7 results about "Alcohol by volume" patented technology

A material restoration system for restoring material surfaces, the material restoration system comprising: a first composition including at least fifty percent alcohol by volume; at least twenty percent cutting oil by volume; denatured alcohol; C9-11 Pareth-8; Sodium C14-16; Sodium laureth sulfate; Sodium chloride; and Sodium xylenesulfonate.

The present invention addresses the problem of providing a technique for enhancing the complexity of taste of a container-packed beverage.　The problem is solved by containing α-phellandrene at a concentration of 100-10,000 ppb in a container-packed beverage. The alcohol by volume of the beverage may be 0-9 v / v%. The beverage may contain or may not contain a sweetness component. The content of a fruit juice in the beverage may be 13 w / v% or less. The beverage may contain or may not contain carbon dioxide gas.

A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (“SCOBY”) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed.

A rapid method of brewing malt beverages having 0.00-0.49% alcohol by volume, with the use of yeast in aerobic or anaerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) 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 be fortified with alcohol or rapidly fully fermented to create alcoholic malt beverages with greater than 0.49% alcohol by volume. The beverage may also be fortified with substances such as cannabis, terpenes, cannabinoids, cannabidiols (CBDs), synthetic cannabinoids, mushrooms or peyote to change the psychoactive or physiological properties. Kombucha, hard seltzer, wine or spirits can also be produced using this method in a rapid time frame.

To provide a Japanese sake-containing beverage with a low saccharide and low alcohol by volume which does not have strong acidity, has mild flavor, and does not leave bitterness, a method for producing the beverage, and a flavor improving method of a Japanese sake-containing beverage.SOLUTION: Provided is a Japanese sake-containing beverage with saccharide concentration of less than 5 g / L, which has alcohol by volume of 13 or less, contains succinic acid, and in which succinic acid concentration in terms of 9.5 alcohol by volume is 180 ppm or more and 390 ppm or less.SELECTED DRAWING: None

The application discloses a kind of fermentation preparation methods of Taidu ginseng wine, and it relates to the technical field of brewing wine.The method uses sorghum, rice husk, bran, Taidu ginseng, pea koji as raw materials, and Taidu ginseng wine is brewed by preparing Taidu ginseng-bran composite moistening material, combining the way of feeding composite moistening material in stages and controlling temperature in stages.Taidu ginseng powder is mixed with bran, water is added, and the composite moistening material is formed by stacking.The sorghum is soaked in stages, cooked and gelatinized in three stages, then pea koji is added, and the first part of the composite moistening material is added.The first stage of fermentation is carried out at 18-22°C and 28-32°C in stages.The second part of the composite moistening material is added for the second stage of fermentation from the 13th to the 15th day, and the total fermentation time is 20-25 days.After the wine lees is mixed with steamed rice husk, it is distilled slowly, and the middle section of the wine with 50-65% alcohol by volume is aged to obtain the final product.The application does not use any chemical additives throughout the process, and the active ingredients of Taidu ginseng are released in situ and naturally integrated with the wine aroma through the bran slow-release carrier and the biological conversion in stages.

A process that produces a non-alcohol cereal beverage (NACB) includes separating an input fermented malt beverage (FMB) into an output FMB and the NACB, wherein the separating includes multiple stages; and adding water during the separating so that the output FMB has the same alcohol by volume (ABV) as the input FMB during each stage of the separating.