Of Fruit Or Fruit Material Patents (Class 426/15)
  • Patent number: 10755329
    Abstract: A system and method for automated distillery management includes the ability to manage customers, manage inventory, and facilitate the production, aging, and sale of customized spirits. Customers, groups, and distillery staff may engage in the production, aging, and storage of customized spirits on a micro-brewing and/or micro-distilling scale. Various levels of customization may be available when producing the customized spirit. A level of customization of a spirit may be based upon type of spirit, recipe selection, amount of involvement in production process, type of involvement in production process, amount of notifications provided, types of notifications provided, participation in tasting during production process, spirit proof, aging type and time, storage time, customized labels for one or more casks, tanks, bottles, and/or other receptacles to hold the customized spirit and/or other factors related to producing a customized spirit.
    Type: Grant
    Filed: January 25, 2013
    Date of Patent: August 25, 2020
    Assignee: Heritage Distilling Company, Inc.
    Inventor: Justin B. Stiefel
  • Patent number: 10563157
    Abstract: A method and a device for air injection into a vinification tank (1) use air injection nozzles (2) installed therein. A rule is applied for automatic variation of injections with time, by a coordinated and combined action of the nozzles, so that for each of the installed nozzles the delivered air jets may be modulated in duration and frequency and combined with the jets delivered by the other nozzles according to a programmable sequence.
    Type: Grant
    Filed: November 3, 2015
    Date of Patent: February 18, 2020
    Assignee: PARSEC S.R.L.
    Inventor: Giuseppe Floridia
  • Patent number: 10457903
    Abstract: The tank comprises a cylindrical vessel, air tight sealing means, pressure control means, and in addition: a first gas adduction nozzle, located in proximity of the bottom of the cylindrical vessel; a second gas adduction nozzle, provided at an intermediate height of the cylindrical vessel; a third gas adduction nozzle, provided in the upper part of the cylindrical vessel, above the maximum level reached by the liquid; power and control means, functionally connected to the pressure control means, first, second and third gas adduction nozzles, adapted to determine for the same respective predetermined operative phases, in order to perform vinification processes with controlled oxidation, even without the addition of sulphites. The tank is advantageously equipped with organs for taking the must from the bottom and spreading it from the top, by up-down shaking, activated by the power and control means.
    Type: Grant
    Filed: October 29, 2015
    Date of Patent: October 29, 2019
    Assignee: U.G.C. SAS DI GHIDI PIETRO & C.
    Inventors: Pietro Ghidi, Marco Ghidi, Pier Paolo Ghidi
  • Patent number: 10428298
    Abstract: A method and apparatus are presented for reducing the methanol content in a fermented solution to create forms healthier to human consumption, thereby reducing headaches and hangovers. In accordance with the disclosed embodiments, the fermented solution is placed in a vacuum vessel and heated to a fixed temperature. Pulling a fixed vacuum within the vessel lowers the boiling point of the solution, creating a vapor selectively of the low-end congeners, for example, methanol. The methanol-rich vapor is condensed and disposed leaving a healthier fermented solution with reduced methanol content. In some embodiments, the fixed temperature is lower than or equal to 32 degrees C. which preserves the aroma and taste of the fermented solution.
    Type: Grant
    Filed: October 29, 2018
    Date of Patent: October 1, 2019
    Inventors: James Fred Salzman, Carl Michael Panasik
  • Patent number: 10233414
    Abstract: A method for preparing a fermented beverage having a modulated aromatic profile is provided as well as a fermented beverage produced thereby. The method includes preparing a fermentable mixture, such as juice, must, or wort and introducing ammonium sulphide into the fermentable mixture at a predetermined concentration. The fermentable mixture is then subjected to fermentation. A C6 aldehyde, C6 alcohol or a combination thereof may be added to the fermentable mixture in combination with ammonium sulphide to enhance its effect on the aromatic profile of the fermented beverage.
