Of Fruit Or Fruit Material Patents (Class 426/15)
-
Publication number: 20130045301Abstract: 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: ApplicationFiled: April 26, 2011Publication date: February 21, 2013Applicant: CHR. HANSEN A/SInventors: Jan Hendrik Swiegers, Annicka Bunte, Sylvester Holt, Mansour Badaki
-
Publication number: 20120328733Abstract: 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: ApplicationFiled: June 27, 2012Publication date: December 27, 2012Inventor: Mike Thom
-
Publication number: 20120308538Abstract: 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: ApplicationFiled: May 29, 2012Publication date: December 6, 2012Inventors: Ursula Bond, Tharappel C. James, Joanne Kavanagh
-
Publication number: 20120269925Abstract: 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: ApplicationFiled: November 10, 2009Publication date: October 25, 2012Inventor: Carlo Farotto
-
Publication number: 20120270263Abstract: The invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.Type: ApplicationFiled: May 7, 2010Publication date: October 25, 2012Applicant: Danisco A/SInventors: Neville Marshall Fish, Lone Brønd Miller
-
Publication number: 20120237634Abstract: The invention relates to the use of at least one microorganism belonging to the species Aureobasidium pullulans, selected from among Aureobasidium pullulans DSM 14940 or Aureobasidium pullulans DSM 14941, as a fermentation aid for fruits.Type: ApplicationFiled: November 19, 2010Publication date: September 20, 2012Inventors: Eva Maria Binder, Herbert Danner, Christina Donat
-
Patent number: 8268372Abstract: The invention relates to a method for preparing a wine in such a way as to prevent the problems of defective ageing, according to which yeast which has been previously enriched in glutathione is introduced into the must at the beginning, during or following the alcoholic fermentation. Said enriched yeast contains more than 0.5% of glutathione, especially at least 1% of glutathione, and preferably at least 1.5% of glutathione, expressed in weight added to the weight of the dry substance of the yeast. The inventive method enables fresh white wines to be produced, which are more fruity with a more complex range of aromas. During the ageing of said wines, the freshness of the aromas is preserved and browning prevented. The invention also relates to a must which is enriched in glutathione by the introduction of enriched yeast, and to the wine produced in this way.Type: GrantFiled: January 19, 2005Date of Patent: September 18, 2012Assignee: Danstar Ferment AGInventor: Anne Ortiz-Julien
-
Patent number: 8263165Abstract: The invention is directed to a process for producing consumable alcohols and components thereof, in particular for producing consumable alcohols and components thereof using high throughput rapid screening and production of combinatorial libraries of consumable alcohols and components. In particular, the consumable alcohol is wine, Scotch, cognac, ports, beer, gin, vodka, rum, sherry, champagne, tequila, and the like and components thereof. Most particularly, the consumable alcohol is wine, wine blends, and components thereof.Type: GrantFiled: January 12, 2005Date of Patent: September 11, 2012Inventor: Jaimes Sher
-
Publication number: 20120202262Abstract: The invention relates to a process for production of an enzyme product having a plurality of enzyme activities obtained by fermentation of an Aspergillus strain.Type: ApplicationFiled: December 21, 2009Publication date: August 9, 2012Applicant: Danisco A/SInventor: Mette Zacho Gronfeldt
-
Patent number: 8216803Abstract: The present invention provides compositions and methods for reducing H2S levels in fermented beverages.Type: GrantFiled: March 13, 2008Date of Patent: July 10, 2012Assignee: The Regents of the University of CaliforniaInventors: Linda F. Bisson, Angela Linderholm, Kevin L. Dietzel
-
Publication number: 20120164269Abstract: A composition for making a deer antler wine is disclosed, which includes: a deer antler powder in an amount of 6-24 parts by weight; grapes in an amount of 15.5-62 parts by weight; tea in an amount of 4.5-18 parts by weight; and a ginseng in an amount of 6-24 parts by weight. A method for making a deer antler wine and a deer antler wine made thereby are also disclosed.Type: ApplicationFiled: March 9, 2011Publication date: June 28, 2012Applicant: Eve Szu-Ju CHENInventors: Eve Szu-Ju Chen, David Hsiao-Lin Hsu
