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    Verfahren und Vorrichtung zur Behandlung von Obstbranntweinen
    51.
    发明公开
    Verfahren und Vorrichtung zur Behandlung von Obstbranntweinen 失效
    Verfahren und Vorrichtung zur Behandlung von Obstbranntweinen。

    公开(公告)号：EP0343260A1

    公开(公告)日：1989-11-29

    申请号：EP88107725.9

    申请日：1988-05-13

    申请人： FIRMA ARNOLD HOLSTEIN

    发明人： Holstein, Arnold

    IPC分类号： C12F1/00 ,  C12G3/12

    CPC分类号： C12G3/12 ,  B01D3/001 ,  B01D3/14 ,  B01J19/32 ,  B01J2219/32466

    摘要： Es wird ein Verfahren sowie eine Vorrichtung zur Durchführung des Verfahrens zur Reduzierung von Ethylcarbamat in Steinobstbranntweinen vorgeschlagen. Um einen katalytischen Abbau von schädlichen Cyanidanteilen aus den aufsteigenden Alkoholdämpfen zu erzielen, wird in einer Destillationsapparatur (1) mit Verstärkerkolonne (4) oberhalb des obersten Verstärkerbodens (7) ein Kupfer-­Katalysator (10) mit großer Kupferoberfläche angeordnet, der vom Phlegma (15) des darüberliegenden Dephlegmators benetzt und von den von unten aufströmenden Dämpfen (14) durchströmt wird.

    摘要翻译： 提出了一种用于进行蔗糖果精中氨基甲酸乙酯降解的方法和装置。 为了从上升的酒精蒸气中获得有毒氰化物成分的催化降解，在具有精馏塔（4）的蒸馏装置（1）中，在最上面的精馏塔（7）的上方设置具有大铜表面的铜催化剂（10） 催化剂被来自位于上方的分凝器的冷凝物（15）润湿，并且向上流动的蒸气（14）流过催化剂。

    STRAWBERRY SPIRITS AND PRODUCTION METHOD THEREOF
    52.
    发明公开
    STRAWBERRY SPIRITS AND PRODUCTION METHOD THEREOF 审中-公开

    公开(公告)号：EP3564353A1

    公开(公告)日：2019-11-06

    申请号：EP18020191.5

    申请日：2018-05-03

    申请人： R.G.C.C. Holdings AG

    发明人： Papasotiriou, Ioannis

    IPC分类号： C12G3/12 ,  C12G3/04 ,  C12G3/02

    摘要： Strawberry spirits are products which can be produced using alcoholic fermentation. They result from the distillation of strawberries (genus Fragaria vesca), which thrive in Florina, Western Macedonia, Greece. The spirits are unique because they create a fine fruity aftertaste and spread a pleasant aroma making them suitable for every social occasion.

    BEER OR CIDER CONCENTRATE
    54.
    发明公开
    BEER OR CIDER CONCENTRATE 无效

    公开(公告)号：EP3330362A1

    公开(公告)日：2018-06-06

    申请号：EP16201524.2

    申请日：2016-11-30

    申请人： Anheuser-Busch InBev S.A.

    发明人： The designation of the inventor has not yet been filed

    IPC分类号： C12G3/08 ,  C12C11/11 ,  C12G3/14 ,  C12G3/12

    CPC分类号： C12C11/11 ,  C12G3/085 ,  C12G3/105 ,  C12G3/12

    摘要： A method for preparing beer concentrate, comprising the steps of:
    a) Subjecting beer (1) to a first concentration step comprising nanofiltration (A) or reverse osmosis to obtain a retentate (2) and a fraction comprising alcohol and volatile flavour components (3), wherein the retentate (2) is characterised by the concentration of unfilterable compounds to or higher than 20% (w/w), preferably 30% (w/w), most preferably 40% (w/w), as calculated from density measurement corrected for the alcohol amount;
    b) Subjecting the fraction comprising alcohol and volatile flavour components to a next concentration step (B) comprising freeze concentration, fractionation, preferably being distillation, or reverse osmosis, to obtain a concentrated fraction comprising alcohol and volatile flavour components (4), and a leftover fraction (5);
    c) Subjecting the leftover fraction (5) of the next concentration step (B) to a fractionation, preferably being distillation, an adsorption or a freeze concentration to obtain a second fraction comprising alcohol and volatile flavour components and a second leftover fraction..

