Improving e.g. wine by alcoholic fermentation, comprises introducing ball of aragonite-type natural pearl into wine, after common deacidification of wine and before closing bottle, progressively lead to decline in acidity of wine

摘要

The method comprises introducing a ball of aragonite-type natural pearl or cultured pearl into wine, after common deacidification of wine and before closing the bottle, progressively lead to a decline in acidity of the wine in the bottle once the bottle is closed. An independent claim is included for wine bottle.