Consumer Wine Additive

The present invention provides a method for a consumer to enhance the quality of an average glass or carafe of wine by placing an additive into the glass or carafe and allowing its ingredients to mix with the wine. The mixture of food grade chemicals and natural sweeteners improves the wine drinking experience in the major physical and sensory aspects that make for an above average wine. These include: a smoky oak flavor, improved sweetness of the fruit, a toasty or roasted coffee aroma and aftertaste, the hint of spices and scents such as leather, tobacco, nutmeg, basil, rosemary, earthiness. Beyond enhancing the taste of the wine, certain hygroscopic constituents of the present invention improve mouth feel of the treated wine and increase the length of the finish of the wine, the length of time the flavors linger on the palate. The method of the present invention allows a wine consumer to improve their sensory experience while drinking the treated wine. All of this is done without changing the basic underlying balance of acidity and fruit of the original wine. The pH is not disturbed with this additive which can be stored in individual plastic or foil pouches or containers intended to be carried in the pocket when dining out.

BINGE BEHAVIOR REGULATORS

Methods and compositions utilizing 2-aminoindan derivatives collectively represented by Formula I as described and defined in the specification for regulating binge behavior, particularly binge drinking, are disclosed. 2. The method of claim 1 , wherein said binge behavior is associated with alcohol consumption claim 1 , eating claim 1 , tobacco consumption claim 1 , shopping or sexual conduct.3. The method of claim 2 , wherein said binge behavior is binge drinking.4. The method of claim 1 , wherein said compound forms a part of a composition claim 1 , which further comprises a pharmaceutically acceptable carrier.5. The method of claim 4 , wherein said composition is in a form of a free-flowing powder claim 4 , a tablet claim 4 , a capsule claim 4 , a lozenge claim 4 , a liquid claim 4 , a liquid concentrate or a Syrup.6. The method of claim 4 , wherein said composition is a unit dosage form composition.7. The method of claim 6 , wherein an amount of said compound in said unit dosage form ranges from 30 mg to 130 mg.8. The method of claim 7 , wherein said amount of said compound is 70 mg.9. The method of claim 1 , wherein said compound or composition is administered to a subject orally.10. The method of claim 1 , wherein at least one of Rand Ris H.11. The method of claim 1 , wherein the compound of Formula I is selected from:5-methoxy-2-aminoindan;5,6-dimethoxy-2-aminoindan;5-methoxy-2-(N-propylamino)indan;5,6-dimethoxy-2-(N-propylamino)indan;5,6-dimethoxy-2-(di-N-butylamino)indan;5-(trifluoromethylsulfonyloxy)-2-(N-propylamino)indan;5,6-(di-trifluoromethylsulfonyloxy)-2-(N-propylamino)Indan;5,6-dimethoxy-2(pyrrolidino)indan;5-(trifluoromethylsulfonyloxy)-6-hydroxy-2-(di-N-propylamino)indan;5-(triluuoromethylsulfonyloxy)-6-acetoxy-2-(di-N-propylamino)indan;5-trifluromethansulfonyloxy-6-methoxy-2-(di-N-propylamino)indan;5,6-ethylenedioxy-2-(di-N-propylamino)indan; and5,6-methylenedioxy-2-(di-N-propylamino)indan.12. The method of claim 1 , wherein the compound of ...

NITROGEN INFUSED SPARKLING WINE AND METHODS OF MAKING SAME

A carbon dioxide and nitrogen infused wine product includes wine infused with both carbon dioxide and nitrogen. A ratio of carbon dioxide to nitrogen in said wine can be in a range of 80%CO/20%N-60%CO/40%N. 1. A carbon dioxide and nitrogen infused wine product comprising:wine infused with both carbon dioxide and nitrogen;{'sub': 2', '2', '2', '2, 'wherein a ratio of carbon dioxide to nitrogen in said wine is in a range of 80%CO/20%N-60%CO/40%N.'}2. The carbon dioxide and nitrogen infused wine product of claim 1 , wherein said ratio is in the range of 75%CO/25%N-65%CO/35%N.3. A method of infusing wine with carbon dioxide and nitrogen claim 1 , the method comprising:infusing wine with carbon dioxide in a tank; andinfusing the carbon dioxide infused wine with nitrogen in an individual package.4. The method of claim 3 , wherein the step of infusing the wine with carbon dioxide can be performed either by fermentation in the tank or carbonation in the tank.5. The method of claim 4 , wherein the step of infusing the wine with carbon dioxide results in a pressurization of the wine in a range of 15-30 psi.6. The method of claim 5 , wherein the step of infusing the wine with nitrogen in the individual package can be performed using a nitrogen dosing system as part of a bottling or canning process.7. The method of claim 6 , wherein the step of infusing the carbon dioxide infused wine in the individual package can result in the carbon dioxide and nitrogen infused wine in the individual package having a pressure in the range of 35-50 psi.8. The method of claim 7 , wherein a ratio of carbon dioxide to nitrogen in said wine is in a range of 80%CO/20%N-60%CO/40%N.9. The method of claim 8 , wherein said ratio is in the range of 75%CO/25%N-65%CO/35%N.10. A wine product made by the process of:infusing wine with carbon dioxide in a tank; andinfusing the carbon dioxide infused wine with nitrogen in an individual package.11. The wine product of claim 10 , wherein the step of infusing the ...

BINGE BEHAVIOR REGULATORS

Methods and compositions utilizing 2-aminoindan derivatives collectively represented by Formula I as described and defined in the specification for regulating binge behavior, particularly binge drinking, are disclosed. 2. The method of claim 1 , wherein said consumption of an alcoholic beverage is associated with binge drinking.3. The method of claim 1 , being for reducing an amount of alcohol consumption during a drinking session.4. The method of claim 1 , wherein said compound or said composition is administered before claim 1 , simultaneously with claim 1 , or subsequent to consumption of an alcoholic beverage.5. The method of claim 1 , wherein said compound is administered simultaneously with an alcoholic beverage.6. The method of claim 5 , wherein said compound is incorporated in said alcoholic beverage.7. The method according to claim 6 , wherein the amount of said compound is in the range selected from 0.15 mg/ml to 0.60 mg/ml claim 6 , 0.15 mg/ml to 0.50 mg/ml claim 6 , 0.15 to 0.40 mg/ml claim 6 , 0.18 to 0.50 mg/ml claim 6 , 0.18 to 0.40 mg/ml claim 6 , 0.20 to 0.40 mg/ml claim 6 , 0.20 to 0.30 mg/ml claim 6 , 0.20 to 0.25 mg/ml claim 6 , or 0.20 to 0.23 mg/ml.8. The method of claim 1 , wherein at least one of Rand Ris H.9. The method of claim 1 , wherein the compound of Formula I is selected from:5-methoxy-2-aminoindan;5,6-dimethoxy-2-aminoindan;5-methoxy-2-(N-propylamino)indan;5,6-dimethoxy-2-(N-propylamino)indan;5,6-dimethoxy-2-(di-N-butylamino)indan;5-(trifluoromethylsulfonyloxy)-2-(N-propylamino)indan;5,6-(di-trifluoromethylsulfonyloxy)-2-(N-propylamino)Indan;5,6-dimethoxy-2(pyrrolidino)indan;5-(trifluoromethylsulfonyloxy)-6-hydroxy-2-(di-N-propylamino)indan;5-(triluuoromethylsulfonyloxy)-6-acetoxy-2-(di-N-propylarnino)indan;5-trifluromethansulfonyloxy-6-methoxy-2-(di-N-propylamino)indan;5,6-ethylenedioxy-2-(di-N-propylamino)indan; and5,6-methylenedioxy-2-(di-N-propylamino)indan.10. The method of claim 1 , wherein the compound of Formula I is 5- ...

Vertical Palate Wine Making Process

Multi-stage fermentation process for making red/white/rosé wines having a unique, unexpected and intense “vertical palate” (VP) of aroma, flavors and exceptional finish. The inventive VP wines are a blend of 3-4 feed stocks: I. Red: A) a primary and secondary fermented, barrel-aged must-based wine; B) a flashed-must, barrel-fermented, barrel-aged wine; C) a flashed-on-skin primary and secondary fermented, barrel-aged wine; or D) A+C; and II. White: A-1) a low solids, juice-based barrel fermented wine, and/or A-2) a low solids primary and secondary fermented, barrel or tank-aged wine; B) a flashed-juice, concentrated, barrel-fermented, barrel or tank-aged wine; C) a flashed-juice, concentrated, primary and secondary fermented, barrel or tank-aged wine; or D) A-2+C. Quantitative assays show the inventive VPP wines have 2-3X phenolic components as compared to traditional fermentation process wines. The inventive VP Process (VPP) may be applied to non-carbonated, carbonated and fortified wines, and post-processed to produce reduced-alcohol wine products.

ALCOHOLIC BEVERAGE CONTAINING PARTICLES COMPRISING A CAVIAR-BASED FOODSTUFF

The present invention relates to particles which comprise at least one gelled network of at least one gelling polysaccharide in which are embedded at least: —one caviar-based food; —one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; and water, preferably purified water. The present invention also relates to an alcoholic beverage (for example vodka) containing said particles, as well as a container filled with said alcoholic beverage. 1. A particle comprising at least one gelled network of at least one gelling polysaccharide in which are embedded at least:one caviar-based food;one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol;water, preferably purified water.2. The particle according to claim 1 , wherein the caviar-based food is a caviar juice.3. The particle according to claim 1 , wherein the reinforcing agent of the gelled network of the gelling polysaccharide and which is resistant to alcohol is hydroxypropylmethyl-cellulose (abbreviated «HPMC»).4. The particle according to claim 1 , wherein the gelling polysaccharide is chosen among sodium or potassium alginates claim 1 , gellans claim 1 , carrageenans claim 1 , pectins claim 1 , gelatin and agar.5. The particle according to claim 4 , wherein the gelling polysaccharide is a sodium alginate.6. The particle according to claim 1 , wherein at least one food surfactant is further embedded in said gelled network.7. The particle according to claim 6 , wherein the food surfactant is chosen among sodium stearoyl-2-lactylate claim 6 , polysorbate 20 and polysorbate 80.8. The particle according to claim 6 , wherein it comprises claim 6 , in mass percentages:between 0.5% and 25%, preferably between 5 and 15%, of at least one caviar-based food;between 0.5% and 3%, preferably between 1% and 2%, of at least one gelling polysaccharide;between 0.015% and 1%, preferably between 0.05% and 0.3%, of at least one agent ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1. (canceled)2. A food product comprising:raw ground white meat; and0.01% to about 5% (by weight of the food product) of a non-animal heme-containing protein,wherein cooking the food product results in the production of an increased amount of at least two volatile compounds that have a beef-associated aroma relative to the amount of the two volatile compounds produced upon cooking raw ground white meat lacking the non-animal heme-containing protein.3. The food product of claim 2 , wherein the heme-containing protein is a plant claim 2 , fungal claim 2 , algal claim 2 , or bacterial heme-containing protein.4. The food product of claim 2 , wherein the heme-containing protein is a leghemoglobin claim 2 , a flavohemoglobin claim 2 , Hell's gate globin I claim 2 , an erythrocruorin claim 2 , a protoglobin claim 2 , a cyanoglobin claim 2 , a chlorocruorin claim 2 , a truncated hemoglobin including HbN and HbO claim 2 , a truncated 2/2 globin claim 2 , a hemoglobin 3 including Glb3 claim 2 , a cytochrome claim 2 , or a peroxidase.5. The food product of claim 2 , wherein the heme-containing protein has an amino acid sequence with at least 70% sequence homology to any one of the amino acid sequences set forth in SEQ ID NOs: 1-17 or 21-27.6. The food product of claim 2 , wherein the two volatile compounds are selected from the group consisting of (E)-2-decenal; (E)-2-heptenal; (E)-2-hexenal; (E)-2-nonenal; (E)-2-octenal; (E)-4-octene; (E claim 2 ,E)-2 claim 2 ,4-decadienal; (E claim 2 ,E)-2 claim 2 ,4-heptadienal; (E claim 2 ,E)-2 claim 2 ,4-nonadienal; (E claim 2 ,E)-3 claim 2 ,5-octadien-2-one; (E claim 2 ,Z)-2 claim 2 ,6-nonadienal; (Z)-2-decenal; (Z)-2-heptenal; (Z)-2-nonenal; (Z)-2-octen-1-ol; (Z)-4-heptenal; 1-(1H-pyrrol-2-yl)-ethanone; 1-(2-furanyl)- ...

