| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426015000 | Of fruit or fruit material | 67 |
| 20080254163 | 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 introduced into the must at the beginning, during or following the alcoholic fermentation. Said enriched yeast contains more than 0.5% of glutathione, especially at least 1% of glutathione, and preferably at least 1.5% of glutathione, expressed in weight added to the weight of the dry substance of the yeast. The inventive method enables fresh white wines to be produced, which are more fruity with a more complex range of aromas. During the ageing of said wines, the freshness of the aromas is preserved and browning prevented. The invention also relates to a must which is enriched in glutathione by the introduction of enriched yeast, and to the wine produced in this way. | 10-16-2008 |
| 20080254164 | PROCESS FOR PACKAGING WINE IN ALUMINUM CANS - A filled two-piece aluminium can contains a wine that has less than 35 ppm of free SO | 10-16-2008 |
| 20080305207 | 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 substantially dry; and c) adding an artificial sweetener to the wine to produce an artificially sweetened wine. | 12-11-2008 |
| 20090017161 | GENE ENCODING PROTEIN HAVING TREHALOSE SYNTHESIS-PROMOTING ACTIVITY AND USE THEREOF - The present invention relates to a gene encoding a protein having a trehalose synthesis-promoting activity and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or low-temperature storage, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose resistance property to dryness and/or resistance property to low-temperature storage is enhanced by amplifying expression level of TSL1 gene encoding a protein Ts11p having a trehalose synthesis-promoting activity in brewer's yeast, especially non-ScTSL1 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc. | 01-15-2009 |
| 20090029002 | Gene encoding glycogen synthesis initiator and use thereof - The present invention relates to a gene encoding glycogen synthesis initiator and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or low-temperature storage, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose resistance property to dryness and/or resistance property to low-temperature storage is enhanced by amplifying expression level of GLG1 or GLG2 gene encoding a Glg1p or Glg2p which is a glycogen synthesis initiator in brewer's yeast, especially non-ScGLG1 gene or non-ScGLG2 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc. | 01-29-2009 |
| 20090053358 | Sulfate Ion Transporter Gene and Use Thereof - The present invention relates to a brewery yeast having enhanced sulfite-producing capability, a process for producing alcoholic beverages with enhanced sulfite amount. More particularly, the present invention relates to a yeast whose sulfite-producing capability that contribute to the product flavor is enhanced by increasing the expression level of SUL2 gene encoding brewery yeast sulfate ion transporter Sul2p, particularly non-ScSUL2 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast. | 02-26-2009 |
| 20090053359 | AMMONIA TRANSPORTER GENE AND USE THEREOF - The present invention relates to ammonia transporter genes and use thereof. The invention relates in particular to a brewer's yeast which shows enhanced ammonia assimilation, alcoholic beverages produced using such yeast, and a method of producing such alcoholic beverages. More specifically, the invention relates to the MEP3 gene which codes for the ammonia transporter Mep3 in brewer's yeast, particularly to a yeast which can control the ammonia assimilation ability by controlling the level of expression of the nonScMEP3 gene or ScMEP3 gene characteristic to beer yeast and to a method of producing alcoholic beverages using such yeast. | 02-26-2009 |
| 20090053360 | GENE ENCODING GLYCOGEN SYNTHASE AND USE THEREOF - The present invention relates to a gene encoding glycogen synthase and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or low-temperature storage, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose resistance property to dryness and/or resistance property to low-temperature storage is enhanced by amplifying expression level of GSY1 or GSY2 gene encoding a Gsy1p or Gsy2p which is a glycogen synthase in brewer's yeast, especially non-ScGSY1 gene or non-ScGSY2 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc. | 02-26-2009 |
| 20090104308 | Methods and an apparatus for controlling concentrations of substances within wine - A method is provided for exchanging substances being in a gaseous state between at least two fluids, namely a first fluid and a second fluid. The method is comprising the steps of using wine as the first fluid, using CO | 04-23-2009 |
| 20090123599 | Cysteine Synthase Gene and Use Thereof - The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relates to a yeast whose hydrogen sulfide-producing capability that increases the product flavor is controlled by enhancing the expression level of YGR012W gene encoding brewery yeast cysteine synthase Ygr012wp, particularly non-ScYGR012W gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast. | 05-14-2009 |