    Type: Grant
    Filed: July 13, 2017
    Date of Patent: March 19, 2019
    Assignee: Stellenbosch University
    Inventors: Wessel Johannes Du Toit, Sebastian Vannevel
  • Patent number: 10131894
    Abstract: The present invention relates to compositions comprising an aglycosylated polypeptide having cellobiase activity, and methods for producing and using the same.
    Type: Grant
    Filed: August 7, 2015
    Date of Patent: November 20, 2018
    Assignee: XYLECO, INC.
    Inventors: Marshall Medoff, Natasha Kreder, James J. Lynch, Sean Landry, Aiichiro Yoshida, Desiree Pangilinan, Thomas Craig Masterman
  • Patent number: 9879209
    Abstract: 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 2-3× phenolic components as compared to traditional fermentation process wines.
    Type: Grant
    Filed: September 25, 2014
    Date of Patent: January 30, 2018
    Inventor: Barry Gnekow
  • Patent number: 9788557
    Abstract: Disclosed is a novel lactic acid bacterium belonging to Lactobacillus plantarum, which has an excellent fermentative ability affording high achievable cell counts even if various vegetable or fruit juices are used as fermentative substrates. The lactic acid bacterium belonging to Lactobacillus plantarum is characterized by the achievable viable cell counts being 108 CFU/ml or more in both cases when 100% juice of grape or of orange is used as fermentative substrate.
    Type: Grant
    Filed: March 15, 2011
    Date of Patent: October 17, 2017
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Tohru Iino, Norie Masuoka, Fumiyasu Ishikawa, Koichi Yoshimura, Eiji Hayashida
  • Patent number: 9752110
    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: October 27, 2014
    Date of Patent: September 5, 2017
    Assignee: YSDR, LLC
    Inventors: David Rubin, Ely Rubin
  • Patent number: 9624459
    Abstract: A method for processing a crushed vegetal material, which has a solid part and liquid part and is placed inside a container, includes increasing the gas pressure inside the container so that the gas dissolves or diffuses in the liquid part; and decreasing the gas pressure inside the container.
    Type: Grant
    Filed: November 4, 2013
    Date of Patent: April 18, 2017
    Assignee: NOFORM SRL
    Inventor: Remo Crosato
  • Patent number: 9474301
    Abstract: A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a consumable product. In the case of wine, the method includes altering the composition and accelerating the conversion of ingredients to obtain wine with a superior homogeny, an extended shelf life and a mouth feel, flavor, bouquet, color and body resembling those of wine that was subjected to a traditional oak barrel maturation. The system provided implements the described method.
    Type: Grant
    Filed: October 26, 2009
    Date of Patent: October 25, 2016
    Assignee: Cavitation Technologies, Inc.
    Inventors: Roman Gordon, Igor Gorodnitsky, Varvara Grichko
  • Patent number: 9254449
    Abstract: A process for separation of solid and liquid components in a distillation whole stillage utilizing airless spray drying is disclosed, which is more efficient and economical than conventional processes. In the process, distillation whole stillage resulting from distillation of fermented biomass is first subjected to an evaporation step for separating the whole stillage into a condensate and a concentrate including water, dissolved solids and suspended solids. The concentrate is then subjected to airless steam spray drying for converting the concentrate into dried solids, steam and vapors. All steam and vapors resulting from the airless steam spray drying step are then redirected as energy source to a processing step upstream of the airless spray drying step. At least some of the steam generated in the airless spray drying step is airless steam.
    Type: Grant
    Filed: July 20, 2012
    Date of Patent: February 9, 2016
    Assignee: GreenField Specialty Alcohols Inc.
    Inventors: Richard Romeo Lehoux, Christopher Bruce Bradt
  • Patent number: 9215946
    Abstract: A beverage preparation machine with a receptacle for removably receiving therein a disposable cartridge having a first liquid ingredient and alcohol separated by a frangible partition. A movable lid closes the receptacle with the cartridge therein and has an inlet tube that pierces the upper portion of the cartridge when the lid is closed. An outlet tube at a lower portion of the receptacle pierces the lower portion of the cartridge when the lid is closed. A bottle is removably mounted on the machine beneath the outlet tube. A cold water reservoir is connected to the inlet tube. For carbonated beverages, a carbon dioxide source is connected to the machine at the upper end of the bottle.
