Alcoholic Beverage Production Or Treatment To Result In Alcoholic Beverage Patents (Class 426/11)
  • Patent number: 11636415
    Abstract: Systems and methods are described for managing a supply of building blocks for one or more products. An example method includes: obtaining demand data for each building block from a plurality of building blocks; obtaining substitution data for the plurality of building blocks; providing the demand data and the substitution data as input to a predictive model; receiving as output from the predictive model a predicted optimal production quantity for each building block; and facilitating a production of the plurality of building blocks according to the predicted optimal production quantities.
    Type: Grant
    Filed: September 28, 2020
    Date of Patent: April 25, 2023
    Assignee: E. & J. Gallo Winery
    Inventors: Suraj Ponnaganti, Ambarish M. Acharya
  • Patent number: 11618868
    Abstract: The present invention is a aroma recovery equipment from gases exhausted of fermentation vats comprising a first recovery group (100) comprising a first condenser (110) operating at a first temperature of recovered aromas; one second recovery group (200) comprising a second condenser (210) operating at a second temperature of recovered aromas; a cooling group (300) to provide cold by a cooling fluid (301) to said first recovery group (100) via a first fluid connection (302) and to said second recovery group (200) via a second fluid connection (303); control means (400) configured to coordinately control the temperature of said first recovery group (100) and the temperature of said second recovery group (200); and a mobile housing (500) containing said first recovery group (100), said second recovery group (200), said cooling group (300) and said control means (400).
    Type: Grant
    Filed: December 20, 2017
    Date of Patent: April 4, 2023
    Inventors: José Ricardo Pérez Correa, Martín Rodrigo Cárcamo Behrens, Camilo Andrés Concha Muñoz, Eduardo Andrés Alemparte Benavente, José Miguel Benavente Pereira, Jorge Alberto Heiremans Bunster, Eduardo Esteban Agosín Trumper
  • Patent number: 11564897
    Abstract: Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A.
    Type: Grant
    Filed: August 20, 2018
    Date of Patent: January 31, 2023
    Assignees: ALIOPHARM S.R.L., Consiglio Nazionale delle Ricerche
    Inventors: Gian Luigi Russo, Fabrizio Tarricone, Idolo Tedesco
  • Patent number: 11535823
    Abstract: The invention provides a hybrid ale strain of Saccharomyces cerevisiae and uses thereof.
    Type: Grant
    Filed: December 11, 2019
    Date of Patent: December 27, 2022
    Inventors: Lance Shaner, Nate Gibbon
  • Patent number: 11492582
    Abstract: A bag assembly for use with a heat exchanger includes a flexible bag having of one or more sheets of polymeric material, the bag having a first end that bounds a first compartment and an opposing second end that bounds a second compartment, a support structure being disposed between the first compartment and the second compartment so that the first compartment is separated and isolated from the second compartment. A first inlet port, a first outlet port, and a first drain port are coupled with the flexible bag so as to communicate with the first compartment. A second inlet port, a second outlet port, and a second drain port are coupled with the flexible bag so as to communicate with the second compartment.
    Type: Grant
    Filed: June 10, 2020
    Date of Patent: November 8, 2022
    Assignee: Life Technologies Corporation
    Inventors: Clinton C. Staheli, Nephi D. Jones, Michael E. Goodwin
  • Patent number: 11326137
    Abstract: An extreme acceleration of the process of aging spirits to obtain aged liquors includes circulating the spirits through a cavitation zone within a controlled cavitation reactor and exposing the spirits therein to high energy cavitation induced shockwaves. Sources of flavor and color such as charred wood chips may be added to the spirits to provide the color and flavor of liquors aged for years in traditional charred oak barrels. The method and apparatus of the present invention obtains the same conversion of undesirable alcohols, flavor extraction, and color as years of aging in an oak barrel but does so in a matter of minutes or hours. The apparatus and method also can be used in conjunction with traditional aging techniques and methods and the total aging time is still reduced dramatically.
    Type: Grant
    Filed: April 30, 2018
    Date of Patent: May 10, 2022
    Assignee: Hydro Dynamics, Inc.
