| abstract |
Food products such as vinegars, sweet wines with distinct aromatic constituents,nseasonings, fruit juices, creams, pickles, preserves and jams in general, arenobtained from fruit musts by concentrating the fruit musts at a volume rangingnfrom 0.8 and 0.1 of the initial volume, with 1.0 as the initial volume, inoculatingnsaid concentrated fruit musts with a yeast and fermenting the inoculated must. |