RO93941B1 - Natural carbonated drink and process for obtaining the same - Google Patents
Natural carbonated drink and process for obtaining the sameInfo
- Publication number
- RO93941B1 RO93941B1 RO120952A RO12095285A RO93941B1 RO 93941 B1 RO93941 B1 RO 93941B1 RO 120952 A RO120952 A RO 120952A RO 12095285 A RO12095285 A RO 12095285A RO 93941 B1 RO93941 B1 RO 93941B1
- Authority
- RO
- Romania
- Prior art keywords
- beverage
- content
- natural
- taste
- ascorbic acid
- Prior art date
Links
Abstract
Inventia se refera la o bautura naturala carbogazoasa obtinuta din suc de struguri, care se prezinta sub forma unui lichid limpede, fara particule în suspensie, de culoare galben-verzui auriu sau roz, cu miros natural specific mustului, gust placut, dulceag-acrisor un continut de zahar de 110...130 g/l, aciditate totala exprimata în H2SO4 de 4,0...5,5 g/l, un continut de SO2 liber maxim de 25 mg/l si un continut total maxim de SO2 de 120 mg/l. Procedeul pentru realizarea bauturii, conform inventiei, prevede racirea mustului obtinut din struguri, tratarea acestuia cu bentonita si cu SO2 lichid, pentru limpezire, conservarea lui cu acid sorbic si, eventual, cu acid ascorbic, diluarea mustului astfel tratat cu apa dedurizata si adaugarea în mustul diluat a acidului tartric sau ascorbic pentru realizarea aciditatii necesare, pasteurizarea si refrigerarea bauturii realizate, depozitarea ei în cisterne izoterme pentru depunerea tartratului, filtrarea, impregnarea cu CO2 si, în final, îmbutelierea bauturii obtinute.The invention relates to a natural carbonated beverage obtained from grape juice, which is presented as a clear liquid, with no particles in suspension, yellowish-green or golden pink, with a natural taste specific to the must, a pleasant taste, a sweet taste a sugar content of 110 to 130 g / l, a total acidity expressed in H2SO4 of 4,0 ... 5,5 g / l, a maximum free SO2 content of 25 mg / l and a maximum total SO2 content of 120 mg / l. The process for making the beverage according to the invention provides for the cooling of grape must obtained from grapes, treatment with bentonite and liquid SO2 for clarification, preservation with sorbic acid and possibly ascorbic acid, dilution of the so obtained soap with softened water and addition to dilute tartaric or ascorbic acid must to achieve the necessary acidity, pasteurize and refrigerate the beverage, store it in isothermal tanks for tartrate deposition, filter, CO2 impregnation, and finally bottling the beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RO120952A RO93941B1 (en) | 1985-11-28 | 1985-11-28 | Natural carbonated drink and process for obtaining the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RO120952A RO93941B1 (en) | 1985-11-28 | 1985-11-28 | Natural carbonated drink and process for obtaining the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RO93941A2 RO93941A2 (en) | 1988-05-30 |
| RO93941B1 true RO93941B1 (en) | 1988-05-31 |
Family
ID=20118371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RO120952A RO93941B1 (en) | 1985-11-28 | 1985-11-28 | Natural carbonated drink and process for obtaining the same |
Country Status (1)
| Country | Link |
|---|---|
| RO (1) | RO93941B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6287611B1 (en) | 2000-02-01 | 2001-09-11 | Stokely-Van Camp, Inc. | Beverage having L-ascorbic acid with stability of color and clarity |
-
1985
- 1985-11-28 RO RO120952A patent/RO93941B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RO93941A2 (en) | 1988-05-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1201397A (en) | Beverage | |
| CN101735912A (en) | Preparation method of Sauvignon Blanc dry white wine | |
| CN109294788B (en) | Flavored wine and blending process thereof | |
| CN103484285A (en) | Rose fragrance low alcohol sweet white grape wine and its brewing process | |
| GB2027447A (en) | Alcoholic stimulant beverages | |
| RO93941B1 (en) | Natural carbonated drink and process for obtaining the same | |
| Thoukis | Chemistry of wine stabilization: a review | |
| JPS63276468A (en) | Wine soft drink and its production | |
| JP2021114945A (en) | Alcoholic beverage base, alcoholic beverage, method for producing alcoholic beverage base and method for improving flavor of alcoholic beverage | |
| RU2196816C1 (en) | Method of production of sparkling drink | |
| JPS6317683A (en) | Preparation of alcoholic drink from plum fruit | |
| JPS6447368A (en) | Production of liqueur using fruit juice | |
| JPS6317684A (en) | Preparation of plum wine | |
| JPS625589B2 (en) | ||
| KR102612518B1 (en) | Method for Manufacturing Shine Muscat Wine | |
| JPS6149942B2 (en) | ||
| CN1085250A (en) | Wild pear-Job's tears seed liquor | |
| KR900003705B1 (en) | Method for preparation of drinks by fermentation of maximowiczia chinensis | |
| CN106889387A (en) | A kind of pineapple vinegar beverage and preparation method thereof | |
| RU2198208C2 (en) | Composition of ingredients for wine beverage (versions) | |
| JP7174527B2 (en) | Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage | |
| CN1129736A (en) | Inhibitor for yeast and bacteria | |
| DE3043282A1 (en) | Alcoholic effervescent yeast-contg. drink prepn. - by adding yeast and sweet reserve to filtered wine and cold-fermentation in bottle | |
| SU1067034A1 (en) | Low-alcohol sparkling drink | |
| Kaur et al. | Kinnow Wine: Nutritive Value, Physico chemical Approaches, Methods of Juice Extraction, Storage and Preservation |