Process for producing an alcoholic sugar cane juice beverage

Details Process for producing an alcoholic sugar cane juice beverage Process for producing an alcoholic sugar cane juice beverage

1987-07-14

1988-11-15

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 15, 426592, 426 51, C12G 100, C12G 300

Patent

active

047848596

ABSTRACT:
The disclosure relates to a method of making a cane juice beverage wherein cane juice is filtered and pasteurized and then fermented aerobically with agitation to provide a liquor an alcohol content of from about 11 to about 12% by weight. The fermented can juice is altered by the addition thereto of additional cane extract, flavorings and/or carbonation to obtain a Brix of 9 to 10 with an alcohol content in the range of 4 to 6% by weight. The liquid is clarified and then acidulated to a pH of 4.5 or less by the addition of acidic fruit juice and/or natural flavor extracts.

REFERENCES:
patent: 3093548 (1963-06-01), Coates et al.
patent: 4178389 (1979-12-01), Pilla

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