Procedure for avoidance of undesirable aromas in liquid food products (Machine-translation by Google Translate, not legally binding)

摘要

Avoidance procedure of undesirable aromas in the productive processes of food liquids, such as wine or cider, combined with a bactericidal activity, through the use of a kaolin-silver compound. Its application can be carried out preventively or curatively, and allows to treat, among others, the aromas of sulfur compounds, volatile phenols, and smoke aromas. The invention presented provides the main advantage combines the elimination of undesirable aromas and the bactericidal effect, promoting the obtaining of a final product according to the desired specifications. (Machine-translation by Google Translate, not legally binding)