Alcoholic Beverage Preparation TRIZ Cases
- Vacuum Distillation for Cocktail Flavor Preservation
Vacuum distillation extracts volatile flavor compounds from organic materials using low-temperature ethanol boiling and two-stage condensation.
- Solid CO2 Dosing Apparatus with Centrifugal Separator
Centrifugal separation isolates solid carbon dioxide from gas mixtures in a dosing apparatus, resolving precision bottlenecks in beverage oxygen displacement.
- Chitosan Additive for Alcoholic Beverage Pungency Reduction
Adding 0.1 to 5 ppm chitosan reduces alcohol pungency while preserving clean aroma in packaged drinks.
- Potato Patina Fining Agent for Wine Clarification
Continuous in-line addition of potato patina stabilizes red wines and prevents membrane clogging.
- Adsorbent Resin Device for Removing Bitter Taste from Beverages
An absorbent resin element extracts unwanted taste components from drinks without adding foreign substances.
- Liquid Smoke Infusion for Beverage Flavoring Without Aging
A liquid smoke infusion system introduces pre-dosed smoke elements directly into beverages to impart smoky flavor.
- Alcoholic Beverage Steviol Glycoside Taste Masking
A beverage formulation uses specific steviol glycosides and preservatives to create a natural taste profile.
- Bourbon Flavor Replication via Volatile Compound Segmentation
A method replicates bourbon taste by combining specific volatile organic compounds like 4-ethyl phenol and linalool to create consistent flavor profiles.