Abstract: Alcoholic beverage-substitutes such as a beer-substitute, a wine-substitute, a cider-substitute, an alcopop-substitute or a spirit-substitute beverage, comprising a base liquid (e.g., a base beverage) and a 2-aminoindan derivative such as defined by Formula I in the specification are disclosed.

Abstract: A beverage maker including a hinge shaft, a fermentation tank having a space therein and configured to rotatably support the hinge shaft, a fermentation lid connected to the hinge shaft through a bracket and rotating about the hinge shaft to open and close the space, and at least one tube through which a fluid passes, wherein a hinge shaft accommodating space accommodating the at least one tube is defined inside the hinge shaft, and at least one hinge shaft hole through which the at least one tube extends to the outside of the hinge shaft space is defined in the hinge shaft to minimize damage or contamination of the at least one tube and allow the at least one tube to be minimally visible when the fermentation lid is opened.

Abstract: An automated drink preparation apparatus that is operable to assist in the preparation of mixed drinks such as but not limited to cocktails. The automated drink preparation apparatus further includes a housing having an interior volume. Operably coupled to the housing is a drink glass conveyor system that is operable to transport drink glasses disposed thereon. Disposed within the interior volume of the housing is a plumbing system containing a plurality of storage vessels, a delivery tube network and a mixing assembly. The mixing assembly further includes a mixing chamber and a multi-port solenoid valve. Mounted to the exterior of the housing is a display screen providing access to the operating software of the automated drink preparation apparatus. An age verification module is mounted to the housing and is operable to facilitate commencement of a self-service mode. A remote interface is further included.

Abstract: A two stage scrubber process for ethanol fermentation has a first stage using fusel oil to remove the hazardous air pollutants and recover the majority of the ethanol. A second stage uses water as the scrubbing solvent to recover any residual ethanol that is stripped from the first stage.

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.

Abstract: Disclosed are an automatic cocktail machine and an automatic cocktail making method. Water, a carbonic acid gas cylinder and a plurality of cocktail materials are inputted. After a user's cocktail request is received, the cocktail request is compared with a list to determine the requested cocktail and read the cocktail recipe correspondingly. A bartending module is provided for adjusting and mixing water and the carbonic acid gas according to the cocktail recipe to form a carbonated water, and adjusted to a recipe temperature. An output module is provided for mixing an appropriate quantity of cocktail materials with the carbonic acid gas cylinder to output the cocktail. With this simple and convenient automatic cocktail machine, the users can get various cocktails quickly and enjoy different delicious cocktails.

Abstract: A facility for introducing hop into a tank has a hop receiving tank that can be hermetically sealed and has an outflow and an inert gas supply at its bottom. The facility furthermore has a mixing apparatus that has two inlet pipes on its inflow side and an outlet pipe on the outflow side. This facility is adapted to a method for introducing hop into a tank, in which hop is put into a hop receiving container, air is expelled from the hop receiving container by inert gas and the hop with beer or “young beer” is supplied to the mixing apparatus.

Abstract: A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.

Abstract: A modular process for organosolv fractionation of lignocellulosic feedstocks into component parts and further processing of said component parts into at least fuel-grade ethanol and four classes of lignin derivatives. The modular process includes a first processing module configured for physico-chemically digesting lignocellulosic feedstocks with an organic solvent thereby producing a cellulosic solids fraction and a liquid fraction, a second processing module configured for producing at least a fuel-grade ethanol and a first class of novel lignin derivatives from the cellulosic solids fraction, a third processing module configured for separating a second class and a third class of lignin derivatives from the liquid fraction and further processing the liquid fraction to produce a distillate and a stillage, a fourth processing module configured for separating a fourth class of lignin derivatives from the stillage and further processing the stillage to produce a sugar syrup.

Abstract: A method of introducing a false bottom comprising several false bottom elements into a lauter tun container, as well as a corresponding lauter tun, where, to introduce the false bottom or the false bottom elements, a false bottom introduction opening is provided in the lauter tun bottom through which the false bottom elements are introduced into the lauter tun container from the bottom.

Abstract: A method for maturing a wine contained in a container having a gaseous phase referred to as the sky mounted thereon, the container including elements for injecting a gaseous phase into the wine or a liquid phase and a circuit which extends from at least one sampling point at sky level to the injection elements in the liquid phase, and an element for the forced circulation of the gaseous phase between the sampling point and the injection elements. The method includes feeding an inert gas into the container to reduce the residual oxygen level in the sky, recirculating the gaseous phase of the sky via the forced circulation element through the liquid phase to establish a forced balance between the gaseous and liquid phases in the container, feeding oxygen into the container, and recirculating the gaseous phase of the sky via the forced circulation element through the liquid phase to retain a substantially constant residual oxygen level in the sky.

