| 摘要 |
<p>The grapes after washing are passed through a continuous helicoidal extractor and the mixture of must and pulp is freeze dried. Before freeze drying, the mixture is pref. pasteurised at about 80 degrees C, cooled to 12-15 degrees C and the frozen at -40 to -60 degrees C. The product contains pectins, tannins and vitamins present in the grapes and the flavour is superior to present commercial products.</p> |
