PROCESS FOR PREPARING FERMENTED SWEET BEVERAGES

摘要

FIELD: wine making, non-alcoholic and milk industries. SUBSTANCE: claimed process comprises inoculation of hydrocarbon-containing substrate with at least one culture of microorganisms and fermentation thereof till complete assimilation of soluble carbohydrates and addition of sweet agent to the substrate prior to and/or during and/or after fermentation. EFFECT: improved properties of the fermented sweet beverages.