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7250300 |
Method and means for the determination of total acid
The invention relates to a dry-chemical method and a test kit for the rapid, quantitative analysis of total acid in wine and must. In this method, a slightly alkaline buffer is added to the sample...
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7247327 |
Process for producing wort for fermented malt drinks
The present invention provides a process for producing a wort with reduced content of a stale flavor-causing substance for the production of fermented malt beverages such as beer and the like in...
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7244456 |
Mushroom wine
The present application discloses a process for making mushroom wine.
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7220439 |
Wine aging method and system
A method and system for altering the interaction of wine ingredients to obtain changes in wine resembling many years of natural aging, a more complete homogenous solution, and an extended shelf...
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7198809 |
Method and system for removing harmful gases from wines and other beverages
A method for removing entrained gases from wine by applying ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation, optimizing the application of...
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7112346 |
Method of inducing malolactic fermentation in wine or fruit juice by direct inoculation with a non-activated started culture
A selected malolactically active Ln. oenos strain which is useful for inducing malolactic fermentation in wine or fruit juice by the direct inoculation of a concentrate of a starter culture...
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7022354 |
Process for producing fermentation product
A process for producing a fermentation product by effecting fermentation with the use of a bioreactor having an immobilized microorganism located therein, characterized in that a non-flocculent...
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6821533 |
Antimicrobial lees
The lees or “dregs” produced during wine making are rich sources of antioxidants. Unexpectedly, these materials show significant antibacterial properties as well as antioxidant properties. The...
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6805885 |
Fermentation vat
An automatically operating fermentation vat for wine-making establishments includes a main vat ( 2 ), an upper vat ( 4 ) over the main vat, an uplift pipe ( 8, 12, 10, 24, 26 ) for feeding the...
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6793957 |
Process for the preparation of herbal wines from Himalayan berries
The present invention relates to a process for the production of herbal wines from Himalayan ripe berries namely as Palam Queen from ripe berries of Berberis lycium, Palam Belle from fruits of ...
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6537600 |
Multiple-stage energy-efficient produce processing system
Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems ( 20 ) are provided that employ plural forms of energy in an ionic liquid-based...
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6391296 |
Method of stabilizing useful protein and useful protein compositions
A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon...
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6309679 |
Method of improving processes using pectinase enzymes with noble gases
A method is provided for improving an enzymatic process using at least one enzyme having pectinase activity which entails contacting the at least one enzyme during the process with a noble gas,...
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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...
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6265000 |
Process for the production of carbonated alcoholic beverages using koji, malt, and various fermentation media
A process is provided for the production of a novel carbonated alcoholic beverage having a characteristic flavor. A mixture of malt and an amylaceous raw material is added with a koji which has...
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6203826 |
Process for making a low-alcohol wine
A process for making a low-alcohol wine is provided. The process includes the steps of separating grape juice into a high-sugar fraction and a low-sugar fraction prior to fermentation, blending...
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6106872 |
Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained
An enzymatic hydrolysis of a glycosidic substrate containing at least one of the said precursors is performed with at least one enzyme chosen in accordance with the structure of the said precursor,...
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6033887 |
Dehydrated polysaccharide gel containing microorganisms, a sugar and a polyol for producing fermented drinks
Improved fermentation activity of microorganisms in a polysaccharide gel such as an alginate gel is obtained after dehydration, staorage and rehydration by soaking the gel containing the...
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5997913 |
Method enhancing flavor and aroma in foods by overexpression of β-glucosidase
A process for expressing extracellular β-glucosidase in a filamentous fungus by expressing a fungal DNA sequence encoding enhanced, deleted or altered β-glucosidase in a recombinant host...
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5993865 |
Beverage and a method of preparing it
The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LT and/or homologues as herein defined and/or a modified Cereal-LTP...
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5976583 |
Apparatus and method for protecting wine aging in casks from exposure to air
An apparatus for protecting wine aging in one or more cask containers from exposure to air caused by depletion of wine in such casks by providing a reservoir of wine in a flexible bag suspended...
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5840353 |
Process for the preparation of a food product
A process for providing a tomato-based product comprising the following steps: a) applying ultra high pressure to a tomato piece, such that polygalacturonase is inactivated and pectinmethylesterase...
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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...
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5629187 |
Process and apparatus for forming solid particles by cross-linking drops of a cross-linkable material with a cascading stream of cross-linking agent
A process and apparatus are provided for making solid Particles from an ionically cross-linkable material by cross-linking drops of the material with a cross-linking agent in the form of a falling...
