| 摘要 |
<p>Food products such as vinegars and vinegar containing products with distinct aromatic constituents, seasonings, fruit juices, creams, pickles, preserves and jams in general, are obtained from fruit musts by concentrating the fruit musts at a volume ranging from 0.8 and 0.1 of the initial volume, with 1.0 as the initial volume, inoculating said concentrated fruit musts with a yeast and fermenting the inoculated must before mixing the fermented must with vinegar or another base food product.</p> |
