Method of manufacture of a gaseous beverage sweetened natural a low alcohol content of the type of soda, and drink obtained according to this

摘要

The beverage is obtained by subjecting an aqueous sugar solution to alcoholic type fermentation so that the carbon dioxide required for the formation of the gas bubbles is formed in the liquid "in situ". The fermentation is interrupted, such as by cooling, before the appearance of a significant quantity of alcohol and further fermentation may be prevented by pasteurisation. The unfermented sugar remains in the solution, conferring the desired sweet taste. Fruit juices and other flavourings are incorporated, preferably by addition to the fermented liquid after filtration of the latter.