845 results about "Alcoholic spirits" patented technology

Integrated intelligent system for beverage production, including distilled spirits and various brewed or fermented products, combining traditional methods with advanced technologies. System incorporates controlled fermentation unit, advanced distillation apparatus, and accelerated aging unit using novel methods like ultrasonic waves and thermal cycling. Real-time analysis system employs multiple sensors for continuous chemical composition monitoring throughout production process. Intelligent control mechanism optimizes processes and adjusts parameters dynamically. Chemical fingerprinting system enables precise quality control and authenticity verification. Flexible interface allows for customization of beverage profiles based on desired flavor characteristics and market demands. Specialized unit creates complex non- alcoholic alternatives. System adapts to different production scales and beverage types. Represents significant advancement in beverage production technology, offering unprecedented control, consistency, efficiency, and rapid product development across various beverage categories.

This disclosure relates to an AI-driven, non-invasive system configured to analyze whiskey color and maturation outcomes based on sensor-tracked environmental and chemical variables through integrated machine-learning, high-accuracy volume sensing, dielectric-based proof monitoring, and environmental data analysis to forecast how whiskey will age inside a barrel over time, and by leveraging real-time barrel data such as time, proof, volume, temperature, humidity, and evaporation rates, the AI model can accurately analyze the final color, proof, and optimal aging duration for whiskey and other barrel-aged spirits, which can allow distilleries to reduce inconsistencies, improve yield management, and enhance quality control without relying on manual sampling or invasive testing.

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.

Bottle or container for beverages and liquids, including alcohol, spirits and non-alcoholic liquids and beverages

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.

To provide a beer-flavored fermented alcoholic beverage with a reduced sensation of prickliness in a mouth.SOLUTION: A beer-flavored fermented alcoholic beverage has a total pyrazine content of 10 ppb or less in the beverage, with a total furan content of 1100 ppb or more.SELECTED DRAWING: None

1. Name of the product in this design: Wine Bottle (Auspicious Clouds Across the Land). 2. Purpose of this design: A wine bottle for holding alcoholic beverages. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

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.

The purpose of the present invention is to provide a novel beer-flavor fermented alcoholic beverage which has a reduced sugar concentration and a good balance between taste strength and aftertaste. The present invention provides a beer-taste fermented alcoholic beverage having a saccharide concentration of 2.5 g / 100 mL or less, the beer-taste fermented alcoholic beverage having a glycine concentration of 5.5 mg / L or more, an alanine concentration of 4.4 mg / L or more, and a total concentration of glycine and alanine of 10 mg / L or more and 180 mg / L or less.

1. Name of the Design Product: Wine Bottle (Kunlun). 2. Use of the Design Product: This design product is used for containing alcoholic beverages. 3. Design Key Points of the Design Product: Lies in the combination of shape and pattern. 4. Picture or Photograph that Best Illustrates the Design Key Points: Perspective View of Design 1. 5. Design 1 is designated as the basic design. 6. Other Situations Requiring Explanation: Other Explanation: The body of this design is made of transparent material.

1. Name of the product in this design: Wine Bottle (Qimen Black Tea Wine). 2. Purpose of this design: A wine bottle for holding alcoholic beverages. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

1. Name of the design product: Wine bottle. 2. Use of the design product: A bottle for holding alcoholic beverages. 3. Design feature of the design product: Lies in the shape. 4. Picture or photograph that best shows the design feature: Perspective view. 5. The bottom surface of this design product is a part that is not easily seen or not seen during use, and the bottom view is omitted.

The purpose of the present invention is to provide a novel beer-flavored non-alcoholic beverage in which flavor richness, and the harshness and astringency in the aftertaste are improved. According to the present invention, provided is a beer-flavored non-alcoholic beverage containing furfural and / or 5-methyl furfural, wherein the furfural concentration is 0.02 ppm to 70 ppm, the 5-methyl furfural concentration is 0.01 ppm to 70 ppm, and a real extract is 2.0 mass% or more. The present invention is advantageous in that, by containing furfural and / or 5-methylfurfural within a predetermined concentration range in a beer-flavored non-alcoholic beverage, it is possible to provide a beer-flavored non-alcoholic beverage in which flavor richness, and the harshness and astringency in the aftertaste are improved, and it is possible to meet diverse preferences and needs of consumers.

This invention belongs to the field of alcoholic beverage processing technology, specifically relating to a high-purity ginkgo wine and its preparation method. The preparation method comprises the following steps: ginkgo slurry undergoes preliminary enzymatic hydrolysis with neutral protease and amylase, followed by secondary enzymatic hydrolysis with pectinase and sodium bisulfite; brewing yeast fermentation broth is added for pre-fermentation; glutamine transaminase, *Saccharomyces cerevisiae* fermentation broth, and *Candida valerate* fermentation broth are added for post-fermentation; and finally, distillation and filtration are performed to obtain the ginkgo wine. This invention achieves complete decomposition and fermentation of ginkgo kernels through a two-step enzymatic hydrolysis and two-step fermentation process. The preparation method has advantages such as simple process and low cost, which is beneficial for industrial production; the prepared ginkgo wine has advantages such as clarity, strong aroma, high alcohol content, and low acidity.

1. Name of the Design Product: Wine Bottle (Idle Guest). 2. Use of the Design Product: For holding alcoholic beverages and as a decorative ornament. 3. Design Feature of the Design Product: Lies in the combination of shape and pattern. 4. Picture or Photograph that Best Illustrates the Design Feature: Perspective view.

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

1. Name of the product in this design: Wine Bottle (Jianghu Zhizun). 2. Purpose of this design: Packaging of alcoholic beverages. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

1. Name of the design product: Wine bottle. 2. Use of the design product: A container for holding alcoholic beverages. 3. Design key points of the design product: Lies in the shape. 4. Picture or photograph that best shows the design key points: Perspective view 1.

A filtration system comprising activated charcoal and alternating filtering and regenerating modes for sustainable filtering of a spirit distillate. The filtering mode is a reverse-gravity filtration method wherein distillate is pumped upward from a bottom end of a filter chamber to a top end of the filter chamber and wherein the filter chamber comprises activated charcoal of various pore sizes to capture impurities from the distillate. The cleaning mode is a gravity-flow steam-regeneration method wherein steam flows downward from the top end of the filter chamber to the bottom end of the filter chamber regenerating the activated charcoal. The system alternates between the reverse-gravity filtration method and gravity-flow steam regeneration method through the use of a series of input and output ball valves at the top end of the filter chamber and a series of input and output ball valves at the bottom end of the filter chamber.

1. Name of the designed product: wine bottle. 2. Use of the designed product: used as a container for wine or alcoholic beverage. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: front view.

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.

1. Name of the product in this design: Wine Bottle. 2. Purpose of this design: Container for holding alcoholic beverages. 3. The key design features of this product are its overall shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.