Patent Application
20250234905
This patent document contains material subject to copyright protection. The copyright owner has no objection to the reproduction of this patent document or any related materials in the files of the United States Patent and Trademark Office, but otherwise reserves all copyrights whatsoever.
This invention relates to beverages, including non-alcoholic wine beverages.
Wine has been consumed throughout the world for centuries. And as is widely known, wine may contain alcohol which may produce both desirable and undesirable effects on the consumer.
For example, the consumption of alcohol may cause temporary euphoria and may relieve symptoms of anxiety by depressing the central nervous system. However, as the temporary benefits wear off, an increase of anxiety, irritability and even depression may result. This also may lead to alcohol abuse disorders.
In addition, alcohol is known to increase the risk of heart disease, liver disease, cancer, and other diseases. Alcohol also causes shrinkage in the hippocampus, the brain area associated with memory and reasoning, and is linked to an increased risk of dementia and Alzheimer's disease.
Alcohol also is highly addictive and may lead to depression and other mental and/or mood disorders. Over time, with more drinking, the dopamine effect may diminish until it's almost nonexistent. However, at this stage, the consumer may often experience a strong compulsive need to continue drinking, often in excess, resulting in addiction and alcohol abuse disorders.
According to results from the 2001-2002 National Epidemiologic Survey on Alcohol and Related Conditions (NESARC), about 10% of men and 3%-5% of women become alcoholics over the course of their lifetime.
Accordingly, there is a need for a non-alcoholic wine beverage. The presently disclosed beverage addresses these needs.
For the purposes of this specification, the term “non-alcoholic” wine generally refers to a wine derived beverage having less than 0.5% alcohol content as considered by the Bureau of Alcohol, Tobacco Products and Firearms Division of the U.S. Treasury Department. It is also understood that if this limit varies at any time, then the term “non-alcoholic” as used herein may also vary accordingly.
As is known in the art, the term “mouthfeel” refers to the physical sensations in the mouth caused by food or drink (making mouthfeel distinct from taste). Mouthfeel is a fundamental sensory attribute, which, along with taste and smell, determines the overall flavor and experience of the food or drink. For traditional wines, mouthfeel is typically influenced by the levels of alcohol, glycerol, sugar, proteins, and tannins in the wine.
In addition, the term “finish” refers to the impression that the wine leaves in the consumer's mouth after it has been tasted. This may include a sense of texture and flavor that lingers in the mouth and may include the textural impact that the wine has on the consumer's palette. Oftentimes, a wine's finish may have a significant influence on the wine's perceived quality.
In general, and according to exemplary embodiments hereof, non-alcoholic wine beverages are provided. The ingredients provided and the processes used to produce the beverages have been developed to result in one or more varietals of non-alcoholic wines that resemble their traditional wine counterparts in both mouthfeel, taste, and finish.
In some embodiments, the non-alcoholic wine beverage includes a dealcoholized red wine base prepared from Cabernet Sauvignon, Merlot, Pinot Noir, Claret, Sangiovese, and/or other red wine varietals. In other embodiments, the wine beverage includes a dealcoholized white wine base prepared from Sauvignon Blanc, Chardonnay, and/or other white wine varietals. It is understood by a person of ordinary skill in the art that the wine beverage may include a wine base that may be prepared from any wine varietals, from any combination of wine varietals, or from other types of bases, and that the scope of the wine beverage is not limited in any way by the type or combinations of types of wine varietals that may be used.
The wine base may be dealcoholized, e.g., using a Spinning Cone Column, a membrane reverse osmosis process, and/or any other techniques or combinations thereof. In any event, it is preferable that the resulting dealcoholized wine beverage contain no more than about 0.5% alcohol.
In some embodiments hereof, the beverage includes as a base, among other ingredients, the non-alcoholic wine beverage described in U.S. Pat. No. 9,445,623 filed on Apr. 30, 2009, the entire contents of which are hereby fully incorporated herein by reference for all purposes.
As briefly mentioned above, each unique varietal of wine has its own distinct mouthfeel, taste, and finish that are expected by consumers. For example, consumers may expect for Cabernet Sauvignon varietals to be generally dry and full-bodied, with medium-high tannins and medium acidity, and for Sauvignon Blanc varietals to be generally medium bodied and higher in acidity. These expected traits are reflected in each of the wines' expected mouthfeel, taste, and finish.
The inventor of the non-alcoholic beverages described herein has discovered that removing the alcohol from traditional wine varietals also changes the mouthfeel, taste, and finish of each varietal. Given this, a particular wine varietal that has had its alcohol removed may no longer provide the experience that a consumer may expect for the varietal, and upon drinking the non-alcoholic wine, the consumer may be disappointed.
