CA2044138A1 - Process for the production of wine without the addition of sulphur products - Google Patents
Process for the production of wine without the addition of sulphur productsInfo
- Publication number
- CA2044138A1 CA2044138A1 CA 2044138 CA2044138A CA2044138A1 CA 2044138 A1 CA2044138 A1 CA 2044138A1 CA 2044138 CA2044138 CA 2044138 CA 2044138 A CA2044138 A CA 2044138A CA 2044138 A1 CA2044138 A1 CA 2044138A1
- Authority
- CA
- Canada
- Prior art keywords
- grape
- products
- wine
- pip
- sulphur
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B82—NANOTECHNOLOGY
- B82Y—SPECIFIC USES OR APPLICATIONS OF NANOSTRUCTURES; MEASUREMENT OR ANALYSIS OF NANOSTRUCTURES; MANUFACTURE OR TREATMENT OF NANOSTRUCTURES
- B82Y15/00—Nanotechnology for interacting, sensing or actuating, e.g. quantum dots as markers in protein assays or molecular motors
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
- C12F3/00—Recovery of by-products
- C12F3/06—Recovery of by-products from beer and wine
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nanotechnology (AREA)
- Molecular Biology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
ABSTRACT
In a process for making wine without the addition of sulphur products, must is extracted in the usual way from pressed grapes;
this must is then de-slimed or clarified as required, and fermentation is initiated, if necessary by warming the must and/or by adding yeast and/or by mixing a must that is already fermenting into the new must, when the fermented product is then processed further without the ingress of air. In place of sulphur products, products that contain starch, such as products from grape pips, preferably grape-pip meal, and elements of the grapes that protect against oxidation, preferably anthocyaninines and/or anthocyanogenes, are added before, during, or after fermentation in order to prevent browning or oxidation.
In a process for making wine without the addition of sulphur products, must is extracted in the usual way from pressed grapes;
this must is then de-slimed or clarified as required, and fermentation is initiated, if necessary by warming the must and/or by adding yeast and/or by mixing a must that is already fermenting into the new must, when the fermented product is then processed further without the ingress of air. In place of sulphur products, products that contain starch, such as products from grape pips, preferably grape-pip meal, and elements of the grapes that protect against oxidation, preferably anthocyaninines and/or anthocyanogenes, are added before, during, or after fermentation in order to prevent browning or oxidation.
Description
2 ~
The present invention relates to a process for producing wine without the addition of sulphur products; in this proce~s, must is extracted from pressed grapes in the usual way; this must is then deslimed or settled, as required, and fermentation is initiated, if necessary by heating the must and/or by the addition of yeast and/or by mixing the must with a must that is already fermenting; the fermented product is then further processed whilst preventing the ingress of air.
In conventional processes that are used to make wine, the maximum guantities of sulphurous acid that may be added to the wine are prescribed by law.
The sulphur that is added functions mainly to prevent oxidation that can have an adverse affect on the colour, bouquet, or taste of the wine.
The journal Die Weinwirtschaft [Wine Management], No. 14, 1976;
p. 33~, asserts that it is not possible to make wine without adding sulphurous acid.
Das Weinblatt [The Wine News], No. 12, 1962; p. 241, asserts that the addition of lactic acid bacteria to mature wines initiates the biological breakdown of acid; however, sulphur is added in the course of this process as well.
FR-A-2540 155 describes a wine-making process that does not include the addition of sulphurous acid; in this, the yeast that is contained in the wine assumes the reducing function sf the sulphurous acid, the wine being separated from the yeast only when the biological breakdown of the acid has been completed.
However, this process could not completely prevent the oxidation of the wine.
.: ~ . . : ' ' ,~, .
, 2 0 ~
US-A3,826,849 proposes that, in order to improve the quality of low-grade wines, the grape ~kins and pips be separated from the mash, the pips be separated from the grape skins, after which the grape skins are ground and then added to the fermenting must once again.
