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7566463 Oral rehydration compositions  
An oral rehydration mixture (ORM) may include from 47 to 75 wt % of a glucose containing saccharide, from 6 to 13 wt % sodium chloride, from 6.5 to 19 wt % potassium chloride, from 2 to 5 wt %...
6569341 Osmotic distillation process  
A method of raising the concentration of a liquid mixture utilizes osmotic distillation to transfer a volatile liquid component from the mixture in contact with one side of a nonporous, preferably...
6419829 Membrane process for making enhanced flavor fluids  
A process using a hydrophobic membrane separation process for making an enhanced flavor fluid, particularly a low-alcohol brew, having improved flavor is disclosed.
6284518 Synthetic media for the production of malolactic starter cultures  
This invention relates to the production of Leuconostoc oenos or Lactobacillus spp., preferably Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus brevis or Lactobacillus casei biomass...
6033690 Process for pre-conditioning brewer's wort with beer fermentation products and production of a beer therefrom  
A process is disclosed for managing or controlling fermentation product profiles in a parallel pair of beer product streams in which a brewer's wort is fermented to produce a beer having...
5972394 Method of preparing a fermented soybean milk and fermented soybean milk  
A method of preparing a fermented soybean milk comprising subjecting a soybean milk to fermentations with yeast and lactic acid bacteria, and subjecting the resulting fermented soybean milk to a...
5824223 Methods and apparatus for osmotic distillation  
Methods and apparatus are provided for osmotic distillation employing dehydrating aqueous solutions of potassium salts of phosphoric acid, pyrophosphoric acid, acetate, and blends thereof. Methods...
5817359 Methods for dealcoholization employing perstration  
The present invention provides methods and for the dealcoholization of alcohol containing solutions, especially fermented beverages. In preferred embodiments the methods employ a novel...
5762991 Continous process of producing beer  
A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and...
5612072 Process for the production of non-alcoholic or low alcohol malt beverage  
The invention relates to a process for the production of substantially non-alcoholic beer by a continuous yeast treatment at a low temperature. In the process, wort which has been clarified and...
5510125 Process for selective removal of sugar from beverages  
To remove selectively particularly sugar from nonalcoholic or alcoholic beverages, first the sugar is either carried away in the permeate in a membrane separation unit (2) by suitable choice of...
5460837 Preparation and use of a malolactic ferment biomass  
A malolactic ferment is produced from at least one malolactic bacterium strain which is cultured in a culture medium containing an assimilable nitrogen source, malic acid and alcohol. The ferment...
5439699 Method for preparing colorless clear beer  
A method is disclosed of preparing a colorless, clear beer by a method including ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. Methods of preparing improved...
5384135 Process for the manufacture of an alcohol-free beer having the organoleptic properties of a lager type pale beer  
A process for the manufacture of an alcohol-free pale beer (AFB) whose organoleptic properties are those of a lager beer, comprising the manufacture of a lager type alcoholic pale beer from pale...
5160044 Process for separating ethanol from aqueous solution  
The present invention provides a process for separating ethanol from an aqueous solution by supercritical or near supercritical extraction in combination with reverse osmosis, which includes...
5093141 Product and process for production of alcohol-free wines or alcohol reduced wines and brandy  
The invention relates to a process for the production of alcohol-free wine, i.e. wine containing less than 1% by volume of alcohol, and of wines containing reduced concentrations i.e. 1 to 7% by...
5079011 Method using immobilized yeast to produce ethanol and alcoholic beverages  
According to the invention, yeast cells are immobilized on a substantially noncompressible carrier having anion exchange properties. The immobilized yeast can then be used to ferment a...
5077061 Method of making alcohol-free or nearly alcohol-free beer  
A method of producing an alcohol-free or low alcohol beer comprising thermally breaking malt draff to obtain a malt draff mash from a substrate selected from the group consisting of a full- or a...
5075123 Process and apparatus for removing alcohol from beverages  
A process and apparatus for removing alcohol from beverages includes removing alcohol from the beverage to a dialysate by dialysis in a dialysis chamber, and then removing the alcohol from the...
4976974 Grape juice concentrate and drink  
In this invention, both a grape juice concentrate and a grape juice drink are produced by first preparing the raw material for a year's production during vintage, transferring grape juice so...
4971807 Process for the production of beer with a low alcohol content  
A process for the production of beer with a low alcohol content is described. The process comprises preparing a wort by boiling and adding ascorbic acid to such wort prior, during, or after...
4970082 Process for preparing a nonalcoholic (less the 0.5 volume percent alcohol) malt beverage  
Malt beverages having less than 0.5% v/v alcohol content are made by combining wort with a thick yeast slurry and fermenting sugars in the wort at 38° F. to 45° F. for 0.5 to 10 hours. The wort...
4960705 Process for the filtration of thickened corn gluten  
The filtration of thickened gluten which is obtained as by-product during the production of corn starch can be improved by the reaction of an amylase- and proteinase-activity-free xylanase,...
4952503 Process for the production of ethanol  
In the production of ethanol by continuous fermentation in a fermentor (4) with continuous stillage recirculation (19, 20) to the fermentor, the fermentation liquid (6) continuously withdrawn from...
4943436 Beer production  
The invention relates to beer production and intermediate products for use therein. In particular, the present invention relates to a process for the production of a beer wherein, prior to...
4942045 Grape juice concentrate  
In this invention, a grape juice concentrate is produced by crushing grapes to extract grape juice (10, 11), subjecting the grape juice to a first stage vacuum concentration (19) before it ferments...
