A beverage maker may include a fermenter having an opening; a fermentation lid hinged to the fermenter and configured to open and close the opening from above; a hinge shaft connected to the fermentation lid and configured to rotate with the fermentation lid; a rotary gear connected to the hinge shaft; and a gear damper provided at the fermenter and engaged with the rotary gear.

The invention relates to methods of producing an alcohol-reduced fermented beverage, and to a resulting alcohol-reduced fermented beverage. The invention further relates to an use of a fermentative yeast that is not capable of completely converting glucose, maltose and/or maltotriose into ethanol, for the production of an alcohol-reduced fermented beverage.

A beverage making pack may include a flexible container having a beverage making space, a pack body to which the flexible container is coupled and which has a pack opening communicating with the beverage making space and a seating part seated on a fermentation tank module, a tube connected to a lower portion of the pack body and accommodated in the flexible container, and a cap configured to open/close the pack opening.

A fermentation and aging apparatus may include a fermentation tank, into which a fermentation container may be put, an object to be fermented being accommodated in the fermentation container, a first channel connected with the fermentation tank and opened and closed by a first valve, a second channel connected with the fermentation tank and opened and closed by a second valve, a pressure sensor provided in the first channel, an air pump configured to supply air to the fermentation tank, and a controller configured to close the first valve and the second valve based on a beverage making start request, drive the air pump, and detect whether the fermentation container is put into the fermentation tank, based on a pressure measured by the pressure sensor.

Device 1 for mixing the contents of a tank 10 comprising a first pipe connecting body 20 arranged on a connecting flange 14 of a tank 10; a riser pipe 40 extending through the first pipe connecting body 20 into the tank; a mixing pipe 50 extending through said first pipe connecting body 20 into said tank; and a pump 60 whose outlet 64 can be connected at least to the mixing pipe 50 and whose inlet 62 can be connected both to the first pipe connecting body 20 and to the riser pipe 40. Further a method for mixing the contents of a tank is claimed.

A beverage maker according to an embodiment of the present disclosure may comprise: a base; a fermentation module which comprises a fermenter module having an opening part, and a fermentation lid for opening and closing the opening part, and which is disposed on the upper side of the base; a passage module connected to the fermentation module and comprising at least one passage and at least one valve; and a main frame disposed on the upper side of the base and having at least a part of the passage module mounted thereto.

A beverage maker may include a base, a fermentation module disposed on the base, a heater configured to heat a fluid, such as water supplied to the fermentation module, and a heater case disposed on the base. The heater case may be configured to accommodate the heater so as to allow the heater to be spaced upward from the base.

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.

A fermentation and aging apparatus and a method for controlling a fermentation and aging apparatus are provided. The fermentation and aging apparatus may include a tank in which a fluid, such as water may be accommodated, a fermentation container forming a space in which the fluid discharged from the tank may be accommodated, a pump disposed in a channel between the tank and the fermentation container to supply the fluid accommodated in the tank to the fermentation container, a flow rate control valve configured to control a flow rate of the fluid discharged from the tank, a heater configured to heat the fluid discharged from the tank, a temperature sensor configured to measure a temperature of the fluid passing through the heater, and a controller configured to control a degree of opening of the flow rate control valve based on the measured temperature.