It is the task of the present invention to produce a wine without adding any sulphur products, using natural substances of the grape vine and, while keeping to the usual course of the procéss, avoiding any measures that could have an adverse effect on the quality of the wine, which would include, in particular, preventing contact with the air.
According to the present invention, this task has been solved in that, in place of sulphur products, products that contain starch, such as products of grape pips, preferably grape-pip meal, and those elements of the grapes that provide protection against oxidation, preferably anthocyanine and/or anthocyanogene, are added before, during, or after fermentation in order to prevent browning or oxidation.
Example:
Preferably, healthy wine grapes are pressed, the must is improved as required, a culture of biologically pure yeast i5 added to it, and then it is refined (cleared) with bentonite that is added at the rate of 1-5 g/l. Bentonite clearing is not required in the case of dark red wine, and in the case of light red wine, 1-3 g are required. In the case of white wines, 1-5 g~l are added.
Commercially available bentonite can be used. However, it has been found advantageous to use bentonites that can swell a great deal. The subsequent fermentation is so ef~ected that no over-heating takes place.
Since these young wines are very cloudy, it is recommended that the process be continued as follows: centrifuying, filteriny through diatomaceous earth, and bacteria-free ~iltering with and in sterilized equipment and containers, and with the pri~r introduction of CO2 through all pipes, machinery, and containers so as to prevent the ingress o~ air. Should a natural breakdown of the acids be desired, the wine is s~ettled, as discussed above, after the breakdown of the acid. The wine that is now contained in the tank is then treated as follows: C2 iS added to white wines at a rate of at least 2 g~l. No CO2 is added to red wines and rosees.
Six l-litre bottles are then filled with wine that has been stored in this way and laboratory methods are used to determine what ~uantities of products that contain starch, such as grape-pip meal and vegetable matter, such as dried and ground grape skins and/or dried and ground pip husks, with a high percentage of anthocyanogenes and/or anthocyanenes, are required. The following quantities were used in this first test of clarification:
in the first bottle: 1 g grape-pip meal per litre in the second bottle: 2 g grape-pip meal per litre in the third bottle: 3 g grape-pip meal per litre in the fourth bottle: 4 g grape-pip meal per litre in the fifth bottle: 5 g grape-pip meal per litre in the sixth bottle: 6 g or more grape-pip meal per litre After three days at the earliest to a week, 1/16 litre from each bottle was exposed to daylight/sunlight. After a few days of such exposure, a browning reaction occurred only in those samples that contained too little grape-pip meal.
The wine in the remaining samples, which showed no browning, is filtered and subjected to a further test of clarificatlon.
,~ :
' When this was done, the followiny w~re added:
in the first bottle 1 g ground grape skin and/or ground pip husks in the second bottle 3 g " " "
in the third bottle 5 g " " "
in the fourth bottle 7 g " " " or more.
After at the earliest 3 day~ to a week l/16 litre from each bottle was exposed to daylight/sunlight.
After the third day, th~ taste and odour associated with oxidation (of Sherry) could be detected in those samples that contained too little of the ground grape skins and/or ground pip husks. For this reason, the sample that contains the smallest quantities of additives and which has an unaffected taste is the best samplè.
These laboratory tests can also be carried out in the reverse sequence, which is to say that one starts with the addition of ground grape skins or ground pip husks and then adds the grape-pip meal to the second sample.
The wine within the tank is to be treated in accordance with the quantities established in this manner. After treatment in the tank, in which the grape-pip meal and the ground grape skins or pip husks are added to the wine either separately or togethar, after a week at the earliest, a further test (browining test, window test) is to be carried out; this involves exposing a clear glass that is half full of wine and which is covered only to prevent the ingress of dirt, not the ingress of air, to daylight (in a window) for 10 - 72 hours. I
Experience has shown that the wine is now stable, which is to say that it no longer turns brown and do~s not take on any odour or taste of oxidation. However, should the result of this ~ ~ .