    Type: Grant
    Filed: September 13, 2012
    Date of Patent: December 22, 2015
    Inventor: Sean Jenkins
  • Patent number: 9061053
    Abstract: A pharmaceutical or nutraceutical composition comprising a cell line callus culture of grape berry cells grown in vitro, whereby the cell line callus culture of grape berry cells is derived from one or more of grape-berry cross section, grape-berry skin, grape-berry flesh, grape seed, grape embryo of seeded or seedless cultivars or grape seed coat.
    Type: Grant
    Filed: December 5, 2013
    Date of Patent: June 23, 2015
    Assignee: THE STATE OF ISRAEL, MINISTRY OF AGRICULTURE & RURAL DEVELOPMENT, AGRICULTURAL RESEARCH ORGANIZATION, (A.R.O), THE VOLCANI CENTER
    Inventors: Yuval Eshdat, Avi Perl
  • Publication number: 20150147433
    Abstract: 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.
    Type: Application
    Filed: November 25, 2013
    Publication date: May 28, 2015
    Inventor: Vijay SINGH
  • Publication number: 20150140166
    Abstract: The subject matter of the invention is a process for preparing a liquid food product enriched with oligosaccharides and with polysaccharides starting from berries, in the absence of alcoholic fermentation in the presence of the berries, which comprises (a) heating the berries at a temperature ranging from 40° C. to 100° C., (b) placing the berries under vacuum at a pressure ranging from 103 to 3×104 Pa, and (c) a step of maceration of the berries by inoculation of one or more pectolytic enzymes, and extraction of the juice before any fermentative process.
    Type: Application
    Filed: October 1, 2012
    Publication date: May 21, 2015
    Inventors: Jean-Louis Escudier, Michel Mikolajczak, Jean-Luc Favarel, Pascale Williams, Thierry Doco
  • Publication number: 20150140628
    Abstract: The present invention provides for passive V0C recovery in the fermentation process that does not affect or minimally affects the conditions within the fermentor vessel and does not affect or minimally affects the conditions within the headspace of the fermentor vessel itself while using the production of CO2 emitted during the fermenting process as the source of driving energy to move a portion of the gaseous/vaporous material in the headspace of the fermentor through an appropriately sized conduit to a chilled surface condensing device to condense the V0Cs (principally ethanol) for recovery and to exhaust the CO2 to the atmosphere or to recover the CO2 for other uses.
    Type: Application
    Filed: January 23, 2015
    Publication date: May 21, 2015
    Inventors: Marci Norkin, Steven D. Colome
  • 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
  • Publication number: 20150086674
    Abstract: 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.
    Type: Application
    Filed: September 25, 2014
    Publication date: March 26, 2015
    Inventor: Barry Gnekow
  • Patent number: 8978546
    Abstract: This invention provides a device for preserving and dispensing a beverage, having: (a) a housing including one or more compartments, each compartment for storing a beverage container; and (b) one or more dispensing head removably connected to a cartridge, wherein said dispensing head having an aerator for aerating said beverage, wherein said cartridge removably and securely holds a beverage container, wherein said beverage flows from said container to said dispensing head by the force of a pump connected to said cartridge. In one embodiment, the beverage is wine.
    Type: Grant
    Filed: September 24, 2012
    Date of Patent: March 17, 2015
    Assignee: Electrical & Electronics Ltd
    Inventors: Andrew Yuen Chin Chen, Amy Decem Cheng, Dick Tak Fung Leung, Paul Cheuk Wai Lai, Raymond Wai Ming Wong
  • Publication number: 20150057156
    Abstract: Provided is a compound and composition capable of increasing a sugar content in a fruit by a simple method, without being restricted by a cultivation area of a plant or a climatic environment. The agent for increasing a sugar content in a fruit of a plant comprises a compound represented by the formula MX as an active ingredient, wherein M represents alkali metal ion or alkaline earth metal ion, and X represents carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion, or pyrophosphate ion.
