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Food Or Edible Material: Processes, Compositions, And Products > Fermentation Processes > Alcoholic Beverage Production Or Treatment To Result In Alcoholic Beverage Alcoholic Beverage Production Or Treatment To Result In Alcoholic BeverageAlcoholic Beverage Production Or Treatment To Result In Alcoholic Beverage patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.08/02/07 - 20070178189 - Sparkling alcoholic beverage and process for producing the same The present invention provides an alcoholic beverage with improved a foam stability. A processing method of an alcoholic beverage with improved foaming properties comprising a process for processing a pre-fermentation, wherein a pea protein which was extracted and was obtained from green peas is added to a pre-fermentation liquid. The ... 07/19/07 - 20070166431 - Producing and dispensing of liquor The invention relates to liquor, where liquor is an alcoholic beverage made by distillation, comprising ethanol and water wherein the liquor comprises CO2 being introduced and dissolved in the water. The invention also relates to a method and a device for producing liquor, use of a device for distributing beer, ... 06/14/07 - 20070134372 - Method of producing ethanol The present invention concerns to the distillation industry and can be used in units for production of rectified alcohol. The technical result on the achievement of which the present invention is directed consists in power consumption decrease. Fresh wort and yeast are supplied to the preparatory vessel 1 through the ... 05/31/07 - 20070122523 - Highly selective molecular confinement for the prevention and removal of taint in foods and beverages A means of preventing TCA taint from contaminating liquid foods and beverages is provided comprised of incorporating molecular sieves into the manufacturing process and/or packaging materials in order to selectively adsorb the taint molecules while preserving the food's or beverage's flavor and aroma profiles. Also provided are methods and devices ... 05/31/07 - 20070122522 - Beer additive and method A method for enhancing the taste of a beer with a mineral additive. The mineral additive comprises soluble compounds of the following minerals to the following ranges of final concentrations of the respective element in the finished beer, to enhance taste characteristics of the diluted beer when compared to a ... 05/10/07 - 20070104831 - Fermented wine made from fruits of araliaceous shrubs, and method for production thereof Fermented wines made from fruits of deciduous shrubs or latifoliate shrubs in the family of Aralia elata, especially, fruits of Acanthopanax sessiliflorous or Acanthopanax senticosus, and a producing method thereof. These fermented wines are much milder than traditional liquors made from roots or stems of Acanthopanax. The method of utilizing ... 04/26/07 - 20070092601 - Mushroom wine The present application discloses a process for making mushroom wine. ... 03/29/07 - 20070071850 - Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of pyrazine derivatives according to formula (I): wherein R1-R4 independently represent ... 02/15/07 - 20070036882 - Use of hop acids in fuel ethanol production Six hop acids are common to hops and beer: alpha acid, beta acids, isoalpha acids, rho-isoalpha acids, tetrahydro-isoalpha acids, and hexahydro-isoalpha acids. The six hop acids were tested to determine which were the most effective in inhibiting the growth of bacteria common to fuel ethanol production. The bacteria used in ... 02/15/07 - 20070036881 - Electrocoagulation and polymeric suspended solids reduction In the drying of thin stillage in a corn-to-ethanol process, suspended solids are largely separated from the thin stillage by electrocoagulation and polyacrylamide flocculation. Whole stillage contains solids that must be dried. Prior to the dryer, the whole stillage is processed in a centrifuge that generates wet cake. The wet ... 02/01/07 - 20070026103 - Method for manufacturing pure oxygen-containing diluted soju The present invention relates to pure oxygen-containing soju and a manufacturing method thereof. The invention provides the pure oxygen-containing diluted soju, which has excellent economy and shows a greatly reduced degree of a hangover after drinking thereof, because the amount of lost oxygen is minimized by injecting the largest possible ... 12/28/06 - 20060292262 - Method of purifying liquor and purification apparatus After passing alcoholic liquors 20 through an HSO3 type strongly basic anion exchange resin layer 14, or after adding an HSO3 salt to alcoholic liquors; the alcoholic liquors are passed through a mixed bed layer 18 containing of an H type strongly acidic cation exchange resin and a free base ... 12/21/06 - 20060286206 - Method and device for adjusting the sediment content of a drink The invention relates to a method and a device for adjusting a defined sediment content of a drink, especially beer, using a centrifuge, especially a disk separator, said method consisting of the following sequence of steps: a starting product (20) to be processed is introduced into a separator drum (1) ... 11/23/06 - 20060263483 - Process for producing malt-based drink from malt fractioned by tissue A process for producing malt-based beverage, in which any components, affecting flavor, foam quality. flavor stability and haze stability, of the malt based beverage can be regulated by separating dried germinated barley as a raw material for malt-based beverage by tissues. In particular, the process for producing malt-based beverage comprises ... 11/23/06 - 20060263482 - Process for producing food or drink from malt root Technology for utilizing, as a raw material for food or beverage products, malt sprouts having been removed as the cause of odd taste, despite containing nitrogen sources and various active substances in high proportion, in the production of beer or whiskey is provided by a process for producing a food ... 11/16/06 - 20060257526 - Method of producing malt alcohol beverages The method of producing a malt alcohol beverage according to this invention is characterized in that in the production of the malt alcohol beverage an adsorbent is used to remove through adsorption at least a part of rough flavor components from malt, a malt alcohol beverage intermediate product, or the ... 