| 摘要 |
Novelty: drinks derived from fermentation of all kind of fruit except grapes are disclosed. Production process: 1) gathering of fruit, the time interval between gathering and drink production should, in no case, exceed the 12 hours; 2) fruit treatment via special machines utilized for the crushing and grinding of fruit and the simultaneous separation of seeds; 3) sugar addition boosting the fermentation process and offering unique organoleptic properties; 4) cooling of the fermented product at 4-5 deg. and filtration thereof; 5) stabilization of the drink in order to acquire the desired final results in alcoholic title and non-fermented sugars; 6) before bottling, the invention should be preserved into stainless cisterns or matured into oak barrels in a well-ventilated odorless space which is completely protected from sun rays at a temperature ranging from 5 to 20 deg. Celcius and exposed to relative humidity not exceeding the 85%. |
