Method and apparatus for carbonating a beverage

Details Method and apparatus for carbonating a beverage Method and apparatus for carbonating a beverage

1996-10-03

1998-01-06

Weinstein, Steven

Food or edible material: processes, compositions, and products

Packaged or wrapped product

Having consumer oriented diverse utility

426 8, 426124, 426131, 426394, 426397, 426398, 426477, 422 28, 993231, A23L 200, A23L 252

Patent

active

057052115

ABSTRACT:
A beverage containing sugar is carbonated by first placing the beverage and a small amount of yeast in a bottle. A small paper disk impregnated or coated with a yeast-killing sterilizing agent such as sodium metabisulfite is attached to the underside of a bottle cap. The bottle is then sealed with the cap and stored in an upright position with the bottle cap holding the disk above the beverage. After the yeast has fermented a sufficient amount of the sugar to adequately carbonate the beverage, the bottle is shaken for a time to allow the beverage to rinse the yeast-killing agent from the disk. As the agent mixes with the beverage, it kills the yeast in the bottle, thereby terminating fermentation of the sugar.

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