Alcoholic Beverage Production Or Treatment To Result In Alcoholic Beverage Patents (Class 426/11)
  • Patent number: 10883072
    Abstract: A beverage maker may include a fermentation device including a fermentation tank assembly having an opening, and a fermentation lid that opens and closes the opening, a refrigeration cycle including a compressor, a condenser, an expansion mechanism, and an evaporator formed therein such that a refrigerant circulates in the compressor, the condenser, the expansion mechanism, and the evaporator, which may adjust a temperature inside the fermentation tank assembly; a blower that may dissipate heat emitted by the condenser; a gas discharger connected to the fermentation device that discharges gas inside the fermentation device; and a rear cover provided behind the fermentation device which may include a through-hole such that both air blown by the blower and gas discharged from the gas discharger may be discharged through the through-hole.
    Type: Grant
    Filed: July 18, 2018
    Date of Patent: January 5, 2021
    Assignee: LG ELECTRONICS INC.
    Inventors: Jinpyo Hong, Shic Yoon, Daewoong Lee
  • Patent number: 10745657
    Abstract: The purpose of the present invention is to provide a simple method in which, when distilling a mixture of ethanol, water, and biological raw materials, more aromatic components can be obtained and undesirable odors can be prevented from transferring to the distillate. To achieve this, ethanol and water are added during distillation.
    Type: Grant
    Filed: September 29, 2015
    Date of Patent: August 18, 2020
    Assignee: SUNTORY HOLDINGS LIMITED
    Inventors: Mihoko Nakajima, Kazuyuki Torii
  • Patent number: 10746654
    Abstract: In a method for monitoring the correspondence of a beer sample with a reference beer, at least 15 reference beer samples of the reference beer are brewed with the same ingredients and the same process parameters. Measurement signals for the absorption spectrum of the reference beer samples are captured and a principal component analysis is carried out for the measurement signals, in which at least 15 principal components are ascertained. A factor loading PR(i,j) is respectively determined for each principal component for the individual reference beer samples and a reference value (I) is ascertained, where i denotes the reference beer sample and j denotes the principal component, ?R(j) refers to the mean value of all factor loadings of the j-th principal component and ?P(j) refers to the standard deviation of these factor loadings.
    Type: Grant
    Filed: August 3, 2017
    Date of Patent: August 18, 2020
    Assignee: QFood GmbH
    Inventors: Holger Klapproth, Robert Seidel, Joachim Haas, Jonathan E. Green
  • Patent number: 10717956
    Abstract: There is disclosed a system and method for processing wine and/or a containing barrel, while keeping a volume of most of the wine in the barrel. The disclosed system and method can provide reduced mixing of different layers of wine in the barrel. An optional scrubbing mechanism cleans an interior surface of the barrel from encrusted matter, and an optional UV sterilization light source sanitizes an interior surface of the barrel that is alongside a cavity in the barrel empty of wine. In some embodiments a pumping and filtering system preserves non-mixing flow of wine in the barrel while effectively filtering wine optionally without the use of a filter cartridge or other interposing medium.
    Type: Grant
    Filed: August 18, 2016
    Date of Patent: July 21, 2020
    Assignee: Ariel-University Research and Development Company Ltd.
    Inventor: Elyashiv Drori
  • Patent number: 10457951
    Abstract: A series of independent human-induced non-transgenic mutations found at one or more of the Lpx genes of wheat; wheat plants having these mutations in one or more of their Lpx genes; and a method of creating and finding similar and/or additional mutations of Lpx by screening pooled and/or individual wheat plants. The wheat plants disclosed herein exhibit decreased lipoxygenase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the wheat plants disclosed herein display increased oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.
    Type: Grant
    Filed: May 31, 2018
    Date of Patent: October 29, 2019
    Assignee: ARCADIA BIOSCIENCES, INC.