:~ ` ' '.,-"` ., :: :, ' ' ` :
additional test of the wine taken from the tank be negative, laboratory tests are to be resumed.
~s soon as the wine in the tank is stable, it is to be ~iltered into the next tank in a manner that ensures that it is free pf ~acteria. This wine must be placed in bottles or other containers, as far as possible in such a manner as to prevent it coming into contact with the air. The containers and the stoppers that are to be used, like all the other equipment, machinery, and hoses that are used during the filling and closing processes, must be sterile or else sterilized prior to the start of the filling process. During this cold-sterilized filling process it must be ensured that of air within the containers is replaced by CO2. During the closing process, it must al60 be ensured that the sterile stoppers are not exposed to bacterial contamination during the closing process. The filling machinery is to be charged with CO2 before and/or when the containers are filled. In the same way, any filling tank is to be sterilized and filled with C2 prior to being filled with the wine product.
A filter that will ensure bacterial-free filtration is installed between the filling tank and the filling machinery. The wine that is the filling tank should be filled into the containers as soon as possible in order to avoid protracted storage in the filling tank. It must also be ensured that there is no adverse effect on the wine within the filling tank and in the filled containers that is caused by improper storage temperature.
This wine can also be used to make fortified wines, dessert wines, as well as for sparkling wines. When this is done, it must once again be rendered free of bacteria.
Because of the fact that it is not possible to preclude injurious effects on health caused by the addition of sulphur during the production of wine, even if the legally permitted maximum quantities are not exceeded, the process according to the , ,.' , ~
present invention entails a significant advant.age with~ut prejudicing the quality of the wine.
A wine that has been treated by the process according to the present invention, a Blauer burgunder 1987 was commended by the North Austrian Provincial Chamber of Agriculture on the occasion of the Krems Wine Show that was held in Krems (Austria) in 1988 and was accepted for the group of Aust.ria's 200 best wines (the Austrian Wine Salon).
The present invention relates to a process for producing wine without the addition of sulphur products; in this proce~s, must is extracted from pressed grapes in the usual way; this must is then deslimed or settled, as required, and fermentation is initiated, if necessary by heating the must and/or by the addition of yeast and/or by mixing the must with a must that is already fermenting; the fermented product is then further processed whilst preventing the ingress of air.
In conventional processes that are used to make wine, the maximum guantities of sulphurous acid that may be added to the wine are prescribed by law.
The sulphur that is added functions mainly to prevent oxidation that can have an adverse affect on the colour, bouquet, or taste of the wine.
The journal Die Weinwirtschaft [Wine Management], No. 14, 1976;
p. 33~, asserts that it is not possible to make wine without adding sulphurous acid.
Das Weinblatt [The Wine News], No. 12, 1962; p. 241, asserts that the addition of lactic acid bacteria to mature wines initiates the biological breakdown of acid; however, sulphur is added in the course of this process as well.
FR-A-2540 155 describes a wine-making process that does not include the addition of sulphurous acid; in this, the yeast that is contained in the wine assumes the reducing function sf the sulphurous acid, the wine being separated from the yeast only when the biological breakdown of the acid has been completed.
However, this process could not completely prevent the oxidation of the wine.
.: ~ . . : ' ' ,~, .
, 2 0 ~
US-A3,826,849 proposes that, in order to improve the quality of low-grade wines, the grape ~kins and pips be separated from the mash, the pips be separated from the grape skins, after which the grape skins are ground and then added to the fermenting must once again.
It is the task of the present invention to produce a wine without adding any sulphur products, using natural substances of the grape vine and, while keeping to the usual course of the procéss, avoiding any measures that could have an adverse effect on the quality of the wine, which would include, in particular, preventing contact with the air.
According to the present invention, this task has been solved in that, in place of sulphur products, products that contain starch, such as products of grape pips, preferably grape-pip meal, and those elements of the grapes that provide protection against oxidation, preferably anthocyanine and/or anthocyanogene, are added before, during, or after fermentation in order to prevent browning or oxidation.
