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    RAPID METHOD OF PRODUCING NON-ALCOHOLIC AND ALCOHOLIC BEER
    1.
    发明公开
    RAPID METHOD OF PRODUCING NON-ALCOHOLIC AND ALCOHOLIC BEER 审中-公开

    公开(公告)号：US20240101940A1

    公开(公告)日：2024-03-28

    申请号：US18275198

    申请日：2022-01-31

    Applicant: CERIA, INC.

    Inventor： Keith VILLA

    IPC: C12G3/08 ,  C12C5/02 ,  C12C12/04 ,  C12G3/025

    CPC classification number: C12G3/08 ,  C12C5/02 ,  C12C12/04 ,  C12G3/025

    Abstract: A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine spirits in a rapid time frame.

    DEVICE FOR REDUCING THE ALCOHOL CONTENT OF WINES AND OTHER ALCOHOLIC BEVERAGES
    6.
    发明申请
    DEVICE FOR REDUCING THE ALCOHOL CONTENT OF WINES AND OTHER ALCOHOLIC BEVERAGES 审中-公开

    公开(公告)号：US20170165589A1

    公开(公告)日：2017-06-15

    申请号：US15115475

    申请日：2015-01-27

    Applicant: PROGETTO 3000 S.R.L.

    Inventor： Roberto FABBIAN

    IPC: B01D3/00 ,  B01D3/14 ,  C12G1/00 ,  C12G3/08 ,  B01D3/42 ,  B01D3/02

    CPC classification number: B01D3/003 ,  B01D3/001 ,  B01D3/02 ,  B01D3/14 ,  B01D3/42 ,  B01D3/4211 ,  C12G1/00 ,  C12G3/08

    Abstract: A device for reducing the alcohol content of wines and other alcoholic beverages, comprising a distillation column (71) of the liquid to be treated, a first sensor (31) for measuring the temperature of the liquid, a heating resistance (41) for heating the liquid, a second sensor (55) for measuring the temperature of the vapors in the column (71) and an outlet pipe (60) of the vapors, which is connected to a condenser (18) and then reaches a collection container (24), inside of which the vacuum is provided by means of a setting solenoid valve (20) and a vacuum pump (21), which are connected to a pressure sensor (19); an electronic control circuit (16) detects the measurements made by the temperature sensors (31, 55) and by the pressure sensor (19) and adjusts the power of the heating resistance (41) and the opening of the setting solenoid valve (20).

    Process and apparatus for the reduction of alcohol in fermented beverages
    7.
    发明授权
    Process and apparatus for the reduction of alcohol in fermented beverages 有权
    用于还原发酵饮料中的酒精的方法和装置

    公开(公告)号：US09249381B2

    公开(公告)日：2016-02-02

    申请号：US14398785

    申请日：2013-04-10

    Applicant: Schalk Willem Pienaar

    Inventor： Schalk Willem Pienaar

    IPC: A23L2/64 ,  C12G3/08

    CPC classification number: C12G3/08 ,  B01D3/005 ,  B01D3/10

    Abstract: A process is disclosed for reducing alcohol in a fermented beverage without heat damage and without degrading the original flavor profile of the fermented beverage. The process generally includes the steps of: (i) removing aromatics from the wine; (ii) removing alcohol from the wine; (iii) refluxing a portion of the alcohol removed from the wine to increase the alcohol concentration of the alcohol vapor and return at least a portion of the condensed/recovered water to the wine; and (iv) condensing the aromatics removed from the wine and returning at least a portion thereof to the wine.

    Abstract translation: 公开了一种用于在发酵饮料中还原醇而没有热损伤并且不降低发酵饮料的原始风味特征的方法。 该方法通常包括以下步骤：（i）从葡萄酒中除去芳族化合物; （ii）从酒中除去酒精; （iii）从葡萄酒中回流一部分酒精以增加酒精蒸汽的酒精浓度并将至少一部分冷凝/回收的水返回到酒中; 和（iv）冷凝从葡萄酒中取出的芳族化合物并将其至少一部分返回到葡萄酒中。

