61
Glagla Raymond, Sanna Giovanni: Wood ageing procedure for alcoholic beverages in casks consists of immersing strips of wood with origin, quantity and treatment designed to produce desired organoleptic modifications. Euratec Europ D Assistance Tec, July 15, 2005: FR2864965-A1 (5 worldwide citation)

The procedure consists of immersing a set of wooden strips or laths (2) in a cask (10) of alcoholic beverage, with the origin, quantity, contact surface area and degree of heat treatment of the wood designed according to the original qualities of the beverage and the desired organoleptic modificatio ...


62
Toshio Fujii, Akihiro Iwamatsu, Hiroyuki Yoshimoto, Toshitaka Minetoki, Takayuki Bogaki, Naoshi Nagasawa: Alcohol acetyltransferase genes and use thereof. Kirin Beer Kabushiki Kaisha, Foley & Lardner, March 17, 1998: US05728412 (5 worldwide citation)

This invention disclosed herein provides an alcohol acetyl transferase ("AATase"), an AATase encoding gene and a yeast having an improved ester producing ability due to transformation with the AATase encoding gene, This invention also provides a process for producing an alcoholic beverage having an ...


63
Klose Shari, Taylor Michael Anthony: A container suitable for packaging foodstuffs such as a ready-to-freeze alcoholic beverage. Brown Foreman, October 30, 1996: GB2300146-A (5 worldwide citation)

A ready-to-freeze, alcoholic beverage is packaged in a multilayer container to provide adequate shelf-life and resistance to damage. In one embodiment the container comprises the following layers (a) polyester film (b) aluminium foil (c) polyester film (d) LLDPE film. In another embodiment the conta ...


64
Marcus LaDon Vickers Jr: Method and apparatus for production of an alcoholic beverage. Craig Weiss, Harry M Weiss, Weiss Moy & Harris PC, January 25, 2005: US06846503 (4 worldwide citation)

Disclosed is a method and apparatus for flavoring an ethanolic spirit. A corrosion-resistant container with electric heating elements is used in a distillation process to form an ethanolic spirit. One or more aging enhancers are added to at least a portion of the distillate. A precipitate is allowed ...


65
Kimihiro Shimamura, Tadahiko Hozumi, Takashi Sasaki: Process for the production of carbonated alcoholic beverages using koji, malt, and various fermentation media. Hokkaido Wine, Oblon Spivak McClelland Maier & Neustadt P C, July 24, 2001: US06265000 (4 worldwide citation)

A process is provided for the production of a novel carbonated alcoholic beverage having a characteristic flavor. A mixture of malt and an amylaceous raw material is added with a koji which has been prepared using a mold selected from the group consisting of yellow Aspergillus and white Aspergillus. ...


66
Dewis Mark L, Conklin Garry, Pei Tao, Smith Catherine Marie, Janczuk Adam: Saturated and unsaturated n-alkamides exhibiting taste and flavor enhancement effect in flavor compositions. Int Flavors & Fragrances, April 5, 2006: EP1642886-A2 (4 worldwide citation)

The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt , bitter and umami, to a foodstuff, chewing gum, medicinal product, toothpaste, al ...


67
Johannes A M Bevers, Johannes A Bindels, Martinus M G M van den Hoven: Alcoholic beverage composition. Campina Melkunie, Michael N Meller, December 26, 1995: US05478591 (4 worldwide citation)

An alcoholic beverage based on dairy constituents, such as milk protein and optionally milk fat-containing products, one or more fruit juices, such as fruit juices chosen from juice from berries, cherries, citrus, mint, strawberry, raspberry, plums, peaches, tropical fruits and combinations thereof, ...


68
William A Mitchell, William C Seidel: Alcohol-containing dextrin powder. General Foods Corporation, Daniel J Donovan, Bruno P Struzzi, May 11, 1976: US03956511 (4 worldwide citation)

Flowable dextrin powders containing about 30 to 60% ethanol sorbed therein are prepared by sorption of an aqueous alcohol solution with particulates of expanded dextrin having a bulk density of from about 0.05 to about 0.30 grams/cubic centimeter, a dextrose equivalent of from about 5 to 15 and a mo ...


69
Morton William Coutts: Pasteurization and fermentation of a fermentable extract. Morton Coutts, Ladas & Parry, November 21, 2000: US06149949 (4 worldwide citation)

This invention relates to a method for pasteurization and fermentation in the production of an alcoholic beverage. The method involves taking a fermentable soluble extract from a processed brewer's mash, mixing it in a mixing zone with a fermented fermentable extract containing an alcohol content of ...


70
Georges Berrebi, Yvan Gaillard, Jean Louis Guth: Process for reducing alcohol levels in alcoholic beverages. Societe Cool R L, Millen White Zelano& Branigan P C, October 29, 2002: US06472009 (4 worldwide citation)

Passing an alcoholic beverage through a solid substance that has pores whose diameter allows only ethyl alcohol to pass through and fixes said alcohol by adsorption, said solid substance being either a Y-type zeolite or a monolithic-type microporous substance. In the beverage from which alcohol is p ...



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