108424 ⎘
Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
Sub-classes:WINE DEHAZING METHODS AND COMPOSITIONS
#2PROTEASES FOR BEER HAZE REDUCTION
#3Flavin-Containing Monoamine Oxidase MAO6sh Capable of Degrading Biogenic Amines and Application Thereof
#4METHOD FOR PRODUCING BEER
#5COMPOSITIONS COMPRISING YEAST CELLS AND POLYPHENOLS AND THEIR USE
#6SYSTEMS AND METHODS FOR CONTROLLING ATTENUATION IN A FERMENTATION PROCESS
#7SYSTEMS AND METHODS FOR CONTROLLING ATTENUATION IN A FERMENTATION PROCESS
#8PROTEASES FOR BEER HAZE REDUCTION
#9METHOD AND MEANS FOR PROCESSING BEVERAGES
#10METHODS AND COMPOSITIONS FOR REDUCING SMOKE TAINT IN FERMENTED BEVERAGES
#11PROTEASES FOR BEER HAZE REDUCTION
#12METHODS AND DEVICES FOR PAPILLARY SUTURING
#13COMPOSITIONS COMPRISING YEAST CELLS AND POLYPHENOLS AND THEIR USE
#14Systems and methods for controlling attenuation in a fermentation process
#15USE OF AN ADDITIVE TO IMPROVE THE QUALITY OF BEVERAGES BASED ON PLANT MUSTS
#16Methods and devices for papillary suturing
#17RIBOFLAVINASE ENZYMES AND THEIR USE TO PREVENT OFF FLAVOR IN BREWING
#18Enzymatic method for removing sulphite
#19Clarified fermented beverages, and a method thereof
#20COMPOSITIONS COMPRISING YEAST CELLS AND POLYPHENOLS AND THEIR USE
#21Flavour stable beverages
#22Mycotoxin-binders
#23PREPARATION OF A STABLE BEVERAGE
#24WINEMAKING METHOD WITHOUT THE ADMIXTURE OF SULPHUR DIOXIDE, USING CHITOSAN-BASED FILMS
#25Method To Reduce Biogenic Amine Content in Food
#26METHOD FOR WINE FILTRATION
#27METHOD FOR THE PREVENTION OR REDUCTION OF HAZE IN BEVERAGES
#28Use of hop acids in fuel ethanol production
#29Composition for Stabilising a Dietary Aqueous Liquid Sensitive to Oxidation
#30Protein hydrolysates enriched in peptides having a carboxy terminal proline residue
#31ENHANCING THE EFFECTIVE CONCENTRATION OF LYSOZYME IN WINE
#32Method of fermenting wort
#33Compositions for improving the flavor of alcoholic beverage made from grape
#34Method for aging alcoholic liquids
#35USE OF HOP ACIDS IN FUEL ETHANOL PRODUCTION
#36Use of HOP acids in fuel ethanol production
#37Use of hop acids in fuel ethanol production
#38Method for the prevention or reduction of haze in beverages
#39Compositions for improving the flavor of alcoholic beverage made from grape
#40Genes encoding novel proteolytic enzymes