    Inventor: Douglas G. Mancosky
  • Patent number: 11319516
    Abstract: The present invention relates to the use of a cysteine endoprotease or a malt extract to prevent or reduce the cloudiness of a cereal-based beverage, fermented or not.
    Type: Grant
    Filed: April 29, 2016
    Date of Patent: May 3, 2022
    Inventors: Michel Lopez, Myriam Fliss, Didier Gilbert Marion
  • Patent number: 11248198
    Abstract: Several embodiments of the present disclosure relate to distilled coffee spirits, and techniques and methods for preparing the same. In some embodiments, a distilled coffee spirit is prepared by diluting cold brew coffee grounds into a fermentation mixture, fermenting the fermentation mixture with a fermentation agent, and distilling the entire fermentation mixture to produce a distilled coffee beverage.
    Type: Grant
    Filed: June 22, 2018
    Date of Patent: February 15, 2022
    Assignee: Starbucks Corporation
    Inventor: Denisley Gentil Bassoli
  • Patent number: 11179429
    Abstract: The present invention relates to a food product and food additive comprising a hop oxidation-reaction product or an extract thereof, as well as to a fat accumulation suppressing agent and a weight gain suppressing agent having it as an active ingredient.
    Type: Grant
    Filed: December 15, 2011
    Date of Patent: November 23, 2021
    Assignee: Kirin Holdings Kabushiki Kaisha
    Inventors: Fumitoshi Manabe, Yoshimasa Taniguchi, Yumie Kobayashi, Mikio Katayama
  • Patent number: 11066628
    Abstract: A gluten-free fermented beverage for human consumption includes a mixture including tea and alcohol. The alcohol is formed by a single culture yeast and fermentable sugar not derived from grain. A method for making the beverage includes steeping a form of tea leaves in water to form a tea, adding a form of yeast nutrient to the tea, adding a fermentable sugar not derived from grain to the tea, adding a single culture yeast to the tea, fermenting the tea mixture, adding citric acid before and/or after the step of fermenting, filtering the fermented tea, and carbonating the fermented tea.
    Type: Grant
    Filed: August 30, 2017
    Date of Patent: July 20, 2021
    Assignee: Employee Brewing Company LLC
    Inventors: Jason Kusowski, Richard Durham, Russell Pinto
  • Patent number: 11041139
    Abstract: The invention relates to a process for the production of wort, comprising the enzymatic treatment of grist in up to 100% unmalted (grain) form, for further processing into high quality beverage products. By the addition of a combination of exogenous enzymes (?-amylase, isoamylase/pullulanase, FAN generating activity (proteases) and beta-glucanase activity) to the mash and by the simultaneously thermal activation of the maltose-generating endogenous ?-amylase, it is possible to obtain a wort based on up to even 100% barley. The invention further relates to a process for the production of a high quality beer or beer product and to the high quality beer produced according to the process.
    Type: Grant
    Filed: December 11, 2008
    Date of Patent: June 22, 2021
    Inventor: Niels Elvig
  • Patent number: 10947487
    Abstract: A process that provides for the reuse of yeast biomass used in the alcoholic fermentation of both sugarcane and corn in independent or integrated processes with steps of separation and reuse of solids prior to distillation and which are used in the process itself and in other industrial applications such as the production of high protein content (DDG/DDGS) ration, due to the alcohol recovery of the process, biodiesel, cell wall and yeast extract, as well as energy generation. The process also includes a drying step using indirect contact dryers operating with low pressure, non-noble vapors, such as plant vapor and exhaust vapor, and with the recovery of the ethanol contained in the wet cake.
    Type: Grant
    Filed: March 23, 2018
    Date of Patent: March 16, 2021
    Inventor: Alexandre Godoy
  • 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
    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
    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: 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: 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
    Inventors: Ann Slade, Michelle Noval, Dayna Loeffler, Jessica Mullenberg, Aaron Holm
  • 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
    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
    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
    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
    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: 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: 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: 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: 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
  • 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
  • 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