932 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 belongs to the field of food preparation of non-alcoholic beverages, and particularly relates to a medicinal and edible solid beverage and a preparation method thereof. The medicinal and edible solid beverage comprises slow-release particles and functional drinks, the slow-release particles are prepared by performing enzymolysis on medicinal and edible substances by adopting immobilized bromelain and the like, performing microwave foam drying on an enzymolysis filtrate, and then encapsulating the filtrate with beta-cyclodextrin modified by starch sodium octenylsuccinate, the slow-release particles are brewed with boiling water, and the functional drinks are prepared into the medicinal and edible solid beverage. And bioactive compounds can be completely released within 15 minutes. The functional drink is an unstable foaming substance and can be used as a drinking prompt substance, and consumers are reminded to enjoy the solid drink with the best flavor in time by observing the dissipation condition of foam. The medicinal and edible solid beverage disclosed by the invention solves the problem that the optimal flavor of the existing solid beverage cannot be accurately transmitted to consumers, has relatively high sensory evaluation in the aspects of appearance, color, flavor and mouth feel, and also has a relatively good antioxidant effect.

To provide a novel beer-taste fermented alcoholic beverage having favorable taste intensity, aftertaste, and balance while reducing a carbohydrate concentration.SOLUTION: The present invention provides a beer-taste fermented alcoholic beverage having a carbohydrate concentration of 2.5 g / 100 mL or less, wherein: the glycine concentration is 5.5 mg / L or more; the alanine concentration is 4.4 mg / L or more; and the total concentration of glycine and alanine is 10 mg / L or more and 180 mg / L or less.SELECTED DRAWING: None

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.

To provide an alcoholic beverage featuring an enhanced alcohol sensation, along with added or improved freshness and aftertaste richness.SOLUTION: An alcoholic beverage contains eugenol in an amount of 0.1 mg / L or more and 7.0 mg / L or less and cinnamaldehyde in an amount of 0.01 mg / L or more and 1.0 mg / L or less.SELECTED DRAWING: None

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.

The present invention relates to alcoholic beverages having a good content of fruity volatile compounds and a low volatile acidity, in particular thanks to the fermentation process by means of the yeast Cyberlindnera saturnus, preferably of the SPACE strain, and to the use of such a yeast as a food inoculum.

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.

Provided is a method for controlling the quality of an alcoholic beverage, the method comprising: (1) a step for preparing a plurality of probe solutions having different probes, ion intensities, or pH, the probes containing (a) a cationic polymer and (b) an environment-responsive fluorophore, the fluorophore being covalently bonded to a part of the primary amino group in the cationic polymer; (2) a step for mixing the plurality of probe solutions and an analysis sample that contains an alcoholic beverage; (3) a step for measuring the fluorescence intensity of the mixed liquid prepared in step (2); and (4) a step for comparing the fluorescence intensity pattern obtained in step (3) with a fluorescence intensity pattern obtained from a reference sample.

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.

The present invention pertains to composition of a cannabis flavored improvement modification to Agave Derivatives, Liquors, Spirits, Distilled Beverages with formulation concentrates of various strengths of content.The cannabis flavored improvement to agave liquors begins with the process of using the cannabis plant and any of its extracted oils. Extracting the cannabis hashish or cannabis concentrate from Cannabis plant is the process of isolating the active ingredients: cannabin, cannabindon, cannabinine, and cannabinol using vegetable oil as solvent.In the agave, the agave hearts are cooked for a three-day period in underground oven pits of hot. rocks. The hearts are then crushed and mashed with a stone wheel then left to ferment in large barrels, where a small amount of the desired cannabis concentration and water are added. From the fermented mash is a liquid collected and distilled on clay or copper pots.The object of the cannabis flavored improvement to the agave derivatives has the advantage that such consumption will bring a refreshing effect as well as a cooling effect with intense stimulation and enjoyable taste experience. The present invention represents a new composition, method of preparation and applications, above and beyond the prior art of any agave derivatives.

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.