    Inventors: Ann Slade, Michelle Noval, Dayna Loeffler, Jessica Mullenberg, Aaron Holm
  • Patent number: 10456339
    Abstract: The aspects presented herein provide methods and compositions for the reduction of the peroxide value of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated homecare products, essential oils, food raw materials, formulated food products, and natural extracts.
    Type: Grant
    Filed: October 17, 2018
    Date of Patent: October 29, 2019
    Assignee: FIRMENICH SA
    Inventors: Michael J. Calandra, Ying Wang
  • Patent number: 10357048
    Abstract: A beer-taste beverage which is substantially nonalcoholic, containing (A) a collagen peptide having an average molecular weight of from 500 to 8,000, (B) a carbon dioxide gas, (C) an iso-? acid, and (D) an acidulant, wherein a pH is 3 or more and 4 or less, and wherein the content of the collagen peptide is from 280 to 1,800 mg/100 mL, and wherein the content of the iso-? acid is from 1.0×10?3 to 3.0×10?3% by mass. The beer-taste beverage of the present invention has excellent initial tastes of sour taste and bitterness and has beer-like taste, so that the beer-taste beverage can provide a new taste as luxury products.
    Type: Grant
    Filed: March 4, 2016
    Date of Patent: July 23, 2019
    Assignee: SUNTORY HOLDINGS LIMITED
    Inventors: Yuto Yamauchi, Itsuki Iriuchijima
  • Patent number: 10154745
    Abstract: Methods and apparatus for liquid preservation according to various aspects of the present invention may comprise a vessel and a displacer. The displacer may be disposed through an open top of the vessel into a cylindrical interior volume defined by an interior surface of the vessel. An outer rim of the displacer may form a movable seal with the interior surface of the vessel so that the displacer may move within the vessel parallel to the interior surface and below the open top. The displacer may include an aperture at an apex of the conical displacer, which allows air to escape from the interior volume as the displacer decreases the volume of the interior volume. An at least partially transparent displacement indicator may be positioned atop the aperture.
    Type: Grant
    Filed: January 27, 2017
    Date of Patent: December 18, 2018
    Inventor: Daniel J. Noblitt
  • Patent number: 10071403
    Abstract: A system and method for decomposing municipal solid waste (MSW) under anaerobic conditions. The system includes a bioreactor landfill with the MSW, a leachate recirculation unit in connection with the bioreactor landfill, a multilevel thermocouple unit, placed inside the bioreactor landfill for monitoring temperature in the bioreactor landfill. Further, the system includes a sensor for monitoring moisture level within the bioreactor landfill. Furthermore, the system includes the leachate recirculation unit configured to initiate recirculation of a leachate, collected from the bioreactor landfill, when temperature in the bioreactor reaches a determined temperature and a determined moisture level.
    Type: Grant
    Filed: January 20, 2016
    Date of Patent: September 11, 2018
    Assignee: Indian Institute of Technology Bombay
    Inventors: Devendra Narain Singh, Bhagawan Shamrao Patil
  • Patent number: 10021897
    Abstract: Protein feed compositions and methods of making the protein feed compositions are disclosed herein. The protein feed compositions may comprise zein and are derived from a starch-based feedstock-to-ethanol fermentation conversion process such as a corn-to-ethanol conversion process. Methods of making the compositions include performing a starch-based feedstock-to-ethanol fermentation process in a manner that reduces the total heat exposure of the components of the protein composition as compared to a similar process which uses a cooking process to saccharify starch and/or a distillation process to separate the fermentation beer into ethanol and whole stillage. The process may include centrifugation of the fermentation beer resulting in a bulk solids mixture, extraction of a protein composition from the resulting bulk solids mixture, and desolventizing the extracted protein composition.
    Type: Grant
    Filed: January 16, 2015
    Date of Patent: July 17, 2018
    Assignee: POET Research, Inc.
