HUT38965A - Process for preparing alcoholic drinks, particularly mead - Google Patents

Process for preparing alcoholic drinks, particularly mead

Info

Publication number
HUT38965A
HUT38965A HU15684A HU15684A HUT38965A HU T38965 A HUT38965 A HU T38965A HU 15684 A HU15684 A HU 15684A HU 15684 A HU15684 A HU 15684A HU T38965 A HUT38965 A HU T38965A
Authority
HU
Hungary
Prior art keywords
honey
mead
product
alcoholic drinks
alcoholic
Prior art date
Application number
HU15684A
Other languages
Hungarian (hu)
Inventor
Mihaly Szabo
Zsolt Toma
Original Assignee
Mihaly Szabo
Zsolt Toma
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 Mihaly Szabo, Zsolt Toma filed Critical Mihaly Szabo
Priority to HU15684A priority Critical patent/HUT38965A/en
Publication of HUT38965A publication Critical patent/HUT38965A/en

Links

Landscapes

  • Alcoholic Beverages (AREA)

Abstract

Using honey and water and/or an acid extracted from honey and/or tartaric acid and/or alcoholic or non-alcoholic fruit fruit juice and a specific yeast, a fermented product is obtd.. Pure alcohol is added on completion of the fermentation process. Sugar content of the product is adjusted by the addition of honey. Aromatic additives are mixed in and the product is allowed to mature. Finally it is stabilised using conventional wine industry methods.
HU15684A 1984-01-17 1984-01-17 Process for preparing alcoholic drinks, particularly mead HUT38965A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HU15684A HUT38965A (en) 1984-01-17 1984-01-17 Process for preparing alcoholic drinks, particularly mead

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU15684A HUT38965A (en) 1984-01-17 1984-01-17 Process for preparing alcoholic drinks, particularly mead

Publications (1)

Publication Number Publication Date
HUT38965A true HUT38965A (en) 1986-07-28

Family

ID=10948224

Family Applications (1)

Application Number Title Priority Date Filing Date
HU15684A HUT38965A (en) 1984-01-17 1984-01-17 Process for preparing alcoholic drinks, particularly mead

Country Status (1)

Country Link
HU (1) HUT38965A (en)

Similar Documents

Publication Publication Date Title
SU1264831A3 (en) Method of preparing softdrinks with yeast fragrance
US4978539A (en) Process for obtaining alcoholic beverages from vegetal juice
US3598607A (en) Method of making wine from honey
Roland et al. Wine fermentations using membrane processed hydrolyzed whey
CN1115785A (en) Honeyed fruit-juice wine and its making method
GB2081304A (en) Method of Making a Sparkling Drink
EP0235626A3 (en) Method for the production of a non-alcoholic, yeast containing beer of the "weissbier"-type
HUT38965A (en) Process for preparing alcoholic drinks, particularly mead
DE3678392D1 (en) AROMATIC BEVERAGES WITH LOW ALCOHOL AND SUGAR CONTENT, OBTAINED BY FERMENTATION OF MASH OR GRAPE JUICE AND A MICROBIOLOGICAL PROCESS FOR THE PRODUCTION THEREOF.
JPS6161797B2 (en)
SU1496751A1 (en) Method of producing sparkling drink
SU1585322A1 (en) Method of producing effervescent wine
SU1008240A1 (en) Method for making fruit and berry wine
FR2231749A1 (en) Wines and fruit juices with low alcohol content - capable of legal classification as wines or modified as fruit juices
RU2101341C1 (en) Method for producing wine materials
CN1115784A (en) Honeyed melon-juice wine and its making method
RU1778174C (en) Method for producing white or rose table wine base
SU1532578A1 (en) Method of producing effervescent wine
CZ37179U1 (en) Carbonated wine drink
EP0523333A1 (en) Method for producing non-alcoholic beverage and low alcohol beer
SU579306A1 (en) Method of producing white table wines of the 'kakhetia'type
SU701504A1 (en) Juice and wine producing method
SU739095A1 (en) Method of producing weak alcoholic bevearage
SU1622386A1 (en) Method of producing wine of dry or semidry sheery type
De Soto et al. The effect of tannic acid on the secondary fermentation of champagne