WO2019100168A1

WO2019100168A1 - Method of preparing a cannabis based terpene beverage and beverage thereof

Info

Publication number: WO2019100168A1
Application number: PCT/CA2018/051502
Authority: WO
Inventors: Enrico BOUCHARD; Alan JAREMOWICH
Original assignee: Enrico BOUCHARD
Priority date: 2017-11-27
Filing date: 2018-11-27
Publication date: 2019-05-31

Abstract

The present invention refers to a method for the preparation of Cannabis-sourced or Cannabis-based terpene-flaveured beverage, such as for example, carbonated soft drink, kombucha, wine or sparkling wine (alcoholic or non-alcoholic).

Description

Method of Preparing a Cannabis Based Terpene Beverage and Beverage Thereof

Field of the invention

[0001] The present invention refers to the food industry. More specifically, the present invention refers to a method for preparation of a beverage with added terpenes for enhanced olfactory sense and taste (i.e. flaveurs).

Background of the invention

[0002] Manufacturing process of sparkling wines is a complex process. Grapes are harvested, pressed and, then the grape juice with the highest quality (first press fraction) is used, for example for producing Cava. This grape juice is chilled and clarified, and then transformed into wine in a first alcoholic fermentation, at a controlled temperature between 15° C and 18° C for 20 to 25 days. Once the fraction of the must is clear, selected yeasts are added to start fermentation. During this process, the yeasts transform natural sugars contained in the grapes into alcohol and carbon dioxide obtaining mono varietal base cava wines. Then, the oenologist selects and blends the base wines to obtain a product based on several parameters depending on the type of sparkling wine desired, such as fruity flavours, balance in the mouth, body and structure acidity to go through a long aging, etc.

[0003] Clarification consists in getting rid of murky aspect caused by the presence of particles in suspension proceeding from the fermentation to obtain a completely clear wine free of any impurities. Prior to tirage, the wine is cooled to precipitate the tartaric acid in the form of salts.

[0004] To preserve the wine and maintain its qualities throughout time, it is cold stabilised prior to the second fermentation. Tirage is an operation that consist in filling up the bottles with the base wine and the so-called "tirage liquor", made up of yeasts and sugar, that will induce a second fermentation. The bottles are closed, and they are taken down to the darkness of the caves (or underground galleries), where they will be stacked horizontally. This second fermentation is carried out in the same bottle that will be placed on the shelves for sale. Upon completion of the second fermentation, the yeasts die and settle at the bottom of the bottle, then aging begins. [0005] Aging is the time of contact of the yeasts with the sparkling wine. The minimum is 9 months, though there is no maximum time. After 15 months of aging, autolysis takes place, whereby the yeasts cells forming the lees begin to contribute components to the sparkling wine, providing tertiary aromas such as dried fruits, coast, bakery, toffee, caramel, etc. This process provides more complexity to the sparkling wine and is characteristic of a“Reserve” and “Grand Reserve” sparkling wines.

[0006] Then, riddling is carried out, which consist of moving the sediments (dead yeast cells) caused by the second fermentation to the neck of the bottle. Riddling can either be done by hand or by machine. A successive rotational movement, rattle and tilt is done until the yeasts reach the neck of the bottle and can easily be removed at a further disgorging step.

[0007] Disgorging can be carried out either manually or mechanically. Any of the two chosen ways ensures that no sediments are left in the bottle and the sparkling wine is ready, if required, for the addition of the so-called "expedition liquor". After disgorging, the expedition liquor is added. The expedition liquor can comprise sugars, base wines and other house spirits, for example wines aged in barrels, which provide a particular bouquet to the sparkling wine. In some wineries the expedition liquor is one of their best kept secrets. Once the bottles have been topped up with the expedition liquor, they are closed with a final cork, a wire cage a capsule, label and a quality control stamp, such that they are ready for dispatch.

[0008] The present inventor has developed a method at industrial scale for preparing sparkling wines with added natural flavours or bouquet from plant-sourced or plant-based terpenes. With the method of the present invention a specific mixture of plant-based or plant- sourced terpenes is added, which makes the resulting sparling wine having a pleasant and surprising bouquet.

Summary of the invention

[0009] A main aspect intended to be addressed by the present invention is to provide a beverage comprising added plant-based or plant-sourced terpenes.

[0010] A further aspect intended to be addressed by the present invention is provided by a beverage comprising an added plant-based or plant-sourced terpene extract, or mixtures thereof, wherein said terpene extract is at least partially defatted, or in the form of a nano- emulsified solution. [0011] A further aspect intended to be addressed by the present invention is to provide a beverage comprising a full-spectrum profile of Cannabis- sourced terpene extract, wherein said terpene extract is defatted, or in the form of a nano-emulsified solution.

[0012] An alternative aspect intended to be addressed by the present invention is provided by a method for preparing a terpene-flavoured beverage comprising the steps of: a) taking a volume of a base beverage; b) adjusting temperature of said base beverage between 2°C and 20°C; c) adding a volume of a nano-emulsified plant- based- or plant sourced-terpene solution to said volume of base beverage and mixing to obtain a volume of terpene-flavoured base beverage, wherein the terpene solution is nano-emulsified by ultrasonic cavitation; and d) adding the terpene-flavoured base beverage to the remainder of the base beverage; to obtain a plant-sourced or plant-based flavoured beverage.

[0013] A further aspect intended to be addressed by the present invention is provided by a method for preparing a terpene-flavoured beverage comprising the steps of: a) obtaining a base beverage; b) obtaining a delipidated plant-based- or plant-sourced terpene-extract, wherein the extract is delipidated by winterization or cryoextraction; c) adding the delipidated terpene extract to the base beverage; and d) mixing said extract with said beverage to obtain a delipidated plant-sourced or plant-based terpene flavoured beverage.

