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 disclosure relates to a beverage additive that contains a complexing agent, a thickening agent, and a preservative and methods of using the beverage additive to prevent teeth staining.

Disclosed herein are a microorganism growth inhibitor including allulose-containing saccharides and a fermented alcoholic beverage comprising the same.

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake, as well as foods and beverages useful in keto diets.

The present invention discloses a process for preparing a sparkling alcoholic beverage resulting from the maceration of hops and/or its derivatives in wine with the addition of wine concentrate, vegetable water and/or water, fruit or vegetable concentrate and/or sugar, in order to reduce the alcohol content of wine, and which is gasified by a second alcoholic fermentation and/or addition of carbon dioxide. Through this process a sparkling alcoholic beverage having between 5 and 15% alcohol, a sugar content between 0.1 and 200 g/L, with a total acidity between 4 and 8 g/L is obtained having hops aroma, flavor and bitterness combined with aromas inherent to wine.

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 is a aroma recovery equipment from gases exhausted of fermentation vats comprising a first recovery group (100) comprising a first condenser (110) operating at a first temperature of recovered aromas; one second recovery group (200) comprising a second condenser (210) operating at a second temperature of recovered aromas; a cooling group (300) to provide cold by a cooling fluid (301) to said first recovery group (100) via a first fluid connection (302) and to said second recovery group (200) via a second fluid connection (303); control means (400) configured to coordinately control the temperature of said first recovery group (100) and the temperature of said second recovery group (200); and a mobile housing (500) containing said first recovery group (100), said second recovery group (200), said cooling group (300) and said control means (400).

An apparatus for aging a liquid in a container includes: an elongated bung having a top and a bottom, the bottom having a male or female connector; and an elongated wooden piece having a longitudinal axis, an upper end, a lower end, and a side, the upper end having a male or female connector adapted to connect to the male or female connector of the bottom of the elongated bung, whereby the elongated bung and the elongated wooden piece are removably connected by connecting the male or female connector of the bottom of the elongated bung with the male or female connector of the upper end of the elongated wooden piece. The bung may have a first opening, a side with another opening, the first opening being fluidly connected to the another opening by a pathway adapted to transmit a gas from the container through the first opening.

Provided is a dietary fiber characterized in that bitterness and unpleasant aftertaste are restrained. The dietary fiber has terminal sugars and is characterized in that the ratio of aldoses relative to the total of the terminal sugars is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose or the like. The dietary fiber may be used as a food additive (for example, a beverage additive).

Aspects and embodiments injection of supplements into drinks are described. In one embodiment, a cap includes a top of the cap having a button. A container is sealed using a sealing layer between the container and the top. A pushing element is in connection with a bottom surface of the button and further in connection with a top surface of the sealing layer. A breaking mechanism is sealed within the container along with a supplement. The breaking mechanism has breaking bars that extend from a central column that is aligned with the pushing element. When the button is depressed, the breaking mechanism breaks a bottom of the container to release at least some of the supplement.