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5627063 |
Dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance
A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to...
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5627062 |
Preparation of a dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance for producing fermented drinks
A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to...
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5607854 |
Composition for inducing malolactic fermentation using Leuconostoc oenos strains accession numbers DSM 7008-DSM 7015
A method of inducing malolactic fermentation in wine or fruit juice by the direct inoculation of a concentrate of a starter culture containing a selected malolactically active bacterial strain or...
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5567451 |
Alginate or pectate gel deficient in gelling ions for use in binding metal ions
An ionically gellable material is gelled with a metal cation and the metal cation content of the gel is reduced to provide the gel with binding sites not occupied by the metal cation so the gel can...
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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...
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5486367 |
Enzymatic method for accelerating fermentation of comestible products
An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the...
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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...
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5413925 |
Cartridge for fermentation of sugar-containing beverages
The present invention describes a cartridge of hollow fibers intended principally for the refermentation in the bottle of sugar-containing wine according to the traditional so-called "champagne"...
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5389532 |
Process of producing a dehydrated polysaccharide gel containing microorganisms for preparing fermented drinks
A polysaccharide gel enclosing microorganisms is soaked in a high concentration of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the...
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5385741 |
Calcium alginate gel partially deficient in calcium ions for use in binding metal cations
An ionically gellable material is gelled with a metal cation and the metal cation content of the gel is reduced to provide the gel with binding sites not occupied by the metal cation so the gel can...
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5330774 |
L-malic acid degrading yeast for wine making
A new Yeast is obtained by fusion of spheroplasts capable of maintaining in a single geno-type the demalifying trait of a Schizosaccharomyces pombe parental strain and the growth rate of the...
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5266337 |
Process of producing a fermentation product with reduced ethanol content
The invention relates to a fermentation product with reduced ethanol content from sugar-containing fruit juices or other sugar-containing substrates, which is obtainable by the means that a first...
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5104665 |
Malolactic fermentation of wine
A process and equipment for the controlled malolactic fermentation of wine in which wine is introduced into a reaction vessel containing a concentration of at least 10 8 cfu/ml of a bacterial or...
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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...
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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...
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5077060 |
Method of inducing the decarboxylation of malic acid in must or fruit juice
In a method of inducing decarboxylation of malic acid in must or fruit juice (also known as maloactic fermentation), must or fruit juice is directly inoculated with a culture of viable malolatic...
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5070019 |
Immobilization of yeast in alginate beads for production of alcoholic beverages
Immobilized yeast for the production of alcoholic beverages is produced by forming calcium alginate beads containing yeast, hardening the beads for 30 to 180 minutes in a CaCl 2 solution, washing...
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5059431 |
Process for deacidifying wine
A method is disclosed for deacidifying wine using malolactic fermentation (MLF) under conditions inhibitory for spoillage lactic acid bacteria (LAB), making possible a "pure culture" MLF in which a...
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5055308 |
Acid urease preparations for alcoholic beverages
A preparation is provided by drying an aqueous medium containing acid urease and dextrin whose dextrose equivalent is not less than 20. Thus obtained preparation can be used in a good workability...
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5024845 |
Method of reducing L-malic acid in juice medium
A mutant strain of Schizosaccharomyces #442 (ATCC46954) requiring both glucose and L-malic acid for growth has been produced which is capable of completely utilizing L-malic acid without...
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5019410 |
Yeast package
A yeast package is provided which can be used during the second fermentation in a bottle for the production of sparkling wines starting from basic wine containing sugar. A drastic reduction in time...
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4983407 |
Process for producing marmelo wines
A process for producing marmelo wines is disclosed. The process comprises the steps of crushing marmelo fruits, thereafter pressing the fruits to remove marmelo juices, adding gelatin in an amount...
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4981700 |
Process for producing sparkling wines
The invention relates to the technology of making beverages. The process of the invention for producing sparkling wines is carried out in a continuous flow by deaerating a blend of white wine...
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4978539 |
Process for obtaining alcoholic beverages from vegetal juice
This process consists in taking vegetal juice obtained by pressing at least one vegetal substance, adjusting its pH before sulfiting it, clarifying it, then subjecting it to microfiltration through...
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4978538 |
Method of riddling fermented bottled wines
A twin-chambered stoppering arrangement for riddling fermented bottled wines, particularly champagnes, collects sediment produced during fermentation of the wine in a remote chamber of the...
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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...
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