Organic and vegan refreshing drink, available in lightly alcoholic and non-alcoholic versions, carbonated and prepared with natural fruit extracts and flavors.

Description

56 Organic and vegan refreshing drink, available in lightly alcoholic and non-alcoholic versions, carbonated and prepared with natural fruit extracts and flavors. Field of invention

[001] This invention patent refers to a set of compositions for a lightly alcoholic beverage and its non-alcoholic variation, carbonated and prepared with natural fruit extracts and flavors, applied in the field of food technology, more specifically in the area of ​​food product development, with the purpose of providing a balanced and sustainable alternative to the beverage market, offering a conscious consumption option for individuals seeking a healthy lifestyle. This composition has the advantage of combining lightness, flavor and environmental responsibility, without compromising the pleasure of consuming a refreshing beverage that is free of or has a low alcohol and calorie content, without added sugars and that respects ethical and ecological values. Fundamentals of the invention

[002] The consumption of alcoholic beverages is a deeply rooted practice in various cultures around the world, often associated with celebrations, socialization, and leisure time. However, excessive alcohol consumption represents a significant public health problem, contributing to a range of complications such as liver disease, addiction, traffic accidents, and social conflicts. The relationship between alcohol and health problems is complex and multifaceted, affecting not only the individual but also their family, professional, and community relationships. Therefore, recognizing the risks associated with uncontrolled alcohol consumption is crucial to promoting more conscious and responsible behavior. Petition 870240097115, dated 11 / 13 / 2024, page 7 / 68 / 56

[003] In response to these challenges, a growing trend has been the development of healthier alternatives, such as lightly alcoholic beverages. These options offer a more balanced consumption experience, with lower alcohol and calorie content, providing pleasure without the risks associated with excessive alcohol consumption. In addition, many of these beverages are also produced in non-alcoholic versions, with natural ingredients and no added sugars, aligning with a healthier and more conscious lifestyle. These alternatives are especially appealing to those seeking moderation without sacrificing the flavor and socialization that alcoholic beverages provide.

[004] This growing interest in lightly alcoholic beverages reflects a broader shift in consumer values. Sustainability and environmental responsibility are becoming important criteria in product selection, and many of these beverages are produced using methods that respect the environment and follow ethical principles. By opting for these alternatives, consumers not only take care of their health but also contribute to a positive impact on the planet, demonstrating that it is possible to enjoy a good drink while respecting the environment and collective well-being.

[005] Searching the Brazilian and international patent databases revealed the following findings.

[006] The subject of patent JP2016111971A discloses a beverage considered to have a low alcohol content (1 to 10% v / v) thickened by the addition of carbon dioxide, with a pH between 2.3 and 4.0 and palm fruit extract or juice in the range of 0.0001 to 1% m / v.

[007] Although the objective of the patent is achieved by the authors, the use of palm fruit may bring risks and challenges such as the environmental impact associated with the production of palm oil, which has been criticized for issues of deforestation and loss of biodiversity. Furthermore, excessive consumption of this Petition 870240097115, dated 11 / 13 / 2024, page 8 / 68 / 56 oil that is rich in saturated fats, can contribute to the development of cardiovascular diseases and other health problems.

[008] The subject of patent RU2154100C2 proposes a low-alcohol beverage (up to 10%), sweetened with sugar and flavored with musk melon. The document details the exact quantity of sugar, ethyl alcohol, water, citric acid, preservatives and colorings per 1000 liters.

[009] This patent is limited by the complexity of the formulation, which does not depend on a range, but on a specific quantity of each component, including synthetic additives that may not appeal to consumers seeking more natural options. Furthermore, the use of sugar as a sweetener may raise concerns about the development or worsening of diseases such as diabetes, for example.

[010] The subject of patent SK6014Y1 is a low-alcohol fruit beverage comprising (by weight): 7 to 14% sugar; 0.06 to 0.6% fruit flavor; 0.1 to 0.7% citric acid; 3 to 10% potable or natural mineral water; up to 1% fruit juice; 3.5 to 7% ethyl alcohol; and the remainder is carbonated water. The flavoring used is lemon, orange, blackcurrant and / or redcurrant flavoring or "devilwood" flavoring.

[011] Again, although the beverage presented by the Slovak patent proposes a lower alcohol content, it uses a large amount of sugar, which can increase caloric intake and also cause / exacerbate health problems.

[012] “ORGANIC AND VEGAN REFRESHING DRINK, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS”, the object of this invention patent refers to a set of compositions for a lightly alcoholic (and optionally, non-alcoholic) carbonated drink and Petition 870240097115, dated 11 / 13 / 2024, p. 9 / 68 / 56 prepared with natural fruit extracts and flavors, without added sugars, with the advantages of offering a balanced, ethical and sustainable alternative option to the beverage market, in order to promote conscious and balanced consumption.

[013] The prior art presented the following technical problems and shortcomings which were resolved by the present invention shown below: a. High alcohol content that can cause loss of sensitivity and intoxication even with small amounts ingested. This is resolved by formulations that use a reduced amount or no alcohol in their composition; b. High-calorie compositions resulting from the mixture of synthetic ingredients or ingredients of low nutritional quality. Resolved by using natural substrates of superior nutritional quality; c. The use of large amounts of sugar and sodium in the composition can cause / aggravate diseases such as diabetes and high blood pressure, for example. This is resolved by a composition that uses healthy amounts of natural sweeteners and flavorings, with negligible amounts of sodium, unprocessed carbohydrates, gluten, and fats, posing no health risks; d. Use of synthetic substrates or substrates with a degree of purity lower than the main quality standards. Resolved by the use of natural and organic substrates, aligned with quality, purity, and ethical and socio-environmental issues.

[014] The inventors, who had long worked in the beverage market, noticed that there was a great demand for refreshing drinks with a reduced amount of alcohol. Motivated by these observations, they decided to combine their Petition 870240097115, dated 11 / 13 / 2024, page 10 / 68 / 56 knowledge and skills to create a line of beverages that would satisfy the desire of many consumers for something light and revitalizing, without compromising the fun and pleasure of consuming a good alcoholic beverage.

[015] In pursuit of their goals, the inventors began by researching consumer preferences and testing different ingredients from natural sources. The search for unique flavors led them to explore diverse combinations, from citrus fruits to berries and exotic ingredients. After months of tireless testing, they developed a variety of flavors that included refreshing options such as: lemon with fleur de sel; the classic sex on the beach; the combination of grape and blueberry; and the energizing guarana with tangerine. Each flavor was carefully thought out and developed to be available in both lightly alcoholic and non-alcoholic versions, catering to different consumer preferences.

[016] One of the distinguishing features of their drinks was the quality and purity of the ingredients. The alcohol used was extracted from green sugarcane through a process that generated a minimal amount of waste, in contrast to mature sugarcane, which produces more waste and usually involves less sustainable processes. The water used came from a pure natural source, without the addition of salts or other substrates that could influence viscosity or taste. Finally, the aromas and flavors were extracted exclusively from natural sources, guaranteeing an authentic and vibrant sensory experience, without the addition of artificial sugars or preservatives. In addition, all drinks were vegan and low-calorie, aligned with healthier and more sustainable principles, also reflecting a commitment to ethical and environmental issues.

[017] Consumers approved of the idea of ​​a line of beverages that could be enjoyed on any occasion, from poolside parties to corporate gatherings and events. The combination of innovative flavors, the option to choose between alcoholic and non-alcoholic versions, and the commitment to purity, Petition 870240097115, dated 11 / 13 / 2024, page 11 / 68 / 56 Ethical principles and sustainability have made these beverages popular among those seeking lighter and more conscious alternatives to traditional alcoholic drinks. Description of the invention

[018] In the developed compositions, the water used is obtained from natural sources in the process, guaranteeing purity and quality, without the addition of salts or other substrates, which ensures a clean and fresh base for the beverage. At a temperature of 25°C, the physicochemical and biological parameters of the source water were estimated: color - colorless; turbidity < 2.1 NTU; odor - odorless; taste - bland; pH - 7.3; hardness - mild; indicator organisms - none. In this way, the water proved to be sufficiently pure for the preparation of the beverages.

[019] The ethanol used in the beverage is obtained by harvesting green sugarcane without prior burning, through a more sustainable and environmentally friendly practice. This approach does not generate greenhouse gases, such as carbon dioxide (CO2), nor does it release toxic particles into the atmosphere, also favoring the preservation of soil quality and biodiversity.

[020] In this process, the sugarcane used has a sucrose content of 12% to 15%, which ensures that the fermentation is efficient and results in a concentrated alcoholic liquid. This liquid must be purified to separate toxic substrates simultaneously produced during fermentation, such as methanol, which is undesirable for the production of the beverage.

[021] The purification stage initially occurs through simple distillation of the alcoholic liquid, concentrating the ethanol and removing most of the water and other impurities. However, for complete purification of the ethanol, the distilled liquid is subjected to further distillation processes, this time fractional distillation. This new process ensures the precise isolation of ethanol as the final product, free from most impurities, but retaining a certain amount of water. Petition 870240097115, dated 11 / 13 / 2024, page 12 / 68 / 56 (as indicated by gas chromatography - GC), which resulted in an ethanol with a concentration of 96% ABV (alcohol by volume).

[022] After obtaining purified ethanol, a certain amount of it is diluted in a homogenizing tank with source water, in order to produce an aqueous alcoholic solution with a final concentration of 4.0% to 4.5%, as desired for the final beverage. In the non-alcoholic version of the product, ethanol is not added, maintaining the other characteristics of the original composition.

[023] The extracts and aromas of the compositions were obtained commercially. However, the extraction process is carried out using 100% organic fruits and substrates.

[024] Lemon extract has the following composition: citric acid (6-8%), flavonoids, limonene, and vitamin C. The aroma is rich in limonene (70 to 80%) and citral (5 to 12%). Lemons are harvested with a sucrose content between 10% and 12%, at peak ripeness. The fruits are then washed, cut, and squeezed to extract the juice along with the pulp and pith. Subsequently, the extract is filtered to remove solids such as seeds, resulting in a more homogeneous extract, rich in aromas and natural lemon compounds that increase the acidity and refreshment of the beverage. Furthermore, the essential oils of the aroma are extracted from the fruit peels through cold pressing, which can be complemented with steam distillation, guaranteeing an authentic and natural final lemon product.

[025] Peach extract is composed of fructose (6-9%), glucose, malic acid, and carotenoids. Peaches are harvested at the stage of ripeness when their sugar content ranges from 9% to 12%. Subsequently, they are washed, peeled, and crushed. The fruit pulp, juice, and pomace are pressed together to extract the liquid, which is then filtered to remove most of the solids, obtaining a more homogeneous extract. The final extract retains the fruity aroma and natural compounds of the peach, ensuring its sweet taste. Petition 870240097115, dated 11 / 13 / 2024, page 13 / 68 / 56 and mild. Finally, the natural aroma of the fruit is extracted by cold pressing from the peels and ripe pulp, which are rich in characteristic volatile compounds.

