CS224846B1

CS224846B1 - A method of producing an aromatic distillate

Info

Publication number: CS224846B1
Application number: CS823032A
Authority: CS
Inventors: Jozef Dr Ing Tamchyna; Stefan Drzka
Original assignee: Jozef Dr Ing Tamchyna; Stefan Drzka
Priority date: 1982-04-28
Filing date: 1982-04-28
Publication date: 1984-01-16

Abstract

Vynález rieši výrobu aromatického destilátu z vyzretých plodov rastliny Sambucus nigra L., použitelného v liehovinárskam spracovaní a to adsorpčnou úpravou a úpravou reakcie prostredia v rektifikačnom úseku výroby.The invention solves the production of an aromatic distillate from ripe fruits of the Sambucus nigra L. plant, usable in distillery processing, by adsorption treatment and modification of the environmental reaction in the rectification section of production.

Description

224 846 'The processing of the ripe fruit of Sambucu nigra L. is the subject of canning and freezing production. Therefore, the presence of natural dyes, virtually incomparable with other plant preservatives, is present in the water and, in addition, it has a characteristic flavor of, for example, juice obtained by direct compression of the fruit. the amount of fermentable saccharides, but the fermentation industrial processing of sadosial did not. The reason for this is that, on the one hand, there is little yield in the fermentation process, and on the other hand, the inadequate quality after the fermentation is completed by the usual distillation and distillation process of the distillation process; It is clear here that the relatively high content of proteinaceous substances in mature plant fruits, with a low content of fermentable sugars, does not occur after rain, and unusually rich accompanying higher alcoholic products, in order to obtain the distillate obtained in the distillery process in a sufficiently noble form,

These known drawbacks are obviated by the method of the present invention, which consists in subjecting the cold-obtained juice to a fermentation by virtue of a conventional process. The fermentation itself takes place in a short period of time and is completed within 3-4 days. Immediately after the fermentation is complete, the first fermentation of the fermented vapor is carried out in order to obtain the complete ethanol content. This first distillate is further processed so that it is easy to add in the form of an aqueous solution

224 846 hydrolysable aluminum salt, preferably a solution of crystalline aluminum sulfate in an amount of 0.075 to 0.250 die of crystalline aluminum sulfate per 10Og parts of the first distillate, and then adjusting the pH by addition of alkaline alkali a reactant, preferably a sodium hydroxide solution or a set such that a pH of 5.8 to 6.5, up to the first modified distillate is rectified on a conventional rectification apparatus, preferably on a column apparatus with an efficiency of 3-4 theoretical steps, As a rule, a rectified distillate containing 52-60 ohms of ethanol is obtained, which after storage for at least 75 days in sealed containers with inert, oxygen-impermeable walls, i.e. in storage tanks of enamelled or stainless steel, or in pottery pots, gets full sensory equipment. In this way, the distillate made from the juices of Sambucus nigra L. is a strong aromatic with the particular character of the overall, very typical sensoric dressing. The aromatic character is extraordinary, rounded in a marriage and taste, an example

Of the I50 parts of mature sambucusnigra L., 100 parts of juice are obtained by pressing, which is fermented with the addition of baker's yeast. Fermentation is complete within 4 days and the mash is immediately distilled. 224 846

From the 32 parts of the first distillate containing 3.4 g of ethanol, add 0.038 parts of crystalline aluminum sulphate dissolved in 0.20 parts of water and adjust the pH to a pH of 6.3 with the soda solution. the rectification distillation is carried out, where they are dripped and quickly so as to obtain 3.2 parts of absolute ethanol in the form of 5.82 parts of a distillate containing 55 vol.% of ethanol, the tart-distillate is stored in a sealed vessel for 12 weeks and then exploits in distillery production

The distillate produced by the process of the present invention has its high flavor in the semi-finished product in the distillery industry, and here, on the one hand, as a flavoring additive for the production of noble spirits and as a true distillate for the production of cut spirits, the spirituous products confer a gentle and typical sensory character. in this way, it is possible to produce the same, standardly used equipment and produce other fruit spirits.

Claims

A method for producing an aromatic distillate from Sambucusnigra L. characterized in that after the cold fermentation of the fermented juice, it is subjected to a first distillation, the latter being added with the addition of a hardly hydrolysable alumina, preferably with 0.075 tonnes of 0.250 parts of crystalline aluminum sulphate per 1000 parts of distillate after the pH has been adjusted to 5.8-6.5 rectal and the rectilinear second distillate is stored for at least 75 days in closed containers with inert, oxygen-permeable walls.