| 20090130254 | Process for Removal of Toxic or Undersirable Polyhalogenated Compounds in Beverages, Especially in Wine - The invention relates to a method for eliminating toxic or undesirable polyhalogenated compounds from drinks. Said method is characterised in that it comprises a step for bringing the drink into contact with an adsorbent consisting of a synthetic polymer material obtained from a mixture of aliphatic and non-aliphatic monomers. The aim of the invention is especially to eliminate halophenols and haloanisols in wine, with short periods of treatment. | 05-21-2009 |
| 20090130255 | Catalase Gene and Use Thereof - The present invention relates to a gene encoding a catalase and use thereof, in particular, a brewery yeast having high sulfite-producing capability, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose capability of producing sulfite, that contribute to stability of flavor in products, is enhanced by amplifying expression level of CTT1 gene encoding a catalase Ctt1p, especially non-ScCTT1 gene or ScCTT1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast. | 05-21-2009 |
| 20090130256 | DECOMPOSITION OF FERMENTATION-INHIBITING SUBSTANCES FROM A FLUID - There is disclosed a method of decomposing fermentation-inhibiting substances in a fluid including saccharide-containing substances, wherein a microbiotic mixture, especially a mixture of photosynthetically working micro-organisms and light-emitting micro-organisms is introduced into the fluid, the mixture being intended to decompose the fermentation-inhibiting substances. | 05-21-2009 |
| 20090148555 | Dihydroxy-Acid Dehydratase Gene and Use Thereof - The present invention relates to an dihydroxy-acid dehydratase gene and use thereof, in particular, a brewery yeast for producing alcoholic beverages having superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast whose level of producing total vicinal diketones, especially level of producing diacetyl, that are responsible off-flavor of the product, is reduced by amplifying the expression level of ILV3 gene encoding brewery yeast dihydroxy-acid dehydratase ILV3p, particularly non-ScILV3 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast. | 06-11-2009 |
| 20090175984 | 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 and/or to fermented wine prior to bottling. | 07-09-2009 |
| 20090246316 | Esterase gene and use thereof - The present invention relates to a esterase gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent aroma and flavor, alcoholic beverages produced using the yeast, a process for producing the alcoholic beverages. More particularly, the present invention relates to a yeast whose capability of producing ester, which contribute to aroma and flavor of products, was controlled by regulating expression level of IAH1 gene encoding brewery yeast esterase Iah1p, particularly nonScIAH1 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with the yeast. | 10-01-2009 |
| 20090246317 | ACYL-COA: ETHANOL O-ACYLTRANSFERASE/ESTERASE GENE AND USE THEREOF - The present invention relates to an acyl-CoA: ethanol O-acyltransferase/esterase gene and use thereof, in particular, a brewery yeast for producing alcoholic beverages with superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose capability of producing ester, which contribute to aroma and flavor of products, is controlled by regulating expression level of EHT1 gene encoding a protein (Eht1p) that is an acyl-CoA: ethanol O-acyltransferase/esterase in a brewery yeast, especially the nonScEHT1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast. | 10-01-2009 |
| 20090269437 | Glycerol channel gene and use thereof - The present invention relates to a glycerol channel gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent body and mellowness, alcoholic beverages produced using the yeast, a process for producing the alcoholic beverages. More particularly, the present invention relates to a yeast whose capability of producing glycerol, which contribute to body and mellowness of products, was controlled by controlling expression level of FPS1 gene encoding brewery yeast glycerol channel Fps1p, particularly non-ScFPS1 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with the yeast. | 10-29-2009 |
| 20090274794 | Gene Encoding Cell Wall Mannoprotein and use Thererof - The present invention relates to a brewer's yeast which produces alcoholic beverages having an ability for reducing the haze level, alcoholic beverages produced using such a yeast, and a method of producing such alcoholic beverages. More specifically, the present invention relates to a yeast which can reduce the level of haze in the product by increasing the level of expression of ScCWP2 gene encoding cell wall mannoprotein Cwp2p in brewer's yeast, or non-ScCWP2 gene characteristic to beer yeast, and to a method of producing alcoholic beverages using such a yeast. | 11-05-2009 |
| 20090297658 | 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 wt. % of cucumber, 2 to 4 wt. % of | 12-03-2009 |
| 20090304858 | Phosphoadenylyl Sulfate Reductase Gene and Use Thereof - The present invention relates to a brewery yeast having controlled sulfite-producing capability, a process for producing alcoholic beverages with controlled sulfite amount. More particularly, the present invention relates to a yeast whose sulfite-producing capability that contribute to the product flavor is controlled by controlling the expression level of MET16 gene encoding brewery yeast phosphoadenylyl sulfate reductase Met16p, particularly non-ScMET16 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast. | 12-10-2009 |
