NON ALCOHOLIC SPARKLING BEVERAGES

Brand Owner (click to sort) Address Description
DEVOCION Devocion 109 East 17th Street, Suite 450 Cheyenne WY 82001 non-alcoholic sparkling beverages;
EQUILIBRIO Devocion 109 East 17th Street, Suite 450 Cheyenne WY 82001 non-alcoholic sparkling beverages;
FREE RAIN FREE RAIN 131 East 66th Street #4A New York NY 10065 Non-alcoholic sparkling beverages, namely, sparkling fruit juice beverages and sparkling waters;
MAKE YOU MORE YOU FREE RAIN 131 East 66th Street #4A New York NY 10065 Non-alcoholic sparkling beverages, namely, sparkling fruit juice beverages and sparkling waters;
MORE FLAVOR. MORE FUNCTION. MORE YOU. FREE RAIN 131 East 66th Street #4A New York NY 10065 non-alcoholic sparkling beverages, namely, sparkling fruit juice beverages and sparkling waters;
READY TO POP Ready To Pop Beverages #404 410 East 5th Street Austin TX 78701 Non-alcoholic sparkling beverages;
SPARKLING WATER WITH MORE FREE RAIN 131 East 66th Street #4A New York NY 10065 Non-alcoholic sparkling beverages, namely, sparkling fruit juice beverages and sparkling waters;SPARKLING WATER;
SWEDISH SPARKLER KRISTIAN REGALE, INC. 4 Forest Avenue, Suite 202 Paramus NJ 07652 Non-alcoholic sparkling beverages, namely, non-alcoholic carbonated beverages; Non-alcoholic sparkling juice 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.