Matches 1 - 50 out of 111 1 2 3 >


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US20110070331 Accelerating Aging of Ethanol-Based Beverages  
Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and/or other...
US20070014890 Genetically-modified yeasts which can float in a liquid medium, production method thereof and use of same  
There are provided genetically modified yeasts with the capability to form a biofilm at the liquid/air interphase, as well as processes for obtaining fungi and yeasts with the capability to form a...
US20150147433 DISPOSABLE WINE FERMENTATION VESSEL WITH CAP MANAGEMENT AND INTEGRAL PRESS  
A disposable winemaking apparatus for fermenting wine containing skins, seeds, and stems that form a cap includes a single-use, dual chamber plastic bag that incorporates a mechanism to agitate...
US20140010915 Wine Fermentation and Oak Extraction Method and Apparatus  
Primary fermentation of grape must can be performed in rectangular vessels, such as conventional fruit picking bins, while providing a comparable surface area to volume ratio of toasted or plain...
US20140134291 TECHNICAL CAP FOR METHOD OF PRODUCTION OF FIZZY AND SPARKLING WINE IN BOTTLE  
A technical cap is provided formed of composite material and a method utilizing the technical cap for the production of fizzy and sparkling wine through fermentation in a bottle capped by the...
US20110111086 Method of Improving Flavor Stability In Fermented Beverages  
This invention provides novel methods for stabilizing the flavor of a fermented beverage, most particularly beer, by the addition of 3,4-hydroxytryosol prior to, or during early stages of,...
US20140141120 ELECTROANALYTICAL METHOD FOR PREDICTING THE OXIDABILITY OF A WINE OR A GRAPE MUST  
An electroanalytical method for predicting the oxidability of a wine or a grape must is disclosed. This example includes recording an electrochemical signal of a sample of the wine or grape must;...
US20110287135 NOVEL ARABINOHYDROLASES  
The invention relates to enzymes, compositions, and methods for efficient hydrolysis of arabinans present in plant biomass. More specifically, the invention relates to arabinases and compositions...
US20120164270 Yeast Strain and Method for Using the Same to Produce Nicotinamide Riboside  
The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide...
US20130045301 METHOD FOR INOCULATING YEAST INTO FRUIT JUICE  
The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at −50° C....
US20110086136 Nutrient Supplemental Composition and Its Use In The Production of Wine  
The present invention refers to a nutrient supplement composition and its use in the production of wine. The nutrient supplement composition comprises methionine and biotin for use in the...
US20110305793 METHOD OF PRODUCING 3-MERCAPTOHEXAN-1-OL AND ALCOHOL CONTAINING SOLUTION  
The present invention relates to a method of production of a solution containing an abundance of 3-mercaptohexan-1-ol (3MH) and alcohol and having a desirable aroma by employing a grape skin...
US20120269925 AUTOMATED WINEMAKING SYSTEM AND WINEMAKING METHOD THEREOF  
An automatic winemaking system is disclosed, which controls the execution of a winemaking process for the alcoholic fermentation of must obtained from a batch of grapes and the transformation...
US20140044832 METHODS FOR THE IMPROVEMENT OF ORGANOLEPTIC PROPERTIES OF MUST, NON-FERMENTED AND FERMENTED BEVERAGES  
There is provided a process for the improvement of the organoleptic properties of must, non-fermented and fermented beverages. The vines are treated before harvesting grapes with a yeast...
US20150044328 METHOD AND COMPOSITIONS OF PRESERVING WINE  
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...
US20110104328 METHOD AND COMPOSITIONS FOR PERSERVING WINE  
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...
US20120164269 Composition for making deer antler wine, method for making deer antler wine by using the composition, and deer antler wine made by the method  
A composition for making a deer antler wine is disclosed, which includes: a deer antler powder in an amount of 6-24 parts by weight; grapes in an amount of 15.5-62 parts by weight; tea in an...
