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METHOD FOR PREPARING A NATURAL SWEETENED SOFT DRINK WITH LOW ALCOHOLIC CONTENT, OF THE SPRAY WATER TYPE, AND A DRINK SO OBTAINED.
METHOD FOR PREPARING A NATURAL SWEETENED SOFT DRINK WITH LOW ALCOHOLIC CONTENT, OF THE SPRAY WATER TYPE, AND A DRINK SO OBTAINED.
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机译:一种制备低酒精含量,喷雾水类型的酒精含量低的天然加糖软饮料的方法。
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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.
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