Process for the manufacture of a naturally carbonated beverage

Details Process for the manufacture of a naturally carbonated beverage Process for the manufacture of a naturally carbonated beverage

1983-12-13

1986-04-01

Rosen, Sam

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 15, 426 52, 435 42, 435853, 435856, 435942, 435943, C12G 100, C12G 300, A23L 226

Patent

active

045797390

ABSTRACT:
A must is fermented with a combination of at least one yeast and at least one lactobacillus, the former being selected from the group of Saccharomyces cerevisiae and Kluyveromyces lactis and the latter being selected from the group of Lactobacillus casei and Lactobacillus hilgardii for their symbiotic ability and capability to produce a synergistic organoleptic effect which eliminates all after-taste of yeast. The must is inoculated such that the respective numbers of yeast germs and lactobacilli germs per ml have a ratio of from 1:10 to 1:500.

REFERENCES:
Wood-Spec. Publ. Soc. Gen. Microbiol., (1981) pp. 137-141.
Wood-Chem. Abst., vol. 96 (1982) p. 179,487w.

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