PROCESS FOR THE PRODUCTION OF WINE USING FLOWERS OF CASTANEA SATIVA MILL AS NATURAL PRESERVATIVES IN ALTERNATIVE TO THE ADDITION OF SULPHITES

The present invention describes the process of producing wine using flowers of Mill as preservatives properties, in alternative to the use of sulphites. A preferred embodiment refers to the production of vinho verde (green wine). 1. Process for the production of wine without the addition of sulphites according to claim 14 , characterized by comprising the following steps:{'i': 'Castanea sativa', 'a. Harvest of the flowers of Mill;'}{'i': 'C. sativa;', 'b. Treatment and storage of the flowers of'}c. Harvest and pressing of the grapes to obtain the wort;{'i': 'C. sativa', 'd. Addition of flowers to the wort as natural preservatives, replacing the addition of synthetic sulphites;'}e. Wort cooling;f. Fermentation for the wine production.2C. sativa. Process for the production of wine without the addition of sulphites according to characterized by claim 14 , in step a claim 14 , male flowers of being manually harvested after the fertilization period.3. Process for the production of wine without the addition of sulphites according to characterized by claim 14 , in step b claim 14 , the flowers being lyophilized claim 14 , reduced to powder and stored in a desiccator.4C. sativa. Process for the production of wine without the addition of sulphites according to characterized by claim 14 , in step d claim 14 , the amount of flowers of added being 10-25 g/50 L of wine.5. Process for the production of wine without the addition of sulphites claim 14 , according to claim 14 , characterized by claim 14 , in step c claim 14 , the grapes being harvested at the end of the summer and then pressed.6. Process for the production of wine according to characterized by the wine without added sulphites being vinho verde.7. Process for the production of wine without the addition of sulphites according to characterized by claim 14 , in stage e claim 14 , the wort being placed in a refrigerated vat at a temperature of 5° C. to 9° C.8. Process for the production of wine without the addition of ...

METHOD AND DEVICE FOR PRODUCING OF HIGH QUALITY ALCOHOLIC BEVERAGES

A method and device for producing high quality alcohol beverages, including liquor, cordial, tincture, whiskey, cognac, brandy, vodka, rum, gin, wine, cocktail, etc., is based on the action of hydrodynamic cavitation treatment of components of alcohol beverages. The fluid flow moves at a high rate through a multi-stage blending hydrodynamic device and multi-stage cavitation device to generate hydrodynamic cavitation features in the fluid flow. The cavitation features generate changes in the velocity, pressure, temperature, chemical composition and physical properties of the liquid. Hydrodynamic cavitation processing provides effective blending of components and homogenization of alcoholic beverage, improves its organoleptic qualities. 1. A system for producing an alcoholic beverage , comprising:a main fluid tank;a system pump fluidly connected to a processing outlet on the main fluid tank;a hydrodynamic cavitation device fluidly connected to an outlet on the system pump;wherein the hydrodynamic cavitation device comprises a plurality of cavitation stages;wherein each of the plurality of cavitation stages comprises a swirling element forming a spiral flow path followed by a cavitation element forming a constricted-expanded flow path; anda return line fluidly connecting an outlet of the hydrodynamic cavitation device to the main fluid tank.2. The system of claim 1 , wherein the swirling element comprises a helical surface forming a twisted plate claim 1 , an auger claim 1 , or a screw.3. The system of claim 2 , wherein the swirling element has a length that satisfies the relationship 0.5H<=L<=3H claim 2 , where H is a height of a step and L is the length of the swirling element.4. The system of claim 3 , wherein the swirling element has an angle of rotation of 180 degrees when L=0.5H and 1080 degrees when L=3H.5. The system of claim 1 , further comprising a plurality of inlet fluid tanks fluidly connected to the main fluid tank claim 1 , wherein each inlet fluid tank ...

METHOD FOR MAKING SWEET WINE WITH GRAPE FLAVOR, AND SWEET WINE WITH GRAPE FLAVOR

Disclosed are a method for producing a sweet wine with grape flavor, and a sweet wine with grape flavor produced according to the method. The method comprises: placing grapes and jiuqu in a fermenter; keeping a temperature of the fermenter at a fermentation temperature of 25° C. to 38° C., preferably 28° C. to 32° C., for 15 to 40 hours, preferably 18 to 24 hours; adding liquor or spirit into the fermenter, in which an alcohol content of the liquor or spirit is not lower than 15%; sealing the fermenter for 10 to 30 days, preferably 18 to 22 days; and filtering a fermented product in the fermenter to obtain the sweet wine with grape flavor. 1. A method for producing a sweet wine with grape flavor comprises:placing grapes and jiuqu in a fermenter;keeping a temperature of the fermenter at a fermentation temperature of 25° C. to 38° C. for 15 to 40 hours;adding liquor or spirit into the fermenter, in which an alcohol content of the liquor or spirit is not lower than 15%;sealing the fermenter for 10 to 30 days; andfiltering a fermented product in the fermenter to obtain the sweet wine with grape flavor.2. The method of further comprises placing grape stems together with the grapes and the jiuqu in the fermenter.3. The method of claim 1 , wherein during the process of “keeping a temperature of the fermenter at a fermentation temperature” claim 1 , the fermenter partially communicates with ambient atmosphere.4. The method of further comprises a step of washing the grapes with warm water and drying the washed grapes before placing the grapes in the fermenter.5. The method of further comprises a step of washing the grape stems with warm water and drying the washed grape stems before placing the grape stems in the fermenter.6. The method of claim 1 , wherein the jiuqu is maiqu claim 1 , xiaoqu claim 1 , hongqu claim 1 , daqu or fuqu.7. The method of claim 1 , wherein the liquor or spirit is fuyu-flavor liquor or spirit claim 1 , jiang-flavor liquor or spirit claim 1 , nong- ...

METHOD OF PREPARING WHITE LIQUOR FLAVORED ENHANCING PEPTIDE

The present invention discloses a preparation method of liquor flavor-enhancing peptide, comprising the following steps: defatted soybean meal and chloroform/ethanol are mixed uniformly; After treated by colloid mill and centrifuge, the obtained precipitate is the defatted soybean meal removal of the alcohol-soluble components; and then 55% (v/v) of ethanol aqueous solution and protease are added therein; the supernatant is condensed to obtain liquor flavor-enhancing peptide. The present invention uses 55% of ethanol solution to hydrolyze the defatted soybean meal, from one side, to precipitate and remove the macromolecule protein or polypeptides of the defatted soybean meal hydrolysate, so as to avoid precipitation and layering when added in liquors; from the other side, during hydrolysis, that ethanol can absorb abundant abnormal taste, which is easily removed through the following condensation procedure, providing guarantee for preparing high quality of flavoring peptide. 1. A method for preparing liquor flavor-enhancing peptide , characterized by comprising the following steps:(1) to remove the alcohol-soluble components from defatted soybean meal: one piece by weight of defatted soybean meal and 3-5 pieces by weight of chloroform/ethanol are mixed uniformly; after treated by colloid mill and centrifuge, the precipitate is collected after washed by water for multiple times; and the final precipitate is the defatted soybean meal removal of the alcohol-soluble components;(2) to control enzymolysis of the defatted soybean meal: 55% (v/v) of ethanol aqueous solution is added into the defatted soybean meal prepared in step (1) until the protein concentration of the defatted soybean meal reaching to 7%-10% (w/w) of the mixture; then the protease is added therein; the enzymolysis reaction is carried at 50° C.-60° C. for 12-18 h, keeping stable ethanol concentration at (55% (v/v)); after inactivated and centrifugated,the obtained supernatant is the soybean protein ...

ALCOHOLIC BEVERAGE CONTAINING PARTICLES COMPRISING A CAVIAR-BASED FOOD

The present invention relates to particles which include at least one gelled network of at least one gelling polysaccharide in which are embedded at least: one caviar-based food; one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; and water, preferably purified water. The present invention also relates to an alcoholic beverage (for example vodka) containing said particles, as well as a container filled with said alcoholic beverage. 1. An alcoholic beverage comprising particles , wherein the particles comprise a gelled network of at least one gelling polysaccharide in which are embedded:a caviar-based food;a reinforcing agent for reinforcing the gelled network of the gelling polysaccharide and that is resistant to alcohol;water.2. The alcoholic beverage according to claim 1 , wherein the caviar-based food is a caviar juice.3. The alcoholic beverage according to claim 1 , wherein the reinforcing agent is hydroxypropylmethyl-cellulose (HPMC).4. The alcoholic beverage according to claim 1 , wherein the water is purified water.5. The alcoholic beverage according to claim 1 , wherein the gelling polysaccharide is selected from the group consisting of sodium or potassium alginates claim 1 , gellans claim 1 , carrageenans claim 1 , pectins claim 1 , gelatin claim 1 , and agar.6. The alcoholic beverage according to claim 5 , wherein the gelling polysaccharide is a sodium alginate.7. The alcoholic beverage according to claim 1 , further comprising a food surfactant embedded in the gelled network.8. The alcoholic beverage according to claim 7 , wherein the food surfactant is selected from the group consisting of sodium stearoyl-2-lactylate claim 7 , polysorbate 20 claim 7 , and polysorbate 80.9. The alcoholic beverage according to claim 7 , wherein the particles comprise claim 7 , in mass percentages:between 0.5% and 25% of the caviar-based food;between 0.5% and 3% of the gelling polysaccharide;between 0.015% and 1%, of ...

METHOD FOR CONDITIONING WOOD BARRELS

Disclosed herein is a process for the conditioning of wood barrels, in particular, a process for the rapid conditioning of wood barrels. The disclosed process may comprise one or more steps comprising: subjecting a wood barrel to heat to increase the temperature of the wood; contacting the heated internal surface of the wood barrel with a fluid additive; and then optionally: subjecting the interior of the wood barrel to a pressurised environment; and/or subjecting the wood barrel to further heating; repeating one or more steps; and allowing the wood barrel to cool, or cooling the wood barrel, to provide a conditioned wood barrel. Also disclosed is another process comprising the step of providing a bladder and a liquid additive within the interior of a wood barrel for a predetermined time to facilitate absorbing the additive into the wood, wherein the bladder reduces the interior volume of the wood barrel such that the liquid additive is in contact with the internal surface of the barrel. Also disclosed herein are conditioned wood barrels and uses thereof. 1. A process for conditioning a wood barrel , the process comprising:(a) subjecting the wood barrel to heat to increase the temperature of the wood;(b) contacting the heated internal surface of the wood barrel with a fluid additive;(c) optionally subjecting the interior of the wood barrel to a pressurised environment to facilitate absorbing the fluid additive into the wood;(d) optionally subjecting the wood barrel to further heating;(e) optionally repeating at least one of steps (b), (c) and (d); and(f) allowing the wood barrel to cool, or cooling the wood barrel, to provide a conditioned wood barrel.2. The process according to claim 1 , the process comprising performing step (c) claim 1 , subjecting the interior of the wood barrel to a pressurised environment to facilitate absorbing the fluid additive into the wood.3. The process according to claim 1 , the process comprising performing steps (b) and (c) more than ...

METHOD OF ADDING AROMA TO CONSUMABLE LIQUID

The present application relates generally to compositions and methods for adding an aroma to foods and consumable liquids. The methods utilize spraying essential oil compositions that can provide an aroma, without altering the taste of the food or liquid. By using a spray, the volume of the essential oils can be controlled, and thus the amount imparted to the food or consumable liquid. 1. A method of introducing an aroma to a consumable liquid , comprising:spraying an essential oil composition onto the surface of the consumable liquid,the essential oil composition consisting essentially of an essential oil, andthe essential oil composition being sprayed at a volume of about 0.005 mL to about 0.05 mL.2. The method of claim 1 , wherein the essential oil composition is sprayed at a volume of about 0.01 mL to about 0.04 mL.3. The method of claim 1 , wherein the spraying results in a droplet size of about 100 μm to about 1 claim 1 ,000 μm of the essential oil composition.4. The method of claim 1 , wherein the spraying occurs between 1 to 3 times claim 1 , each spray consisting of about 0.03 mL of the essential oil composition.5. The method of claim 1 , wherein the essential oil composition consists essentially of at least one essential oil selected from the group consisting of allspice berry essential oil claim 1 , angelica seed essential oil claim 1 , anise seed essential oil claim 1 , basil essential oil claim 1 , bay laurel essential oil claim 1 , bay essential oil claim 1 , bergamot essential oil claim 1 , blood orange essential oil claim 1 , camphor essential oil claim 1 , caraway seed essential oil claim 1 , cardamom seed essential oil claim 1 , carrot seed essential oil claim 1 , cassia essential oil claim 1 , catnip essential oil claim 1 , cedarwood essential oil claim 1 , celery seed essential oil claim 1 , German chamomile essential oil claim 1 , Roman chamomile essential oil claim 1 , cinnamon bark essential oil claim 1 , cinnamon leaf essential oil claim 1 , ...

