Patent ID: 9598662
Date: 2017-03-21
CPC Classifications: A23Y,C11D,C12P

Claim:
1. A method of making a fermented fruit solution comprising: pureeing a fruit to produce a fruit puree, wherein the fruit comprises about 95% or more of pineapple; mixing about 3 to about 40 weight percent of a sugar with about 60 to about 97 weight percent of water to form a sugar solution, wherein the weight percent is based on the total weight of the sugar solution; mixing about 20 to about 50 weight percent of the fruit puree with about 50 to about 80 weight percent of the sugar solution to produce a fruit-sugar solution, wherein the weight percent is based on the total of the fruit-sugar solution; adding a base to the fruit-sugar solution to form a pre-fermented fruit solution with a pH of about 5.5 to about 9, wherein the base is at least one selected from the group consisting of sodium hydroxide, potassium hydroxide, or alkyl polyglycoside; fermenting the pre-fermented fruit solution in a closed container; and adding about 0.001 to about 0.2 weight percent of potassium metabisulphite to the fermented fruit solution, based on the total weight of the fermented fruit solution, after the fermented fruit solution has achieved a total sugar content of less than or equal to 0.10%, and a total acid content of greater than or equal to 2%.