[026] Orange extract contains citric acid (0.4-1%), flavonoids, limonene, and vitamin C. Oranges are harvested when they reach a sugar content between 9% and 12%. Subsequently, the fruits are washed, cut, and squeezed. The fruit pulp, juice, and pith are pressed together to extract the liquid, which is then filtered to remove most of the solids, such as seeds, resulting in a more homogeneous extract. The final extract preserves the aroma of the fruit and maintains a balanced flavor between sweetness and acidity. In addition, the natural aroma of the orange is extracted by cold pressing, where the essential oils limonene and citrate are predominant.

[027] Strawberry extract contains: fructose (5-7%), ellagic acid and vitamin C. The fruits are harvested when they are fully red, having a sugar content ranging from 8% to 10%. After harvesting, the strawberries are washed and macerated, mixing the juice, pulp and pith of the strawberry, thus preserving the nutrients and natural compounds of the fruit. Then, the extract obtained is filtered to remove the larger solids, obtaining a more uniform mixture, rich in flavor and a smooth and distinctive aroma, characteristic of the strawberry. Finally, the natural aroma of the fruit, which contains esters and aldehydes, is extracted by cold pressing and steam distillation.

[028] Grape extract contains: fructose (7-9%), tartaric acid, malic acid, and polyphenols. The grapes are harvested with a sugar content ranging from 15% to 26%, at peak ripeness. After this, the fruits are washed, macerated, mixing the juice with the pulp and pomace of the fruit. This extract is then filtered to remove larger solids such as seeds, obtaining a more homogeneous mixture. This enriches the flavor and aroma profile of the beverage through nuances of red fruits. Finally, the natural aroma of the fruit, which contains esters and aldehydes, is extracted by cold pressing and steam distillation. Petition 870240097115, dated 11 / 13 / 2024, page 14 / 68 / 56

[029] Blueberry extract is composed of: fructose (7-9%), anthocyanins, and ascorbic acid. The fruits are harvested when they have a very intense blue color, indicating a sugar content between 10% and 12%. Subsequently, the blueberries are washed and pressed to extract the pulp, pith, and juice. This extract undergoes filtration to obtain a more homogeneous product, without seeds or larger solids, which adds the aroma and freshness of the fruit to the beverage, with a sweet taste and mild acidity. Finally, the natural aroma of the fruit, which contains esters and aldehydes, is extracted by cold pressing and steam distillation.

[030] Guarana extract is composed of: caffeine (2-5%), theobromine, and tannins. The pulp is removed from the ripe fruits, and the guarana seeds are extracted from the pulp. Subsequently, the dried seeds are crushed and subjected to extraction by infusion in hot water to release the bioactive compounds and characteristic aromas. Guarana extract adds a bitter, slightly astringent taste and earthy aroma to the beverage, also providing invigorating and energizing characteristics. In addition, the extraction of characteristic aromas may include steam distillation to capture and concentrate the more subtle aromatic notes of caffeine and theobromine from the guarana seeds.

[031] Tangerine extract is composed of: citric acid (1-2%), limonene and carotenoids. Ripe tangerines have a sugar content of around 8% to 12%. After harvesting, the tangerines are washed, cut and squeezed, and the resulting liquid is filtered to separate larger solids such as seeds, making the medium more homogeneous. This final extract has a fresh and floral aroma, as well as a sweet and citrusy flavor, with a mild acidity. However, the natural aroma of the fruit is extracted by cold pressing and steam distillation, resulting in a composition strong in limonene and linalyl acetate, characteristic of the fruit. Petition 870240097115, dated 11 / 13 / 2024, page 15 / 68 / 56

[032] Fleur de sel is composed of: sodium chloride (NaCl), calcium, magnesium and potassium. This substrate is harvested manually under specific tidal conditions, guaranteeing the purity of the salt. This ingredient enhances the sweetness of the extracts, promoting a subtle balance between the flavors.

[033] Citric acid and sodium citrate are commercially obtained. However, their extraction occurs through citrus fruits such as lemons and oranges by extracting the juice followed by precipitation / crystallization. The juice is filtered and the citric acid is precipitated in the form of citrate with calcium hydroxide in the form of calcium citrate, which forms crystals. Once isolated, the crystals are treated with sulfuric acid for protonation and release of the purified citric acid, free of aromas or other components present in the fruits. In this way, it can be used as an additive to regulate the acidity of the medium together with citrate, forming a buffer solution that stabilizes the pH of the medium, preserving the freshness and quality of the beverage.

[034] Finally, the carbonation of the beverage is done by adding 0.5 to 1.0% by weight of pressurized CO2(g) to the solution, which, combined with the citrate / citric acid buffer, ensures a final pH in the range of 4.0 to 4.3.

[035] The production process then consists of mixing the substrates to compose an aqueous alcoholic base: water, ethanol, carbon dioxide and citric acid / citrate buffer, in that order. Natural extracts are added to this alcoholic base: lemon extract with fleur de sel (2:1) - composition 1A; or mixture of peach, orange and strawberry extracts (1:1:1) “sex on the beach” composition 2A; or mixture of grape and blueberry extracts (1:1) - composition 3A; or mixture of guarana and tangerine extracts (1.5:1) - composition 4A. The substrates are added sequentially under agitation in a homogenizing tank.

[036] Alternatively, the production process is repeated in a version that replaces the natural fruit extract with natural fruit flavoring, namely: lemon with Petition 870240097115, dated 11 / 13 / 2024, page 16 / 68 / 56 fleur de sel - composition 1B; peach with orange and strawberry (sex on the beach) - composition 2B; grape with blueberry - composition 3B; guarana with tangerine - composition 4B

[037] Alternatively, the production process is repeated in a non-alcoholic version, where the base ingredients (water, carbon dioxide and citric acid / citrate buffer) are repeated, adding the natural fruit extract, being: lemon with fleur de sel - composition 1C; peach with orange and strawberry (sex on the beach) - composition 2C; grape with blueberry - composition 3C; guarana with tangerine - composition 4C.

[038] Alternatively, the production process is repeated in a non-alcoholic version, where the base ingredients (water, carbon dioxide and citric acid / citrate buffer) are repeated, replacing the natural fruit extract with natural fruit flavoring, being: lemon with fleur de sel - composition 1D; peach with orange and strawberry (sex on the beach) - composition 2D; grape with blueberry composition 3D; guarana with tangerine - composition 4D. Examples of embodiments of the invention

[039] To obtain the lightly alcoholic and non-alcoholic beverages developed in this patent, tests were carried out to determine the minimum, maximum and preferred percentage ranges of the components of the composition. Initially, the tests relating to the alcoholic compositions will be presented, for a nutritional portion of 350 mL of the compositions in weight percentage: Test 1 - Determination of the minimum quantity of aqueous alcoholic solution Alcoholic aqueous solution (4.0 - 4.5% | v / v)........................92.00 % Carbon Dioxide ----------------------------------------------------------- 2.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v) — 3.00% Lemon extract with fleur de sel (2:1)------------------------------------3.00% TOTAL----------------------------------------------------------------100% Petition 870240097115, dated 11 / 13 / 2024, p. 17 / 68 / 56

[040] Results: With a lower quantity of alcoholic solution, the drink becomes more prominent in the other ingredients, failing to give the product a conceptual effect. Therefore, it was FAILED by the tasters. Test 2 - Determination of the minimum quantity of aqueous alcoholic solution Alcoholic aqueous solution (4.0 - 4.5% | v / v).............................93.00 % Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------3.00 % Lemon extract with fleur de sel (2:1)-----------------------------------------3.00% TOTAL-----------------------------------------------------100%

[041] Results: composition 1A - At this point, it is possible to feel the subtle alcoholic presence combined with the flavor of the drink, being APPROVED by the tasters.

[042] Test 2A: composition 2A - Part of the formula from Test 2 was repeated, replacing the lemon extract with fleur de sel (2:1) with peach, orange and strawberry extracts (1:1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[043] Test 2B: composition 3A - Part of the formula from Test 2 was repeated, replacing the lemon extract and fleur de sel (2:1) with grape and blueberry extracts (1:1) in equal quantities. As a result, the beverage was APPROVED by the tasters.

[044] Test 2C: composition 4A - Part of the formula from Test 2 was repeated, replacing the lemon and fleur de sel extract (2:1) with guarana and tangerine extracts (1.5:1) in equal quantities. As a result, the beverage was APPROVED by the tasters. Test 3 - Determination of the maximum quantity of the aqueous alcoholic solution Alcoholic aqueous solution (4.0 - 4.5% | v / v)..............................97.00 % Carbon Dioxide-----------------------------------------------------------------0.50% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------1.00 % Petition 870240097115, dated 11 / 13 / 2024, p. 18 / 68 / 56 Lemon extract with fleur de sel (2:1)------------------------------------------1.50% TOTAL----------------------------------------------------------------100%

[045] Results: With the highest amount of alcoholic solution, the drink has a strong taste and odor of ethanol, overshadowing the other ingredients, and was therefore REJECTED by the tasters. Test 4 - Determination of the maximum quantity of the aqueous alcoholic solution Alcoholic aqueous solution (4.0 - 4.5% | v / v)..............................96.00 % Carbon Dioxide-----------------------------------------------------------------0.50% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------1.00 % Lemon extract with fleur de sel (2:1)-----------------------------------------2.50% TOTAL-----------------------------------------------------100%

[046] Results: composition 1A - Maximum acceptable alcohol content for the beverage to maintain its characteristic fruity taste and flavor, thus APPROVED by the tasters.

[047] Test 4A: composition 2A - Part of the formula from Test 4 was repeated, replacing the lemon extract and fleur de sel (2:1) with peach, orange and strawberry extracts (1:1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[048] Test 4B: composition 3A - Part of the formula from Test 4 was repeated, replacing the lemon extract and fleur de sel (2:1) with grape and blueberry extracts (1:1) in equal quantities. As a result, the beverage was APPROVED by the tasters.

[049] Test 4C: composition 4A - Part of the formula from Test 4 was repeated, replacing the lemon and fleur de sel extract (2:1) with guarana and tangerine extracts (1.5:1) in equal quantities. As a result, the beverage was APPROVED by the tasters. Petition 870240097115, dated 11 / 13 / 2024, p. 19 / 68 / 56 Test 5 - Determination of the minimum amount of Carbon Dioxide Alcoholic aqueous solution (4.0 - 4.5% | v / v)----------------------------------94.52 % Carbon Dioxide.................................................................0.48% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------------2.00 % Lemon extract with fleur de sel (2:1)-------------------------------------------3.00% TOTAL-----------------------------------------------------100%

[050] Results: The beverage does not have sufficient carbonation to be palatable, going against the premise of a carbonated beverage, and does not please the tasters, therefore it is FAILED. Test 6 - Determination of the minimum amount of Carbon Dioxide Aqueous alcoholic solution (4.0 - 4.5% | v / v)-----------------------------------94.50 % Carbon Dioxide..................................................................0.50% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------------2.00 % Lemon extract with fleur de sel (2:1)-------------------------------------------3.00% TOTAL-----------------------------------------------------100%

[051] Results: composition 1A - The beverage has a subtle carbonation to the point of being perceptible to the palate, maintaining its characteristic taste and flavor, thus being APPROVED by the tasters.