COMPOSITION WITH HEALTH PRESERVING EFFECT, HEALTH PRESERVING WINE PREPARED THEREFROM, AND PREPARATION METHOD AND APPLICATION OF HEALTH PRESERVING WINE

A composition with a health preserving effect, comprising 2.5-6.5 parts of Rhizoma Polygonati and 27.5-84.5 parts of a Rhizoma Polygonati-soaked solution mixture. The Rhizoma Polygonati-soaked solution mixture is a mixture of a baijiu soaking solution obtained by soaking Rhizoma Polygonati in baijiu and dregs of a decoction. Also provided are health preserving wine prepared from the composition and a preparation method thereof. The preparation method comprises subjecting the Rhizoma Polygonati and the Rhizoma Polygonati-soaked solution mixture to mixed culture fermentation with proso millet. The health preserving wine is prepared by combining fermentation and soaking processes. 1. A composition with a health preserving effect , comprising the following parts by weight of raw materials:2.5 to 6.5 parts by weight of Rhizoma Polygonati, and27.5 to 84.5 parts by weight of a Rhizoma Polygonati-soaked solution mixture;wherein the Rhizoma Polygonati-soaked solution mixture is a mixture of a baijiu soaking solution and dregs, obtained by soaking Rhizoma Polygonati in baijiu.2. The composition with a health preserving effect according to claim 1 , wherein the Rhizoma Polygonati-soaked solution mixture is obtained by soaking 2.5 to 6.5 parts by weight of Rhizoma Polygonati in 25.0 to 78.0 parts by weight of baijiu and wherein baijiu has an alcohol content by volume of 55% to 65%.3. The composition with a health preserving effect according to claim 2 , wherein the soaking lasts for 30 to 60 days.4. A health product with a health preserving effect prepared with the composition according to .5. A health preserving wine with a health preserving effect prepared with the composition according to .6. The health preserving wine according to claim 5 , comprising the following parts by weight of raw materials:2.5 to 6.5 parts by weight of Rhizoma Polygonati;27.5 to 84.5 parts by weight of the Rhizoma Polygonati-soaked solution mixture;77.0 to 85.0 parts by weight of proso millet;9.9 ...

ALCOHOL-FREE WINE BEVERAGE

A non-alcoholic wine beverage is disclosed. The non-alcoholic wine beverage may include a wine beverage that may have its alcohol content removed. The alcohol content may then be replaced with other ingredients that may provide effects similar to the desirable effects of alcohol while avoiding those effects that may be undesirable. For example, the non-alcoholic wine beverage may include one or more cannabinoids such as CBD and THC. The beverage may also include caffeine and other ingredients. 1. A non-alcoholic wine beverage comprising:a dealcoholized wine base; andfull spectrum cannabidiol (CBD) oil and/or full spectrum tetrahydrocannabinol (THC) oil.24.-. (canceled)5. The non-alcoholic wine beverage of wherein the full-spectrum CBD oil includes a nano-emulsion of CBD oil.6. The non-alcoholic wine beverage of wherein the nano-emulsion of CBD oil includes droplets of CBD oil with an average droplet size between 100 nm and 500 nm.79.-. (canceled)10. The non-alcoholic wine beverage of wherein the full-spectrum THC oil includes a nano-emulsion of THC oil.11. The non-alcoholic wine beverage of wherein the nano-emulsion of THC oil includes droplets of THC oil with an average droplet size between 100 nm and 500 nm.12. The non-alcoholic wine beverage of wherein the proportion of CBD to THC is chosen from the group: 0:1 claim 1 , 1:2 claim 1 , 1:1 claim 1 , 2:1 claim 1 , 1:0.13. The non-alcoholic wine beverage of wherein the non-alcoholic wine beverage includes 10 mg-40 mg of CBD per each 8 oz-10 oz serving of the beverage.14. The non-alcoholic wine beverage of wherein the non-alcoholic wine beverage includes 2.5 mg-15 mg of THC per each 8 oz-10 oz serving of the beverage.15. A method for producing a non-alcoholic wine beverage claim 1 , the method comprising:(A) providing a wine base;(B) dealcoholizing the wine base to create a non-alcoholic wine base;(C) providing full spectrum cannabidiol (CBD) oil and/or full spectrum tetrahydrocannabinol (THC) oil; and(D) adding the ...

Methods and compositions for affecting the flavor and aroma profile of consumables

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

METHODS AND COMPOSITIONS FOR CONSUMABLES

Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog. 1. (canceled)2. A meat replica matrix comprising:one or more plant proteins;a sugar selected from glucose, ribose, sucrose, fructose, xylose, maltodextrin, and combinations thereof;at least one sulfur compound selected from methionine, cysteine, and thiamine; and0.01%-5% (by weight of the meat replica matrix) of a non-animal heme-containing protein,wherein, upon cooking of the meat replica matrix, at least two volatile compounds are generated that are associated with a meat-like aroma.3. The meat replica matrix of claim 2 , wherein the non-animal heme-containing protein has an amino acid sequence with at least 70% homology to the amino acid sequence set forth in SEQ ID NO: 1.4. The meat replica matrix of claim 2 , wherein the non-animal heme-containing protein has a UV-VIS spectrum that is substantially similar to that of myoglobin from an animal.5. The meat replica matrix of claim 2 , wherein the heme-containing protein is selected from the group consisting of a leghemoglobin claim 2 , a flavohemoglobin claim 2 , Hell's gate globin I claim 2 , an erythrocruorin claim 2 , a protoglobin claim 2 , a cyanoglobin claim 2 , a chlorocruorin claim 2 , a truncated hemoglobin claim 2 , a truncated 2/2 globin claim 2 , and a hemoglobin 3.6. The meat replica matrix of claim 2 , wherein the meat replica matrix comprises 0.4%-1% (by weight of the meat replica matrix) of the non-animal heme-containing protein.7. The meat replica matrix of claim 2 , wherein the meat replica matrix comprises about 0.3% (by weight of the meat replica matrix) of the non-animal heme-containing protein.8. The meat replica matrix of claim 2 , wherein the meat replica matrix comprises about 0.2% (by weight of the meat replica matrix) of the non-animal heme-containing protein.9. The meat ...

Fruit Wine Product Beneficial to Health of Cardiovascular System and Preparation Method thereof

The present invention discloses a fruit wine product beneficial to the health of a cardiovascular system and a preparation method thereof, and belongs to the technical field of traditional food functionalization. The present invention uses the fruit wine as a base material; by leaching black garlic and baked onion and/or adding tomato clear juice powder and concentrated onion juice, taking advantage of the synergistic effect of alcohol with promoted Amadori compounds, flavonoids and/or proanthocyanidins extraction from the black garlic, baked onion, tomato clear juice powder and concentrated onion juice, to prepare fruit wine product containing 5-15 g/100 mL alcohol, 20-100 mg/100 mL Amadori Compound, 30-50 mg/100 mL total flavonoids and/or 100-250 mg/100 mL proanthocyanidins, and such fruit wine product can more effectively reduce the blood viscosity of consumers and achieve an beneficial effect on cardiovascular health. 1. A method for preparing a fruit wine product beneficial to health of a cardiovascular system , comprising the following steps: using a base fruit wine with alcohol content of 12-15 g/100 mL as a base material , directly leaching black garlic and baked onion in base fruit wine to dissolve an Amadori Compounds , then sequentially mixing with tomato clear juice powder and/or concentrated onion juice to obtain fruit wine concentrate , and finally mixing with a fruit wine base with a lower alcohol concentration , thereby obtaining a product of 5-15 g/100 mL alcohol , 20-100 mg/100 mL the Amadori Compounds , 30-50 mg/100 mL total flavonoids and/or 100-250 mg/100 mL proanthocyanidins.2. The method for preparing the fruit wine product beneficial to health of the cardiovascular system of claim 1 , wherein the base fruit wine comprises a mixture of one or more of grape wine claim 1 , blueberry wine claim 1 , chokeberry wine claim 1 , bayberry wine and Chinese wolfberry wine claim 1 , and with alcohol concentration of 12-15 g/100 mL.3. The method for ...

MOSCATO WINE REPLICAS PRODUCED FROM INDIVIDUAL COMPONENTS

Materials and methods for producing Moscato wine replicas from individual components are provided herein. 1. A Moscato-like alcoholic beverage comprising:ethanol;water; andone or more additional volatile organic compounds (VOCs), wherein the additional VOCs comprise at least one compound selected from the group consisting of 1 para-menthene-8-thiol, 2,6-dimethylpyrazine, 2-acetyl-1-methylpyrrole, 2-ethyl-3(5 or 6)-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-isobutyl-3-methoxypyrazine, 2-isobutyl-4-methyl-1,3-dioxolane, 2-methoxy-3-(1-methylpropyl) pyrazine, 2-pentylfuran, 3,7-dimethyl-6-octenoic acid, 3-methylthio hexyl acetate, 3-phenylpropanal, 4,5,6,7-tetrahydro-3,6-dimethylbenzofuran, 4-mercapto-4-methyl-2-pentanone, 5-methyl-2-phenyl-2-hexenal, allyl hexanoate, ethyl (methylthio) acetate, ethyl 2-trans-4-cis-decadienoate, ethyl-2-mercaptopropionate, furfuryl thioacetate, methionyl acetate (3-methylthio-propylacetate), methionyl butyrate, methyl-2-pyrrolyl ketone, phenethyl tiglate, and phenethylacetaldehyde dimethyl acetal.2. The Moscato-like alcoholic beverage of claim 1 , wherein the one or more additional VOCs comprise at least one compound selected from the group consisting of isobutyl-4-methyl-1 claim 1 ,3-dioxolane claim 1 , 2-pentylfuran claim 1 , allyl hexanoate claim 1 , and methionyl butyrate.3. The Moscato-like alcoholic beverage of claim 1 , wherein the one or more additional VOCs comprise at least one compound selected from the group consisting of 2-nonanol claim 1 , 4-(4-hydroxyphenyl)-2-butanone claim 1 , 4-hydroxy-2 claim 1 ,5-dimethyl-3(2H)-furanone claim 1 , 4-vinylphenol claim 1 , butyraldehyde claim 1 , citronellyl acetate claim 1 , damascone claim 1 , decanal claim 1 , gamma-dodecalactone claim 1 , hexanal claim 1 , propionaldehyde claim 1 , sotolon claim 1 , and valeric acid.4. The Moscato-like alcoholic beverage of claim 1 , wherein the one or more additional VOCs comprise 2-nonanol claim 1 , 4-vinylphenol claim 1 , or both.5. The ...

FUNCTIONAL WINE

This invention comprises a new mixture aimed to maximize in the health of the human body the positive effects of polyphenols contained in fruits such as grapes, blueberries, and blackberries, and also in products derived from them such as jams and red wines. The mixture includes, specifically, the use of a standardized extract of black pepper, of the species. This extract is diluted in a drink, generally wine, whose content includes polyphenols. The addition of the extract to the wine in set proportions and its subsequent consumption entail an increase in the bioavailability of the main polyphenol included in wine, resveratrol. The increase of the bioavailability generates a series of positive effects in the body such as prevention of cardiovascular and neurodegenerative disorders, anti-cancer properties, anti-diabetic effects, and against osteoporosis. 1. A functional wine that comprises the mixture of:a wine that includes at least one polyphenol; and{'i': 'piper nigrum', 'an extract of black pepper of the species;'}wherein the pepper extract is a standardized extract to 98% purity, odorless, tasteless, and does not affect the wine organoleptic test.2. The functional wine of claim 1 , wherein the polyphenol contained in the wine is resveratrol (3 claim 1 ,5 claim 1 ,4-trihidroxistilbene).3. The functional wine of claim 1 , wherein the mixture contains a concentration equal to claim 1 , or lower than claim 1 , 0.04 grams per liter.4piper nigrum. The functional wine of claim 1 , wherein the mixture is made adding between 15 and 30 milligrams of an extract of black pepper claim 1 , of the species claim 1 , per each 750 milliliters of wine. This application claims the benefit of PPA Ser. No. 62/294,098, filed Feb. 11, 2016 by the present inventors, which is incorporated by reference.This invention, as it is mentioned in the title of this descriptive report, falls within biochemistry field. Particularly to a wine composition and to a substance that allows the absorption ...

INFUSED WINE AND PROCESS FOR MAKING SAME

A method and system for preserving wine from spoilage after exposure to oxygen is disclosed. The method includes adding natural herbs and spices to wine in a manner that enhances the stability of the wine product after exposure to oxygen. The example method adds herbs and spices to wine in a sealed container for a period of time sufficient to allow characteristics of the herbs and spices to be infused into the wine. The infused wine has an extended shelf life, once exposed to oxygen, thereby making it amenable to commercial manufacturing and distribution after the usual one-week shelf-life period for opened and untreated wine. 1. A method of producing infused wine comprising:contacting a quantity of wine with a quantity of herbs to form a wine mixture;placing the wine mixture in a container;storing the container of the wine mixture at a reduced temperature for a predetermined time;separating the herbs from the wine mixture to produce infused wine; andpackaging the infused wine.2. The method of claim 1 , further comprising contacting the quantity of wine with a quantity of spices.3. The method of claim 2 , wherein the herbs and spices include anti-bacterial claim 2 , anti-microbial or anti-oxidative characteristics.4. The method of claim 2 , wherein the spices are one of a group of saffron claim 2 , sumac claim 2 , pepper claim 2 , clove claim 2 , cinnamon claim 2 , turmeric claim 2 , cumin claim 2 , vanilla claim 2 , mustard claim 2 , garlic powder claim 2 , onion powder and ginger.5. The method of claim 1 , wherein the herbs are one of a group of oregano claim 1 , rosemary claim 1 , thyme claim 1 , sage claim 1 , bay leaf claim 1 , parsley claim 1 , basil claim 1 , mint claim 1 , dill claim 1 , lemongrass claim 1 , and coriander.6. The method of claim 1 , wherein the storing takes place at a temperature between 45 and 65 degrees F.7. The method of claim 1 , wherein the predetermined time is at least two weeks.8. The method of claim 1 , wherein the quantity of herbs ...

