Abstract: The present invention relates to particles which include at least one gelled network of at least one gelling polysaccharide in which are embedded at least: one caviar-based food; one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; and water, preferably purified water. The present invention also relates to an alcoholic beverage (for example vodka) containing said particles, as well as a container filled with said alcoholic beverage.

Abstract: The present disclosure provides a portable device and method for controlling an alcoholic beverage through an at least partially transparent container. The method includes acquiring a fluorescence spectrum of the beverage through a wall of the container, normalizing a profile of a measured spectrum according to the maximum intensity of a reference spectrum, calculating a resemblance factor between the measured spectrum and the reference spectrum, and determining if the beverage is genuine according to the obtained value of the resemblance factor.

Abstract: The present invention relates to particles which include at least one gelled network of at least one gelling polysaccharide in which are embedded at least: one caviar-based food; one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; and water, preferably purified water. The present invention also relates to an alcoholic beverage (for example vodka) containing said particles, as well as a container filled with said alcoholic beverage.

Abstract: The present disclosure provides a portable device and method for controlling an alcoholic beverage through an at least partially transparent container. The method includes acquiring a fluorescence spectrum of the beverage through a wall of the container, normalizing a profile of a measured spectrum according to the maximum intensity of a reference spectrum, calculating a resemblance factor between the measured spectrum and the reference spectrum, and determining if the beverage is genuine according to the obtained value of the resemblance factor.

Abstract: The present disclosure provides a portable device for controlling an alcoholic beverage that includes a single light source emitting a monochromatic excitation light beam of a wavelength between 350 and 650 nanometers, a beam splitter to reflect the light beam, a focus and collection lens, and a positioning device to orient the light beam along a direction substantially normal to an outer surface of the container. The positioning device positions the outer surface of the container at a predetermined distance from the focus lens. The device includes a filtering device for filtering fluorescence radiation captured by the focus lens to eliminate wavelengths shorter than or equal to the wavelength of the light beam. A spectrometer module produces a signal corresponding to the measured spectrum of the fluorescence radiation and an analysis module compares the measured spectrum to a reference spectrum.

Abstract: The present disclosure provides a portable device for controlling an alcoholic beverage that includes a single light source emitting a monochromatic excitation light beam of a wavelength between 350 and 650 nanometers, a beam splitter to reflect the light beam, a focus and collection lens, and a positioning device to orient the light beam along a direction substantially normal to an outer surface of the container. The positioning device positions the outer surface of the container at a predetermined distance from the focus lens. The device includes a filtering device for filtering fluorescence radiation captured by the focus lens to eliminate wavelengths shorter than or equal to the wavelength of the light beam. A spectrometer module produces a signal corresponding to the measured spectrum of the fluorescence radiation and an analysis module compares the measured spectrum to a reference spectrum.

Abstract: The present invention relates to particles which comprise at least one gelled network of at least one gelling polysaccharide in which are embedded at least: —one caviar-based food; —one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; and water, preferably purified water. The present invention also relates to an alcoholic beverage (for example vodka) containing said particles, as well as a container filled with said alcoholic beverage.

Abstract: The present disclosure provides a bottle that includes a body having a neck at a top end. The neck of the bottle ends in an aperture for receiving a cork/plug. The bottle further includes a security closure that includes a security label having a first portion adhered to the cork and a second portion adhered onto the neck of the bottle. A cap at least partially covers the cork and the neck of the bottle. The cap partially covers the security label. The security label further includes: a bottom portion that extends beyond a bottom edge of the cap and carries a first readable code representing a unique identifier of the bottle; and a top portion that is covered by the cap and adhered to the cork, and carries a second readable code representing a unique identifier of the cork/plug.

Abstract: The invention concerns a method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it comprises the following steps: providing a gas stream containing hydrogen sulfide, bubbling the gas stream containing hydrogen sulfide into a grape juice and/or grape juice derived fractions prior to yeast inoculation, and/or during fermentation. The alcoholic beverage obtainable by the method can be chosen from the group constituted by wines, beers and spirits. Most preferably, the alcoholic beverage is a Sauvignon Blanc wine.

