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WO2008000271A2 - Boisson renfermant des gaz insolubles - Google Patents

Boisson renfermant des gaz insolubles Download PDF

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Publication number
WO2008000271A2
WO2008000271A2 PCT/DK2007/000326 DK2007000326W WO2008000271A2 WO 2008000271 A2 WO2008000271 A2 WO 2008000271A2 DK 2007000326 W DK2007000326 W DK 2007000326W WO 2008000271 A2 WO2008000271 A2 WO 2008000271A2
Authority
WO
WIPO (PCT)
Prior art keywords
around
beverage
insoluble gas
amount
head
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/DK2007/000326
Other languages
English (en)
Other versions
WO2008000271A3 (fr
Inventor
Steen Vesborg
Rickard GÔRANSSON
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Carlsberg Breweries AS
Original Assignee
Carlsberg Breweries AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Carlsberg Breweries AS filed Critical Carlsberg Breweries AS
Priority to EA200970073A priority Critical patent/EA200970073A1/ru
Priority to EP07764456A priority patent/EP2038398A2/fr
Publication of WO2008000271A2 publication Critical patent/WO2008000271A2/fr
Publication of WO2008000271A3 publication Critical patent/WO2008000271A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/40—Effervescence-generating compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer

Definitions

  • the present invention relates to the use of insolu- ble gas in a beverage, such as a beer or soft drink.
  • carbonated beverages Very traditional bubbling, fizzy effervescent drinks are generically known as carbonated beverages.
  • carbonated refers to carbon dioxide being dissolved in the drink.
  • the drinks principal ingredient is water and part of the carbon dioxide reacts with the water and forms carbonic acid, the remainder of the carbon dioxide stays in physical solution.
  • the carbon dioxide is often by means of pressurized packaging not in equilibrium with ambient pressure, 101,335 Pa, not even if served at quite low temperature, like zero degrees.
  • Natural sparkling waters and fermented sparkling beverages like beer and Champagne has always been at a premium.
  • the carbon dioxide can fill out one more function: It is often wanted, particularly on beer, to serve it with a nice head of broth, and often the quality of the broth has to be so, that a little of it lasts till the end of the drinking session.
  • the head stems from rising carbon dioxide bubbles, which must originate from some imperfection in the glass used for serving, or from particles suspended in the liquid. They rise to the surface faster than one would think from Stokes law, because they, due to the reducing hydrostatic pressure expand while rising, and because of growth/feeding/diffusion of the bubble due to diffusion into the bubble from the surrounding liquid. When they break the surface, they carry on the upper dome a layer of the liquid. If the bubbles rise sufficiently fast one bubble will ride on a layer of other bubbles, and we have formed a broth. Initially, this broth consists of spherical bubbles with a viscous layer of liquid taking up the void volume. If one tilts the glass, the head will maintain a horizontal surface, like the drink below it.
  • the head broth Apart from the aesthetic appeal of the head broth, it, also, serves to protect the reducing notes, for instance alfa-iso humolonic acid in beer or aldehydes or terpineols in soft drinks, of the beers entire taste profile against attack from atmospheric oxygen. For this purpose, it is a lucky coincidence that carbon dioxide is almost 50% heavier than the ambient atmosphere, so that it stays on top of the head broth as a water vapour saturated lid, protecting the head from drying out.
  • the reducing notes for instance alfa-iso humolonic acid in beer or aldehydes or terpineols in soft drinks
  • carbon dioxide is almost 50% heavier than the ambient atmosphere, so that it stays on top of the head broth as a water vapour saturated lid, protecting the head from drying out.
  • the lifetime of the head can vary from seconds to hours dependent on viscosity and initial bubble size. For many types of drinks, it is desirable to increase this lifetime.
  • One way of increasing the head's life is simply to increase the amount of dissolved carbon dioxide. Henry's law is to a certain extent applicable for such beverages .
  • a more viscous foam can be created by adding various polymers or directing the fermentation in a way, that generates those. They are often polysaccharides. It is also known that addition of hexa-hydro-alfa-iso humolonic acid creates a very stable head.
  • Another way of increasing the head's life is by dis- solving a further soluble gas, like nitrous oxide (N 2 O), in the beverage in addition to carbon dioxide, which increases the total amount of dissolved gas.
  • a further soluble gas like nitrous oxide (N 2 O)
  • N 2 O nitrous oxide
  • US 2002/0197364 discloses a method of producing a liquid product packed in cans or bottles or other suit- able containers.
  • the method includes injection of one or more of nitrogen, carbon dioxide and nitrous oxide gas into the liquid product.
  • WO 00/23357 describes a method of improving the foaming characteristics of a nitrogenated liquid product packaged into cans, bottles or other suitable containers by shaking.
  • Nitrogen has been used for nitrogenized Stout beer throughout the world since many years to ob- tain a creamy head. However, certain measures are necessary to obtain a convincing creamy head with Nitrogen.
