| 摘要 |
Methods of positioning flavor-enhancing objects (122) within beverage bottles (42). Most of the methods involve building the bottle around the flavor-enhancing body so that the object is larger than the opening of the bottle. The types of flavor-enhancing objects being used include fruits, vegetables, herbs, and spices for infusing flavors, filtrating elements used to purify and fitter the beverage, and woods used to age the beverage within the bottle. All of these objects are to be inscribed with information pertaining to the beverage product itself. |