[0014] A method for preparing a terpene-flavoured wine comprising the steps of: a) adding a volume of a nano-emulsified plant based- or plant sourced-terpene solution to an expedition liquor to obtain a terpene-flavoured expedition liquor; and b) adding a volume of the flavoured-expedition liquor to a disgorged wine prior to capping.

[0015] A further aspect of the invention is to provide a method for preparing a beverage comprising the steps of: a) taking a volume of a base-beverage; b) adjusting temperature of said base-beverage between 2°C and 20°C; c) adding a plant based- or plant sourced- terpene extract or solution; to obtain a plant-sourced or plant-based flavoured beverage.

[0016] A further aspect of the invention is to provide a method for preparing a terpene- flavoured sparkling wine comprising the steps of: adding a volume of plant based- or plant sourced-terpene extract or solution to an expedition liquor to obtain a terpene-flavoured expedition liquor; adding a volume of the flavoured-expedition liquor to a disgorged sparkling wine prior to capping. [0017] According to a further aspect of the invention, there is provided a method for preparing a terpene-flavoured fermented beverage comprising the steps of: a) obtaining a delipidated plant-based or plant-sourced terpene-extract; b) adding an aliquot of said extract or mixtures thereof to a grape must; c) optionally adding a solution comprising a source of fermentable carbohydrates; d) fermenting said must to obtain a selected percentage of alcohol or C0₂; and optionally, d) filtering out said must to obtain a plant- sourced or plant-based flavoured fermented beverage.

Detailed description of the invention Description of the figures

[0018] The present invention is described below based on examples which are not a limitation of the present invention, and based on the following figures, in which:

[0019] Figure 1 shows a visual guide for cannabis terpenes, their effects, and which varieties contain them.

[0020] Figure 2 shows a picture of a cloudy wine after being flavoured with a non- emulsified terpene extract.

[0021] Figures 3A and 3B show visual charts explaining cryoextraction of plant terpenes

(reproduced with permission from www.pureextractsinc.com).

Abbreviations and Definitions

Definitions

[0022] As used herein the singular forms "a", "and", and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "a cell" includes a plurality of such cells and reference to "the culture" includes reference to one or more cultures and equivalents thereof known to those skilled in the art, and so forth. All technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this invention belongs unless clearly indicated otherwise. [0023] The terms“about” or“around” as used herein refers to a margin of + or - 10% of the number indicated. For sake of precision, the term about when used in conjunction with, for example: 90% means 90% +/- 9% i.e. from 81% to 99%. More precisely, the term about refers to + or - 5% of the number indicated, where for example: 90% means 90% + / - 4.5% i.e. from 86.5% to 94.5%. When used in the context of a pH, the term about means + / - 0.5 pH unit.

[0024] As used in this specification and claim(s), the words“comprising” (and any form of comprising, such as“comprise” and“comprises”),“having” (and any form of having, such as“have” and“has”),“including” (and any form of including, such as“includes” and “include”) or“containing” (and any form of containing, such as“contains” and“contain”) are inclusive or open-ended and do not exclude additional, un-recited elements or method steps.

[0025] The term“based” as used herein means one or more terpenes that are typically present in Cannabis, but are obtained, extracted, produced or synthesized from other sources.

[0026] The term“sourced” as used herein means one or more terpenes that are extracted or obtained from Cannabis biomass.

[0027] The terms“cannabis-sourced spectrum” or“ ... full-spectrum profile” means that the sourced terpenes obtained from Cannabis strains is not further refined and comprises a mixture of terpenes that is exclusive/unique to the selected Cannabis strain such that the mixture and ratios provide a unique aroma/flavour profile that is difficult or impossible to achieve from a mixture of isolated/pure terpenes.

[0028] The term“extract” as used herein means a composition prepared by contacting a solvent with Cannabis biomass. As used herein, the term“extract” means an extract that contains terpenes and that is: crude, fractionated, sub-fractionated, separated, isolated, enriched or purified, without being limited thereto. [0029] The term“substantially” as used herein means“for the most part”,“essentially”, “largely”,“for the most part”,“by and large”,“on the whole”,“in the main”,“mainly”,“in essence”,“basically”,“fundamentally” or“to all intents and purposes”.

[0030] The term“flaveur” as used herein means the totality of olfactory senses, aromas and taste felt when tasting a food product (liquid or solid). It comprises the flavours (or taste), the ante-nasal (or ortho-nasal) and retro-nasal odors, chemoreceptive sensations, and, more generally, all the sensations leading to the sensory appreciation of a food product.

Detailed description of particular aspects of the invention

Plants

[0031] In accordance with a particular aspect of the invention, the plant origin of the plant-based or plant-sourced terpenes may be chosen from: Cannabis Sativa, Cannabis Indica and Cannabis Hemp, particularly of different varieties.