    Inventor: Steven G Redford
  • Patent number: 9951323
    Abstract: The present invention relates to hybrid polypeptides having pullulanase activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
    Type: Grant
    Filed: July 11, 2014
    Date of Patent: April 24, 2018
    Assignee: NOVOZYMES A/S
    Inventor: Tomoko Matsui
  • Patent number: 9926613
    Abstract: A method of producing a sugar liquid includes filtering a sugar liquid through a nanofiltration membrane and collecting a sugar liquid from the feed side, wherein a sugar liquid containing an organic liquid compound having a relative dielectric constant of not less than 17 at 25° C. is filtered through the nanofiltration membrane.
    Type: Grant
    Filed: April 25, 2013
    Date of Patent: March 27, 2018
    Assignee: Toray Industries, Inc.
    Inventors: Junpei Kishimoto, Hiroyuki Kurihara, Atsushi Minamino, Katsushige Yamada
  • Patent number: 9879208
    Abstract: One aspect of the present invention relates to a method of producing a mash extract, said method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with a recirculated aqueous stream; b. heating the mash and enzymatically hydrolysing the starch; c. transferring the heat-treated mash into a first separator for separation into mash extract and spent grain; d. transferring the spent grain into a first mixing vessel and mixing it with sparging water; e. transferring the mixture of spent grain and sparging water into a second separator to remove spent grain; f. recirculating an aqueous stream from the second separator to the mashing step, wherein the gravity of the fermentable mash extract obtained from the first separator is maintained at above 15° P. The present method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields.
    Type: Grant
    Filed: May 16, 2007
    Date of Patent: January 30, 2018
    Assignee: Heineken Supply Chain B.V.
    Inventors: Hendrikus Mulder, Onno Cornelis Snip
  • Patent number: 9840687
    Abstract: An artificial aging apparatus for spirits and other alcoholic beverages to decrease the time it takes for alcoholic beverages to mature. The artificial aging apparatus includes an inlet, an outlet, a processing pipe, a pump, a housing, a plurality of electromagnets, a plurality of copper probes, an ultraviolet (UV) radiation source, and a power source. The alcoholic beverage is pumped through the inlet and then into the processing pipe. Subsequently, the alcoholic beverages passes through an electromagnetic field generated to expedite aging, past a plurality of copper probes to smooth the alcoholic beverage, and exposed to the UV radiation source for sanitization. Then, the alcoholic beverage is discharged from the outlet for storage or packaged for consumption.
    Type: Grant
    Filed: July 27, 2015
    Date of Patent: December 12, 2017
    Assignees: CONECUH SPRINGS SPIRITS, INC, SPIRITS OF THE U.S.A.
    Inventors: Kenneth May, Johnny W Allen
  • Patent number: 9828612
    Abstract: A method is provided for the production of alcohol from trees, the method comprising a step of treating a subject tree with mother cell lyases formed through cytolysis associated with sporulation of spore-forming aerobic bacteria, thereby degrading said tree into a powdery state and obtaining a tree degradation product; a step of sterilizing said tree degradation product; a step of treating said sterilized tree degradation product with a koji fungus (Aspergillus oryzae) thereby carrying out a primary fermentation; a step of adding a yeast to the fermentation broth obtained by said primary fermentation thereby carrying out a secondary fermentation; and a step of filtering the fermentation broth obtained by said secondary fermentation, wherein said mother cell lyases are obtained by culturing said spore-forming aerobic bacteria, subjecting the resultant culture medium to a starvation state, thereby converting said bacteria into endospores, and removing impurities including said endosporic bacteria from said cul
    Type: Grant
    Filed: May 23, 2012
    Date of Patent: November 28, 2017
    Assignees: Meisho Co., Ltd., Fujisawa Environment Development Co., Ltd.
    Inventors: Kaoru Mitarai, Miho Sakai, Kenji Matsui
  • Patent number: 9771552
    Abstract: A method of making a sherry wine-like beverage includes combining water, ethanol and a plurality of flavor compounds in an amount sufficient to impart the flavor of a sherry wine without the need for fermentation and/or aging.
