CleanPlanet - non-contact improvement of the quality of alcohol and juices

Non-contact technology for improving the organoleptic characteristics of low-alcohol drinks and juices
(on the example of beer)

The technology is based on the principle of changing the internal energy of molecules (for example, malt and hops in beer) using low-frequency electromagnetic oscillations. This the principle allows to change the structure of the drink in a wide range of organoleptic characteristics, with high accuracy and in a short time.

When exposed to low-frequency electromagnetic oscillations on malt and hops, a complex of bioresonance processes is activated in beer, which, by changing the structure of the drink components, improve its general microstructural state according to pre-configured parameters in the device.

By changing the structure of water, malt, and hop molecules, the quality, aroma, and taste improve, making the beer softer or stronger, bitter or sweet, revealing a true bouquet of aromas and smells (according to experts, the improvement in the organoleptic properties of the drink is 20-50%).

When processing beer with the device, all chemical and biochemical processes occurring during storage and aging of beer proceed more stably, a stable predictable result is formed, including bottled beer.

Applications and technology features

The technology is used to restore the natural microstructural properties of beer and is applicable in devices:

for home use with a processing speed of 1 bottle (volume 0.5 l.) for 30 seconds;
for enterprises (conveyors) with a capacity of 2000-3000 bottles (volume 0.5 liters) per hour.

Technology features:

direct contact with liquids is not required (without opening the bottle, tank);
the technology allows you to change the taste of malt, hops, make beer strong or soft to obtain a variety of tastes from one beer type (in one bottle for every 30 seconds);
the device can be used at any stage of production;
reduces the cost of producing high-quality alcoholic beverages.

Technical specification of devices

High efficiency of changing the structure of hops, malt (improving the taste and aroma, properties and indicators of beer)
Power consumption - 15-20 W (depending on the device model and operating mode)
Supply voltage - 12 volts (110, 220-250 volts)
Performance:
- home appliance: 1 bottle (0.5 liters) for 30 seconds;
- production (conveyor) devices 2000-3000 Bottles (volume 0.5 l.) per hour;
No rubbing or moving parts
No harmful radiation (radiation, etc.)
Minimum dimensions 30 * 40 * 15 cm
Long service life

Technology for improving the organoleptic characteristics of non-alcoholic and alcoholic beverages

The technology is based on the principle of increasing the internal energy of the molecules of any liquid using low frequency electromagnetic oscillations. This principle allows you to change the structure of the liquid (liquid information) within large limits and with high accuracy.

When exposed to low-frequency electromagnetic oscillations on alcoholic and non-alcoholic beverages, a complex of bioresonance processes is activated, which, by changing the structure of the liquid, improve the microstructural state of wine, cognac, brandy, rum and other alcoholic and non-alcoholic beverages according to pre-configured parameters in the devices.

By changing the structure of alcoholic beverages, the device improves the quality, aroma, taste, makes them softer, reveals the true bouquet of aromas and smells (according to experts, the improvement in organoleptic properties is 50-70%)

For example, when processing wine and wine material with the device, all chemical and biochemical processes that occur during storage and aging of wine material and aging of wine in a bottle proceed more stably, a stable predictable result is formed.

Applications and technology features

The technology used to restore the natural microstructural properties of wine, brandy and cognac, alcohol, vodka, juices, tea and other liquids is used in devices:

for home use with a processing speed of 1 bottle within 30-210 seconds;
for enterprises using conveyors and with a capacity of 2000-3000 bottles per hour.

Technology features:

direct contact with liquids is not required (without opening a bottle, barrel, tank);
the device can be used at any stage of production;
allows you to reduce production costs and organize the production of high-quality alcoholic and non-alcoholic products.

Technical specification of devices

High efficiency of changing the structure of wine, cognac (improving the taste and aroma, properties of alcoholic beverages);
Power consumption - 15-20 W (depending on the device model and operating mode)
Supply voltage - 12 volts (110, 220-250 volts)
Performance:
- home appliance: 1 bottle (0.75 liters) for 1 minute;
- production (conveyor) devices 2000-3000 bottles per hour;
No rubbing or moving parts
No harmful radiation (radiation, etc.)
Minimum dimensions 30 * 40 * 15 cm
Long service life

Possible options for upgrading devices:

giving alcoholic products the effect of many years of aging in an oak barrel in a short time
knocking out fusel oils from alcohol in a non-chemical way. After processing, fusel oils precipitate
change in the content of organic acids in the wine material in a significant range and with great accuracy within 10-30 minutes in a non-chemical way (primary tests)

Wine acid
up to - 0.414; after - 0.325

succinic acid
up to - 0.151; after - 0.105

Lemon acid
up to - 0.177; after - 0.117

Non-contact technology for improving the organoleptic characteristics of low-alcohol drinks and juices(on the example of beer)

Applications and technology features

The technology is used to restore the natural microstructural properties of beer and is applicable in devices:

Technology features:

Technical specification of devices

Technology for improving the organoleptic characteristics of non-alcoholic and alcoholic beverages

Applications and technology features

The technology used to restore the natural microstructural properties of wine, brandy and cognac, alcohol, vodka, juices, tea and other liquids is used in devices:

Technology features:

Technical specification of devices

Possible options for upgrading devices:

We are ready for dialogue

Non-contact technology for improving the organoleptic characteristics of low-alcohol drinks and juices
(on the example of beer)