| abstract |
Treatment procedure for alcoholic beverages during their fermentation process. The invention consists of adding cyclodextrins, specifically beta-cyclodextrin, alpha cyclodextrin and / or gamma-cyclodextrin to trap fatty acids during the fermentation process of certain alcoholic beverages, either with a stabilizing effect for the foams generated in said fermentation process. or as a detoxifier, which favors the durability of the yeasts. |