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"What, sir, would you make a ship sail against the wind and currents by lighting a bonfire under her deck? I pray you, excuse me, I have not the time to listen to such nonsense."
Napoleon Bonaparte ; When told of the Robert Fulton steamboat
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| Number | Title | Issue Date |
| 7329348 | Fuel cell system including an ion filter The present invention is directed to a fuel supply and fuel system with an ion filter and an ion gauge. The filter can be made from discrete pieces of polymeric filter material. The polymeric filter material is substantially the same as the proton exchange membrane ... | 02/12/2008 |
| 7244456 | Mushroom wine The present application discloses a process for making mushroom wine. ... | 07/17/2007 |
| 7186426 | Prevention of lactic acid bacteria spoilage of beer through use of bacteriocin-containing fermented wort The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition... | 03/06/2007 |
| 7115289 | Method of manufacturing fermented malt beverages Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of α-glucosidase prior to a heat treatment in a wort production process in the course of manufacturing fermented malt beverages Production of acetic... | 10/03/2006 |
| 7112346 | Method of inducing malolactic fermentation in wine or fruit juice by direct inoculation with a non-activated started culture A selected malolactically active Ln. oenos strain which is useful for inducing malolactic fermentation in wine or fruit juice by the direct inoculation of a concentrate of a starter culture containing the strain, the strain having a survival rate of at least ... | 09/26/2006 |
| 7045135 | Composition of koji of rice bran and non-propagating lactic acid bacteria, methods of use, and manufacturing method thereof In view of the finding that keeping a healthy body is fundamental for overcoming cancer, it is an object of the present invention to provide a nutritious composition that is effective in suppressing mutagenic substances and promoting good health. The composition als... | 05/16/2006 |
| 7037541 | Alcoholic beverages derived from animal extract, and methods for the production thereof A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an a... | 05/02/2006 |
| 6979504 | Fuel cell system automatic power switching method and apparatus A fuel cell system includes a fuel cell stack, a battery, and a control system. A power circuit couples the fuel cell system selectively between the fuel cell stack and the battery. The power circuit includes a battery supply switch responsive to a voltage across th... | 12/27/2005 |
| 6284518 | Synthetic media for the production of malolactic starter cultures This invention relates to the production of Leuconostoc oenos or Lactobacillus spp., preferably Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus brevis or Lactobacillus casei biomass in novel synthetic media (which are free of fruit or vege... | 09/04/2001 |
| 6265000 | Process for the production of carbonated alcoholic beverages using koji, malt, and various fermentation media 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... | 07/24/2001 |
| 6033887 | Dehydrated polysaccharide gel containing microorganisms, a sugar and a polyol for producing fermented drinks Improved fermentation activity of microorganisms in a polysaccharide gel such as an alginate gel is obtained after dehydration, staorage and rehydration by soaking the gel containing the microorganisms prior to dehydration in a sugar solution to provide i... | 03/07/2000 |
| 5962045 | Process for producing beers having yeast turbidity A process is disclosed for producing beers having yeast turbidity, in particular wheat beer, in which it is possible to metabolize virtually completely the oxygen which has unavoidably passed into the container during packaging, and nevertheless to perfor... | 10/05/1999 |
| 5952020 | Process of bio-conversion of industrial or agricultural cellulose containing organic wastes into a proteinaceous nutrition product A process of conversion of low protein, cellulose containing waste into a fodder or fodder supplement is provided. The process is effected by (a) inoculating the waste under aerobic conditions with a first inoculum including at least one first microorgani... | 09/14/1999 |
| 5627063 | Dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage ... | 05/06/1997 |
| 5627062 | Preparation of a dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance for producing fermented drinks A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage ... | 05/06/1997 |
| 5607854 | Composition for inducing malolactic fermentation using Leuconostoc oenos strains accession numbers DSM 7008-DSM 7015 A method of inducing malolactic fermentation in wine or fruit juice by the direct inoculation of a concentrate of a starter culture containing a selected malolactically active bacterial strain or strains having the accession no. DSM 7008, DSM 7009, DSM 70... | 03/04/1997 |
| 5567451 | Alginate or pectate gel deficient in gelling ions for use in binding metal ions An ionically gellable material is gelled with a metal cation and the metal cation content of the gel is reduced to provide the gel with binding sites not occupied by the metal cation so the gel can be used to bind and remove metal cations from solution. I... | 10/22/1996 |
| 5510125 | Process for selective removal of sugar from beverages To remove selectively particularly sugar from nonalcoholic or alcoholic beverages, first the sugar is either carried away in the permeate in a membrane separation unit (2) by suitable choice of membrane (4) or is retained in the retentate. Afterward, the ... | 04/23/1996 |
| 5389532 | Process of producing a dehydrated polysaccharide gel containing microorganisms for preparing fermented drinks A polysaccharide gel enclosing microorganisms is soaked in a high concentration of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. Dehydration... | 02/14/1995 |
| 5385741 | Calcium alginate gel partially deficient in calcium ions for use in binding metal cations An ionically gellable material is gelled with a metal cation and the metal cation content of the gel is reduced to provide the gel with binding sites not occupied by the metal cation so the gel can be used to bind and remove metal cations from solution. I... | 01/31/1995 |
