Aseptic method of preparing fruit juice and non-fruit juice beverages to improve flavor profiles and retain organoleptic properties of fruit juice and non-fruit juice beverages
An aseptic method of preparing high acid and low acid fruit and non-fruit beverages to improve flavor profiles and retain organoleptic properties of the fresh ingredients is provided, as well as the fruit and non-fruit beverages obtained through this process with the benefit of extended shelf-life.