[0032] Cannabis varieties with different terpene profiles are known in the art, and may be such as the ones described herein, more particularly from cannabis varieties selected from: Jack Herer, Chemdawg, Bubba Kush, Trainwreck, Super Silver Haze, Pure Kush, El Nino, Himalayan Gold, Skunk #1, White Widow, Warlock CBD, Pink Kush, OG Kush, Super Lemon Haze, Jack the Ripper, Lemon Skunk, Hash Plant, G-13, Amnesia Haze, Lavender, LA Confidential, Master Kush, Pink Kush, OG Shark, Harle-Tsu, ACDC, Pink Kush, Headband,

OG Shark, Rockstar, Master Kush, Negra44, Ghana landrace, TO, leer, SFV OG kush, Ice cream, Muse, Oregon diesel, OG kush, Portela, Jamaican landrace, Eli, Rosetta stone, Harybo, Afghan landrace, Skitlezz, Deadchesse, Chemdawg 4, Exodus chesse, R-kiem, M8 blue, Canadian OG kush, Uncle billy, Pineapple ghost OG, Ghost OG, Hawaian sunrise, Sublimator, Sour banana sherbet, Gorilla glue 4, Blueberry, Dhemo, Death bubba, Super Mario and Kelly Zastowny, Angola Roja, At gooey #1, #2, #3, #4 #5, Bat Kush, Blue Sky, Kush (BS Kush), Blue Crush, Blue Coma, Burmese, Bruce Banner, Cannatonic, ClobberFunk, Congolese (The Congo), The B.C. Champagne, DianaRoss, East Coast, Sour Diesel, Flo 13, Girl Scout Cookies, God Bud, Hashmiri, Haoma, Harmony, H.P. 13, Jamaican Pineapple Skunk, Jotake, Katsu Bubba, The King, Kuahayla, Lindsay OG, Master Kush, Namibian, New OG, Old Purple Kush, OG Trainwreck, Pure Kush, Purple Indica, Rockstar Kush, Rene, Sasquatch, Seedsman's Haze (Original Haze),

Schnazzleberry, Specie! K., Sweet Pink Grapefruit (Grapefruit), Sweet Blue, Sweet Blue *faster*, Sweet Blue *berrier*, Sweet Skunk, Swerve Purple Kush, SLK, Shyiay K,

Timewarp, Thai #1, #2, #3, Tuna Kush, Vancouver OG and Warlock ; or any other strain known or otherwise developed with unique or characteristic terpene profile.

Method for terpene extraction and defatting

[0033] Extraction is a simple process that has been used for centuries to create natural by-products from many different types of plants. In short, the goal is to collect desirable compounds while leaving behind the undesirable compounds and unusable plant material. Today, numerous cannabis extracts have become commonplace in the market. The processes used to extract the cannabinoids and terpenes that make them up are as varied as the products themselves.

[0034] Particularly, Cannabis terpene extraction is carried out by steam distillation of fresh or dried flowers. The resulting terpene-rich essential oil is extremely fragrant and aromatic. Without further treatment to isolate each terpene, the resulting Cannabis oil comprises each specific strain’s unique full-spectrum profile.

[0035] The terpene-rich essential oil, particularly the full-spectrum terpene extract, oil can be added to any process for producing a beverage, hence producing a unique flavour profile unexplored to this day.

[0036] However, some of the waxes or oil (i.e. lipids) present in the essential oil may hamper the dissolution of the terpene upon addition thereof during beverage production. Hence, further treatment of the essential oil may be necessary to suspend, remove or diminish the lipid content before adding the terpenes to the beverage.

[0037] In this context, a step of emulsification may be carried out prior to addition to the beverage. For example, the terpene extract may be suspended by nano emulsification, by, for example, ultrasonic cavitation. Winterization

[0038] Alternatively, the full-spectrum terpene-comprising cannabis essential oil may be subjected to winterization to eliminate at least a portion of the lipids prior to adding to the beverage.

Cryoextraction

[0039] Alternatively, the extraction process may be selected to achieve oil and fat extraction processes at low temperature to separate out the oil/wax from the terpenes, thus achieving a delipidated (i.e. defatted) terpene-extract. These processes are known in the art, such as, for example those described in US patents 7,002,029 and US 8,092,752 (incorporated herein by reference in their entirety) granted to John Henry Davis and summarily described in Figure 3A and/or 3B or at: www.pureextractsinc.com/process.

[0040] Such delipidated terpene-extract can then be used“as is” for the production of terpene-flavoured beverages.

Terpenes. aromas, flavours and flaveurs

[0041] Cannabis sourced- or Cannabis based-terpenes used in the method of the present invention can be chosen from more than 100 terpenes found in cannabis such as, for example: pinene, myrcene, limonene, ocimene, terpinolene, terpineol, valencene, caryophyllene, geraniol, humulene, linalool, bisabolol, phellandrene, carene, terpinene, fenchol, borneol, phytol, camphene, sabinene, camphor, isoborneol, menthol, cedrene, nerolidol, guaiol, isopulegol, geranyl acetate, cymene, eucalyptol and pulegone; or isomers or mixtures thereof. Exhaustive lists of cannabis terpenes are well known in the art.

[0042] Figure 1 shows a cannabis terpenes infographic for a visual guide to some common terpenes, their effects, and which strains contain them.

[0043] In general terms, the terpene added to the beverage may be chosen from any one, or mixture of, terpenes known in the art, more particularly the full-spectrum terpene profiles as obtained from crude terpene extracts from the cannabis plant, such as, for example, terpene profiles presented at Tables 1 to 5.

[0044] Particularly, the terpene added to the base sparkling wine is chosen, for example, from: Alpha-Pinene or Beta-Pinene, that give a particular aroma of Pine. Such terpenes can be extracted from high pinene cannabis strains, such as, for example: Jack Herer,

Chemdawg, Bubba Kush, Trainwreck or Super Silver Haze.

[0045] Particularly, the terpene added to the base sparkling wine is myrcene, that gives a particular musky aroma of: cloves, earth or herbs with notes of citrus and tropical fruit. Such terpenes can be extracted from high myrcene cannabis strains, such as, for example: Pure Kush, El Nino, Himalayan Gold, Skunk #1, White Widow, Jack Herer, Warlock CBD, or Pink Kush.

[0046] Particularly, the terpene added to the base sparkling wine is limonene, with a particular aroma of citrus. Such terpenes can be extracted from high limonene cannabis strains, such as, for example: OG Kush, Super Lemon Haze, Jack the Ripper, or Lemon Skunk.