[052] Test 6A: composition 2A - Part of the formula from Test 6 was repeated, replacing the lemon extract and fleur de sel (2:1) with peach, orange and strawberry extracts (1:1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[053] Test 6B: composition 3A - Part of the formula from Test 6 was repeated, replacing the lemon extract and fleur de sel (1:1) with grape and blueberry extracts (2:1) in equal quantities. As a result, the beverage was APPROVED by the tasters.

[054] Test 6C: composition 4A - Part of the formula from Test 6 was repeated, replacing the lemon extract and fleur de sel (1.5:1) with guarana extracts and Petition 870240097115, dated 11 / 13 / 2024, p. 20 / 68 / 56 tangerine (2:1) with equal quantity. As a result, the drink was APPROVED by the tasters. Test 7 - Determination of the maximum amount of Carbon Dioxide Aqueous alcoholic solution (4.0 - 4.5% | v / v)---------------------------------93.95 % Carbon Dioxide..................................................................1.05% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.00 % Lemon extract with fleur de sel (2:1)------------------------------------------3.00% TOTAL----------------------------------------------------100%

[055] Results: The beverage has high carbonation, proving to be quite acidic on the palate and not pleasing to the tasters, thus it was FAILED. Test 8 - Determination of the maximum amount of Carbon Dioxide Aqueous alcoholic solution (4.0 - 4.5% | v / v)---------------------------------94.00 % Carbon Dioxide.................................................................1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.00 % Lemon extract with fleur de sel (2:1)-------------------------------------------3.00% TOTAL-------------------------------------------------------------100%

[056] Results: composition 1A - The beverage has a mild carbonation that maintains its characteristic taste and flavor, and is therefore APPROVED by the tasters.

[057] Test 8A: composition 2A - Part of the formula from Test 8 was repeated, replacing the lemon extract and fleur de sel (2:1) with peach, orange and strawberry extracts (1:1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[058] Test 8B: composition 3A - Part of the formula from Test 8 was repeated, replacing the lemon extract and fleur de sel (2:1) with grape and blueberry extracts (1:1) in equal quantities. As a result, the beverage was APPROVED by the tasters. Petition 870240097115, dated 11 / 13 / 2024, p. 21 / 68 / 56

[059] Test 8C: composition 4A - Part of the formula from Test 8 was repeated, replacing the lemon and fleur de sel extract (1.5:1) with guarana and tangerine extracts (1.5:1) in equal quantities. As a result, the beverage was APPROVED by the tasters. Test 9 - Determination of the minimum amount of citric acid / citrate buffer Alcoholic aqueous solution (4.0 - 4.5% | v / v)------------------------------------96.00 % Carbon Dioxide ------------------------------------------------------------------ 0.965% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------0.035 % Lemon extract with fleur de sel (2:1)----------------------------------------------3.00% TOTAL----------------------------------------------------------------100%

[060] Results: beverage with low addition of citric acid / citrate buffer solution, does not provide the pH adjustment effect of the acidic medium even with compounds from natural fruit extracts, thus being FAILED by the tasters. Test 10 - Determination of the minimum amount of citric acid / citrate buffer Alcoholic aqueous solution (4.0 - 4.5% | v / v)-------------------------------------95.96% Carbon Dioxide---------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)..........0.04% Lemon extract with fleur de sel (2:1)----------------------------------------------3.00% TOTAL-----------------------------------------------------100%

[061] Results: composition 1A - The addition of the citric acid / citrate buffer solution to the beverage provides the effect of adjusting the pH, maintaining a slightly acidic environment, and was therefore APPROVED by the tasters.

[062] Test 10A: composition 2A - Part of the formula from Test 10 was repeated, replacing the lemon extract and fleur de sel (2:1) with peach, orange and strawberry extracts (1:1:1) in equal quantities. As a result, the drink was APPROVED by the tasters. Petition 870240097115, dated 11 / 13 / 2024, page 22 / 68 / 56

[063] Test 10B: composition 3A - Part of the formula from Test 10 was repeated, replacing the lemon extract and fleur de sel (2:1) with grape and blueberry extracts (1:1) in equal quantities. As a result, the beverage was APPROVED by the tasters.

[064] Test 10C: composition 4A - Part of the formula from Test 10 was repeated, replacing the lemon and fleur de sel extract (2:1) with guarana and tangerine extracts (1.5:1) in equal quantities. As a result, the beverage was APPROVED by the tasters. Test 11 - Determination of the maximum amount of citric acid / citrate buffer Alcoholic aqueous solution (4.0 - 4.5% | v / v)-----------------------------------93.50 % Carbon Dioxide ------------------------------------------------------------------ 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------3.10 % Lemon extract with fleur de sel (2:1)--------------------------------------------2.40% TOTAL ------------------------------------------------------------- 100%

[065] Results: this concentration of citric acid / citrate buffer solution in question abruptly lowers the pH of the medium, making the beverage more acidic than desired, and thus it was REJECTED by the tasters. Test 12 - Determination of the maximum amount of citric acid / citrate buffer Alcoholic aqueous solution (4.0 - 4.5% | v / v)----------------------------------93.60 % Carbon Dioxide ------------------------------------------------------------------ 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------3.00% Lemon extract with fleur de sel (2:1)-------------------------------------------2.40% TOTAL -------------------------------------------------------- 100%

[066] Results: composition 1A - The addition of this concentration of citric acid / citrate buffer solution to the beverage maintains the pH of the medium quite acidic, but to a palatable point, thus being APPROVED by the tasters. Petition 870240097115, dated 11 / 13 / 2024, page 23 / 68 / 56

[067] Test 12A: composition 2A - Part of the formula from Test 12 was repeated, replacing the lemon extract and fleur de sel (2:1) with peach, orange and strawberry extracts (1:1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[068] Test 12B: composition 3A - Part of the formula from Test 12 was repeated, replacing the lemon extract and fleur de sel (2:1) with grape and blueberry extracts (1:1) in equal quantities. As a result, the beverage was APPROVED by the tasters.

[069] Test 12C: composition 4A - Part of the formula from Test 12 was repeated, replacing the lemon and fleur de sel extract (2:1) with guarana and tangerine extracts (1.5:1) in equal quantities. As a result, the beverage was APPROVED by the tasters. Test 13 - Determination of the minimum quantity of Organic Lemon Extracts with Fleur de Sel - composition 1A Alcoholic aqueous solution (4.0 - 4.5% | v / v)--------------------------------96.00 % Carbon Dioxide ---------------------------------------------------------------- 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------2.955 % Lemon extract with fleur de sel (2:1)...................................0.045% TOTAL-----------------------------------------------------------------100%

[070] Results: The taste of the extract becomes imperceptible, leaving the drink with only an alcoholic taste, thus being REJECTED by the tasters. Test 14 - Determination of the minimum quantity of Organic Lemon Extracts with Fleur de Sel - composition 1A Alcoholic aqueous solution (4.0 - 4.5% | v / v)-------------------------------96.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.95% Lemon extract with fleur de sel (2:1).....................................0.05% TOTAL-----------------------------------------------------------------100% Petition 870240097115, dated 11 / 13 / 2024, page 24 / 68 / 56

[071] Results: The taste of the extract becomes very subtle, but perceptible, leaving the drink also with a citrusy alcoholic taste that was still APPROVED by the tasters. Test 15 - Determination of the maximum amount of Organic Lemon Extracts with Fleur de Sel - composition 1A Alcoholic aqueous solution (4.0 - 4.5% | v / v)-------------------------------94.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------1.90 % Lemon extract with fleur de sel (2:1).....................................3.10% TOTAL-----------------------------------------------------------------100%

[072] Results: The flavor of the extracts becomes unpalatable, leaving the drink with a stronger taste, thus being REJECTED by the tasters. Test 16 - Determination of the maximum amount of Organic Lemon Extracts with Fleur de Sel - composition 1A Alcoholic aqueous solution (4.0 - 4.5% | v / v)--------------------------------94.00 % Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------2.00 % Lemon extract with fleur de sel (2:1).....................................3.00% TOTAL-----------------------------------------------------------------100%

[073] Results: The flavor of the extracts combined with the alcohol level becomes full-bodied, leaving the drink with a strong, yet still pleasant taste, thus being APPROVED by the tasters.

[074] Alternatively, the natural organic fruit extract of composition 1A lemon with fleur de sel (2:1) - was replaced by natural fruit flavor of composition 1B - lemon with fleur de sel (2:1) - performing the following tests: Test 17 - Determination of the minimum quantity of natural flavor - Lemon with Fleur de Sel - composition 1B Alcoholic aqueous solution (4.0 - 4.5% | v / v)-------------------------------96.00 % Petition 870240097115, dated 11 / 13 / 2024, page 25 / 68 / 56 Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------2.955 % Lemon aroma with fleur de sel (2:1).....................................0.045% TOTAL-------------------------------------------------------------100%

[075] Results: The aroma becomes imperceptible, leaving the drink with only an alcoholic taste, thus being REJECTED by the tasters. Test 18 - Determination of the minimum quantity of natural flavor - Lemon with Fleur de Sel - composition 1B Alcoholic aqueous solution (4.0 - 4.5% | v / v)--------------------------------96.00 % Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.95% Lemon aroma with fleur de sel (2:1)......................................0.05% TOTAL-----------------------------------------------------------------100%

[076] Results: The aroma becomes very subtle, but perceptible, leaving the aromatic drink with a citrusy alcoholic taste that was still APPROVED by the tasters. Test 19 - Determination of the maximum amount of natural flavor - Lemon with Fleur de Sel - composition 1B Alcoholic aqueous solution (4.0 - 4.5% | v / v)-------------------------------94.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------1.90 % Lemon aroma with fleur de sel (2:1)......................................3.10% TOTAL----------------------------------------------------------100%

[077] Results: the aroma becomes too exaggerated, leaving the drink with a bad taste, thus being REJECTED by the tasters. Test 20 - Determination of the maximum amount of natural flavor - Lemon with Fleur de Sel - composition 1B Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------------94.00 % Petition 870240097115, dated 11 / 13 / 2024, p. 26 / 68 / 56 Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.00 % Lemon aroma with fleur de sel (2:1)........................................3.00% TOTAL-----------------------------------------------------100%

[078] Results: the aroma combined with the alcohol level becomes striking, making the drink pleasant, thus being APPROVED by the tasters. Test 21 - Determination of the minimum quantity of Organic Peach, Orange and Strawberry Extracts - composition 2A Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------------96.00 % Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.955 % Peach, Orange and Strawberry Extract (1:1:1)........................0.045% TOTAL-----------------------------------------------------------------100%

[079] Results: the mixture of extracts becomes imperceptible, leaving the drink with only an alcoholic taste, thus being REJECTED by the tasters. Test 22 - Determination of the minimum quantity of Organic Peach, Orange and Strawberry Extracts - composition 2A Alcoholic aqueous solution (4.0 - 4.5% | v / v)--------------------------------96.00 % Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------2.95% Peach, Orange and Strawberry Extract (1:1:1)........................0.05% TOTAL-----------------------------------------------------100%

[080] Results: the taste of the extracts becomes very subtle, but perceptible, leaving the drink with a citrusy alcoholic taste that was still APPROVED by the tasters. Test 23 - Determination of the maximum amount of Organic Peach, Orange and Strawberry Extracts - composition 2A Alcoholic aqueous solution (4.0 - 4.5% | v / v)--------------------------------94.00 % Petition 870240097115, dated 11 / 13 / 2024, page 27 / 68 / 56 Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------1.90 % Peach, Orange and Strawberry Extract (1:1:1)........................3.10% TOTAL-----------------------------------------------------100%

[081] Results: the extract at this concentration becomes unpalatable, leaving the drink with a stronger taste, thus being REJECTED by the tasters. Test 24 - Determination of the maximum amount of Organic Peach, Orange and Strawberry Extracts - composition 2A Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------------94.00 % Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.00 % Peach, Orange and Strawberry Extract (1:1:1)..........................3.00% TOTAL----------------------------------------------------------100%

[082] Results: the extracts at this concentration combined with the alcohol level become full-bodied, leaving the drink with a strong, yet still pleasant taste, thus being APPROVED by the tasters.

