41
Derek Aldcroft, John R Newton: Method for stabilizing alcoholic beverages using an aqueous suspension containing amorphous silica. Unilever Patent Holdings, Cushman Darby & Cushman, August 3, 1993: US05232724 (7 worldwide citation)

Amorphous silica can be prepared in a stable and pumpable suspension, suitable for use in alcoholic beverage stabilisation, by adding a polysaccharide or inorganic gelling agent. Examples of polysaccharides are carboxy methyl celluloses, guar gum and Xanthan gum. Preferably the suspension contains s ...


42
Steven P Fults: Blood alcohol content monitoring device. Aquilino Welsh & Flaxman, January 25, 2000: US06017308 (7 worldwide citation)

A blood alcohol content monitoring device is disclosed. The device includes a microcontroller storing body characteristic information of an individual and alcoholic beverage information, a clock for measuring the passage of time and a user interface coupled to the microcontroller such that a user ma ...


43
Miguel J Fernandez Bjerg: Alcoholic beverage still with domed conduits for vapor flow and frustum apertures for concurrent vapor/liquid flow. Gipple & Hale, October 12, 1976: US03985625 (7 worldwide citation)

A fractionating column for distilling liquor constructed as a vertical walled structure having inlet and outlet conduits. Inside the vertical walled structure is a perforation plate horizontally mounted across the walled structure, a first feed plate defining feed openings horizontally extending acr ...


44
Robert L Weaver, Joris E A Van Gheluwe, John A McKee: Neutral tasting alcoholic beverage. The Molson Companies, Anthony J Casella, Gerald E Hespos, January 22, 1985: US04495204 (7 worldwide citation)

A neutral tasting alcoholic beverage prepared by mashing a well modified standard brewers malt, with hops and water at a temperature of 40.degree. C. to 45.degree. C. for a period of time of between 10 to 30 minutes, and thereafter raising the temperature to from 60.degree. C. to 62.degree. C. to ob ...


45
Sommer Gert Dr: Process for the production of alcohol-free beverages.. Henninger Brau, March 11, 1987: EP0213220-A1 (7 worldwide citation)

1. A method for preparing a non-alcoholic beverage using yeast, malt wort with hops, or must, and employing a reactor, characterized by that a hop wort having an extract content of 2.5 to 14 % or must is cooled down to a temperature between 2 and 15 degrees C, preferably between 4 and 6 degrees C, t ...


46
Valentine David: Alcoholic beverage container. Solovino Australia, August 27, 2003: GB2385577-A (7 worldwide citation)

A sealed plastics container (20) for holding an alcoholic beverage such as wine comprises, a receptacle for containing the alcoholic beverage which includes a peripheral flange about the mouth, a biocompatible inner surface and a wall having low gas transmissibility. A sealing membrane (30) is detac ...


47
Simon Daniel Scullion, Peter Thomas Foster, Stephen Paul Smith: Method of cooling a beverage. Coors Worldwide, Baker Botts L, December 13, 2005: US06974598 (6 worldwide citation)

A method of keeping an alcoholic beverage in an open topped vessel cool, said beverage comprising a water content and a dissolved gas content, and said method comprising forming ice in the beverage in the open-topped vessel said ice having a cooling effect on the beverage, said ice being formed in t ...


48
Albert Klang: Bottle closure for collecting and trapping sediment. Norbert P Holler, March 25, 1997: US05614236 (6 worldwide citation)

A bottle closure for collecting and removing solid sediment particles from a liquid being fermented in situ in a bottle to form an alcoholic beverage. The closure has a skirt portion which is adapted to be removably fastened to the neck of the bottle and terminates at its top end in an inwardly dire ...


49
E Scott Sevcik, Kevin A Brandt: Alcoholic beverage dispenser with additive injection. Pyle & Piontek, February 1, 2011: US07878370 (6 worldwide citation)

A system for introducing liquid additive into an alcoholic beverage is characterized by an alcoholic beverage dispensing faucet and at least one liquid additive delivery line routed between a supply of liquid additive and the faucet. Liquid additive may optionally, incident to dispensing alcoholic b ...


50
Naotsugu Sugimoto, Kazutoshi Torii, Yuka Tanahashi, Hideo Morita, Yuzo Watanabe, Kohei Yamamoto, Teisuke Kainuma: Soybean milk-containing alcoholic beverages. Takara Shuzo, Wenderoth Lind & Ponack, April 7, 1987: US04656044 (6 worldwide citation)

Soybean milk-containing alcoholic beverage containing fermented soybean milk, acid soybean milk or a mixture thereof, alcohol and high methoxylpectin. This beverage does not result in formation of precipitates.



Click the thumbnails below to visualize the patent trend.