[0047] Particularly, the terpene added to the base sparkling wine is caryophyllene, with a particular aroma of: pepper, spices, wood or cloves. Such terpenes can be extracted from high caryophyllene cannabis strains, such as, for example: Hash Plant.

[0048] Particularly, the terpene added to the base sparkling wine is linalool, with a particular aroma that is floral, citrus, candy. Such terpenes can be extracted from high linalool cannabis strains, such as, for example: G-13, Amnesia Haze, Lavender, LA

Confidential, Master Kush, Pink Kush, orOG Shark.

[0049] Alternatively, the terpene added to the base sparkling wine is bisabolol, with a particular floral aroma. Such terpenes can be extracted from high bisabolol cannabis strains, such as, for example; Harle-Tsu, ACDC, Pink Kush, Headband, OG Shark, Rockstar and Master Kush.

Full-spectrum terpene profile of Cannabis strains

[0050] A full-spectrum plant extract has substantially the same terpene diversity and ratios as the original plant and concentrates it into a more potent form. Full spectrum extracts provide the best‘entourage effect’ such as complex mixtures of aromas and flavours. [0051] Scientist have traditionally tried to isolate natural chemicals or create synthetic versions, but this disregards the entourage effect and these isolates do not contain the same flavour and/medicinal properties as the whole plant extract.

[0052] In accordance with a particular aspect of the present process, the terpenes added to the beverage is a full-spectrum or substantially full-spectrum terpene-extract profile sourced from a particular Cannabis strain known in the art, and particularly as defined herein.

[0053] More particularly, the substantially full-spectrum terpene profile added to the beverage is selected from the unique profile from a cannabis strain that may be selected from: Jack Herer, Chemdawg, Bubba Kush, Trainwreck, Super Silver Haze, Pure Kush, El Nino, Himalayan Gold, Skunk #1, White Widow, Warlock CBD, Pink Kush, OG Kush, Super Lemon Haze, Jack the Ripper, Lemon Skunk, Hash Plant, G-13, Amnesia Haze, Lavender, LA Confidential, Master Kush, Pink Kush, OG Shark, Harle-Tsu, ACDC, Pink Kush, Headband, OG Shark, Rockstar, Master Kush, Negra44, Ghana landrace, TO, leer, SFV OG kush, Ice cream, Muse, Oregon diesel, OG kush, Portela, Jamaican landrace, Eli, Rosetta stone, Harybo, Afghan landrace, Skitlezz, Deadchesse, Chemdawg 4, Exodus chesse, R-kiem, M8 blue, Canadian OG kush, Uncle billy, Pineapple ghost OG, Ghost OG, Hawaian sunrise, Sublimator, Sour banana sherbet, Gorilla glue 4, Blueberry, Dhemo, Death bubba, Super Mario and Kelly Zastowny, Angola Roja, At gooey #1, #2, #3, #4 #5, Bat Kush, Blue Sky, Kush (BS Kush), Blue Crush, Blue Coma, Burmese, Bruce Banner, Cannatonic, ClobberFunk, Congolese (The Congo), The B.C. Champagne, DianaRoss, East Coast, Sour Diesel, Flo 13, Girl Scout Cookies, God Bud, Hashmiri, Haoma, Harmony, H.P. 13, Jamaican Pineapple Skunk, Jotake, Katsu Bubba, The King, Kuahayla, Lindsay OG, Master Kush, Namibian, New OG, Old Purple Kush, OG Trainwreck, Pure Kush, Purple Indica, Rockstar Kush, Rene, Sasquatch, Seedsman's Haze (Original Haze),

Schnazzleberry, Specie! K, Sweet Pink Grapefruit (Grapefruit), Sweet Blue, Sweet Blue *faster*, Sweet Blue *berrier*, Sweet Skunk, Swerve Purple Kush, SLK, Shylay K,

Method of production

[0054] With the aim of providing a novel beverage, there is provided a method for preparing a beverage comprising the steps of: a) taking a volume of a base beverage; b) adjusting temperature of said base beverage between 2°C and 20°C; c) adding a nano- emulsified plant- based- or plant sourced-terpene solution, or mixtures thereof; to obtain a plant-sourced or plant-based flavoured beverage.

[0055] According to an alternative aspect of the invention, there is provided a method for preparing a terpene-flavoured beverage comprising the steps of: a) obtaining a delipidated plant-based or plant-sourced terpene-extract; b) adding an aliquot of said extract or mixtures thereof to a base beverage; and c) mixing therewith; to obtain a plant-sourced or plant-based flavoured beverage.

Sparkling wine

[0056] According to a further aspect of the invention, there is provided a method for preparing a terpene-flavoured sparkling wine comprising the steps of: a) obtaining a nano- emulsified plant-based or plant-sourced terpene-extract; b) adding a volume of said nano- emulsified terpene-extract to an expedition liquor to obtain a terpene-flavoured expedition liquor; and b) adding a volume of the flavoured-expedition liquor to a disgorged sparkling wine prior to capping.

Grape must

[0057] According to an alternative aspect of the invention, there is provided a method for preparing a terpene-flavoured beverage comprising the steps of: a) obtaining a delipidated plant-based or plant-sourced terpene-extract; b) adding an aliquot of said extract or mixtures thereof to a base beverage; and c) mixing therewith; to obtain a plant-sourced or plant-based flavoured beverage.

