| 摘要 |
Process for the manufacture of a drink which is naturally fizzy, having an alcohol content of less than or equal to 1% vol (</= 1%), based on plant or fruit extracts, characterised in that it consists in: - preparing a basic component consisting of water, sugar in a quantity equal to or less than 18 g per litre, yeasts and plant or fruit extracts, and - fermenting this basic component, in a closed vessel, so as to obtain a naturally sparkling liquid which has an alcohol content of less than or equal to 1% by volume.
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