-
Publication number: 20120164270Abstract: The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide riboside and a nicotinamide riboside-supplemented food product using the strain of the invention are also provided.Type: ApplicationFiled: March 18, 2010Publication date: June 28, 2012Inventors: Charles M. Brenner, Peter Belenky, Katrina L. Bogan
-
Publication number: 20120114792Abstract: A method for production of an alcoholic beverage wherein the method significantly decreases the risk of unwanted stuck alcoholic fermentations. The method involves addition of glucose isomerase to the beverage starting solution.Type: ApplicationFiled: July 6, 2010Publication date: May 10, 2012Inventors: Kristine Bjerre, Johannes Maarten Van Den Brink
-
Publication number: 20120058510Abstract: The invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.Type: ApplicationFiled: May 7, 2010Publication date: March 8, 2012Applicant: Danisco A/SInventors: Neville Marshall Fish, Lone Brønd Miller
-
Patent number: 8114449Abstract: Lactic bacterial strains of the genera Lactobacillus and Pediococcus which are capable of initiating and carrying out a complete malolactic fermentation on direct introduction, in the dried, frozen or lyophilised state, without a previous acclimatization step, at a concentration of between 106 and 5×107 UFC/ml, into a wine with an alcohol content of 10% or more and an average or high pH level. The resistance to alcohol is apparent with an excellent survival rate on inoculation and a rapid start to the fermentation activity such that the strain i) converts at least 5%, preferably at least 10%, of the malic acid into lactic acid in 5 days after inoculation of the wine and ii) converts at least 10%, preferably at least 25%, of the malic acid into lactic acid within 10 days of the inoculation of the wine.Type: GrantFiled: October 23, 2009Date of Patent: February 14, 2012Assignee: Danstar Ferment AGInventors: Magali Bou, Sibylle Krieger
-
Publication number: 20120034338Abstract: A method of separating an enzyme construct from a solution, comprising providing an enzyme construct comprising an enzyme fused to a silaffin; adding the enzyme construct to a solution; adding a silica to the solution and separating the silica bound enzyme construct from the solution, wherein the solution is a beverage or a beverage intermediate.Type: ApplicationFiled: April 20, 2010Publication date: February 9, 2012Applicant: Novozymes A/SInventors: Anne Mette Bhatia Frederiksen, Jesper Vind, Lars Saaby Pedersen, Hans Peter Heldt-Hansen, Marco Malten
-
Publication number: 20120028332Abstract: The invention relates to a process for production of an enzyme product having a plurality of enzyme activities obtained by fermentation of an Aspergillus strain.Type: ApplicationFiled: December 21, 2009Publication date: February 2, 2012Applicant: Danisco A/SInventor: Mette Zacho Gronfeldt
-
Publication number: 20110318451Abstract: 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: ApplicationFiled: March 18, 2009Publication date: December 29, 2011Inventor: Remo Crosato
-
Publication number: 20110305793Abstract: The present invention relates to a method of production of a solution containing an abundance of 3-mercaptohexan-1-ol (3MH) and alcohol and having a desirable aroma by employing a grape skin extract; an aromatic agent employing the 3MH and alcohol containing solution; a method of production of a drink with an enhanced aroma; and a method of production of fruit liquor, employing a grape skin extract. The method of production of the 3MH and alcohol containing comprising: inoculating a starting material aqueous solution comprising S-(3-hexan-1-ol)glutathione and S-(3-hexan-1-ol)-L-cysteine with a lactic acid bacterium and yeast to produce 3-mercaptohexan-1-ol and alcohol. The starting material aqueous solution comprises a grape skin extract. The lactic acid bacterium is a lactic acid bacterium that is capable of converting S-(3-hexan-1-ol)glutathione to S-(3-hexan-1-ol)-L-cysteine.Type: ApplicationFiled: December 4, 2009Publication date: December 15, 2011Applicant: Mercian CorporationInventors: Hideki Takase, Hironori Kobayashi, Fumiko Tanzawa, Hiroyuki Ohashi, Ryoji Takata, Tomonori Kon-No, Takashi Okoshi
-
Publication number: 20110305794Abstract: 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: ApplicationFiled: October 8, 2008Publication date: December 15, 2011Inventors: Antonio Felipe Garcia Cordente, Jan Hendrik Swiegers
