Method for the treatment of citrus fruit for the preparation of low limonine content alcoholic infusions

摘要

A method for the treatment of citrus fruit for the preparation of low limonine content alcoholic infusions, including at least one separation stage of a flavedo portion from an albedo portion by means of an enzymatic reaction; the enzymes used belong to the class of pectolytics, which have the task of breaking down the albedo peel portion. Afterwards, an infusion stage is carried out by immersing in alcohol the flavedo portion deriving from the separation stage.