252 results about "Alcohol drink" patented technology

The invention relates to a bioactive polypeptide GIVVVPGSGF as well as a preparation method and application thereof. The bioactive polypeptide GIVVVPGSGF provided by the invention has bitter taste, the crystal of the bioactive polypeptide GIVVVPGSGF is powdery, and the bioactive polypeptide GIVVVPGSGF can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide GIVVVPGSGF provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide GIVVVPGSGF has high bitter taste strength, can properly improve the bitter taste of wine, and may increase the flavor quality under certain conditions; on the other hand, the bitter peptide GIVVVPGSGF in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

A dispensing device and method of dispensing fluid are disclosed. The device has an outer shell, an inner pod that holds a bag of fluid, and a top cover that secures the inner pod to the outer shell. A pump / nozzle assembly communicates with an actuator to selectively dispense the fluid. The device may be operated manually or by automatic activation. The device may communicate wirelessly with a mobile communication device allowing the user to purchase use of the dispensing device remotely. User interfaces of the communication device guide the user to execute the purchase, to unlock the device for use among other available functions. A purchase transaction for use of the dispensing device can be achieved within a communication network with options as to how the dispensing device is unlocked and operated. Embodiments include controlled dispensing of alcoholic beverages and pharmaceuticals.

The purpose of the present invention is to provide a beer-taste alcoholic beverage having a rich flavor, a favorable aftertaste, and a favorable amount of flavor. The present invention provides: a beer-taste alcoholic beverage in which the total concentration of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is 280-1,400 ppb; and a beer-taste alcoholic beverage in which the total concentration of free CML, free CEL, and free MG-H1 is 280-1,600 ppb, the total concentration of bound CML, bound CEL, and bound MG-H1 is 150-900 ppb, and the bound CML, the bound CEL, and the bound MG-H1 are included in a peptide fraction having a molecular weight of 1,060-3,080 Da (gel filtration method for HPLC analysis).

To provide an alcoholic beverage containing Brown spirits and water-soluble dietary fiber, and excellent in easiness to drink and flavor like Brown spirits.SOLUTION: An alcoholic beverage comprising Brown spirits, a water-soluble dietary fiber, and one or more selected from the group consisting of ethylcaprate and furfurals; the alcoholic beverage described above, wherein the concentration of ethylcaprate is 0.02 to 0. 20ppm or the concentration of furfurals is 0.05 to 0. 50ppm; and a method for improving the taste of an alcoholic beverage comprising Brown spirits and a water-soluble dietary fiber, the method comprising adding one or more selected from the group consisting of ethylcaprate and furfurals.SELECTED DRAWING: None

A method of training a machine learning model for evaluating flavor profiles of an alcoholic beverage includes a spectral sensor collecting optical properties of the beverage or flavoring agent suspended in the beverage within a container. Temperature and pressure sensors collect environment data of the container during a flavoring session. A control apparatus displays a user interface requesting a taste tester to select labels for the session. A control apparatus memory stores selected labels responsive to the taste tester's selections. A feature extraction module extracts features from the optical properties and environment data based on predetermined criteria. A machine learning engine trains a machine learning model to continuously learn flavor characteristics under a plurality of flavoring sessions using the extracted features and selected labels. The trained machine learning model is deployed for quality control and for determining the difference between a good batch and poor batch of the alcoholic beverage.

The invention provides a method for analyzing the oxygen stable isotope ratio of water in a highly alcoholic beverage, and relates to the technical field of oxygen isotope analysis. The analysis method comprises the following steps: selecting at least two water samples with known oxygen isotope ratios and different values as additive water; diluting the same high-alcohol beverage to be detected by adding water to obtain a diluted sample; measuring an oxygen isotope ratio; and according to the oxygen isotope ratio of the added water and the oxygen isotope ratio of the diluted sample, calculating the oxygen isotope ratio of the water in the highly alcoholic beverage to be measured. According to the analysis method, the concentration of ethanol is reduced through dilution, so that interference of isobaric elements is avoided; and physical separation is replaced by mass conservation equation calculation, and a complex distillation device is not needed. According to the method, pretreatment is remarkably simplified, cost and errors are reduced, and rapid and accurate analysis of the water oxygen isotope in the highly alcoholic beverage is achieved.