-
Publication number: 20110300258Abstract: A highly viable source of conidia of Botrytis cinerea, suitable for the botrytization of grapes is described. The invention relates to an aqueous composition comprising: conidia of Botrytis cinerea, at least one C3-6 polyol, and at least one monobasic alkaline salt, as well as pre formulates to obtain the same. Methods to perform a botrytization of a grapes, and methods to obtain a botrytized wine using the present compositions are also described.Type: ApplicationFiled: March 8, 2010Publication date: December 8, 2011Applicant: BIOTECNOLOGIE BT S.R.L.Inventors: Giorgio Freschi, Simona Coranelli, Andrea Vannini, Giorgio Vuono, Gabriele Chilosi
-
Publication number: 20110293778Abstract: The present disclosure relates to an isolated yeast strain deposited as NRRL Y-50184. The present disclosure also relates generally to methods of manufacturing of products, including a fermented beverage or a fermented food using yeast cell from the isolated yeast strain or a cell culture derived from the strain.Type: ApplicationFiled: October 9, 2009Publication date: December 1, 2011Applicant: FOSSIL FUELS BREWING COMPANYInventor: Raul Cano
-
Publication number: 20110287135Abstract: The invention relates to enzymes, compositions, and methods for efficient hydrolysis of arabinans present in plant biomass. More specifically, the invention relates to arabinases and compositions comprising arabinases to improve cell wall degradation to efficiently use plant biomass for bio-energy production. The invention also relates to a method for preparing a prebiotic. The prebiotic may contain branched arabinan oligomers comprise ?-(1,5)-linked arabinan backbone, and single substituted ?-(1,3)-linked arabinose monomers attached to the backbone, or double substituted ?-(1,2,3,5)-linked arabinose monomers attached to the backbone, or both. The invention also relates to a method for preparing fruit juice or wine. The invention also relates to a method for saccharification of a plant biomass. The invention also relates to a recombinant micro-organism genetically modified to express the enzymes of the present invention and optionally additional enzymes to achieve the disclosed methods.Type: ApplicationFiled: February 9, 2011Publication date: November 24, 2011Inventors: Stefan Kuehnel, Henk A. Schols, Yvonne Westphal, Sandra Hinz, Jacob Visser
-
Publication number: 20110268838Abstract: Appropriate types of wooden pieces, such as oak, rosewood, redwood, cedar, birch, or beech sticks, rods, or balls, are coupled with the cap or cork of a bottle. The wooden pieces are configured to be removably extended into a beverage container for on-shelf or after-consumer-sale enhancement of beverage. This way, while the beverage bottle, for example, wine or liquor, is on the store shelf or is in possession of the consumer after sale, can continue to age or be enhanced in other ways. Cost savings may be realized by omitting the tanks and/or barrels used for holding and/or aging the wine. The wooden pieces may be removed from the bottle at the time the beverage is served and put back in the bottle when the bottle is capped/corked again.Type: ApplicationFiled: April 30, 2010Publication date: November 3, 2011Inventors: David A. Vondrasek, William L. Vondrasek
-
Patent number: 8015915Abstract: There is provided a fermentation apparatus that allows the separation of a wine, beer or other brewed or fermented beverage from its lees using a single container. The vessel can be used in wine making operation and is constructed so that the lees that settle out during fermentation may be mechanically trapped at the bottom of the vessel and the wine then removed, typically through a spigot, without contamination by the entrapped lees.Type: GrantFiled: December 17, 2007Date of Patent: September 13, 2011Assignee: Global Vintners Inc.Inventor: Philip L. Poissant
-
Publication number: 20110154519Abstract: The present invention relates to isolated polypeptides having phytase activity and isolated polynucleotides encoding the polypeptides. The polypeptides are related to a phytase derived from Hafnia alvei, the amino acid sequence of which is shown in the appended sequence listing as SEQ ID NO: 10. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides, in particular within animal feed.Type: ApplicationFiled: February 23, 2011Publication date: June 23, 2011Applicant: Novozymes A/SInventors: Soeren Flensted Lassen, Carsten Sjoeholm, Lars Kobberoee Skov
