INFUSED WINE AND PROCESS FOR MAKING SAME
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United States of America Patent
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Issued Date -
Jul 30, 2020
app pub date -
Jan 27, 2020
filing date -
Jan 28, 2019
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Abstract
A method and system for preserving wine from spoilage after exposure to oxygen is disclosed. The method includes adding natural herbs and spices to wine in a manner that enhances the stability of the wine product after exposure to oxygen. The example method adds herbs and spices to wine in a sealed container for a period of time sufficient to allow characteristics of the herbs and spices to be infused into the wine. The infused wine has an extended shelf life, once exposed to oxygen, thereby making it amenable to commercial manufacturing and distribution after the usual one-week shelf-life period for opened and untreated wine.
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