[083] Alternatively, the natural organic fruit extract of composition 2A peach, orange and strawberry (1:1:1) - was replaced by natural fruit flavor of composition 1B - peach, orange and strawberry (1:1:1) - performing the following tests: Test 25 - Determination of the minimum quantity of natural flavor - Peach, Orange and Strawberry - composition 2B Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------------96.00 % Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.994 % Peach, Orange and Strawberry Flavor (1:1:1)........................0.006% TOTAL----------------------------------------------------------100% Petition 870240097115, dated 11 / 13 / 2024, page 28 / 68 / 56

[084] Results: the aroma in the drink becomes imperceptible, leaving only an alcoholic taste, thus being REJECTED by the tasters Test 26 - Determination of the minimum quantity of natural flavor - Peach, Orange and Strawberry - composition 2B Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------------96.00 % Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------2.993% Peach, Orange and Strawberry Flavor (1:1:1)..........................0.007% TOTAL-----------------------------------------------------100%

[085] Results: the aroma becomes very subtle, but perceptible, leaving the drink with a citrusy fruity alcoholic touch that was still APPROVED by the tasters. Test 27 - Determination of the maximum amount of natural flavor - Peach, Orange and Strawberry - composition 2B Alcoholic aqueous solution (4.0 - 4.5% | v / v)--------------------------------94.00 % Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------1.90 % Peach, Orange and Strawberry Flavor (1:1:1)..........................3.10% TOTAL-----------------------------------------------------------------100%

[086] Results: the aroma at this concentration leaves the drink with an extremely sweet sensation, thus being REJECTED by the tasters. Test 28 - Determination of the maximum amount of natural flavor - Peach, Orange and Strawberry - composition 2B Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------------94.00 % Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.00 % Peach, Orange and Strawberry Flavor (1:1:1)..........................3.00% TOTAL-----------------------------------------------------100% Petition 870240097115, dated 11 / 13 / 2024, page 29 / 68 / 56

[087] Results: the aroma at this concentration combined with the alcohol level still leaves the drink at a pleasant level, thus being APPROVED by the tasters. Test 29 - Determination of the minimum quantity of Organic Extracts - Grape and Blueberry - composition 3A Alcoholic aqueous solution (4.0 - 4.5% | v / v)--------------------------------96.00 % Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------2.975% Grape and Blueberry Extract (1:1)................................................0.025% TOTAL-----------------------------------------------------100%

[088] Results: the extracts become imperceptible, leaving the drink with only an alcoholic taste, thus being REJECTED by the tasters. Test 30 - Determination of the minimum quantity of Organic Extracts - Grape and Blueberry - composition 3A Alcoholic aqueous solution (4.0 - 4.5% | v / v)----------------------------------96.00 % Carbon Dioxide ------------------------------------------------------------------ 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------------2.97% Grape and Blueberry Extract (1:1)...................................................0.03% TOTAL --------------------------------------------------- 100%

[089] Results: The flavor of the extracts becomes very subtle, but perceptible, leaving the drink with a citrusy alcoholic taste that was still APPROVED by the tasters. Test 31 - Determination of the maximum amount of Organic Extracts - Grape and Blueberry - composition 3A Alcoholic aqueous solution (4.0 - 4.5% | v / v)----------------------------94.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------1.90% Grape and Blueberry Extract (1:1)..............................................3.10% TOTAL-----------------------------------------------------------------100% Petition 870240097115, dated 11 / 13 / 2024, p. 30 / 68 / 56

[090] Results: the extracts make the drink unpalatable with a very strong taste, thus being REJECTED by the tasters. Test 32 - Determination of the maximum amount of Organic Extracts - Grape and Blueberry - composition 3A Alcoholic aqueous solution (4.0 - 4.5% | v / v)-----------------------------94.00 % Carbon Dioxide-------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------2.00 % Grape and Blueberry Extract (1:1)................................................3.00% TOTAL----------------------------------------------------------100%

[091] Results: The flavor of the extracts combined with the alcohol level becomes full-bodied, leaving the drink with a strong, yet still pleasant taste, thus being APPROVED by the tasters.

[092] Alternatively, the natural organic fruit extract of composition 3A - grape and blueberry (1:1) - was replaced by natural fruit flavor of composition 3B - grape and blueberry (1:1) - performing the following tests: Test 33 - Determination of the minimum quantity of natural aroma - Grape and Blueberry - composition 3B Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------------96.00 % Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.65 % Grape and Blueberry Flavor (1:1)...................................................0.35% TOTAL-------------------------------------------------------------100%

[093] Results: the aroma becomes imperceptible, leaving the drink with only an alcoholic taste, thus being REJECTED by the tasters. Test 34 - Determination of the minimum quantity of natural aroma - Grape and Blueberry - composition 3B Alcoholic aqueous solution (4.0 - 4.5% | v / v)----------------------------------96.00 % Carbon Dioxide ------------------------------------------------------------------ 1.00% Petition 870240097115, dated 11 / 13 / 2024, p. 31 / 68 / 56 Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------------2.62 % Grape and Blueberry Flavor (1:1).....................................................0.38% TOTAL-------------------------------------------------------------100%

[094] Results: the aromas become very subtle, but perceptible, leaving the drink with a sensorially citrusy alcoholic taste, still APPROVED by the tasters. Test 35 - Determination of the maximum amount of natural aroma - Grape and Blueberry - composition 3B Alcoholic aqueous solution (4.0 - 4.5% | v / v)----------------------------94.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------1.90% Grape and Blueberry Flavor (1:1)..............................................3.10% TOTAL-----------------------------------------------------------------100%

[095] Results: the aromas make the drink unpalatable, bringing a very strong taste sensation, thus being REJECTED by the tasters. Test 36 - Determination of the maximum amount of aroma - Grape and Blueberry composition 3B Alcoholic aqueous solution (4.0 - 4.5% | v / v)-----------------------------94.00 % Carbon Dioxide-------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------2.00 % Grape and Blueberry Flavor (1:1)................................................3.00% TOTAL----------------------------------------------------------100%

[096] Results: the aromas, at this concentration, combined with the alcohol level, leave the drink with a sensation of a strong, yet still pleasant taste, thus being APPROVED by the tasters. Test 37 - Determination of the minimum quantity of Organic Guarana and Tangerine Extracts - composition 4A Alcoholic aqueous solution (4.0 - 4.5% | v / v)-------------------------------96.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Petition 870240097115, dated 11 / 13 / 2024, page 32 / 68 / 56 Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------2.965 % Guarana and Tangerine Extract (1.5:1)................................0.035% TOTAL-------------------------------------------------------------100%

[097] Results: the extracts become imperceptible, leaving the drink with only an alcoholic taste, thus being REJECTED by the tasters. Test 38 - Determination of the minimum quantity of Organic Guarana and Tangerine Extracts - composition 4A Alcoholic aqueous solution (4.0 - 4.5% | v / v)------------------------------96.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------2.96% Guarana and Tangerine Extract (1.5:1).................................0.04% TOTAL-------------------------------------------------------------100%

[098] Results: the extracts become very subtle, but perceptible, leaving the drink with a citrusy alcoholic taste that was still APPROVED by the tasters. Test 39 - Determination of the maximum amount of Organic Guarana and Tangerine Extracts - composition 4A Alcoholic aqueous solution (4.0 - 4.5% | v / v)-----------------------------------94.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------------1.90 % Guarana and Tangerine Extract (1.5:1)......................................3.10% TOTAL-----------------------------------------------------------------100%

[099] Results: the extracts, at this concentration, become unpalatable, leaving the drink with a very strong taste, thus being REJECTED by the tasters. Test 40 - Determination of the maximum amount of Organic Guarana and Tangerine Extracts - composition 4A Alcoholic aqueous solution (4.0 - 4.5% | v / v)----------------------------94.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------2.00% Petition 870240097115, dated 11 / 13 / 2024, page 33 / 68 / 56 Guarana and Tangerine Extract (1.5:1)................................3.00% TOTAL-----------------------------------------------------------------100%

[100] Results: the extracts, at this concentration, combined with the alcohol level, leave the drink with a strong, yet still pleasant appearance, thus being APPROVED by the tasters.