    Type: Grant
    Filed: March 12, 2015
    Date of Patent: September 26, 2017
    Assignee: Altria Client Services LLC
    Inventor: Pauline Marcq
  • Patent number: 9738865
    Abstract: This invention provides a simple fermentation apparatus which is able to work in a standard pressure. Moreover, it can continuously produce liquid fermentation products automatically in a large amount without filtering. The fermentation apparatus is able to be configured in large farms. The use of it has become simple and convenient.
    Type: Grant
    Filed: September 17, 2015
    Date of Patent: August 22, 2017
    Assignee: ADVANCED GREEN BIOTECHNOLOGY INC.
    Inventor: Chien-Yi Liu
  • Patent number: 9719060
    Abstract: A brewing system for fermenting beer when isolated from any possible micro-biological contamination comprises a first holding frame in a fermentation tank, a second holding frame in a bright beer tank, a water supply subsystem that is effective to measure, filter, and expose incoming water to UV light, a mixing subsystem that is effective to connect fittings or glands clamped onto manifolds of the fermentation and bright beer tanks, and aseptic dry, sealed bags containing dry ingredients of powdered malt extract, beer mixes, hops, and yeast. The brewing system includes a valve for connecting the water supply subsystem to the fermentation tank, and a mechanism for transferring the powdered malt into a disposable second aseptic dry, sealed fermenter bag for fermentation in the fermentation tank to form fermented beer. The disposable fermenter bag has ports on a bottom manifold and is designed to fit into the first holding frame that is insulated and custom controls its temperature.
    Type: Grant
    Filed: March 14, 2014
    Date of Patent: August 1, 2017
    Inventors: Ian MacLennan, Beau Dudley
  • Patent number: 9637419
    Abstract: Wheat bran culture mix is used to inoculate organic waste and produce an inoculated waste material, where the wheat bran culture mix includes soil derived microbes. The inoculated waste material is shredded to produce shredded inoculated waste material which is fermented the shredded inoculated waste material for at least 7 days. Contents from the fermenter are then transferred into a dewatering device to produce dewatered contents which are then separated into soluble and suspended products.
    Type: Grant
    Filed: June 15, 2016
    Date of Patent: May 2, 2017
    Inventor: Lawrence R. Green
  • Patent number: 9580675
    Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.
    Type: Grant
    Filed: March 7, 2014
    Date of Patent: February 28, 2017
    Assignee: Chr. Hansen A/S
    Inventors: Sofie Saerens, Jan Hendrik Swiegers
  • Patent number: 9422515
    Abstract: 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.
    Type: Grant
    Filed: March 18, 2009
    Date of Patent: August 23, 2016
    Assignee: L.A.S.I. S.R.L.
    Inventor: Remo Crosato
  • Patent number: 9345260
    Abstract: The present invention relates to a method for producing a nonalcoholic beverage by fermentation, comprising the following steps: (a) providing a providing a macerated cereal extract, (b) producing a wort from the cereal extract, (c) treating the wort from step (b) with Lactobacillus microorganisms in order to obtain a sour wort, (d) mixing the sour wort from step (c) with a liquid containing sugar and treating the mixture with Lactobacillus microorganisms in order to obtain a fermented beverage, (e) heating the fermented beverage obtained from step (d) and then cooling said fermented beverage, (f) mixing the beverage, and (g) performing further treatment steps for stabilizing, clarifying, and completing the beverage.
    Type: Grant
    Filed: April 30, 2010
    Date of Patent: May 24, 2016
    Assignee: FINE FOOD & BEVERAGES GMBH
    Inventors: Markus Berberich, Frank Lucas, Christoph Puttnies, Oliver Nordmann
  • Patent number: 9155326
    Abstract: A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base formulation is mixed with water to form a slurry. At least one enzyme is mixed into the slurry. The slurry is cooked to convert the slurry into an intermediate product. The intermediate product is evaporated to produce a syrup product having a solids level of at least 65 Brix.
