ALCOHOLIC BEVERAGES EXCEPT BEERS NAMELY

Brand Owner (click to sort) Address Description
ANGELLI Henkell & Sohnlein Sektkellereien KG Biebricher Allee 142 65187 Wiesbaden Germany Alcoholic beverages (except beers) namely wine, sparkling wines, semi-sparkling wines;Beers, ales and porter; mineral water, fruit drinks and fruit juices;
FUNKY MONKEY INDEPENDENT LIQUOR (NZ) LIMITED 35 Hunua Rd. Papakura, Auckland 2110 New Zealand Alcoholic beverages (except beers) namely spirits, liqueurs mixtures of spirit or fermented alcohol with flavoured beverage;
INITIALE COURVOISIER S.A. 2 Place du Chateau 16200 Jarnac France ALCOHOLIC BEVERAGES (EXCEPT BEERS) NAMELY, COGNAC, BRANDIES, WINES, WINE-BASED APERITIFS AND LIQUEUR-BASED APERITIFS, LIQUEURS, GIN, RUM, WHISKEY AND VODKA;
ROYAL SHAKESPEARE JACKSON INTERNATIONAL TRADING COMPANY KURT D. BRUHL GESELLSCHAFT MBH & CO. KG Schmiedgasse 12 Graz 8010 Austria ALCOHOLIC BEVERAGES (EXCEPT BEERS) NAMELY, DISTILLED SPIRITS, LIQUEURS, WINES AND PREPARED ALCOHOLIC COCKTAILS;BEERS, MINERAL WATER, CARBONATED WATER; NON-ALCOHOLIC BEVERAGES NAMELY, SOFT DRINKS; FRUIT JUICES; SYRUPS AND PREPARATION USED AS A BASES FOR SOFT DRINKS AND FRUIT DRINKS;BAR AND PUB SERVICES; OVERNIGHT ACCOMMODATIONS FOR GUESTS;
 

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.