    Type: Application
    Filed: March 22, 2013
    Publication date: February 26, 2015
    Inventors: Yutaka Arimoto, Takayuki Kashima
  • Patent number: 8956671
    Abstract: The present invention provides for passive VOC recovery in the fermentation process that does not affect or minimally affects the conditions within the fermentor vessel and does not affect or minimally affects the conditions within the headspace of the fermentor vessel itself while using the production of CO2 emitted during the fermenting process as the source of driving energy to move a portion of the gaseous/vaporous material in the headspace of the fermentor through an appropriately sized conduit to a chilled surface condensing device to condense the VOCs (principally ethanol) for recovery and to exhaust the CO2 to the atmosphere or to recover the CO2 for other uses.
    Type: Grant
    Filed: June 1, 2009
    Date of Patent: February 17, 2015
    Assignee: EcoPAS LLC
    Inventors: Marci Norkin, Steven D. Colome
  • Publication number: 20150044328
    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: Application
    Filed: October 27, 2014
    Publication date: February 12, 2015
    Inventors: David RUBIN, Ely RUBIN
  • Publication number: 20150037875
    Abstract: The invention relates to the use of a composition comprising at least one polypeptide having glucoamylase activity and optionally at least one polypeptide having ?-1,3-endoglucanase activity in a process of lysing yeast cell walls as well as to a process for lysing yeast cell walls which comprises exposing said yeast cell walls to a composition comprising at least one polypeptide having glucoamylase activity and optionally at least one polypeptide having ?-1,3-endoglucanase activity.
    Type: Application
    Filed: July 13, 2012
    Publication date: February 5, 2015
    Applicant: AB ENZYMES GMBH
    Inventors: Kim Langfelder, Volker Marschner, Kornelia Titze, Marika Alapuranen, Jari Vehmaanperä
  • 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: 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
  • Publication number: 20140328974
    Abstract: 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.
    Type: Application
    Filed: November 2, 2012
    Publication date: November 6, 2014
    Applicants: DAO SUL - SOCIEDADE VITIVINICOLA S.A., UNIVERSIDADE DE AVEIRO
    Inventors: Manuel Antonio Coimbra Rodrigues da Silva, Claudia Sofia Cordeiro Nunes, Elia Sofia Oliveira Maricato, Angela Maria Martins Vieira da Cunha, Sonia Alexandra Leite Velho Mendo Barroso, Jose Antonio Lopes da Silva
  • 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: 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
  • Publication number: 20140234481
    Abstract: 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.
    Type: Application
    Filed: July 31, 2012
    Publication date: August 21, 2014
    Applicant: PERNOD RICARD
    Inventors: Audrey Joyce Dorsey, William James Marfell, Frank Benkwitz, Michael Johannes Harsch, Andrew Frost
  • Publication number: 20140205716
    Abstract: 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 (10). The fruit juice and yeast emerging from the mixer is fed into a fermentation tank. The yeast can include nutrients selected from inactivated yeasts, yeast autolysates, yeast cell hulls, yeast extracts, amino acids, peptides, proteins, sterols, ergosterol, thiamin, biotin, pantothenic acid, niacin, riboflavin, pyridoxine, minerals and inorganic nitrogen in the form of ammonium salts.
    Type: Application
    Filed: October 5, 2012
    Publication date: July 24, 2014
    Inventors: Alan Cameron MacDonald, Patrice Pellerin, Celine Sparrow
  • 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: 20140170263
    Abstract: 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.
    Type: Application
    Filed: December 13, 2012
    Publication date: June 19, 2014
    Applicant: Loos Family Winery, LLC
    Inventor: Bradley Joseph Loos
  • Publication number: 20140141120
    Abstract: 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.
