NON ALCOHOLIC APPLE CIDER

Brand Owner (click to sort) Address Description
APPLE LEAF KNOUSE FOODS COOPERATIVE, INC. 800 Peach Glen-Idaville Road Peach Glen PA 17375 Non-Alcoholic Apple Cider;Apple Juice;APPLE;
APPLE LEAF Apple Leaf Food Products Company 3444 Clover Lane New Castle PA 16105 Non-Alcoholic Apple Cider;Apple Juice;APPLE;
CHATEAU NORMANDY SPARKLING APPLE CIDER LEVESQUE, DOMINIQUE 60 YARMOUTH RD. WELLESLEY MA 02181 NON-ALCOHOLIC APPLE CIDER;SPARKLING APPLE CIDER AND NORMANDY;
GOOD GIRL MOONSHINE Lidestri Foods, Inc. 815 W. Whitney Rd. Fairport NY 14450 Non-alcoholic apple cider; non-alcoholic apple cider-based beverages; non-alcoholic apple cider beverages; non-alcoholic vinegar beverage; non-alcoholic vinegar-based beverages; fruit juices; fruit juice beverages;
PEPIN HEIGHTS Wescott Agri-Products, Inc. 28085 Co. Road 25 Elgin MN 55932 Non-alcoholic apple cider;Fresh apples;
RIGHT DOWN TO THE BUBBLES GAUNTLETT, KENNETH W. 25 HARWOOD LANE EAST ROCHESTER NY 14445 NON-ALCOHOLIC APPLE CIDER;
SCRUMPY JACK Belle Mead Beverage Company 35 Reading Road Belle Mead NJ 08502 non-alcoholic apple cider;
TRIOMPHE DE NORMANDY GAUNTLETT, KENNETH W. 25 HARWOOD LANE EAST ROCHESTER NY 14445 NON-ALCOHOLIC APPLE CIDER;NORMANDY;THE ENGLISH TRANSLATION OF THE MARK TRIOMPHE DE NORMANDY IS TRIUMPH OF NORMANDY.;
 

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.