Alcoholic Beverage Preparation TRIZ Cases
- Agave Cell Culture Production for Rapid Tequila Fermentation
Light and added carbon dioxide help agave cell cultures produce sugars, cutting tequila production from twelve years to 24 weeks.
- Sulfur Dioxide Reduction in Fermented Beverages for Aluminum Packaging
Micro-oxygenation, peroxide, pH adjustment, and binding agents reduce sulfur dioxide, limiting H2S and flavor loss in aluminum packages.
- Catalytic Distilled Spirit Maturation for Consistent Congener Levels
Catalytic materials and controlled heating accelerate spirit maturation, target congener levels, and reduce time and evaporation losses.
- Nitrogen-CO2 Carbonation Ratios for Non-Alcoholic Wine Mouthfeel
Nitrogen-CO2 ratios help non-alcoholic wine mimic alcoholic wine mouthfeel.
- Kombucha Alcoholic Beverage Brewing With Staged Fermentation
Separate fermentation vessels and final blending produce 3–7% ABV kombucha while balancing alcohol content with probiotic retention.
- Baijiu Health Cultivation Wine With Ultrasonic Herbal Extraction
This case combines preprocessed traditional medicines with Baijiu fermentation and ultrasonic extraction for functional health wine.
- Energized Beverage Acoustic Treatment for Absorption Without Taste Changes
Low-energy shock waves increase beverage absorption while preserving taste and appearance.
- Chitosan-Phytate Polymer for Wine Oxidation and Crystal Control
This cross-linked polymer chelates iron and calcium in wine, reducing oxidation and crystal formation while preserving aroma.
- Long-Narrow Adsorption System for Authentic Flavor Concentration
A narrow, extended adsorption path uses sorbents and controlled temperature to enrich polar and non-polar flavorings without thermal aroma loss.