    PROCESS FOR THE PRODUCTION OF A BEER OR CIDER CONCENTRATE
    55.
    发明公开
    PROCESS FOR THE PRODUCTION OF A BEER OR CIDER CONCENTRATE 无效

    公开(公告)号：EP3330361A1

    公开(公告)日：2018-06-06

    申请号：EP16201513.5

    申请日：2016-11-30

    申请人： Anheuser-Busch InBev S.A.

    发明人： The designation of the inventor has not yet been filed

    IPC分类号： C12G3/08 ,  C12G3/14 ,  C12G3/12 ,  C12C11/11

    CPC分类号： C12C11/11 ,  C12G3/085 ,  C12G3/105 ,  C12G3/12

    摘要： A method for preparing beer concentrate, comprising the steps of:
    a) Subjecting beer or cider (1) to a first concentration step comprising reverse osmosis and/or nanofiltration and/or ultrafiltration to obtain a retentate (2) and a permeate comprising alcohol and volatile flavour components (3), wherein the retentate (2) is characterised by the concentration of unfilterable compounds equal to or higher than 5% (w/w), preferably 10% (w/w), most preferably 15% (w/w), as calculated from density measurement corrected for the alcohol amount;
    b) Subjecting the retentate (2) to a retentate concentration step comprising forward osmosis to obtain a concentrated retentate (4) and a permeate comprising alcohol and volatile flavour components

    QUINOA-BASED BEVERAGES AND METHOD OF CREATING QUINOA-BASED BEVERAGES
    57.
    发明公开
    QUINOA-BASED BEVERAGES AND METHOD OF CREATING QUINOA-BASED BEVERAGES 审中-公开
    杯酒QUINOABASIS和工艺用于生产饮料ON QUINOABASIS

    公开(公告)号：EP2670833A1

    公开(公告)日：2013-12-11

    申请号：EP11857557.0

    申请日：2011-02-03

    申请人： Kamelgard, Joseph I.

    发明人： Kamelgard, Joseph I.

    IPC分类号： C12G3/02 ,  C12G3/12 ,  C12C12/00 ,  C12R1/865 ,  C12R1/69

    CPC分类号： C12G3/02 ,  C12C7/053 ,  C12G3/12

    摘要： A method of brewing a quinoa-based beverage is made by pre-conditioning a quinoa grain to remove unpleasant flavors from the quinoa. The quinoa grain is then soaked and malted (germinated). After germinating, the quinoa grain is kilned and optionally milled. The quinoa grain is mashed to form a wort, and boiled, optionally using hops, clarifiers, and any other flavorants. The wort is then cooled down to fermentation temperatures, and a Kosher yeast like Saccharomyces cerevisiae added to the wort to ferment. The fermented wort is then optionally conditioned or collected for distillation. The final product is immunochemically safe and gluten-free. Further, provided the product is brewed with Kosher for Passover yeast and in Kosher for Passover facilities, the end product is both Kosher and Kosher for Passover. The fermented quinoa beverage may alternatively be distilled, and aged in Kosher and gluten-free casks, to form a Kosher and gluten-free distillate liquor.