Abstract: The specification discloses brewing apparatus and a method for testing for end of fermentation of a fermenting brew. It has been determined that, once fermentation is complete, the temperature of a brew (such as beer) shows a tendency to stratify in horizontal layers. However, the activity of fermentation disrupts the tendency of the brew to stratify. Accordingly, the brewing apparatus comprises at least two temperature sensors positioned to measure a temperature difference between the temperature at a first height of the brew and the temperature at a second height of the brew. End of fermentation is identified if the temperature difference is greater than a threshold difference.

Abstract: The present invention includes a method apparatus and system for processing grains, sugars, carbohydrates and oilseeds. Specifically, the present invention includes a method and apparatus for fermenting carbohydrates from grains to produce ethanol.

Abstract: The present inventions are characterized by providing a processing device, processing method and saccharifying method for extrusion cooked beer adjunct so that the saccharification and filtration of mash for the extrusion cooked beer adjunct may be carried out smoothly in the actual production for brewing beer. As compared with the double-mash saccharifying method (including the saccharifying method with additional enzymes) applied currently now, it may omit the mash cooking procedure and the cooking kettle and put the malt grist and the grist of extrusion cooked beer adjunct together into water in the brew kettle or the grist of extrusion cooked beer adjunct, malt grist and water are together put into the brew kettle to carry out the saccharifying. The single-mash saccharifying method of this invention may reduce the energy consumption, decrease the cost of beer production, increase the recoverable ratio of wort extract and raise the beer output.

Abstract: A commercial multiple barrel beer brewing apparatus includes a brew kettle at a first location; a hopped wort holding vessel; a chiller for chilling the hopped wort stored in the holding vessel to a temperature range of approximately 29° F. to 40° F.; a transportation vessel on a vehicle to transport chilled hopped wort to a brew pub; a first conduit between the chilled hopped wort holding vessel and the transportation vessel; a fermentation vessel located a brew pub; and a second conduit between the transportation vessel and the fermentation vessel.

Abstract: A method for modifying the processing capabilities of a container. The method includes providing a container that defines a cavity and comprises a wall. The wall defines at least a portion of the cavity and has thermal energy transfer characteristics. At least one of the thermal energy transfer characteristics comprises a first value. Changing the first value of the one thermal energy transfer characteristic to a second value for at least a first portion of the wall, the second value being different from the first value.

Abstract: In a method of making wine comprising fermenting a mixture in a main batch container to produce wine and transferring the wine from the main batch container to a plurality of bottles, at least a portion of the wine is exposed to a vacuum pressure during the wine making process prior to bottling. The wine is thus degassed without the stress of agitation or filtering being required. The wine is also transferable either for racking to remove sediment or when bottling in a manner which reduces sediment uptake into the siphon tubes and which reduces stress from agitations applied to the wine using vacuum pressure.

Abstract: A wooden bottle of suitable size for sale in stores and with interior walls flame treated, is filled directly with liquor to be aged and subsequently marketed at retail, thus eliminating the need for barrels and glass bottles.

Abstract: A draught beverage (170) which may be alcoholic or non-alcoholic, for example a lager or cider in an open-topped drinking vessel or glass (172). The beverage comprises a water content and dissolved gas content. The draught beverage is dispensed from a font at a cooled temperature below the freezing point of water at ambient atmospheric pressure. The dispense temperature may be in the range of ?1° C. to ?12° C. The beverage in the glass may or may not be subjected to external excitement energy, for example ultra-sound, to encourage formation of nucleation sites in the beverage. Either way dissolved gas bubbles out of the beverage causing occurrence of nucleation sites at which ice (188A, 188B) from the water content forms. At least in part the ice has a slushy character. A head (174) also forms on the dispensed draught beverage and below the head the ice (188A, 188B) locates and develops downwards into the beverage.

Abstract: A system for cooling a heated juice by partial low-pressure evaporation, the system includes a vat with at least two compartments that are connected to each other through a variably positioned shutter element, where the juice is subjected to decreasing pressure reductions within the vat and the movement of the variably positioned shutter element creates a pulsed effect that removes solid particles contained in the juice.

Abstract: A fermentation method and system which includes providing juice to be fermented into a container. The juice having a cap that is a collection of solid components of grapes. The cap has a permeable consistency and floats in the juice. The method includes moving a portion of the juice from below the cap upward into contact with the cap.

