| Document |
Document Title |
|
WO/2018/200538A1 |
A system and method are provided to produce a beverage concentrate such as a beer extract. A forward osmosis (FO) filtration technique removes pure water from a conventional brewed beer; accordingly, the beer extract can be produced with...
|
|
WO/2018/185334A1 |
The invention relates to a device for pouring fluid (F) stored in a container (20) by inclining the container (20), the device (10) comprising: - a first part (100) comprising at least one collecting orifice (130) for collecting the flui...
|
|
WO/2018/180187A1 |
The present invention addresses the problem of providing a practically useful method whereby ethyl carbamate in a food or beverage can be efficiently degraded. A food or beverage containing ethyl carbamate is treated with an esterase to ...
|
|
WO/2018/163026A1 |
Barrel in particular for alcoholic beverages and especially for fermentation and/or vinification processes, which barrel has a horizontal central longitudinal axis which intersects a front wall and a back wall and a mantle wall closing o...
|
|
WO/2018/156009A1 |
A method for improving an organoleptic properties of beverage substance, comprising steps of; pouring a magnetized liquid into a container; and soaking the beverage substance into the container, in such way that the magnetized liquid wea...
|
|
WO/2018/156010A1 |
An apparatus (100) for producing a liquid having magnetic properties using a plurality of filtration medium, in which the filtration medium comprising: ion-exchange medium (103) for releasing negative ions of the liquid to form an ionize...
|
|
WO/2018/147154A1 |
Provided is a production method for a distilled liquor containing a significant amount of a sansho pepper component. This production method uses sansho pepper whereby a solution obtained by steeping 20 g of the pepper per 1,000 ml of pot...
|
|
WO/2018/147153A1 |
Provided is an alcoholic beverage that has reduced alcohol-derived bitterness and irritativeness, provides sweetness and depth, suppresses traditional aroma and flavor, or provides a novel aroma and flavor. This alcoholic beverage has an...
|
|
WO/2018/146593A1 |
A plant (10) intended for the extraction of flavours for use in winemaking and/or food in general, comprising a tank (11) containing a liquid to be treated originating from an inlet pipe (19), wherein said tank (11) is connected by pipes...
|
|
WO/2018/146525A1 |
The present invention relates to a magnetic and electromagnetic device that molecularly modifies non-combustible fluids, liquids and gases by means of magnetic turbulence. The device combines magnetic and electromagnetic fields for produ...
|
|
WO/2018/146610A1 |
Process for the protein stabilization of an oenological liquid, comprising a step of preparation of an oenological liquid (3) containing proteins, a step of application of at least one pulsed electric field to the oenological liquid (3),...
|
|
WO/2018/147152A1 |
Provided is an alcoholic beverage that has reduced alcohol-derived bitterness and irritativeness, provides refreshment and depth, suppresses traditional aroma and flavor, or provides a novel sansho pepper-intrinsic (or similar) aroma com...
|
|
WO/2018/142089A1 |
Wine-making process comprising, in the following order: 1) a step of collecting harvested grapes, 2) a step of stripping, 3) a step of pressing, 4) a step of separation of must and pomace, 5) a step of reserving the pomace under inert at...
|
|
WO/2018/138451A1 |
The invention relates to a method for producing a beverage, comprising steps of flltering the beverage followed by a bottling step, characterised in that the last filtration step before bottling is a tangential filtration on a thermoresi...
|
|
WO/2018/138704A1 |
A method for purifying distilled spirits includes cooling a distilled spirit to a temperature at which contaminants in the selected distilled spirit crystallize. The cooled, selected distilled spirit is passed through a first hollow fibe...
|
|
WO/2018/134396A1 |
The invention relates to a method for separating yeast out of yeast-containing liquids, in particular beverages, having the steps: - conducting a yeast-containing unfiltered liquid to be filtered through a depth filter medium consisting ...
|
|
WO/2018/134285A1 |
A method for preparing beer concentrate, comprising the steps of: A) Subjecting beer or cider (1) to a first concentration step to obtain a retentate (2) and a permeate (3) comprising alcohol (3a) and volatile flavour components (3b), B)...
|
|
WO/2018/130760A1 |
The present invention relates to an enzymatic method for removing sulphite. In particular, the present invention relates to a method for converting sulphite present in a composition into thiosulphate, comprising the introduction of 3-mer...
|
|
WO/2018/128623A1 |
This invention concerns ultra-high purity, ultra-high performance biogenic silica filtration products comprising diatomaceous earth. In particular, it relates to products comprising diatomaceous earth which is derived from ores that have...
|
|
WO/2018/119460A1 |
Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages.
|
|
WO/2018/115291A1 |
The invention relates to an apparatus and a process for filtering beer comprising a membrane filter through which unfiltrate can be recirculated and filtrate diverted, at least one sensor in the unfiltrate stream for measuring a paramete...
|
|
WO/2018/108473A1 |
Processing of liquid food (102) in a system (100) is disclosed. The liquid food (102) is provided from a balance tank (104) to a heat treatment unit 106. The heat treating unit (106) receives and heat treats the liquid food (102) to prov...
|
|
WO/2018/100042A1 |
A method for preparing beer concentrate, comprising the steps of: a) feeding a beer or cider (1) stream and a water (H20) stream to a first concentration step comprising diafiltration (A) over a nanofiltration or reverse osmosis membrane...
|
|
WO/2018/100052A1 |
A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer or cider (1) to a first concentration step comprising reverse osmosis and/or nanofiltration and/or ultrafiltration to obtain a retentate (2) and a perme...
|
|
WO/2018/100046A1 |
1. A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer or cider (1) to a first concentration step comprising ultrafiltration (A) to obtain a retentate (2) and a fraction comprising alcohol and volatile fl...
