Whey Wine from Concentrates of Reconstituted Acid Whey Powder

Abstract

A process for making table whey wine is based on fermenting with lactose-fermenting yeast, high-lactose (18-25%) whey concentrates or permeates from reconstituted cottage cheese acid-whey powder. Deproteinization of the whey concentrates which gave a clear fermentation substrate that was rich is lactose was attained through ultrafiltration at about 40.degree. C. Salts were reduced by electrodialysis to levels permitting optimum fermentation of sugar to alcohol. Active fermentation occurred at 25-30.degree. C during 5-7 days. The table whey wine had 10% (vol/vol) or more alcohol that was derived wholly from lactose. After the finishing step, the fresh wine was clear, pale yellow and had a pleasing tart taste and bouquet free from whey flavor. Its body was full.