ES2386586B1 - DRINK WITH LOW CONTENT IN CALORIES AND ITS APPLICATIONS, IN PARTICULAR, AS A HEALTHY DRINK. - Google Patents

Abstract

The present invention relates to a low calorie beverage, based on wine vinegar and a sweetener product. The beverage according to the invention can be organoleptically assimilated to the wine in order to combine the pleasure of its tasting and the beneficial effects on health. The beverage according to the invention has the advantage of having prophylactic properties and allows, in particular, to favor the prevention of tooth decay thanks to the joint action of the preventive properties found in the wine, without the inconvenience to health of alcohol or sugar, and the antimicrobial properties of the sweetener used. This drink is especially interesting for people with diabetes or to prevent the onset of diabetes.

Description

Low calorie drink and its applications, in particular, as a healthy drink

OBJECT OF THE INVENTION

The present invention relates to a low-calorie beverage of the type of "non-alcoholic wine beverages", also referred to as "beverages based on alcohol-free wine".

It also refers to its manufacturing process as well as its applications, in particular, as a healthy drink.

DESCRIPTION OF THE INVENTION

In a general way, these drinks contain a proportion of wine vinegar whose residual alcohol content depends on the de-alcoholization procedure used, but in most cases it does not exceed about 0.5%, as well as a variable content in sugar. In fact, the components of the dry extract of the vinasse that is obtained after the de-alcoholization process are especially astringent to the palate. The professionals in this field, that is the winemakers, preferably use the sugars of the grape (rectified concentrated must), if necessary associated with sugars of different origin, for example, cane, beet, fruit, sugar tree, or invert sugar. The term "sugar" means, in the description and claims, the above sugars that essentially correspond to sucrose, glucose, fructose, galactose and mannose, and other sugars can be used.

The calorie reduction generated by alcohol suppression, therefore, is partly lost. In particular, non-alcoholic wine-type beverages known today cannot contribute, because of their sugar content, to preventing the onset of type 2 diabetes or obesity and, above all, they lack any preventive effect against oral diseases, important however for diabetic people. Similarly, the oral health benefits generated by the consumption of a beverage rich in polyphenols such as wine are counteracted by the presence of fermentable sugars, responsible for the acidification of saliva and favoring the development of acidophilic cariogenic bacteria.

The inventors' investigations have been directed to the elaboration of a beverage that unites the advantages that wine possesses due to its particular composition with polyphenols, a combination of acids and antimicrobial compounds, without the inconveniences linked to the sugars that have been used until today.

The inventors have then verified that the substitution of these sugars for a sweetener, this is a product with a sweet taste, of natural origin, but that does not provide calories, allowed to have a drink that presents a set of properties of great interest for a life overall healthy

The present invention is therefore aimed at solving at least in part the problems that have been stated above, by proposing a wine-based vinegar drink in which traditional sugars, such as sucrose, glucose or fructose , are replaced by a sweetener of natural origin, with a zero caloric power.

This also aims to take advantage of the properties of this beverage in applications such as healthy drink, which allows, in particular, to contribute at the same time to the prevention of oral diseases by its reinforced antibacterial action due, at the same time, to the chemical composition of the vinasse and the sweetener used.

The invention therefore relates to a low-calorie beverage, based on wine vinegar and a sweetener product, characterized in that the sweetener product is essentially formed by at least one stevia derivative.

By "stevia derivative" is meant an extract of Stevia rebaudiana in accordance with the regulatory provisions or a steviol glycoside of the group comprising stevioside, rebaudioside A, rebaudioside C and dulcoside A, alone or mixed.

The stevia derivative is advantageously used as a solution or powder.

Preferably, the sweetener used is rebaudioside A.

The beverage according to the invention can be organoleptically assimilated to the wine in order to unite the pleasure of its consumption and health, although not necessarily.

This new beverage composition has the advantage of having prophylactic properties and allows, in particular, to favor the prevention of dental caries thanks to the joint action of the preventive properties found in the wine, without the inconveniences for the health of alcohol or of sugar, and of the antimicrobial properties of the sweetener used. This drink is especially interesting for people with diabetes or to prevent the onset of diabetes.

Wine vinegar contains one or more of the following compounds, this is polyphenols, organic acids, dry extracts, higher alcohols.

