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Priority to ES0242064ApriorityCriticalpatent/ES242064A1/en
Publication of ES242064A1publicationCriticalpatent/ES242064A1/en
A method for manufacturing a gaseous drink, characterized in that it consists of taking as ingredients for its composition, the products that are detailed below in the proportions indicated, to obtain a liter of resulting liquid: 0,333.33 grams of wine from the area of navarre or others that have similar characteristics, being the graduation of the same around the 15th mallingand and 3º natural sugar of the wine (wines destined); 0.015 grams of sugar of beet or similar, of citric acid and tartaric acid, mixed in equal parts. Essence of fruit enough to give the necessary aroma: 066867 grams of water to place the original 15º of wine in the 5º that will have the finished drink and the carbonic acid necessary to gas the beverage at 1,5 atmospheres of pressure. (Machine-translation by Google Translate, not legally binding)
ES0242064A1958-05-241958-05-24A procedure for the manufacture of a gasty drink (Machine-translation by Google Translate, not legally binding)
ExpiredES242064A1
(en)
PROCEDURE TO LOWER THE CONTENT AND / OR THE NEED FOR SULFUR DIOXIDE IN DRINKS SUCH AS WINES, SPARKLING WINES, SPARKLING WINES, MUSTS, FRUIT JUICES AND OTHERS, WITH THE USE OF AN ION EXCHANGER