Grapevine drinks with higher biological values

Abstract

The higher biological values of grapevine drinks (natural drinks from blue grapevine juices), without unoriginal components, come from the stabilization in grape production, technological processes with biological methods, and restriction of additives, sulfites. Controlled technological processes allow a production of these drinks with ethanol fermentation, or without it, with no alcohol. The requirement is SO2 reduction, a compound responsible for intolerance. These drinks contribute to a gastronomic consumption potential and as support for medicinal and food supplements.