| 摘要 |
A method for producing a tasty and sparkling fermented beverage which can be produced on a large scale. The beverage is of the kind in which microbial metabolites, such as e.g. flavour constituents and alcohol, are produced by a combination of microorganisms in form of yeast and bacteria in an aqueous culture medium having a content of plant material, and where the combination of microorganisms comprises at least one yeast and at least one Leuconostoc. Hereby, a tasty beverage is obtained having a sugar content and an alcohol content that can be varied depending on the fermentation conditions and the choice of combination and the ratio of the microorganisms. The sugar content does not exceed the sugar content in fizzy lemonade, and the beverage is produced without preservatives.
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