| 摘要 |
<p>Prodn. of an alcoholic beverage from non-tannic (i.e. eating) apples comprises all the steps of champagne prodn. except chapitalisation, i.e. pressing, sulphite treatment, settling, fermentation, stabilisation, filtration, secondary fermentation, sediment removal and sweetening. Also claimed is a sparkling beverage with an alcohol content of ca. 8 vol. % obtained by the above process.</p> |
