Production of a low-alcohol fruit beverage
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United States of America Patent
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May 12, 2020
Grant Date -
Dec 29, 2016
app pub date -
Jan 21, 2015
filing date -
Jan 21, 2014
priority date (Note) -
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Abstract
The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.
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