    Type: Grant
    Filed: June 14, 2012
    Date of Patent: October 13, 2015
    Assignee: Oat Tech, Inc.
    Inventor: Paul Whalen
  • Patent number: 9044423
    Abstract: The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. The compositions of the invention are expected to ameliorate some of the negative side effects associated with the consumption of alcohol, such as hangover and facial flushing.
    Type: Grant
    Filed: January 13, 2014
    Date of Patent: June 2, 2015
    Assignee: Deuteria Beverages, LLC
    Inventors: Anthony W Czarnik, Jeffrey A McKinney
  • Patent number: 9028895
    Abstract: A method for production of an alcoholic beverage with reduced content of alcohol involving treating unfermented beverage starting solution with glucose oxidase and glucose isomerase.
    Type: Grant
    Filed: July 6, 2010
    Date of Patent: May 12, 2015
    Assignee: Chr. Hansen A/S
    Inventors: Johannes Maarten Van Den Brink, Kristine Bjerre
  • Patent number: 9017746
    Abstract: The invention relates to a method for obtaining a product in the form of deep-frozen granules, particles of beads having a high dissolved-gas content from a liquid, semi-liquid or paste-like matrix, that comprises two subsequent steps: a matrix gasification step that comprises the incorporation of gas at a pressure higher than 2 bars; and a quick deep-freezing step using a cryogenic fluid.
    Type: Grant
    Filed: October 9, 2007
    Date of Patent: April 28, 2015
    Inventors: Isabelle Desjardins-Lavisse, Stephane Desobry, Eric Uhrig, Laurent Probst
  • Patent number: 8991301
    Abstract: A device for steeping barley having a container for containing the barley to be steeped. The container has a floor and the floor has passageways for flowing at least one of steeping water and gases through the passageways. The device further includes a water line system under the floor directly connected to the passageways.
    Type: Grant
    Filed: March 1, 2005
    Date of Patent: March 31, 2015
    Assignee: Buehler AG
    Inventors: Bernardus Van Dieren, Gerardus Toonen
  • Publication number: 20150056327
    Abstract: Compositions derived from grain-to-ethanol fermentation processes and methods of producing the compositions are provided. The compositions may be corn meal products generated by fractionating corn kernels to isolate the endosperm, converting starch in the endosperm to sugar at temperatures less than 150-180° F., fermenting the sugar, and separating out the resulting solids. The solids may undergo a protein extraction process, and then undergo a solvent exchange to remove water from the solids and re-place it with a more volatile chemical, such as ethanol. The solids are then dried at less than 150-180° F. The resulting meal product may include protein in an amount ranging from about 31 to about 45%, up to about 3% fat, up to about 3% ash, a neutral detergent fiber in an amount ranging from about 32 to about 50%, and up to about 15% starch, all on a dry weight basis.
    Type: Application
    Filed: February 21, 2013
    Publication date: February 26, 2015
    Applicant: POET RESEARCH INC.
    Inventor: Steven G. Redford
  • Publication number: 20150056326
    Abstract: A hybrid continuous fermentation system and related process for fermenting sugars to produce alcohol containing liquors. The system includes a fermentor arranged with a packed bed region and a fluidized bed region. A yeast bed is retained in the packed bed region using a retention matrix and flocculation. A sugar supply is directed through the yeast bed with sufficient dwell time for satisfactory sugar conversion. The fluidized bed region is arranged to allow fermented product to pass through the fermentor while allowing yeast cell growth and retention. A nutrient may be added to the fermentor to aid in yeast flocculation. The fermentor is sized and shaped to allow sufficient dwell time of the sugar supply in the packed bed region and in the fluidized bed region to maximize sugar conversion to ethanol by fermentation.
