Process for producing an alcoholic sugar cane juice beverage
AssigneeWilliam D. Ramjallacksingh
InventorDavid Lashley
Life of this patent
Estimating the term…
Abstract
The disclosure relates to a method of making a cane juice beverage wherein cane juice is filtered and pasteurized and then fermented aerobically with agitation to provide a liquor an alcohol content of from about 11 to about 12% by weight. The fermented can juice is altered by the addition thereto of additional cane extract, flavorings and/or carbonation to obtain a Brix of 9 to 10 with an alcohol content in the range of 4 to 6% by weight. The liquid is clarified and then acidulated to a pH of 4.5 or less by the addition of acidic fruit juice and/or natural flavor extracts.
Claims8
A method of making an alcoholic sugar cane juice beverage, comprising the steps of:
- (a) providing filtered and pasteurized sugar cane juice;
- (b) inoculating the juice of step (a) with an alcohol fermentative yeast;
- (c) fermenting the cane juice aerobically with agitation to provide an alcohol content of from about 11 to about 12% by weight;
- (d) blending the fermented liquid to step (c) with pasteurized sugar cane juice to obtain a Brix of from about 9 to about 10 with an alcohol content in the range of from about 4 to about 6% by weight;
- (e) clarifying and pasteurizing the liquid from step (d);
- and
- (f) acidulating the clarified liquid of step (e) with a material selected from the group consisting of natural pasteurized acidic fruit juice and natural flavor extract.
Dependencies are inferred from the claim text.