| 摘要 |
<p>Fruits are brought in contact with fruit juices enriched in alcohol for an interaction in which the sugar and aromatic materials of the fruits are exchanged for the alcohol contained in the enriched fruit juices. The fruit juice which then has a very low alcohol content is transferred to a fermentation vessel, in which, after the addn. of sugar, it is fermented into a fruit juice rich in alcohol. After filtration this is returned to an interaction vessel which is filled with fresh fruit, after the processed fruit has been removed and transferred for consumption, preserving, etc. Method procudes alcohol fruits by using the sugar contained in the fruits without the expense of adding quantities of alcohol to them.</p> |
