Title:
CLOUDY FRUIT WINE
Document Type and Number:
Japanese Patent JP3118550
Kind Code:
B2
Abstract:
PURPOSE: To obtain a cloudy fruit wine with peetinase activity of a prescribed value or below, having fruity flavor derived from raw materials and having excellent cloudness-retaining property by blending a fruit wine with a cloudy fruit juice.
CONSTITUTION: Fruit wine obtained by permeating through an ultrafiltration membrane and having ≤50000 fractionated molecular weight is blended with a cloudy fruit juice obtained by adding ≥50ppm sulfurous acid salt (e.g. potassium sulfite) to fruit juice prepared by disrupting fruit and directly heating the mixture at 85-95°C for 30-90sec to provide the objective cloudy fruit wine. Furthermore, the cloudy fruit wine is preferably heated at 85-95°C for 5-90sec.
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Inventors:
Kimiaki Nagao
Yoko Sato
Yoko Sato
Application Number:
JP30554991A
Publication Date:
December 18, 2000
Filing Date:
October 25, 1991
Export Citation:
Assignee:
Mann's Wine Co., Ltd.
International Classes:
C12G3/04; (IPC1-7): C12G3/04