    Type: Application
    Filed: November 21, 2013
    Publication date: May 22, 2014
    Applicant: Nomacorc LLC
    Inventors: Maurizio Ugliano, Jean-Baptiste Dieval, Stéphane Vidal, Philippe Tacchini
  • Publication number: 20140134291
    Abstract: A technical cap is provided formed of composite material and a method utilizing the technical cap for the production of fizzy and sparkling wine through fermentation in a bottle capped by the technical cap and re-fermentation in a bottle to which fizzy and sparkling wine fermented in an autoclave has been transferred unfiltered by a pressurized bottler. The method includes maintaining the secondary fermentation or re-fermentation yeasts inside the bottle and the re-fermented wine inside the bottle is not oxidized, due to the lack of oxygen so that sulfites need not be added to the re-fermented wine for preservation, when the re-fermentation yeasts and sediment following fermentation are removed from the bottle.
    Type: Application
    Filed: July 4, 2012
    Publication date: May 15, 2014
    Inventor: Alberto Rombolotto
  • Publication number: 20140120210
    Abstract: 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.
    Type: Application
    Filed: June 14, 2012
    Publication date: May 1, 2014
    Applicant: CHR-HANSEN A/S
    Inventors: Kim Ib Soerensen, Annette Kibenich, Eric Johansen
  • Publication number: 20140044832
    Abstract: 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.
    Type: Application
    Filed: August 1, 2013
    Publication date: February 13, 2014
    Inventors: Carlos Suarez Martinez, Jose Maria Heras Manso, Bruno Sanchez, Jean-Marc Sanchez
  • Publication number: 20140010915
    Abstract: Primary fermentation of grape must can be performed in rectangular vessels, such as conventional fruit picking bins, while providing a comparable surface area to volume ratio of toasted or plain oak to barrel fermentation. The oak or any other wood is provided in the form of planks that are supported in a stacked and spaced apart arrangement in a supporting frame that sits within the bin. The frame and oak can be removed together when sufficient oak flavor has been extracted or before pressing the juice from the must to complete secondary fermentation. The wood and or frame can also provide a means to submerse the cap that forms in primary fermentation.
    Type: Application
    Filed: October 8, 2012
    Publication date: January 9, 2014
    Applicant: ECHO BRAVO LLC
    Inventor: Edwin L. Barr
  • Publication number: 20130330784
    Abstract: The invention relates to temperature-stable polypeptides with ?-pyranosidase activity. The polypeptide substrates include ?-glucopyranosides und ?-xylopyranosides. Said polypeptides can be expressed alone or as fusion proteins for example in yeast or bacteria and subsequently purified. The polypeptides according to said invention can be used alone or in a mixture with other enzymes for the degradation of plant raw materials, among others for the enzymatic degradation of biomass containing lignocellulose, in particular hemicellulose and the hemicellulose component xylan. Said enzymes are suitable for use in textile processing, as an additive of detergents, or in the food or feed industry.
    Type: Application
    Filed: October 26, 2011
    Publication date: December 12, 2013
    Applicant: CLARIANT PRODUKTE (DEUTSCHLAND) GMBH
    Inventors: Christoph Reisinger, Farah Qoura, Barbara Klippel, Garabed Antranikian
  • Publication number: 20130280374
    Abstract: 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.
    Type: Application
    Filed: January 13, 2012
    Publication date: October 24, 2013
    Applicant: PC Engineering S.R.L.
    Inventors: Cesare Catelli, Fabio Mencarelli
  • Patent number: 8524296
    Abstract: The present invention relates to a method for fermenting natural products with salt and fermented extracts prepared thereby. The method comprises: adding a predetermined amount of salt to at least one of natural products, including medicinal herbs and cereals; naturally fermenting the salted material; and extracting the fermented salted material with a solvent. Accordingly, the method can prevent the growth of various bacteria, including putrefactive bacteria, E. coli and anaerobic bacteria, which are harmful to the human body, in the natural product, and it also can prevent the generation of bed smells in the natural product. The fermented extract prepared by the method has fewer side effects and is safer than fermented extracts prepared by conventional fermentation methods.
