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Application filed by Nueva Vizcaya State UniversityfiledCriticalNueva Vizcaya State University
Priority to PH22015000166UpriorityCriticalpatent/PH22015000166Y1/en
Publication of PH22015000166U1publicationCriticalpatent/PH22015000166U1/en
Publication of PH22015000166Y1publicationCriticalpatent/PH22015000166Y1/en
A process of making citrus-based fruit wine blends is hereby disclosed. The process comprising of the following steps: a) making the citrus base-wine; b) making the fruit wine complements; c) blending the citrus base-wine with the fruit wine complements; d) adjusting the alcohol content, astringency/tartness (pH), and sweetness (SS) of the blended wine; and e) packing and labelling. Four fruit wines from guava, pineapple, banana and yacon were used as blend complements in specific proportions to bring out the desired balance, bouquet and body unique for each blend. Adjustments were made to balance the tartness/acidity, astringency as well as sweetness and alcohol content to meet the quality standards or character notes of a sound blended fruit wine.
PH22015000166U2015-04-162015-04-16A process of making citrus-based fruit wine blends
PH22015000166Y1
(en)
Carbonated beverage, syrup used for preparing carbonated beverage, method for manufacturing carbonated beverage, and method for suppressing foaming in carbonated beverage
Raw liquid for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and rich seasoning