297 results about "Alcoholic spirits" patented technology

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.

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.

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.

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.

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.

A system and method of warehousing wooden barrels for aging spirit includes applying a film layer to cover a first portion (e.g., top) of the wooden barrel while exposing a second portion (e.g., bottom). This configuration allows liquid leaking from the cask to drain / evaporate while suppressing leakage and evaporation from the headspace, thereby reducing losses. In one form, a tray with a solid / gapless plank is in contact with the end of an upright wooden barrel. The weight from the tray and / or wooden barrels stacked thereon creates a seal and further inhibits steam loss from the headspace when the spirit is aged for an extended period of time.

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

[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.

1. Name of the product in this design: Packaging Bottle. 2. Purpose of this design: This design is mainly 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.

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

The invention discloses a low-temperature synergistic oxidation pretreatment process and application of wood chips for spirit aging and retaining fruit tree characteristic flavor. The method comprises the steps of (1) wood chip preparation, (2) ozone oxidation treatment, (3) ultrasonic-assisted tea polyphenol dipping treatment, (4) infrared gradient drying treatment and (5) natural airing. The process is easy to operate and low in energy consumption, and the application value of the wood chips in ageing of spirits such as whisky and Chinese liquor is remarkably improved.

1. Name of the product in this design: Wine Bottle (Selection No. 1). 2. Purpose of this design: For packaging alcoholic beverages. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color. 6. Other situations requiring explanation: Part A is made of transparent material.

A device for infusing food includes a receptacle attachment element, such as a cork; a vent assembly; a flow valve; and an infuser conduit. The receptacle attachment element attaches to an opening of a receptacle that contains a substance to be infused into a food item, such as a watermelon, and the infuser conduit is in fluid communication with the receptacle attachment element to receive the substance therethrough. The infuser conduit is able to pierce through the food item and insert thereinto to infuse the substance into the food item. In some examples, the substance is flavoring and / or alcohol, such as wine or spirits.