Abstract

Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene are also added to red wine to preserve the polyphenols present in red wine. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

IPC Classes  ?

• C12G 1/00 - Preparation of wine or sparkling wine

Abstract

Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene are also added to red wine to preserve the polyphenols present in red wine. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

IPC Classes  ?

• C12G 1/02 - Preparation of must from grapesMust treatment or fermentation
• A61K 31/047 - Hydroxy compounds, e.g. alcoholsSalts thereof, e.g. alcoholates having two or more hydroxy groups, e.g. sorbitol
• A61K 31/09 - Ethers or acetals having an ether linkage to aromatic ring nuclear carbon having two or more such linkages

Abstract

Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene are also added to red wine to preserve the polyphenols present in red wine. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

IPC Classes  ?

• C12G 1/00 - Preparation of wine or sparkling wine
• A23K 1/16 - supplemented with accessory food factors; Salt blocks
• A61K 31/047 - Hydroxy compounds, e.g. alcoholsSalts thereof, e.g. alcoholates having two or more hydroxy groups, e.g. sorbitol
• A61K 31/09 - Ethers or acetals having an ether linkage to aromatic ring nuclear carbon having two or more such linkages
• C12G 1/02 - Preparation of must from grapesMust treatment or fermentation
• C12H 1/14 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfitingSequestration, e.g. with chelate-producing compounds

Abstract

Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

IPC Classes  ?

• C12G 1/10 - Deacidification of wine
• C12H 1/00 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages