BEVERAGE PRECURSOR AND METHOD FOR MAKING BEVERAGES

A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey, a beer, a gin, a vermouth, a rum, or a tequila. A packaged beverage precursor for making a flavored beverage can include a plurality...

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Bibliographic Details
Main Authors KARLES, Georgios D, SAHIN, Buket, BOGEN, Johanna, SCHUH, Christian, KOBAL, Gerd, WHEATLEY, Brian K. JR
Format Patent
LanguageEnglish
French
German
Published 27.02.2019
Subjects
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey, a beer, a gin, a vermouth, a rum, or a tequila. A packaged beverage precursor for making a flavored beverage can include a plurality of flavor compounds and a container.
Bibliography:Application Number: EP20150841252