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Aromatic beverages with a low alcohol and sugar content, obtained by fermentation of mash or grape juice, and microbiological process for their preparation
Aromatic beverages with a low alcohol and sugar content, obtained by fermentation of mash or grape juice, and microbiological process for their preparation
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机译:通过糖化or汁或葡萄汁发酵制得的酒精和糖含量低的芳香饮料,及其制备的微生物工艺
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摘要
Aromatic beverages obtained from grape must or juice, of low alcohol and sugar contents, which have a taste and an appearance similar to those of wine. The beverages are characterised in that they contain: - from 3 to 7 % by volume of alcohol, and - from 5 to 15 g/l of gluconic acid.
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机译:从葡萄汁或果汁中提取的酒精和糖含量低的芳香饮料,其味道和外观与葡萄酒相似。这些饮料的特征在于它们包含:-3至7体积%的酒精,以及-5至15 g / l的葡萄糖酸。
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