Reducing acetic acid content of foods, useful e.g. for improving flavor of wine, by fermentative acid breakdown with addition of pantothenic acid or coenzyme A
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Deacidification of wine, must or fruit juice by treatment with calcium carbonate
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Process for eliminating from non-fermented or fermented fruit juices, in particular wine, fruit wine or fruit distillates, undesirable odours and/or tastes
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FOOD FEED AND ITS USE
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AGENT FOR SELECTIVE REMOVAL OF HEAVY METALS FROM BEVERAGES
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Floating element for the protection of liquids against oxidation