-
Publication number: 20110123673Abstract: The invention relates to an activation solution useful for incubation of microbial organisms prior to inoculation into a liquid composition, such as wine, and to a dry activation composition from which the activation solution may be produced. The activation solution preferably comprises microbial organisms capable of fermenting malic acid to lactic acid, but having impaired capability of degrading citric acid. These microbial organisms are useful in methods of inducing malolactic fermentation during wine production.Type: ApplicationFiled: January 31, 2011Publication date: May 26, 2011Applicant: CHR. Hansen A/SInventor: Jan Clair Nielsen
-
Publication number: 20110111086Abstract: This invention provides novel methods for stabilizing the flavor of a fermented beverage, most particularly beer, by the addition of 3,4-hydroxytryosol prior to, or during early stages of, fermentation of the beverage. The invention is also directed to the fermented beverage prepared by such a method.Type: ApplicationFiled: November 11, 2009Publication date: May 12, 2011Inventors: Lance T. Lusk, David S. Ryder
-
Publication number: 20110111087Abstract: Compositions obtained from vegetation water from olives as an additive and methods for using the compositions as an antibacterial and/or antioxidant are described. Included are olive-derived biophenol and hydroxytyrosol-rich compounds.Type: ApplicationFiled: August 29, 2008Publication date: May 12, 2011Inventors: Roberto Crea, Francesco Matteuzzi, Stefano Astore, Ivano Milioni
-
Publication number: 20110104328Abstract: 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: ApplicationFiled: January 7, 2011Publication date: May 5, 2011Inventors: David Rubin, Ely Rubin, Tal Rubin
-
Publication number: 20110086136Abstract: The present invention refers to a nutrient supplement composition and its use in the production of wine. The nutrient supplement composition comprises methionine and biotin for use in the alcoholic fermentation of an organic substrate, in particular for use in the alcoholic fermentation of grape juice mediated by Saccharomyces cerevisiae. The invention further refers to a use of methionine and biotin as nutrient supplements, to a method for supplementation of nutrients, and to a procedure of fermentation.Type: ApplicationFiled: February 11, 2008Publication date: April 14, 2011Inventor: Carsten Heinemeyer
-
Publication number: 20110070331Abstract: Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and/or other components within an ethanol mixture. The accelerated reactions may produce an aged alcohol in a matter of a few hours or days, whereas comparable alcohols aged conventionally would require many years. The accelerated aging of the ethanol may be performed to provide the end product with a desired flavor profile in a short period of time at a substantially reduced cost.Type: ApplicationFiled: November 30, 2010Publication date: March 24, 2011Applicant: ULTRA MATURATION, LLCInventors: Daniel Martin Watson, Billie Sunday Watson
-
Publication number: 20110070330Abstract: Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and/or other components within an ethanol mixture. The accelerated reactions may produce an aged alcohol in a matter of a few hours or days, whereas comparable alcohols aged conventionally would require many years. The accelerated aging of the ethanol may be performed to provide the end product with a desired flavor profile in a short period of time at a substantially reduced cost.Type: ApplicationFiled: November 30, 2010Publication date: March 24, 2011Applicant: ULTRA MATURATION, LLCInventors: Daniel Martin Watson, Billie Sunday Watson
-
Patent number: 7892583Abstract: The present invention discloses microbial organisms capable of fermenting malic acid to lactic acid having impaired capability of degrading citric acid. These microbial organisms are for example useful in methods of preferentially degrading malic acid over citric acid in a liquid composition or in methods of inducing malolactic fermentation during wine production. The invention also discloses a concentrate of these microbial organisms and methods of preparing such a concentrate. The present invention furthermore relates to an activation solution useful for incubation of microbial organisms prior to inoculation into a liquid composition, such as wine.Type: GrantFiled: June 25, 2004Date of Patent: February 22, 2011Assignee: CHR. Hansen A/SInventor: Jan Clair Nielsen