Example:
Preferably, healthy wine grapes are pressed, the must is improved as required, a culture of biologically pure yeast i5 added to it, and then it is refined (cleared) with bentonite that is added at the rate of 1-5 g/l. Bentonite clearing is not required in the case of dark red wine, and in the case of light red wine, 1-3 g are required. In the case of white wines, 1-5 g~l are added.
Commercially available bentonite can be used. However, it has been found advantageous to use bentonites that can swell a great deal. The subsequent fermentation is so ef~ected that no over-heating takes place.
Since these young wines are very cloudy, it is recommended that the process be continued as follows: centrifuying, filteriny through diatomaceous earth, and bacteria-free ~iltering with and in sterilized equipment and containers, and with the pri~r introduction of CO2 through all pipes, machinery, and containers so as to prevent the ingress o~ air. Should a natural breakdown of the acids be desired, the wine is s~ettled, as discussed above, after the breakdown of the acid. The wine that is now contained in the tank is then treated as follows: C2 iS added to white wines at a rate of at least 2 g~l. No CO2 is added to red wines and rosees.
Six l-litre bottles are then filled with wine that has been stored in this way and laboratory methods are used to determine what ~uantities of products that contain starch, such as grape-pip meal and vegetable matter, such as dried and ground grape skins and/or dried and ground pip husks, with a high percentage of anthocyanogenes and/or anthocyanenes, are required. The following quantities were used in this first test of clarification:
in the first bottle: 1 g grape-pip meal per litre in the second bottle: 2 g grape-pip meal per litre in the third bottle: 3 g grape-pip meal per litre in the fourth bottle: 4 g grape-pip meal per litre in the fifth bottle: 5 g grape-pip meal per litre in the sixth bottle: 6 g or more grape-pip meal per litre After three days at the earliest to a week, 1/16 litre from each bottle was exposed to daylight/sunlight. After a few days of such exposure, a browning reaction occurred only in those samples that contained too little grape-pip meal.
The wine in the remaining samples, which showed no browning, is filtered and subjected to a further test of clarificatlon.
,~ :
' When this was done, the followiny w~re added:
in the first bottle 1 g ground grape skin and/or ground pip husks in the second bottle 3 g " " "
in the third bottle 5 g " " "
in the fourth bottle 7 g " " " or more.
After at the earliest 3 day~ to a week l/16 litre from each bottle was exposed to daylight/sunlight.
After the third day, th~ taste and odour associated with oxidation (of Sherry) could be detected in those samples that contained too little of the ground grape skins and/or ground pip husks. For this reason, the sample that contains the smallest quantities of additives and which has an unaffected taste is the best samplè.
These laboratory tests can also be carried out in the reverse sequence, which is to say that one starts with the addition of ground grape skins or ground pip husks and then adds the grape-pip meal to the second sample.
The wine within the tank is to be treated in accordance with the quantities established in this manner. After treatment in the tank, in which the grape-pip meal and the ground grape skins or pip husks are added to the wine either separately or togethar, after a week at the earliest, a further test (browining test, window test) is to be carried out; this involves exposing a clear glass that is half full of wine and which is covered only to prevent the ingress of dirt, not the ingress of air, to daylight (in a window) for 10 - 72 hours. I
Experience has shown that the wine is now stable, which is to say that it no longer turns brown and do~s not take on any odour or taste of oxidation. However, should the result of this ~ ~ .
:~ ` ' '.,-"` ., :: :, ' ' ` :
additional test of the wine taken from the tank be negative, laboratory tests are to be resumed.
