Method and apparatus of using alcohol and high-pressure processing (HPP) to preserve all-natural beverages
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United States of America
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Sep 3, 2019
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May 24, 2019
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May 24, 2019
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Abstract
An all-natural fruit juice and alcohol composition, including a mixture of all-natural fruit juice and alcohol having a pH of less than or equal to 4.6, wherein the mixture has an alcohol content of 2-20% by volume, and wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.
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