-
Publication number: 20110027414Abstract: The present invention relates to a mutant acetohydroxy-acid reductoisomerase gene (mutant ILV5 gene) and use thereof, in particular, a brewery yeast for producing alcoholic beverages with superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. According to the method for producing alcoholic beverages of the present invention, because of reduction of the production of VDKs, especially DA, which are responsible for off-flavors in products, alcoholic beverages with superior flavor can be produced.Type: ApplicationFiled: December 17, 2007Publication date: February 3, 2011Applicant: SUNTORY HOLDINGS LIMITEDInventor: Fumihiko Omura
-
Publication number: 20100297291Abstract: A visible/near-infrared spectrum analyzing method for identifying components of a sample and determining characteristics of the components using visible light and/or near-infrared light having a wavelength of 400 to 2500 nm. The quantitative determination of the components, which have been conventionally hard to identify, of a grape of a small fruit cultivar for wine making can be made in a nondestructive way. A grape of a small fruit cultivar for wine making (a sample under examination) is irradiated with visible light and/or near-infrared light having a wavelength of 600 to 1100 nm and is subjected to spectrum determination of the sample and an absorption spectrum is determined from the obtained spectrum. By employing a multivariate statistical analysis (hereinafter referred to multivariate analysis) by the PLS or MLR method, a model enabling quantitative determination of the components of the sample under examination is created.Type: ApplicationFiled: September 22, 2008Publication date: November 25, 2010Applicant: SUNTORY HOLDINGS LIMITEDInventors: Kentaro Shinoda, Eiiti Okawa, Takahiro Imai
-
Publication number: 20100272855Abstract: The present invention relates to alpha-glucoside transporters which can promote assimilation of maltose/maltotriose contained in wort, etc., and so on. Especially in relation to glucose-induced inactivation/degradation, the present invention relates to alpha-glucoside transporters which are less susceptible to glucose-induced inactivation/degradation and can take up maltotriose like AGT1, by constructing the hybrid of AGT1 and MAL21. By using, e.g., a yeast expressing the alpha-glucoside transporter of the present invention, the fermentation rate of moromi mash containing oligosaccharides such as maltose/maltotriose can be accelerated.Type: ApplicationFiled: September 9, 2008Publication date: October 28, 2010Applicant: SUNTORY LIMITEDInventors: Haruyo Hatanaka, Fumihiko Omura
-
Publication number: 20100221383Abstract: The present invention relates to a gene encoding glycogen branching enzyme and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or low-temperature storage, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose resistance property to dryness and/or resistance property to low-temperature storage is enhanced by amplifying expression level of GLC3 gene encoding a glycogen branching enzyme Glc3p in brewer's yeast, especially non-ScGLC3 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc.Type: ApplicationFiled: February 1, 2007Publication date: September 2, 2010Applicant: SUNTORY LIMITEDInventors: Yoshihiro Nakao, Yukiko Kodama, Tomoko Shimonaga
-
Publication number: 20100215800Abstract: A novel cacao liquor and a process for producing the same are provided. The process for producing a cacao liquor specifically comprises the following steps: (1) preparing cacao beans; (2) milling the cacao beans and dipping in water; (3) steaming the cacao beans; and (4) after adding (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi) water to the steamed cacao beans followed by alcohol fermentation. Between the step (3) of milling and dipping the cacao beans and the step (4) of the alcohol fermentation, it is also possible to prepare the starter step (3-1) wherein (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi) water are added to the steamed cacao beans to promote the proliferation of the yeast.Type: ApplicationFiled: May 12, 2008Publication date: August 26, 2010Applicant: Goumeikaisha AkitafujishuzoutenInventor: Takashi Sasaki
-