Said or said compounds are more specifically those that are present in the wine from which the vinasse has been obtained.

It is wine made from a strain or a combination of strains. In particular, the Merlot, Cabernet Sauvignon, Mourvèdre, Malbec strain wine will be cited.

The wine that is used to obtain the vinasse can also be white wine or rosé wine, in particular a dry or semi-dry white wine, for example a wine of Chardonnay or white Sauvignon strain or even of pink Cinsault or any other combination. You can also use a product based on wine or wine origin to obtain the vinasse.

The content of stevia extract is preferably of the order of 10 to 1,000 g / l, in particular 10 to 600 mg / l.

The sugar content of the drink corresponds to the residual sugar content of the wine that has been used to produce the vinasse. In an advantageous embodiment of the invention, the sugar content of the base wine is at most 4 g / l.

In a variant, the sugar content can be readjusted, and even reduced, with any commonly used technique, for example reverse osmosis.

The beverage may also contain aromas and / or nutritional ingredients and / or preservatives and / or emulsifiers and / or antioxidants and / or colorants and / or acidifiers and / or carbon dioxide.

Taking into account its composition, the beverage of the invention can be used as a healthy product and, more especially, as a prophylactic beverage, in particular antibacterial, in particular anticaries.

As previously stated, it consists in effect of the molecules present in wine such as polyphenols, in particular resveratrol, caffeic acid, p-cumaric acid, tyrosol, hydroxytyrosol, anthocyanins, for example Delfinidine, whose beneficial properties for human health have been widely discussed, particularly for cardiovascular protection, as well as antimicrobial activities.

It is known that both red and white wine contain a large number of active compounds beneficial to human health, in particular for their antibacterial action against oral streptococci (including Streptococcus mutans, a bacterium that plays an essential role in caries elaboration process) or against S. pyogenes responsible for pharyngitis. This antibacterial action is due to the mixture of organic acids found in wine, that is, among others, succinic acid, malic, lactic, tartaric, citric, acetic acid.

Thus, the composition of the matrix of the wine with the group of organic acids, of polyphenols, of antibacterial compounds as it is used for the preparation of a beverage according to the invention, presents a great interest for oral hygiene.

The relationship between oral and food hygiene is well known. The ingestion of sugar irregularly and without brushing after each ingestion favors bacterial multiplication and involves the production of acid. The antibacterial power of saliva is passed immediately, tooth decay develops more rapidly.

It is also known that the consumption of food or beverages such as tea, wine, cocoa or other beverages containing polyphenols, induces a reduction in the bacterial content of saliva and on dental plaque.

It is also known that the risks of oral complications are increased in diabetic people and this for different reasons:

 The prescribed medical treatment can induce a dry mouth, xerostomia, which can lead to complications such as tooth decay, and even the formation of ulcers, or favor fungal infections, which makes the use of removable dentures difficult. Drinking water or another beverage in sufficient quantity allows, therefore, to reduce the increased risk of decay.

 Hyperglycemia reduces the pH of the mouth, which favors the multiplication of bacteria.

 the increase in blood glucose levels induces an increase in saliva sugar levels, which facilitates the onset and severity of oral infectious problems, in particular caries, periodontitis, gingivitis.

Thus, diabetes is a factor that aggravates oral diseases, but dental infections themselves have repercussions on diabetes because they tend to aggravate hyperglycemia. Indeed, diabetic people who have periodontitis have difficulty controlling their diabetes, because serious gingival diseases can have important consequences both in the control of metabolism and in the nutritional status of diabetics. The current state of knowledge has shown that the relationship between gum disease and diabetes occurs in both directions.

On the other hand, the prevalence of periodontal diseases increases at the same time as the body mass index. Obesity influences oral health, in particular, due to the fact that adipose tissues secrete adipokines, molecules that contribute to inflammation.

It is because of the combined action of the two effects, antibacterial and anti-adhesive, that wine or wine that has undergone a de-alcoholization stage can prevent bacteria from colonizing tooth enamel and causing tooth decay. The polyphenol content, the composition and the concentrations of the organic acids present in the wine, also contribute to the anticaries action of the wine and the wine vinasses.