|
|
WO/2018/100049A1 |
A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer (1) to a first concentration step comprising nanofiltration (A) or reverse osmosis to obtain a retentate (2) and a fraction comprising alcohol and volat...
|
|
WO/2018/100247A1 |
An apparatus (100, 200) for dealcoholizing alcoholic beverage comprising: a first receptacle (102, 202) comprising means to receive alcoholic beverage, a second receptacle (104, 204) comprising means receive in fluid, a third receptacle ...
|
|
WO/2018/100044A1 |
A method for preparing beer concentrate, comprising the steps of: a) Subjecting beer or cider (1) to a first concentration step comprising reverse osmosis to obtain a retentate (2) and a fraction comprising alcohol and volatile flavour c...
|
|
WO/2018/094135A1 |
An alcohol spirit maturation facility such as a barge or another large metal construction storage area is placed on a body of water. Racks may be placed in the storage area and filled with barrels or other containers holding alcohol spir...
|
|
WO/2018/088759A1 |
The present invention relates to an agitating system of an unrefined rice wine cooling device in which a replaced keg is detected, and then the rotation of an agitating device is controlled by a controller, thereby enabling the drinking ...
|
|
WO/2018/085647A1 |
Barrel-with-cover assembly has a barrel and a cover covering at least a portion of the barrel outside surface. Cover has at least one open end. A means for gathering the cover maintains the open end of the cover in limited contact agains...
|
|
WO/2018/080796A1 |
A method and apparatus for aging spirits using a novel wooden medallion, where the method requires selecting a type of wood, washing the wood, roasting the wood, and contacting the wood with an ethyl or ethanol alcohol based liquid product.
|
|
WO/2018/077324A1 |
On the inside of barrique barrels there is a layer produced by wood toasting, which is responsible for a sensory enrichment of the wine stored therein. The extraction of these substances, what are known as tannins, is greatest in a new b...
|
|
WO/2018/066895A1 |
The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose.
|
|
WO/2018/054560A1 |
The present invention relates to a device for thermally treating beer, comprising a flash pasteuriser and a holder device connected to the flash pasteuriser, the holder device having a serpentine pipe for holding the beer at a high tempe...
|
|
WO/2018/048151A1 |
The present invention relates to a keg for a takju cooling apparatus, which minimizes the evaporation of carbonic acid due to bubbles generated by a stirring apparatus and thus allows for the drinking of takju containing an appropriate c...
|
|
WO/2018/048152A1 |
The present invention relates to a circulative stirring apparatus for a takju cooling apparatus, which stirs by circulation takju stored in a takju storage barrel without the use of an impeller, and is configured such that: a takju cooli...
|
|
WO/2018/030975A1 |
The invention relates to the food industry and to pharmacology and medicine. A method for processing a rectified water-alcohol mixture is carried out by pumping the mixture through a column (1) of an apparatus, with the mixture being dir...
|
|
WO/2018/029152A1 |
The invention relates to a tank outlet (1) of a tank (100), comprising a tube connection body (10), which has an inlet region (11), which can be fastened to an outlet region (111) of a tank (100), and comprising a vortex breaker (20), wh...
|
|
WO/2018/002704A1 |
A first aspect of the present invention relates to a draught beer characterised in that the beer is refermented in the barrel and has an internal CO2 content that is greater than or equal to 7 g/L. A second aspect of the invention relate...
|
|
WO/2018/002505A1 |
The present invention relates to the use of a yeast protein extract to stabilise the haze or cloudiness of a drink, particularly beer and preferably white beer.
|
|
WO/2017/220403A1 |
The present invention provides a method for controlling the porosity of a filter cake of a precoat filter which has at least one inlet for raw fluid and at least one outlet for filtrate, comprising the following steps: supplying, via the...
|
|
WO/2017/215355A1 |
Disclosed are a low urea-producing and flavor-producing Wickerhamomyces anomalus strain and a use thereof in food production, belonging to the fields of wine brewing and food safety. The Wickerhamomyces anomalus of the present invention ...
|
|
WO/2017/212351A1 |
The present invention describes a wine producing process using flowers of Castanea sativa Mill. as antioxidising and antimicrobial agents, as an alternative to the use of sulphites. A preferential embodiment of the invention relates to t...
|
|
WO/2017/213740A1 |
Methods and devices for use in removing biogenic amines from wine or other liquids are described. The methods and devices use a cation exchange resin and/or molecularly imprinted medium selective for amines to remove the amines from the ...
|
|
WO/2017/207720A1 |
A process of preparing a malt-based beverage, said method comprising the steps of: - fermenting a wort to obtain a fermented malt-based beverage to achieve a original extract level A in a range of 10°PI-20°PI; - concentrating said ferm...
|
|
WO/2017/207709A1 |
A process of preparing a malt-based beverage comprising at least two flavour components A and B in a weight ratio A/B of Xfinal, said method comprising the steps of: - brewing and fermenting a wort to obtain a fermented malt-based bevera...
|
|
WO/2017/203797A1 |
According to an aspect of the present embodiment, provided is a purification device 1 for an alcohol-containing liquid, said purification device 1 being provided with an ion exchange system which comprises an anion exchange column 10 pac...
|
|
WO/2017/200813A1 |
An alcoholic beverage enhancing device includes a transfer liquid tank for holding a transfer liquid and an alcoholic beverage container. The alcoholic beverage container is positioned at least partially in the transfer liquid tank and i...
|
|
WO/2017/198881A1 |
A method for the corrective treatment of aged wines contaminated with lactic and acetic acid bacteria presenting a high volatile acidity. The scientific field to which the invention corresponds is Food Technology, specifically the winema...
|