Publication number: 20100159070Abstract: The present invention relates to an alcohol acetyl transferase gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent aroma and flavor, alcoholic beverages produced using the yeast, a process for producing the alcoholic beverages. More particularly, the present invention relates to a yeast whose capability of producing ester, which contribute to aroma and flavor of products, was controlled by regulating expression level of ATF2 gene encoding brewery yeast alcohol acetyl transferase Atf2p, particularly nonScATF2 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with the yeast.Type: ApplicationFiled: September 12, 2006Publication date: June 24, 2010Inventors: Yoshihiro Nakao, Yukiko Kodama, Tomoko Shimonaga
-
Publication number: 20100159069Abstract: A method for preparing a fermented beverage with low alcohol content, in particular a wine with low alcohol content, involves only biological methods for fermenting natural fruit juice. The method includes essentially the following steps: a) feeding an aerobic culture reactor containing yeasts in multiplication phase with a first fraction of fruit juice; b) feeding an anaerobic fermentation reactor with a medium loaded with yeast obtained at step a) and with a second fraction of fruit juice, to obtain a must; c) filtering the must to separate the yeast and the resulting fermented beverage. In accordance with one important feature, the relative volumes of the first and second fractions of fruit juice are proportional to the desired final degree of alcohol and final proportion of sugar of the fermented beverage. Also described is a device for preparing such a beverage.Type: ApplicationFiled: June 14, 2006Publication date: June 24, 2010Applicant: AB7 IndustriesInventor: Rene Chelle
-
Patent number: 7722908Abstract: A container assembly for controlling rate of oxygen transfer from the atmosphere into a liquid stored in the container assembly having, a container with an oxygen permeability of 50 ml to 300 ml of oxygen per square meter of area of walls of the container for each millimeter of the thickness of the walls per 24 hour period at room temperature, a barrier member for providing a barrier to limit oxygen access from head space in the container to a surface of the liquid the barrier member having a construction which causes it to float on the liquid surface, and a peripheral flange surrounding the barrier member arranged so that it makes a slidable peripheral seal with the walls of the container.Type: GrantFiled: November 25, 2004Date of Patent: May 25, 2010Assignee: Flextank International Ltd.Inventors: Anthony Earl Flecknoe-Brown, Michael James Unwin
-
Publication number: 20100083392Abstract: The present invention relates to phytases having at least 76% identity to a phytase derived from Hafnia alvei and comprises at least one modification in the amino acid sequence thereof. These phytase variants have modified, preferably improved, properties, such as, reduced protease sensibility, preferably they exhibit improved properties in respect of thermal performance, such as heat-stability (temperature stability, thermostability), steam stability, pelleting stability and/or temperature profile; and/or protease stability, in particular pepsin stability, pH profile, specific activity, substrate specificity, performance in animal feed (such as an improved release and/or degradation of phytate), susceptibility to glycation, and/or glycosylation pattern. The invention also relates to DNA encoding these phytases, methods of their production, as well as the use thereof, e.g., in animal feed and animal feed additives.Type: ApplicationFiled: September 28, 2009Publication date: April 1, 2010Applicant: Novozymes A/SInventors: Soeren Flensted Lassen, Leonardo De Maria, Esben Peter Friis, Tomoko Matsui, Allan Noergaard, Lars Kobberoee Skov, Jesper Vind
-
Publication number: 20100047387Abstract: The invention concerns transformed yeast strains belonging to the genus Saccharomyces comprising a heterologous nucleic acid encoding an NADH oxidase producing water, and a method for preparing same, and their use in fermenting methods for transforming sugars with a reduced ethanol production relative to non-transformed wild Saccharomyces strains.Type: ApplicationFiled: June 15, 2006Publication date: February 25, 2010Inventors: Stephanie Heux, Jean-Marie Sablayrolles, Sylvie Dequin
-
