PREPARATION OF GRAPE BEVERAGE BY ADDING TARTARIC ACID-REMOVING PROCESS DURING MANUFACTURE OF GRAPE BEVERAGES WHEREBY PRODUCING GOOD QUALITY GRAPE BEVERAGE WITHOUT DESTRUCTION OF NUTRIENTS

摘要

PURPOSE: A method of making a grape beverage by the addition of an effective tartaric acid-removing process during the manufacture of grape beverages is provided. It allows for the production of good quality grape beverage without the use of expensive tartaric acid-removing equipment. CONSTITUTION: A grape is washed and heated at 70 to 80deg.C for 3hr to maintain red grape pigments without the destruction of nutrients during the heating process, the grape juice obtained is stored at -5 to 5deg.C for 12hr to settle and coagulate tartaric acid and then filtered to remove grape skins and extraneous material. The process for removal of tartaric acid is repeated one time or more.