The invention discloses a rhizoma polygonati extract and application thereof in preparation of a functional alcoholic beverage, and belongs to the technical field of functional alcoholic beverages. The prepared rhizoma polygonati extract can be mixed and dissolved with beer and white spirit, and the rise of uric acid caused by drinking a large amount of beer can be remarkably reduced by drinking the beer added with the prepared rhizoma polygonati extract; the increase of AST and ALT caused by drinking a large amount of white spirit can be remarkably reduced by drinking the white spirit added with the rhizoma polygonati extract prepared by the invention, and the rhizoma polygonati extract can be used for developing beer with the function of reducing uric acid and white spirit with the function of preventing acute alcoholic liver injury; the provided rhizoma polygonati extract does not affect the appearance quality and taste of beer and white spirit, the preparation method is simple and easy to operate, special equipment is not needed, high temperature and high pressure are not needed, the preparation process is safe, toxic and harmful substances are not generated, energy is saved, environment friendliness is achieved, and the method is suitable for large-scale production.

The present disclosure generally relates to dihydrochalcone compounds and their use for enhancing the perception of alcohol (ethanol) in food, beverages, and other comestible compositions. In certain aspects, the disclosure provides the use of such dihydrochalcone compounds to enhance an alcoholic (ethanolic) flavor of a beverage, for example, a low-alcohol or zero-alcohol beverage. In certain other aspects, the disclosure provides low-alcohol or zero-alcohol beverages containing such dihydrochalcone compounds.

The present invention is expected to develop a novel alcoholic beverage having an ideal aroma effect. The present invention relates to an alcoholic beverage, which is characterized in that the alcoholic beverage contains steviol glycoside, and the protein content is 20-7000 mg / L.

To provide: a non-alcoholic beverage which has an improved aroma sensed before taken in a mouth, and an improved aroma sensed after taken in the mouth and improved taste lingering; and a production method thereof.SOLUTION: A non-alcoholic beverage includes a fruit juice, carbon dioxide gas, and a flavor. The non-alcoholic beverage has a turbidity of 50 NTU or more and a sum in relative frequency of particles having a particle diameter of 5 to 30 μm of 19% or more in volume-based frequency distribution of a particle diameter of all particles.SELECTED DRAWING: None

The cross-sectional view in 1.7 follows the line 7-7 in 1.5. The item is an alcoholic beverage bottle. 1.1) Front view; 1.2) Right side view; 1.3) Left side view; 1.4) Rear view; 1.5) Bottom view; 1.6) Top view; 1.7) Cross-sectional view; 1.8) Exploded perspective view (front, top, left side); 1.9) Exploded perspective view (front, bottom, left side)

The present invention addresses the problem of providing a means for suppressing tingling sensation caused by a mineral-containing alcoholic beverage that has not been thermally treated. The alcoholic beverage according to the present invention uses a specific polysaccharide and has a mineral content within a specific range.

The invention relates to a bioactive polypeptide IVVLPTGVAH as well as a preparation method and application of the bioactive polypeptide IVVLPTGVAH. The bioactive polypeptide IVVLPTGVAH provided by the invention has bitter taste, the crystal of the bioactive polypeptide IVVLPTGVAH is powdery, and the bioactive polypeptide IVVLPTGVAH can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide IVVLPTGVAH provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide IVVLPTGVAH has high bitter taste strength, the bitter taste of wine can be properly improved, and the flavor quality can be possibly improved under certain conditions; on the other hand, the bitter peptide IVVLPTGVAH in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

Provided herein are genetically modified yeast cells that comprise genetic modifications to reduce sensory detection of one or more wort-associated off-flavors of a fermented beverage and the cell is not capable of converting maltose and / or maltotriose to ethanol. Also provided are methods of producing fermented products (e.g., non-alcoholic fermented beverages) using the genetically modified yeast cells described herein.

