| 摘要 |
<p>A process for the preparation of a non-citric fruit juice, particularly white grape juice, in the absence of sulfites, including the steps of cold pressing, filtering the juice obtained from pressing, holding the juice in the absence of sulfites, heat treating the juice for a time and at a temperature sufficient to eliminate microbiological and enzymatic activity; and cooling the heat treated juice is described. The process can also include sparging with sufficient nitrogen to achieve ∫ 5 ppm dissolved oxygen.</p> |