BINGE BEHAVIOR REGULATORS

Methods and compositions utilizing 2-aminoindan derivatives collectively represented by Formula I as described and defined in the specification for regulating binge behavior, particularly binge drinking, are disclosed. 122-. (canceled)23. A method of regulating consumption of an alcoholic beverage , the method comprising administering to a subject in need thereof a pharmaceutically acceptable salt of 5-methoxy-2-aminoindan , thereby regulating consumption of the alcoholic beverage.24. The method of claim 23 , wherein the consumption of the alcoholic beverage is associated with binge drinking.25. The method of claim 23 , wherein the amount of alcohol consumption during a drinking session is reduced.26. The method of claim 23 , wherein the pharmaceutically acceptable salt is administered before claim 23 , simultaneously with claim 23 , or subsequent to claim 23 , consumption of the alcoholic beverage.27. The method of claim 23 , wherein the pharmaceutically acceptable salt is administered simultaneously with the alcoholic beverage.28. The method of claim 27 , wherein the pharmaceutically acceptable salt is incorporated in the alcoholic beverage.29. The method according to claim 28 , wherein the amount of the pharmaceutically acceptable salt is in the range selected from 0.15 mg/ml to 0.60 mg/ml claim 28 , 0.15 mg/ml to 0.5 mg/ml claim 28 , 0.15 mg/ml to 0.40 mg/ml claim 28 , 0.18 to 0.50 mg/ml claim 28 , 0.18 to 0.40 mg/ml claim 28 , 0.20 to 0.40 mg/ml claim 28 , 0.20 to 0.30 mg/ml claim 28 , 0.20 to 0.25 mg/ml claim 28 , or 0.20 to 0.23 mg/ml.30. The method of claim 23 , wherein the pharmaceutically acceptable salt forms a part of a composition claim 23 , which further comprises a pharmaceutically acceptable carrier.31. The method of claim 30 , wherein the composition is in a form of a free-flowing powder claim 30 , a tablet claim 30 , a capsule claim 30 , a lozenge claim 30 , a liquid claim 30 , a liquid concentrate or a syrup.32. The method of claim 30 , wherein ...

BINGE BEHAVIOR REGULATORS

Methods and compositions utilizing 2-aminoindan derivatives collectively represented by Formula I as described and defined in the specification for regulating binge behavior, particularly binge drinking, are disclosed. 122-. (canceled)24. The method of claim 23 , wherein the consumption of the alcoholic beverage is associated with binge drinking.25. The method of claim 23 , wherein an amount of alcohol consumption during a drinking session is reduced.26. The method of claim 23 , wherein the pharmaceutically acceptable salt of the compound is administered before claim 23 , simultaneously with claim 23 , or subsequent to claim 23 , consumption of the alcoholic beverage.27. The method of claim 23 , wherein the pharmaceutically acceptable salt of the compound is administered simultaneously with the alcoholic beverage.28. The method of claim 27 , wherein the pharmaceutically acceptable salt of the compound is incorporated in the alcoholic beverage.29. The method according to claim 28 , wherein the amount of the pharmaceutically acceptable salt of the compound is in a range selected from 0.15 mg/ml to 0.60 mg/ml claim 28 , 0.15 mg/ml to 0.5 mg/ml claim 28 , 0.15 mg/ml to 0.40 mg/ml claim 28 , 0.18 to 0.50 mg/ml claim 28 , 0.18 to 0.40 mg/ml claim 28 , 0.20 to 0.40 mg/ml claim 28 , 0.20 to 0.30 mg/ml claim 28 , 0.20 to 0.25 mg/ml claim 28 , or 0.20 to 0.23 mg/ml.30. The method of claim 23 , wherein at least one of Rand Ris H.31. The method of claim 23 , wherein the pharmaceutically acceptable salt of the compound of Formula I is the pharmaceutically acceptable salt of:5-methoxy-2-aminoindan;5,6-dimethoxy-2-aminoindan;5-methoxy-3-(N-propylamino)indan;5-(trifuloromethylsulfonyloxy)-2-(N-propylamino)indan;5,6-(di-trifluoromethylsulfonyloxy)-2-(N-propylamino)Indan; or5,6-dimenthoxy-2(pyrrolidino)indan.32. The method of claim 31 , wherein the pharmaceutically acceptable salt of the compound of Formula I is the pharmaceutically acceptable salt of: 5-methoxy-2-aminoindan.33. The ...

Adsorption system and method for operating an adsorption system

The invention relates to an adsorption system ( 10 ) for accumulating flavoring substances, comprising at least one working chamber ( 12 ) in which at least one sorption agent is provided as a stationary phase and can be subjected to a flavoring substance-containing fluid which can be conducted through the working chamber as a mobile phase for attaching flavoring substances, wherein a ratio of an average cross-sectional thickness to the total length of the at least one working chamber ( 12 ) is at most 0.3. The invention also relates to a method for operating such an adsorption system ( 10 ).

Process for preparing sparkling wine cocktails

The present invention refers to the food industry. More specifically, the present invention refers to a method for preparation of cocktails which are based on sparkling wine, such as Cava, whereby it is possible to obtain cocktails at industrial scale with an appearance of coloured pearl, and when putting the bottle in motion simulates ocean waves, which is extremely attractive for consumption, especially in night clubs and discotheques. In addition, with the method of the present invention properties of the based sparkling wine are kept in the prepared cocktail.

Food Thickening Agent, Method for Producing Food Thickening Agent

The invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener comprises pretreated mineral water, xanthan, food preservative, a first antimicrobial and chelating agent, and a sequestering agent, wherein the food thickener has a density of between 750 and 1250 grams per liter. The method for producing the thickener incorporates pretreatment of mineral water and xanthan, and specific heating steps. Also provided is method for producing thickened alcoholic beverages. The invention further provides a method for invoking a swallow response in dysphagic patients, the method comprising increasing the mass of food to between 750 mg per liter and 1500 mg per liter; and orally administering the food to dysphagic patients. 116-. (canceled)17. A method for preparing a thickener , the method comprising:a) pretreating mineral water;b) combining the pretreated mineral water with a salt of benzoic acid to produce a first mixture;c) combining the first mixture with sodium hexametaphosphate to produce a second mixture, said second mixture being subjected to heat;d) combining the second mixture with EDTA to create a third mixture, said EDTA being present in an amount effective to lower the water activity to 0.75 or below, said third mixture being subjected to heat at a higher temperature than said second mixture; ande) adding a xanthan thickener to create a fourth mixture.18. The method according to claim 17 , said xanthan being added at a temperature of at least 95° C.19. The method according to claim 17 , wherein the xanthan is first clarified.20. The method according to claim 19 , said xanthan being clarified by centrifugation.21. A method for preparing a thickened food product claim 19 , comprising:providing a thickener, said thickener having been prepared by a method comprising:a) pretreating mineral water;b) combining the pretreated mineral water with a salt of benzoic acid to produce a first mixture;c) combining ...

AROMA RECOVERY EQUIPMENT FROM FERMENTATION VATS

The present invention is a aroma recovery equipment from gases exhausted of fermentation vats comprising a first recovery group () comprising a first condenser () operating at a first temperature of recovered aromas; one second recovery group () comprising a second condenser () operating at a second temperature of recovered aromas; a cooling group () to provide cold by a cooling fluid () to said first recovery group () via a first fluid connection () and to said second recovery group () via a second fluid connection (); control means () configured to coordinately control the temperature of said first recovery group () and the temperature of said second recovery group (); and a mobile housing () containing said first recovery group (), said second recovery group (), said cooling group () and said control means ().

Dietary fiber

Provided is a dietary fiber characterized in that bitterness and unpleasant aftertaste are restrained. The dietary fiber has terminal sugars and is characterized in that the ratio of aldoses relative to the total of the terminal sugars is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose or the like. The dietary fiber may be used as a food additive (for example, a beverage additive).

AROMA RECOVERY METHOD AND SYSTEMS FROM FERMENTATION VATS

The present invention consist of an aroma recovery system in an installation with a plurality of fermentation vats for preparing beverages such as white wine, red wine, beers and juices to apply a method of recovering aroma from said fermentation vats; said system comprises at least one connection system, and at least one aroma recovery equipment, wherein said connection system comprises control means such a logic controller (PLC). It is also provided a multiple connection system for connecting said plurality of fermentation vats and said aroma recovery equipment by automatic valves and a method of recovering aroma from fermentation vats of a beverage such as, for example, white wine, red wine, beer and juices. 1. An aroma recovery system in an installation with a plurality of fermentation vats for preparing beverages to apply a method of recovering aroma from said fermentation vats , wherein said system comprises:at least one connection system for conveying fluids, connected to the gas outlet of said fermentation vats;{'sub': '2', 'at least one aroma recovery equipment connected to said connection system, and connected to at least one vessel for storing aromas, wherein said connecting system comprises a logic programmer control (PLC) connected to said plurality of fermentative vats automatic valves and configured for driving said automatic valves, according to the density of the liquid in said fermentation vats, the amount of gas COemitted by the liquid in said fermentation vats or the pressure in said fermentation vats.'}2. The aroma recovery system of claim 1 , wherein said vessel is a barrel type kegs Brewers claim 1 , a wooden barrel or a glass bottle.3. A multiple connection system for connecting a plurality of fermentation vats at least one aroma recovery equipment claim 1 , comprising:at least one trunk of conduits for conveying fluids with automatic valves on each end of said conduits, connected to said plurality of fermentation vats and an automatic valve ...

METHOD FOR THE PREPARATION OF A WATER-SOLUBLE EXTRACT OF A VEGETABLE BIOMASS

The present invention relates to a method for the preparation of a water-soluble extract based on a vegetable biomass of the Melissa officinalis family, which extract is used as a sulphite substitute in the aforesaid winemaking process, which method comprises one or more of the following steps: a) harvesting the herb, b) drying the herb obtained in step a), c) extracting the dried herb obtained in step b), wherein the aforesaid extraction step c) comprises at least two sub steps, a first sub step comprising a first extraction step with water, wherein the aqueous phase thus obtained functions as the starting material for the second sub step comprising an extraction step with an organic solvent, wherein the aqueous phase is acidified before the second extraction step. 137-. (canceled)38. A method for the preparation of a water-soluble extract based on a vegetable biomass of the Melissa officinalis family , which extract is used as a sulphite substitute in a winemaking process , which preparation method comprises one or more of the following steps:a) harvesting the herb,b) drying the herb obtained in step a),c) extracting the dried herb obtained in step b),wherein the aforesaid extraction step c) comprises at least two sub steps, a first sub step comprising a first extraction step with water, wherein the aqueous phase thus obtained functions as the starting material for the second sub step comprising an extraction step with an organic solvent, wherein the aqueous phase is acidified before the second extraction step.39. A method according to claim 38 , characterised in that the organic phase obtained in the second extraction step is subjected to an evaporation step subsequent to the aforesaid extraction step with an organic solvent.40. A method according to claim 39 , characterised in that the fraction obtained after the aforesaid evaporation step is mixed with water to obtain an herbal extract.41. A method according to claim 40 , characterised in that the herbal ...

Aromatization of beverages

The present disclosure relates to the aromatization and/or coloring of liquids, particularly alcoholic liquids with kilned malt components.

PROCESS FOR OBTAINING A SPARKLING ALCOHOLIC BEVERAGE WHERE WINE MACERATED IN HOPS IS MIXED WITH VEGETABLE WATER AND/OR WATER, AND ADDITION OF WINE CONCENTRATE AND CONCENTRATED FRUIT AND/OR VEGETABLE JUICE

The present invention discloses a process for preparing a sparkling alcoholic beverage resulting from the maceration of hops and/or its derivatives in wine with the addition of wine concentrate, vegetable water and/or water, fruit or vegetable concentrate and/or sugar, in order to reduce the alcohol content of wine, and which is gasified by a second alcoholic fermentation and/or addition of carbon dioxide. Through this process a sparkling alcoholic beverage having between 5 and 15% alcohol, a sugar content between 0.1 and 200 g/L, with a total acidity between 4 and 8 g/L is obtained having hops aroma, flavor and bitterness combined with aromas inherent to wine. 1. A process for obtaining a sparkling alcoholic beverage , comprising the following steps:a. receiving white, pink or black grapes clusters, separating grains from stems of the grape clusters, and crushing the grains;b. adding between 0.1 and 10 g/hL of pectolytic enzyme and/or cellulases and/or hemicellulases to the crushed grains of step (a) and pressing said mixture of crushed grains and enzymes in a pneumatic press separating grape juice from skins and seeds;c. clarifying the grape juice obtained in step (b), separating by decantation solids from grape juice by adding between 0.1 and 10 g/hL of pectolytic enzymes, cellulases and hemicellulases;{'i': 'Saccharomyces cerevisiae', 'd. fermenting the clarified grape juice of step (c) by adding yeasts selected from genus at doses between 10 and 50 g/hL and nitrogen compounds at doses between 10 and 100 g/hL;'}e. clarifying the wine obtained in step (d) by physically separating the solid residues generated in the fermentation step by using drawing-off and/or centrifugation and/or earth, tangential or cloths filters; obtaining a wine with a turbidity level between 20 and 100 NTU;f. stabilizing the wine from precipitation of tartaric salts;g. adding hops or derivatives thereof to the wine obtained in step (f) at a dose between 0.1 and 10 g/L and macerating at ...