[101] Alternatively, the natural organic fruit extract of composition 4A - guarana and tangerine (1.5:1) - was replaced by natural fruit flavor of composition 4B - guarana and tangerine (1.5:1) - performing the following tests: Test 41 - Determination of the minimum amount of natural flavor - Guarana and Tangerine - composition 4B Alcoholic aqueous solution (4.0 - 4.5% | v / v)------------------------------96.00 % Carbon Dioxide -------------------------------------------------------------- 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------2.60 % Guarana and Tangerine Flavor (1.5:1)..................................0.40% TOTAL-------------------------------------------------------------100%

[102] Results: the aromas become imperceptible, leaving the drink with only an alcoholic taste, thus being REJECTED by the tasters. Test 42 - Determination of the minimum quantity of natural flavor - Guarana and Tangerine - composition 4B Alcoholic aqueous solution (4.0 - 4.5% | v / v)----------------------------------96.00 % Carbon Dioxide ------------------------------------------------------------------ 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.55 % Guarana and Tangerine Flavor (1.5:1).....................................0.45% TOTAL-------------------------------------------------------------100%

[103] Results: the aromas become very subtle, but perceptible, leaving the drink with an alcoholic, sensorially fruity and citrusy taste, which was still APPROVED by the tasters. Test 43 - Determination of the maximum amount of natural flavor - Guarana and Tangerine - composition 4B Petition 870240097115, dated 11 / 13 / 2024, p. 34 / 68 / 56 Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------------94.00 % Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------1.90 % Guarana and Tangerine Flavor (1.5:1).....................................3.10% TOTAL-------------------------------------------------------------100%

[104] Results: the aromas, at this concentration, leave the drink with a very strong taste sensation, thus being REJECTED by the tasters. Test 44 - Determination of the maximum amount of natural flavor - Guarana and Tangerine - composition 4B Alcoholic aqueous solution (4.0 - 4.5% | v / v)------------------------------94.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.00 % Guarana and Tangerine Flavor (1.5:1)...................................3.00% TOTAL-----------------------------------------------------------------100%

[105] Results: the aromas, at this concentration, combined with the alcohol level, leave the drink with a sensorially strong, yet still pleasant aspect, thus being APPROVED by the tasters

[106] After several tests, eight variations of an alcoholic beverage were obtained with citrus compositions, watery appearance, good viscosity, color, flavor and odor, for consumption pure or preparation of drinks. Thus, the composition preferred by the tasters in percentage by weight for each of the alcoholic compositions, with extract or with aroma, are the following: Preferred formula - % by weight - Lemon and Fleur de Sel - composition 1A Alcoholic aqueous solution (4.0 - 4.5% | v / v)----------------------------96.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------2.94% Lemon extract with fleur de sel (2:1)-------------------------------------0.06% TOTAL -------------------------------------------------------- 100% Petition 870240097115, dated 11 / 13 / 2024, p. 35 / 68 / 56

[107] RESULT: The combination of lemon extract and fleur de sel with the alcohol content and acidity of the beverage provided a smooth body, adding a citrusy, refreshing and pleasant touch. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Lemon and Fleur de Sel - composition 1B Alcoholic aqueous solution (4.0 - 4.5% | v / v)----------------------------96.00 % Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------2.94% Lemon aroma with fleur de sel (2:1)--------------------------------------0.06% TOTAL ------------------------------------------------------------- 100%

[108] RESULT: The combination of lemon aroma and fleur de sel with the alcohol content and acidity of the drink provided a smooth body, adding a citrusy, refreshing and pleasant sensory touch. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Peach, Orange and Strawberry composition 2A Alcoholic aqueous solution (4.0 - 4.5% | v / v)------------------------------96.00 % Carbon Dioxide -------------------------------------------------------------- 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------2.94% Peach, Orange and Strawberry Extract (1:1:1)--------------------------0.06% TOTAL ------------------------------------------------------- 100%

[109] RESULT: The combination of peach, orange, and strawberry flavors with the alcohol content and acidity of the beverage provided a smooth body, adding a citrusy, refreshing, and pleasant touch. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Peach, Orange and Strawberry composition 2B Petition 870240097115, dated 11 / 13 / 2024, page 36 / 68 / 56 Alcoholic aqueous solution (4.0 - 4.5% | v / v)-------------------------------------96.00 % Carbon Dioxide---------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------------2.9925 % Peach, Orange and Strawberry Flavor (1:1:1)-------------------------------0.0075% TOTAL --------------------------------------------------------------- 100%

[110] RESULT: the combination of peach, orange and strawberry aromas with the alcohol content and acidity of the drink provided a smooth body, adding a citrusy, refreshing and pleasant sensation. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Grape and Blueberry - composition 3A Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------------96.00 % Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.96% Grape and Blueberry Extract (1:1)------------------------------------------------------0.04% TOTAL -------------------------------------------------------- 100%

[111] RESULT: The combination of grape and blueberry extracts with the alcohol content and acidity of the beverage provided a smooth body, adding a citrusy, refreshing and pleasant touch. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Grape and Blueberry - composition 3B Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------------96.00 % Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.56 % Grape and Blueberry Flavor (1:1)-------------------------------------------------------0.44% TOTAL -------------------------------------------------------- 100%

[112] RESULT: The combination of grape and blueberry aromas with the alcohol content and acidity of the drink provided a smooth body, adding a Petition 870240097115, dated 11 / 13 / 2024, page 37 / 68 / 56 citrus sensation, refreshing and pleasant. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Guarana and Tangerine - composition 4A Alcoholic aqueous solution (4.0 - 4.5% | v / v)----------------------------------96.00 % Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------------2.95% Guarana and Tangerine Extract (1.5:1)------------------------------------------0.05% TOTAL --------------------------------------------------- 100%

[113] RESULT: The combination of guarana and tangerine extracts with the alcohol content and acidity of the beverage provided a smooth body, adding a citrusy, refreshing and pleasant touch. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Guarana and Tangerine - composition 4B Alcoholic aqueous solution (4.0 - 4.5% | v / v)-----------------------------------96.00 % Carbon Dioxide ------------------------------------------------------------------ 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------------2.50 % Guarana and Tangerine Flavor (1.5:1)------------------------------------------0.50% TOTAL --------------------------------------------------- 100%

[114] RESULT: The combination of guarana and tangerine aromas with the alcohol content and acidity of the beverage provided a smooth body, adding a citrusy, refreshing and pleasant sensation. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality.

[115] Based on the tests carried out, it was concluded that the alcoholic compositions of the beverages produced in the following patent must have the following composition range in % by weight: Composition of alcoholic beverage - % by weight Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------93.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00% Petition 870240097115, dated 11 / 13 / 2024, page 38 / 68 / 56 Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------0.04 - 3.00 % Organic fruit extract selected from: composition 1A - lemon and fleur de sel (2:1); composition 2A - peach, orange and strawberry (1:1:1)------------0.05 - 3.00 % Composition of alcoholic beverage - % by weight Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------93.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------0.04 - 3.00 % Organic extract - Composition 3A - grape and blueberry (1:1)--------------0.03 - 3.00 % Composition of alcoholic beverage - % by weight Alcoholic aqueous solution (4.0 - 4.5% | v / v)--------------------------93.00 - 96.00 % Carbon Dioxide--------------------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------0.04 - 3.00 % Organic extract - 4D composition - guarana and tangerine (1.5:1) 0.04 --- 3.00 % Composition of alcoholic beverage - % by weight Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------93.00 - 96.00 % Carbon Dioxide--------------------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------0.04 - 3.00 % Natural aroma - composition 1B - lemon and fleur de sel (2:1) - 0.05% 3.00% Composition of alcoholic beverage - % by weight Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------93.00 - 96.00 % Carbon Dioxide--------------------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------0.04 - 3.00 % Natural flavor - composition 2B - peach, orange and strawberry (1:1:1) - 0.0070 ---------------------------------------------------------------------------------------------------3.00% Composition of alcoholic beverage - % by weight Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------93.00 - 96.00 % Carbon Dioxide--------------------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------0.04 - 3.00 % Natural flavor - composition 3B - grape and blueberry (1:1)--------------------0.38 - 3.00 % Petition 870240097115, dated 11 / 13 / 2024, p. 39 / 68 / 56 Composition of alcoholic beverage - % by weight Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------93.00 - 96.00 % Carbon Dioxide--------------------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------0.04 - 3.00 % Natural flavor - composition 4B - guarana and tangerine (1.5:1) - 0.45% --------3.00%

[116] The same tests were performed with the non-alcoholic compositions to determine the preferred formulas, presented below for a 350 mL nutritional portion of the compositions, in percentage by weight: Test 45 - Determining the minimum amount of water Water.................................................................................89.00% Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------5.00 % Lemon extract with fleur de sel (2:1)-----------------------------------------5.00% TOTAL----------------------------------------------------100%

[117] Results: With less water, the drink becomes more concentrated in the other ingredients, making the taste extremely acidic. Therefore, it was FAILED by the tasters. Test 45 - Determining the minimum amount of water Water.....................................................................................90.00% Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------------4.00 % Lemon extract with fleur de sel (2:1)---------------------------------------------5.00% TOTAL----------------------------------------------------------------100%

[118] Results: composition 1C - with the increase in the amount of water, the citric acid / citrate buffer is diluted, affecting the pH of the medium. This makes the taste quite strong, but still palatable, APPROVED by the tasters.

[119] Test 45A: composition 2C - Part of the formula from Test 45 was repeated, replacing the lemon extract and fleur de sel (2:1) with peach and orange extracts. Petition 870240097115, dated 11 / 13 / 2024, pp. 40 / 68 / 56 and strawberry (1:1:1) in equal quantities. As a result, the beverage was APPROVED by the tasters.

[120] Test 45B: composition 3C - Part of the formula from Test 45 was repeated, replacing the lemon extract and fleur de sel (2:1) with grape and blueberry extracts (1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[121] Test 45C: composition 4C - Part of the formula from Test 45 was repeated, replacing the lemon and fleur de sel extract (2:1) with guarana and tangerine extracts (1.5:1) in equal quantities. As a result, the beverage was APPROVED by the tasters. Test 46 - Determining the maximum amount of water Water................................................................................97.00% Carbon Dioxide --------------------------------------------------------------- 0.50% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------1.00 % Lemon extract with fleur de sel (2:1)----------------------------------------1.50% TOTAL----------------------------------------------------------100%

[122] Results: Extremely high amount of water which dilutes and “masks” the taste of the drink. Therefore, it was FAILED by the tasters. Test 47 - Determining the maximum amount of water Water..................................................................................96.00% Carbon Dioxide ----------------------------------------------------------------- 0.50% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------1.00 % Lemon extract with fleur de sel (2:1)------------------------------------------2.50% TOTAL-------------------------------------------------------------100%

[123] Results: composition 1C - The high amount of water is compensated by the addition of a greater amount of fruit extract, which gives the drink a characteristic citrus touch, being APPROVED by the tasters. Petition 870240097115, dated 11 / 13 / 2024, page 41 / 68 / 56

[124] Test 47A: composition 2C - Part of the formula from Test 47 was repeated, replacing the lemon extract and fleur de sel (2:1) with peach, orange and strawberry extracts (1:1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[125] Test 47B: composition 3C - Part of the formula from Test 47 was repeated, replacing the lemon extract and fleur de sel (2:1) with grape and blueberry extracts (1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[126] Test 47C: Flavor 4C - Part of the formula from Test 47 was repeated, replacing the lemon and fleur de sel extract (2:1) with guarana and tangerine extracts (1.5:1) in equal quantities. As a result, the drink was APPROVED by the tasters. Test 48 - Determination of the minimum amount of Carbon Dioxide Water------------------------------------------------------------------------------------94.00% Carbon Dioxide..................................................................0.48% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------------2.52% Lemon extract with fleur de sel (2:1)--------------------------------------------3.00% TOTAL-------------------------------------------------------------100%

[127] Results: The beverage does not have sufficient carbonation to be palatable, going against the premise of a carbonated beverage, and does not please the tasters, thus it is FAILED. Test 49 - Determination of the minimum amount of Carbon Dioxide Water--------------------------------------------------------------------------------94.00% Carbon Dioxide.................................................................0.50% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.50 % Lemon extract with fleur de sel (2:1) ---------------------------------------- 3.00% TOTAL-------------------------------------------------------------100% Petition 870240097115, dated 11 / 13 / 2024, page 42 / 68 / 56

[128] Results: composition 1C - The beverage has a subtle carbonation to the point of being perceptible to the palate, maintaining its characteristic taste and flavor, thus being APPROVED by the tasters.