  • Another way of creating a creamy head in nitrogenized beer is by using the so-called SURGER sold by Guinness, which creates the creamy head by using ultrasound.
  • SURGER so-called SURGER sold by Guinness
  • Use of argon and hydrogen in beverage is known but with other purposes than improving head characteristics.
  • GB1408995 discloses a method of dissolving inert gas like Nitrogen, Argon and Hydrogen in a beverage, such as beer, wine and soft drinks, which comprises removal of air from a container, introduction of inert gas into the container and filling of the container with the beverage so that the gas pressure within the container is in the range of 5 to 90 psig.
  • the purpose of which is to improve taste and resistance to deterioration.
  • the present invention relates to the use of insoluble gas in a beverage to improve the head characteristics and to provide a more pleasant and smooth mouth feeling experience .
  • the beverage further comprises one or more soluble gases like N 2 O and CO 2 in the beverage.
  • the present invention provides the use of insoluble gas for improving head characteristics of a beverage, with the proviso that N 2 is not the only insoluble gas used.
  • the use of the insoluble gas with a solubility of less than 1.0 g/1 at room tem- perature and ambient pressure is provided.
  • the use of the insoluble gas which i ⁇ selected from cyclic hydrocarbons, Krypton, propane, ethane, methane, Argon, Oxygen, Hydrogen, Neon and Helium is provided.
  • insoluble gas in beverage in an amount of around 0.1 g/1 to around 2 g/1, preferably around 0.3 g/1 to around 1 g/1, is provided.
  • the said beverage is a beer or soft drink.
  • N 2 O in an amount of around 0.1 g/1 to around 15 g/1, preferably around 1 g/1 to around 10 g/1, and especially preferred around 4 g/1 to around 6 g/1, is provided.
  • CO 2 in an amount of around 0.1 g/1 to around 15 g/1, preferably around 1 g/1 to around 10 g/1, and especially preferred around 4 g/1 to around 6 g/1, is provided.
  • N 2 is further provided.
  • the present invention provides a beverage with improved head characteristics, which comprises N2O and an insoluble gas, with the proviso that N 2 is not the only insoluble gas comprised in the beverage.
  • the beverage comprising the insoluble gas with a solubility of 'less than 1.0 g/1 at room temperature and ambient pressure is provided.
  • the beverage which comprises insoluble gas selected from cyclic hydrocarbons, Krypton, propane, ethane, methane, Argon, Oxy- gen, Hydrogen, Neon and Helium, is provided.
  • the beverage is a beer or soft drink.
  • the beverage which comprises N2O in an amount of around 0.1 g/1 to around 15 g/1, preferably around 1 g/1 to around 10 g/1, and especially preferred around 4 g/1 to around 6 g/1.
  • the beverage which comprises the insoluble gas in an amount of around 0.1 g/1 to around 2 g/1, preferably around 0.3 g/1 to around 1 g/1, is provided.
  • the beverage which, furthermore, comprises CO 2 in an amount of around 0.1 g/1 to around 15 g/1, preferably around 1 g/1 to around 10 g/1, and especially preferred around 4 g/1 to around 6 g/1, is provided.
  • the beverage, which further comprises N 2 is provided.
  • An object of the present invention is to wholly or partly address the above mentioned unmet needs. More specifically, it is an object to provide a beverage, which confers an improved mouth feeling experience when being drunk by a consumer. It is, also, an object of the present invention to provide a beverage with a longer lasting head. It is, furthermore, an object of the present invention to provide a beverage with the mentioned properties, which is not difficult or expensive to produce when compared to traditional beverages.
  • a beverage such as a beer or soft drink, comprising an insoluble gas with the proviso that Nitrogen is not the only insoluble gas.
  • the beverage further comprises a soluble gas, like N 2 O and CO 2 .
  • said beverage comprises one or more of the following insoluble gases: cyclic hydrocarbons, Krypton, propane, ethane, methane, Argon, Oxygen, Nitrogen, Hydrogen, Neon and/or Helium with the proviso that Nitrogen is not the only insoluble gas .
  • the beverage further comprises one or more soluble gases like N 2 O and CO 2 .
  • said beverage is a beer.
  • the present invention is not restricted to beer. Instead, the use of insoluble gas and certain other gases like N 2 O for both beer, and non-beer, such as mineral water, flavoured alcoholic beverages, malt drinks and the like is pro- vided.
  • N 2 O can be used for certain beverage types, where the distinct advantages on the quality of head disclosed above as well as the sweet taste can be of particular advantage.
  • Such types of beverage include i.a. top fermented beers and bottom fermented beers.
  • the beer types included are Wit, Weizen, Bis- weizen or Ale types, such as Paleblond, Brown, Bitter IPA or Barley wines and Stouts.
  • the bottom fermented types includes the American light beer lagers, Vienna type beers, Marzen and Red Beers or typical Kunststoff types, Dark Kunststoff and Bock, and finally the Baltic Porter types.
  • the insoluble gas and, preferably, N 2 O dissolved in beverage imparts a smooth and pleasant mouth feel and provides a pleasant stable head.
  • the beverage comprises the insoluble gas in an amount of around 0.01 g/1 to around 5 g/1. More preferred, the beverage comprises the insoluble gas in an amount of around 0.1 g/1 to around 2 g/1. Even more preferred, the beverage comprises the insoluble gas in an amount of around 0.3 g/1 to around 1 g/1.
