NON ALCOHOLIC PREPARATIONS MAKING BEVERAGES

Brand Owner (click to sort) Address Description
APPROACHABLE MIXOLOGY BARMALADE 3839 McKinney Ave., Ste 155-706 Dallas TX 75204 Non-alcoholic preparations for making beverages, namely, fruit, vegetable and herbal juices used to make cocktails and other non-alcoholic beverages;MIXOLOGY;
CLEAN LABEL PLUS BARMALADE 3839 McKinney Ave., Ste 155-706 Dallas TX 75204 Non-alcoholic preparations for making beverages, namely, fruit, vegetable and herbal juices used to make cocktails and other non-alcoholic beverages;CLEAN LABEL;
JUBE'S Tommy's Original Margarita, Inc. Suite 735 1550 Bryant Street San Francisco CA 94103 non-alcoholic preparations for making beverages; non-alcoholic beverages and cocktail mixes;
SUBI Subi Foods, Inc. 605-6595 Bonsor Avenue Burnaby, B.C. V5H4G5 Canada Non-alcoholic preparations for making beverages, namely, powders used in the preparation of fruit-based beverages; Non-alcoholic preparations for making beverages, namely, powders used in the preparation of vegetable-based beverages;
TOMMY'S Tommy's Original Margarita, Inc. Suite 735 1550 Bryant Street San Francisco CA 94103 non-alcoholic preparations for making beverages; non-alcoholic beverages and cocktail mixes;
WELCOME TO THE COCKTAIL REVOLUTION BARMALADE 3839 McKinney Ave., Ste 155-706 Dallas TX 75204 Non-alcoholic preparations for making beverages, namely, fruit, vegetable and herbal juices used to make cocktails and other 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.