[129] Test 49A: composition 2C - Part of the formula from Test 49 was repeated, replacing the lemon extract and fleur de sel (2:1) with peach, orange and strawberry extracts (1:1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[130] Test 49B: composition 3C - Part of the formula from Test 49 was repeated, replacing the lemon extract and fleur de sel (2:1) with grape and blueberry extracts (1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[131] Test 49C: composition 4C - Part of the formula from Test 49 was repeated, replacing the lemon and fleur de sel extract (2:1) with guarana and tangerine extracts (1.5:1) in equal quantities. As a result, the beverage was APPROVED by the tasters. Test 50 - Determination of the maximum amount of Carbon Dioxide Water------------------------------------------------------------------------------94.00% Carbon Dioxide.................................................................1.10% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------1.90 % Lemon extract with fleur de sel (2:1)--------------------------------------3.00% TOTAL----------------------------------------------------------100%

[132] Results: The beverage has high carbonation, appearing quite acidic to the palate and not pleasing the tasters, thus it was FAILED. Test 51 - Determination of the maximum amount of Carbon Dioxide Water-------------------------------------------------------------------------------94.00% Carbon Dioxide.................................................................1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------2.00 % Petition 870240097115, dated 11 / 13 / 2024, pp. 43 / 68 / 56 Lemon extract with fleur de sel (2:1)--------------------------------------3.00% TOTAL----------------------------------------------------------100%

[133] Results: composition 1C - The beverage has a mild carbonation that maintains the characteristic taste and flavor, thus being APPROVED by the tasters.

[134] Test 51A: composition 2C - Part of the formula from Test 51 was repeated, replacing the lemon extract and fleur de sel (2:1) with peach, orange and strawberry extracts (1:1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[135] Test 51B: composition 3C - Part of the formula from Test 51 was repeated, replacing the lemon extract and fleur de sel (2:1) with grape and blueberry extracts (1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[136] Test 51C: composition 4C - Part of the formula from Test 51 was repeated, replacing the lemon and fleur de sel extract (2:1) with guarana and tangerine extracts (1.5:1) in equal quantities. As a result, the beverage was APPROVED by the tasters. Test 52 - Determination of the minimum amount of citric acid / citrate buffer Water------------------------------------------------------------------------------------96.00% Carbon Dioxide ------------------------------------------------------------------ 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v) — 0.035% Lemon extract with fleur de sel (2:1)------------------------------------------2.965% TOTAL ------------------------------------------------------------- 100%

[137] Results: The beverage with low addition of citric acid / citrate buffer does not provide the desired acidic pH adjustment effect, even with the flavor from natural fruit extracts, and was therefore REJECTED by the tasters. Petition 870240097115, dated 11 / 13 / 2024, pp. 44 / 68 / 56 Test 53 - Determination of the minimum amount of citric acid / citrate buffer Water------------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------0.04% Lemon extract with fleur de sel (2:1)-------------------------------------------2.96% TOTAL-------------------------------------------------------------100%

[138] Results: composition 1C - Although the addition of citric acid / citrate buffer solution at this concentration is minimal, it is sufficient to adjust the pH to maintain a mildly acidic medium. This ensures that the citrus taste of the fruit is perceived, and it was APPROVED by the tasters.

[139] Test 53A: composition 2C - Part of the formula from Test 53 was repeated, replacing the lemon extract and fleur de sel (2:1) with peach, orange and strawberry extracts (1:1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[140] Test 53B: composition 3C - Part of the formula from Test 53 was repeated, replacing the lemon extract and fleur de sel (2:1) with grape and blueberry extracts (1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[141] Test 53C: composition 4C - Part of the formula from Test 53 was repeated, replacing the lemon and fleur de sel extract (2:1) with guarana and tangerine extracts (1.5:1) in equal quantities. As a result, the beverage was APPROVED by the tasters. Test 54 - Determination of the maximum amount of citric acid / citrate buffer Water------------------------------------------------------------------------------------92.90% Carbon Dioxide ------------------------------------------------------------------ 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------3.10 % Petition 870240097115, dated 11 / 13 / 2024, pages 45 / 68 / 56 Lemon extract with fleur de sel (2:1)-------------------------------------------3.00% TOTAL-------------------------------------------------------------100%

[142] Results: The concentration of the citric acid / citrate buffer solution in question abruptly lowers the pH of the medium, making the beverage more acidic than desired, thus being REJECTED by the tasters. Test 55 - Determination of the maximum amount of citric acid / citrate buffer. Water------------------------------------------------------------------------------------93.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------3.00 % Lemon extract with fleur de sel (2:1)-------------------------------------------3.00% TOTAL----------------------------------------------------------------100%

[143] Results: composition 1C - The addition of this concentration of citric acid / citrate buffer solution to the beverage maintains the pH of the medium quite acidic, but to a palatable point, thus being APPROVED by the tasters.

[144] Test 55A: Flavor 2C - Part of the formula from Test 55 was repeated, replacing the lemon extract and fleur de sel (2:1) with peach, orange and strawberry extracts (1:1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[145] Test 55B: Flavor 3C - Part of the formula from Test 55 was repeated, replacing the lemon extract and fleur de sel (2:1) with grape and blueberry extracts (1:1) in equal quantities. As a result, the drink was APPROVED by the tasters.

[146] Test 55C: Flavor 4C - Part of the formula from Test 55 was repeated, replacing the lemon and fleur de sel extract (2:1) with guarana and tangerine extracts (1.5:1) in equal quantities. As a result, the drink was APPROVED by the tasters. Petition 870240097115, dated 11 / 13 / 2024, pp. 46 / 68 / 56 Test 56 - Determination of the minimum quantity of the extract mixture Organic - Lemon and Fleur de Sel - composition 1C Water----------------------------------------------------------------------------------96.00% Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.955 % Organic Lemon Extract and Fleur de Sel (2:1)............................0.045% TOTAL-------------------------------------------------------------100%

[147] Results: the extract becomes imperceptible in the composition, leaving the drink with only a strongly acidic taste, thus being REJECTED by the tasters. Test 57 - Determination of the minimum quantity of the extract mixture Organic - Lemon and Fleur de Sel - composition 1C Water--------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------2.95% Organic Lemon Extract and Fleur de Sel (2:1)..........................0.05% TOTAL----------------------------------------------------------100%

[148] Results: The flavor of the extract becomes quite subtle, but perceptible, leaving the drink with a citrus taste that was still APPROVED by the tasters. Test 58 - Determination of the maximum quantity of the mixture of Organic Extracts - Lemon and Fleur de Sel - composition 1C Water---------------------------------------------------------------------------------94.00% Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------1.90 % Organic Lemon Extract and Fleur de Sel (2:1).............................3.10% TOTAL-------------------------------------------------------------100% Petition 870240097115, dated 11 / 13 / 2024, pages 47 / 68 / 56

[149] Results: at this concentration, the extract makes the drink unpalatable, leaving it with a very strong taste, and was therefore REJECTED by the tasters. Test 59 - Determination of the maximum quantity of the extract mixture Organic - Lemon and Fleur de Sel - composition 1C Water----------------------------------------------------------------------------------94.00% Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------2.00 % Organic Lemon Extract and Fleur de Sel (2:1)............................3.00% TOTAL----------------------------------------------------------100%

[150] Results: the extract makes the drink full-bodied, giving it a strong but still pleasant taste, and was therefore APPROVED by the tasters.

[151] Alternatively, the natural organic fruit extract of composition 1C lemon with fleur de sel (2:1) - was replaced by natural fruit flavor of composition 1D - lemon with fleur de sel (2:1) - performing the following tests: Test 60 - Determination of the minimum quantity of the mixture of natural aromas - Lemon and Fleur de Sel - composition 1D Water----------------------------------------------------------------------------------96.00% Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.955 % Lemon and fleur de sel aroma (2:1)..........................................0.045% TOTAL----------------------------------------------------------------100%

[152] Results: the aroma becomes imperceptible in the composition, leaving the drink with only a strongly acidic taste, thus being REJECTED by the tasters. Test 61 - Determination of the minimum quantity of the mixture of natural flavors - Lemon and Fleur de Sel - composition 1D Water--------------------------------------------------------------------------------96.00% Carbon Dioxide -------------------------------------------------------------- 1.00% Petition 870240097115, dated 11 / 13 / 2024, pp. 48 / 68 / 56 Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------2.95% Lemon and fleur de sel aroma (2:1)........................................0.05% TOTAL----------------------------------------------------------100%

[153] Results: the aroma becomes quite subtle, but perceptible, leaving the drink with a citrus sensation, APPROVED by the tasters. Test 62 - Determination of the maximum quantity of the mixture of natural aromas - Lemon and Fleur de Sel - composition 1D Water---------------------------------------------------------------------------------94.00% Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------1.90 % Lemon and fleur de sel aroma (2:1)............................................3.10% TOTAL-------------------------------------------------------------100%

[154] Results: at this concentration, the aroma makes the drink unpalatable, leaving it with only a very strong and sensorially unpleasant taste, thus being REJECTED by the tasters. Test 63 - Determination of the maximum quantity of the mixture of natural aromas - Lemon and Fleur de Sel - composition 1D Water----------------------------------------------------------------------------------94.00% Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------2.00 % Lemon and fleur de sel aroma (2:1)..........................................3.00% TOTAL----------------------------------------------------------100%

[155] Results: the aroma makes the drink sensorially pleasant, thus being APPROVED by the tasters. Test 64 - Determination of the minimum quantity of the mixture of Organic Extracts - Peach, Orange and Strawberry - composition 2C Water---------------------------------------------------------------------------------96.00% Carbon Dioxide----------------------------------------------------------------1.00% Petition 870240097115, dated 11 / 13 / 2024, pp. 49 / 68 / 56 Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.955 % Organic Extract of Peach, Orange and Strawberry (1:1:1)..........0.045% TOTAL----------------------------------------------------------------100%

[156] Results: the extracts become imperceptible, leaving the drink with only a strongly acidic taste, thus being REJECTED by the tasters. Test 65 - Determination of the minimum quantity of the mixture of Organic Extracts - Peach, Orange and Strawberry - composition 2C Water--------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.95% Organic Extract of Peach, Orange and Strawberry (1:1:1)...........0.05% TOTAL----------------------------------------------------------------100%

[157] Results: the mixture of extracts becomes quite subtle, but perceptible, leaving the drink sensorially citrusy, thus being APPROVED by the tasters. Test 66 - Determination of the maximum quantity of the extract mixture Organic - Peach, Orange and Strawberry - composition 2C Water-------------------------------------------------------------------------------------94.00% Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------------1.90 % Organic Extract of Peach, Orange and Strawberry (1:1:1)................3.10% TOTAL-------------------------------------------------------------100%

[158] Results: at this concentration, the extracts make the drink unpalatable, leaving it with a very strong taste, and it was therefore REJECTED by the tasters. Test 67 - Determination of the maximum quantity of the mixture of Organic Extracts - Peach, Orange and Strawberry - composition 2C Petition 870240097115, dated 11 / 13 / 2024, pages 50 / 68 / 56 Water-------------------------------------------------------------------------------------94.00% Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------------2.00 % Organic Extract of Peach, Orange and Strawberry (1:1:1)...............3.00% TOTAL----------------------------------------------------------100%

[159] Results: at this concentration, the extracts leave the drink with a strong, yet still pleasant taste, and was therefore APPROVED by the tasters.

