| 摘要 |
<p>Method for preparing alcoholic drinks from a vegetable juice obtained by pressing at least one vegetable, the method comprising the regulation of the pH of the juice before its sulphitation, clarifying it and subjecting it to microfiltration on a membrane. The microfiltered juice is subjected to a controlled alcoholic fermentation in a carbonic acid gas atmosphere. The method provides new alcoholic drinks having very pleasant organoleptic properties. A plant for an industrial implementation of such method applied to sugar cane provides a cane wine and a pure spirit of cane.</p> |