    Type: Application
    Filed: November 15, 2013
    Publication date: February 26, 2015
    Inventors: Benjamin Alexander, Garth Cambray
  • Publication number: 20150037459
    Abstract: An alcoholic beverage is aged in a wooden barrel after the barrel is covered by a film having an oxygen transmission rate of at least 50 cc/m2/day and an ethanol transmission rate of less than 30 g/m2/day. The beverage acquires one or more specific flavor components in an amount of 50%, 75%, or 100% relative to amounts of one or more of the same flavor components in a control alcoholic beverage aged in a wooden barrel without the film thereon. Covering the barrel with the film reduces the angels' share evaporative loss, while allowing the beverage to develop desirable flavor components during aging. In another embodiment, the process reduces angels' share evaporative loss while achieving organoleptics indistinguishable from a control.
    Type: Application
    Filed: July 17, 2014
    Publication date: February 5, 2015
    Inventors: Seetharaman Chidambarakrishnan, Sumita S. Ranganathan, Robert Babrowicz, Angela Elizabeth Morgan
  • Publication number: 20150030721
    Abstract: 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.
    Type: Application
    Filed: November 12, 2012
    Publication date: January 29, 2015
    Inventors: Trevor Strydom, Michael Van Niekerk, Oliver Ghai
  • Publication number: 20150031091
    Abstract: The present invention provides isolated polypeptides having alpha-amylase activity catalytic domains, carbohydrate binding domains and polynucleotide encoding the polypeptides, catalytic domains or carbohydrate binding domains. The invention also provides nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides, catalytic domains or carbohydrate binding domains.
    Type: Application
    Filed: September 29, 2012
    Publication date: January 29, 2015
    Applicant: NOVOZYMES A/S
    Inventors: Ming Li, Junxin Duan, Noriko Tsutsumi, Guillermo Coward-Kelly, Henrik Lundkvist
  • Patent number: 8927042
    Abstract: The present invention corresponds to a method for the removal of unwanted toxic phenolic compounds such as a pesticide from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers.
    Type: Grant
    Filed: October 10, 2013
    Date of Patent: January 6, 2015
    Assignees: Universidad de Talca, Fundación Fraunhofer Chile Research
    Inventors: Leonardo Silva Santos, Victor Felipe Laurie Gleisner, John Amalraj, Veronica Carrasco-Sanchez, Fabiane M. Nachtigall
  • Patent number: 8889206
    Abstract: A method (10) of making a wood insert (50) from a dismantled stave (20) of a barrel (12), such as a used bourbon barrel. The method (10) comprises the steps of conditioning the exterior surface (24) of a dismantled stave (20); and profiling the conditioned stave (30) to increase its aging surface area. The profiled stave (20) can then be heat treated (e.g., toasted and/or charred) to create the wood insert (50). The insert (50) can be used to integrate a wood flavoring during the aging of an alcoholic beverage, such as a non-bourbon whiskey.
    Type: Grant
    Filed: October 5, 2011
    Date of Patent: November 18, 2014
    Inventor: Thomas Steven Lix
  • Patent number: 8883239
    Abstract: The present invention corresponds to a method for the removal of unwanted phenolic compounds from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers.
    Type: Grant
    Filed: February 26, 2013
    Date of Patent: November 11, 2014
    Assignees: Universidad de Talca, Fundacion Fraunhofer Chile Research
    Inventors: Leonardo Silva Santos, John Amalraj, Victor Felipe Laurie Gleisner
  • Patent number: 8871284
    Abstract: 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.
    Type: Grant
    Filed: January 7, 2011
    Date of Patent: October 28, 2014
    Assignee: YSDR LLC
    Inventors: David Rubin, Ely Rubin
  • Patent number: 8828696
    Abstract: A process for the use of low concentration levels of Penicillin G Procaine to eliminate or control the growth of unwanted or undesirable bacteria (contaminating bacteria) in the fermentation production of alcohol without inhibition of the growth or replication of the yeast.
    Type: Grant
    Filed: December 5, 2008
    Date of Patent: September 9, 2014
    Assignee: Lallemand Specialites, Inc
    Inventors: Kevin E. Dailey, Sanjoy Ganguly, Kevin L. Kauers, Limei Tang, Daniel W. Thon
  • Patent number: 8818562
    Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.
