The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.

The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.

A hollow expansion chamber of the present invention is configured to temporarily contain an expansion of bubbles during an aeration process for aerating a liquid, where a chamber body of the expansion chamber has an oblate spheroid shape. When moving circumferentially downward along the chamber body starting from a maximum inside diameter, the oblate spheroidal shape of a bottom portion has a first integral transition that is a tangential transition to a first frustoconical shape. Continuing moving circumferentially downward, the first frustoconical shape has a second integral transition to a cylindrical extension. The cylindrical extension at a distal end has a bottom opening configured to fit within an opened bottleneck. The first frustoconical shape has a minimum angle of 15 degrees relative to a horizontal plane. The second integral transition is a radial second integral transition having an inside surface radius of at least 0.25 inches.

The invention relates to an effervescent wine obtained according to a vinification of the traditional type, comprising a mixture of at least 20 terpenes added to said wine, wherein the terpenes are chosen from monoterpenes, in a quantity within the range of 50% by weight to 75% by weight, sesquiterpenes, in a quantity within the range of 25% by weight to 50% by weight, the sum being equal to 100% by weight, the quantity in said mixture of terpenes in the wine being between 0.02 ml and 0.6 ml per litre of effervescent wine. The invention also relates to a traditional method of vinification of an effervescent wine comprising a step of adding an expedition liqueur comprising the mixture of terpenes.

The invention relates to an effervescent wine obtained according to a vinification of the traditional type, comprising a mixture of at least 20 terpenes added to said wine, wherein the terpenes are chosen from monoterpenes, in a quantity within the range of 50% by weight to 75% by weight, sesquiterpenes, in a quantity within the range of 25% by weight to 50% by weight, the sum being equal to 100% by weight, the quantity in said mixture of terpenes in the wine being between 0.02 ml and 0.6 ml per litre of effervescent wine. The invention also relates to a traditional method of vinification of an effervescent wine comprising a step of adding an expedition liqueur comprising the mixture of terpenes.

A method of making a sherry wine-like beverage includes combining water, ethanol and a plurality of flavor compounds in an amount sufficient to impart the flavor of a sherry wine without the need for fermentation and/or aging.

A hollow expansion chamber of the present invention is configured to temporarily contain an expansion of bubbles during an aeration process for aerating a liquid, where a chamber body of the expansion chamber has an oblate spheroid shape. When moving circumferentially downward along the chamber body starting from a maximum inside diameter, the oblate spheroidal shape of a bottom portion has a first integral transition that is a tangential transition to a first frustoconical shape. Continuing moving circumferentially downward, the first frustoconical shape has a second integral transition to a cylindrical extension. The cylindrical extension at a distal end has a bottom opening configured to fit within an opened bottleneck. The first frustoconical shape has a minimum angle of 15 degrees relative to a horizontal plane. The second integral transition is a radial second integral transition having an inside surface radius of at least 0.25 inches.

The present invention provides an apparatus for producing a sparkling fruit liquor raw material, including: a sealed fermentation container for receiving a stock liquid in which a fruit juice-containing fruit raw material and yeast are mixed; and an extraction pipe having an extraction inlet disposed in the fermentation container and an extraction outlet disposed outside the fermentation container. The sparkling fruit liquor raw material is produced by undergoing a sparkling fruit liquor raw material production state St1 configured such that a stock liquid is charged in the fermentation container so that a top surface of the stock liquid is positioned higher than the extraction inlet, and a pressure of carbon dioxide gas generated as fermentation of the stock liquid proceeds is then used to continuously extract, from the fermentation container via the extraction pipe, the sparkling fruit liquor raw material produced as the stock liquid is fermented.

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.