[160] Alternatively, the natural organic fruit extract of composition 2C peach, orange and strawberry (1:1:1) - was replaced by natural fruit flavor of composition 2D - peach, orange and strawberry (1:1:1) - performing the following tests: Test 68 - Determination of the minimum quantity of the mixture of natural flavors - Peach, Orange and Strawberry - 2D composition Water-------------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.9940 % Peach, Orange and Strawberry Aroma (1:1:1)........................0.0060% TOTAL----------------------------------------------------------------100%

[161] Results: the aroma becomes imperceptible, leaving the drink with only a strongly acidic taste, thus being REJECTED by the tasters. Test 69 - Determination of the minimum quantity of the mixture of natural flavors - Peach, Orange and Strawberry - 2D composition Water--------------------------------------------------------------------------------------96.00% Carbon Dioxide---------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.9935 % Peach, Orange and Strawberry Flavor (1:1:1)..........................0.0065% TOTAL-------------------------------------------------------------100%

[162] Results: the blend of aromas becomes quite subtle, but perceptible, leaving the drink sensorially citrusy, thus being APPROVED by the tasters. Petition 870240097115, dated 11 / 13 / 2024, pp. 51 / 68 / 56 Test 70 - Determination of the maximum quantity of the mixture of natural flavors - Peach, Orange and Strawberry - 2D composition Water-------------------------------------------------------------------------------------94.00% Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------------1.90 % Organic Extract of Peach, Orange and Strawberry (1:1:1)................3.10% TOTAL-------------------------------------------------------------100%

[163] Results: at this concentration, the aromas make the drink unpalatable, leaving it sensorially strong, and thus it was REJECTED by the tasters. Test 71 - Determination of the maximum quantity of the mixture of natural flavors - Peach, Orange and Strawberry - 2D composition Water-------------------------------------------------------------------------------------94.00% Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------------2.00 % Organic Extract of Peach, Orange and Strawberry (1:1:1)...............3.00% TOTAL----------------------------------------------------------100%

[164] Results: at this concentration, the aromas leave the drink sensorially strong, but still pleasant, thus being APPROVED by the tasters. Test 72 - Determination of the minimum quantity of the extract mixture Organic - Grapes and Blueberries - 3C composition Water-----------------------------------------------------------------------------------96.00% Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------2.975 % Organic Grape and Blueberry Extract (1:1)...................................0.025% TOTAL----------------------------------------------------------------100%

[165] Results: the extracts become imperceptible, leaving the drink with only a strongly acidic taste, thus being REJECTED by the tasters. Petition 870240097115, dated 11 / 13 / 2024, pp. 52 / 68 / 56 Test 73 - Determination of the minimum quantity of the mixture of Organic Extracts - Grape and Blueberry - composition 3C Water--------------------------------------------------------------------------------------96.00% Carbon Dioxide---------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------------2.97% Organic Grape and Blueberry Extract (1:1)..........................................0.03% TOTAL----------------------------------------------------------------100%

[166] Results: the extracts become very subtle, but perceptible, leaving the drink with a citrus taste that was still APPROVED by the tasters. Test 74 - Determination of the maximum quantity of the mixture of Organic Extracts - Grape and Blueberry - composition 3C Water-----------------------------------------------------------------------------------94.00% Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------1.90 % Organic Grape and Blueberry Extract (1:1).....................................3.10% TOTAL----------------------------------------------------------------100%

[167] Results: at this concentration, the extracts make the drink unpalatable, leaving it with a very strong taste, and it was therefore REJECTED by the tasters. Test 75 - Determination of the maximum quantity of the mixture of Organic Extracts - Grape and Blueberry - composition 3C Water----------------------------------------------------------------------------------94.00% Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.00 % Organic Grape and Blueberry Extract (1:1).....................................3.00% TOTAL----------------------------------------------------------------100%

[168] Results: the extracts leave the drink with a strong, yet still pleasant taste, and was therefore APPROVED by the tasters. Petition 870240097115, dated 11 / 13 / 2024, pp. 53 / 68 / 56

[169] Alternatively, the natural organic fruit extract of composition 3C grape and blueberry (1:1) - was replaced by natural fruit flavor of composition 3D - grape and blueberry (1:1) - performing the following tests: Test 76 - Determination of the minimum quantity of the mixture of natural aromas - Grape and Blueberry - 3D composition Water------------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------------2.65 % Grape and Blueberry Flavor (1:1)......................................................0.35% TOTAL----------------------------------------------------------------100%

[170] Results: the aroma becomes imperceptible, leaving the drink with only a strongly acidic taste, thus being REJECTED by the tasters. Test 77 - Determination of the minimum quantity of the mixture of natural aromas - Grape and Blueberry - 3D composition Water--------------------------------------------------------------------------------------96.00% Carbon Dioxide---------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------------2.62 % Grape and Blueberry Flavor (1:1)........................................................0.38% TOTAL-------------------------------------------------------------100%

[171] Results: the aroma becomes very subtle, but perceptible, leaving the drink with a refreshing citrus sensation that was APPROVED by the tasters. Test 78 - Determination of the maximum quantity of the mixture of natural aromas - Grape and Blueberry - 3D composition Water-----------------------------------------------------------------------------------94.00% Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------1.90 % Grape and Blueberry Flavor (1:1)....................................................3.10% TOTAL----------------------------------------------------100% Petition 870240097115, dated 11 / 13 / 2024, pages 54 / 68 / 56

[172] Results: at this concentration, the aromas make the drink unpalatable, leaving it with the sensation of a very strong taste, thus being REJECTED by the tasters. Test 79 - Determination of the maximum quantity of the extract mixture Organic - Grapes and Blueberries - 3D composition Water----------------------------------------------------------------------------------94.00% Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.00 % Organic Grape and Blueberry Extract (1:1).....................................3.00% TOTAL-----------------------------------------------------100%

[173] Results: at this concentration, the aromas leave the drink sensorially strong, but still pleasant, thus being APPROVED by the tasters. Test 80 - Determination of the minimum quantity of the mixture of Organic Extracts - Guarana and Tangerine - composition 4C Water-----------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------2.965 % Organic Guarana and Tangerine Extract (1.5:1)......................0.035% TOTAL----------------------------------------------------------------100%

[174] Results: The flavor of the extracts becomes imperceptible, leaving the drink with only an acidic taste, thus being REJECTED by the tasters. Test 81 - Determination of the minimum quantity of the extract mixture Organic - Guarana and Tangerine - 4C composition Water---------------------------------------------------------------------------------96.00% Carbon Dioxide----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)----------2.96% Organic Guarana and Tangerine Extract (1.5:1)......................0.04% TOTAL-----------------------------------------------------100 Petition 870240097115, dated 11 / 13 / 2024, pages 55 / 68 / 56

[175] Results: the extracts become very subtle, but perceptible, leaving the drink with a citrus taste that was still APPROVED by the tasters. Test 82 - Determination of the maximum quantity of the mixture of Organic Extracts - Guarana and Tangerine - composition 4C Water----------------------------------------------------------------------------------94.00% Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------1.90 % Organic Guarana and Tangerine Extract (1.5:1)........................3.10% TOTAL-----------------------------------------------------100

[176] Results: The flavor of the extracts makes the drink unpalatable, leaving it with a very strong taste, and is therefore REJECTED by the tasters. Test 83 - Determination of the maximum quantity of the extract mixture Organic - Guarana and Tangerine - 4C composition Water------------------------------------------------------------------------------------94.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------------2.00 % Organic Guarana and Tangerine Extract (1.5:1)........................3.00% TOTAL----------------------------------------------------------100

[177] Results: at this concentration, the extracts leave the drink with a strong, yet still pleasant taste, and was therefore APPROVED by the tasters.

[178] Alternatively, the natural organic fruit extract of composition 4C - guarana and tangerine (1.5:1) - was replaced by natural fruit flavor of composition 4D - guarana and tangerine (1.5:1) - performing the following tests: Test 84 - Determination of the minimum quantity of the mixture of natural flavors - Guarana and Tangerine - 4D composition Water-----------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------------2.60 % Petition 870240097115, dated 11 / 13 / 2024, page 56 / 68 / 56 Guarana and Tangerine Flavor (1.5:1)......................................0.40% TOTAL----------------------------------------------------------------100%

[179] Results: the aromas become imperceptible, leaving the drink with only an acidic taste, thus being REJECTED by the tasters. Test 85 - Determination of the minimum quantity of the mixture of natural flavors - Guarana and Tangerine - 4D composition Water------------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------------2.55 % Guarana and Tangerine Flavor (1.5:1)........................................0.45% TOTAL-----------------------------------------------------100

[180] Results: the aromas become very subtle, but perceptible, leaving the drink with a citrus sensation APPROVED by the tasters. Test 86 - Determination of the maximum quantity of the mixture of natural flavors - Guarana and Tangerine - 4D composition Water----------------------------------------------------------------------------------94.00% Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------1.90 % Guarana and Tangerine Flavor (1.5:1).....................................3.10% TOTAL-------------------------------------------------------------100

[181] Results: at this concentration, the aromas make the drink unpalatable, leaving it with a strong sensation, thus being REJECTED by the tasters. Test 87 - Determination of the maximum quantity of the mixture of natural flavors - Guarana and Tangerine - 4D composition Water------------------------------------------------------------------------------------94.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------------2.00 % Petition 870240097115, dated 11 / 13 / 2024, pages 57 / 68 / 56 Guarana and Tangerine Flavor (1.5:1)......................................3.00% TOTAL----------------------------------------------------------100

[182] Results: at this concentration, the aromas leave the drink with a strong, yet still pleasant sensation, thus being APPROVED by the tasters.

