Process for the production of aromatic vinegar

Food or edible material: processes – compositions – and products – Processes – Freeze drying or freeze concentrating

Reexamination Certificate

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C426S589000

Reexamination Certificate

active

08067050

ABSTRACT:
An aromatic vinegar is produced from wine or fruit vinegar and cooked or concentrated musts, by freeze concentrating the vinegar in a freeze concentration system (1) and mixing it together with concentrated must to obtain an aromatic vinegar with an acidity of at least 6 g/100 ml and high sugar content without the addition of additives.

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