LOW ALCOHOLIC DRINKS

Brand Owner Address Description
THREE SPIRIT Beyond Alcohol Ltd 78 York St. London W1H1DP United Kingdom Low alcoholic drinks, except beer; pre-mixed alcoholic beverages, except beer; pre-mixed alcoholic beverages, other than beer and beer-based beverages; preparations for making alcoholic beverages except beer; prepared alcoholic cocktails;Non-alcoholic beverages, namely, plant-based de-alcoholized spirits; non-alcoholic flavoured carbonated beverages; aperitifs, non-alcoholic; cocktails, non-alcoholic; dilutable preparations for making beverages, namely, plant-based de-alcoholized spirits; non-alcoholic aperitifs; nonalcoholic beverages containing fruit juices; non-alcoholic beverages containing vegetable juices; non-alcoholic beverages flavoured with coffee; non-alcoholic beverages flavoured with tea; non-alcoholic carbonated beverages; non-alcoholic cocktail bases; non-alcoholic cocktail mixes; non-alcoholic cocktails; non-alcoholic drinks, namely, plant-based de-alcoholized spirits containing vitamins;SPIRIT;
 

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.