    Alcoholic beverages having fresh and natural aroma of dill, and method of producing the same
    58.
    发明公开
    Alcoholic beverages having fresh and natural aroma of dill, and method of producing the same 有权
    酒精饮料具有清新自然莳萝风味及其生产方法

    公开(公告)号：EP2517575A1

    公开(公告)日：2012-10-31

    申请号：EP12161532.2

    申请日：2012-03-27

    申请人： Stone Grange ApS

    发明人： Elsner, Henrik Irgang

    IPC分类号： A23L1/221 ,  C12G3/00 ,  C12G3/12 ,  C11B9/02

    CPC分类号： C12G3/06 ,  A23L27/11 ,  A23L27/115

    摘要： Provided are processes for producing an ethanolic dill extract concentrate comprising the steps of harvesting green crown dill, which is infused in aqueous ethanol, and destilled to obtain an ethanolic dill extract concentrate with fewer than six dominant peaks, as detected by gas chromatography, which when diluted with aqueous ethanol results in an aquavit having a fresh and natural aroma of dill.

    摘要翻译： 本发明提供其在wässrige乙醇注入和destilled以获得乙醇莳萝提取物浓缩物与少于六个主峰，通过气相色谱法，其中，当所检测的在乙醇莳萝提取物浓缩物的制造包括收获绿色冠萝的步骤的方法，所有 与在具有白兰地莳萝的清新自然的芳香wässrige乙醇结果稀释。

    -GLUCAN-DEFICIENT GENE IN BARLEY, SYNTHETIC GENE, AND USE OF SAME
    59.
    发明公开
    -GLUCAN-DEFICIENT GENE IN BARLEY, SYNTHETIC GENE, AND USE OF SAME 审中-公开
    - 葡萄糖基因，合成基因组

    公开(公告)号：EP2402440A1

    公开(公告)日：2012-01-04

    申请号：EP10746257.4

    申请日：2010-02-25

    申请人： Incorporated Administrative Agency National Agriculture and Food Research Organization ,  National University Corporation Okayama University

    发明人： TONOOKA Takuji ,  YOSHIOKA Toji ,  AOKI Emiko ,  TAKETA Shin

    IPC分类号： C12N15/09 ,  A01H1/00 ,  A23K1/14 ,  A23L1/30 ,  C12C11/00 ,  C12G3/12 ,  C12N1/15 ,  C12N1/19 ,  C12N1/21 ,  C12N5/10

    CPC分类号： A01H5/10 ,  A23K10/30 ,  A23L7/104 ,  A23L7/25 ,  A23L33/10 ,  C07K14/415 ,  C12C1/18 ,  C12C2200/01 ,  C12G3/12 ,  C12N15/8245 ,  C12N15/8246

    摘要： A Genomic DNA and a cDNA of a β-glucan-deficient gene in a barley and of a β-glucan synthesis gene in a barley, a barley having the genomic DNA of a β-glucan-deficient gene and a method for breeding the same, a method for producing an alcohol or a fermented food using barley kernels decreasing or deficient in β-glucan, and an animal feed composition are provided. A Genomic DNA of a β-glucan-deficient gene consisting of a base sequence having 90% or more homology to the base sequence of SEQ ID NO: 1 and producing a protein lacking a β-glucan synthesis activity when transcribed and translated, and a breeding method comprising a step of selecting a barley by determining the barley as having a β-glucan-deficient gene when the base corresponding to position 4,275, or corresponding to position 2,385, of the gene consisting of the base sequence of SEQ ID NO: 4 located near the centromere of chromosome 7H of the barley is mutated from G to A.

    摘要翻译： A大麦中的β-葡聚糖缺乏基因和大麦中的β-葡聚糖合成基因的基因组DNA和cDNA，具有β-葡聚糖缺乏基因的基因组DNA的大麦及其育种方法 提供了使用大麦籽粒减少或不足的β-葡聚糖的醇或发酵食品的制造方法和动物饲料组合物。 一种由β-葡聚糖缺失基因组成的基因组DNA，其由与SEQ ID NO：1的碱基序列具有90％或更高同源性的碱基序列组成，并在转录和翻译时产生缺少β-葡聚糖合成活性的蛋白质，以及 育种方法包括当对应于由SEQ ID NO：4的碱基序列组成的基因的位置4,275或对应于位置2,385的碱基时，通过测定大麦具有β-葡聚糖缺陷基因来选择大麦的步骤 位于大麦染色体7H的着丝点附近的G从G突变为A.