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WO/2016/104481A1 |
A liquid composition comprising aromatic and bitter components of citrus and obtained by extracting, in a solvent, citrus skin having cuts at 0.5-5.0 mm intervals on the surface thereof; a packaged beverage obtained by mixing the liquid ...
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WO/2016/104810A1 |
The purpose of the present invention is to improve the flavor of a beverage by selectively removing cyclic organic compounds which adversely affect the flavor of the beverage. This method for improving the favor of a beverage includes br...
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WO/2016/105458A1 |
A container assembly (10) for aging a liquid (14) includes: a container (12) that retains the liquid (14) being aged, the container (12) including a container aperture (24); and an oxygenator (16) that is positioned adjacent to the conta...
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WO/2016/100595A1 |
A method for making a Popsicle embedded with a liquid container is disclosed. The method for making a popsicle with a liquid container comprises: filling a plurality of liquid containers with liquor; sealing a plurality of top portions o...
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WO/2016/100871A1 |
Methods are provided for saccharifying a starch substrate, comprising contacting the starch substrate with a glucoamylase consisting or comprising of the amino acid sequence of Fusarium verticillioides glucoamylase (Fv-GA) and further co...
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WO/2016/090855A1 |
An automatic white wine blending system based on odor control. The system mainly comprises a raw material tank, a blending tank, a finished product tank, a pipeline system, and an industrial computer control platform. The blending tank c...
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WO/2016/090996A1 |
A method for controlling automatic liquor blending by means of real-time smell detection comprises: a method for real-time detection of liquor smell, a method for defining a liquor smell characteristic vector, and a control algorithm for...
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WO/2016/091229A1 |
Presented solution combines two separation methods, the freezing and the desorption by inert gas for the separation of the non-volatile and volatile aromatic compounds from the input wine raw material, particularly the aromatic compounds...
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WO/2016/093023A1 |
The present invention provides an unfermented beer-like foaming beverage that has sufficient body regardless of having an extremely low concentration of purine bodies. The present invention is an unfermented beer-like foaming beverage wh...
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WO/2016/092547A1 |
Alcoholic beverage-substitutes such as a beer-substitute, a wine-substitute, a cider-substitute, an alcopop-substitute or a spirit-substitute beverage, comprising a base liquid (e.g., a base beverage) and a 2-aminoindan derivative such a...
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WO/2016/088134A2 |
The invention relates to a process for the preparation of ethanol using mechanically compressed vapour as energy source for distillation and evaporation, wherein significantly less amount of steam energy [thermal energy] is required comp...
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WO/2016/087783A1 |
The present invention relates to a container (1) for raising and storing wine, which is noteworthy in that it comprises an external metal enclosure (2) comprising at least one body (21) in the overall shape of a hollow cylinder and a rea...
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WO/2016/087966A1 |
In a method and a device for air injection into a vinification tank (1) using air injection nozzles (2) installed therein, a rule is applied for automatic variation of injections with time, by a coordinated and combined action of the noz...
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WO/2016/083482A1 |
The present invention concerns a method for preparing beer or cider concentrate comprising alcohol and volatile components of beer or cider flavour, and further beer or cider prepared therefrom. In particular, the invention concerns a tw...
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WO/2016/080007A1 |
This method for producing a beer-tasting beverage is provided with: a step in which a starting-material juice is boiled; a step in which the juice, having been boiled, is cooled; a step in which a hop suspension, i.e. a mixture of hops a...
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WO/2016/081418A1 |
Filtration systems in which the ratios of minor components in mixtures can be balanced, and associated methods, are generally described. Certain embodiments are related to methods in which a portion of a retentate stream produced by filt...
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WO/2016/078147A1 |
A tincture for prevention of osteoporosis and bone fracturing, prepared from the following raw materials in parts by weight: 20-30 parts of Eucommia ulmoides, 20-30 parts of Morinda officinalis, 20-30 parts of Epimedium brevicornum Maxim...
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WO/2016/080282A1 |
This method for producing a beer-tasting beverage is provided with: a step in which a starting-material juice is boiled; a step in which the juice, having been boiled, is cooled; a step in which a hop suspension, i.e. a mixture of hops a...
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WO/2016/081399A1 |
Concentration control in filtration systems and associated methods are generally described. Streams originating from upstream filters and having similar concentrations of a target minor component and/or similar osmotic pressures can be m...
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WO/2016/081409A1 |
Flow control in multi-step filtration systems and associated methods are generally described. Certain embodiments are related to methods in which a single filter is used to perform multiple, separate filtration steps. In some cases, a di...
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WO/2016/067227A1 |
The tank (1) comprises a cylindrical vessel (2), air tight sealing means (4), associated at the top of this, pressure control means (6), and in addition: first gas adduction nozzles (71 ), located in proximity of the bottom (22) of said ...
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WO/2016/069654A1 |
Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene are also added to red wine to preserve the ...
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WO/2016/067177A1 |
An improved plant, in particular for the filtration of organic liquids in the food sector, comprising: - a feed tank (3), - a filtration bell (5) provided with filtering means (6) rotating inside it, said bell (5) communicating with said...
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WO/2016/063820A1 |
The present invention provides a beer-like effervescent beverage that has a beer-like bitter taste despite not using hops and malt as ingredients and not having off-flavors from malt and hops. The present invention: is a beer-like efferv...
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WO/2016/063822A1 |
Provided is a non-fermented beer-like effervescent drink which, even not having hops as a starting material, has a beer-like bitter taste. The invention relates to: a non-fermented beer-like effervescent drink which contains one or more ...
