| 摘要 |
The invention refers to beverages with ecological-biological properties, such as wine, fruit and vegetable juice, etc., and to a process for obtaining the same. The beverages according to the invention have a content of 0.1...2 g/l natural polyphenolic type antioxidants and are obtained by squashing the vegetal material in the presence of natural polyphenolic type antioxidants contained in 0.1...0.5 kg alimentary tannin, galo- or elagotannin respectively per ton of vegetal material, followed by maceration for 10-200 hours, drawing the must, fermentaion or pasteurization and usual conditioning. In the maceration conditions according to the invention, there takes place the metabolization of pesticides more particularly of the organo-chlorurates and organophosphoric by the yeasts, forming a redox buffer system and accumulation of numerous biologically active components which confer ecological-biological properties to the products. |
