Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ангелина Иванова, Златозар ПанайотовfiledCriticalАнгелина Иванова
Priority to BG96803ApriorityCriticalpatent/BG60397B1/en
Publication of BG96803ApublicationCriticalpatent/BG96803A/en
Publication of BG60397B1publicationCriticalpatent/BG60397B1/en
The method can be used for industrial manufacture of wines and hard alcoholic drinks. It improves the quality of the beverage and avoids any dependence on the results of the sensibility of the yeasts used to the environmental changes. By the method, mixture of fruits and blue juniper, coriander and clover is extracted in ratio 3.8 to 4.2 : 1.2 to 0.8: 0.12 to 0.08 in aqueous-alcoholic solution with alcohol content from 45 to 50 vol. % at 18-20°C. The extract produced is decanted and subjected to fraction distillation where three fractions are produced. The middle fraction, after dilution is re-distilled. The middle fraction produced after re-distilling is the aromatic distillate out of which the juniper alcoholic beverage is produced.
BG96803A1992-08-211992-08-21Method for the preparation of juniper based alcoholic drink
BG60397B1
(en)