11/16/06 - 20060257525 - Product and method for caffeinated alcoholic beverages This invention relates to the combination of a clear or translucent alcoholic beverage, such as vodka, gin, rum, tequila, or whisky, with caffeine and flavorant additives, such as sweeteners, masking agents, natural and/or artificial flavoring agents, and/or other additives to eliminate or mitigate the bitter flavoring associated with caffeine. With ... 10/26/06 - 20060240146 - Wine-making process with maceration by microwave irradiation Wine-making process comprising pressing the solid parts of the grape and introducing the pressed product into a wine fermentor (1) to form a cap which floats on the must, in which at least a portion of the cap is irradiated with microwaves. ... 09/21/06 - 20060210667 - High strength beer having winey beery character The present invention relates to a process for producing a high strength beer having a winey beery character. The process comprises the several steps of preparing a mash from a milled malt and liquor with additives to provide mash with an acidic pH; subjecting the mash to the step of ... 09/07/06 - 20060198926 - Alpha-pyrone composition for controlling craving and as a substitute for alcohol Administered anti-craving compositions are disclosed for preventing and treating patients with addictions comprising an effective amount of at least one alpha-pyrone compound formulated into a physiologically acceptable carrier medium. Additionally, novel compositions are disclosed as substitutes for alcoholic beverages comprising an effective amount of at least one alpha-pyrone compound formulated ... 08/31/06 - 20060193947 - Method for preparing a beverage Distilled spirits are naturally carbonated using a fermentation process. ... 06/08/06 - 20060121157 - Processing of malt for preparing a beverage In a method for preparing a beverage, a dough—which has been prepared from malt flour and water=13 is diluted with water to a mixture of malt flour in water, the diluted mixture containing 11 to 45 wt. % malt flour, based on the total weight of the mixture. Also described ... 05/25/06 - 20060110491 - Systems and methods for mixing fluids and other materials A system for breaking a cap generated during vinification and for mixing the fermenting juice in a tank includes an injector to inject gas into the tank to form a bubble in the fermenting juice, a source of gas to supply the injector, and a controller operable to open and ... 05/18/06 - 20060105078 - Method of screening malt and process for producing foaming malt beverage A method for screening malt characterized by evaluating fatty acid hydroperoxide lyase activity in malt, and a method for producing a malt-based sparkling beverage characterized by using malt having low fatty acid hydroperoxide lyase activity screened by the method for screening. ... 04/20/06 - 20060083819 - Beer mashing process The present invention provides processes for production of wort and beer wherein the mash liquefaction comprises jet cooking and application of microbial mashing enzymes. ... 01/26/06 - 20060018995 - Method of preparing a beverage and resulting beverage A beverage infused with a liquid infusible substance, such as tea. In one embodiment the beverage can be an alcoholic beverage, such as beer or cider. ... 12/22/05 - 20050281911 - Self macerating-fermenting vessel A cylindrical fermentation tank having a plurality of inner guides defining pathways for vertical movement of at least one grid connected to a rod axially extending into the tank and vertically actuated by a pneumatic cylinder, wherein the grid has an outer diameter and the tank has an inner diameter, ... 11/17/05 - 20050255190 - Method for processing cereal material There is disclosed a method for processing cereal material that allows for a reduction of time required for steeping and a reduction in the number of unit operations in conventional corn wet milling. The method involves continuously and simultaneously having solvent absorbed by a cereal material and abrading the cereal ... 10/06/05 - 20050220936 - Industrial process for food liquids decontamination from chemical and/or biological contaminants Procedure for the decontamination of a food liquid from one or more chemical and/or biological contaminants, based on the contact of said liquid with at least a biocompatible membrane, to which antibodies specific for said contaminants are covalently bound. ... 10/06/05 - 20050220935 - Beer-like alcoholic beverage and process for producing the same A process for producing a beer-taste alcoholic beverage without the use of malt, barley, wheat, etc., including preparing a pre-fermentation liquid from raw materials of a syrup containing carbon sources, a material containing amino acids, hops, coloring matter, a foam formation/head retention enhancing substance and water; and fermenting the pre-fermentation ... 08/04/05 - 20050170042 - Liquid mixture for producing a substantially gluten-free beer in conformity with jewish orthodox law A liquid mixture for producing a substantially gluten-free beer that conforms to Jewish Orthodox law is provided. The liquid mixture may include a base of filtered water, at least two sugars, wherein the two sugars are honey and molasses. The liquid mixture may also include a bittering agent, wherein the ... 07/28/05 - 20050163884 - Process for enhancing the body and taste of malt beverages The present invention is directed to a method of producing a malt beverage by adding thereto during the process an effective amount of a sugar polymer. It is also directed to the product produced thereby. Another embodiment is directed to a process of purifying a product, such as polydextrose having ... 07/14/05 - 20050153014 - Creamy alcoholic beverages and methods for making same The invention is directed to creamy alcoholic beverages comprising wine and/or spirits and creamer, wherein the creamer is emulsified within the wine and/or spirit and the creamy alcoholic beverage is storage stable at a temperature of about 20° C. to about 25° C. for at least one year. 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