Title:
POST-PROCESSING FOR WINE CHARACTERIZED BY ADDING DRIED LAVENDER HERB
Document Type and Number:
Japanese Patent JPH0923867
Kind Code:
A
Abstract:
To obtain a beverage which is a sort of wine but realized as if different from wine.
A mixture of dried lavender herb with sugar is dipped in wine and aged for 50 hours. Thus, the floral aroma and flavor of lavender can be added and fixed to wine brewed by conventional techniques to give a new type of beverage which is a sort of wine but realized as if different from wine.
Inventors:
ZUSHI REIZO
Application Number:
JP20829095A
Publication Date:
January 28, 1997
Filing Date:
July 11, 1995
Export Citation:
Assignee:
ZUSHI REIZO
International Classes:
C12G1/00; C12H1/22; (IPC1-7): C12G1/00; C12H1/22
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