    Hybrid technique for the conversion/removal of contaminants in alcohol-water or like medium
    9.
    发明授权
    Hybrid technique for the conversion/removal of contaminants in alcohol-water or like medium 有权
    用于转化/去除酒精 - 水或类似介质中污染物的混合技术

    公开(公告)号：US09200243B2

    公开(公告)日：2015-12-01

    申请号：US14212474

    申请日：2014-03-14

    Applicant: Persedo LLC

    Inventor： Benjamin Mosier ,  Greg George

    IPC: C12G3/08 ,  C12H1/16 ,  C10L3/10

    CPC classification number: C12G3/08 ,  C10L3/106 ,  C10L2290/08 ,  C10L2290/12 ,  C12H1/165

    Abstract: Apparatus and process for removing and/or converting contaminants in water-miscible organic solvent mixtures by surface interaction effects to forms less objectionable with lesser metabolic impacts for humans. The process both changes distillation entrapped contaminant compounds in-situ and effects removal of the compounds and their reaction products. In what follows, water-miscible-organic-solvent and water mixtures can be substituted for alcohols. The alcohol to be treated is placed in a ventilated vessel leaving room for head space. Contaminant free air or a specific organic-contaminant-free gas is injected into or otherwise placed in contact with the alcohol. A vacuum is pulled within the vessel, which draws the gas through the alcohol into the head space creating gas bubbles. Energy within a specified range of frequencies is imparted to the fluid causing cavitation and reaction. Wetting, solvent polarity characteristics and pressure are fixed or varied dynamically during processing, and inert or reactive gases are added. Reacted and unreacted contaminants enter the bubble cavities and are swept from solution.

    Abstract translation: 用于通过表面相互作用影响去除和/或转化水混溶性有机溶剂混合物中的污染物的装置和方法，以形成对人类较少的代谢影响较少令人反感的物质。 该方法既改变了原位蒸馏包埋的污染物质，也有效地去除了化合物及其反应产物。 在下文中，可与水混溶的有机溶剂和水混合物代替醇。 待处理的酒精放置在通风的容器中，留下头部空间。 污染的自由空气或特定的不含有机污染物质的气体注入或以其他方式与酒精接触。 在容器内拉动真空，其中气体通过酒精吸入顶部空间，产生气泡。 给定频率范围内的能量产生引起空化和反应的流体。 润湿，溶剂极性特性和压力在加工过程中动态固定或变化，并加入惰性或反应性气体。 反应和未反应的污染物进入气泡腔并从溶液中扫过。

    PROCESS OF PRODUCTION OF LOW-CALORIE WINES
    10.
    发明申请
    PROCESS OF PRODUCTION OF LOW-CALORIE WINES 审中-公开
    生产低卡路里葡萄酒的方法

    公开(公告)号：US20150307821A1

    公开(公告)日：2015-10-29

    申请号：US14262950

    申请日：2014-04-28

    Applicant: Justin BOGATY

    Inventor： Justin BOGATY

    IPC: C12G1/00 ,  C12G3/08

    CPC classification number: C12G1/00 ,  C12G3/08

    Abstract: A wine production method is provided. The wine production method may be additive process producing predetermined reduction of calories of wine made from a base wine and resulting in a flavor which compares very favorably to the base wine. The wine production method may include providing a plurality of acidified water mixtures, such as but not limited to acidified pure water and/or acidified distilled water, that approximately match the acidity of the base wine. A portion of the plurality of acidified water mixtures may be added to the base wine so as to lower the overall total alcohol content, and so calorie content, thereof. The resulting low-calorie wine retains the taste and beneficial health properties of the base wine.

    Abstract translation: 提供葡萄酒生产方法。 葡萄酒生产方法可以是添加过程，其产生预定的降低由基础酒制成的酒的热量，并产生与基础葡萄酒相当有利的风味。 葡萄酒生产方法可以包括提供大量与基础葡萄酒的酸度相匹配的多种酸化水混合物，例如但不限于酸化的纯水和/或酸化的蒸馏水。 可以将多种酸化水混合物中的一部分加入到基础酒中，以降低其总醇含量，并因此降低卡路里含量。 所得的低热量葡萄酒保留了基础葡萄酒的味道和有益的健康特性。

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