Abstract: The invention relates to a fluid-pumping system comprising at least two interconnected containers (1,2) and extraction and pumping means (5) for transferring the fluid content, in the form of water or air, from one container to another in a uniform manner. In addition, each of the containers (1,2) is equipped with an elastic membrane (3,4) which divides same into chambers (1a, 1b) and (2a, 2b). The wine product is kept separate form the water or air in each of the chambers, such that as one chamber (1a or 2a) in a container is being filled with a fluid in the form of water o air, one of the chambers (2a or 1a) in the other container is being emptied until a point at which the process is reversed, said exchange taking place in a uniform, continuous manner without interruption in the manner of a closed circuit.

Abstract: A sprinkling device, particularly for processes for making wine from red grapes, which can be associated with a fermentation and/or storage tank in order to recirculate the wine must that is being fermented from the base region to the top region of the fermentation tank and to sprinkle the recirculated wine must in a stream into the top region of the fermentation tank, comprises: an auxiliary tank which can be fitted in a hatch or similar top opening of a main tank and which is provided with means for fixing to the hatch, first discharge means for the discharge of the wine must supplied to the auxiliary tank from the main tank, which means comprise a base opening of the auxiliary tank and a closure member which is movable between a closure position and an open position in order to produce a first sprinkling stream of the recirculated wine must, and second discharge means for the discharge of the wine must, which means are associated with the closure member and can discharge the wine must by means of a second

Abstract: Disclosed is an apparatus and method for conditioning mash product in a conditioning vessel by mixing steam and water together using an injector housing located above the conditioning vessel. The steam-water mixture is added to a mash product within the conditioning vessel so that the mash product is brought to an optimal temperature and moisture content for making pellets from the mash. Steam is supplied to the injector housing and water is mixed with the steam by a spray nozzle located inside the injector housing. The water can be preheated by the steam outside the injector housing prior to mixing with the steam. The amount of steam supplied and the amount of water preheating can be regulated as a function of weather conditions and the starting temperature and moisture content of the mash.

Abstract: A juice press as used in the production of wine for removing liquids from solids, having a horizontally positionable press frame that allows a vertical press mechanism to be rolled to a first position for interference-free loading of a press basket with material to be pressed, and then rolled to a second operating position located over the press basket. The press basket has a liquid channeling plate having an arrangement of holes and channels that creates a perimeter seal along a circumference at the bottom of a loaded press basket. The liquid channeling plate traps naturally occurring sludge along the circumference bottom and allows for efficient evacuation of extracted juice from the bottom of the basket as the press mechanism is operated.

Abstract: The present invention relates to an apparatus and method for wine pomace extraction from wine processing tanks in a manner so as to minimize maceration of the wine pomace so as not to taint wine entrained within the pomace. In the present invention, wine pomace is mechanically transported out the processing tank by a conveyor means. Wine pomace is guided into the collecting path of the conveyor means by a mechanical sweeper attached to the conveyor means. In a preferred embodiment, a conveyor with sweeper wing attachments is mounted on a portable cart. The invention is positioned into the processing tank through an entry portal and secured to a tank containing pomace. The conveyor transports pomace to a receiver bin until the majority of pomace is extracted. Sweeper wings are deployed to guide remaining pomace into the collecting path of the conveyor.

Abstract: A beverage container for a carbonated beverage includes a floating hollow insert (1) comprising an upper moulding (2) and a lower moulding (3) defining a chamber for containing gas, a first one-way duck-bill type valve (4) integrally formed with the upper moulding (2) at the bottom of a down pipe (6) and arranged to allow gas to enter the chamber and a second duckbill valve (5) integrally formed with the lower moulding (3) and arranged to allow gas to exit the chamber and be jetted into the beverage upon opening the beverage container.

Abstract: The present invention is a device to magnetically treat beverages by fastening to a beverage container. The present invention is preferably a magnetic fastener constructed and arranged to be attached to the neck of a wine bottle. The magnetic fastener comprises two semi-cylindrical halves, a spring mechanism connecting the semi-cylindrical halves and a plurality of magnets. Each semi-cylindrical half may preferably have a fastening end and a grasping end, wherein each fastening end may contain three columns of magnets which may preferably be substantially evenly spaced in the fastening end of the semi-cylindrical half. The magnets may preferably be aligned so that the polarity runs through the device, wherein the north pole is located at one end and south pole is located at the other end.

