INNOVATIVE METHOD FOR THE DOMESTIC PRODUCTION OF BEVERAGES WITH DRY RAW MATERIALS

摘要

The lyophilisation of grape must in the presence of lignite-free cellulose materials used as a protective means, provides a final product having the form of dry pasta with least remaining humidity. The use of mixed dry raw materials (dry fruit and/or lyophilised fruit must and/or barley malt and/or other variable-density starch raw materials) and lyophilised biocatalysts with free and immobilized cells offer to consumers a simple fermentation method applicable for the domestic alcoholic beverages production. The production process may be evolved whenever the consumer desires since the above-cited mixtures may be stored up for long periods -before fermentation- into a refrigerator not affecting the quality of the beverage to be produced. The use of lyophilised immobilized biocatalysts increases the velocity of the alcoholic fermentation and, thereby, productivity and it offers -when in refrigerators- a product of enhanced quality and organoleptic properties.