A non-alcoholic wine beverage is disclosed. The non-alcoholic wine beverage may include a wine beverage that may have its alcohol content removed. The alcohol content may then be replaced with other ingredients that may provide effects similar to the desirable effects of alcohol while avoiding those effects that may be undesirable. For example, the non-alcoholic wine beverage may include one or more cannabinoids such as CBD and THC. The beverage may also include caffeine and other ingredients.

The disclosed invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener may comprise pretreated mineral water, xanthan, food preservative, and a chelating agent. The invention can be suitable for providing nutrition to patients with dysphagia.

A method for purifying rebaudioside M, which method comprises: (a) providing a solution comprising rebaudioside M at a concentration of at least about 10 g/L and at a purity of at least about 10% by weight on a dry basis; and (b) crystallizing from the solution a high purity composition comprising rebaudioside M, thereby to purify rebaudioside M.

A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient ##STR00001##
wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

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 said wine can be in a range of 80%CO.sub.2/20%N.sub.2-60%CO.sub.2/40%N.sub.2.

Methods and compositions utilizing 2-aminoindan derivatives collectively represented by Formula I as described and defined in the specification for regulating binge behavior, particularly binge drinking, are disclosed.

The present invention provides a method for preparing a colour-stable preparation of a magnesium chlorophyllin alkali metal salt or alkali earth metal salt from natural sources of chlorophyll. The invention further provides a colour-stable and substantially pure pigment composition comprising a vibrant green magnesium chlorophyllin in the form of an alkali metal or alkali earth metal salt, e.g. those prepared by the methods of the invention, and the use of the salts and compositions of the invention as colouring agents, in particular as food colouring agents, and as medicaments and disinfectants.

A method for modulating green character of wine, as well as wine obtainable according to the method also relates to the use of a vine-shoot material as winemaking additive for modulating green character in wine, wherein the vine-shoot material is toasted vine-shoot material. The method includes the steps of providing a vine-shoot material, which is subjected to heating at a predetermined temperature during a period in the range from 30 to 120 minutes; and subjecting a fermentable mixture to fermentation, wherein a determined concentration of the vine-shoot material results from the heating step.

A method of generating flavorings and infusing flavors into wines and spirits. The flavoring is generated by selection a wood or plant suitable for micronizing, selecting a micronization size, and micronizing the wood or plants so that most of the wood or plants are broken at weak structural locations such as cell walls or other boundary areas. The micronized wood or plant product is added to wine or distillates for a length of time based on the dosing on a table of expected results. In another embodiment, the length of time is based on testing the wine or distillates.

The present invention consist of an aroma recovery system in an installation with a plurality of fermentation vats for preparing beverages such as white wine, red wine, beers and juices to apply a method of recovering aroma from said fermentation vats; said system comprises at least one connection system, and at least one aroma recovery equipment, wherein said connection system comprises control means such a logic controller (PLC). It is also provided a multiple connection system for connecting said plurality of fermentation vats and said aroma recovery equipment by automatic valves and a method of recovering aroma from fermentation vats of a beverage such as, for example, white wine, red wine, beer and juices.