| 20090304859 | Compositions for improving the flavor of alcoholic beverage made from grape - It is intended to provide novel compositions usable in improving the flavor of an alcoholic beverage made from grapes typified by wine. Namely, a composition usable in improving the flavor of an alcoholic beverage made from grapes which contains the culture of a strain belonging to a genus | 12-10-2009 |
| 20100015277 | 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. | 01-21-2010 |
| 20100021584 | 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 relatively simple operation. A fruit of increased gamma-aminobutyric acid content is manufactured by conducting once, or repeatedly conducting two or more times, an operation comprising anaerobic processing followed by aerobic processing of starting material fruit; and further anaerobically processing said fruit to obtain fruit of greater gamma-aminobutyric acid content than the starting material fruit. A fruit juice and an alcoholic beverage are manufactured with the fruit of increased gamma-aminobutyric acid content. | 01-28-2010 |
| 20100047387 | TRANSFORMED SACCHAROMYCES YEAST STRAINS HAVING REDUCED ETHANOL PRODUCTION BY FERMENTATION - The invention concerns transformed yeast strains belonging to the genus | 02-25-2010 |
| 20100159070 | Alcohol Acetyl Transferase Gene and Use Thereof - The present invention relates to an alcohol acetyl transferase gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent aroma and flavor, alcoholic beverages produced using the yeast, a process for producing the alcoholic beverages. More particularly, the present invention relates to a yeast whose capability of producing ester, which contribute to aroma and flavor of products, was controlled by regulating expression level of ATF2 gene encoding brewery yeast alcohol acetyl transferase Atf2p, particularly nonScATF2 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with the yeast. | 06-24-2010 |
| 20100221383 | GENE ENCODING GLYCOGEN BRANCHING ENZYME AND USE THEREOF - The present invention relates to a gene encoding glycogen branching enzyme and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or low-temperature storage, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose resistance property to dryness and/or resistance property to low-temperature storage is enhanced by amplifying expression level of GLC3 gene encoding a glycogen branching enzyme Glc3p in brewer's yeast, especially non-ScGLC3 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc. | 09-02-2010 |
| 20100272855 | HYBRID ALPHA-GLUCOSIDE TRANSPORTER - The present invention relates to alpha-glucoside transporters which can promote assimilation of maltose/maltotriose contained in wort, etc., and so on. Especially in relation to glucose-induced inactivation/degradation, the present invention relates to alpha-glucoside transporters which are less susceptible to glucose-induced inactivation/degradation and can take up maltotriose like AGT1, by constructing the hybrid of AGT1 and MAL21. By using, e.g., a yeast expressing the alpha-glucoside transporter of the present invention, the fermentation rate of moromi mash containing oligosaccharides such as maltose/maltotriose can be accelerated. | 10-28-2010 |
| 20100297291 | VISIBLE/NEAR-INFRARED SPECTRUM ANALYZING METHOD AND GRAPE FERMENTING METHOD - A visible/near-infrared spectrum analyzing method for identifying components of a sample and determining characteristics of the components using visible light and/or near-infrared light having a wavelength of 400 to 2500 nm. The quantitative determination of the components, which have been conventionally hard to identify, of a grape of a small fruit cultivar for wine making can be made in a nondestructive way. A grape of a small fruit cultivar for wine making (a sample under examination) is irradiated with visible light and/or near-infrared light having a wavelength of 600 to 1100 nm and is subjected to spectrum determination of the sample and an absorption spectrum is determined from the obtained spectrum. By employing a multivariate statistical analysis (hereinafter referred to multivariate analysis) by the PLS or MLR method, a model enabling quantitative determination of the components of the sample under examination is created. | 11-25-2010 |
| 20110027414 | 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 flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. According to the method for producing alcoholic beverages of the present invention, because of reduction of the production of VDKs, especially DA, which are responsible for off-flavors in products, alcoholic beverages with superior flavor can be produced. | 02-03-2011 |
| 20110070331 | 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 components within an ethanol mixture. The accelerated reactions may produce an aged alcohol in a matter of a few hours or days, whereas comparable alcohols aged conventionally would require many years. The accelerated aging of the ethanol may be performed to provide the end product with a desired flavor profile in a short period of time at a substantially reduced cost. | 03-24-2011 |
