcohol-free beer-taste sparkling beverage which has a fruity aroma imparted thereto with a reduced off flavor; and an alcohol-free beer-taste sparkling bevera...
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WO/2013/024065A1 |
The present invention relates to a filtering apparatus and method for mixing a compound of solid and fluid phases, separating the phases and/or extracting fluid from the compound. One embodiment of the invention discloses a filtering app...
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WO/2013/021177A1 |
The present invention relates to antifoam agents. We describe an antifoaming agent comprising a carbon dioxide or organic solvent extract of a beer or brewing related material, such as at least one material selected from hops, yeast, ric...
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WO/2013/017581A1 |
The invention concerns a method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it comprises the following steps: providing a gas stream containing hydroge...
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WO/2013/007369A1 |
The present invention relates to a method of producing a concentrate malt product comprising heating a liquid mart product at a temperature where precipitation is avoided such as from 25 °C to 90 °C for a sufficient time to produce the...
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WO/2012/175299A1 |
The invention relates to a method and a device for the germination, kiln drying, and fermentation or combinations thereof of corn, in particular grain, pseudo-grain, oil seeds, or legumes. The device comprises a receiving device (2) for ...
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