US20110123673 INITIATION OF FERMENTATION  
The invention relates to an activation solution useful for incubation of microbial organisms prior to inoculation into a liquid composition, such as wine, and to a dry activation composition from...
US20100021584 PROCESS FOR PRODUCING FRUIT WITH ENHANCED y-AMINOBUTYRIC ACID CONTENT  
The object of the present invention is to provide a method for manufacturing effectively fruit, fruit juice and alcoholic beverage containing a higher concentration of gamma-aminobutyric acid by a...
US20150140166 PROCESS FOR PREPARING A LIQUID FOOD PRODUCT ENRICHED WITH OLIGOSACCHARIDES AND WITH POLYSACCHARIDES  
The subject matter of the invention is a process for preparing a liquid food product enriched with oligosaccharides and with polysaccharides starting from berries, in the absence of alcoholic...
US20140234481 METHOD OF PRODUCING AN ALCOHOLIC BEVERAGE HAVING A FRUITY FLAVOR  
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:...
US20140120210 LACTOBACILLUS PLANTARUM CELLS WITH IMPROVED RESISTANCE TO HIGH CONCENTRATIONS OF ETHANOL  
Cycloserine resistant mutants of lactic acid bacteria characterized by having improved resistance towards ethanol. The cycloserine resistant mutants of lactic acid bacteria can e.g. be used for...
US20110293778 NOVEL YEAST STRAIN AND METHODS OF USE THEREOF  
The present disclosure relates to an isolated yeast strain deposited as NRRL Y-50184. The present disclosure also relates generally to methods of manufacturing of products, including a fermented...
US20120328733 Process and Kit for Accelerated Production of Wine or Beer  
The production of a fermented alcoholic beverage in small to medium size batches primarily in home wine and beer making kits is accelerated by a process wherein a combination of diammonium...
US20150030721 Process for the Manufacture of Alcoholic Beverages and Products Produced by Such Process  
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...
US20120114792 REDUCED STUCK ALCOHOLIC FERMENTATIONS IN PRODUCTION OF ALCOHOLIC BEVERAGES  
A method for production of an alcoholic beverage wherein the method significantly decreases the risk of unwanted stuck alcoholic fermentations. The method involves addition of glucose isomerase to...
US20090274793 Wine Making Method  
In a method of making wine comprising fermenting a mixture in a main batch container to produce wine and transferring the wine from the main batch container to a plurality of bottles, at least a...
US20110070330 Increasing Ester Concentrations in Ethanol-Based Solutions  
Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and/or other...
US20110027414 MUTANT ILV5 GENE AND USE THEREOF  
The present invention relates to a mutant acetohydroxy-acid reductoisomerase gene (mutant ILV5 gene) and use thereof, in particular, a brewery yeast for producing alcoholic beverages with superior...
US20080175951 Methods, apparatuses and systems of fermentation  
A fermentation method and system which includes providing juice to be fermented into a container. The juice having a cap that is a collection of solid components of grapes. The cap has a permeable...
US20110111087 FOOD AND BEVERAGE SUPPLEMENT  
Compositions obtained from vegetation water from olives as an additive and methods for using the compositions as an antibacterial and/or antioxidant are described. Included are olive-derived...
US20130280374 Process For The Treatment And The Winemaking Of Grapes  
A grape treatment and wine making process characterised by the steps of: cleaning a first container by means of a fluid mixed with ozone; placing the grapes in said first container in closed vats...
US20150218500 CITRON RICE WINE AND ITS MANUFACTURING METHOD  
A citron rice wine and its manufacturing method includes a citron sugar pickling step; a citron extract finishing step; a citron crude liquid mixing step; a rice wine mixing step; a citron skin...
US20100047387 TRANSFORMED SACCHAROMYCES YEAST STRAINS HAVING REDUCED ETHANOL PRODUCTION BY FERMENTATION  
The invention concerns transformed yeast strains belonging to the genus Saccharomyces comprising a heterologous nucleic acid encoding an NADH oxidase producing water, and a method for preparing...