| 20110111086 | 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, fermentation of the beverage. The invention is also directed to the fermented beverage prepared by such a method. | 05-12-2011 |
| 20110111087 | 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 biophenol and hydroxytyrosol-rich compounds. | 05-12-2011 |
| 20110123673 | 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 which the activation solution may be produced. The activation solution preferably comprises microbial organisms capable of fermenting malic acid to lactic acid, but having impaired capability of degrading citric acid. These microbial organisms are useful in methods of inducing malolactic fermentation during wine production. | 05-26-2011 |
| 20110268838 | 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 be removably extended into a beverage container for on-shelf or after-consumer-sale enhancement of beverage. This way, while the beverage bottle, for example, wine or liquor, is on the store shelf or is in possession of the consumer after sale, can continue to age or be enhanced in other ways. Cost savings may be realized by omitting the tanks and/or barrels used for holding and/or aging the wine. The wooden pieces may be removed from the bottle at the time the beverage is served and put back in the bottle when the bottle is capped/corked again. | 11-03-2011 |
| 20110287135 | 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 comprising arabinases to improve cell wall degradation to efficiently use plant biomass for bio-energy production. The invention also relates to a method for preparing a prebiotic. The prebiotic may contain branched arabinan oligomers comprise α-(1,5)-linked arabinan backbone, and single substituted α-(1,3)-linked arabinose monomers attached to the backbone, or double substituted α-(1,2,3,5)-linked arabinose monomers attached to the backbone, or both. The invention also relates to a method for preparing fruit juice or wine. The invention also relates to a method for saccharification of a plant biomass. The invention also relates to a recombinant micro-organism genetically modified to express the enzymes of the present invention and optionally additional enzymes to achieve the disclosed methods. | 11-24-2011 |
| 20110293778 | 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 beverage or a fermented food using yeast cell from the isolated yeast strain or a cell culture derived from the strain. | 12-01-2011 |
| 20110300258 | COMPOSITIONS SUITABLE FOR BOTRYTIZATION - A highly viable source of conidia of | 12-08-2011 |
| 20110305794 | MODIFIED INDUSTRIAL YEAST STRAINS - The present invention relates to modified industrial yeast strains that show reduced hydrogen sulfide production. In one embodiment the invention provides an industrial yeast strain comprising a modification in a MET5 gene and/or a MET10 gene which results in reduced hydrogen sulfide production when compared to the corresponding industrial yeast strain without the modification. The present invention also relates to methods of manufacturing these modified industrial yeast strains and their use in the production of fermented products. | 12-15-2011 |
| 20110318451 | FERMENTATION METHOD AND APPARATUS ADAPTED FOR THE METHOD - A method for treating a vegetable product in the form of crushed material includes the steps of (i) storing the crushed material in a first vat to let it ferment and form a cap of solid parts floating on a liquid mass therein; (ii) connecting a second vat to the first one to gather in it the gaseous products generated due to fermentation; (iii) isolating the two vats; (iv) reducing the gaseous pressure in the first vat; (v) connecting the second vat to the first at a point beneath the cap so that, due to the differential pressure between the two vats, spontaneous racking of gaseous products in the liquid mass occurs, in such a manner that rising they get into contact with the cap. | 12-29-2011 |
| 20120034338 | Enzyme with silaffin - A method of separating an enzyme construct from a solution, comprising providing an enzyme construct comprising an enzyme fused to a silaffin; adding the enzyme construct to a solution; adding a silica to the solution and separating the silica bound enzyme construct from the solution, wherein the solution is a beverage or a beverage intermediate. | 02-09-2012 |
| 20120114792 | 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 the beverage starting solution. | 05-10-2012 |
| 20120164269 | 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 amount of 4.5-18 parts by weight; and a ginseng in an amount of 6-24 parts by weight. A method for making a deer antler wine and a deer antler wine made thereby are also disclosed. | 06-28-2012 |
| 20120164270 | 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 riboside and a nicotinamide riboside-supplemented food product using the strain of the invention are also provided. | 06-28-2012 |
| 20120237634 | 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 | 09-20-2012 |