Given this problem, the inventor of the non-alcoholic beverages according to exemplary embodiments hereof has discovered that using a precise mixture, a defined blend, and/or in general, a predetermined and quantified combination of nitrogen and carbon dioxide gases to carbonate each of the beverages (instead of using carbon dioxide alone which is the common practice) results in flavor and mouthfeel characteristics that best resemble those of traditional alcoholic wines. In addition, because each unique wine varietal may have a completely different expected mouthfeel, taste, and finish compared to a different varietal, the ratios of the nitrogen and carbon dioxide in the gas combination(s) are chosen depending on the varietal of dealcoholized wine base that is used. In this way, each non-alcoholic wine beverage is optimized to best resemble the varietal that it is meant to replicate.
The inventor also has discovered that as the nitrogen level within the carbonation gas blend or combination of nitrogen and carbon dioxide is increased with respect to the carbon dioxide, the overall bubble size of the resulting carbonation is reduced, resulting in a mouthfeel that better resembles the carbonation resulting from natural fermentation of traditional wines. The smaller bubble size also imparts flavor enhancement and a full-bodied creaminess to the finished beverage.
As described herein, the non-alcoholic wine beverages according to exemplary embodiments hereof may include one or more varietals, including, but not limited to, Sauvignon Blanc, Rose', and Cabernet Sauvignon, with each varietal including a unique blend or combination of nitrogen and carbon dioxide as its carbonating gas. Other varietals also may be created using the same or similar or alternate carbonating gas blends or combinations of nitrogen and carbon dioxide.
In some embodiments, the nitrogen and carbon dioxide may be pre-blended at the ratios described herein. The non-alcoholic beverages may then be batched and carbonated using the pre-blended nitrogen and carbon dioxide gas. In this way, the ratios of nitrogen and carbon dioxide used to carbonate the beverages may be precisely established.
In some embodiments, the nitrogen and carbon dioxide may be added to the non-alcoholic beverages separately, e.g., at different stages of the manufacturing process. For example, in some embodiments, the non-alcoholic beverages may first be batched and pressurized (carbonated) using carbon dioxide only. The beverages may then be bottled and/or canned, and then further infused or injected with a predetermined known quantity of nitrogen gas before sealing to provide the proper ratio of carbon dioxide and nitrogen as described herein for each varietal type. That is, the ratio of carbon dioxide and nitrogen in each final sealed bottle after this separate infusion process may be at the desired levels as described herein.
In some embodiments, the nitrogen and carbon dioxide may be pre-blended at a first ratio, e.g., with a known lesser amount of nitrogen than the ultimate desired ratio. The non-alcoholic beverages may then be batched and carbonated using the first gas blend with the first gas ratio (i.e., with lesser nitrogen than desired). The carbonated beverages may then be bottled and/or canned, and further infused or injected with additional nitrogen gas to bring the ratio of nitrogen to the desire level as predefined for the non-alcoholic wine varietal. In this way, if it is desired to infuse or inject additional nitrogen into the beverages after bottling and/or canning, e.g., for preservation purposes, this additional amount of nitrogen may be accounted for (e.g., by first using the pre-blend with less nitrogen) such that the final amount of nitrogen within the beverage may equal the desired level for the varietal. In addition, the batched beverage carbonated with the first blended gas ratio may be tested before bottling, and the mouthfeel, taste, and finish of the beverage may be fine-tuned by the injection of an additional amount of nitrogen into the bottles and/or cans before sealing.
In some embodiments, liquid nitrogen may be used when nitrogen, separately from carbon dioxide, is injected into the beverage.
It is understood that the non-alcoholic wine beverages of the current invention may be carbonated using any combinations of the methods described above.
The non-alcoholic wine beverage according to exemplary embodiments hereof will now be described in detail with respect to the different types of wine varietals that may be used to form the beverages.
In some embodiments, the non-alcoholic wine beverage includes a Cabernet Sauvignon dealcoholized wine base. The added ingredients and the carbonation gas blend are chosen to optimize the resemblance of the non-alcoholic Cabernet Sauvignon wine beverage to its traditional alcoholic counterpart.
In some embodiment, the ingredients of the Cabernet Sauvignon non-alcoholic wine beverage include (without limitation):
In addition to the above, the Cabernet Sauvignon non-alcoholic wine beverage may include a blend of nootropic functional ingredients to enhance focus, clarity, mood, and overall brain health.
For example, in some embodiments, the Cabernet Sauvignon non-alcoholic wine beverage may include (without limitation):
In some embodiments, the Cabernet Sauvignon non-alcoholic wine beverage is carbonated using a blend or combination of about 60%-90% nitrogen and about 10%-40% carbon dioxide, and preferably about 70%-80% nitrogen and about 20%-30% carbon dioxide, and more preferably about 75% nitrogen and about 25% carbon dioxide. This higher content of nitrogen provides clusters of smaller bubbles within the beverage that bring out the dark dry flavor of the Cabernet Sauvignon wine base.
The Cabernet Sauvignon non-alcoholic wine beverage may then be batched and pressurized (carbonated) using the above-described gas blend ratios up to about 2.6 CO2 volumes, depending on the desired taste and mouthfeel. In some embodiments, it may be preferable for the Cabernet Sauvignon non-alcoholic wine beverage to be batched and pressurized (carbonated) using the above-described gas blend ratio to one or less CO2 volumes. The beverage may then be bottled in bottles or cans, capped, and tunnel pasteurized for about 10 minutes at 160° F., and/or alternatively, preserved by the addition of natural preservatives.
In other embodiments, the Cabernet Sauvignon non-alcoholic wine beverage may first be batched and pressurized (carbonated) using only carbon dioxide with CO2 volumes of up to about 2.6 CO2 volumes, and preferably to one or less CO2 volumes, depending on desired taste and mouthfeel. The beverage may then be bottled and/or canned and further infused or injected with a predetermined known amount of nitrogen gas to bring the final ratio of carbon dioxide and nitrogen to the predefined levels described above for the varietal. In some embodiments, liquid nitrogen may be used. The filled bottles or cans may then be sealed, and tunnel pasteurized for about 10 minutes at 160° F., and/or alternatively, preserved by the addition of natural preservatives.
In other embodiments, the Cabernet Sauvignon non-alcoholic wine beverage may first be batched and pressurized (carbonated) using a first known predetermined blend of carbon dioxide and nitrogen (e.g., with a known lesser amount of nitrogen), then bottled and/or canned, and then infused or injected with an additional amount of nitrogen to bring the resulting ratio of carbon dioxide and nitrogen to the predetermined desire levels. The filled bottles or cans are then capped, tunnel pasteurized for about 10 minutes at 160° F., and/or alternatively, preserved by the addition of natural preservatives.
The result is a creamy and full-bodied Cabernet Sauvignon non-alcoholic wine beverage.
In some embodiments, the non-alcoholic wine beverage includes a Sauvignon Blanc dealcoholized wine base. The added ingredients and the carbonation gas blend are chosen to optimize the resemblance of the non-alcoholic Sauvignon Blanc wine beverage to its traditional alcoholic counterpart.
In some embodiments, the ingredients of the Sauvignon Blanc non-alcoholic wine beverage may include (without limitation):
In addition to the above, the Sauvignon Blanc non-alcoholic wine beverage may include a blend of nootropic functional ingredients to enhance focus, clarity, mood, and overall brain health.
For example, in some embodiments, the Sauvignon Blanc non-alcoholic wine beverage may include (without limitation):
The tropical flavors in white wines are complemented by the higher carbon dioxide component of the gas mixture. As such, in some embodiments, the Sauvignon Blanc non-alcoholic wine beverage is carbonated using a blend or combination of about 10%-40% nitrogen and about 60%-90% carbon dioxide, and preferably about 20%-30% nitrogen and about 70%-80% carbon dioxide, and more preferably about 25% nitrogen and about 75% carbon dioxide.
The Sauvignon Blanc non-alcoholic wine beverage may then be batched and pressurized (carbonated) using the above-described gas blend ratios up to about 2.6 CO2 volumes, depending on desired taste and mouthfeel. In some embodiments, it may be preferable for the Sauvignon Blanc non-alcoholic wine beverage to be batched and pressurized (carbonated) using the above-described gas blend ratio to one or less CO2 volumes. The beverage may then be filled into bottles or cans, sealed and tunnel pasteurized for about 10 minutes at 160° F., and/or alternatively, preserved by the addition of natural preservatives.
In other embodiments, the Sauvignon Blanc non-alcoholic wine beverage may first be batched and pressurized (carbonated) using only carbon dioxide with CO2 volumes of up to about 2.6 CO2 volumes, and preferably to one or less CO2 volumes, depending on desired taste and mouthfeel. The beverage may then be bottled and/or canned and then further infused or injected with a predetermined known amount of nitrogen to bring the final ratio of carbon dioxide and nitrogen to the predefined levels described above for the varietal. In some embodiments, liquid nitrogen may be used. The filled bottles or cans are then capped, and tunnel pasteurized for about 10 minutes at 160° F. and/or alternatively, preserved by the addition of natural preservatives.
