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.