[0058] According to a further aspect of the invention, there is provided a method for preparing a terpene-flavoured fermented beverage comprising the steps of: a) obtaining a delipidated plant-based or plant-sourced terpene-extract; b) adding an aliquot of said extract or mixtures thereof to a grape must; c) optionally adding a solution comprising a source of fermentable carbohydrates; d) fermenting said must to obtain a selected percentage of alcohol or C0₂; and optionally, d) filtering out said must to obtain a plant- sourced or plant-based flavoured fermented beverage.

[0059] Optionally, the beverage or fermented beverage is low or devoid of native C0₂ and is added C0₂ prior to bottling, canning or packaging. Tonic syrup

[0060] According to a further aspect of the invention, there is provided a method for preparing a Cannabis-sourced terpene-flavoured tonic syrup comprising the steps of: mixing a delipidated plant-based or plant-sourced terpene-extract with a botanical bitter syrup.

[0061] For example, the botanical bitter syrup is made out of Cinchona bark and made according to well known steps in the art: 1.5 cups water; 1.5 tsp chopped Cinchona bark; and 1 cup cane sugar. The Cannabis-sourced delipidated terpene-extract can be added to the bitters before or added the sugared syrup is mixed therewith, and such addition is carried out in any ratio to obtain the desired flavour and aromas.

Beverage

[0062] In accordance with a particular aspect of the present invention, there is provided a beverage comprising at least one plant-based or plant-sourced terpene, or mixtures thereof.

[0063] In accordance with a particular aspect of the present invention, there is provided a beverage comprising at least one Cannabis- sourced terpene extract, wherein said extract is nano-emulsified, particularly by ultrasonic cavitation

[0064] In accordance with a particular aspect of the present invention, there is provided a beverage comprising at least one plant-sourced terpene extract, wherein said extract is delipidated. Particularly, the terpene-extract is delipidated by winterization or by cryoextraction.

[0065] In accordance with a particular aspect of the present invention, there is provided a beverage comprising a defatted Cannabis full-spectrum terpene profile.

[0066] Particularly, the beverage of the invention may be a fermented beverage, such as for example, kombucha or alcoholic-wine. More particularly, the wine is a sparkling or non sparkling wine. More particularly, the sparkling wine may be selected from the group consisting of: Asti, Belaire, Berninin, Cava, Champagne, Clairette de Die, Cold Dick, Cremant, Domaine de Chandon, Ferrari Spumante, Freixenet, Gyropalette, Lambrusco, Limoux, Prosecco, Roederer, Sabrage, Saumur, Torley, Trento and Txakoli. [0067] The base-sparkling wine can be obtained from a production step of a wine with sparkling fermentation, also known as gasified wines of endogenous origin, for example, from the disgorging step mentioned herein. Alternatively, the sparkling wine can be a quiet wine with low endogenous gasification, to which exogenous carbonic gas is added, in addition to the gas of endogenous origin.

[0068] It will be apparent to the skilled person that volume of the based sparkling wine mentioned in the method of the present invention may vary, i.e. , if preparation of a greater or lesser volume is desired, proportions mentioned in the method of the present invention should be kept, to achieve the desired technical effect in the prepared cocktail.

[0069] In the first case, the starting material is moved to a new bottle and the method of the present invention is followed. In the second case, it is likely that it will be necessary to add a process step of adjusting the alcohol content by dilution, and/or a gasification step, i.e., injection of carbon dioxide to the base sparkling wine.

[0070] Alternatively, the beverage of the invention is a non-fermented beverage, such as, for example, a soft drink, non-alcoholic wine or a tonic syrup, either carbonated or non- carbonated.

[0071] The skilled person knows what kind of flaveurs can be added to the beverage prepared according to the method of the present invention. For example, one or more flavours mentioned in Article 1.2(a) of the Council Directive 881388/ CE can be added.

[0072] The following examples are put forth to provide those of ordinary skill in the art with a complete disclosure and description of how to make and use the present invention, and are not intended to limit the scope of what the inventors regard as their invention nor are they intended to represent that the experiments below are all or the only experiments performed. Efforts have been made to ensure accuracy with respect to numbers used (e.g. amounts, temperature, etc.) but some experimental errors and deviations should be accounted for. Unless indicated otherwise, parts are parts by weight, molecular weight is weight average molecular weight, temperature is in degrees Centigrade, and pressure is at or near atmospheric. Examples

Example 1. Extraction and separation of Cannabis-sourced terpenes.

[0073] Terpenes are fragrant oils that give cannabis its aromatic diversity. These oils are secreted in the flower’s sticky resin glands, the same ones that produce THC, CBD, and other cannabinoids.

[0074] Plant terpene extraction (such as Cannabis) is carried out by steam distillation of fresh or dried flowers. The resulting terpene-rich essential oil is extremely fragrant and delicious.

[0075] Extraction is a simple process that has been used for centuries to create natural by-products from many different types of plants. In short, the goal is to collect desirable compounds while leaving behind the undesirable compounds and unusable plant material. Today, numerous cannabis extracts have become commonplace in the market. The processes used to extract the cannabinoids and terpenes that make them up are as varied as the products themselves.

Cannabis Extraction

[0076] Cannabis extraction is comparable to the processes used to decaffeinate coffee, produce vitamins and minerals, and create essential oils. While extraction is primarily concerned with collection of desirable compounds, there are also undesirable compounds, like fats and chlorophyll, that extractors wish to avoid. This is where distillation is useful. Extraction times can range from two to four hours, up to 24 hours depending on the goal of the extraction.

[0077] Two primary extraction methods can be chosen: supercritical CO₂ extraction and water steam extraction. Basically, the process is dependent on turning CO₂ into a supercritical liquid. This is done by applying temperature and pressure until the supercritical liquid form is achieved, at which point the carbon dioxide is able to act as a solvent. This solvent is then forced through an extraction vessel packed with granularly ground cannabis material.