4902518 Low alcohol wine  
A method for the production of low alcohol wine comprising separating a fruit juice into a high sugar fraction and a low sugar fraction, stripping volatile components, such as high-boiling point...
4882177 Method for the production of alcohol-free beer  
The object of the invention is to provide a method for the production of low-alcohol or alcohol-free beer. In said method, a gas is lead through alcoholic beer in order to desorb the alcohol, the...
4790993 Process for the production of alcohol-free, yeast white beer  
Disclosed is an alcohol-free yeast white beer and a process for its production wherein the yeast is physically separated from an alcohol containing yeast white beer free of fermentable substances....
4788066 Preparation of low alcohol beer  
Beer of low alcohol content is produced by preparing an all-malt brew using a high-temperature-tolerant cellulase. Mashing is conducted at a temperature of approximately 78°-80° C. After mashing,...
4775538 Preparation of alcohol free wine  
An alcohol free wine beverage is produced by diluting a table wine with demineralized water and feeding the diluted wine to a centrifugal film evaporator where alcohol is stripped from the wine to...
4681767 Method for decreasing the alcohol content of alcohol-containing beverages, particularly wine and sparkling wine  
In a method for decreasing the alcohol content of alcohol-containing beverages, particularly wine or sparkling wine, according to the reverse osmosis process, extract substances are added to the...
4664918 Process for reducing alcohol in fermented beverages by means of dialysis  
A dialysis process, wherein a fermented beverage obtained by a customary process is being conducted along one side of the dialysis membrane, with a suitable dialysate fluid containing extract...
4661355 Process for the preparation of alcohol-free drinks with a yeast aroma  
To prepare alcohol-free drinks with a yeast aroma, such as alcohol-free beer, an aqueous starting liquid containing nutrients and/or flavor substances is used. The starting liquid can be prepared...
4626437 Method for the preparation of alcohol-free wine  
There is disclosed a method for preparing an alcohol-free wine product. A completely fermented wine is evaporated to produce a dealcholized wine concentrate and a vapor condensate containing...
4624805 Process for recovery of protein from agricultural commodities prior to alcohol production  
A process is provided for recovering food grade protein from agricultural commodities such as corn, for example, prior to alcohol production. The process involves extracting the protein with an...
4612196 Preparation of low alcohol beverages by reverse osmosis  
A traditional flavored fermented alcoholic beverage of low alcohol content is prepared by reverse osmosis with a thin layer composite membrane which has a support layer of polysulfone, a barrier...
4590085 Flavor enhancement and potentiation with beer concentrate  
A new method for intensifying the inherent flavors of foods and for imparting other desirable organoleptic properties is disclosed. The method consists of adding to foodstuffs a flavor enhancing...
4581236 Process and apparatus for reduction of alcohol by dialysis in fermented beverages  
Fermented beverages of a reduced alcohol contents are made by causing the fermented beverage having a normal alcohol contents as produced in the fermentation to flow along one face of a dialysis...
4562078 Process of manufacturing barm for bakery and pastry products  
Barm for bakery and pastry products is produced by mixing an alcohol-freed beer solution with Koji and incubating the mixture at a temperature of 20°-30° C. The Koji is prepared by inoculating...
4532140 Method of manufacturing and processing alcoholic beverages, and alcoholic liquids obtained by performing the method  
An alcoholic liquid obtained by fermenting a must or a wort is initially subjected to ultrafiltration or to reverse osmosis to obtain a permeate which contains a higher proportion of water and...
4499117 Method of preparing natural beverages having a low alcohol level, using ultrafiltration techniques  
The method consists in subjecting a natural alcoholic liquid to three successive steps of non denaturating physical fractionation; the first step is a molecular utltrafiltration under low pressure...
4468407 Process for the reduction of alcohol content of beverages  
A process for the manufacture of alcoholic beverages of low alcohol content is disclosed, wherein a standard alcoholic beverage is chilled to form crystals, which are then consolidated into a...
4405652 Preparation of wine having a low calorie content and a reduced alcohol content  
The alcohol content of an original wine is reduced to produce a low calorie wine having the character of the original wine by evaporating alcohol from the wine in a centrifugal film evaporator. In...
4374859 Method for reducing fusel oil in alcoholic beverages and yeast strain useful in that method  
A method and microorganism are set out for producing a fermentation product which contains ethanol but has a lower than usual fusel oil content. The mutant microorganism is of the genus...
4346113 Process for the continuous fermentation of aqueous slurries for the production of alcohol and yeast biomass  
A continuous process for the production of alcohol and yeast biomass by reaction in a uniform fermenting mixture of a sugar-bearing, aqueous slurry, starter yeast, yeast nutrients and an...
4265920 Process for concentration of alcoholic beverages  
A process for the concentration of aqueous solutions which in addition to non-volatile components contain alcohol and small amounts of volatile aroma components. First the alcohol and the volatile...
4092434 Preparation of alcohol or alcoholic beverages  
Alcohol or an alcoholic beverage is produced by a process wherein a mash of cereal grains and liquefying enzymes is cooked at a temperature of from 75° C to 85° C which is lower than the...
4086366 Production of vodka  
Vodka is produced by a process involving fermenting pre-pasteurized and cooled whey with Candida or Torulopsis yeast to form a mash containing ethanol and products of proteolysis, recovering the...
4035515 Production of alcohol from cereal grains  
A new and improved process and apparatus for producing alcohol from cereal grains or starch materials is disclosed. The process involves cooking or mashing very rapidly by electric means to prevent...
Matches 1 - 50 out of 61 1 2 >