GEP20012353B - Method for Production of Alcoholic Drink
- Google Patents
Method for Production of Alcoholic Drink
Info
Publication number
GEP20012353B
GEP20012353BGEAP19963511AGEAP1996003511AGEP20012353BGE P20012353 BGEP20012353 BGE P20012353BGE AP19963511 AGEAP19963511 AGE AP19963511AGE AP1996003511 AGEAP1996003511 AGE AP1996003511AGE P20012353 BGEP20012353 BGE P20012353B
Authority
GE
Georgia
Prior art keywords
fermentation
pulp
grape
alcoholic drinks
production
Prior art date
Application number
GEAP19963511A
Inventor
George Kapanadze
Givi Kapanadze
Original Assignee
George Kapanadze
Givi Kapanadze
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 George Kapanadze, Givi KapanadzefiledCriticalGeorge Kapanadze
Priority to GEAP19963511ApriorityCriticalpatent/GEP20012353B/en
Publication of GEP20012353BpublicationCriticalpatent/GEP20012353B/en
Preparation Of Compounds By Using Micro-Organisms
(AREA)
Micro-Organisms Or Cultivation Processes Thereof
(AREA)
Alcoholic Beverages
(AREA)
Abstract
1. Technical Result Widening of assortment of alcoholic drinks. 2. Essence A method comprises crushing grape, removing crushed bunches of grape, placing the pulp into the fermentation vat, sulfitation of the pulp, introducing the pure yeast culture, fermentation, separating wine material from husks of grapes. During the fermentation 3,75-10 kg honey, 10g sulfurous anhydride and 50g of citric acid per 100 litres of fermentation mass are added. 3. Field of Application Food industry, in particular production of alcoholic drinks
GEAP19963511A1996-12-241996-12-24Method for Production of Alcoholic Drink
GEP20012353B
(en)
Method for separating wine into non-alcoholic or poor-in-alcohol and rich-in-alcohol fraction prticularly for producing non-alcoholic wine or wine and brandy of decreased alcoholic content, at most 7 percent by volume, and in given case processing the wine into soft drink or champagne
Aromatic beverages with a low alcohol and sugar content, obtained by fermentation of mash or grape juice, and microbiological process for their preparation