US20090297658 Alcoholic liquor additives and method for preparing the same  
Disclosed are an alcoholic liquor additive and a method for preparation thereof. The alcoholic liquor additive includes 18 to 22 wt. % of mulberry fruits, 8 to 12 wt. % of citron fruits, 4 to 6...
US20140170263 Methods and Apparatus for Cap Management and Mitigation of Selected Undesirable Matter During Fermentation  
Methods and apparatus are disclosed for: 1) the gentle, controlled mixing of solid and liquid botanical components during fermentation; and 2) the regulation of parameters in cap material and...
US20070178191 Wine produced using tender coconut and product  
The invention is related to the production of wine from tender coconut named tender coconut wine. The ingredients are Tender coconut water or tender coconut water and its soft kernel mix collected...
US20070178190 Grape treatment method for wine production and winemaking container  
A grape treatment process for barrel winemaking, the grapes having if desired been de-stemmed and crushed. A barrel (30) equipped for the practice of this grape treatment process is also...
US20080305207 METHOD OF PRODUCING ARTIFICIALLY SWEETENED WINE  
A method of producing an artificially sweetened wine is disclosed, comprising the steps of: a) providing a quantity of fermentable material; b) fermenting the material to produce a wine that is...
US20090175984 METHOD AND COMPOSITIONS FOR PRESERVING WINE  
Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation...
US20080254163 Method for Preventing Defective Ageing of White Wines  
The invention relates to a method for preparing a wine in such a way as to prevent the problems of defective ageing, according to which yeast which has been previously enriched in glutathione is...
US20100159069 METHOD FOR PREPARING A FERMENTED BEVERAGE WITH A LOW ALCOHOL CONTENT  
A method for preparing a fermented beverage with low alcohol content, in particular a wine with low alcohol content, involves only biological methods for fermenting natural fruit juice. The method...
US20110268838 IN-CONTAINER BEVERAGE ENHANCEMENT DEVICE AND METHOD  
Appropriate types of wooden pieces, such as oak, rosewood, redwood, cedar, birch, or beech sticks, rods, or balls, are coupled with the cap or cork of a bottle. The wooden pieces are configured to...
US20150086674 Vertical Palate Wine Making Process  
Multi-stage fermentation process for making red/white/rosé wines having a unique, unexpected and intense “vertical palate” (VP) of aroma, flavors and exceptional finish. The inventive VP wines are...
US20090181123 METHODS FOR ENHANCING WINE FLAVOR  
The present invention relates generally to methods and compositions for enhancing the flavor or other properties of wine, and wine products produced by such methods.
US20070224313 Sugarfree Wine  
The present invention provides a sugarless red or white wine with palatable sweetness derived from xylitol added to a concentration from about 1 to about 15 grams per gallon after the completion...
US20060040015 Method for reducing reactive protenatious compounds in red grape must  
A method for reducing the affinity of proteinaceous compounds present in red grape must from binding with tannins, anthocyanins, polyphenolics and other organoleptic organic compounds. The method...
US20100015277 Malolactic fermentation of wine  
A method for improving the malolactic fermentation in wines comprising conducting the malolactic fermentation using lactic acid bacteria with organic alkaline or neutral dispersing agent.
US20130065270 Non-Recombinant Saccharomyces Strains that Grow on Xylose  
The present invention relates to methods for producing Saccharomyces strains that are capable of growth on xylose as a sole carbon source at a desired growth rate, (such as at least one generation...
US20120237634 USE OF AT LEAST ONE MICROORGANISM BELONGING TO THE SPECIES AUREOBASIDIUM PULLULANS AS A FERMENTATION AID FOR FRUITS  
The invention relates to the use of at least one microorganism belonging to the species Aureobasidium pullulans, selected from among Aureobasidium pullulans DSM 14940 or Aureobasidium pullulans...

Matches 1 - 50 out of 111 1 2 3 >