| abstract |
The present invention relates to a method for the clarification and removal of hazes from fresh, pasteurized, and fermented fruit juices by the use of honey as a clarifying agent, or alternatively, the treatment of the unclarified juice with both tannin and honey in instances where the natural fruit juice tannins are low. Furthermore, these clarification processes can be used in conjunction with presently used clarification processes, such as enzyme treatment, to shorten the clarification period. |