High-Fiber, Low-Sugar Soluble Dietary Fibers, Products Including Them and Methods for Making and Using Them

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake, as well as foods and beverages useful in keto diets. 1. A soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a combined DP1+DP2 content of no more than 3 wt % on a dry solids basis.2. A soluble dietary fiber according to having a fiber content of at least 99%.3. A soluble dietary fiber according to claim 1 , having a fiber content of 97% to 108%.4. (canceled)5. A soluble dietary fiber according to claim 1 , having a DP1+DP2 content of no more than 2 wt % on a dry solids basis.6. (canceled)7. A soluble dietary fiber according to claim 1 , having a DP1+DP2 content of no more than 0.5 wt % on a dry solids basis.8. A soluble dietary fiber according to claim 1 , having a DP2 content of no more than 1.0 wt % on a dry solids basis.9. A soluble dietary fiber according to claim 1 , having a DP1 content of no more than 0.50 wt % on a dry solids basis.10. A soluble dietary fiber according to claim 1 , having at least 99 wt % dextrose residues on a dry solids basis.11. A soluble dietary fiber according to claim 1 , having no more than 0.2 wt % sugar alcohol residues on a dry solids basis.12. A soluble dietary fiber according to claim 1 , wherein the soluble dietary fiber has a weight-average molecular weight in the range of 1000 g/mol to 2500 g/mol.13. (canceled)14. A soluble dietary fiber according to claim 1 , wherein the soluble dietary fiber has a polydispersity of no more than 1.8.15. A soluble dietary fiber according to claim 1 , ...

Alcoholic beverage containing granules including caviar-based food

Patent RU2017132526A3

7 ВУ” 2017132526” АЗ Дата публикации: 25.06.2019 Форма № 18 ИЗИМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение ж 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2017132526/10(057273) 23.03.2016 РСТ/ЕК2016/050639 23.03.2016 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 15/52524 26.03.2015 ЕК Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) СПИРТНОЙ НАПИТОК, ИМЕЮЩИЙ В СОСТАВЕ ЧАСТИЦЫ, СОДЕРЖАЩИЕ ПИЩЕВОИ ПРОДУКТ НА ОСНОВЕ ИКРЫ Заявитель: ПЕРНО РИКАР, ЕК 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. Примечания) [ ] приняты во внимание следующие пункты: [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) С]2( 3/06 (2006.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) С12С 3/06 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): Е-Габгагу, Езрасепев, Рабеагсв, РАТЕМТСОРЕ, КУРТО, МСВТ, ЕМВГ-ЕВ1, Соозе, Соозе эспо[аг, РиБМеа, ОЗРТО, Заепсе) еси 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- Наименование документа с указанием (где необходимо) частей, ...

crystallization of steviol glycosides

um método para purificar rebaudiosídeo m, cujo método compreende: (a) fornecer uma solução que compreende rebaudiosídeo m em uma concentração de pelo menos cerca de 10 g/l e em um grau de pureza de pelo menos cerca de 10 % em peso em uma base seca; e (b) cristalizar, a partir da solução, uma composição de alto grau de pureza que compreende rebaudiosídeo m, para, através disso, purificar rebaudiosídeo m.

crystallization of steviol glycosides

um método para purificar rebaudiosídeo a, sendo que o método compreende: (a) fornecer uma solução que compreende rebaudiosídeo a; (b) concentrar a dita solução; e (c) cristalizar, a partir da solução, uma composição de alta pureza que compreende rebaudiosídeo a, para purificar, desse modo, o rebaudiosídeo a. a method for purifying rebaudioside a, wherein the method comprises: (a) providing a solution comprising rebaudioside a; (b) concentrating said solution; and (c) crystallizing from the solution a high purity composition comprising rebaudioside a to thereby purify rebaudioside a.

Method for manufacturing garlic wine by fermenting gold nano grape and garlic, and garlic wine produced thereby

PURPOSE: A method for producing garlic wine using gold silver grape and garlic is provided to eat grape, gold and garlic ingredients without unpleasant flavor of garlic. CONSTITUTION: A method for producing garlic wine using gold nano grape and garlic comprises: a first mixing process of separating peel and pulp of grape containing 1.5-5.5 ppb of gold nano then pulverizing 3-7 weight parts of garlic; a second mixing process of mixing yeast and antioxidant; a first fermentation process of fermenting the mixture at 15~19°C; a second fermentation process of removing grape seeds and peel from the first fermented liquid then fermenting at 12~16°C for 25 to 35 days; a third fermentation process of removing precipitate from the second fermented liquid then fermenting at 12~16°C for 25 to 35 days; and a process of packaging the fermented liquid.

Flavoured emulsion

FIELD: food industry. SUBSTANCE: invention relates to food industry. The product contains an emulsion including 0.5 - 10 wt % of at least one flavouring compound chosen from diethyl succinate, isoamyl cinnamate and benzyl butyrate. The flavouring compound has logP value equal to 1 - 10 and specific weight equal to 0.98 - 1.1. The product contains 0 - 25 wt % of vegetable oil, 1 - 25 wt % of an emulsifier and 50 - 95 wt % of water in conversion to the total weight of the emulsion. EFFECT: invention ensures the emulsion stability. 10 cl, 5 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 485 807 (13) C2 (51) МПК A23L 1/22 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2011121891/13, 27.10.2009 (24) Дата начала отсчета срока действия патента: 27.10.2009 (72) Автор(ы): ШТЕЙНБОЕК Эрнст (FR), ШТОКМАН Катя (FR) (73) Патентообладатель(и): ФИРМЕНИШ СА (CH) R U Приоритет(ы): (30) Конвенционный приоритет: 31.10.2008 EP 08168117.3 (43) Дата публикации заявки: 20.12.2012 Бюл. № 35 2 4 8 5 8 0 7 (45) Опубликовано: 27.06.2013 Бюл. № 18 (56) Список документов, цитированных в отчете о поиске: EP 0139545 A1, 02.05.1985. FR 2897619 A3, 24.08.2007. WO 2007066233 A2, 14.06.2007. RU 2007134075 A, 20.03.2009. 2 4 8 5 8 0 7 R U (86) Заявка PCT: IB 2009/054742 (27.10.2009) C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 31.05.2011 (87) Публикация заявки РСТ: WO 2010/049884 (06.05.2010) Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" (54) АРОМАТИЗИРОВАННАЯ ЭМУЛЬСИЯ (57) Реферат: Изобретение относится к пищевой промышленности. Продукт содержит эмульсию, включающую от 0,5 до 10 масс.%, по меньшей мере, одного ароматизирующего соединения, выбранного из диэтилсукцината, изоамилциннамата и бензилбутирата. Ароматизирующее соединение имеет величину logP от 1 до 10 и удельную массу от 0,98 до 1,1. Продукт содержит от 0 до 25 масс.% растительного масла, от 1 до 25 масс.% эмульгатора и от ...

Alcoholic drink comprising granules containing caviar-based food

本发明涉及包含至少一种凝胶多糖的至少一种凝胶网状物的颗粒，其中所述颗粒嵌入至少：‑一种基于鱼子酱的食品；‑一种用于凝胶多糖的凝胶网状物并耐受酒精的加强剂；以及水，优选纯净水。本发明还涉及包含所述颗粒的酒精饮料(例如伏特加酒)以及装有所述酒精饮料的容器。

ALCOHOLIC BEVERAGE, INCLUDING PARTICLES, CONTAINING A FOOD PRODUCT ON THE BASIS OF CAVES

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2017 132 526 A (51) МПК C12G 3/06 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21) (22) Заявка: 2017132526, 23.03.2016 (71) Заявитель(и): ПЕРНО РИКАР (FR) Приоритет(ы): (30) Конвенционный приоритет: 26.03.2015 FR 15/52524 (43) Дата публикации заявки: 26.04.2019 Бюл. № 12 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 26.10.2017 FR 2016/050639 (23.03.2016) (87) Публикация заявки PCT: WO 2016/151244 (29.09.2016) R U (54) СПИРТНОЙ НАПИТОК, ИМЕЮЩИЙ В СОСТАВЕ ЧАСТИЦЫ, СОДЕРЖАЩИЕ ПИЩЕВОЙ ПРОДУКТ НА ОСНОВЕ ИКРЫ (57) Формула изобретения 1. Частица, отличающаяся тем, что она содержит по меньшей мере одну гелевую сетчатую структуру по меньшей мере одного гелеобразующего полисахарида, в которую внедрены по меньшей мере: один пищевой продукт на основе икры; один агент для усиления гелевой сетчатой структуры гелеобразующего полисахарида, устойчивый к спирту; вода, предпочтительно очищенная вода. 2. Частица по п. 1, отличающаяся тем, что пищевой продукт на основе икры представляет собой икорный сок. 3. Частица по п. 1 или 2, отличающаяся тем, что агент для усиления гелевой сетчатой структуры гелеобразующего полисахарида, устойчивый к спирту, представляет собой гидроксипропилметилцеллюлозу (ГПМЦ). 4. Частица по любому из пп. 1-3, отличающаяся тем, что гелеобразующий полисахарид выбран из альгинатов натрия или калия, гелланов, каррагинанов, пектинов, желатина и агара. 5. Частица по п. 4, отличающаяся тем, что гелеобразующий полисахарид представляет собой альгинат натрия. 6. Частица по любому из пп. 1-5, отличающаяся тем, что в указанную гелевую Стр.: 1 A 2 0 1 7 1 3 2 5 2 6 A Адрес для переписки: 191002, Санкт-Петербург, а/я 5, Общество с ограниченной ответственностью "Ляпунов и партнеры" 2 0 1 7 1 3 2 5 2 6 (86) Заявка PCT: R U (72) Автор(ы): ЛЕЛЕ Мартин (FR), БАРДОН Себастьян (FR), КАНИ Жюли (FR), ДЕЛЬМА Тома (FR) A 2 0 1 7 1 3 2 5 2 6 A R U 2 0 1 7 1 3 2 5 2 6 Стр.: 2 R U ...

N-acylated methionine derivatives as food flavouring compounds

본 발명은 하기 화학식 I로 나타내어지는 화합물 및 이의 식용 염에 관한 것이다: I 상기 식에서, R 1 은 6 내지 20개의 탄소 원자를 포함하는 알킬 잔기, 또는 9 내지 25개의 탄소 원자 및 1 내지 6개의 이중 결합을 포함하는 알켄 잔기이고, R 1 은 이에 부착된 카보닐 기와 함께 카복실산의 잔기이다. The present invention relates to compounds represented by the following formula (I) and edible salts thereof: I In the above formula, R 1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue comprising 9 to 25 carbon atoms and 1 to 6 double bonds, and R 1 is a residue of a carboxylic acid with a carbonyl group attached thereto .

Wine with procyanidine and production method thereof

本发明一种添加原花青素的酒，尤其是一种增加酒中原花青素含量的酒及其生产方法。本发明的技术方案如下：一种添加原花青素的酒，其特殊之处在于将原花青素添加到酒液当中。本发明的酒具有很好的保健功效，对脑血栓、乳腺癌等有积极作用。

A wine containing herba Rosmarini officinalis and herba Thymi and its preparation method

本发明公开了一种含迷迭香和百里香的葡萄酒，制备原料以重量份计包括：葡萄100‑400份，迷迭香1‑8份，百里香1‑5份，生物酶2‑3份。本发明通过选取整株迷迭香，并在北半球的5‑6月份采摘，使形成葡萄酒的颜色饱和度更高，颜色更深。并且百里香与迷迭香采用1：(1‑1.5)的重量比，并且控制百里香中百里香酚的质量分数大于20％，使制备得到的葡萄酒香味浓郁，并且饮用后具有清除自由基，抗氧化的效果。同时通过引入纤维素酶、果胶酶、蛋白酶的组合作为生物酶，可以减少制备的葡萄酒中的杂质含量，使葡萄酒在酿造过程中将杂质过滤掉，避免葡萄酒在后期储存中出现悬浮杂质，影响葡萄酒的储存时间。

AROMATED EMULSION

1. Ароматизированный продукт в виде напитка или пищевого продукта, выбранного из сладкого или пикантного пищевого продукта, содержащий эмульсию масло-в-воде, включающуюa) от 0,5% до 10 мас.%, по меньшей мере, одного ароматического соединения, имеющего величину logP от 1 до 10 и удельную массу от 0,98 до 1,1;b) от 0 до 25% растительного масла;c) от 1% до 25% эмульгатора;d) от 50% до 95% воды,причем процентное содержание всех ингредиентов указано в мас.% в пересчете на общую массу эмульсии.2. Ароматизированный продукт по п.1, отличающийся тем, что ароматическим соединением является диэтилсукцинат.3. Ароматизированный продукт по п.1, отличающийся тем, что ароматическим соединением является изоамилциннамат.4. Ароматизированный продукт по п.1, отличающийся тем, что ароматическим соединением является бензилбутират.5. Ароматизированный продукт по любому из предшествующих пп.1-4 в виде алкогольного напитка, безалкогольного напитка, сока или мороженого.6. Ароматизированный продукт по п.5 в виде содержащего алкоголь или безалкогольного пива либо продукта на винной основе.7. Ароматизированный продукт по п.6 в виде содержащего алкоголь или безалкогольного пива.8. Способ стабилизации эмульсии масло-в-воде, предусматривающий добавление к указанной эмульсии от 0,5% до 10%, по меньшей мере, одного ароматического соединения, имеющего величину logP от 1 до 10 и удельную массу от 0,98 до 1,1, причем процентное содержание указано в мас.% в пересчете на общую массу эмульсии.9. Способ по п.8, отличающийся тем, что ароматическим соединением является диэтилсукцинат.10. Способ по п.8, отличающийся тем, что ароматическим соединением является изоамилциннамат.11. Способ по п.8, отличающ РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2011 121 891 (13) A (51) МПК A23L 1/22 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2011121891/13, 27.10.2009 (71) Заявитель(и): ФИРМЕНИШ СА (CH) Приоритет(ы): (30) Конвенционный приоритет: 31.10.2008 EP 08168117.3 ( ...

