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Class Information
Number: 426/15
Name: Food or edible material: processes, compositions, and products > Fermentation processes > Alcoholic beverage production or treatment to result in alcoholic beverage > Of fruit or fruit material
Description: Processes wherein the substrate to be fermented is a fruit or fruit derived material.
Patents under this class:
| Patent Number |
Title Of Patent |
Date Issued |
| 7625745 |
Alcohol-tolerant malolactic strains for the maturation of wines with average or high pH |
Dec. 1, 2009 |
| 7250300 |
Method and means for the determination of total acid |
Jul. 31, 2007 |
| 7247327 |
Process for producing wort for fermented malt drinks |
Jul. 24, 2007 |
| 7244456 |
Mushroom wine |
Jul. 17, 2007 |
| 7220439 |
Wine aging method and system |
May. 22, 2007 |
| 7198809 |
Method and system for removing harmful gases from wines and other beverages |
Apr. 3, 2007 |
| 7112346 |
Method of inducing malolactic fermentation in wine or fruit juice by direct inoculation with a non-activated started culture |
Sep. 26, 2006 |
| 7022354 |
Process for producing fermentation product |
Apr. 4, 2006 |
| 6821533 |
Antimicrobial lees |
Nov. 23, 2004 |
| 6805885 |
Fermentation vat |
Oct. 19, 2004 |
| 6793957 |
Process for the preparation of herbal wines from Himalayan berries |
Sep. 21, 2004 |
| 6537600 |
Multiple-stage energy-efficient produce processing system |
Mar. 25, 2003 |
| 6391296 |
Method of stabilizing useful protein and useful protein compositions |
May. 21, 2002 |
| 6309679 |
Method of improving processes using pectinase enzymes with noble gases |
Oct. 30, 2001 |
| 6284518 |
Synthetic media for the production of malolactic starter cultures |
Sep. 4, 2001 |
| 6265000 |
Process for the production of carbonated alcoholic beverages using koji, malt, and various fermentation media |
Jul. 24, 2001 |
| 6203826 |
Process for making a low-alcohol wine |
Mar. 20, 2001 |
| 6106872 |
Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained |
Aug. 22, 2000 |
| 6033887 |
Dehydrated polysaccharide gel containing microorganisms, a sugar and a polyol for producing fermented drinks |
Mar. 7, 2000 |
| 5997913 |
Method enhancing flavor and aroma in foods by overexpression of .beta.-glucosidase |
Dec. 7, 1999 |
| 5993865 |
Beverage and a method of preparing it |
Nov. 30, 1999 |
| 5976583 |
Apparatus and method for protecting wine aging in casks from exposure to air |
Nov. 2, 1999 |
| 5840353 |
Process for the preparation of a food product |
Nov. 24, 1998 |
| 5817359 |
Methods for dealcoholization employing perstration |
Oct. 6, 1998 |
| 5629187 |
Process and apparatus for forming solid particles by cross-linking drops of a cross-linkable material with a cascading stream of cross-linking agent |
May. 13, 1997 |
| 5627063 |
Dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance |
May. 6, 1997 |
| 5627062 |
Preparation of a dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance for producing fermented drinks |
May. 6, 1997 |
| 5607854 |
Composition for inducing malolactic fermentation using Leuconostoc oenos strains accession numbers DSM 7008-DSM 7015 |
Mar. 4, 1997 |
| 5567451 |
Alginate or pectate gel deficient in gelling ions for use in binding metal ions |
Oct. 22, 1996 |
| 5510125 |
Process for selective removal of sugar from beverages |
Apr. 23, 1996 |
| 5486367 |
Enzymatic method for accelerating fermentation of comestible products |
Jan. 23, 1996 |
| 5484721 |
Process and apparatus for forming solid particles by cross-linking drops of a cross-linkable material with a free-falling stream of cross-linking agent |
Jan. 16, 1996 |
| 5460837 |
Preparation and use of a malolactic ferment biomass |
Oct. 24, 1995 |
| 5413925 |
Cartridge for fermentation of sugar-containing beverages |
May. 9, 1995 |
| 5389532 |
Process of producing a dehydrated polysaccharide gel containing microorganisms for preparing fermented drinks |
Feb. 14, 1995 |
| 5385741 |
Calcium alginate gel partially deficient in calcium ions for use in binding metal cations |
Jan. 31, 1995 |
| 5330774 |
L-malic acid degrading yeast for wine making |
Jul. 19, 1994 |
| 5266337 |
Process of producing a fermentation product with reduced ethanol content |
Nov. 30, 1993 |
| 5104665 |
Malolactic fermentation of wine |
Apr. 14, 1992 |
| 5093141 |
Product and process for production of alcohol-free wines or alcohol reduced wines and brandy |
Mar. 3, 1992 |
| 5079011 |
Method using immobilized yeast to produce ethanol and alcoholic beverages |
Jan. 7, 1992 |
| 5077060 |
Method of inducing the decarboxylation of malic acid in must or fruit juice |
Dec. 31, 1991 |
| 5070019 |
Immobilization of yeast in alginate beads for production of alcoholic beverages |
Dec. 3, 1991 |
| 5059431 |
Process for deacidifying wine |
Oct. 22, 1991 |
| 5055308 |
Acid urease preparations for alcoholic beverages |
Oct. 8, 1991 |
| 5024845 |
Method of reducing L-malic acid in juice medium |
Jun. 18, 1991 |
| 5019410 |
Yeast package |
May. 28, 1991 |
| 4983407 |
Process for producing marmelo wines |
Jan. 8, 1991 |
| 4981700 |
Process for producing sparkling wines |
Jan. 1, 1991 |
| 4978538 |
Method of riddling fermented bottled wines |
Dec. 18, 1990 |
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