HUT36497A - Process for production of alcoolic fruit brandies
- Google Patents
Process for production of alcoolic fruit brandies
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Publication number
HUT36497A
HUT36497AHU223782AHU223782AHUT36497AHU T36497 AHUT36497 AHU T36497AHU 223782 AHU223782 AHU 223782AHU 223782 AHU223782 AHU 223782AHU T36497 AHUT36497 AHU T36497A
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Application filed by Istvan Rak, Jozsef Goeboelyoes, Gabor Nagy, Eva SoevegjartofiledCriticalIstvan Rak
Priority to HU223782ApriorityCriticalpatent/HUT36497A/en
Publication of HUT36497ApublicationCriticalpatent/HUT36497A/en
In the prodn. of fruit brandies at least 20 wt.% of the fruit mash to be fermented consists of true-to-type fruit mash, the rest is made up of non-typical mash, opt. of sugar syrups or a mixt. of these. To this mixed mash are added aroma producing agents or compsns. in amts. corresp. to the final quantity of mash. After depectinisation, the pH and temp. are adjusted according to fruit type, the mash is fermented and finally distilled. The process allows true-to-type fruit brandy to be produced from the total quantity of mixed mash.
HU223782A1982-07-091982-07-09Process for production of alcoolic fruit brandies
HUT36497A
(en)
AROMATIC BEVERAGES WITH LOW ALCOHOL AND LOW SUGAR CONTENT, OBTAINED BY FERMENTATION OF MASH OR GRAPE JUICE AND THE MICROBIOLOGICAL PROCESS TO PRODUCT THE SAME.