Methods and compositions of consumables

FIELD: food industry. SUBSTANCE: method of preparing a poultry or fish composition with beef flavour comprises adding a heme-containing protein to said poultry or fish composition, respectively. Said heme-containing protein has an amino acid sequence that is at least 70% homologous to any of the amino acid sequences SEQ ID NO: 1-27. EFFECT: proposed method provides diet meat with beef flavour. 1 cl, 6 dwg, 10 tbl, 37 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 660 933 C2 (51) МПК A23L 11/00 (2016.01) A23L 33/185 (2016.01) A23J 3/14 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 11/00 (2006.01); A23L 33/185 (2006.01); A23J 3/14 (2006.01) (21)(22) Заявка: 2015133529, 13.01.2014 (24) Дата начала отсчета срока действия патента: Дата регистрации: 11.07.2018 11.01.2013 US 61/751,816; 12.07.2013 US 13/941,211; 25.11.2013 US 61/908,634 (73) Патентообладатель(и): ИМПОССИБЛ ФУДЗ ИНК. (US) (43) Дата публикации заявки: 16.02.2017 Бюл. № 5 (45) Опубликовано: 11.07.2018 Бюл. № 20 C 2 (86) Заявка PCT: US 2014/011361 (13.01.2014) 2 6 6 0 9 3 3 (87) Публикация заявки PCT: C 2 2144293 C1, 20.01.2000. US 4411915 A1, 25.10.1983. US 4132809 A1, 02.01.1979. SUSAN BREWER "The chemistry of beef flavor". Найдено в Интернет 17.04.2018 http://beefresearch.org/CMDocs/BeefResearch/ The%20Chemistry%20of%20Beef%20Flavor.pdf выложено в среду 29.10.2010 (см. прод.) (85) Дата начала рассмотрения заявки PCT на национальной фазе: 11.08.2015 R U (56) Список документов, цитированных в отчете о поиске: SU 301014 A1, 15.01.1974. RU 2 6 6 0 9 3 3 Приоритет(ы): (30) Конвенционный приоритет: R U 13.01.2014 (72) Автор(ы): ВРЛЬИЦ Мария (US), СОЛОМАТИН Сергей (US), ФРЕЙЗЕР Рэйчел (US), БРАУН Патрик О'Рейлли (US), КАРР Джессика (US), ХОЛЬЦ-ШИТИНГЕР Челесте (US), АЙЗЕН Майкл (US), ВАРАДАН Ранджани (US) WO 2014/110539 (17.07.2014) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ...

VINIFICATION PROCESS AND INSTALLATION FOR CARRYING OUT SAID METHOD

L'INVENTION CONCERNE UN PROCEDE DE VINIFICATION ET UNE INSTALLATION POUR SA REALISATION. LE PROCEDE DE VINIFICATION CONSISTE A ALIMENTER LE MOUT SOUS UNE PRESSION PULSATOIRE ET A AUGMENTER LA PRESSION DE 7 A 13BARS DANS UNE CHAMBRE 10 A PAROI SOUPLE ET PERMEABLE PUIS ENSUITE A SOUMETTRE LE PRODUIT A UNE PRESSION PULSATOIRE ET CROISSANTE, DE 13 A 18BARS PENDANT UNE PERIODE DE 12 A 16MINUTES. L'INSTALLATION COMPREND, EN COMBINAISON, UNE MACHINE 3 A EGRAPPER ET A FOULER USUELLEMENT COMBINEE A UN FILTRE-PRESSE 10 A MEMBRANE. L'INVENTION PERMET D'ACCROITRE LE RENDEMENT ET LA QUALITE DES VINS.

Reduced-hangover alcoholic beverage comprising turmeric

The present invention relates to a reduced-hangover alcoholic beverage including alcohol and turmeric. The invention also relates to the use of turmeric in the manufacture of a reduced-hangover alcoholic beverage. Also, the present invention relates to a method of reducing hangover due to consumption of an alcoholic beverage. The method includes adding turmeric to the alcoholic beverage prior to consumption of the alcoholic beverage.

DEPLIABLE PIGETING DEVICE

PIGEUR AND METHOD OF PIGAGE

L'invention concerne un pigeur (1) comportant deux bras de pigeage (11) qui s'étendent selon un axe central (Y) et sont respectivement équipés d'une assiette de pigeage (8), les bras de pigeage (11) étant mobiles entre une position rétractée dans laquelle leur assiette de pigeage (8) sont proches l'une de l'autre et au moins une position déployée dans laquelle leur assiette de pigeage (8) sont à distance l'une de l'autre. Selon l'invention, chaque bras de pigeage (11) comporte au moins deux segments (15, 46) reliés entre eux par un segment de déport (45) qui forme un angle de déport entre les deux segments (15, 46) dont la valeur est comprise entre 60° et 120°, le segment de déport (45) déportant chaque assiette de pigeage (8) dans deux directions opposées l'une de l'autre. L'invention concerne également un procédé de pigeage d'un chapeau de marc formé en surface du moût de raisin, le procédé de pigeage utilisant un pigeur (1) équipé d'au moins deux assiettes de pigeage (8). The invention relates to a pigeur (1) comprising two pegging arms (11) which extend along a central axis (Y) and are respectively equipped with a pegging plate (8), the pegging arms (11) being movable between a retracted position in which their pegging plate (8) are close to each other and at least one deployed position in which their pegging plate (8) are spaced from each other. According to the invention, each pegging arm (11) comprises at least two segments (15, 46) interconnected by an offset segment (45) which forms an offset angle between the two segments (15, 46) whose value is between 60 ° and 120 °, the offset segment (45) deporting each pegging plate (8) in two opposite directions from each other. The invention also relates to a method of punching a pomace cap formed on the surface of the grape must, the punching process using a pigeur (1) equipped with at least two punching plates (8).

Semi automatic wine-making tank - with rotating cover and rising base

The tank has an evacuation pipe for the juice at its conical base and means at the top for removing the residues and for rotating a co-axial shaft, which is supported on a foot-step bearing. A collector for the residue is mounted on the upper periphery of the tank and leads to an evacuation chute. A fixed grid co-operates with scrap arms, keyed to the shaft. The latter has a spiral, square thread between the scrapers and the upper bearing. The screwed portion co-operates with a moving base which is prevented from rotating by notches and a guide rail. The tank, for use in the first stage of the wine-making process, effects the drainage of the pressed grapes and the controlled evacuation of the residue, in a semi-automatic manner. With the base in its lowest position, the pressed grapes are introduced into the tank and remain for a definite time for the fermentation to take place; some drainage takes place and the juice collects in the bottom of the tank. The base is then moved upwards along the screwed shaft; this movement brings the grapes into contact with the cover and the first pressing is effected. The base continues its course and, because of the rotation of the cover, the grape residue is expelled into the collector.

Wine fermentation vat with device for mech- - anically disintegrating marc cake

Wine fermentation vat with device for mechanically disintegrating marc cake. Above the disintegrating device, near the must level and inside the vat a horizontal spiral conveyor rotates in a trough open at the top. The trough outlet opens into the upper end of a vertical, tube which is connected, at its base, to a closeable marc outlet.

Pigeage device

Appareil de pigeage, pour remélanger le contenu d'un réservoir, caractérisé en ce qu'il comprend une tige télescopique à développement vertical, terminée par une masse inférieure, reliée à une pompe de remontage au fond du réservoir au moyen d'un tuyau et présentant des perforations communiquant avec l'intérieur d'une station rotative creuse qui est reliée à la tige télescopique de manière étanche et à liberté de rotation au-dessus de la masse inférieure, la station rotative comportant des buses de sortie sous la pression du fluide pompé ; et un système de marche avant et arrière de l'ensemble en vertical. Figure pour l’abrégé :figure1 Pigeage device, for remixing the contents of a tank, characterized in that it comprises a telescopic rod with vertical development, terminated by a lower mass, connected to a pump for pumping up at the bottom of the tank by means of a pipe and having perforations communicating with the interior of a hollow rotary station which is connected to the telescopic rod in a sealed manner and with freedom of rotation above the lower mass, the rotary station comprising outlet nozzles under the pressure of the fluid pump ; and a system of forward and reverse of the assembly in vertical. Figure for the abstract: figure1

METHOD OF VINIFICATION AND BREEDING OF A WINE

L'objet de l'invention est une méthode de vinification et d'élevage d'un vin comprenant au moins une phase de fermentation, caractérisée en ce qu'elle consiste à faire macérer des rafles et/ou des morceaux de rafles séchées dans le vin. The object of the invention is a winemaking and wine raising method comprising at least one fermentation phase, characterized in that it consists in macerating stalks and / or pieces of dried stalks in the wine.

Mechanical stirring device for musts preventing the formation of the surface rind of marc called < >

Static wine-making vat

This vat of is cylindrical shape with a vertical axis. In the vat 1 there is mounted an agitator whose shaft 4 is driven in rotation by a motor 9 and carries agitating blades 11 cooperating with helical flow-breakers 14 fixed to the inside wall of the vat to homogenise the contents of the vat. On the outer surface of the vat are provided a heating bottom 15 connecting with a heating jacket 18 and a cooling jacket 20 respectively supplied with hot and with cold fluid. Means of emptying out the grapes constituted by an Archimedean screw 25 driven in rotation by an electric motor 28 are mounted at the level of the bottom of the vat.

PILING DEVICE

Pigeage device

Appareil de pigeage, pour remélanger le contenu d'un réservoir, caractérisé en ce qu'il comprend une tige télescopique à développement vertical, terminée par une masse inférieure, reliée à une pompe de remontage au fond du réservoir au moyen d'un tuyau et présentant des perforations communiquant avec l'intérieur d'une station rotative creuse qui est reliée à la tige télescopique de manière étanche et à liberté de rotation au-dessus de la masse inférieure, la station rotative comportant des buses de sortie sous la pression du fluide pompé ; et un système de marche avant et arrière de l'ensemble en vertical. Figure pour l’abrégé :figure1 Punching device, for remixing the contents of a tank, characterized in that it comprises a telescopic rod with vertical development, terminated by a lower mass, connected to a pump for raising the bottom of the tank by means of a pipe and having perforations communicating with the interior of a hollow rotary station which is connected to the telescopic rod in a sealed manner and free to rotate above the lower mass, the rotary station comprising outlet nozzles under the pressure of the fluid pump ; and a forward and reverse system for the vertical assembly. Figure for abstract: figure1

Drink and relative preparation process

饮料，由被加入可饮用的液体中的辣椒的自然浸渍制备。

System, useful for dosing and distributing metal flakes in a container, comprises a frame provided with a receptacle, a distributing unit, an electromagnetic vibrator for permitting movement of the flakes, a regulating unit, and a detector

The system comprises a frame provided with a receptacle for supplying flakes (1), a distributing unit, an electromagnetic vibrator (2) for permitting movement of the flakes, a regulating unit, a detector for detecting a product level in the receptacle, and a flap of adjustable height. The distributing unit consists of a corridor (3), which comprises an elongated unit for regulating distribution of flakes and a unit for biasing the corridor at an angle of 0-90[deg] . The regulating unit comprises a component provided with a leading flank for lifting and moving the product. The system comprises a frame provided with a receptacle for supplying flakes (1), a distributing unit, an electromagnetic vibrator (2) for permitting movement of the flakes, a regulating unit, a detector for detecting a product level in the receptacle, and a flap of adjustable height. The distributing unit consists of a corridor (3), which comprises an elongated unit for regulating distribution of flakes and a unit for biasing the corridor at an angle of 0-90[deg] . The regulating unit comprises a component provided with a leading flank for lifting and moving the product, which is rotated about an axis vertical to the axis of the corridor, in a junction zone of the corridor-receptacle. A cross-section of the corridor is V-shaped with an angle (gamma ) of 0-180[deg] . The detector comprises a hopper. The flap is arranged at a junction of hopper/corridor. The center of gravity of corridor is positioned vertically above the electromagnetic vibrator. The component of the regulating unit is cylindrical shaped, and comprises a wide blade that allows regular agitation of the product in the corridor. A surface, within the corridor, in contact with the flakes is mirror polished.