[0078] A back-pressure regulator controls the pressure, and various pumps cycle the supercritical carbon dioxide through the plant matter over and over, until all the desired cannabinoids and terpenes have been extracted. The carbon dioxide is then allowed to return to its gaseous form, leaving behind a dark, highly concentrated extract.

[0079] Cold distillation of this extract is then carried out to separate out the terpenes from THC or other bioactive compounds.

Example 2. Suspension of the terpene-distillate in an expedition liquor

[0080] When the terpene-rich extract is directly suspended in expedition liquor, a cloudy suspension appears in the bottle (Figure 2).

[0081] To avoid precipitation or cloudiness in the wine, the terpene-rich extract is therefore suspended by nano-emulsion ultrasonic cavitation in the expedition liquor in a concentration of about 90x to 100x the concentration desired for the final wine product (e.g. the volume of liquor is usually about 8 milliliters per 75cl bottle).

[0082] Suspension in nano-emulsions ultrasonic cavitation is well-known as a reliable method to prepare superior emulsions in the nano range. Emulsions with turbidity (micro emulsion, approx. 150-100nm) become clear and transparent or even translucent when sonicated since the droplet size is minimized to diminutive droplets in the range of approx. 10nm. Thereby, emulsion stability is increased significantly. Ultrasonically produced emulsions are often self-stable without addition of an emulsifier or surfactant

(www. hielscher. com/ultrasonic-cannabis-oil-emulsion. htm#86954).

Example 3. Preparation of a Cannabis-sourced flavored sparkling wine

[0083] In this example a sparkling wine cocktail with the traditional colour of wine, with a terpene suspension was prepared.

[0084] The wine undergoes a first fermentation in vats, and a second one in bottles. The bottles are then disgorged and filled back (about 8ml_) with the expedition liquor as described in Example 2 (with a volume of 2 to 15% of the final volume) resulting in a final terpene concentration of about 1 g/L to 0.0005g/L of terpenes. Once the bottle is closed, the mixture is stirred to homogeneity.

[0085] The prepared wine keeps the Cava bouquet with a slight flaveur of the specific or mixture of terpenes. Example 4. Preparation of a plant-based flavored sparkling wine

[0086] The terpene profile of a particular plant variety is assessed and reproduced by mixing specific purified terpene extracts, in the same, or modulated ratios, as existing varieties. Alternatively, only chosen terpenes (e.g. the 4-5 main terpenes) are mixed in order to make a desired terpene mixture.

[0087] For example, the following specific terpene profiles are known, or easily analysed, by the person skilled in the art. Such profiles can then be used“as is” to achieve the original and natural full-spectrum terpene profile unique to each cannabis strain.

[0088] Alternatively, to such profiles can be used“mix and match” a novel desired profile, to be used for flavouring a beverage, as presented herein.

Table 1 : Analysis of sample B.CH.P._Kelly Zastowny (Oil / Extract)

(ND= Not Detected, BLQ= Below Limit of Quantification)

Table 2 : Analysis of sample #001 Chemo (Oil / Extract)

(ND= Not Detected, BLQ= Below Limit of Quantification) Table 3 : Analysis of sample #002 Death Bubba (Oil / Extract)

(ND= Not Detected, BLQ= Below Limit of Quantification) Table 4 : Analysis of sample #003 Super Mario (Oil / Extract)

(ND= Not Detected, BLQ= Below Limit of Quantification) Table 5 : Analysis of sample #004 Blueberry (Oil / Extract)

(ND= Not Detected, BLQ= Below Limit of Quantification)

[0089] The desired terpene extract or mixture is then suspended as described in Example 2 and added to the wine as described in Example 3 to achieve a plant-based terpene flavoured sparking wine. Example 5. Defatting by winterization

[0090] All extraction methodologies described above yield an oil once the solvent has been removed. This oil contains plant lipids, possibly chlorophyll, waxes, fats, terpenes, THC and other cannabinoids. Additional processing to remove the plant lipids and waxes is necessary to produce a more desirable extract product. Winterization is the term used to describe the process of removing the plant lipids, fats and waxes. Dissolution of the extraction oil in ethanol and chilling to temperatures <-20°C causes the lipids, fats and waxes to precipitate.

[0091] This cooling process is conducted in cold rooms, freezers or with jacketed vessels or jacketed filter reactors. Cooling jacketed vessels to <-20°C can be achieved with recirculating chillers. Filtration of this cold solution removes the lipids, fats and waxes. The resulting ethanol solution is concentrated via vacuum distillation (batch process or rotary evaporator). The solvent-free, purified extract can be dried on trays in a vacuum oven.

Example 6. Delipidated extract by cryoextraction

[0092] Figures 3A and 3B present a cryogenic temperature-controlled butane (n-butane or iso-butane) to obtain the full terpenes spectrum from the cannabis biomass.

[0093] A gas line is placed into a Dewar^® container with a portion of liquid nitrogen in the bottom of the container. The gas line is a wound coil that can be raised or lowered from the over or in the gas to regulate the temperature of the gas from -50°C to -160°C can be used during the extraction phase for the terpenes. As the cold temperature is introduced all of the biomass freezes except the terpenes which flows down to a collection chamber.

[0094] This process under low temperature makes it possible to extract terpenes without being contaminated by the lightest lipids usually miscible in the terpenes when they are extracted under heat. When introduced into a drink, these lipids reduce the miscibility of the extract, and results in a cloudy suspension.