To provide a packaged carbonated alcoholic beverage containing gin, wherein a metallic aroma and a bitter aftertaste derived from gin are improved.SOLUTION: A cooling sensation imparting substance is blended into a packaged carbonated alcoholic beverage containing gin.SELECTED DRAWING: None

[Problem] To rapidly respond to demand for each of beer or low-malt beer and distilled liquor and to reduce a production space. [Solution] The present invention relates to an alcoholic beverage production apparatus 1 comprising at least a preparation tank 2 for preparation into which a raw material of an alcoholic beverage is fed, a boiling tank 3 for boiling a liquid transferred from the preparation tank 2, and a fermentation tank 4 for fermentation in which yeast is added to a liquid transferred from the boiling tank 3, wherein the preparation tank 2, the boiling tank 3, and the fermentation tank 4 can be used for both the production of beer or low-malt beer and the production of distilled liquor.

Anti-drip device for a beverage dispensing assembly. Dispensing line part for use in a beverage dispensing assembly, the dispensing line part comprising:a beverage conduit with a passage for transporting a nonalcoholic beverage through said conduit;an upstream connector arranged for connecting the beverage conduit to a beverage container holding a non-alcoholic beverage, wherein the upstream connector has a beverage contact surface which in use contacts beverage; anda downstream connector, arranged for connecting the beverage conduit to a beverage dispensing system; wherein the beverage conduit extends between the upstream connector and the downstream connector, and wherein the dispensing line part further comprises an exterior liquid trap, arranged for preventing a flow of liquid flowing over an exterior surface of the beverage conduit from reaching the beverage contact surface of the upstream connector.

The present disclosure generally relates to flavonoid compounds, such as hesperetin, and their use for enhancing the perception of alcohol (ethanol) in food, beverages, and other comestible compositions. In certain aspects, the disclosure provides the use of such flavonoid compounds to enhance an alcoholic (ethanolic) flavor of a beverage, for example, a low-alcohol or zero-alcohol beverage. In certain other aspects, the disclosure provides low-alcohol or zero-alcohol beverages containing such flavonoid compounds.

The invention relates to a bioactive polypeptide VVALPAGVAHW as well as a preparation method and application of the bioactive polypeptide VVALPAGVAHW. The bioactive polypeptide VVALPAGVAHW provided by the invention has bitter taste, the crystal of the bioactive polypeptide VVALPAGVAHW is powdery, and the bioactive polypeptide VVALPAGVAHW can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide VVALPAGVAHW provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide VVALPAGVAHW has high bitter taste strength, the bitter taste of wine can be properly improved, and the flavor quality can be possibly improved under certain conditions; on the other hand, the bitter peptide VVALPAGVAHW in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

An anti-drip device for a beverage dispensing assembly (100). 1. A dispensing line portion (102) for use in a beverage dispensing assembly (100), the dispensing line portion (102) comprising: a beverage conduit (150) having a passageway for transporting a non-alcoholic beverage therethrough; an upstream connector (130) arranged to connect the beverage conduit (150) to a beverage container (104) holding the non-alcoholic beverage, the upstream connector (130) having a beverage contact surface that contacts the beverage in use; and a downstream connector (140) arranged to connect the beverage conduit (150) to a beverage dispensing system, the beverage conduit (150) extending between the upstream connector (130) and the downstream connector (140), the dispensing line portion (102) further comprising an outer liquid trap (160) arranged to prevent a flow of liquid flowing over an outer surface of the beverage conduit (150) from reaching the beverage contact surface of the upstream connector (130).

An object of the present invention is to provide a novel beer-taste non-alcoholic beverage having a good depth of taste and a good balance of aftertaste.SOLUTION: According to the present invention, there is provided a beer-taste non-alcoholic beverage having a γ - nonalactone concentration of 0. 001ppm or more. According to the present invention, by containing γ - nonalactone in a beer-taste non-alcoholic beverage so as to be within a predetermined concentration range, it is possible to provide a beer-taste non-alcoholic beverage having a good depth of taste and a good balance of aftertaste, which is advantageous in that it is possible to respond to various preferences and needs of consumers.SELECTED DRAWING: None

The invention relates to the design of bottles for liquids that are usually consumed in small, arbitrary portions, namely alcoholic beverages, as well as edible oils, sauces, syrups, etc.In the bottle for liquid, which has a hollow body with a bottom and a neck with a tip located outside and below the upper end of the neck and exceeding its diameter, according to the inventive concept, the neck has a conical chamfer on the inside, which in the working position serves as a diffuser for the dosed liquid.This makes it possible to interrupt the flow of liquid from the side surface of the neck when pouring out each new portion of the liquid from the bottle. This makes it much easier to interrupt the flow after the next portion has been dispensed.