Other ingredients can be used for making a beverage according to the invention. Suitable ingredients comprise:

water, which can be treated, purified, distilled, demineralized or not;

grape juice or other fruit juice, for example cranberry juice;

aromas, which may be, preferably but not necessarily, natural aromas of fruits, plants, flowers, spices or mixtures of aromas. By way of example, but not exclusively, we can mention the aromas of lemon, citrus, tangerine, peach, blackberry, plum, cherry, guava, papaya, clove, wood, vanilla , honey, rose, apricot, strawberry, grape;

nutritional ingredients, for example but not exclusively, vitamins, A, C, D, E, C, B, B2, B6, B12 biotin, niacin, folic acid or any other vitamin or combination of vitamins, or other nutritional ingredient ( fluoride, stress regulator, etc.);

preservatives, by way of example, sodium benzoate, calcium, potassium benzoate;

sweeteners, artificial or not;

emulsifiers, by way of example, gum arabic can be cited;

antioxidants, for example but not exclusively, ascorbic acid, EDTA, BHA;

dyes, which may be preferably of natural origin, but not exclusively;

acidifiers, by way of example citric acid can be cited;

carbonic gas, preferably between 300 mg / l and 1,200 mg / l, but whose content can generate a pressure that can reach up to 6 bars.

The sugar content of the beverage corresponds to the residual sugar content of the wine that has been used to produce the vinegar, also according to a preferred mode of the invention, the base wine used for the production of vinegar is a dry wine or semi dry. As indicated previously, this sugar content can be readjusted. In an advantageous embodiment of the invention, the sugar content of the base wine is at most 4 g / l of maximum sugar or 9 g / l when the total acid content (expressed in grams of tartaric acid per liter of according to the usually accepted oenological practices) is not inferior in more than 2 g / l to the sugar content.

PREFERRED EMBODIMENT OF THE INVENTION

Other features and advantages of the invention are shown in the following examples of embodiments of the invention.

Examples

In accordance with the principles of the invention, the first stage consists in obtaining a wine vinegar. A second stage consists in formulating the wine vinasse solution with, as a sweetener, at least one extract of Stevia rebaudiana.

The description of the principle of the invention and its embodiment in these examples is non-exclusive, in particular as regards quantitative data.

Example 1: Wines used to obtain the vinasse.

A first stage for the realization of the invention consists in obtaining a wine vinegar.

5 whose alcohol content is less than 0.5% vol., And which has optimal organoleptic and analytical characteristics. For this, the choice of wines to be used is paramount, as is the stage of obtaining them.

Preferably, wines from strains can be used, but also wines from France from combinations thanks to the expertise of winemakers, as described in Table 1 below.

In a preferred embodiment of the invention, the selected wines are dry wines. Thus, according to the definitions usually admitted by the profession, the wines selected preferentially, will contain less than 4 g / l of sugar at most or 9 g / l when the total acid content (expressed in grams of acid Tartar per liter according to the commonly accepted oenological practices) is not less than 2 g / l in sugar content.

15 It should be noted that the winemaker's expertise takes into account the distinction between total acidity or actual acidity (pH) and even volatile acidity in the assessment and choice of wines to be used to obtain the vinasses . The total acidity being important for the taste characteristics of the vinasse: if the total acidity of the wine is too low, both the wine, the vinasse and the drink obtained from the use of this vinasse will be too mild. Conversely, an excess of acidity in the base wine will lead to a drink

20 too strong, the pH intervening, in turn, in the stability of the product. The volatile acidity formed by acids belonging to the acetic series (acetic, formic, propionic, butyric), acetic acid in most cases, can cause acidity detrimental to the quality of the vinegar in a high content and of the drinks that are obtained through its use.

Thus, preferably, the volatile acidity of the wines used should not exceed 25 0.50 gH2SO4 / l of wine or 0.61 g / l if it is expressed in acetic acid.

The total acidity of the wines used will be between 3 and 7 gH2SO4 / l or between 4.6 g / l of tartaric acid and 10.7 g / l of tartaric acid.

It should be noted that, taking into account the strong damping power of the wine matrix, in the pH ranges between 2.8 and 3.7, the valuable acidity of both the wine and the vinegar is less than 8.

30 Table 1

Grade (% vol.)