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WO/2016/063819A1 |
Provided is a non-fermented beer-like effervescent drink which, even not having hops as a starting material, has a beer-like bitter taste and an excellent foamy quality. The invention relates to: a non-fermented beer-like effervescent dr...
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WO/2016/063698A1 |
The present invention provides a containerized beverage for a person having difficulty swallowing, the beverage containing a thickening agent, having a viscosity of 50 mPa • s or above, and being packed in a light-blocking container.
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WO/2016/063823A1 |
Provided is a non-fermented beer-like effervescent drink which, even not having hops as a starting material, has a beer-like bitter taste. The invention relates to: a non-fermented beer-like effervescent drink which contains two or more ...
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WO/2016/063821A1 |
The present invention provides a non-fermented beer-like effervescent beverage having a beer-like refreshing aftertaste and little oiliness, despite using a water-soluble dietary fiber as a raw material to reduce calories. The present in...
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WO/2016/063818A1 |
The present invention provides a non-fermented beer-like effervescent beverage having beer-like bitterness when using a bitter substance other than hops. The present invention is: a non-fermented beer-like effervescent beverage comprisin...
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WO/2016/058574A1 |
The invention relates to a concentrate used for the preparation of a cocktail, in which a cocktail concentrate (3) is entrapped in a frozen outer envelope (2) which is composed of a liquid.
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WO/2016/058202A1 |
A traditional Chinese medicine composition for treating rheumatic and rheumatoid arthritis, composed of the following raw ingredients (parts by weight): Codonopsis pilosula (20-50), Radix aconiti preparata (40-80), Aconiti kusnezoffii pr...
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WO/2016/055603A1 |
The invention relates to a method for producing a fermented drink. The method comprises the initiation of the fermentation by inoculating the fermentable drink with fermentative bacteria in the form of biofilm.
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WO/2016/052462A1 |
The purpose of the present invention is to provide a simple method in which, when distilling a mixture of ethanol, water, and biological raw materials, more aromatic components can be obtained and undesirable odors can be prevented from ...
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WO/2016/049173A1 |
This disclosure describes methods, devices, and systems for introducing cavitations into a liquid. In some implementations, the methods and devices allow for small batch processing of a liquid with a transducer, which introduces ultrason...
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WO/2016/046481A1 |
The invention relates to a method for the treatment of pieces of wood, preferably oak, involving the following steps: • (a) drying the pieces of wood, • (b) mechanical conversion, and • (c) possibly heating. It also relates to the ...
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WO/2016/044377A1 |
A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey, a beer, a gin, a vermouth, a rum, or a tequila. A packaged beverage pr...
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WO/2016/041256A1 |
A traditional Chinese medicine capable of activating blood and nourishing liver and kidney. The traditional Chinese medicine is prepared by using the following ingredients: 6 to 10 g of parasitic loranthus, 7 to 12 g of caulis spatholobi...
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WO/2016/035764A1 |
A beer-flavor alcoholic beverage substantially free of dietary fiber, the beer-flavor alcoholic beverage containing (A) a component derived from wheat, (B) one or more acids selected from the group consisting of citric acid, lactic acid,...
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WO/2016/035763A1 |
The present invention is a beer-flavor alcoholic beverage containing: (A) a barley-derived component; (B) at least one species of acid selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid; and (...
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WO/2015/110484A9 |
The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced co...
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WO/2016/024561A1 |
To reduce the bitterness and irritating sensation caused by the alcohol in an alcoholic beverage by causing the alcoholic beverage to contain 0.001-500 mg/L of mangiferin.
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WO/2016/011488A1 |
A method of clarifying a liquid containing particles, the method comprising; a) separating the liquid into at least two streams having different particle distributions; b) adding one or more fining agents to one of the streams to cause f...
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WO/2016/006552A1 |
The problem of the present invention is to provide a colored food in which the original good flavor of the food is preserved and pigment discoloration of the food is suppressed. Provided is a colored food that includes rosmarinic acid an...
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WO/2016/004695A1 |
A maca health wine, prepared according to the following steps: 1) weighing powdered maca, jujube, jade bamboo and gynostemma on the basis of a certain mass ratio, and after mixing, using same as a Chinese medicine powder; 2) implementing...
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WO/2016/004696A1 |
A maca health red wine, said maca health red wine being formed by mixing components of the following parts by weight: 100-300 parts by weight of medicine liquid extract, 20-30 parts by weight of propolis liquid, 700-900 parts by weight o...
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WO/2016/006340A1 |
The present invention addresses the problem of providing a non-fermented beer-flavored alcoholic beverage that does not suffer from the problem of an obtrusive irritating alcoholic odor or sensation of alcohol, affords an excellent sensa...
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WO/2016/005640A1 |
Method for preventing undesirable aromas in production processes for liquid foodstuffs, such as wine or cider, combined with bactericidal activity, through the use of a kaolin-silver compound. The method may be used in a preventive or re...
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WO/2016/006316A1 |
The present invention addresses the problem of providing a beer-like beverage which exhibits increased complexity, body and depth of the beer-like flavor thereof. The means for solving this problem is a beer-like beverage obtained by inc...
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WO/2016/001906A1 |
A punching device for marc floating on must (M) in fermentation inside a tank (V) comprises means (10) for the vertical support of a first pneumatic cylinder (40) provided with a pusher element (50) applied to the lower end of its stem (...
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