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| Number | Title | Issue Date |
| 7892583 | Initiation of fermentation 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 ac... | 02/22/2011 |
| 7353750 | Auxiliary sprinkling and recirculation device for wine-making tanks 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 ... | 04/08/2008 |
| 7301635 | Colorimetric method for determining the color of wine The invention relates to a method for determining the color of wine from grapes. The method involves digesting the grapes in a pectolytic enzyme solution and a sulfur dioxide solution; diluting the solution with diluted acid and spectrophometric reading of the resul... | 11/27/2007 |
| 7255658 | Baseball equipment bucket and pitching target A portable bucket for carrying baseball equipment (such as bases, gloves, balls) that is attached to a pitching target. The bucket, a bottom mounting bracket, a top mounting bracket and an extendable frame provide support for the pitching target. The pitching target... | 08/14/2007 |
| 7250300 | Method and means for the determination of total acid The invention relates to a dry-chemical method and a test kit for the rapid, quantitative analysis of total acid in wine and must. In this method, a slightly alkaline buffer is added to the sample to be analyzed, and the total acid content is determined from the res... | 07/31/2007 |
| 7247327 | Process for producing wort for fermented malt drinks The present invention provides a process for producing a wort with reduced content of a stale flavor-causing substance for the production of fermented malt beverages such as beer and the like in which generation of a stale flavor is suppressed, and it also provides ... | 07/24/2007 |
| 7247324 | Method of using guava extract and composition including guava extract A method of using guava extract is disclosed that includes administering alcohol to a mammal, and administering guava extract within no greater than about 12 hours of administering of the alcohol. A composition is also disclosed that includes a pharmaceutically acce... | 07/24/2007 |
| 7244456 | Mushroom wine The present application discloses a process for making mushroom wine. ... | 07/17/2007 |
| 7220439 | Wine aging method and system A method and system for altering the interaction of wine ingredients to obtain changes in wine resembling many years of natural aging, a more complete homogenous solution, and an extended shelf life. The method includes application of ultrasonic radiation to a solut... | 05/22/2007 |
| 7198809 | Method and system for removing harmful gases from wines and other beverages A method for removing entrained gases from wine by applying ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation, optimizing the application of ultrasonic radiation to cause cavitation throughout the solution, and continui... | 04/03/2007 |
| 7186428 | Method of oxygenating yeast slurry using hydrophobic polymer membranes Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane having a gas side and a liquid side. The yeast slurry flows over ... | 03/06/2007 |
| 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 |
| 7022354 | Process for producing fermentation product A process for producing a fermentation product by effecting fermentation with the use of a bioreactor having an immobilized microorganism located therein, characterized in that a non-flocculent yeast is employed as the microorganism. ... | 04/04/2006 |
| 6924366 | Recombinant hexose oxidase, a method of producing same and use of such enzyme A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care pro... | 08/02/2005 |
| 6821533 | Antimicrobial lees The lees or “dregs” produced during wine making are rich sources of antioxidants. Unexpectedly, these materials show significant antibacterial properties as well as antioxidant properties. The lees of red wine which consist of tannins and plant pigments precipit... | 11/23/2004 |
| 6805885 | Fermentation vat An automatically operating fermentation vat for wine-making establishments includes a main vat (2), an upper vat (4) over the main vat, an uplift pipe (8, 12, 10, 24, 26) for feeding the fermenting liquid from the bottom of the main vat to the u... | 10/19/2004 |
| 6793957 | Process for the preparation of herbal wines from Himalayan berries The present invention relates to a process for the production of herbal wines from Himalayan ripe berries namely as Palam Queen from ripe berries of Berberis lycium, Palam Belle from fruits of Pyrus pashia and sweet wines Rohtang Chill and Thamsar Bree... | 09/21/2004 |
| 6537600 | Multiple-stage energy-efficient produce processing system Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems (20) are provided that employ plural forms of energy in an ionic liquid-based washing system (22, 24, 26) containing solvents and solutes... | 03/25/2003 |
