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| Number | Title | Issue Date |
| 7374787 | Stabilized, aqueous silicon dioxide dispersion An aqueous dispersion, having a silicon dioxide powder having a silicon dioxide content of 10 to 60 wt.%, wherein the aqueous dispersion is stable in the pH range of 2 to 6, the aqueous dispersion additionally contains at least one compound, which is at least partia... | 05/20/2008 |
| 7335385 | Method for iron removal from wine and other beverages Phytic acid is added to wine to chelate polyvalent iron cations. A calcium salt is added to co-precipitate the complex that subsequently is removed by filtration. This method effectively, inexpensively and safely removes excessive levels of iron in wine, sparkling w... | 02/26/2008 |
| 7329420 | Herbal remedy system A therapeutic mixture has essentially equal parts of eucalyptus globulus oil and pinus sylvestris oil and thymus vulgaris oil. ... | 02/12/2008 |
| 7311837 | Process for the continuous recovery of free tartaric acid from raw materials containing potassium hydrogentartrate In a process for the continuous recovery of free tartaric acid from raw materials containing potassium hydrogentartrate, the same are mixed with water and the potassium hydrogentartrate is dissolved. The process is improved in that the suspension is decanted, the cl... | 12/25/2007 |
| 7284476 | Container assembly for aging a liquid A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) includes a container (12), a flavor insert (224) and an insert retainer (222). The container (12) defines a chamber (226) th... | 10/23/2007 |
| 7273554 | Crossflow-filtration method for beverages The invention relates to a crossflow-filtration method for beverages, in particular beer, which comprises the following steps: a) the feed liquid is introduced into a filter module by means of a tangential flow through a filter membrane (6) in a first directi... | 09/25/2007 |
| 7229655 | Composition of, and process for using, silica xerogel for beer stabilization A silica xerogel, a process for making it, and a process for using it to reduce chill haze in beer includes incorporation in the xerogel of one or more alkali metals, optionally in combination with one or more alkaline earth metals. The pH of the xerogel is between ... | 06/12/2007 |
| 7220747 | Method for preventing damage to or rejuvenating a cellular blood component using mitochondrial enhancer This invention provides methods for treating cellular blood components and other cells containing mitochondria to improve vital qualities of the cells by contacting the cells with a mitochondrial enhancer to the cells. Mitochondrial enhancers prevent damage to and r... | 05/22/2007 |
| 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 |
| 7160563 | Method for preparing beer A method of preparing beer from beer wort including adding amidated pectin to the wort or beer to inhibit coagulation and precipitation of proteins and to obtain a haze in the beer. ... | 01/09/2007 |
| 7153534 | Premix composition for clarifying beer A premix composition for clarifying beverages like beer includes, by weight, (a) about 40 to 90%, preferably 60–85%, of silica xerogel having less than 10% water therein, preferably 5% or less, and a particle size, as defined by its mean volume average diameter MV... | 12/26/2006 |
| 7144592 | Method of preparing a fully kettle hop flavored beverage A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extr... | 12/05/2006 |
| 7131370 | Centrifugal separating device and method of clarifying must during the production of wine The invention relates to a centrifugal separating device and method for clarifying must during wine production, especially with a separator (7). Gas and/or gelatine and/or other additives are added to the must that is clarified in the separating device after ... | 11/07/2006 |
| 7132119 | Method for producing beer The present invention provides a method for producing beer comprising filtering beer through a porous membrane until such time that the porous membrane is in need of cleaning, contacting the porous membrane with an enzyme selected from the group consisting of cellul... | 11/07/2006 |
| 7115290 | Hopped malt beverage having enhanced light stability An improved process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that processing liquid to an effective amount of actinic radiation of a wavele... | 10/03/2006 |
| 7096677 | Compact preservation and refrigeration system for perishable substances A device for storage of an opened food container such as a wine container. The device includes a housing for receiving the opened food container in a substantially vertical orientation. A poppet valve assembly is provided for insertion in an opening in the opened fo... | 08/29/2006 |
| 7094378 | Method and apparatus for inactivation of biological contaminants using photosensitizers Methods and apparatuses for treating fluids to inactivate microorganisms which may be present therein, said fluid containing one or more components selected from the group consisting of protein, blood and blood constituents are provided. The methods comprise adjusti... | 08/22/2006 |
| 7048940 | Alpha-pyrone compositions for controlling craving and as a substitute for alcohol Administered anticraving compositions are disclosed for treating patients addicted to alcohol comprising an effective amount of at least one alpha-pyrone compound formulated into a physiologically acceptable carrier medium. Additionally, a method of oral administrat... | 05/23/2006 |
| 7047762 | Compact preservation and refrigeration system for perishable substances A device for storage of an opened food container such as a wine container. The device includes a housing for receiving the opened food container in a substantially vertical orientation. A poppet valve assembly is provided for insertion in an opening in the opened fo... | 05/23/2006 |
| 7037536 | α-amylase activity inhibitors The present invention relates to an α-amylase activity inhibitor, and to food and beverages comprising the α-amylase activity inhibitor. The α-amylase activity inhibitor of the present invention exhibits remarkably excellent α-amylase inhibitory activity as comp... | 05/02/2006 |