Abstract: The invention relates to the food industry. In order to reduce sales expenses and preserve the taste of beer, the inventive device is provided by i-number communication units, necessary for operational connection and disconnection of i-number units for after-fermentation, and each of i-number units for after-fermentation is embodied in such a way so that it is transportable, thermally insulated, hermetic, protected from deposited yeast mixing with non-filtrated beer while transportation and can be connected to a cooling system, arranged at a point of sale and/or dispense.

Abstract: A substantially cylindrical wine tank is adapted for direct transfer of fermented must to a press or other vessel by providing fork lift skids below the tank and vertical planar sides for receiving a fork lift apparatus modified for lifting and dumping rectangular fruit bins.

Abstract: A method and apparatus for monitoring a liquid undergoing anaerobic fermentation in a vessel is disclosed. The apparatus comprises an airlock containing a fluid for sealing the vessel and an electrical circuit operatively arranged to pass a current through the fluid to detect passage of bubbles through the airlock.

Abstract: A sprinkler for a fermenting system comprises a nozzle having an inlet opening and an outlet opening with a support arm having a first end attached to the nozzle. The support arm is shaped in a fashion to position a second end of the support arm substantially centered below the outlet opening of the nozzle. A plurality of vanes form a vane structure which is rotatably attached to the second end of the support arm. It has an axis of rotation through the center of the inlet opening and outlet opening. A conical shaped structure is attached to the center of the top planar surface of the vane structure.

Abstract: Iso-&agr;-acids and reduced iso-&agr;-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. The products may be used in brewing for the bittering of beer and are most effectively used in an apparatus that automatically blends the product with water and injects the resultant, aqueous solution into beer.

Abstract: The present invention relates to a filter candle for a precoated filter for filtering and/or stabilizing fluids, especially beer, the filter candle comprising a tubular filter body that is formed from a spirally wound wire, with gaps being provided between the wire windings as fluid passages.

Abstract: A sprinkler for a fermenting system comprises a nozzle having an inlet opening and an outlet opening with a support arm having a first end attached to the nozzle. The support arm is shaped in a fashion to position a second end of the support arm substantially centered below the outlet opening of the nozzle. A plurality of vanes form a vane structure which is rotatably attached to the second end of the support arm. It has an axis of rotation through the center of the inlet opening and outlet opening. A conical shaped structure is attached to the center of the top planar surface of the vane structure.

Abstract: A wine or beverage flavouring or ageing plate is disclosed. The plate consists of oak planks (2) held against a ridged backing plate (3) to form a liquid seal around its perimeter with the aid of a pliable gasket (5) and between each plank by pressure from springs (7).

Abstract: This invention is a self-emptying tank for processing fluids having included solids, such as stainless steel tanks in wineries. The tank has a shell section having a lower end that is fixedly joined to the top perimeter of the tank's bottom section, at a non-horizontal junction. Preferably, the shell section is nominally a right circular vertical cylinder having front and back faces, the front face being vertically longer than the back face, which increases the cylindrically-shaped area available at the front of the tank for instruments and other ancillary devices. The formed junction between the shell section and the bottom section slopes downward from the back face to the front face of the shell section. At the bottom front of the bottom section of the tank is an outlet portion surrounding an outlet aperture, which provide a vertical, or close to vertical outlet from the tank that is preferably on the same or close to the same vertical plane with the front face of the tank.

Abstract: A container apparatus and method for handling fruit must (M). The apparatus (1) includes a rigid support structure (2) and, a flexible container (7) for holding a quantity of fruit must (M). The holding container (7) supported by the support structure (2) when holding the must (M). The holding container (7) has at least one opening (12) through which at least juice of the must (M), or wine, is removed. During fruit must (M) the holding container (7) is positioned in the support structure (2) and a quantity of fruit must (M) poured into the container (7). At least juice of the must (M), or wine, is removed through the opening (12). A flexible bag container (7) for use in the apparatus and method is also disclosed.

Abstract: Smart brewery equipment mainly comprises a frame, at least a storing barrel, a ferment tun and a distilling barrel, where the ferment tun has a ferment cask with a filter and a compression apparatus. The compression apparatus is employed to secure air seal between the top lid and the ferment cask to ensure the successful process of fermentation. The distilling barrel constitutes a distilling cask, a compression apparatus and a cooling piping. The compression apparatus is designed to ensure the air seal between the top lid and the distilling cask. The top lid has a space inside to receive the cooling piping which cools down the steam wine into the finished wine, which flows out, to the storing barrel ready for drinking.