[183] ​​After several tests, eight new variations of a non-alcoholic beverage were obtained, with citrus flavors, watery appearance, good viscosity, color, flavor and odor, for consumption pure or preparation of drinks. Thus, the composition preferred by the tasters in percentage by weight for each of the non-alcoholic compositions are as follows. Preferred formula - % by weight - Lemon and Fleur de Sel - composition 1C Water------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------2.94% Lemon extract with fleur de sel (2:1)-------------------------------------0.06% TOTAL -------------------------------------------------------- 100%

[184] RESULT: The combination of lemon extract and fleur de sel with the alcohol content and acidity of the beverage provided a smooth body, adding a citrusy, refreshing and pleasant touch. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Lemon and Fleur de Sel - composition 1D Water------------------------------------------------------------------------------96.00% Carbon Dioxide-------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------2.94% Lemon aroma with fleur de sel (2:1)--------------------------------------0.06% TOTAL ------------------------------------------------------------- 100% Petition 870240097115, dated 11 / 13 / 2024, pages 58 / 68 / 56

[185] RESULT: The combination of lemon aroma and fleur de sel with the acidity of the beverage provided a smooth body, adding a citrusy, refreshing and pleasant sensory touch. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Peach, Orange and Strawberry composition 2C Water-------------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------------2.94 % Peach, Orange and Strawberry Extract (1:1:1)-------------------------------0.06% TOTAL----------------------------------------------------------100%

[186] RESULT: The combination of peach, orange and strawberry extracts together with the acidity of the beverage provided a smooth body, citrusy touch, refreshing and pleasant. The approval of the tasters shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Peach, Orange and Strawberry composition 2D Water---------------------------------------------------------------------------------------96.00% Carbon Dioxide---------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------------2.9925 % Peach, Orange and Strawberry Flavor (1:1:1)-------------------------------0.0075% TOTAL-------------------------------------------------------------100%

[187] RESULT: the combination of peach, orange and strawberry aromas with the acidity of the drink provided a smooth body, adding a citrusy, refreshing and pleasant sensation. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Grape and Blueberry - composition 3C Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------------96.00 % Petition 870240097115, dated 11 / 13 / 2024, pages 59 / 68 / 56 Carbon Dioxide-----------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-----------2.96% Grape and Blueberry Extract (1:1)------------------------------------------------------0.04% TOTAL----------------------------------------------------------100%

[188] RESULT: The combination of grape and blueberry extracts with the acidity of the beverage provided a smooth body, adding a citrusy, refreshing and pleasant touch. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Grape and Blueberry - 3D composition Water-------------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------------2.56 % Grape and Blueberry Flavor (1:1)---------------------------------------------------------0.44% TOTAL-------------------------------------------------------------100%

[189] RESULT: The combination of grape and blueberry aromas with the acidity of the beverage provided a smooth body, adding a citrusy, refreshing and pleasant sensation. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Preferred formula - % by weight - Guarana and Tangerine - composition 4C Water--------------------------------------------------------------------------------------96.00% Carbon Dioxide---------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------------2.95% Guarana and Tangerine Extract (1.5:1)--------------------------------------------0.05% TOTAL-----------------------------------------------------------------100%

[190] RESULT: The combination of guarana and tangerine extracts with the acidity of the beverage provided a smooth body, adding a citrusy, refreshing and pleasant touch. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality. Petition 870240097115, dated 11 / 13 / 2024, pages 60 / 68 / 56 Preferred formula - % by weight - Guarana and Tangerine - 4D composition Water-------------------------------------------------------------------------------------96.00% Carbon Dioxide--------------------------------------------------------------------------------1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)-------------2.50 % Guarana and Tangerine Flavor (1.5:1)------------------------------------------0.50% TOTAL-----------------------------------------------------------------100%

[191] RESULT: The combination of guarana and tangerine aromas with the acidity of the beverage provided a smooth body, adding a citrusy, refreshing and pleasant sensation. The tasters' approval shows that the formulation achieved the objectives of flavor and sensory quality.

[192] Based on the tests carried out, it was concluded that the non-alcoholic compositions of the beverages produced in the following patent must have the following composition range in % by weight: Composition of non-alcoholic beverage - % by weight Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)--------0.04 - 3.00 % Organic fruit extract selected from: composition 1C - lemon and fleur de sel (2:1); composition 2C - peach, orange and strawberry (1:1:1)------------0.05 - 3.00 % Composition of non-alcoholic beverage - % by weight Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------0.04 - 3.00 % Organic extract - Composition 3C - grape and blueberry (1:1)--------------0.03 - 3.00 % Composition of non-alcoholic beverage - % by weight Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide--------------------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------0.04 - 3.00 % Organic extract - Composition 4C - guarana and tangerine (1.5:1) 0.04 --- 3.00 % Petition 870240097115, dated 11 / 13 / 2024, pages 61 / 68 / 56 Composition of non-alcoholic beverage - % by weight Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide--------------------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------0.04 - 3.00 % Natural aroma - composition 1D - lemon and fleur de sel (2:1) - 0.05% 3.00% Composition of non-alcoholic beverage - % by weight Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide--------------------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------0.04 - 3.00 % Natural aroma - 2D composition - peach, orange and strawberry (1:1:1) - 0.0070 ---------------------------------------------------------------------------------------------------3.00% Composition of non-alcoholic beverage - % by weight Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide--------------------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------0.04 - 3.00 % Natural aroma - 3D composition - grape and blueberry (1:1) - 0.38% --------------------3.00% Composition of alcoholic beverage - % by weight Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide--------------------------------------------------------------------------0.50 - 1.00% Aqueous solution of citric acid / citrate buffer (1.92% | w / v)---------0.04 - 3.00 % Natural flavor - 4D composition - guarana and tangerine (1.5:1) - 0.45% -------- 3.00%

[193] Based on the data presented, it was found that the present invention patent has managed to present a set of compositions for an alcoholic beverage and its non-alcoholic variation, carbonated and flavored with natural fruit extracts and aromas. These compositions have the potential to provide a balanced, sustainable and conscious alternative for individuals seeking to enjoy a light and balanced beverage, aligned with ethical and ecological values. Petition 870240097115, dated 11 / 13 / 2024, pp. 62 / 68

Claims

1 / 5 CLAIMS 1. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, characterized by containing an aqueous alcoholic base with the following compositions in % by weight: Aqueous alcoholic solution (4.0 - 4.5% | v / v)-----------------------93.00 - 96.00 % Carbon Dioxide---------------------------------------------------------0.50 - 1.00 % Aqueous solution of citric acid / citrate buffer (1.92% | m / v) --- 0.04 - 3.00 % Organic fruit extract chosen from: lemon and fleur de sel (2:1); Peach, orange and strawberry (1:1:1)--------------------------------------------------0.05 - 3.00 % 2. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 1, characterized by alternatively containing the following compositions in % by weight: Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------93.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00 % Citric acid / citrate buffer aqueous solution (1.92% | m / v)------0.04 - 3.00 % Organic extract - grape and blueberry (1:1)---------------------------------------0.03 - 3.00 % 3. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 1, characterized by alternatively containing the following compositions in % by weight: Petition 870240097115, dated 11 / 13 / 2024, page. 63 / 68 2 / 5 Alcoholic aqueous solution (4.0 - 4.5% | v / v)--------------------------93.00 - 96.00 % Carbon dioxide------------------------------------------------------------0.50 - 1.00 % Citric acid / citrate buffer aqueous solution (1.92% | m / v)------0.04 - 3.00 % Organic extract - guarana and tangerine (1.5:1)--------------------------0.04 - 3.00 % 4. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 1, characterized by alternatively containing the following compositions in % by weight: Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------93.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00 % Citric acid / citrate buffer aqueous solution (1.92% | m / v)------0.04 - 3.00 % Natural flavor - lemon and fleur de sel (2:1)-----------------------------------0.05 - 3.00 % 5. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 1, characterized by alternatively containing the following compositions in % by weight: Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------93.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00 % Citric acid / citrate buffer aqueous solution (1.92% | m / v)------0.04 - 3.00 % Natural flavor - peach, orange and strawberry (1:1:1)---------------0.0070 - 3.00 % 6. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 1, characterized by alternatively containing the following compositions in % by weight: Petition 870240097115, dated 11 / 13 / 2024, page. 64 / 68 3 / 5 Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------93.00 - 96.00 % Carbon dioxide-------------------------------------------------------------0.50 - 1.00 % Citric acid / citrate buffer aqueous solution (1.92% | m / v)------0.04 - 3.00 % Natural flavor - grape and blueberry (1:1)------------------------------------------0.38 - 3.00 % 7. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 1, characterized by alternatively containing the following compositions in % by weight: Alcoholic aqueous solution (4.0 - 4.5% | v / v)---------------------------93.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00 % Citric acid / citrate buffer aqueous solution (1.92% | m / v)------0.04 - 3.00 % Natural flavor - guarana and tangerine (1.5:1)-----------------------------0.45 - 3.00 % 8. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, characterized by containing a non-alcoholic aqueous base with the following compositions in % by weight: Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00 % Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------0.04 - 3.00 % Organic fruit extract chosen from: lemon and fleur de sel (2:1); peach, orange and strawberry (1:1:1)------------------------------------------------------0.05 - 3.00 % 9. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 8, characterized by alternatively containing the following compositions in % by weight: Petition 870240097115, dated 11 / 13 / 2024, page. 65 / 68 4 / 5 Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00 % Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------0.04 - 3.00 % Organic extract - grape and blueberry (1:1)---------------------------------------0.03 - 3.00 % 10. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 8, characterized by alternatively containing the following compositions in % by weight: Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide------------------------------------------------------------0.50 - 1.00 % Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------0.04 - 3.00 % Organic extract - guarana and tangerine (1.5:1)--------------------------0.04 - 3.00 % 11. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 8, characterized by alternatively containing the following compositions in % by weight: Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00 % Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------0.04 - 3.00 % Natural flavor - lemon and fleur de sel (2:1)-----------------------------------0.05 - 3.00 % 12. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 8, characterized by alternatively containing the following compositions in % by weight: Petition 870240097115, dated 11 / 13 / 2024, page. 66 / 68 5 / 5 Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00 % Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------0.04 - 3.00 % Natural flavor - peach, orange and strawberry (1:1:1)----------------0.0070 - 3.00 % 13. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 8, characterized by alternatively containing the following compositions in % by weight: Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide-------------------------------------------------------------0.50 - 1.00 % Aqueous solution of citric acid / citrate buffer (1.92% | w / v)------0.04 - 3.00 % Natural flavor - grape and blueberry (1:1)------------------------------------------0.38 - 3.00 % 14. ORGANIC AND VEGAN REFRESHING BEVERAGE, AVAILABLE IN LIGHTLY ALCOHOLIC AND NON-ALCOHOLIC VERSIONS, CARBONATED AND PREPARED WITH NATURAL FRUIT EXTRACTS AND FLAVORS, according to claim 8, characterized by alternatively containing the following compositions in % by weight: Water-----------------------------------------------------------------------------90.00 - 96.00 % Carbon Dioxide------------------------------------------------------------0.50 - 1.00 % Aqueous solution of citric acid / citrate buffer (1.92% | m / v)------0.04 - 3.00 % Natural flavor - guarana and tangerine (1.5:1)-----------------------------0.45 - 3.00 % Petition 870240097115, dated 11 / 13 / 2024, page. 67 / 68