| 主权项 |
1. A method for production of an alcoholic beverage with reduced content of alcohol, comprising the following steps:
(1): treating unfermented apple, pear, barley, pomegranate, pineapple, strawberry, or mango beverage starting solution with an effective amount of:
(a) glucose oxidase in the presence of oxygen for a period of time adequate to convert at least a portion of glucose in the solution into gluconic acid, and(b) glucose isomerase for a period of time adequate to convert at least a portion of fructose in the solution into glucose; and thereafter (2): fermenting said treated solution to obtain the alcoholic beverage with reduced content of alcohol. |
