ALCOHOLIC BEVERAGES TRADE BUSINESS

Brand Owner Address Description
GRAPES TO GLASS OLE IMPORTS 56 harrison st., suite 405 new rochelle NY 10801 downloadable software for managing and tracking sales and inventory in the alcoholic beverages trade business; downloadable cloud-based software for alcoholic beverages trade business sales, inventory and regulatory compliance management; downloadable computer software designed to be deployed on web servers for alcoholic beverages trade business sales, inventory and regulatory compliance management; downloadable computer software for application and database integration; downloadable computer software for database management; downloadable computer software for managing and tracking sales, inventory, and regulatory compliance in the alcohol trade business; downloadable middleware for software application integration;design, development, and implementation of software for the alcoholic beverages trade business; developing and updating computer software; rental of software for internet access; rental of application software; rental of computer software;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.5, pasteurizing and cooling, inoculating the medium with a culture of nisin-producing microorganism, and fermenting the medium with a nisin-producing culture.