[0095] Extracting them this way shown here will eliminate this side effect as the cryogenic temperatures will freeze the light lipids in the biomass pure terpenes will result sans the lipids. Equipment can be made to accomplish this in big quantities. And a membrane filter at bottom of extraction vessel will keep any oils out of it. Example 7. Preparation of a Cannabis-sourced full-spectrum terpene flavoured beverage

[0096] A full-spectrum defatted terpene extract is obtained from cryoextraction as presented in Example 6 from flowers of Death Bubba strain. [0097] Desired volumes of the defatted terpene extract is mixed with the grape must and fermentation is allowed to take place as usual.

[0098] Clarification is then carried out to remove dead yeast cells, tannins, and proteins. The clarified wine is then racked into another vessel and prepared for bottling or future aging. [0099] The present invention has been described in terms of particular embodiments found or proposed by the present inventor to comprise preferred modes for the practice of the invention. It will be appreciated by those of skill in the art that, in light of the present disclosure, numerous modifications and changes can be made in the particular

embodiments exemplified without departing from the intended scope of the invention. All such modifications are intended to be included within the scope of the appended claims.

[00100] All publications and patent applications cited in this specification are herein incorporated by reference as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference.

Claims

I . A beverage comprising an added plant-based or plant-sourced terpene extract, or mixtures thereof, wherein said terpene extract is at least partially defatted, or in the form of a nano-emulsified solution.

2. The beverage of claim 1 , wherein said plant is cannabis selected from the group consisting of: Cannabis Sativa, Cannabis Indica and Cannabis Hemp.

3. The beverage of claim 2, comprising a cannabis-sourced terpene extract wherein said extract comprises a substantially full-spectrum profile of said terpene profile from said cannabis.

4. The beverage of claim 1 , 2 or 3, wherein said beverage is a fermented beverage.

5. The beverage of claim 4, wherein said fermented beverage is kombucha or wine.

6. The beverage of claim 1 , 2 or 3, wherein said beverage is a non-fermented beverage.

7. The beverage of claim 6, wherein said non-fermented beverage is a juice, a soft drink, or a bitter tonic.

8. The beverage of claim 1 to 7, wherein said beverage is sparkling or non-sparkling.

9. The beverage of claim 8, wherein said sparkling beverage is sparkling wine or a carbonated drink.

10. The beverage of claim 9, wherein the sparkling wine is a gasified wine of endogenous origin.

I I . The beverage of claim 9, wherein the sparkling wine has exogenous gas added therein.

12. The beverage of claim 9, wherein the sparkling wine is selected from the group consisting of: Asti, Belaire, Berninin, Cava, Champagne, Clairette de Die, Cold Dick, Cremant, Domaine de Chandon, Ferrari Spumante, Freixenet, Gyropalette, Lambrusco, Limoux, Prosecco, Roederer, Sabrage, Saumur, Torley, Trento and Txakoli.

13. The beverage of claim 8, wherein the non-sparkling beverage is a bitter tonic.

14. The beverage of claim 2, wherein the cannabis based- or sourced-terpene is selected from the group consisting of: pinene, myrcene, limonene, ocimene, terpinolene, terpineol, valencene, caryophyllene, geraniol, humulene, linalool, bisabolol, phellandrene, carene, terpinene, fenchol, borneol, phytol, camphene, sabinene, camphor, isoborneol, menthol, cedrene, nerolidol, guaiol, isopulegol, geranyl acetate, cymene, eucalyptol and pulegone; or mixtures thereof.

15. The beverage of any one of claims 1 to 14, wherein said terpene extract comprises a substantially full spectrum profile from a cannabis strain selected from the group consisting of: Jack Herer, Chemdawg, Bubba Kush, Trainwreck, Super Silver Haze, Pure Kush, El Nino, Himalayan Gold, Skunk #1, White Widow, Warlock CBD, Pink Kush, OG Kush, Super Lemon Haze, Jack the Ripper, Lemon Skunk, Hash Plant, G-13, Amnesia Haze, Lavender, LA Confidential, Master Kush, Pink Kush, OG Shark, Harle-Tsu, ACDC, Pink Kush, Headband, OG Shark, Rockstar, Master Kush, Negra44, Ghana landrace, TO, leer, SFV OG kush, Ice cream, Muse, Oregon diesel, OG kush, Portela, Jamaican landrace, Eli, Rosetta stone, Harybo, Afghan landrace, Skitlezz, Deadchesse, Chemdawg 4, Exodus chesse, R- kiem, M8 blue, Canadian OG kush, Uncle billy, Pineapple ghost OG, Ghost OG, Hawaian sunrise, Sublimator, Sour banana sherbet, Gorilla glue 4, Blueberry, Dhemo, Death bubba, Super Mario and Kelly Zastowny, Angola Roja, At gooey #1, #2, #3, #4 #5, Bat Kush, Blue Sky, Kush (BS Kush), Blue Crush, Blue Coma, Burmese, Bruce Banner, Cannatonic, ClobberFunk, Congolese (The Congo), The B.C. Champagne, DianaRoss, East Coast, Sour Diesel, Flo 13, Girl Scout Cookies, God Bud, Hashmiri, Haoma, Harmony, H.P. 13, Jamaican Pineapple Skunk, Jotake, Katsu Bubba, The King, Kuahayla, Lindsay OG, Master Kush, Namibian, New OG, Old Purple Kush, OG Trainwreck, Pure Kush, Purple Indica, Rockstar Kush, Rene, Sasquatch, Seedsman's Haze (Original Haze),

Timewarp, Thai #1, #2, #3, Tuna Kush, Vancouver OG and Warlock..

16. A method for preparing a terpene-flavoured beverage comprising the steps of:

a) taking a volume of a base beverage;

b) adjusting temperature of said base beverage between 2°C and 20°C;

c) adding a volume of a nano-emulsified plant- based- or plant sourced-terpene solution to said volume of base beverage and mixing to obtain a volume of terpene-flavoured base beverage, wherein the terpene solution is nano-emulsified by ultrasonic cavitation; and

d) adding the terpene-flavoured base beverage to the base beverage;

to obtain a plant-sourced or plant-based flavoured beverage.

