NON ALCOHOLIC PREMIUM BEVERAGES CONTAINING FRUIT

Brand Owner (click to sort) Address Description
KALLY SOMETHINGELSE, INC. 3130 ALPINE RD. SUITE 288-448 PORTOLA VALLEY CA 94028 non-alcoholic premium beverages containing fruit juices and flavored with tea, spices, and herbs; non-alcoholic natural ingredient beverages containing fruit juices and flavored with tea, spices, and herbs; non-alcoholic beverages, namely, beverages based on premium ingredients and natural ingredients containing fruit juices and flavored with tea, spices, and herbs; none of the foregoing to include beverage syrups or syrups to prepare non-alcoholic beverages;
KALLY Stinson Labs 3130 Alpine Rd. Ste #288-448 Portola Valley CA 94028 non-alcoholic premium beverages containing fruit juices and flavored with tea, spices, and herbs; non-alcoholic natural ingredient beverages containing fruit juices and flavored with tea, spices, and herbs; non-alcoholic beverages, namely, beverages based on premium ingredients and natural ingredients containing fruit juices and flavored with tea, spices, and herbs; none of the foregoing to include beverage syrups or syrups to prepare non-alcoholic beverages;
 

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.