Abstract: The invention discloses a method for processing including manufacturing and/or packaging and/or preserving beverages, which includes the step of adding a suitable plant material or plant material blend to a substrate within a vessel so as to mitigate or reduce or prevent the manifestation of a specific beverage impediment. The beverages are non-fermented, or at least partially fermented alcohol, or reductive fermented alcohol (where oxidization during manufacture has been kept to a minimum), or at least partially de-alcoholised. The plant material or plant material blend functions as a biochemical active component and reserve pool (depot) within the beverage or vessel. The invention also discloses an arrangement for the processing and packaging of beverages.

Abstract: The invention discloses a method for the manufacture of a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur— and/or other preservation compounds, which includes the steps of providing a suitable beverage substrate to suitable processing vessel; of undertaking suitable treatment of the substrate within the processing vessel; of adding suitable plant material to the substrate prior to—and/or during and/or post suitable treatment to render a naturally preserved beverage that is substantially free from—, or substantially reduced in supplementary (added) sulphur compounds—, or containing combined levels of supplementary sulphur—and/or other preservation compounds. The beverage substrate is of fruit and/or vegetable and/or grain origin.