GB494229A - A method of champagnisation of fruit juices, namely, those of the citrus species - Google Patents

A method of champagnisation of fruit juices, namely, those of the citrus species

Info

Publication number
GB494229A
GB494229A GB1113837A GB1113837A GB494229A GB 494229 A GB494229 A GB 494229A GB 1113837 A GB1113837 A GB 1113837A GB 1113837 A GB1113837 A GB 1113837A GB 494229 A GB494229 A GB 494229A
Authority
GB
United Kingdom
Prior art keywords
champagnisation
namely
those
fruit juices
citrus species
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.)
Expired
Application number
GB1113837A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FRANCIS SIDNEY ARBUTHNOT
JULES COFMAN NICORESTI
Original Assignee
FRANCIS SIDNEY ARBUTHNOT
JULES COFMAN NICORESTI
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 FRANCIS SIDNEY ARBUTHNOT, JULES COFMAN NICORESTI filed Critical FRANCIS SIDNEY ARBUTHNOT
Priority to GB1113837A priority Critical patent/GB494229A/en
Publication of GB494229A publication Critical patent/GB494229A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Acid, such as citric, tartaric or succinic acid, is added to citrous fruit juice until it has acquired a pH value of from 4,0 to 4,5, the juice being then carbonated at from 4 to 5 atmospheres pressure. Alcohol may be added to the juice before treatment.
GB1113837A 1937-04-19 1937-04-19 A method of champagnisation of fruit juices, namely, those of the citrus species Expired GB494229A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1113837A GB494229A (en) 1937-04-19 1937-04-19 A method of champagnisation of fruit juices, namely, those of the citrus species

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1113837A GB494229A (en) 1937-04-19 1937-04-19 A method of champagnisation of fruit juices, namely, those of the citrus species

Publications (1)

Publication Number Publication Date
GB494229A true GB494229A (en) 1938-10-19

Family

ID=9980722

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1113837A Expired GB494229A (en) 1937-04-19 1937-04-19 A method of champagnisation of fruit juices, namely, those of the citrus species

Country Status (1)

Country Link
GB (1) GB494229A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4426758A1 (en) * 1994-07-22 1996-01-25 Peter Palm Refreshing drink from fruit juice concentrate

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4426758A1 (en) * 1994-07-22 1996-01-25 Peter Palm Refreshing drink from fruit juice concentrate

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