466 results about "Alcoholic spirits" 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.

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

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 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.

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.

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 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.

1. Name of the product in this design: Wine Bottle (Yangshao Wine Bottle 480). 2. Purpose of this design: This design is 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 design's key points: 3D view 1.

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

1. Name of the product in this design: Wine Bottle. 2. Purpose of this design: For storing 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 design's key points: a 3D model. 5. The bottom of this design has been shown in other views, so the bottom view is omitted. 6. This product is made of transparent material.

The purpose of the present invention is to provide a novel beer-taste fermented alcoholic beverage in which, despite the purine concentration being reduced, deterioration of flavor and aroma, reduction in crispness of bitterness, and intensity of astringency resulting from the reduction in purine concentration are ameliorated. The present invention provides a beer-taste fermented alcoholic beverage having a purine concentration of 35,000 ppb or lower, wherein the iron concentration is 0.02 ppm or greater, and the furfuryl acetate concentration is 3 ppb or greater. According to the present invention, it is possible to provide a beer-taste fermented alcoholic beverage in which the purine concentration is reduced, wherein, despite the purine concentration being reduced, the flavor and aroma are excellent, and crispness of bitterness and intensity of astringency are improved, due to the iron concentration being set to a prescribed value.

[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.

The invention relates to the technical field of wine distillation, and discloses intelligent temperature control gradient type wine distillation equipment and a control method. The equipment comprises a reaction furnace, an inner container arranged in the reaction furnace, a heating wire arranged between the reaction furnace and the inner container, a reaction chamber arranged in the inner container, a feeding pipe and a condensation pipe which are communicated to the reaction chamber, a ventilation pipe arranged at the top of the reaction chamber, and a heating medium arranged between the inner container and the reaction chamber, a cleaning assembly and a temperature control assembly; according to the intelligent temperature control gradient type wine distillation equipment, water bath heating is adopted, the temperatures of all positions of the reaction chamber are consistent through a heating medium, in order to enhance the uniformity of the temperature of the heating medium, paddles are arranged in the equipment to stir the heating medium, the temperature of part of the medium is prevented from being too high, medium liquid continuously flows to transfer heat, and heat accumulation is prevented; after raw wine is heated, distilled and purified, vinasse on the inner wall is blown off by the fan, and the vinasse is pushed into the central pipe to be discharged by the push disc arranged at the bottom, so that the cleaning of the reaction chamber can be completed.

1. Name of the product in this design: Wine Bottle (Doucai Azure Dragon Embracing the Moon Bottle). 2. Purpose of this design: This design is used for packaging 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 design's key points: a 3D model.

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.

1. Name of the product in this design: Wine Bottle (78-C). 2. Purpose of this design: Container 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 features: the front view.

Compositions and methods for producing low alcohol or non-alcoholic beverages containing hydrophobic or water immiscible compounds, where the low alcohol or non-alcoholic beverages have desirable organoleptic properties, including but not limited to taste, texture, color, and aroma. To incorporate the hydrophobic compounds into the composition, the composition is emulsified so that the hydrophobic fraction forms vesicles in a continuous phase formed by the water and a non-aqueous solvent. The emulsion has a low water content and serves a shelf stable concentrate, which can be mixed with water, tonic water, soda water, fruit juice, or combinations thereof, to form a beverage having similar taste to corresponding mixed drinks.

A device for refilling a final container with at least one wine or spirit, comprises a hollow body forming a reservoir, and, at or near a first end of the hollow body, separate first and second orifices which are in fluid communication with the reservoir. The first orifice is in fluid communication with the reservoir via a tube extending through the reservoir.

1. Name of the designed product: ice bucket (handle). 2. Use of the designed product: used for containing ice cubes, ice water, alcoholic beverages, etc. 3. Design points of the designed product: in shape. 4. Picture or photo that best indicates the design points: perspective view.

1. The name of this design product: Wine Bottle (Red Abstract). 2. Purpose of this design product: This design product is used to hold liquids such as alcoholic beverages. 3. The key design points of this product are the combination of shape, pattern and color. 4. The picture or photo that best illustrates the design points: three-dimensional picture. 5. The design for which protection is sought includes color.

1. The name of the design product: label (alcoholic beverage). 2. The use of the design product: label for sticking on the packaging cans, boxes, bottles. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view. 5. The design product is a flat product, omitting the left view, right view, top view, bottom view.