Wines and fruit juices with low alcohol content - capable of legal classification as wines or modified as fruit juices

摘要

Wines with an alcohol content 8 vol. % and a satisfactory degree of sweetness are produced by pressing sound grapes and fermenting the juice to a yeast to form a basic wine, the juice being kept free from contamination, and the fermentation carried out under conditions conducive to the prodn. of a drinkable basic wine. After the residue has settled out, the basic wine is sepd. and heated to 70-100 degrees C., and the feint and alcohol sepd. The remaining basic wine is protected against bacteriological infection and mixed with fruit juice to make a drink that is bottled under sterile conditions.