Processing

Please wait...

Settings

Settings

Goto Application

1. WO2018156009 - METHOD OF USING A MAGNETIZED ANIONIC MINERAL WATER FOR IMPROVING ORGANOLEPTIC PROPERTIES OF ALCOHOLIC BEVERAGES

Note: Text based on automatic Optical Character Recognition processes. Please use the PDF version for legal matters

[ EN ]

CLAIMS

1 . A method for improving an organoleptic properties of beverage substance, comprising steps of;

pouring a magnetized liquid into a container; and

soaking the beverage substance into the container, in such way that the magnetized liquid weaken intra-molecular bonding and enhance the inter-molecular bonding of the liquid molecules to form a magnetic field such that the organoleptic properties of the beverage substance improved without having direct contact to the substance using a magnetized liquid.

2. The method according to claim 1 , the beverage substance is stored in another container before soaking into the first container.

3. The method according to claim 1 , the container is a closed or open ended container.

4. The method according to claim 1 , further includes producing the magnetized liquid using a plurality of filtration medium, comprising steps of:

passing the liquid through ion-exchange medium (103) for releasing negative ions of the liquid to form an ionized liquid;

enhancing the micro-nutrient density of the ionized water using an alkalizing minerals;

forming the liquid into a smaller water molecule cluster with higher vibrational energy at molecular level and increase oxygen content of the liquid by using FIR emitting ceramic (105); and

forming a magnetic field for increasing zeta potential of calcite and changing physical and chemical properties of the liquid molecules by using a magnetized medium.

5. The method according to claim 1 , the steps of improving the organoleptic properties of beverage substance by modification of tannins structures and content.

6. The method according to claim 1 , further comprising steps of using a magnetized ball to increase viscosity and water vaporization rate, and reducing water tension of the magnetized water (107).

7. A system for improving an organoleptic properties of beverage substance comprising a magnetized liquid poured into a container,

wherein the beverage substance soaked into the container, in such way that the magnetized liquid weaken intra-molecular bonding and enhance the inter-molecular bonding of the liquid molecules to form a magnetic field such that the organoleptic properties of the beverage substance improved without having direct contact to the substance using a magnetized liquid.

8. The system (100) according to claim 7, wherein the magnetized liquid produced using a plurality of filtration medium, in which the filtration medium comprising:

ion-exchange medium (103) for releasing negative ions of the liquid to form an ionized liquid,

alkalizing minerals for enhancing the micro-nutrient density of the ionized liquid; Far Infrared Rays (FIR) ceramic balls emitting far infrared energy for assisting the liquid form into smaller water molecule cluster with higher vibrational energy at molecular level and increasing oxygen content of the liquid; and

magnetized medium (106) for increasing zeta potential of calcite and changing physical and chemical properties of the liquid molecules to form a magnetic field.

9. The system (100) according to claim 7, wherein the organoleptic properties of beverage substance is improved by modification of tannins structures and content.

10. The system (100) according to claim 7, wherein the magnetized medium (106) further increase viscosity and water vaporization rate, and reduce water tension of the magnetized water (107).