| 6391296 | Method of stabilizing useful protein and useful protein compositions A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon containing a useful protein and a compound having the basic st... | 05/21/2002 |
| 6309679 | Method of improving processes using pectinase enzymes with noble gases A method is provided for improving an enzymatic process using at least one enzyme having pectinase activity which entails contacting the at least one enzyme during the process with a noble gas, mixture of noble gases or gas mixture containing at least one... | 10/30/2001 |
| 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 |
| 6203826 | Process for making a low-alcohol wine A process for making a low-alcohol wine is provided. The process includes the steps of separating grape juice into a high-sugar fraction and a low-sugar fraction prior to fermentation, blending additional grape juice into the low-sugar fraction to form a ... | 03/20/2001 |
| 6106872 | Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained An enzymatic hydrolysis of a glycosidic substrate containing at least one of the said precursors is performed with at least one enzyme chosen in accordance with the structure of the said precursor, to liberate the corresponding monoglycosides by cleavage ... | 08/22/2000 |
| 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 |
| 5997913 | Method enhancing flavor and aroma in foods by overexpression of ଲ-glucosidase A process for expressing extracellular ଲ-glucosidase in a filamentous fungus by expressing a fungal DNA sequence encoding enhanced, deleted or altered ଲ-glucosidase in a recombinant host microorganism is disclosed. Recombinant fungal cellulase... | 12/07/1999 |
| 5993865 | Beverage and a method of preparing it The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LT and/or homologues as herein defined and/or a modified Cereal-LTP fraction obtainable from the Cereal-LTP and/or homologues by ... | 11/30/1999 |
| 5976583 | Apparatus and method for protecting wine aging in casks from exposure to air An apparatus for protecting wine aging in one or more cask containers from exposure to air caused by depletion of wine in such casks by providing a reservoir of wine in a flexible bag suspended above the cask(s) with a tube(s) directing such wine through ... | 11/02/1999 |
| 5840353 | Process for the preparation of a food product A process for providing a tomato-based product comprising the following steps: a) applying ultra high pressure to a tomato piece, such that polygalacturonase is inactivated and pectinmethylesterase and preferably peroxidase are not inactivated; b) incubat... | 11/24/1998 |
| 5817359 | Methods for dealcoholization employing perstration The present invention provides methods and for the dealcoholization of alcohol containing solutions, especially fermented beverages. In preferred embodiments the methods employ a novel controlled-strip evaporative perstraction technique following initial ... | 10/06/1998 |
| 5629187 | Process and apparatus for forming solid particles by cross-linking drops of a cross-linkable material with a cascading stream of cross-linking agent A process and apparatus are provided for making solid Particles from an ionically cross-linkable material by cross-linking drops of the material with a cross-linking agent in the form of a falling stream. In one embodiment, a stream of the cross-linking a... | 05/13/1997 |
| 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 |
| 5486367 | Enzymatic method for accelerating fermentation of comestible products An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a g... | 01/23/1996 |
| 5484721 | Process and apparatus for forming solid particles by cross-linking drops of a cross-linkable material with a free-falling stream of cross-linking agent A process and apparatus are provided for making solid particles from an ionically cross-linkable material by cross-linking drops of the material with a cross-linking agent in the form of a falling stream. In one embodiment, a stream of the cross-linking a... | 01/16/1996 |
| 5460837 | Preparation and use of a malolactic ferment biomass A malolactic ferment is produced from at least one malolactic bacterium strain which is cultured in a culture medium containing an assimilable nitrogen source, malic acid and alcohol. The ferment biomass is separated from the culture medium. The biomass m... | 10/24/1995 |
| 5413925 | Cartridge for fermentation of sugar-containing beverages The present invention describes a cartridge of hollow fibers intended principally for the refermentation in the bottle of sugar-containing wine according to the traditional so-called "champagne" method. The cartridge has a perforated tubular body in which... | 05/09/1995 |
