| 摘要 |
Fermentation of the wort of Carambole (Averrhoa carambola) is carried out in the presence of the yeast Dekkera anomala. Before fermentation, the Carambole juice is held at -10 deg.C for 48 hrs. The wort is seeded with 0.5 g/l of a soln. contg. 10 power 4 cells of D. anomala/ ml. After fermentation, the drink may be sparkling or still, flavoured and/or coloured. USE/ADVANTAGE - The prod. is an effervescent alcoholic drink, convertible to a still drink by escape of CO2. The drink is straw coloured with a slight aroma, and can be treated with apple or pear flavouring to give drinks resembling cider or perry, or can be coloured, e.g. by addn. of a concoction of the sepals of Hibiscus sabdarifa. The microorganism is an indigenous yeast, occurring naturally on Carambola.
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