~s soon as the wine in the tank is stable, it is to be ~iltered into the next tank in a manner that ensures that it is free pf ~acteria. This wine must be placed in bottles or other containers, as far as possible in such a manner as to prevent it coming into contact with the air. The containers and the stoppers that are to be used, like all the other equipment, machinery, and hoses that are used during the filling and closing processes, must be sterile or else sterilized prior to the start of the filling process. During this cold-sterilized filling process it must be ensured that of air within the containers is replaced by CO2. During the closing process, it must al60 be ensured that the sterile stoppers are not exposed to bacterial contamination during the closing process. The filling machinery is to be charged with CO2 before and/or when the containers are filled. In the same way, any filling tank is to be sterilized and filled with C2 prior to being filled with the wine product.
A filter that will ensure bacterial-free filtration is installed between the filling tank and the filling machinery. The wine that is the filling tank should be filled into the containers as soon as possible in order to avoid protracted storage in the filling tank. It must also be ensured that there is no adverse effect on the wine within the filling tank and in the filled containers that is caused by improper storage temperature.
This wine can also be used to make fortified wines, dessert wines, as well as for sparkling wines. When this is done, it must once again be rendered free of bacteria.
Because of the fact that it is not possible to preclude injurious effects on health caused by the addition of sulphur during the production of wine, even if the legally permitted maximum quantities are not exceeded, the process according to the , ,.' , ~
present invention entails a significant advant.age with~ut prejudicing the quality of the wine.
A wine that has been treated by the process according to the present invention, a Blauer burgunder 1987 was commended by the North Austrian Provincial Chamber of Agriculture on the occasion of the Krems Wine Show that was held in Krems (Austria) in 1988 and was accepted for the group of Aust.ria's 200 best wines (the Austrian Wine Salon).
Claims (3)
1. A process for making wine without the addition of sulphur products in which must is extracted in the usual way from pressed grapes, this must then being de-slimed or clarified as required, and fermentation initiated, if necessary by warming the must and/or by adding yeast and/or by mixing a must that is already fermenting into the new must, when the fermented product is then processed further without the ingress of air, characterized in that in place of sulphur products, products that contain starch, such as products from grape pips, preferably grape-pip meal, and elements of the grapes that protect against oxidation, such as anthocyanines and/or anthocyanogenes, are added before, during, or after fermentation in order to prevent browning or oxidation.
2. A process as defined in claim 1, characterized in that the products that contain starch or the grape parts that protect against oxidation can be absorbed by the grape juice during preparation of the mash and/or preparation of the must by breaking the grape pips.
3. A process as defined in claim 1 or claim 2, characterized in that dried and ground grape skins and/or dried husks are added as the elements of the grape that protect against oxidation.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT2392/89 | 1989-10-18 | ||
| AT239289A AT393133B (en) | 1989-10-18 | 1989-10-18 | WINE PRODUCTION PROCESS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2044138A1 true CA2044138A1 (en) | 1991-04-19 |
Family
ID=3533510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2044138 Abandoned CA2044138A1 (en) | 1989-10-18 | 1990-10-15 | Process for the production of wine without the addition of sulphur products |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0448674A1 (en) |
| AT (1) | AT393133B (en) |
| AU (1) | AU641948B2 (en) |
| BR (1) | BR9006969A (en) |
| CA (1) | CA2044138A1 (en) |