Abstract: A device for separating and removing kraeusen from fermenting beer. The device includes a pan having a circular bottom wall with a peripheral side wall extending upwardly therefrom. In the center of the bottom wall is a cone-shaped recess that serves as a well for the collection of particulate matter falling from suspension in kraeusen. Extending upwardly from the bottom of the recess to a height approaching that of the side wall is a tubular passageway for the upward passage of kraeusen into the pan. The recess may be covered with a screen or perforated plate upon which particulate matter can collect. An aperture is provided in the tubular passageway at the top of the recess to permit any beer carried by kraeusen into the pan to drain from the pan.

Abstract: An airlock assembly for allowing fermentation gasses to escape from a sealed fermentation vessel and preventing ambient gasses from entering the fermentation vessel and including a structure for producing electrical signals that can be used to detect said escape of fermentation gasses.

Abstract: An infusion group for infusion making machines, in particular for making espresso coffee, comprises a moving member (2) that has an internal cavity (3) adapted to receive a dose of powdered substance and that can be horizontally translated. The chamber co-operates with a piston (4) that can be horizontally translated and with a stationary piston (5), and the dose of powdered substance can be compressed between such pistons because of the translation. The moving member (2) and the moving piston (4) are simultaneously translated in opposite directions by respective threaded shafts (8, 18) that are simultaneously rotated in opposite directions.

Abstract: Iso-&agr;-acids and reduced iso-&agr;-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. The products may be used in brewing for the bittering of beer and are most effectively used in an apparatus that automatically blends the product with water and injects the resultant, aqueous solution into beer.

Abstract: A device for the feeding of mash into a lauter tun is provided with a mash pump, a main pipe (12) which is connected to the mash pump and at least two partial stream pipes (6) which connect the main pipe (12) to a feed opening (19) in the lauter tun (2) in each case. When the mash pump is in operation, mash is fed from a mash container into the lauter tun (2) via the main pipe (12) and the partial stream pipes (6). To enable the mash to flow into the lauter tun (2) in as uniform a manner as possible a buffer vessel (22) is arranged between the main pipe (12) and the partial stream pipes (6).

Abstract: A fermentation tank particularly for plants for making red wine is described and comprises a main tank for holding the must, an upper tank disposed above the main tank, apparatus for periodically supplying a portion of the must from the bottom of the main tank to the upper tank, valve apparatus defining, with the base of the upper tank, an out-flow aperture the size of which is variable between a closed position and a fully-open position and which can discharge the must from the upper tank to the main tank so as to spray the layer of marc floating on the must held in the main tank, and actuator apparatus associated with the valve apparatus for the opening and closure thereof; the actuator apparatus comprise an electromagnetically operated actuator, a control and operating unit optionally being provided and arranged to define, by way of the actuator apparatus, the position of the valve apparatus and/or the rules governing the opening/closure movement thereof.

Abstract: The present invention relates to a fermenter consisting of a vat provided internally with a diaphragm designed to retain the gas bubbles produced by fermentation and release them when they have reached a large size. The diaphragm consists of a concave surface underneath which the rising bubbles are temporarily collected and continue to rise as soon as they flow out from the diaphragm full of gas. In this way the small bubbles which rise up combine together to form others which are larger and able to create strong currents which continuously remix the floating marc and in this way make it possible to avoid or, at least greatly limit, solidification of the cap, keeping it constantly fluid.

Abstract: A buoyant brewery installation, in particular a small-sized brewery installation mounted on a buoyant body, wherein a water conditioner, brewery apparatus, the tanks for fermentation and storing and other items necessary to produce beer are completely arranged on the buoyant body.

Abstract: An airlock assembly for allowing fermentation gasses to escape from a sealed fermentation vessel and preventing ambient gasses from entering the fermentation vessel and including structure for supporting an activated charcoal filter, or other filter medium, for absorbing organic by-product gasses of the fermentation process.

Abstract: A lauter tun comprising a plurality of lauter pipes which are arranged with their openings in the bottom portion of the lauter tun in evenly distributed fashion over the bottom surface, which end in a collecting vessel positioned at a lower level than the bottom of the lauter tun and are led therefrom to a buffer vessel the level of which is controlled and which is connected via a compensating duct to the air chamber of the lauter tun. All of the lauter pipes end in a joint chamber of the collecting vessel which is connected via a single connection duct to the buffer vessel.

Abstract: A process for the obtention of must from bunches of grapes, comprising at least one phase of centrifugation of the said bunch, capable of bringing about separation of the must from the pomace prior to subjecting the must to fermentation.