Abstract: The invention concerns a method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it comprises the following steps: providing a gas stream containing hydrogen sulfide, bubbling the gas stream containing hydrogen sulfide into a grape juice and/or grape juice derived fractions prior to yeast inoculation, and/or during fermentation. The alcoholic beverage obtainable by the method can be chosen from the group constituted by wines, beers and spirits. Most preferably, the alcoholic beverage is a Sauvignon Blanc wine.

Abstract: The present invention relates to a method for suspending particles in an alcoholic liquid composition. The method comprises providing an alcoholic liquid composition having a particular alcoholic content and employing low acyl gellan gum to suspend particles in the composition. The invention also relates to an alcoholic liquid composition having a plurality of particles suspended in an alcoholic beverage employing low acyl gellan gum.

Abstract: The invention relates to a monolayer or multilayer long-life packaging containing an anethole-based alcoholic or nonalcoholic beverage, characterized in that the layer in contact with the said beverage is formed from a polymer containing condensed aromatic units. The polymer is especially polyethylene naphthalate (PEN) which has a degree of crystallinity higher than 20%. The invention also relates to a process intended to limit the degradation of anethole-based beverages with the aid of such a polymer.

Abstract: The invention relates to a process for manufacturing a composition which can be used for producing stoppers.According to the invention, it comprises the following steps:a) sheets of cork are ground into small-sized granules,b) said cork granules are decomposed into granules having a high lignin content and into granules having a high suberin content, andc) the lignin-rich granules are separated from the suberin-rich granules in order to keep only the suberin-rich granules in said composition.The invention also relates to a composition comprising suberin-rich cork granules as well as to a stopper comprising such a composition.

Abstract: The invention relates to a method for extracting 2-phenylethanol, in which the 2-phenylethanol is extracted from the distillation residues obtained during the production of alcohol.

Abstract: The invention relates to long-life polymer packaging containing a fruit-based and/or vegetable-based drink, which packaging consists of a monolayer and which monolayer is formed of a methyl acrylate/acrylonitrile/butadiene terpolymer. The invention also relates to a process intended to limit the degradation of fruit-based and/or vegetable-based drinks contained in a polymer packaging, which packaging is in the form of a monolayer and consists of a methyl acrylate/acrylonitrile/butadiene terpolymer.

Abstract: The invention relates to a monolayer or multilayer long-life packaging containing an anethole-based alcoholic or non-alcoholic drink, characterized in that the layer in contact with the said drink is formed of a methyl acrylate/acrylonitrile/butadiene terpolymer.The invention also relates to a process intended to limit the degradation of an anethole-based alcoholic or non-alcoholic drink, in particular one which is low in alcohol or alcohol-free, characterized in that the said drinks are stored in a monolayer or multilayer long-life packaging whose layer in contact with the said drinks consists of a methyl acrylate/acrylonitrile/butadiene terpolymer.

Abstract: The invention relates to a packaging made up of at least one inner, containing an alcoholic or nonalcoholic beverage based on anethole, in which the inner foil of said packaging is made up of a film of polyamide including aromatic units.The packaging is preferably intended to contain weakly alcoholic beverages and the polyamide results from the polycondensation of meta-xylylenediamine with adipic acid.

Abstract: A process for obtaining a ground roasted plant material is disclosed. The process includes the steps of subjecting the plant material to steam at a pressure greater than or equal to about 5 bar to roast the plant material, and releasing the pressure to expel the plant material through a grid to grind the roasted plant material.

Abstract: The subject of the present invention is Phaffia rhodozyma mutants blocked in the step of conversion of .beta.-carotene in the pathway of biosynthesis of astaxanthin.The present invention also relates to a process for producing .beta.-carotene using these mutants, for purposes of use in the preparation of foodstuffs or cosmetic or pharmaceutical products.

Abstract: The present invention relates to a process for washing a container, especially a food or drink container, of the bottle type, and intended to be re-employed, especially for a use with foodstuffs, in which:the reusable container is made of a homopolymer or a copolymer or a mixture of polymers, which is transparent and which has an average degree of crystallinity higher than 30%, the thickness of the walls of the container being greater than:0.35 mm with regard to the body1.00 mm at the base1.00 mm at the bottom, andsaid container is washed with an aqueous solution at a temperature higher than 70.degree. C.