    Type: Grant
    Filed: June 4, 2011
    Date of Patent: August 26, 2014
    Assignee: Invensys Systems, Inc.
    Inventors: David Bluck, Prashant R. Karbhari, Wen-Jing Lin
  • Patent number: 8802170
    Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.
    Type: Grant
    Filed: March 24, 2005
    Date of Patent: August 12, 2014
    Assignee: Asahi Breweries, Ltd.
    Inventors: Toshikazu Sugimoto, Hiroshi Shoji
  • Patent number: 8802169
    Abstract: It is an object of the present invention to provide a method of producing a foaming alcoholic beverage such as beer, low-malt beer, and a beer-flavored foaming alcoholic beverage obtained by producing, without using any kind of barley (e.g., barley, wheat, malt), a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, hops and water as raw materials and fermenting the pre-fermentation liquid with use of brewers' yeasts, wherein germinated grains are used; to thereby increase fermentability and attain superior flavor and improved foam quality. It is also an object of the present invention to provide an alcoholic beverage manufactured by the aforementioned method.
    Type: Grant
    Filed: April 21, 2006
    Date of Patent: August 12, 2014
    Assignee: Sapporo Breweries Limited
    Inventors: Tatsuji Kimura, Naoyuki Kobayashi, Syunsuke Fukuhara, Shigehisa Yokoi
  • Publication number: 20140220179
    Abstract: A method for producing a beer-taste beverage characterized in that the method includes adding a hop selected based on hop plant age; and a method for adjusting aroma and taste of a beer-taste beverage, characterized by the use of a hop selected based on hop plant age. According to the present invention, characteristics of aroma and taste attributable from different hops can be made into different ones by using hops of different plant age. In addition, crops of different hop plant age having their own characteristics are properly blended, whereby a beer-taste beverage having preferred characteristics and intensities of aromas, and taste can be provided.
    Type: Application
    Filed: September 3, 2013
    Publication date: August 7, 2014
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Hiroo Matsui, Takako Inui, Mariko Ishimaru, Daisaku Yonezawa
  • Patent number: 8765200
    Abstract: A method for production of a wine with lower content of alcohol involving treating unfermented grape juice with glucose oxidase and glucose isomerase.
    Type: Grant
    Filed: December 22, 2008
    Date of Patent: July 1, 2014
    Assignee: Chr. Hansen A/S
    Inventors: Johannes Maarten Van Den Brink, Kristine Bjerre
  • Publication number: 20140178959
    Abstract: Devices, systems and methods for increasing fermentation rates of microbes via biostimulation are provided. Electrodes are preferably positioned along an interior or exterior of a tube-shaped component to administer electromagnetic/electric pulses to a solution comprising a microbe. Systems can advantageously be used in new biofuels production plants, or in existing biofuels production plants without the need for significant retrofits.
    Type: Application
    Filed: December 26, 2012
    Publication date: June 26, 2014
    Applicant: COLORADO ENERGY RESEARCH TECHNOLOGIES
    Inventors: Wayne J. Powell, Robert D. Boehmer, Lee L. Johnson, Ken Swartz, Donald E. Lenci
  • Publication number: 20140147904
    Abstract: The present invention relates to a filtering apparatus and method for mixing a compound of solid and fluid phases, separating the phases and/or extracting fluid from the compound. One embodiment of the invention discloses a filtering apparatus comprising a first filter section accommodating a first group of filter members, and a second filter section accommodating a second group of filter members, a piping system providing pipelined fluid communication between the filter sections and between a filter section and said filter section's corresponding group of filter members, the piping system configured such that the filter members form filtered fluid openings of the filtering apparatus, and circulation means, such as a pump, configured for passing fluid in a forward flow and/or in a reverse flow between the filter sections. In particular the invention may be used for the mashing process in a beer brewing procedure.
