Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Reexamination Certificate
2007-05-22
2007-05-22
Becker, Drew (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
C426S231000, C426S238000, C426S592000
Reexamination Certificate
active
11043121
ABSTRACT:
A method and system for altering the interaction of wine ingredients to obtain changes in wine resembling many years of natural aging, a more complete homogenous solution, and an extended shelf life. The method includes application of ultrasonic radiation to a solution containing wine ingredients at a frequency causing cavitation, optimizing the application of ultrasonic radiation to cause cavitation throughout the solution, and continuing the application of the ultrasonic radiation for a duration sufficient for the cavitation to produce a consumable wine product. The system provided implements the described method.
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Leonhardt Charles G.
Morabito James A.
Becker Drew
Welsh & Flaxman LLC
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