| 5346706 | Malt beverage process A cold contact process for the production of non-alcoholic malt beverages comprising the steps of preparing a boiled malt wort of about 12-20 degrees Plato; acidifying the wort through the addition of an edible acid, to a pH of greater than about 4.0, and... | 09/13/1994 |
| 5330774 | L-malic acid degrading yeast for wine making A new Yeast is obtained by fusion of spheroplasts capable of maintaining in a single geno-type the demalifying trait of a Schizosaccharomyces pombe parental strain and the growth rate of the parental strain Saccharomyces cerevisiae. Three more yeasts are ... | 07/19/1994 |
| 5298264 | Oxygen removal with immobilized dried Saccharomyces cerevisiae The oxidative deterioration of water-containing products for human consumption, e.g. beverages and oil and/or fat based products is minimized by introduction of immobilized yeast. Yeast is immobilized in and/or on a solid material which allows only very s... | 03/29/1994 |
| 5273762 | Method for the fermentation of beer The invention relates to a process for the production of beer by fermenting wort comprising malted barley and a concentrated starch solution derived from barley, for example, in the form of the secondary fraction from a barley starch process, or a barley ... | 12/28/1993 |
| 5208054 | Process for production of alcoholic beverages A process for production of an alcoholic beverage which is obtained by alcoholic fermentation by yeast, characterized with employing phospholipase which acts on fermentable materials prior to fermentation, to improve the flavor of the alcoholic beverage.... | 05/04/1993 |
| 5106633 | Dry yeast immobilized in wax or paraffin for scavenging oxygen A food-grade oxygen scavenger for removing oxygen from foods and beverages in containers is prepared by immobilizing dried yeast containing at least 92% dry matter in a solid material such as wax or paraffin. The solid material allows for very slow penetr... | 04/21/1992 |
| 5079011 | Method using immobilized yeast to produce ethanol and alcoholic beverages According to the invention, yeast cells are immobilized on a substantially noncompressible carrier having anion exchange properties. The immobilized yeast can then be used to ferment a sugar-containing substrate. The noncompressibility enables the system ... | 01/07/1992 |
| 5059431 | Process for deacidifying wine A method is disclosed for deacidifying wine using malolactic fermentation (MLF) under conditions inhibitory for spoillage lactic acid bacteria (LAB), making possible a "pure culture" MLF in which a winemaker is provided with a way to control the timing of... | 10/22/1991 |
| 5021246 | Step mashing process for producing low alcohol beer A low alcohol reduced calorie beer is produced by a mashing technique wherein a main mash at a temperature below the activity range for beta-amylase is added incrementally to a brewing liquid at a temperature above the deactivation temperature of beta-amy... | 06/04/1991 |
| 5019410 | Yeast package A yeast package is provided which can be used during the second fermentation in a bottle for the production of sparkling wines starting from basic wine containing sugar. A drastic reduction in time and in labor is possible due to easy separation of yeast ... | 05/28/1991 |
| 5000966 | Quality improvement of alcoholic liquors by enzymatic decomposing of ethyl carbamate Ethyl carbamate in an alcoholic liquor is decomposed by contacting the alcoholic liquor with a culture broth or processed matter thereof obtained from a microorganism which belongs to the genus Gluconobacter, Flavobacterium, Arthrobacter, Achromobacter, A... | 03/19/1991 |
| 4981700 | Process for producing sparkling wines The invention relates to the technology of making beverages. The process of the invention for producing sparkling wines is carried out in a continuous flow by deaerating a blend of white wine materials in the presence of yeast immobilized on a sorbent. The dea... | 01/01/1991 |
| 4952503 | Process for the production of ethanol In the production of ethanol by continuous fermentation in a fermentor (4) with continuous stillage recirculation (19, 20) to the fermentor, the fermentation liquid (6) continuously withdrawn from the fermentor is first sieved in a straining step (7) for ... | 08/28/1990 |
| 4948598 | Process for the production of sparkling wine A process for the production of sparkling wine, wherein during secondary fermentation a second yeast portion having a reduced autolysis stability is added.... | 08/14/1990 |
| 4942045 | Grape juice concentrate In this invention, a grape juice concentrate is produced by crushing grapes to extract grape juice (10, 11), subjecting the grape juice to a first stage vacuum concentration (19) before it ferments by heating the grape juice and subjecting it to a low pre... | 07/17/1990 |
| 4915959 | Method for the continuous maturation of fermented beer Beer is fermented by the use of yeast and after fermentation the yeast is removed and the maturation or lagering of the beer is accomplished by a continuous maturation process which involves heat treating the beer to convert all or substantially all the a... | 04/10/1990 |
| 4808419 | Automated method for a semi-solid fermentation used in the production of ancient quality rice vinegar and/or rice wine A process for the preparation of rice wine or vinegar especially to an improved procedure for preparing a vinegar, having the attributes of ancient quality, labor intensive and multi-year jar prepared rice vinegar. A single, autoclave fermenter is used fo... | 02/28/1989 |
| 4790993 | Process for the production of alcohol-free, yeast white beer Disclosed is an alcohol-free yeast white beer and a process for its production wherein the yeast is physically separated from an alcohol containing yeast white beer free of fermentable substances. The beer is then subjected to a vacuum distillation until ... | 12/13/1988 |
| 4765992 | Stimulation of alcoholic fermentation by adsorption of toxic substances with cell walls Substances that are toxic to yeast and which cause cessation of fermentation during alcoholic fermentation are adsorbed by microorganism cell walls added to a medium being fermented. The cell walls are from a gram-positive microorganism such as yeast, and... | 08/23/1988 |
| 4708875 | Production of fermented alcoholic products having a low diacetyl content Fermented alcoholic products such as wine and beer are produced having a low diacetyl content by decomposing acetolactate with an enzyme. The enzyme is preferably acetolactate decarboxylase contained by Aerobacter aerogenes. The enzyme, in free or immobil... | 11/24/1987 |