| 6994878 | Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid beer product using carbon dioxide A continuous method for reducing one or more of microorganisms or enzymes in a liquid beer or wine product, the method comprising the steps of: a) forming a pressurized mixture by i) combining a pressur... | 02/07/2006 |
| 6959640 | Device for magnetically treating materials and associated methods A device for magnetically treating materials includes a base, and at least one magnet carried by the base to generate a magnetic field within the material. In some embodiments, the material may be within a container, and the magnetic field may be generated within th... | 11/01/2005 |
| 6913776 | Process and plant for the separation of undesirable substances from alimentary liquids, in particular from wine Plant for the separation of undesirable substances from alimentary liquids, in particular from wine, which comprises a unit (3) with hydrophobic membranes (4) having holes (5) for trapping gas (G), supplied with wine to be treated (V) by means o... | 07/05/2005 |
| 6846503 | Method and apparatus for production of an alcoholic beverage 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 di... | 01/25/2005 |
| 6773601 | Method for the removal of particulate matter from aqueous suspension Method for the removal of particulate matter from aqueous suspension comprising steps of establishing value of pH and of Zeta potential of particles in the suspension; providing a porous filter having a membrane layer consisting of at least a metal-oxide with a Zeta... | 08/10/2004 |
| 6692786 | Beer clarification process by crossflow microfiltration The invention relates to a process for the crossflow micro-filtration of beer. In order to prevent the clogging of the membrane of the filter module by components of the non-clarified beer which are to be filtered out and settle in the form of a covering,... | 02/17/2004 |
| 6649204 | Hopped malt beverage having enhanced light stability An improved process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that processing liquid to an effective amount of actinic radiation ... | 11/18/2003 |
| 6565905 | Silica gel for stabilization treatment of beer, a method of manufacturing the silica gel and a method of the stabilization treatment of beer There is proposed a silica gel for preventing the generation of haze in beer, a method of manufacturing the silica gel and a method of stabilization treatment of beer. The silica gel is provided with a specific surface area of 700-1000 m2 /g, a... | 05/20/2003 |
| 6514542 | Treatments for improved beer flavor stability This invention is directed to the prevention of the production of skunky thiols upon exposure of beer to ultraviolet or visible light. Preferably, the invention is directed to the removal or inactivation of one or more of the reactants that are present in... | 02/04/2003 |
| 6506430 | Oak aged alcoholic beverage extract and accelerated whisky maturation method An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to th... | 01/14/2003 |
| 6472009 | Process for reducing alcohol levels in alcoholic beverages 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 subst... | 10/29/2002 |
| 6378419 | Maturation process for wines A superior device for maturing wine which utilizes one or more cored oak slabs inserted into airtight containers of various volumes and materials whereby controlled oxidation of the wine may occur through the oak without prospect of air contamination or e... | 04/30/2002 |
| 6287614 | Method and apparatus for improving the organoleptic properties of alcoholic and other beverages A method and apparatus for improving the organoleptic properties of various alcoholic beverages by reducing the sensory perception of acids and tannins in wine, brandies, sherries, cognacs, spirits, beer, tea, coffee and fruit juice, including but not lim... | 09/11/2001 |
| 6274186 | Method for cleaning items in particular filters, used during foodstuff production The invention relates to a method for cleaning apparatus used during the production of foodstuffs, in particular the filtration thereof, wherein this apparatus is contacted after use with a cleaning system based on the combination of a cyclic nitroxyl com... | 08/14/2001 |
| 6268003 | Noncarbonated beverage products with improved microbial stability and processes for preparing The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts th... | 07/31/2001 |
| 6265008 | Preparation of noncarbonated beverage products having superior microbial stability Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise from about 300 ppm to about 3000 ppm of a polyphosphate ha... | 07/24/2001 |
| 6261619 | Noncarbonated beverage products with improved microbial stability and processes for preparing The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts th... | 07/17/2001 |
| 6239206 | Complexes of heavy metal ions and a polymer, and their use for selective removal of compounds from liquids Novel polymer complexes based on a polymer which contains copolymerized 50-99.5% by weight of at least one basic heterocycle having a pKa of at least 3.8. Use of the complexes of the invention for removing interfering compounds from liquids and... | 05/29/2001 |
| 6232373 | Production and use of formulations consisting of cellulose, kalium caseinate and cross-linked vinylpyrrolidone homopolymers and/or vinylimidazol/vinylpyrrolidone copolymers The preparation and the use of pulverulent compositions consisting of (a) from 10 to 90% by weight of cellulose, (b) from 5 to 60% by weight of an alkali metal caseinate, and (c) from 5 to 85% by weight of a polymer c1) an N-vinyllactam polymer obtained by co... | 05/15/2001 |
| 6207208 | Absorptive treatments for improved beer flavor stability A process for reducing the propensity of riboflavin-containing malt beverages employs the treatment of beer or its intermediates with Fuller's earth absorbents and, in particular, colloidal magnesium aluminum silicates, especially attapulgite and montmori... | 03/27/2001 |