| HU (1) | HUT59444A (en) |
| WO (1) | WO1991005846A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2865215B1 (en) | 2004-01-20 | 2006-04-28 | Lallemand Sas | PROCESS FOR PREVENTING DEFECTIVE AGING OF WHITE WINES |
| PT105981A (en) | 2011-11-02 | 2013-05-02 | Univ Aveiro | PROCESS OF PRODUCTION OF WINES WITHOUT ADDITION OF SULFUROUS ANHYDRIDE BY USING FILMS BASED ON QUITOSANA |
| RU2523585C1 (en) * | 2013-04-10 | 2014-07-20 | Государственное научное учреждение Северо-Кавказский зональный научно-исследовательский институт садоводства и виноградарства Россельхозакадемии | Method for production of wine material for low-oxidised table red wine production |
| ITUB20153386A1 (en) * | 2015-09-03 | 2017-03-03 | Univ Pisa | A PROCESS FOR THE VINIFICATION OF THE GRAPE WITHOUT ADDED CHEMICAL ADDITIVES |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3826849A (en) * | 1972-05-08 | 1974-07-30 | Tobacco Res & Dev | Preparation of wine |
| FR2323758A1 (en) * | 1975-09-09 | 1977-04-08 | Walter Werner | Wine prodn. from must without sulphur dioxide addn. - with racking only after biological acid degradation |
-
1989
- 1989-10-18 AT AT239289A patent/AT393133B/en not_active IP Right Cessation
-
1990
- 1990-10-15 HU HU780790A patent/HUT59444A/en unknown
- 1990-10-15 BR BR909006969A patent/BR9006969A/en unknown
- 1990-10-15 AU AU65049/90A patent/AU641948B2/en not_active Ceased
- 1990-10-15 EP EP19900915060 patent/EP0448674A1/en not_active Withdrawn
- 1990-10-15 WO PCT/AT1990/000100 patent/WO1991005846A1/en not_active Application Discontinuation
- 1990-10-15 CA CA 2044138 patent/CA2044138A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| AU641948B2 (en) | 1993-10-07 |
| EP0448674A1 (en) | 1991-10-02 |
| AT393133B (en) | 1991-08-26 |
| HU907807D0 (en) | 1991-08-28 |
| WO1991005846A1 (en) | 1991-05-02 |
| ATA239289A (en) | 1991-01-15 |
| AU6504990A (en) | 1991-05-16 |
| HUT59444A (en) | 1992-05-28 |
| BR9006969A (en) | 1991-10-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3213056C2 (en) | ||
| CN107502515B (en) | Fermented red-core pitaya fruit wine, pitaya brandy and production methods thereof | |
| JP3401127B2 (en) | Sulfite-free wine and its production | |
| JPS5948678B2 (en) | Food factory wastewater treatment method using symbiotic microorganisms | |
| Kunkee | Control of malo-lactic fermentation induced by Leuconostoc citrovorum | |
| Nagel et al. | Effect of must oxidation on quality of white wines | |
| CN108570383A (en) | The method that raspberry fruit wine is made using stepwise fermentation | |
| CA2044138A1 (en) | Process for the production of wine without the addition of sulphur products | |
| CN1085603A (en) | The manufacture method of water chestnut wine | |
| CN1325627C (en) | Method and device for producing grape wine | |
| Suresh et al. | Effect of grape maturity on the composition and quality of wines made in India | |
| CN1030145C (en) | Preparation method of | |
| JPS562915A (en) | Preparation of healthful drink | |
| CN1309173A (en) | Pine needle wine | |
| CN1168817C (en) | Nitraria fruit wine and its preparing process | |
| JP2006197933A (en) | Method for producing honey wine | |
| Edwards et al. | Interactions between Leuconostoc oenos and Pediococcus spp. during vinification of red wines | |
| Amerine et al. | Fermentation of grapes held under anaerobic conditions. I. Red grapes | |
| Yokotsuka et al. | Comparison of composition of Koshu white wines fermented in oak barrels and plastic tanks | |
| CN106967550B (en) | Brewing method and application of Hanxiang honey dry white wine | |
| DE2231748A1 (en) | PROCESS FOR THE PRESERVATION OF ALCOHOLIC BEVERAGES | |
| DE2617920A1 (en) | PROCESS FOR THE PRODUCTION OF LOW ACID CONCENTRATES FROM FRUIT MUST, IN PARTICULAR OF GRINE MUST, AND THE PRODUCTS MANUFACTURED BY THIS PROCESS | |
| SU836084A1 (en) | Method of wine production | |
| DE3043282A1 (en) | Alcoholic effervescent yeast-contg. drink prepn. - by adding yeast and sweet reserve to filtered wine and cold-fermentation in bottle | |
| Van Den et al. | HANDLING OF COCONUT ATE AND CLARIFICATION OF COCO. NEGA pop SMALL-SCALE PRODUCTION |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |