A beverage gasification system for concurrently extracting solid particulates from a solution of a liquid and a gas and increasing absorption of the gas into the liquid, in which a particle separator is located downstream of a gas supply assembly. A method of forming a clarified gasified beverage is also disclosed, in which gas is injected into the liquid at a location upstream of the point at which solids are removed from the liquid.

A beverage gasification system for concurrently extracting solid particulates from a solution of a liquid and a gas and increasing absorption of the gas into the liquid, in which a particle separator is located downstream of a gas supply assembly. A method of forming a clarified gasified beverage is also disclosed, in which gas is injected into the liquid at a location upstream of the point at which solids are removed from the liquid.

A method for processing a crushed vegetal material, which has a solid part and liquid part and is placed inside a container, includes increasing the gas pressure inside the container so that the gas dissolves or diffuses in the liquid part; and decreasing the gas pressure inside the container.

The present invention relates to a composition for preparation of a food or beverage product. The composition comprises a foamer ingredient releasing gas upon dissolution in aqueous liquid; and a beverage or foodstuff ingredient comprising particles of ground vegetable material in a matrix comprising a vegetable extract; wherein the beverage or foodstuff ingredient has a retarded solubility such that a foam has been formed by the foamer ingredient, before the beverage or foodstuffs ingredient has dissolved, when the composition is dissolved in an aqueous liquid to produce a food or beverage product.

A carbon dioxide and nitrogen infused wine product includes wine infused with both carbon dioxide and nitrogen. A ratio of carbon dioxide to nitrogen in the wine can be in a range of 80% CO.sub.2/20% N.sub.2-60% CO.sub.2/40% N.sub.2.

A carbon dioxide and nitrogen infused wine product includes wine infused with both carbon dioxide and nitrogen. A ratio of carbon dioxide to nitrogen in the wine can be in a range of 80% CO.sub.2/20% N.sub.2-60% CO.sub.2/40% N.sub.2.

The present invention relates to a beverage preparer, suitable for preparing a beverage from a beverage precursor product that is free of or low in impregnating gas and a number of impregnation gases. The beverage preparer comprises an impregnating gas supply line for supplying the number of impregnating gases and a beverage precursor product supply line for supplying the beverage precursor product to an impregnation arrangement (1), wherein the impregnating gas supply line and the beverage precursor product supply line open into the impregnation arrangement (1) at its inlet or merge upstream of the impregnation arrangement (1) to form a beverage supply line which opens into the impregnation arrangement (1) at its inlet. The beverage further comprises the impregnation arrangement (1) for dissolving the number of impregnating gases in the beverage precursor product to form the beverage, wherein the impregnation arrangement (1) has a number of mixer pipes (2, 3, 4) or mixer hoses arranged in series in the direction of flow, in each of which a number of static mixers (30) is arranged, and at least one tap (10) or an electronically controlled beverage dispenser, which is connected to the impregnation arrangement (1) via a beverage outlet line coming from the outlet side of the impregnation arrangement (1).

The invention relates to a bottled sparkling white wine and to the method for producing same. The bottled wine contains a measured amount of an opacifying agent that does not alter the organoleptic properties of the wine; said measured amount, added prior to final corking of the bottle, consists of a suspension of finely divided oenological activated carbon in a food-grade liquid.

The invention relates to a bottled sparkling white wine and to the method for producing same. The bottled wine contains a measured amount of an opacifying agent that does not alter the organoleptic properties of the wine; said measured amount, added prior to final corking of the bottle, consists of a suspension of finely divided oenological activated carbon in a food-grade liquid.