Nonalcoholic sparkling wine type drink - produced by controlled fermentation of residue from wine distillation

摘要

The drinks are produced by fermentation with selected yeasts of the residue from the distillation of wine ('vinasse'). Fermentation is carried out using the conventional 'closed vat' process, the sugar content being adjusted to give a dry semi-dry or sweet product as desired. Vinasse is used in small quantities for tartaric acid prodn. but the bulk of it is a source of pollution. The process gives a product with the taste of sparkling wine by contg. only 0.5% of alcohol.