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公开(公告)号：EP0922009B1
公开(公告)日：2000-12-06
申请号：EP97934213.6
申请日：1997-07-11
IPC分类号： B67C3/22
CPC分类号： B67C3/007
摘要： An apparatus for detecting the absence of a metal vent tube (28) from a bottle filling machine (10) comprises a nozzle (52) that produces a stream (56) of electrically conductive liquid which strikes the vent tube. A solenoid valve (62) controls the flow of liquid to the nozzle and is activated by a control signal from the controller of the bottle filling machine. The apparatus also includes a generator (66) which produces a signatured signal that is applied to the nozzle. A detector circuit has an input coupled to the frame of the bottle filling machine for detecting whether the signatured signal is present in the frame due to conduction from the vent tube. The detector responds to a failure to detect the signatured signal at the input by producing an output signal which indicates the absence of the vent tube. The controller responds to the detector output signal by shutting down the bottle filling machine until corrective action is taken.
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公开(公告)号：EP0975736A1
公开(公告)日：2000-02-02
申请号：EP98913384.8
申请日：1998-04-02
发明人： GOLDSTEIN, Henry , TING, Patrick, L. , SCHULZE, William, G. , MURAKAMI, Aki, A. , LUSK, Lance, T. , YOUNG, Velta, D.
摘要： The isolation and characterization of a group of odorless and non-volatile glycosides from extracted hops (hop solids which have been previously extracted with non-polar solvents) is disclosed. These glycosides are water soluble and consist of a group of aromatic compounds conjugated to mono-, di-, and trisaccharides. These glycosides are responsible for the formation of kettle hop flavor and taste through both chemical and biological transformations. When these glycosides are transformed, they yield an essence and flavorant which imparts a kettle hop flavor and taste when the essence and flavorant is added to an unhopped beer. These kettle hop flavor essences and flavorants provide economy, consistency, flexibility, quality, and convenience to the brewing process because only one unhopped wort is required to brew a stock of unhopped beer. The unhopped beer can then be dosed with the desired amount of kettle hop flavor essence and flavorant.
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3.发明公开SYSTEM FOR DETECTING MISSING VENT TUBES ON A BOTTLE FILLING APPARATUS 失效SYSTEM FOR MISSING返回煤气管道在装瓶设备检测
公开(公告)号：EP0922009A1
公开(公告)日：1999-06-16
申请号：EP97934213.0
申请日：1997-07-11
IPC分类号： B67C3
CPC分类号： B67C3/007
摘要： An apparatus for detecting the absence of a metal vent tube (28) from a bottle filling machine (10) comprises a nozzle (52) that produces a stream (56) of electrically conductive liquid which strikes the vent tube. A solenoid valve (62) controls the flow of liquid to the nozzle and is activated by a control signal from the controller of the bottle filling machine. The apparatus also includes a generator (66) which produces a signatured signal that is applied to the nozzle. A detector circuit has an input coupled to the frame of the bottle filling machine for detecting whether the signatured signal is present in the frame due to conduction from the vent tube. The detector responds to a failure to detect the signatured signal at the input by producing an output signal which indicates the absence of the vent tube. The controller responds to the detector output signal by shutting down the bottle filling machine until corrective action is taken.
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公开(公告)号：EP0873396A1
公开(公告)日：1998-10-28
申请号：EP95929412.0
申请日：1995-08-07
发明人： TRIPP, Matthew, L. , RADER, Sydney, R. , RYDER, David, S. , CHAUDHARY, Vinod, K. , MIZERAK, Robert, J. , SCHULZE, William, G.
摘要： A method is disclosed of preparing a colorless, clear beer by a method including ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. Methods of preparing improved nonalcoholic malt beverages and making natural beer foaming components also are disclosed.
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公开(公告)号：EP0832177A1
公开(公告)日：1998-04-01
申请号：EP96914726.0
申请日：1996-05-21
发明人： RADER, Sydney R. , TRIPP, Matthew L. , TING, Patrick L. , CHAUDHARY, Vinod K. , GOLDSTEIN, Henry , MIZERAK, Robert J. , RAO, Subba C. , RYDER, David S. , WILKINSON, Hetvin A.
摘要： A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.
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公开(公告)号：EP0424756B1
公开(公告)日：1994-05-11
申请号：EP90119628.7
申请日：1990-10-12
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公开(公告)号：EP0393268B1
公开(公告)日：1993-09-22
申请号：EP89303867.9
申请日：1989-04-19
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公开(公告)号：EP0424756A2
公开(公告)日：1991-05-02
申请号：EP90119628.7
申请日：1990-10-12
摘要： Malt beverages having less than 0.5% v/v alcohol content are made by combining wort with a thick yeast slurry and fermenting sugars in the wort at about 3°C to 7.5°C for 0.5 to 10 hours. The wort has a high extract content, at least 14% by weight. The yeast slurry is obtained from a prior beer fermentation and includes at least 10% by weight of yeast and the balance beer. The wort is combined with at least 10% to 20% v/v of the yeast slurry in the fermentation step.
摘要翻译： 通过将麦芽汁与浓酵母浆结合并在麦芽汁中在约3℃至7.5℃下发酵糖0.5至10小时制备具有小于0.5％v / v醇含量的麦芽饮料。 麦芽汁具有高提取物含量，至少14重量％。 酵母浆液是从以前的啤酒发酵得到的，并且包括至少10重量％的酵母和余量的啤酒。 在发酵步骤中麦芽汁与酵母浆液的至少10％至20％v / v组合。
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9.发明授权
公开(公告)号：EP0237221B1
公开(公告)日：1990-11-14
申请号：EP87301556.4
申请日：1987-02-24
发明人： Cronan, Charles L.
IPC分类号： G01N13/00
CPC分类号： G01N13/02 , G01N2013/0241
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公开(公告)号：EP0057785A3
公开(公告)日：1982-09-08
申请号：EP81305121
申请日：1981-10-29
IPC分类号： C12G03/08
CPC分类号： C12G3/085
摘要： A method of preparing an alcoholic base for the preparation of stable flavored alcoholic beverages which do not form off aromas on storage comprises treating a feed which contains labile components which can in the presence of flavoring agents cause off aromas upon storage by reverse osmosis employing a membrane which does not permit said labile components to pass therethrough, collecting the permeate which passes through said membrane to obtain an improved alcoholic base, and after the labile components which cause off aromas have been removed adding flavoring agents to the alcoholic base to obtain a stable flavored alcoholic beverage.
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