Volatile acidity (gH2SO 4 / l) Total acidity (gH2SO 4 / l) Malic acid (g / l) pH Residual Sugars (g / l) Glycerol (g / l) Average energy value cal / l Average energy value cal / 100 ml

Red wine, Merlot strain

11.72 0.40 3.43 0.10 3.62 1.90 8.20 690 69

White wine, white Sauvignon strain

12.82 0.25 4.79 2.40 3.25 1.50 8.50 756 76

Rose wine, Syrah strain

12.67 0.33 3.12 0.80 3.32 2.00 9.10 749 75

Came

White

12.00 0.20 3.74 2.00 3.15 1.50 8.60 711 71

He came from

France

pink

12.52 0.22 3.98 2.00 3.35 1.50 8.00 737 74

To obtain the vinasse, the distillation process can be used, but also any other technique that is usually used to desalcoholize the wines.

Example 2: Drink formulated based on wine vinegar and a natural sweetener, rebaudioside 35 A extracted from Stevia rebaudiana

In a final phase, the vinasse is mixed with the natural sweetener Rebaudioside A, extracted from Stevia rebaudiana.

Rose wine from France, whose chemical analyzes are presented in table 2 below, is used for the production of a vinasse. In this example, rosé France wine is distilled so that the residue

5 distillation or vinasse that is obtained has an alcoholic strength of 0.05% vol. The vinegar that is obtained is then used for the formulation of a beverage based on de-alcoholized wine that will serve as a control (described in line 2 of the table). This same vinasse is used in parallel according to the process of the invention in conjunction with a naturally occurring sweetener, Rebaudioside A, extracted from Stevia rebaudiana to obtain a healthy beverage object of the invention (line 3).

10 Table 2

Grade (% vol.)

Volatile acidity (gH2SO4 / l) Total acidity (gH2SO4 / l) Malic acid (g / l) pH Fermentable sugars (g / l) Glycerol (g / l) Rebaudioside A (mg / l)

Rosé France wine

12.52 0.22 3.98 2.00 3.35 1.50 8.00 0

Drink based on alcohol-free rose wine

0.05 0.13 3.98 2.00 3.03 30.00 14.00 0

Healthy drink obtained by carrying out the invention

0.05 0.11 3.98 2.00 3.13 1.50 14.00 200

It is clearly shown that to compensate for the astringency of the vinasse that is obtained after

desalcoholización process, sugars are added during the formulation stage; in the case of the

beverage based on alcohol-free wine (line 2), rectified concentrated must (MCR) with a content of

15 sugar of 860 g / l in order to bring the sugar content, in this example, to 30 g / l. In this way, the calorie reduction generated by the suppression of ethanol is lost, in part, by the addition of fermentable sugars (here glucose and fructose of viticultural origin) as indicated in Table 3. Taking into account the concentration in fermentable sugars, the beverage obtained in line 2 cannot contribute to the prevention of oral diseases.

20 In line 3 of table 2, it goes without saying that this proportion of sweetening is given by way of example only and is variable depending on the quality, particularly organoleptic, of the initial wine treated, the quality of the vinaza obtained. Preferably, but not exclusively, the natural sweetener content expressed in milligrams per liter of Rebaudioside A is between 10 mg / l and 300 mg / l. Depending on the evolution of the taste of consumers, it is usual to update product formulations. If so I know

If desired, readjustments of the proportions of vinegar and sweetener solution in the healthy drink can be made, respecting the spirit of the invention, reaching up to 600 mg / l for example, and even more, depending on the tastes of consumers and the laws in force in the different countries.

Table 3

Average energy value cal / l

Energy value cal / 100 ml Reduction of calorie content due to the de-alcoholization stage (cal / l) Increase in calorie content to compensate for the astringency of the vinasse (cal / l)

Rosé France wine

737 74 Not applicable Not applicable

Drink based on alcohol-free rose wine

188 19 662 114

Healthy drink obtained by carrying out the invention

74 7 662 0

Example 3: The composition of the healthy drink that is obtained by the process object of the invention

The wine used in this example is a Merlot strain wine. This strain is naturally rich in polyphenols, so that the polyphenol content is optimized.

The wine has undergone a desalcoholization stage, the vinasse obtained has the same polyphenol contents as the base wine, as indicated in table 4.