  • the beverage preferably, comprises N 2 O in an amount of around 0.1 g/1 to around 15 g/1. More preferred, the beverage comprises N 2 O in an amount of around 1 g/1 to around 10 g/1. Even more preferred, the beverage comprises N 2 O in an amount of around 4 g/1 to around 6 g/1.
  • the beverage preferably, comprises CO 2 in an amount of around 0.1 g/1 to around 15 g/1. More preferred, the beverage comprises CO 2 in an amount of around 1 g/1 to around 10 g/1. Even more preferred, the beverage comprises CO 2 in an amount of around 4 g/1 to around 6 g/1.
  • the inventors have found that in normal carbonised beverages the initial bubble size is around 40 micron in diameter, but by adding a heavily insoluble gas in the amount of 0.3 g/1 to 1 g/1 the size of the seedling bubbles decreases by 3 orders of magnitude and the number of seedling bubbles increases by a similar figure.
  • smaller bubbles created by- dissolving insoluble gas in beverage provides a more stable and longer lasting head that does not affect the taste of the beverage.
  • the above-mentioned bev- erage with dissolved insoluble gas imparts a more viscous and delicious creamy head that contributes positively to the overall pleasant mouth feeling experience as well as the visual appearance of the said beverage perceived by the drinker.
  • the discovery provides a solution to the mentioned challenge of improving head characteristics and the mouth feeling experience of an effervescent beverage without affecting the cost significantly.
  • several insoluble gases can be used to provide a beverage with the said improved head characteristics.
  • Insoluble gases according to the present invention are gases with a solubility of less than 1.0 g/1, pref- erably less than 0.5 g/1, and most preferred less than 0.1 g/1 at room temperature and ambient pressure.
  • An insoluble gas according to the present invention is selected from the group consisting of: cyclic hydrocarbons, Krypton, propane, ethane, methane, Argon, Oxy- gen, Nitrogen, Hydrogen, Neon and Helium.
  • the insolubility increases from left to right.
  • Argon is easily available in liquid form or as compressed gas. Since it is extracted by distillation of the atmosphere, of which it constitutes 0.9%, it is abundant, inert, environmentally perfectly inert, non-toxic (as it forms no chemical compounds) , and safe. Oxygen is easily available and quite inexpensive because of its high abundance; it constitutes 20.9 % of the atmosphere and is extracted by distillation like Argon. Hydrogen can be used in amounts and concentrations far from the explosion limits and is deemed safe as well.
  • Helium is, also, an efficient gas for this application.
  • carbon dioxide reacts with water and forms carbonic acid and is, thus, only partially dissolved as a physical solution.
  • the carbonic acid formation equilibrium could be driven backward by lowering the pH value of the beverage by means of adding a stronger acid. But soon the acid taste becomes objectionable.
  • gases such as HFC and HCFCs . Even eth- ene with its distinct apple smell and taste could be used in for instance a cider product. But these gases are greenhouse gases, and can induce nausea and euphoria.
  • the present invention provides the use of one or more insoluble gases alone or in combination with nitrous oxide and/or carbon dioxide, where the insoluble gas is selected from cyclic hydrocar- bons, Krypton, propane, ethane, methane, Argon, Oxygen, Nitrogen, Hydrogen, Neon and Helium with the proviso that Nitrogen is not the only insoluble gas.
  • Nitrous oxide is a linear molecule, but not symmet- rical .
  • the electron structure can only be explained with the use of orbital theory. It has a high dipolar momentum, and its dissolution into water is by a quite different mechanism than that of carbon dioxide. But apart from this, the similarities between N 2 O and CO 2 are many: The two have almost the same melting
  • N 2 O is formed by certain bacteria. Artificially, it is made by either heating ammonium ni- trate to 190 0 C or, according to Ullmann, by a new process with direct reaction of nitric acid and ammonia. According to Gmelin it is endothermic, but can, unlike acetylene, only with great difficulty be brought to detonation by means of a strong detonator, and then only at high temperature .
  • a further pressure settling is performed the following day, and 3 days later the pressure will remain un- changed at 3 bar.
  • the beer is, then, cold stored and tapped aseptically in common 33 cl bottles on a laboratory filling machine. After one week the beer is poured normally into test glasses. The resulting beer will have the creamy head and the clear sweet taste, and will miss the "pricking" from carbon dioxide .
  • the shaking off beer as described above normally leads to denaturation of certain proteins that are nor- mally considered to contribute to creation of the head.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne l'utilisation de gaz insolubles dans des boissons pour améliorer des caractéristiques de mousse et procurer au consommateur une sensation en bouche plus douce et agréable.
PCT/DK2007/000326 2006-06-30 2007-07-02 Boisson renfermant des gaz insolubles Ceased WO2008000271A2 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EA200970073A EA200970073A1 (ru) 2006-06-30 2007-07-02 Напиток, содержащий нерастворимый газ
EP07764456A EP2038398A2 (fr) 2006-06-30 2007-07-02 Boisson renfermant des gaz insolubles

