METHOD OF REMOVING ALCOHOL FROM FERMENTED BEVERAGES WHILE PRESERVING THE FLAVOR PROFILE
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United States of America
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Jan 30, 2025
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Jul 24, 2024
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Jul 24, 2024
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Abstract
A system for processing fermented beverages to produce alcohol-reduced or alcohol-free fermented beverages or concentrates, and a method of using same, wherein the alcohol-reduced or alcohol-free fermented beverages have the desirable characteristics of the non-processed fermented beverage including, but not limited to, the flavor, the mouthfeel, and aroma, and wherein the alcohol-reduced or alcohol-free fermented concentrates can be reconstituted for consumption elsewhere.
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