| 摘要 |
The invention relates to a process for the production of essentially alcohol-free or low-alcohol beverages with yeast aroma, in which an aqueous initial liquid which contains nutrients and/or flavourings is brought into contact at low temperature with a yeast taken from a fermentation process, and in which the yeast is subsequently removed from the initial liquid. The invention is characterized in that the temperature during the action of the yeast, which has been freed of the liquid from the yeast-supplying fermentation process, on the initial liquid is kept below 0degreeC. |
