PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE Russian patent published in 1995 - IPC

Abstract RU 2041664 C1

FIELD: food industry. SUBSTANCE: essence of this process resides in admixing Hypericum extract, grape juice and sugar syrup at dry matter mass ratio of 860 350000 149877, total dry matter content being within 9.0 to 9.5 mass percent at pH value of 4 to 5, sterilizing and fermenting thus prepared mixture with use of Saccharomyces minor yeast culture of race M and Lactobacillus casei or Lactobacillus panis of races 11 and 13 at race ratio of 1 1. Ratio of yeast to lactic bacillus is 1 6. Disclosed process prescribes conducting fermentation process until dry matter mass loss attains 1.0 to 1.5 EFFECT: excellent properties. 2 cl

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RU 2 041 664 C1

Authors

Volodz'Ko G.V.

Lysikova O.V.

Kas'Janov G.I.

Kvasenkov O.I.

Dates

1995-08-20—Published

1993-08-11—Filed