    Type: Application
    Filed: August 13, 2012
    Publication date: May 29, 2014
    Applicant: TECHNICAL UNIVERSITY OF DENMARK
    Inventors: Peter Stubbe, Preben Bøje Hansen
  • Publication number: 20140093610
    Abstract: The present invention relates to a method for manufacturing a non-effervescent alcoholic beverage, which consists of mixing a non-effervescent clear spirit with an agent that gives said beverage a fluorescent colour when exposed to ultraviolet light, said agent being riboflavin or quinine, said beverage being subsequently packaged, characterised in that: when said spirit is obtained by distillation and has an alcohol content of more than 20%, riboflavin is added in a proportion of less than 3 mg/100 ml or quinine is added in a proportion of less than 60 ppm; and when said spirit is obtained by fermentation and has an alcohol content of less than 20%, riboflavin is added in a proportion of more than 5 mg/100 ml or quinine is added in a proportion of 100 ppm.
    Type: Application
    Filed: May 20, 2011
    Publication date: April 3, 2014
    Applicant: Ice Promotion S.A.
    Inventor: Richard Virenque
  • Patent number: 8658236
    Abstract: The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. The compositions of the invention are expected to ameliorate some of the negative side effects associated with the consumption of alcohol, such as hangover and facial flushing.
    Type: Grant
    Filed: May 10, 2010
    Date of Patent: February 25, 2014
    Assignee: Deuteria Beverages, LLC
    Inventors: Anthony W Czarnik, Jeffrey A McKinney
  • Publication number: 20140044807
    Abstract: The present invention relates to a method for producing beverages on the basis of juice from the hemp plant. The invention relates to a method for obtaining juice suitable for human consumption from the hemp plant, wherein the complete hemp stem is pressed after harvest without prior drying or retting. The invention further provides a method for obtaining juice from the hemp plant, wherein the upper leafy part of the hemp plant is cut, the leaves are stripped of the remaining stem, fibres and shives being separated from each other at the stem, the leafy part of the stem, the fibres and the shives being pressed individually under pressure and the so obtained pressed juices are being mixed in a controlled manner. In a yet further aspect, the invention relates to a method for the manufacturing of beverages on the basis of juice from the hemp plant, wherein the hemp juice is mixed with yeast and than fermented.
    Type: Application
    Filed: January 18, 2012
    Publication date: February 13, 2014
    Applicant: CLAREMONT COLLECTION HANDELSGESELLSCHAFT MBH
    Inventor: Galathea Ute Bisterfeld Von Meer
  • Publication number: 20130337108
    Abstract: The present invention relates to frozen and freeze dried starter culture compositions comprising microorganisms. The invention also relates to methods of producing the frozen and freeze dried starter culture compositions and methods of using them.
    Type: Application
    Filed: December 8, 2011
    Publication date: December 19, 2013
    Applicant: DSM IP ASSETS B.V.
    Inventor: Pim Van Hee
  • Patent number: 8601936
    Abstract: A combined brewing system for small scale brewing of fermented alcoholic beverages, particularly beer, and to a method of making fermented alcoholic beverages. The brewing system comprises a single pressurizable vessel. The beer is naturally carbonated to the desired level during fermentation. Sediment is collected and substantially separated from within the vessel and removed from the vessel while the vessel is under pressure. Compressed gas is added for maintaining natural carbonation levels, so that the contents of the vessel can be drawn off at a desired pressure. The vessel has a temperature control system to selectively control the temperature during processing.
    Type: Grant
    Filed: January 29, 2010
    Date of Patent: December 10, 2013
    Assignee: Williamswarn Holdings Limited
    Inventors: Ian Stuart Williams, Anders Gordon Warn
  • Patent number: 8597919
    Abstract: The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include selecting plant material. Selecting can include excluding plant material that has been exposed to high temperatures or that has had high moisture content.
    Type: Grant
    Filed: March 8, 2011
    Date of Patent: December 3, 2013
    Assignee: Poet Research, Inc.
    Inventor: Stephen M. Lewis