Институт Садоводства Украинской Академии Аграрных Наук
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A desert fruit wine contains fermented-fortified apple juice, fortified mulberry juice, produced by means of fortification of clarified juice after infusion of mulberry fiber during 12-48 hours, citric acid and rectified ethyl alcohol. The wine has balanced complex taste with taint of dry pear and rich mulberry aroma, ruby with brown tincture and to deep-brown color.
UAA200905990A2009-06-102009-06-10“sofiivske shovkovychne”, desert fruit wine
UA94127C2
(en)
Method for producing an alcoholic beverage by fermentation, aroma and flavor of passion fruit and grapefruit, which comprises providing a gas stream with hydrogen sulfide, bubbling said stream in grape juice before inoculation with yeast; alcoholic beverage; and use of a stream containing hydrogen sulfide.