| 20120269925 | 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 thereof into wine in a winemaking tank. The system is provided with a database for storing winemaking data related to reference winemaking processes; a first processing unit for generating an optimized winemaking model, according to the winemaking data contained in the database, according to input data including characteristics of the batch of grapes and/or must; and a second processing unit for controlling and driving actuators acting on the winemaking tank according to the optimized winemaking model, so that winemaking process parameters are optimized for the features of the batch of grapes and/or must. The second processing unit is further capable of signaling fermentation kinetics faults and/or signaling alarms during the winemaking process. | 10-25-2012 |
| 20120328733 | 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 phosphate and yeast hulls are added to unfermented fruit juice or barley hop prior to fermentation. In this process, fermentation is complete in a week or less. | 12-27-2012 |
| 20130045301 | 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. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process. | 02-21-2013 |
| 20130115333 | FERMENTATION APPARATUS - In order to affect all the liquid mass of a vegetal product in the form of pressed product with a gas, the method provides for (i) storing the pressed product in a first tank to make it ferment therein; (ii) introducing, in the liquid portion contained in the first tank, an amount of oxygenating gases or fermentation promoter gases, such as air and/or oxygen, CO | 05-09-2013 |
| 20130280374 | 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 and/or buildings at controlled temperature; diffusing a fluid mixed with ozone within said vats and/or buildings at controlled temperature; cleaning said grapes placed in said first container by means of a fluid mixed with ozone; cleaning a press by means of a fluid mixed with ozone; pressing said grapes with said press to produce must; cleaning a second container by means of a fluid mixed with ozone; placing said must in said second container to produce fermented must; cleaning a third container by means of a fluid mixed with ozone; placing said fermented must (wine) in said third container. | 10-24-2013 |
| 20140044832 | 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 composition to balance sugar and phenolic maturity in the grapes. The grapes are harvested and processed to produce must, non-fermented and fermented beverages having improved organoleptic properties. There is also provided must, non-fermented and fermented beverages having improved organoleptic properties obtained by the process described above. | 02-13-2014 |
| 20140120210 | 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 malolactic fermentations of wine (i.e. including sparkling wine such as Cava/champagne) having high alcohol levels. | 05-01-2014 |
| 20140141120 | 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; comparing an electrochemical signature of the electrochemical signal obtained in a) with reference curves of voltammograms obtained from wines or grape musts with known oxidability; and predicting the oxidability of the sample tested based on the comparison. Markers for predicting the oxidability of a wine or a grape must and the use of electrochemistry for predicting the oxidability of a wine or a grape must are also disclosed. A method for predicting the optimal total oxygen supply for storing a wine or a grape must in a container; a method for wine maturation and/or ageing and; a method for selecting an optimal closure for storing a wine or a grape must in a container are also disclosed. | 05-22-2014 |
| 20140170263 | 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 juice during primary fermentation to optimize attributes such as expressive organoleptic characteristics including bouquet, texture and flavor, while simultaneously and selectively monitoring and mitigating the deleterious effects of reduced sulfur compounds, harmful bacteria, multicellular fungi, and/or biogenic amines during the artisan creation of ultra-premium fine wines and other alcoholic libations according to a customized schedule. | 06-19-2014 |
| 20140205716 | Fermentation of Fruit Juices - A method of introducing yeast into a fruit juice such as grape must to be fermented is disclosed. The method comprises feeding dry yeast into a flowing stream of the fruit juice and delivering the flowing stream of fruit juice with the yeast in it to a mixer ( | 07-24-2014 |
| 20140234481 | 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: providing a gas stream containing hydrogen sulfide, bubbling the gas stream containing hydrogen sulfide into a grape juice and/or grape juice derived fractions prior to yeast inoculation, and/or during fermentation. The alcoholic beverage obtainable by the method can be chosen from the group constituted by wines, beers and spirits. Most preferably, the alcoholic beverage is a Sauvignon Blanc wine. | 08-21-2014 |
| 20140328974 | WINEMAKING METHOD WITHOUT THE ADMIXTURE OF SULPHUR DIOXIDE, USING CHITOSAN-BASED FILMS - The present invention relates to a winemaking process using the traditional method of vinification except that, after fermentation, a chitosan-based film is placed in contact with the wine and no sulfur dioxide is added. The present invention also relates to a process for preparation of a chitosan-based film by modification of the chitosan with natural compounds, which allows to produce chitosan films stable in acidic medium, with high antioxidant activity, while maintaining the antimicrobial activity. In one embodiment, the films are prepared by covalent linkage to the chitosan of molecules, such as genipin, which results in decreasing its solubility in acidic medium, and also of molecules with high antioxidant activity, such as caffeic acid, or grape and wine extracts rich in compounds with antioxidant activity. | 11-06-2014 |
