PRODUCTION OF WINE

PRODUCTION OF WINE

PURPOSE:To produce wine capable of remarkably shortening a fermentation time (period) of wine, compared with a conventional method, adequately balanced in sourness and bitterness even in the case in which juice having strong sourness and bitterness is used as a raw material and being rich in flavor...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: FUNAHASHI AKIRA, SHIGEMATSU AKINORI
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:PURPOSE:To produce wine capable of remarkably shortening a fermentation time (period) of wine, compared with a conventional method, adequately balanced in sourness and bitterness even in the case in which juice having strong sourness and bitterness is used as a raw material and being rich in flavor and excellent in palatability. CONSTITUTION:This method for producing wine comprises bringing fruit juice during fermentaion into contact with an anion exchange resin and/or an absorbing resin to shorten fermentation time or remove a sourness ingredient and/or bitterness ingredient.