    Type: Grant
    Filed: February 27, 2009
    Date of Patent: September 3, 2013
    Assignee: Amorepacific Corporation
    Inventors: Jun Seong Park, Hye Yoon Park, Jin Young Lee, Eun Joo Kim, Il Young Kwak, Kyung Hee Suh, Duck Hee Kim, Han Kon Kim
  • Patent number: 8486468
    Abstract: Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is provided and means of improving the shelf life and/or quality of such products by using the culturally modified bacterial cells. Such culturally modified cells are useful in the manufacturing of a food and a feed product and for the manufacturing of metabolites produced by modified cells.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: July 16, 2013
    Assignee: Chr. Hansen A/S
    Inventors: Geppel Asger, Børge Windel Kringelum, Ken Flemming Hansen, Stig Lykke Iversen, Claus Maxel Henriksen
  • Patent number: 8455216
    Abstract: The present invention provides compositions and methods for reducing H2S levels in fermented beverages.
    Type: Grant
    Filed: July 7, 2012
    Date of Patent: June 4, 2013
    Assignee: The Regents of the University of California
    Inventors: Linda F. Bisson, Angela Linderholm, Kevin L. Dietzel
  • Publication number: 20130115333
    Abstract: 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, CO2, nitrogen, argon or a gas in general, wherein said amount is introduced in a substantially instantaneous manner and is suitable for forming one or more macro-bubbles that going up affect and stir substantially all the volume of the liquid portion.
    Type: Application
    Filed: June 21, 2010
    Publication date: May 9, 2013
    Applicant: L.A.S.I. S.R.L.
    Inventor: Remo Crosato
  • Publication number: 20130065270
    Abstract: The present invention relates to methods for producing Saccharomyces strains that are capable of growth on xylose as a sole carbon source at a desired growth rate, (such as at least one generation per 48 hours), strains made by such methods, and Saccharomyces strains that grow at a growth rate of at least one generation per 48 hours using xylose as a sole carbon source for growth made by non-recombinant methods.
    Type: Application
    Filed: August 20, 2012
    Publication date: March 14, 2013
    Applicant: Microbiogen Pty Ltd.
    Inventors: Philip John Livingstone Bell, Paul Victor Attfield
  • Patent number: 8389033
    Abstract: 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.
    Type: Grant
    Filed: October 8, 2008
    Date of Patent: March 5, 2013
    Assignees: The Australian Wine Research Institute Ltd, Mauri Yeast Australia Pty Ltd
    Inventors: Antonio Felipe Garcia Cordente, Jan Hendrik Swiegers
  • Publication number: 20130045301
    Abstract: 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.
    Type: Application
    Filed: April 26, 2011
    Publication date: February 21, 2013
    Applicant: CHR. HANSEN A/S
    Inventors: Jan Hendrik Swiegers, Annicka Bunte, Sylvester Holt, Mansour Badaki
  • Publication number: 20120328733
    Abstract: 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.
    Type: Application
    Filed: June 27, 2012
    Publication date: December 27, 2012
    Inventor: Mike Thom
  • Publication number: 20120308538
    Abstract: The invention relates to the prevention of bacterial spoilage during fermentation. In particular it relates to the prevention of beer and wine spoilage, but also the spoilage of bioethanol or biogas. This is accomplished by modifying the fermentation yeast to produce an antimicrobial peptide known as a defensin. One such defensin is the human ?-defensin-3 (HBD-3) although many others can be used.
    Type: Application
    Filed: May 29, 2012
    Publication date: December 6, 2012
    Inventors: Ursula Bond, Tharappel C. James, Joanne Kavanagh
  • Publication number: 20120269925
    Abstract: 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.
    Type: Application
    Filed: November 10, 2009
    Publication date: October 25, 2012
    Inventor: Carlo Farotto