Low-alcohol wine beverage and process for preparing thereof

摘要

BACKGROUND OF THE INVENTION The present invention relates to a low alcoholic wine beverage having an alcohol content of up to 7% by volume, which is produced by fermentation and subsequent sieving or pressing of a macaroon containing a wine bridge with mechanically broken husks and grape vines diluted to a sugar content of 10 to 14 deg. CNM natural mineral water for medical purposes, containing at least 1 g / l of dissolved solids and / or at least 1 g / l of dissolved carbon dioxide and / or at least one other significant chemical element, and / or having a natural temperature in the air higher than 20 degC and / or radon radioactivity above 1.5 kBq / l. The invention further relates to a process for the production of this low-alcoholic white and blue wine-grape beverage.