17. A method for preparing a terpene-flavoured beverage comprising the steps of:

a) obtaining a base beverage;

b) a delipidated plant-based- or plant-sourced terpene-extract, wherein the extract is delipidated by winterization or cryoextraction; and

c) adding the delipidated terpene extract to the base beverage; and

d) mixing said extract with said beverage to obtain a delipidated plant-sourced or plant-based terpene flavoured beverage.

18. A method for preparing a terpene-flavoured wine comprising the steps of:

a) adding a volume of plant based- or plant sourced-terpene nano-emulsified solution to an expedition liquor to obtain a terpene-flavoured expedition liquor; and

b) adding a volume of the flavoured-expedition liquor to a disgorged wine prior to capping.

19. A method for preparing a terpene-flavoured fermented beverage comprising the steps of:

a) obtaining a delipidated plant-based or plant-sourced terpene-extract;

b) adding an aliquot of said extract or mixtures thereof to a grape must;

c) optionally adding a solution comprising a source of fermentable carbohydrates; d) fermenting said must to obtain a selected percentage of alcohol or C0₂; and d) optionally filtering out said must to obtain a plant-sourced or plant-based flavoured fermented beverage.

20. The method of any one of claims 16 to 19, wherein said plant is Cannabis Sativa, Cannabis Indica, or Cannabis Hemp.

21. The method of claim 20, comprising a cannabis-sourced terpene extract wherein said extract comprises a substantially full-spectrum of said terpene profile from said cannabis.

22. The method of any one of claims 16 to 21 , wherein said beverage is a fermented beverage.

23. The method of claim 22, wherein said fermented beverage is kombucha or wine.

24. The method of any one of claims 16 to 23, wherein said beverage is a non- fermented beverage.

25. The method of claim 24, wherein said non-fermented beverage is a juice, a soft drink, or a bitter tonic.

26. The method of any one of claims 16 to 25, wherein said beverage is sparkling or non-sparkling.

27. The method of claim 26, wherein said sparkling beverage is sparkling wine or a carbonated drink.

28. The method according to claim 27, wherein the sparkling wine is a gasified wine of endogenous origin.

29. The method according to claim 27, wherein the sparkling wine has exogenous gas added therein.

30. The method according to claim 27, wherein the method comprises a further step of injecting carbon dioxide gas.

31. The method according to claim 27, wherein the sparkling wine is selected from the group consisting of: Asti, Belaire, Berninin, Cava, Champagne, Clairette de Die, Cold Dick, Cremant, Domaine de Chandon, Ferrari Spumante, Freixenet, Gyropalette, Lambrusco, Limoux, Prosecco, Roederer, Sabrage, Saumur, Torley, Trento and Txakoli.

32. The method of claim 24, wherein the non-fermented beverage is a bitter tonic.

33. The method according to any one of claims 16 to 21 , wherein the cannabis-based or cannabis sourced-terpene is selected from the group consisting of: pinene, myrcene, limonene, ocimene, terpinolene, terpineol, valencene, caryophyllene, geraniol, humulene, linalool, bisabolol, phellandrene, carene, terpinene, fenchol, borneol, phytol, camphene, sabinene, camphor, isoborneol, menthol, cedrene, nerolidol, guaiol, isopulegol, geranyl acetate, cymene, eucalyptol and pulegone; or mixtures thereof.

34. The method according to any one of claims 16 to 33, wherein said terpene extract comprises a full spectrum profile from a Cannabis strain selected from the group consisting of: Jack Herer, Chemdawg, Bubba Kush, Trainwreck, Super Silver Haze, Pure Kush, El Nino, Himalayan Gold, Skunk #1, White Widow, Warlock CBD, Pink Kush, OG Kush, Super Lemon Haze, Jack the Ripper, Lemon Skunk, Hash Plant, G-13, Amnesia Haze, Lavender, LA Confidential, Master Kush, Pink Kush, OG Shark, Harle-Tsu, ACDC, Pink Kush, Headband, OG Shark, Rockstar, Master Kush, Negra44, Ghana landrace, TO, leer, SFV OG kush, Ice cream, Muse, Oregon diesel, OG kush, Portela, Jamaican landrace, Eli, Rosetta stone, Harybo, Afghan landrace, Skitlezz, Deadchesse, Chemdawg 4, Exodus chesse, R-kiem, M8 blue, Canadian OG kush, Uncle billy, Pineapple ghost OG, Ghost OG, Hawaian sunrise, Sublimator, Sour banana sherbet, Gorilla glue 4, Blueberry, Dhemo, Death bubba, Super Mario and Kelly Zastowny, Angola Roja, At gooey #1, #2, #3, #4 #5, Bat Kush, Blue Sky, Kush (BS Kush), Blue Crush, Blue Coma, Burmese, Bruce Banner, Cannatonic, ClobberFunk, Congolese (The Congo), The B.C. Champagne, DianaRoss, East Coast, Sour Diesel, Flo 13, Girl Scout Cookies, God Bud, Hashmiri, Haoma, Harmony, H.P. 13, Jamaican Pineapple Skunk, Jotake, Katsu Bubba, The King, Kuahayla, Lindsay OG, Master Kush, Namibian, New OG, Old Purple Kush, OG Trainwreck, Pure Kush, Purple Indica, Rockstar Kush, Rene, Sasquatch, Seedsman's Haze (Original Haze),

Timewarp, Thai #1, #2, #3, Tuna Kush, Vancouver OG and Warlock.