[Problem] To provide a packaged alcoholic beverage in which the sugar content is kept below a certain level, while excessive alcohol taste and aroma are suppressed, and a method for manufacturing the packaged alcoholic beverage.　[Solution] A packaged alcoholic beverage, wherein the eugenol content is adjusted to exceed 0 ppm or the phosphoric acid content is adjusted to exceed 0 w / v%, and the sugar content is adjusted to less than 0.5 g / 100 mL.

A method for rapidly brewing a malt beverage having 0.00-0.49% alcohol by volume using yeast under aerobic or anaerobic conditions. The yeast undergoes fermentation (minimal yeast contact time) growth during either aerobic or anaerobic conditions, followed by inactivation by boiling. Beverage properties such as sweetness, aldehyde content, flavor actives, pH, mouthfeel, and heat are controlled to mimic popular beer styles. The beverage may be fortified with alcohol or rapidly fully fermented, thereby creating an alcoholic malt beverage containing greater than 0.49% alcohol by volume. The beverage may also be fortified with substances such as cannabis, terpenes, cannabinoids, cannabidiol (CBD), synthetic cannabinoids, mushrooms, or peyote to alter psychoactive or physiological properties. Kombucha, carbonated water, wine, or distilled spirits may also be produced in a rapid time frame using this method.

[Problem] To rapidly respond to demand for each of beer or low-malt beer and distilled liquor and to reduce a production space. [Solution] The present invention relates to an alcoholic beverage production apparatus 1 comprising at least a preparation tank 2 for preparation into which a raw material of an alcoholic beverage is fed, a boiling tank 3 for boiling a liquid transferred from the preparation tank 2, and a fermentation tank 4 for fermentation in which yeast is added to a liquid transferred from the boiling tank 3, wherein the preparation tank 2, the boiling tank 3, and the fermentation tank 4 can be used for both the production of beer or low-malt beer and the production of distilled liquor.

To provide an alcoholic beverage with reduced aftertaste of sweetness, to which lightness of aftertaste and cool feeling are applied.SOLUTION: The problem is solved by an alcoholic beverage including not less than 1 μg / L but not more than 100 μg / L of anisaldehyde.SELECTED DRAWING: None

Described are methods and apparatus for providing a flavoring agent in a permeable material, the flavoring agent in the form of a flavoring apparatus to be used in flavoring a single pour or small volume of an alcoholic beverage. In particular a finishing assembly that can contain a finishing wood retained in a fluid permeable receptacle, the fluid permeable receptacle configured to be placed in a volume of spirit or alcoholic beverage and at least partially submerged in the spirit or the alcoholic beverage.

To provide an alcoholic beverage containing Brown spirits and water-soluble dietary fiber, reduced in aftertaste and enhanced in bitter aftertaste.SOLUTION: An alcoholic beverage comprising Brown spirits, water-soluble dietary fiber, and one or more selected from the group consisting of ethyl laurate and furfurals; the above-mentioned alcoholic beverage wherein the concentration of ethyl laurate is 0. 02-0. 20ppm or the concentration of furfurals is 0. 05-0. 50ppm; and a method for improving the taste of an alcoholic beverage comprising Brown spirits and water-soluble dietary fiber, comprising adding one or more selected from the group consisting of ethyl laurate and furfurals.SELECTED DRAWING: None

Systems and methods are provided that comprise an app with access to a website comprising critiques and ratings of food and beverages by critics for use by potential consumers. The critics are enabled and compensated for their critiques and ratings that increases the critics' efficiency, organization, usefulness, quality, and rewards using cryptocurrencies. The systems and methods comprise a plurality of computer devices operating the app and interfaced with the critiquing and rating website hosted on one or more computer servers on the Internet and supporting critiques by authorized critics using said computer devices. The app comprises a comprehensive rating system that includes ratings for take-out, delivery, and in-store dining. The app supports displaying on the website reviews and ratings of food and alcoholic beverages, pictures of dishes, menus from restaurants and pictures of each dish, rankings of dishes, delineating rankings by ethnicity, and other information.