Method of making sparkling beverage with reduced carbon footprint

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United States of America Patent

PATENT NO 11384323
APP PUB NO 20210040423A1
SERIAL NO

16534745

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Abstract

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A method of enhancing the aroma of a wine or beverage conducts flavorful volatiles from a separately occurring fermentation process as driven by the expressed carbon dioxide of the fermentation process. As well as capturing flavorful volatiles that would otherwise be lost, the process “recycles” carbon dioxide reducing the released carbon dioxide for a given quantity of produced sparkling beverage.

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Patent Owner(s)

Patent OwnerAddress
WISCONSIN ALUMNI RESEARCH FOUNDATION614 WALNUT STREET 13TH FLOOR MADISON WI 53726

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Robaidek, Jerrold Odilon Madison, US 1 0

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