Table 4

IPT (A280 nm)

Base wine Healthy drink according to the invention

57.2

56.9

Total polyphenol content (g / l of gallic acid)

4.55 4.49

Anthocyanins (mg / l)

0.36 0.36

The organic acid contents of the product are presented in table 5, they are similar to the contents found in the initial wine used to obtain the vinasse.

Table 5

Base wine

Healthy drink according to the invention

Citric acid (g / l)

0.35 0.35

Malic acid (g / l)

2.1 2.1

Tartaric acid (g / l)

1.5 1.5

Acetic acid (g / l)

0.51 0.46

Succinic acid (g / l)

1.1 1.1

Lactic acid (g / l)

2.45 2.4

In this example, the Rebaudioside A content of the healthy drink is 150 mg / l.

Claims (12)

1.-Low calorie drink, based on wine vinegar and a sweetener product, characterized in that the sweetener product is essentially formed by at least one stevia derivative. 2. A beverage according to claim 1, characterized in that the stevia derivative is a stevia extract or a steviol glycoside of the group comprising stevioside, rebaudioside A, rebaudioside C and dulcoside A, alone or mixed. 3. Beverage according to claim 2, characterized in that the stevia derivative is presented as a solution or powder. 4. Beverage according to claim 2 or 3, characterized in that the sweetener product is rebaudioside A. 5. A beverage according to any one of claims 1 to 4, characterized in that the wine vinegar contains one or more of the following compounds, that is, polyphenols, organic acids, dry extracts and higher alcohols. 6. Beverage according to claim 5, characterized in that said or said compounds are those present in the wine from which the vinasse has been obtained. 7. A beverage according to claim 6, characterized in that the wine used has been made from a strain or a combination of strains comprising in particular a wine from Merlot, Cabernet Sauvignon, Mourvèdre, Malbec, or a dry or semi-dry white wine, or rosé like a wine of Chardonnay or white Sauvignon or even Cinsault rosé. 8. A beverage according to any one of claims 1 to 7, characterized in that the rate of stevia extract is between 10 and 1,000 mg / l, in particular between 10 and 600 mg / l. 9. Beverage according to claim 8, characterized in that the sugar content in the wine vinegar does not exceed 4 g / l. 10.-Drink according to any of claims 1 to 9, characterized in that it also contains nutritional aromas and / or ingredients and / or preservatives and / or emulsifiers and / or antioxidants and / or dyes and / or acidifiers and / or carbonic gas. 11. Beverage according to any of claims 1 to 10 for use as a prophylactic action drink, in particular antibacterial, in particular anticaries. SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201131960 SPAIN Date of submission of the application: 02.12.2011 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: See Additional Sheet RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

X

US 2009 311 381 A1 (GARDNER) 17.12.2009, 1-11

paragraphs 2.8-11; claims 1,3,5,6,9.

TO

CN 1341387 A (MIAO FENGLIN) 27.03.2002, 2,3,11

(summary) Recovered from: EPO PAJ [online] [retrieved on 07.08.2012].

TO

US 2010112155 A1 (ABELYAN et al.) 06.05.2010, 1-11

paragraphs 11,19,38,39; examples.

TO

US 2009 061016 A1 (SELZER et al.) 05.03.2009, 1-10

paragraphs 13.39; examples.

TO

US 2009252758 A1 (MAZED et al.) 08.10.2009, 1-10

paragraphs 101-109,116-169,262-265.

TO

CN 101637293 A (TIANJIN MEILUN MEDICAL CO LTD) 03.02.2010, 1-10

(summary) Recovered from: EPO PAJ [online] [retrieved 01.08.2012].

TO

JP 2005168458 A (TOYO SUGAR REFINING) 06.30.2005, 1-10

(summary) [online] [retrieved 01.08.2012].

