| 摘要 |
In order to obtain, from fruit-wine pomace or fruit pomace, a food product that has the flavor and color of fruit wine, said fruit-wine pomace or fruit pomace is crushed into a paste with a mean particle diameter of 0.5 mm or less and said paste is then subjected to alcohol fermentation, yielding a fermented food paste. If the fruit-wine pomace is red-wine pomace, said pomace is made to contain 2% to 5% seeds by weight. |
