ESSENCES MAKING NON ALCOHOLIC BEVERAGES

Brand Owner (click to sort) Address Description
BAR SPOON BEVERAGE CO. Bar Spoon Beverage Co. 205 Sugartown Road Devon PA 19333 Essences for making non-alcoholic beverages; Syrups for making non-alcoholic beverages;BEVERAGE CO.;
MATAMOROS Marvin Berger 2005 Valencia Drive. Apt. 100 Northbrook IL 60062 Essences for making non-alcoholic beverages;
OUR GARDEN Ningbo Meiqiu Agricultural Development Co., LTD. RM 6-28, No. 598, Jiangnan Road Gaoxin District, Ningbo Zhejiang China Essences for making non-alcoholic beverages; Fruit juices; Malt wort; Non-alcoholic fruit extracts used in the preparation of beverages; Non-alcoholic fruit juice beverages; Purified bottled drinking water; Soy-based beverages not being milk substitutes; Tomato juice; Vegetable drinks; Vegetable juices;
POUR. STIR. ENJOY! Bar Spoon Beverage Co. 205 Sugartown Road Devon PA 19333 Essences for making non-alcoholic beverages; Syrups for making non-alcoholic beverages;
ROSE NECTAR Pure Rose, Inc. 4610 Park Newport Newport Beach CA 92660 Essences for making non-alcoholic beverages, namely, rose water;ROSE;
TEQUILADA Figueroa, Rachel Lynn 10 Boxwood Court Brownsville TX 78521 Essences for making non-alcoholic beverages; non-alcoholic cocktail bases; non-alcoholic cocktail mixes; non-alcoholic fruit extracts used in the preparation of beverages; syrups for making non-alcoholic beverages;
TRICHOME TECHNOLOGIES Morrow, Kenneth, M 1300 Clay St. Suite 600 Oakland CA 94612 Essences for making non-alcoholic beverages; Essences for the preparation of mineral waters; Essences for use in making soft drinks; Fruit Juices; Vegetable Juices; Sports Drinks; Syrups for Beverages; Smoothies; Soft Drinks; Mineral Waters; Non-alcoholic Beverages; Beer; Ale; Lager; Stout; Porter;
 

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.