In other embodiments, the Sauvignon Blanc non-alcoholic wine beverage may first be batched and pressurized (carbonated) using a first known predetermined blend of carbon dioxide and nitrogen (e.g., with a known lesser amount of nitrogen), then bottled and/or canned, and then infused with an additional amount of nitrogen to bring the resulting ratio of carbon dioxide and nitrogen to the predetermined desire levels. The filled bottles or cans are then capped, and tunnel pasteurized for about 10 minutes at 160° F., and/or alternatively, preserved by the addition of natural preservatives.
The result is an easy to drink Sauvignon Blanc non-alcoholic wine beverage that is light on the tongue with a clean, crisp finish.
In some embodiments, the non-alcoholic wine beverage includes a Rose' dealcoholized wine base. The added ingredients and the carbonation gas blend are chosen to optimize the resemblance of the non-alcoholic Rose' wine beverage to its traditional alcoholic counterpart.
In some embodiments, the ingredients of the Rose' non-alcoholic wine beverage may include (without limitation):
In addition to the above, the Rose' non-alcoholic wine beverage may include a blend of nootropic functional ingredients to enhance focus, clarity, mood, and overall brain health.
For example, in some embodiments, the Rose' non-alcoholic wine beverage may include (without limitation):
For Rose' wines, a balanced mixture of nitrogen to carbon dioxide can bring out the berry flavors in the wine beverage while mimicking the “drying” finish of alcohol, and the antioxidants impart an astringent finish.
Thus, in some embodiments, the Rose' non-alcoholic wine beverage can be carbonated using a blend or combination of about 40%-60% nitrogen and about 40%-60% carbon dioxide, and preferably about 45%-55% nitrogen and about 45%-55% carbon dioxide, and more preferably about 50% nitrogen and about 50% carbon dioxide
The Rose' non-alcoholic wine beverage may then be batched and pressurized (carbonated) using the above-described gas blend ratios up to about 2.6 CO2 volumes, depending on desired taste and mouthfeel. In some embodiments, it may be preferable for the Rose' non-alcoholic wine beverage to be batched and pressurized (carbonated) using the above-described gas blend ratio to one or less CO2 volumes. The beverage may then be bottled in bottles or cans, sealed and tunnel pasteurized for about 10 minutes at 160° F., and/or alternatively, preserved by the addition of natural preservatives.
In other embodiments, the Rose' non-alcoholic wine beverage may first be batched and pressurized (carbonated) using only carbon dioxide with CO2 volumes of up to about 2.6 CO2 volumes, and preferably to one or less CO2 volumes, depending on desired taste and mouthfeel. The beverage may then be bottled and/or canned and further infused or injected with a predetermined known amount of nitrogen gas to bring the final ratio of carbon dioxide and nitrogen to the predefined levels described above for the varietal. In some embodiments, liquid nitrogen may be used. The bottles or cans are then capped, and tunnel pasteurized for about 10 minutes at 160° F., and/or alternatively, preserved by the addition of natural preservatives.
In other embodiments, the Rose' non-alcoholic wine beverage may first be batched and pressurized (carbonated) using a first known predetermined blend of carbon dioxide and nitrogen (e.g., with a known lesser amount of nitrogen), then bottled and/or canned, and then infused with an additional amount of nitrogen to bring the resulting ratio of carbon dioxide and nitrogen to the predetermined desire levels. The bottles or cans are then capped, and tunnel pasteurized for about 10 minutes at 160° F., and/or alternatively, the beverage within the filled bottles or cans may be preserved by the addition of natural preservatives.
The result is a sweet and smooth non-alcoholic Rose' wine beverage.
In any of the embodiments described herein, the non-alcoholic wine beverages may be carbonated with 100% nitrogen and no carbon dioxide.
It is understood that any aspect and/or element of any embodiment of the non-alcoholic wine beverage described herein may be combined with any other aspect and/or element of any other embodiment described herein in any way to form additional embodiments of the non-alcoholic wine beverage all of which are within the scope of the non-alcoholic wine beverage.
Where a process is described herein, those of ordinary skill in the art will appreciate that the process may operate without any user intervention. In another embodiment, the process includes some human intervention (e.g., a step is performed by or with the assistance of a human).
