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1. Technical Result Improvement of organoleptic properties and widening of assortment. 2. Essence A method comprises dissolution of honey in water, forming of acid medium by introducing tkemali juice therein, adding pure yeast culture, alcoholic fermentation and distillation; to form the acid medium citric acid in amount 1,5-2,0 g/l is additionally introduced into the aqueous solution of honey and the quantity of tkemali juice in the aqueous solution of honey makes 15-20% of its volume. 3. Field of Application Food industry, in particular alcoholic drinks production.
GEAU20020049442002-11-212002-11-21Method for Production of Honey Alcoholic Drink
GEU20051157Y
(en)
MICROBIOLOGICAL PROCESS FOR THE PREPARATION FROM GRAPE MUST OF AN AROMATIC BEVERAGE WITH LOW ALCOHOL AND SUGAR CONTENT, AND A BEVERAGE THAT CAN BE OBTAINED ACCORDING TO THIS PROCESS