| 20150030721 | 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 sugar source to at least one instance of fermentation, and simultaneously adding plant material of the family Fabaceae during the step of fermentation, thereby potentiating extraction of extractable compounds from the plant material, useful in imparting a unique flavour and aroma to the alcoholic beverage. The alcoholic beverage may be a wine, beer or cider beverage. | 01-29-2015 |
| 20150044328 | 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 are also added to red wine to preserve the polyphenols present in red wine. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling. | 02-12-2015 |
| 20150086674 | 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 a blend of 3-4 feed stocks: I. Red: A) a primary and secondary fermented, barrel-aged must-based wine; B) a flashed-must, barrel-fermented, barrel-aged wine; C) a flashed-on-skin primary and secondary fermented, barrel-aged wine; or D) A+C; and II. White: A-1) a low solids, juice-based barrel fermented wine, and/or A-2) a low solids primary and secondary fermented, barrel or tank-aged wine; B) a flashed-juice, concentrated, barrel-fermented, barrel or tank-aged wine; C) a flashed-juice, concentrated, primary and secondary fermented, barrel or tank-aged wine; or D) A-2+C. Quantitative assays show the inventive VPP wines have 2-3X phenolic components as compared to traditional fermentation process wines. The inventive VP Process (VPP) may be applied to non-carbonated, carbonated and fortified wines, and post-processed to produce reduced-alcohol wine products. | 03-26-2015 |
| 20150147433 | 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 and disperse the cap in order to maximize extraction of color and flavor. It also includes an integral press mechanism to squeeze out the fermented juice through a strainer, retaining the pomace in the disposable bag. The device may also be used for racking and transfer of wine during aging. | 05-28-2015 |
| 20150307822 | PROCESS AND EQUIPMENT FOR MULTISTAGE, CONTINUOUS FERMENTATION, WITH FERMENT RECOVERY, REACTIVATION AND RECYCLING, FOR PRODUCING WINES WITH A HIGH ALCOHOL CONTENT - Process for producing wines with a high alcohol content, using 4 or 5 fermentation bioreactors, wherein the ferment is recovered, reactivated and recycled by separating the yeast-free wine from the ferment, yeast treatment with acid, separating the cells from the weak water and reactivating the cells by adding nutrients. The fermentation step takes place in an equipment that has a novel design, as well as the separation step. | 10-29-2015 |
| 20150315533 | FERMENTATION OF JUICE - The present invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a mixture of a juice concentrate having a Brix of from 5 to 20° Bx and a carbohydrate, with a yeast; to obtain a concentrated liquid foodstuff, wherein the alcohol content is lower than 15 g/kg of concentrated liquid foodstuff. | 11-05-2015 |
| 20150322390 | APPARATUS AND METHOD FOR PRESERVING THE AROMA OF A FERMENTABLE BEVERAGE - A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided. | 11-12-2015 |
| 20150359247 | WINE PROCESSING AND LIQUID PROCESSING APPARATUS AND METHODS - A method of improving the quality of wine during the production, fermentation and/or aging process comprising the steps of providing sound energy source(s) capable of generating sound energy over a plurality of frequency ranges, coupling the sound energy source(s) to the wine, determining a specific frequency range within the frequency ranges that resonate undesirable yeast, exposing the wine containing the undesirable yeast to sound energy sweeping through a bandwidth around the specific frequency to cause the yeast to act as a cavitation nucleus and implode. Further, using sound energy to degas oxygen, carbon dioxide and sulfur dioxide from the wine and to cause the sonochemical effect simulating aging. Additionally, for a sweeter wine, the sound energy is used to end the fermentation process by inactivating all the yeast. | 12-17-2015 |
| 20160002578 | DISPOSABLE WINE FERMENTATON 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 and disperse the cap in order to maximize extraction of color and flavor. It also includes an integral press mechanism to squeeze out the fermented juice through a strainer, retaining the pomace in the disposable bag. The device may also be used for racking and transfer of wine during aging. | 01-07-2016 |
| 20160024448 | 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 composition to balance sugar and phenolic maturity in the grapes. The grapes are harvested and processed to produce must, non-fermented and fermented beverages having improved organoleptic properties. There is also provided must, non-fermented and fermented beverages having improved organoleptic properties obtained by the process described above. | 01-28-2016 |