As used herein, including in the claims, the phrase “at least some” means “one or more,” and includes the case of only one. Thus, e.g., the phrase “at least some ABCs” means “one or more ABCs”, and includes the case of only one ABC.
As used herein, including in the claims, term “at least one” should be understood as meaning “one or more”, and therefore includes both embodiments that include one or multiple components. Furthermore, dependent claims that refer to independent claims that describe features with “at least one” have the same meaning, both when the feature is referred to as “the” and “the at least one”.
As used in this description, the term “portion” means some or all. So, for example, “A portion of X” may include some of “X” or all of “X”. In the context of a conversation, the term “portion” means some or all of the conversation.
As used herein, including in the claims, the phrase “using” means “using at least,” and is not exclusive. Thus, e.g., the phrase “using X” means “using at least X.” Unless specifically stated by use of the word “only”, the phrase “using X” does not mean “using only X.”
As used herein, including in the claims, the phrase “based on” means “based in part on” or “based, at least in part, on,” and is not exclusive. Thus, e.g., the phrase “based on factor X” means “based in part on factor X” or “based, at least in part, on factor X.” Unless specifically stated by use of the word “only”, the phrase “based on X” does not mean “based only on X.”
In general, as used herein, including in the claims, unless the word “only” is specifically used in a phrase, it should not be read into that phrase.
As used herein, including in the claims, the phrase “distinct” means “at least partially distinct.” Unless specifically stated, distinct does not mean fully distinct. Thus, e.g., the phrase, “X is distinct from Y” means that “X is at least partially distinct from Y,” and does not mean that “X is fully distinct from Y.” Thus, as used herein, including in the claims, the phrase “X is distinct from Y” means that X differs from Y in at least some way.
It should be appreciated that the words “first,” “second,” and so on, in the description and claims, are used to distinguish or identify, and not to show a serial or numerical limitation. Similarly, letter labels (e.g., “(A)”, “(B)”, “(C)”, and so on, or “(a)”, “(b)”, and so on) and/or numbers (e.g., “(i)”, “(ii)”, and so on) are used to assist in readability and to help distinguish and/or identify, and are not intended to be otherwise limiting or to impose or imply any serial or numerical limitations or orderings. Similarly, words such as “particular,” “specific,” “certain,” and “given,” in the description and claims, if used, are to distinguish or identify, and are not intended to be otherwise limiting.
As used herein, including in the claims, the terms “multiple” and “plurality” mean “two or more,” and include the case of “two.” Thus, e.g., the phrase “multiple ABCs,” means “two or more ABCs,” and includes “two ABCs.” Similarly, e.g., the phrase “multiple PQRs,” means “two or more PQRs,” and includes “two PQRs.”
The present invention also covers the exact terms, features, values and ranges, etc. in case these terms, features, values and ranges etc. are used in conjunction with terms such as about, around, generally, substantially, essentially, at least etc. (i.e., “about 3” or “approximately 3” shall also cover exactly 3 or “substantially constant” shall also cover exactly constant).
As used herein, including in the claims, singular forms of terms are to be construed as also including the plural form and vice versa, unless the context indicates otherwise. Thus, it should be noted that as used herein, the singular forms “a,” “an,” and “the” include plural references unless the context clearly dictates otherwise.
Throughout the description and claims, the terms “comprise”, “including”, “having”, and “contain” and their variations should be understood as meaning “including but not limited to”, and are not intended to exclude other components unless specifically so stated.
It will be appreciated that variations to the embodiments of the invention can be made while still falling within the scope of the invention. Alternative features serving the same, equivalent or similar purpose can replace features disclosed in the specification, unless stated otherwise. Thus, unless stated otherwise, each feature disclosed represents one example of a generic series of equivalent or similar features.
The present invention also covers the exact terms, features, values and ranges, etc. in case these terms, features, values and ranges etc. are used in conjunction with terms such as about, around, generally, substantially, essentially, at least etc. (i.e., “about 3” shall also cover exactly 3 or “substantially constant” shall also cover exactly constant).
Use of exemplary language, such as “for instance”, “such as”, “for example” (“e.g.,”) and the like, is merely intended to better illustrate the invention and does not indicate a limitation on the scope of the invention unless specifically so claimed.
While the invention has been described in connection with what is presently considered to be the most practical and preferred embodiments, it is to be understood that the invention is not to be limited to the disclosed embodiment, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
This application is a Continuation in Part application of U.S. patent application Ser. No. 18/372,562 filed Sep. 25, 2023, the entire contents of which are hereby fully incorporated herein by reference for all purposes.