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA200600880 2006-06-30
DKPA200600880 2006-06-30

Publications (2)

Publication Number Publication Date
WO2008000271A2 true WO2008000271A2 (fr) 2008-01-03
WO2008000271A3 WO2008000271A3 (fr) 2008-02-14

Family

ID=36758401

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK2007/000326 Ceased WO2008000271A2 (fr) 2006-06-30 2007-07-02 Boisson renfermant des gaz insolubles

Country Status (4)

Country Link
EP (1) EP2038398A2 (fr)
CN (1) CN101484570A (fr)
EA (1) EA200970073A1 (fr)
WO (1) WO2008000271A2 (fr)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2196752A1 (fr) 2008-12-09 2010-06-16 Carlsberg Breweries A/S Récipient auto-réfrigérant
WO2010066775A1 (fr) 2008-12-09 2010-06-17 Carlsberg Breweries A/S Contenant auto-réfrigérant et dispositif de refroidissement
EP2397796A1 (fr) 2010-06-15 2011-12-21 Carlsberg Breweries A/S Conteneur auto-réfrigérant et dispositif de refroidissement
WO2011157735A2 (fr) 2010-06-15 2011-12-22 Carlsberg Breweries A/S Récipient à refroidissement automatique et dispositif de refroidissement
WO2012160198A1 (fr) 2011-05-26 2012-11-29 Carlsberg Breweries A/S Boisson, contenant pour boisson comprenant une boisson, procédé de production d'une boisson et installation de production d'une boisson
WO2013133119A1 (fr) * 2012-03-05 2013-09-12 サッポロビール株式会社 Produit à boire effervescent et procédé associé
EP2695560A1 (fr) 2012-08-10 2014-02-12 Carlsberg Breweries A/S Dispositif de refroidissement comprenant des réactifs revêtus
WO2014166867A1 (fr) 2013-04-08 2014-10-16 Carlsberg Breweries A/S Système de refroidissement externe d'un porte-boissons et procédé de refroidissement externe d'un porte-boissons
US9745187B2 (en) 2015-05-05 2017-08-29 Fizzics Group Llc Carbonated fluid dispenser with ultrasonic foaming mechanism
WO2018002703A1 (fr) 2016-07-01 2018-01-04 Duvel Moortgat Nv Dispositif de versement de bière à teneur élevée en dioxyde de carbone
US9895667B2 (en) 2015-05-05 2018-02-20 Fizzics Group Llc Carbonated fluid dispenser with ultrasonic foaming mechanism
US20190335789A1 (en) * 2018-05-04 2019-11-07 Michael Dray Packaged beverages, and a process and device for introducing gases into packaged beverages

