A method for the production of a small amount of acidic concentrates of fruit musts, in particular of wine musts, and the products produced according to this method

摘要

Low acidity fresh fruit juice concentrates, esp. of grape juice, are prepd. by stabilising the fruit juice, inoculating with Schizosaccharomyces yeast fungi, (I) fermenting to eliminate the malic acid by biological decompsn., re-stabilising the fruit juices to stop fermentation and concn. of the fruit juices. Alternatively (I) are added after concn. of the fruit juices, and process takes place by concn. inoculation with (I), fermentation to eliminate malic acid and opt. stabilising the concentrate in case of a massive sugar content. Use of (I) before fermentation allows biological decompsn. of malic acid to CO2 and EtOH; tartaric acid is retained completely.