| 摘要 |
<p>PURPOSE:To obtain a cloudy fruit wine with peetinase activity of a prescribed value or below, having fruity flavor derived from raw materials and having excellent cloudness-retaining property by blending a fruit wine with a cloudy fruit juice. CONSTITUTION:Fruit wine obtained by permeating through an ultrafiltration membrane and having <=50000 fractionated molecular weight is blended with a cloudy fruit juice obtained by adding >=50ppm sulfurous acid salt (e.g. potassium sulfite) to fruit juice prepared by disrupting fruit and directly heating the mixture at 85-95 deg.C for 30-90sec to provide the objective cloudy fruit wine. Furthermore, the cloudy fruit wine is preferably heated at 85-95 deg.C for 5-90sec.</p> |