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106465832A (zh) * 2015-08-18 2017-03-01 光腾光电股份有限公司 抗氧化机能性饮料
CN106085689A (zh) * 2015-09-28 2016-11-09 上海金苇子生物技术有限公司 一种饮品及其制备方法

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GB8430014D0 (en) * 1984-11-28 1985-01-09 Bass Plc Beer &c
US20020197364A1 (en) * 1997-07-10 2002-12-26 Shyong Pan Christopher Chia Producing liquid products contained in cans, bottles and other suitable containers
JP2001509456A (ja) * 1997-07-10 2001-07-24 アムコー パッケージング（オーストラリア）プロプライエタリー リミテッド カン、ビン及び他の適当な容器に入った液体製品の製造方法
JP2002527095A (ja) * 1998-10-19 2002-08-27 アムコー パッケージング（オーストラリア）プロプライエタリー リミテッド 容器注出飲料の泡立ち改善方法
ES2200425T3 (es) * 1999-03-08 2004-03-01 Societe Des Produits Nestle S.A. Conjunto comprendiendo un recipiente y una bebida lista para beber.
GB0013822D0 (en) * 2000-06-07 2000-07-26 Better Brands N I Limited A drink product

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010066775A1 (fr) 2008-12-09 2010-06-17 Carlsberg Breweries A/S Contenant auto-réfrigérant et dispositif de refroidissement
EP2196752A1 (fr) 2008-12-09 2010-06-16 Carlsberg Breweries A/S Récipient auto-réfrigérant
EP2397796A1 (fr) 2010-06-15 2011-12-21 Carlsberg Breweries A/S Conteneur auto-réfrigérant et dispositif de refroidissement
WO2011157735A2 (fr) 2010-06-15 2011-12-22 Carlsberg Breweries A/S Récipient à refroidissement automatique et dispositif de refroidissement
US9266668B2 (en) 2011-05-26 2016-02-23 Carlsberg Breweries A/S Beverage, a beverage container including a beverage, a method of producing a beverage and a beverage production plant
WO2012160198A1 (fr) 2011-05-26 2012-11-29 Carlsberg Breweries A/S Boisson, contenant pour boisson comprenant une boisson, procédé de production d'une boisson et installation de production d'une boisson
US9420822B2 (en) 2012-03-05 2016-08-23 Sapporo Breweries Limited Effervescent beverage product and method relating to same
WO2013133119A1 (fr) * 2012-03-05 2013-09-12 サッポロビール株式会社 Produit à boire effervescent et procédé associé
EP2695560A1 (fr) 2012-08-10 2014-02-12 Carlsberg Breweries A/S Dispositif de refroidissement comprenant des réactifs revêtus
WO2014166867A1 (fr) 2013-04-08 2014-10-16 Carlsberg Breweries A/S Système de refroidissement externe d'un porte-boissons et procédé de refroidissement externe d'un porte-boissons
US9745187B2 (en) 2015-05-05 2017-08-29 Fizzics Group Llc Carbonated fluid dispenser with ultrasonic foaming mechanism
US9895667B2 (en) 2015-05-05 2018-02-20 Fizzics Group Llc Carbonated fluid dispenser with ultrasonic foaming mechanism
WO2018002703A1 (fr) 2016-07-01 2018-01-04 Duvel Moortgat Nv Dispositif de versement de bière à teneur élevée en dioxyde de carbone
US20190161335A1 (en) * 2016-07-01 2019-05-30 Duvel Moortgat Nv Device for pouring beer with a high carbon dioxide content
US20190335789A1 (en) * 2018-05-04 2019-11-07 Michael Dray Packaged beverages, and a process and device for introducing gases into packaged beverages

Also Published As

Publication number Publication date
EP2038398A2 (fr) 2009-03-25
EA200970073A1 (ru) 2009-06-30
WO2008000271A3 (fr) 2008-02-14
CN101484570A (zh) 2009-07-15

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