Movable device for pressing a grape wine tank containing mast composed of juice and marc, comprises a frame, a counterweight unit, a rolling unit, and a pressing unit, where the marc has a tendency to form a cap layer on the juice

The movable device comprises a frame, a counterweight unit (12), a rolling unit (14), and a pressing unit (16). The marc has a tendency to form a cap layer on the juice. The counterweight unit is associated with the frame, and comprises a volume to be filled with a liquid. The volume comprises annular hollow body (20) forming a ring equipped with a unit for filling a liquid and a unit for emptying the same liquid. The pressing unit comprises a blade, and a unit to operate the blade. The blade comprises two half-discs forming two flaps articulated around a horizontal center line to fold. The movable device comprises a frame, a counterweight unit (12), a rolling unit (14), and a pressing unit (16). The marc has a tendency to form a cap layer on the juice. The counterweight unit is associated with the frame, and comprises a volume to be filled with a liquid. The volume comprises annular hollow body (20) forming a ring equipped with a unit for filling a liquid and a unit for emptying the same liquid. The pressing unit comprises a blade, and a unit to operate the blade. The blade comprises two half-discs forming two flaps articulated around a horizontal center line to fold, which is bounded downwards and equipped with an abutment unit for stopping the flaps to fold upwards. The unit for operating the blade comprises a pneumatic cylinder, a body and a rod. The body of the cylinder is mounted on a cradle (22) formed in the frame by its end for guiding the shaft, and the other end of the body is connected to the frame by ropes. A rod is oriented downwards for carrying the blade. The rolling unit is connected directly on the frame, and comprises arms at the end from which rollers are connected. The rollers are rotatable at 360[deg] and equipped with a unit for blocking the rolling. A retractable tray is arranged for collecting flows after the action of pressing during shifting. The tray is hinged to be fixed in two positions in a horizontal plane, in which the first position ...

DEPLIABLE PIGETING DEVICE

L'invention concerne un dispositif de pigeage comprenant un châssis supportant un organe de pigeage (1), mobile verticalement par rapport au dit châssis. Ce dispositif est remarquable en ce que ledit organe de pigeage (1) comprend : - une tige (10) à l'extrémité libre de laquelle est fixée une plaque centrale de pigeage (100), et - une pluralité de plaques périphériques de pigeage (13), chaque plaque périphérique de pigeage (13) étant montée articulée par rapport à ladite tige (10) ou à ladite plaque centrale de pigeage (100), de façon à pouvoir être déployée vers l'extérieur et vers le bas ou inversement être repliée vers la tige et vers le haut. The invention relates to a punching device comprising a frame supporting a pegging member (1) movable vertically relative to said frame. This device is remarkable in that said pegging member (1) comprises: - a rod (10) at the free end of which is fixed a central punching plate (100), and - a plurality of peripheral punching plates ( 13), each pegging peripheral plate (13) being articulated with respect to said rod (10) or to said central punching plate (100), so that it can be extended outwards and downwards or conversely be folded towards the stem and upwards.

Mixing and stirring device - in vertical tank is annular spiral scoop on vertical shaft

A mixing and stirring device for a cylindrical tank, containing mash, wine, juice, syrup or concentrates, is fitted with a vertical shaft with an annular spiral-shaped scoop on radial carrier arms. The scoop runs at a small distance from the inside wall and produces a descending flow along the scoop blades and an ascending flow inside them. The blades can also be hollow and joined to the hollow shaft for the circulation of a heating or cooling medium. This device achieves a homogeneous stirring and mixing action independent of the filling level even at slow speeds.

ALCOHOLIC BEVERAGE CONTAINING PARTICLES COMPRISING A CAVIAR-BASED FOOD

La présente invention concerne des particules qui comprennent au moins un réseau gélifié d'au moins un polysaccharide gélifiant dans lequel sont enchâssés au moins : - un aliment à base de caviar, - un agent de renforcement du réseau gélifié du polysaccharide gélifiant et qui est résistant à l'alcool ; de l'eau, de préférence de l'eau purifiée. La présente invention concerne aussi une boisson alcoolisée (par exemple une vodka) contenant ces particules, ainsi qu'un récipient rempli de ladite boisson alcoolisée. The present invention relates to particles which comprise at least one gelled network of at least one gelling polysaccharide in which at least: - a caviar-based foodstuff - a gelling agent of the gelling polysaccharide and which is resistant alcohol; water, preferably purified water. The present invention also relates to an alcoholic beverage (for example a vodka) containing these particles, and a container filled with said alcoholic beverage.

PROCESS FOR PRODUCING A BEVERAGE CONTAINING CAVIAR AND THE BEVERAGE THUS OBTAINED

L'invention concerne un procédé de fabrication d'une boisson finale contenant du caviar, caractérisé par le fait qu'il comprend : - une opération de fourniture d'une boisson-base (par exemple un vin de champagne), - une opération de préparation d'un extrait de caviar à partir d'œufs d'animaux adaptés (de préférence des œufs d'esturgeon), et - une opération de mélange dudit extrait de caviar avec ladite boisson-base pour obtenir ladite boisson finale. La boisson obtenue comprend, en mélange, la boisson-base et un extrait de caviar, la proportion de ce dernier étant avantageusement comprises entre 2 et 15% en volume. The invention relates to a method for producing a final beverage containing caviar, characterized in that it comprises: - an operation for the supply of a drink-base (for example a champagne wine), - an operation of preparing a caviar extract from suitable animal eggs (preferably sturgeon eggs), and - mixing said caviar extract with said beverage-base to obtain said final beverage. The drink obtained comprises, in mixture, the drink-base and an extract of caviar, the proportion of the latter being advantageously between 2 and 15% by volume.

USE OF AT LEAST ONE COMPOUND SELECTED TO INCREASE THE ETHANOL CONTENT OF A COMPOSITION AND PROCESS OF ALCOHOLIC FERMENTATION USING A PARTICULAR SELENIE COMPOUND

Utilisation d'au moins un composé sélénié pour augmenter la teneur en éthanol d'une composition, ledit procédé comprenant au moins une étape de fermentation alcoolique de ladite composition, ladite étape de fermentation alcoolique étant réalisée en présence dudit composé sélénié ; pendant une durée comprise dans un intervalle de 6h à 96h ; et en présence d'au moins un ferment microorganique. Procédé de fermentation alcoolique d'une composition, ledit procédé comprenant au moins une étape de fermentation alcoolique de ladite composition, ladite étape de fermentation alcoolique étant réalisée : en présence d'au moins un composé sélénié choisi dans le groupe formé par l'acide 2-hydroxy-4-méthylsélénobutyrique ou un de ses sels et la sélénocystéine; pendant une durée comprise dans un intervalle de 6h à 96h ; et en présence d'au moins un ferment microorganique. Use of at least one selenium compound for increasing the ethanol content of a composition, said process comprising at least one alcoholic fermentation step of said composition, said alcoholic fermentation step being carried out in the presence of said selenium compound; for a period of time ranging from 6 hours to 96 hours; and in the presence of at least one microorganism ferment. Process for the alcoholic fermentation of a composition, said process comprising at least one alcoholic fermentation step of said composition, said alcoholic fermentation step being carried out: in the presence of at least one selenium compound chosen from the group formed by the acid 2 4-hydroxy-4-methylselenobutyric acid or a salt thereof and selenocysteine; for a period of time ranging from 6 hours to 96 hours; and in the presence of at least one microorganism ferment.

VINIFICATION PROCESS AND PLANT TO IMPLEMENT IT

Grape sparkling wine color control technique and manufacturing method thereof

PURPOSE: A method for brewing rose sparkling wine is provided to regulate color of rose sparkling wine according to consumer's preference, to produce a product with excellent and constant color in winery, and to enhance farm income. CONSTITUTION: A method for brewing rose sparkling wine comprises the steps of: preparing and crushing grapes and adding potassium metabisulfite (K_2S_2O_5) (S10); separating into grape solids and a grape juice to obtain a fermentation ingredient for base wine (S20); adding activated yeast for base wine to the fermentation ingredient; fermenting at 10-20 deg. C for 3-10 days to obtain grape juice base wine and grape solid base wine (S30); mixing the grape juice base wine and the grape solid base wine, and regulating color (S40); adding yeast and saccharides for sparkling wine to the mixed base wine and bottling (S50); fermenting at 10-15 deg. C for 2-8 months and increasing pressure in a bottle by carbonic acid gas (S60); removing residue from the inside of the bottle and supplementing wine (S70); and closing the opening of the bottle with a cork stopper and fixing with a string wire. [Reference numerals] (AA) Start; (BB) Rose sparkling wine; (S10) Destem and crush grapes and maceration at low; (S20) Separate grape juice or grape solids; (S30) Primary alcohol fermentation; (S40) Regulate wine color; (S50) Bottling; (S60) Secondary fermentation; (S70) Remove residues and supplement wine

Process and apparatus for the treatment of liquid foodstuffs, especially red wine must

Ein Verfahren und eine Vorrichtung dienen zur Behandlung von Rotwein-Maische, wobei während des Gärens der Maische 40 in einem Tank 10 Farbstoffe aus den Traubenschalen herausgewaschen werden. Um dies möglichst schonend und mit möglichst gleichbleibender Qualität des Weines zu bewirden, wird die Maische 40 von unten in den Tank 10 eingefüllt, bis der Spiegel 43 oberhalb eines am oberen Teil des Tanks 10 angeordneten, die Querschnittsfläche ausfüllenden und Tresterbestandteile 41 der Maische 40 zurückhaltenden Siebes 31 steht. Die Maische 40 wird in diesem Zustand für eine vorbestimmte Zeit der Gärung überlassen. Das Sieb 31 ist drehbar ausgebildet und dient zum Durchrühren der Maische nach Ablauf einer vorbestimmten Zeit. A method and a device are used to treat red wine mash, 10 dyes being washed out of the grape skins during the fermentation of the mash 40 in a tank. In order to achieve this as gently as possible and with the quality of the wine being as constant as possible, the mash 40 is filled into the tank 10 from below until the mirror 43 is located above an element located on the upper part of the tank 10 that fills the cross-sectional area and retains pomace components 41 of the mash 40 Siebes 31 stands. In this state, the mash 40 is left to ferment for a predetermined time. The sieve 31 is rotatable and is used to stir the mash after a predetermined time.

Tobacco grape wine new type tobacco product and preparation method thereof

本发明提供一种烟草葡萄酒新型烟草制品，以烟草、葡萄、糖等原料，经活性干酵母、β‑葡萄糖苷酶、纤维素酶混合发酵而成烟草葡萄发酵酒，另一部分采用食用酒精将烟草、葡萄中的可溶性成分进行索氏提取后，两部分复配，并放入橡木片浸泡、陈酿，制成烟草葡萄酒新型烟草制品。本发明可保留烟草、葡萄的功能性成分，具有烟草特征香气，葡萄酒醇厚柔和，酸甜口感，香气饱满丰富，中和烟碱强烈气息，不刺喉辣喉，克服烟粉直接使用的刺激性过大、苦涩味浓重、辛辣味强烈的缺陷，能享受无烟雾形式烟草所带来的满足和快感；色泽为清亮紫红色，具有丰富的营养成分，方便直接饮用，绿色环保，还能给带来消费者新奇、美好的感受。

Alcoholic beverage containing particles comprising a caviar-based foodstuff

The present invention relates to particles which comprise at least one gelled network of at least one gelling polysaccharide in which are embedded at least: - one caviar-based foodstuff; - one strengthening agent for the gelled network of gelling polysaccharide and which is resistant to alcohol; - and water, preferably purified water. The present invention also relates to an alcoholic beverage (for example a vodka) containing said particles, as well as a container filled with said alcoholic beverage.

REPLICA OF MOSCATEL WINE PRODUCED FROM INDIVIDUAL COMPONENTS

a presente invenção refere-se a materiais e métodos para a produção de réplicas de vinho moscatel a partir de componentes individuais são fornecidos aqui. the present invention relates to materials and methods for producing replicas of muscat wine from individual components are provided here.

N-acylated 1 - aminocycloalkyl carboxylic acids as food flavouring compounds

Compounds represented by the formula and their edible salts, and edible compositions containing same wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, such that R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and the amino acid residue connected to the carbonyl carbon atom is a residue of a 1-amino cycloalkane carboxylic acid (ACCA), and n is 1, 2, 3 or 4.

Chitosan powder and uses for the treatment of liquid food

The invention relates to a chitosan in the form of a micronised powder, to the use thereof to combat certain yeasts, such as Brettanomyces, and to a method for the treatment of a liquid food. In particular, the invention relates to a water-insoluble chitosan in the form of a micronised powder having a grain size of between 5 and 50 micrometres and to the use thereof in the treatment of liquid foods and/or to combat Brettanomyces.

