[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

PT86664A - Alcoholic drink prodn. from vegetable juice - e.g. sugar cane juice, involves pH adjustment, sulphiting, micro-filtration and fermenting - Google Patents

Alcoholic drink prodn. from vegetable juice - e.g. sugar cane juice, involves pH adjustment, sulphiting, micro-filtration and fermenting

Info

Publication number
PT86664A
PT86664A PT8666488A PT8666488A PT86664A PT 86664 A PT86664 A PT 86664A PT 8666488 A PT8666488 A PT 8666488A PT 8666488 A PT8666488 A PT 8666488A PT 86664 A PT86664 A PT 86664A
Authority
PT
Portugal
Prior art keywords
juice
sulphiting
prodn
micro
vegetable
Prior art date
Application number
PT8666488A
Other languages
Portuguese (pt)
Other versions
PT86664B (en
Inventor
Gerard Colin
Michael Conroy
Original Assignee
Vitic Et Ferm Edmon Et Benj De
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Vitic Et Ferm Edmon Et Benj De filed Critical Vitic Et Ferm Edmon Et Benj De
Priority to PT8666488A priority Critical patent/PT86664B/en
Publication of PT86664A publication Critical patent/PT86664A/en
Publication of PT86664B publication Critical patent/PT86664B/en

Links

Classifications

    • Y02E50/17—

Landscapes

  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Alcoholic Beverages (AREA)

Abstract

Prodn. of alcoholic drinks from a vegetable juice naturally contg. fermentable sugar(s) comprises; (a) adjsuting the pH of a vegetable juice to 3.5-4.3, obtd. by pressing a vegetable so that its fermentable sugar content is 80-230g/l, sulphiting the juice then clarifying it with removal of any material in suspension of size above 1mm, (b) subjecting the clarified juice to microfiltration using a membrane of porosity 0.2-0.45 micro m and dividing it into 2 parts:- one major part and one minor part, (c) forming a leaven with the minor part by aerobic culture of a selected yeast, (d) adding the leaven to the major part and conducting alcoholic fermentation at 20-28 deg.C under CO2 atmos.. ADVNTAGE - The process has good reproductibiltiy and provides new alcoholic drinks having pleasant organoleptic properties. It can be applied to e.g. grapefruit, pineapple, grapes but is partic. for cane wine and pure cane spirit.
PT8666488A 1988-01-29 1988-01-29 PROCESS FOR THE PREPARATION OF ALCOHOLIC BEVERAGES FROM A VEGETABLE PT86664B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PT8666488A PT86664B (en) 1988-01-29 1988-01-29 PROCESS FOR THE PREPARATION OF ALCOHOLIC BEVERAGES FROM A VEGETABLE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PT8666488A PT86664B (en) 1988-01-29 1988-01-29 PROCESS FOR THE PREPARATION OF ALCOHOLIC BEVERAGES FROM A VEGETABLE

Publications (2)

Publication Number Publication Date
PT86664A true PT86664A (en) 1989-10-04
PT86664B PT86664B (en) 1993-09-30

Family

ID=20084162

Family Applications (1)

Application Number Title Priority Date Filing Date
PT8666488A PT86664B (en) 1988-01-29 1988-01-29 PROCESS FOR THE PREPARATION OF ALCOHOLIC BEVERAGES FROM A VEGETABLE

Country Status (1)

Country Link
PT (1) PT86664B (en)

Also Published As

Publication number Publication date
PT86664B (en) 1993-09-30

Similar Documents

Publication Publication Date Title
ES8403708A2 (en) Process for the preparation of alcohol-free drinks with a yeast aroma
JPH035789B2 (en)
TW200502382A (en) Sparkling alcoholic beverage and process for producing the same
RU1838397C (en) Method of alcoholic drink preparing on the basis of vegetable juice containing fermentable sugar
EP0930359A3 (en) Method of making a beverage by fermentation
KR880005252A (en) How to improve the quality of alcoholic beverages
PT86664A (en) Alcoholic drink prodn. from vegetable juice - e.g. sugar cane juice, involves pH adjustment, sulphiting, micro-filtration and fermenting
Rhim et al. Production of fermented honey wine
ES2007776A6 (en) Alcoholic drink prodn. from vegetable juice
FR2231749A1 (en) Wines and fruit juices with low alcohol content - capable of legal classification as wines or modified as fruit juices
RU95120348A (en) K-17 CONSORTIUM OF YEAST AND BACTERIA - PRODUCER OF A COMPLEX OF VITAMINS, ORGANIC ACIDS, ENZYMES AND CELLULOSE AND A METHOD FOR PRODUCING A Mild-ALCOHOLIC BEVERAGE WITH ITS USE
JPH02312581A (en) Production of fermented drink
EP0495970A1 (en) Process for producing kefir-type stable fermented beverages and beverages so produced
RU2101341C1 (en) Method for producing wine materials
RU2004119070A (en) METHOD OF PRODUCING DRINK OF SPINDLE "PINO-DON"
SU1585322A1 (en) Method of producing effervescent wine
RU2004119033A (en) METHOD FOR PRODUCING WINE SPINE PINO-DON
JPS6163275A (en) Alcoholic drink prepared by fermenting beet
IT1249507B (en) Process for the production of sparkling and effervescent wines in a continuous cycle
DE3882975D1 (en) METHOD FOR PRODUCING CELL MATERIAL FROM MICROORGANISMS, ESPECIALLY YEARS.
RU96114685A (en) METHOD OF MANUFACTURE OF WINE VINYGRADNY STRONG "ALEXANDRIT GELENDZHIKA"
PT79815A (en) Process for the production of natural sparkling wines by means of immobilized yeast
RU92005871A (en) METHOD FOR PRODUCING SPARKING WINES
UA33269A (en) The process for preparation of friut sparkling wines
TNSN88002A1 (en) PROCESS FOR OBTAINING ALCOHOLIC BEVERAGES FROM VEGETABLE JUICE

Legal Events

Date Code Title Description
FG3A Patent granted, date of granting

Effective date: 19930317

MM3A Annulment or lapse

Free format text: LAPSE DUE TO NON-PAYMENT OF FEES

Effective date: 19940930