Publication number: 20100021584Abstract: The object of the present invention is to provide a method for manufacturing effectively fruit, fruit juice and alcoholic beverage containing a higher concentration of gamma-aminobutyric acid by a relatively simple operation. A fruit of increased gamma-aminobutyric acid content is manufactured by conducting once, or repeatedly conducting two or more times, an operation comprising anaerobic processing followed by aerobic processing of starting material fruit; and further anaerobically processing said fruit to obtain fruit of greater gamma-aminobutyric acid content than the starting material fruit. A fruit juice and an alcoholic beverage are manufactured with the fruit of increased gamma-aminobutyric acid content.Type: ApplicationFiled: September 27, 2006Publication date: January 28, 2010Inventors: Takayuki Tamura, Tetsuhiro Yamazaki, Yumiko Suzuki, Hideki Takase, Toshiyuki Ohkubo, Tomonori Konno
-
Publication number: 20100015277Abstract: A method for improving the malolactic fermentation in wines comprising conducting the malolactic fermentation using lactic acid bacteria with organic alkaline or neutral dispersing agent.Type: ApplicationFiled: July 16, 2008Publication date: January 21, 2010Inventor: Bernd W. Sandt
-
Publication number: 20090304858Abstract: The present invention relates to a brewery yeast having controlled sulfite-producing capability, a process for producing alcoholic beverages with controlled sulfite amount. More particularly, the present invention relates to a yeast whose sulfite-producing capability that contribute to the product flavor is controlled by controlling the expression level of MET16 gene encoding brewery yeast phosphoadenylyl sulfate reductase Met16p, particularly non-ScMET16 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.Type: ApplicationFiled: August 8, 2006Publication date: December 10, 2009Applicant: SUNTORY LIMITEDInventors: Yoshihiro Nakao, Yukiko Kodama, Tomoko Shimonaga
-
Publication number: 20090304859Abstract: It is intended to provide novel compositions usable in improving the flavor of an alcoholic beverage made from grapes typified by wine. Namely, a composition usable in improving the flavor of an alcoholic beverage made from grapes which contains the culture of a strain belonging to a genus Aspergillus, Penicillium, Rhizopus, Rhizomucor, Talaromyces, Mortierella, Cryptococcus, Microbacterium, Corynebacterium or Actinoplanes and being capable of producing diglycosidase.Type: ApplicationFiled: August 17, 2009Publication date: December 10, 2009Applicants: Amano Enzyme Inc., National Research Institute of BrewingInventors: Kazutaka Tsuruhami, Hitoshi Amano, Shigeharu Mori, Nami Goto, Isao Aramaki, Akiko Fujita
-
Publication number: 20090297658Abstract: Disclosed are an alcoholic liquor additive and a method for preparation thereof. The alcoholic liquor additive includes 18 to 22 wt. % of mulberry fruits, 8 to 12 wt. % of citron fruits, 4 to 6 wt. % of cucumber, 2 to 4 wt. % of cornus fruits, 2 to 4 wt. % of mulberry leaves, 1 to 2 wt. % of pine leaves, 15 to 20 wt. % of drinkable alcohol and the remainder being water, and is prepared by fermentation. The disclosed additive prepared using various natural substances may exhibit beneficial effects including, for example, curing of a hangover after drinking, fatigue recovery and/or improved blood circulation.Type: ApplicationFiled: April 28, 2009Publication date: December 3, 2009Inventor: Young-Sam Jang
-
Patent number: 7625745Abstract: Lactic bacterial strains of the genera Lactobacillus and Pediococcus which are capable of initiating and carrying out a complete malolactic fermentation on direct introduction, in the dried, frozen or lyophilised state, without a previous acclimatization step, at a concentration of between 106 and 5×107 UFC/ml , into a wine with an alcohol content of 10% or more and an average or high pH level. The resistance to alcohol is apparent with an excellent survival rate on inoculation and a rapid start to the fermentation activity such that the strain i) converts at least 5%, preferably at least 10%, of the malic acid into lactic acid in 5 days after inoculation of the wine and ii) converts at least 10%, preferably at least 25%, of the malic acid into lactic acid within 10 days of the inoculation of the wine.Type: GrantFiled: June 9, 2004Date of Patent: December 1, 2009Assignee: Danstar Ferment AGInventors: Magali Bou, Sibylle Krieger