TO

Winemaking waste effective against caries-causing bacteria. JADA 2008, vol. 139, page 251. 1-11

Recovered from the Internet [online] [retrieved on 06.08.2012]

<URL: http: //jada.info/content/139/3/251.2.full.pdf+html>

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 07.08.2012

Examiner A. I. Polo Ten Page 1/5

REPORT OF THE STATE OF THE TECHNIQUE CLASSIFICATION OBJECT OF THE APPLICATION A23L2 / 60 (2006.01) C12H3 / 00 (2006.01) A23L1 / 307 (2006.01) Minimum documentation sought (classification system followed by classification symbols) A23L, C12H Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI, INTERNET  WRITTEN OPINION Date of Written Opinion: 07.08.2012 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-11 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-11 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. WRITTEN OPINION  1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

US 2009 311 381 A1 (GARDNER) 17.12.2009

D02

CN 1341387 A (MIAO FENGLIN) 03/27/2002

D03

US 2010112155 A1 (ABELYAN et al.) 06.05.2010

D04

US 2009 061016 A1 (SELZER et al.) 05.03.2009

D05

US 2009252758 A1 (MAZED et al.) 08.10.2009

D06

CN 101637293 A (TIANJIN MEILUN MEDICAL CO LTD) 03.02.2010

D07

JP 2005168458 A (TOYO SUGAR REFINING) 06.30.2005

D08

Winemaking waste effective against caries-causing bacteria. JADA vol. 139, page 251. 2008

 2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The invention relates, according to the first claim of the application under study, to a wine-based vinegar drink (de-alcoholized wine) and a sweetener product characterized in that the sweetener product is at least a stevia derivative.  Novelty and inventive activity (art 6 and 8 of the L.P.) No document of the prior art describes a beverage that contains both wine vinegar and a stevia derivative, so it is considered that independent claim 1 and dependents 2 to 11 meet the novelty requirement. Document D1 is the closest document of the state of the art since it describes a beverage obtained from "de-branched" wine, that is, the product from the desalcoholization of the wine and, therefore, contains the polyphenols, organic acids and other components of the wine from which it is obtained. The drink may also contain natural sweeteners such as cane sugar, dextrose, maltose, stevia, etc. (paragraphs 2, 8-11). The difference in the application under study with document D1 is that in the study application a stevia derivative is chosen as a sweetener, while in D1 there is a possibility to choose from a list of sweeteners. The technical effect produced by the specific choice of stevia derivatives is that the beverage that contains them has a lower caloric power. Therefore, the beverage formed by the vinasse and the sweetener can be used to treat oral diseases even in diabetic people (page 3, lines 6-9; page 7, of the application). The technical problem that tries to solve the request is how to sweeten a drink with a natural sweetener that does not add calorific value and therefore is suitable to include in a vinegar-based drink that is used to treat oral diseases in diabetics. The solution provided by the request is to add a stevia derivative. It is considered that the selection of a stevia derivative for this purpose would be evident to a person skilled in the art, since the properties of stevia and its derivatives (low caloric power, reduced cariogenic effect, increased insulin secretion, etc. ) are already widely known in the field of food, and stevia derivatives have already been used as sweeteners in various dietary drinks to treat problems such as diabetes, obesity, tooth decay. The following documents are cited by way of example. Document D2 uses a stevia derivative to sweeten an astringent-tasting aloe juice that prevents tooth decay and diabetes. Document D3 refers to stevia derivatives that can be used as sweeteners in beverages such as wine because of its low caloric power and low cariogenic effect (paragraphs 38 and 39). Document D4 cites in paragraph 39 some of the properties of stevia derivatives, among which its antibiotic effect and its beneficial effect on the cells of the pancreas should be noted. According to this document, said derivatives can be used in the composition of a beverage together with seawater and antioxidants, among which grape seed extract is cited.  WRITTEN OPINION Finally, document D5 mentions the properties of stevia derivatives to control blood glucose and their potential use in beverages for the treatment of diabetes along with other products such as grapes or grape seed extracts (paragraphs 101 -109; 116-169; 262-265). Accordingly, it is considered that the selection of a stevia derivative to obtain the drink of D1 would be an obvious choice for a person skilled in the art and that, therefore, claim 1 lacks inventive activity in light of document D1. Dependent claims 2 to 11 do not provide any characteristic that, in combination with the claim on which they depend, grants inventive activity, the stevia derivatives used, the amounts thereof, and the types of vinasse are those commonly used in the state of The technique. Documents D6 and D7, also cited in the report, refer to other beverages containing grape seed extracts combined with stevia derivatives or extracts. As for document D8, it deals with the anti-caries properties of wine and its extracts.