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Spain: First sparkling fermented orange juice enters market
At the end of November the first sparkling fruit juice of fermented orange will be released. From the hand of the Andalusian company Vegasud, the new product, which is marketed under the brand Burnarj, is targeting both the retail and the hospitality professionals.
Andalusian businesswoman Maria Dolores Jiménez Aguilar has promoted this research project that has generated a sparkling fruit juice different to those obtained from the fermentation of grapes. Still, the process of making Burnarj resembles the process used in the production of cava and champagne.
In its making, high quality natural orange juice has been used as a raw material, which in its first fermentation obtains the desired level of alcohol required for each of its presentations: Nature or Semi Dry Light. The second fermentation takes place in its own bottle. At which point the bubbles occurs naturally, with its own carbon emitted by the fermented juice and not by artificially added gases. In short, the new release of this sparkling beverage, without incorporating water, is the result of a double fermentation process.
Source: Interempresas
At the end of November the first sparkling fruit juice of fermented orange will be released. From the hand of the Andalusian company Vegasud, the new product, which is marketed under the brand Burnarj, is targeting both the retail and the hospitality professionals.
Andalusian businesswoman Maria Dolores Jiménez Aguilar has promoted this research project that has generated a sparkling fruit juice different to those obtained from the fermentation of grapes. Still, the process of making Burnarj resembles the process used in the production of cava and champagne.
In its making, high quality natural orange juice has been used as a raw material, which in its first fermentation obtains the desired level of alcohol required for each of its presentations: Nature or Semi Dry Light. The second fermentation takes place in its own bottle. At which point the bubbles occurs naturally, with its own carbon emitted by the fermented juice and not by artificially added gases. In short, the new release of this sparkling beverage, without incorporating water, is the result of a double fermentation process.
Source: Interempresas
Publication date: 11/16/2011
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