The present invention concerns the field of food preservation and more specifically compositions comprising xanthohumol for use as an anti-microbial agent in the preservation of food in combination with another antimicrobial agent. In particular, the present invention provides the use of compositions comprising xanthohumol and a further antimicrobial agent, as an anti-microbial composition against lactic acid bacteria. Such compositions and food products comprising such compositions are also encompassed by the invention.

The invention relates to a method and a device for preserving wine-based beverages and to use of the device for this purpose.

The invention relates to a method and a device for preserving wine-based beverages and to use of the device for this purpose.

The present invention describes polymer compositions that have enhanced properties as oxygen barriers, as well as manufacturing methods for such oxygen-scavenging polymers and devices composed of such oxygen-scavenging polymers. These oxygen-scavenging polymers offer several benefits over existing materials, including a reduced ability for oxygen and carbon dioxide to permeate the polymer, reduced foaming of beverages stored in containers composed of the polymers, improved moisture absorption, and increased anti-bacterial/anti-fungal properties.

The present invention describes polymer compositions that have enhanced properties as oxygen barriers, as well as manufacturing methods for such oxygen-scavenging polymers and devices composed of such oxygen-scavenging polymers. These oxygen-scavenging polymers offer several benefits over existing materials, including a reduced ability for oxygen and carbon dioxide to permeate the polymer, reduced foaming of beverages stored in containers composed of the polymers, improved moisture absorption, and increased anti-bacterial/anti-fungal properties.

A system for conserving oxygen and other gasses supplied to a recipient. A supply conduit supplies gas from a source to a reservoir, which retains a volume of gas at ambient pressure. A conduit supplies gas from the reservoir to the recipient, and an inflation detection system detects when the reservoir is below a state of inflation and when the reservoir is inflated to the state of inflation. A valve system prevents gas from flowing from the source and into the reservoir when the reservoir is at the predetermined state of inflation, and the valve system permits gas to flow from the source and into the reservoir when the reservoir is below the predetermined state of inflation whereby gas within the reservoir can be continually replenished without pressurization above ambient pressure. The inflation detection system can be an electro-mechanical system. Alternatively, the inflation detection system can be a contactless system.

My invention, in conjunction with COTS (commercial off the shelf) items, permits automatic topping of one or more wine barrels, thereby excluding air space in the barrel. A system that utilizes my invention assures that barrels connected to it will remain completely full for as long as is desired, with nearly zero maintenance and extremely low risk of contamination.

An aluminum wine container including an aluminum can body having a barrel portion, and an aluminum can lid that covers an opening of the can body. The aluminum can body has an inner surface on which a polyester resin coating is formed, the coating has a thickness of not less than 4 m at the barrel portion, and the aluminum can lid has an inner surface on which a coating film of a polyester/phenolic coating material having a thickness of not less than 6 m is formed. Also disclosed is packed wine, prepared by filling the aluminum container with wine and sealing the container.

The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reagent to modify the pH, adding an amount of distilled alcohol to the grape fluid composition to produce a fortified wine composition, and concentrating the fortified wine composition to produce an HCC wine. Aspects of the methods may further include obtaining a must from one or more grapes, fermenting the must to produce a grape fluid composition having a percent alcohol content, contacting the grape fluid composition with a reagent to modify the pH, and concentrating the grape fluid composition to produce an HCC wine. Also provided is a composition including the HCC wine produced according to the subject methods.

The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reagent to modify the pH, adding an amount of distilled alcohol to the grape fluid composition to produce a fortified wine composition, and concentrating the fortified wine composition to produce an HCC wine. Aspects of the methods may further include obtaining a must from one or more grapes, fermenting the must to produce a grape fluid composition having a percent alcohol content, contacting the grape fluid composition with a reagent to modify the pH, and concentrating the grape fluid composition to produce an HCC wine. Also provided is a composition including the HCC wine produced according to the subject methods.