	US 11,866,679 B2
	System, method, process and nutrient-rich product derived from wine derivatives
Sean Clancy, Summerland (CA); Gary Strachan, Summerland (CA); and William Leslie Broddy, Summerland (CA)
Assigned to Crush Dynamics Inc., Summerland (CA)
Filed by CRUSH DYNAMICS INC., Vancouver (CA)
Filed on Nov. 17, 2022, as Appl. No. 18/056,716.
Application 18/056,716 is a continuation of application No. 16/882,317, filed on May 22, 2020, granted, now 11,584,904.
Claims priority of provisional application 62/852,295, filed on May 23, 2019.
Prior Publication US 2023/0183622 A1, Jun. 15, 2023
Int. Cl. A61K 36/00 (2006.01); C12F 3/06 (2006.01); C12G 1/00 (2019.01); A23L 33/105 (2016.01); A23L 33/145 (2016.01); A23L 5/43 (2016.01); A61K 8/9789 (2017.01); A61Q 19/00 (2006.01); A23L 27/12 (2016.01)

CPC C12F 3/06 (2013.01) [A23L 5/43 (2016.08); A23L 27/12 (2016.08); A23L 33/105 (2016.08); A23L 33/145 (2016.08); A61K 8/9789 (2017.08); A61Q 19/00 (2013.01); C12G 1/005 (2013.01); A23V 2002/00 (2013.01); A61K 2800/10 (2013.01)]

20 Claims

1. A method of converting post-crush winery derivatives into nutrient-rich products comprising the steps of:

a. a business delivers a container to a winery prior to crush;

b. winery staff is directed by the business to transfer marc containing crushed fruit to said container;

c. the business picks up the container comprising the crushed fruit and conducts further processing steps at another location, comprising;

i. rehydrating the marc,

ii. inoculating the marc with microbials, and fermenting until the pH drops to a value in the range of 3.5 to 4.5; and

iii. grinding the fermented marc to generate a puree.