Abstract: The present invention is directed to a generic methodology for preparing wines and other beverages having reduced ethanol content, where said wines or beverages may be sweet, dry or demi-sec beverages. The methodology comprises different fermentation stages, wherein wine yeasts Pichia anomala y Saccharomyces sp. are used. The present invention teaches a methodology, in which yeast groups are used, and said groups are capable of generating several yields of ethanol production by controlling critical variables in the production of an organoleptically acceptable wine through a minor intervention in the aromatic compounds and the final product, resulting in a wine of similar features to those ones available in the market, which has the antioxidant properties and the quality of traditional wines, with lower alcoholic content.

Abstract: Extract of oil rich in saturated, monounsaturated and polyunsaturated fatty acids containing oil extracted from insect larvae comprising saturated, MUFA and PUFA fatty acids and procedure for obtaining oil extract.

Abstract: Extract of oil rich in saturated, monounsaturated and polyunsaturated fatty acids containing oil extracted from insect larvae comprising saturated, MUFA and PUFA fatty acids and procedure for obtaining oil extract.