PROCESS FOR PRODUCING DRINKS RICH IN NATURAL CARBON-DIOXIDE AND WITH LOW ALCOHOL CONTENT, FROM APPLE

The invention relates to a process for producing low-alcohol, natural carbon dioxide-rich drinks from apples, in which the apple juice obtained in a known manner is fermented under pressure with addition of polysaccharide- and/or pectin-degrading enzymes and yeast, and the excess carbon dioxide is removed, or the juice is thickened in vacuo, freed from volatile aroma components and preserved. The thickened material is rediluted to a sugar content of 60-120 g/l and fermented under pressure after addition of polysaccharide- and/or pectin-degrading enzymes and yeast. The excess carbon dioxide is then removed and the fermented material is adjusted to the desired flavour note and consistency, then yeast is added again, the material is fermented again and, if required, conventional ingredients are added. The pomace is extracted using water containing defined additives, the sugar content of the extract juice is adjusted to 60-120 g/l using apple concentrate, yeast is added, the material is fermented under pressure, the excess carbon dioxide is removed and then, if required, further additives are added to the base drink obtained.