METHOD FOR PRODUCING REFRESHMENT CONCENTRATE FROM TYPICALLY AROMATIC PARTICULARLY MUSCATEL KINDS OF GRAPE

摘要

Concentrates for soft drinks are prepd. by treating the marc of scented, pref. muscat grapes with a mixt. of pectinase and cellulase enzymes, extracting the mixt. with an alcoholic soln. of predetermined concn. and mixing the extract with a grape juice concentrate having 65 wt% sugar content and a pH of 2,4-2,4.