N as food fragrance compound is acylated methionine derivatives

香味组合物，包含式(I)的化合物及其可食用盐，其中R 1 是包含6‑20个碳原子的烷基残基或包含9‑25个碳原子与1‑6个双键的烯残基，R 1 与其所连接的羰基一起为羧酸残基。

PIGEUR AND METHOD OF PIGAGE

L'invention concerne un pigeur (1) comportant deux bras de pigeage (11) qui s'étendent selon un axe central (Y) et sont respectivement équipés d'une assiette de pigeage (8), les bras de pigeage (11) étant mobiles entre une position rétractée dans laquelle leur assiette de pigeage (8) sont proches l'une de l'autre et au moins une position déployée dans laquelle leur assiette de pigeage (8) sont à distance l'une de l'autre. Selon l'invention, chaque bras de pigeage (11) comporte au moins deux segments (15, 46) reliés entre eux par un segment de déport (45) qui forme un angle de déport entre les deux segments (15, 46) dont la valeur est comprise entre 60° et 120°, le segment de déport (45) déportant chaque assiette de pigeage (8) dans deux directions opposées l'une de l'autre. L'invention concerne également un procédé de pigeage d'un chapeau de marc formé en surface du moût de raisin, le procédé de pigeage utilisant un pigeur (1) équipé d'au moins deux assiettes de pigeage (8). The invention relates to a pigeur (1) comprising two pegging arms (11) which extend along a central axis (Y) and are respectively equipped with a pegging plate (8), the pegging arms (11) being movable between a retracted position in which their pegging plate (8) are close to each other and at least one deployed position in which their pegging plate (8) are spaced from each other. According to the invention, each pegging arm (11) comprises at least two segments (15, 46) interconnected by an offset segment (45) which forms an offset angle between the two segments (15, 46) whose value is between 60 ° and 120 °, the offset segment (45) deporting each pegging plate (8) in two opposite directions from each other. The invention also relates to a method of punching a pomace cap formed on the surface of the grape must, the punching process using a pigeur (1) equipped with at least two punching plates (8).

PROCESS FOR PRODUCING A BEVERAGE CONTAINING CAVIAR AND THE BEVERAGE THUS OBTAINED

L'invention concerne un procédé de fabrication d'une boisson finale contenant du caviar, caractérisé par le fait qu'il comprend : - une opération de fourniture d'une boisson-base (par exemple un vin de champagne), - une opération de préparation d'un extrait de caviar à partir d'œufs d'animaux adaptés (de préférence des œufs d'esturgeon), et - une opération de mélange dudit extrait de caviar avec ladite boisson-base pour obtenir ladite boisson finale. La boisson obtenue comprend, en mélange, la boisson-base et un extrait de caviar, la proportion de ce dernier étant avantageusement comprises entre 2 et 15% en volume.

Alcoholic beverage enriched with 1h216o

The present invention relates to production of alcoholic beverage enriched with 1H2 16Oin comparison with typical alcoholic beverage. This is provided by addition to alcoholic beverage highly pure light water comprising1H2 16Ofrom about 99.76% to about 99.99% by weight of water. The addition of highly pure light water to alcoholic beverage composition leads to lowering of the ethanol toxicity.

One grows tobacco grape wine novel tobacco product and preparation method thereof

本发明提供一种烟草葡萄酒新型烟草制品，以烟草、葡萄、糖等原料，经活性干酵母、β‑葡萄糖苷酶、纤维素酶混合发酵而成烟草葡萄发酵酒，另一部分采用食用酒精将烟草、葡萄中的可溶性成分进行索氏提取后，两部分复配，并放入橡木片浸泡、陈酿，制成烟草葡萄酒新型烟草制品。本发明可保留烟草、葡萄的功能性成分，具有烟草特征香气，葡萄酒醇厚柔和，酸甜口感，香气饱满丰富，中和烟碱强烈气息，不刺喉辣喉，克服烟粉直接使用的刺激性过大、苦涩味浓重、辛辣味强烈的缺陷，能享受无烟雾形式烟草所带来的满足和快感；色泽为清亮紫红色，具有丰富的营养成分，方便直接饮用，绿色环保，还能给带来消费者新奇、美好的感受。

STATIC VINIFICATION TANK

CHITOSAN POWDER FORM

L'invention concerne un chitosane sous forme de poudre micronisée, son utilisation pour lutter contre certaines levures, comme des Brettanomyces, et une méthode de traitement d'un liquide alimentaire. L'invention concerne en particulier un chitosane sous forme de poudre micronisée dont la granulométrie est comprise entre 0.1 et 100 microns, et son utilisation dans le traitement de liquides alimentaires et/ou pour lutter contre Brettanomyces. The invention relates to a chitosan in the form of micronized powder, its use for controlling certain yeasts, such as Brettanomyces, and a method for treating a liquid food. The invention particularly relates to a chitosan in the form of a micronized powder whose particle size is between 0.1 and 100 microns, and its use in the treatment of food liquids and / or to fight against Brettanomyces.

Process and device for treating foodstuffs

Process and device for treating red wine must or other foodstuffs consisting of a fluid containing suspended solids, for example extracts of fruit, herbs, plants and meat. The red wine must (30) is mechanically stirred in a closed container (10) at an internal pressure (p1) other than atmospheric pressure (p0). To prevent undesirable contact with atmospheric oxygen and to ensure gentler treatment of the red wine must or other foodstuffs, depressurization is effected by means of a vacuum pump (48) connected to the container (10) in order to obtain the internal pressure (p1).

Container, in particular mash fermentation tank for the production of red wine

Die Erfindung betrifft einen Behälter (1), insbesondere Maischegärtank für die Rotweinherstellung, wobei im Behälter (1) ein Abdeckteil (5) zur Abdeckung eines flüssigen oder zähflüssigen Mediums angeordnet ist, welcher Abdeckteil (5) den Behälter (1) in einen das Medium beinhaltenden ersten Raum (9) und einen darüber angeordneten zweiten Raum (10) teilt, wobei der erste Raum (9) und der zweite Raum (10) über zumindest einen Verbindungskanal (11) miteinander strömungsverbunden sind, wobei der Verbindungskanal (11) von einem flüssigkeitsgefüllten Bereich des ersten Raumes (9) ausgeht. Um mit möglichst geringem konstruktivem Aufwand eine gute Durchmischung zu erreichen und unerwünschte Oxidationserscheinungen im Medium zu vermeiden ist vorgesehen, dass im Behälter (1) eine Vorrichtung (2) zum Mischen des Mediums mit zumindest einer zu mindestens einem Düsenteil (3) führenden Zuführleitung (4) für ein Gas angeordnet ist, wobei der Düsenteil (3) um eine Drehachse (1a) drehbar ausgebildet ist, und wobei der Verbindungskanal (11) konzentrisch zur Drehachse (1a) des Düsenteils (3) angeordnet ist.

Red wine mash fermentation tank - with mixing screw conveyor designed as heat exchanger

A fermentation tank for red wine mash is a cylindrical vessel with a revolving vertical hollow shaft with spiral mixing and conveying elements. A hot or cold medium can be circulated through the shaft and the spiral elements for a heat exchanger action. The pref. design for these elements is a right-hand small dia. inner screw and a left-hand large-diameter outer screw. Such a tank can be manufactured at low cost and is easy to clean. Its conveying and mixing action functions satisfactorily and gently even with different degrees of filling.

REMUAGE ADJUVANT AND USES FOR THE PRODUCTION OF EFFERVESCENT BEVERAGES ACCORDING TO THE TRADITIONAL METHOD

La présente demande concerne un adjuvant de remuage à base de protéines issues de levures et son utilisation pour la production de boissons effervescentes selon la méthode traditionnelle. The present application relates to a riddling adjuvant based on yeast proteins and its use for the production of effervescent drinks according to the traditional method.

Process for the treatment, homogenization and fermentation of heterogeneous media and corresponding devices

DEVICE AND METHOD FOR PIGING

MIXER AND AGITATOR FOR TANKS USED FOR THE STORAGE OF LIQUIDS MORE OR LESS DENSE SUCH AS, MUST, WINES, JUICES, THICKENED AND CONCENTRATED.

Alcoholic-added beverage enriched with 1H216O

본 발명은 일반 알콜 음료에 비해 1 H 2 16 O가 강화된 알콜 음료의 생산에 관한 것이다. 이것은 1 H 2 16 O를 물의 약 99.76중량％ 내지 약 99.99중량％로 함유하는 고순도 경수를 알콜 음료에 첨가함으로써 제공된다. 알콜 음료 조성물에 고순도 경수의 첨가는 에탄올 독성을 저하시킨다. The present invention relates to the production of alcoholic beverages with enhanced 1 H 2 16 O compared to general alcoholic beverages. This is provided by adding high purity hard water containing 1 H 2 16 O from about 99.76% to about 99.99% by weight of water to the alcoholic beverage. The addition of high purity hard water to the alcoholic beverage composition lowers ethanol toxicity. 알콜 음료, 1H216O가 강화된 고순도 경수, 천연수, 에탄올 독성 Alcoholic beverages, 1H216O enhanced high purity hard water, natural water, ethanol toxicity

Include the alcoholic beverage of the particle containing the food based on caviar

本发明涉及包含至少一种凝胶多糖的至少一种凝胶网状物的颗粒，其中所述颗粒嵌入至少：‑一种基于鱼子酱的食品；‑一种用于凝胶多糖的凝胶网状物并耐受酒精的加强剂；以及水，优选纯净水。本发明还涉及包含所述颗粒的酒精饮料(例如伏特加酒)以及装有所述酒精饮料的容器。

Wine fermentation cuba with apparatus to break and mechanically remove the foot of the grape. (Machine-translation by Google Translate, not legally binding)

Wine fermentation tank with apparatus to mechanically break and remove the crust from the grape's foot, which is equipped with a device for the mechanical breaking of the crust of the grape or similar foot that floats on the surface of the must in fermentation and the extraction of the same or its circulation to the interior of the tank, characterized in that in the upper part of the tank at the height of the crust of the grape foot, is coupled a combined device of carousel and continuous conveyor equipped with breaking organs and removal of the grape crust, below which are mounted at least two ascending tubes that open at its upper end somewhat below the crust of grape foot floating on the liquid, leading to one of said ascending tubes of discharge, in the lower part towards the outside of the tank, while the other tube ends at its lower end in the body of the pump immersed in the liquid and which sucks and impels l liquid in two positions of the vat well below the grape crust, with a valve or the like being controlled from the outside in the upper embouchure of the two ascending tubes mentioned. (Machine-translation by Google Translate, not legally binding)

Dietary fiber

Provided is a dietary fiber characterized in that bitterness and unpleasant aftertaste are restrained. The dietary fiber has terminal sugars and is characterized in that the ratio of aldoses relative to the total of the terminal sugars is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose or the like. The dietary fiber may be used as a food additive (for example, a beverage additive).

Device for reclaiming and crumbling the grounds

Universal composition based on tannins and aromas and its use for improving the organoleptic quality of a drink

La présente invention concerne une composition hydro-alcoolique à base de tanins et d’arômes, et son utilisation pour améliorer les propriétés organoleptiques d’une boisson, en particulier le vin. Elle porte également sur une méthode d’amélioration organoleptique d’une boisson, et sur une boisson améliorée pouvant être obtenue par cette méthode. The present invention relates to a hydro-alcoholic composition based on tannins and aromas, and its use for improving the organoleptic properties of a drink, in particular wine. It also relates to a method of organoleptic improvement of a drink, and to an improved drink obtainable by this method.

Device and process for return of the aromatics in the fermentation broth

Naprava in postopek za vračanje aromatov v fermentacijsko brozgo rešuje tehnični problem izgube aromatov med vrenjem fermentacijske brozge v postopku pridelave vina, kadar se vrenje izvaja pri temperaturah, ki so idealne za delovanje kvasovk tako, da se omogoča temperatura fermentacijske brozge 15 stopinj Celzija do 30 stopinj Celzija oziroma temperatura, ki je idealna za razvoj kvasovk. Ob tem se tvori CO2, ter pare aromatov. Mešanico plinov se vodi v kondenzator, tam se aromati kondenzirajo, CO2 pa nadaljuje pot. Kodenzirane aromate se vrača v fermentacijsko brozgo.

Process and plant for producing sugar products from grapes

Oak alternative with internally built in connectors and modified bung to oak wine, beer, spirits, and other liquids

An apparatus for aging a liquid in a container includes: an elongated bung having a top and a bottom, the bottom having a male or female connector; and an elongated wooden piece having a longitudinal axis, an upper end, a lower end, and a side, the upper end having a male or female connector adapted to connect to the male or female connector of the bottom of the elongated bung, whereby the elongated bung and the elongated wooden piece are removably connected by connecting the male or female connector of the bottom of the elongated bung with the male or female connector of the upper end of the elongated wooden piece. The bung may have a first opening, a side with another opening, the first opening being fluidly connected to the another opening by a pathway adapted to transmit a gas from the container through the first opening.

Method and compositions for administering resveratrol and pterostilbene

Resveratrol and/or pterostilbene are added to a chewable carrier, to enhance absorption of resveratrol and/or pterostilbene buccally or through the mucous membranes of the mouth. The composition containing the resveratrol and/or pterostilbene is designed to be retained in the mouth for at least 20 seconds and up to 20 minutes to ensure absorption of the resveratrol and/or pterostilbene through the mucous membranes of the mouth.

Bacterium, fungi and Yeast two hybrid system containing psicose

本申请涉及包含含有阿洛酮糖的糖类的微生物生长抑制剂，以及含有该生长抑制剂的发酵饮料。