LTIP121A - Preparation of lithuanian mead alcoholic beverage - Google Patents
Preparation of lithuanian mead alcoholic beverageInfo
- Publication number
- LTIP121A LTIP121A LTIP121A LTIP121A LTIP121A LT IP121 A LTIP121 A LT IP121A LT IP121 A LTIP121 A LT IP121A LT IP121 A LTIP121 A LT IP121A LT IP121 A LTIP121 A LT IP121A
- Authority
- LT
- Lithuania
- Prior art keywords
- mead
- lithuanian
- preparation
- added
- alcoholic beverage
- Prior art date
Links
- 235000019988 mead Nutrition 0.000 title abstract 4
- 235000013334 alcoholic beverage Nutrition 0.000 title abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- 239000006286 aqueous extract Substances 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000021028 berry Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000035876 healing Effects 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Išradimas prikaluso alkoholinių gėrimų gamybos technologijoms. Tikslas - pagerinti midaus skonines, aromatines ir gydomąsias savybes. Tai pasiekiama ištirpinant medų 30-35 °C vandenyje, atšaldžius jįiki 20-25 °C ir kupažuojant midaus misą, pridėjus vaisių - uogų sulčių, citrinos rūgšties, aromatinių komponentų. Pastarieji pridedami vandeninių ištraukų pavidalu. Citrinos rūgšties arba vaisių-uogųsulčių į misą pridedama 2-3 g/l. Midui rauginti pridedama 5-10% grynos pirminio rūgimo alaus mielių kultūros.Invention of technology for producing alcoholic beverages. The goal is to improve the taste, aroma and healing properties of mead. This is achieved by dissolving the honey in 30-35 ° C water, cooling it down to 20-25 ° C and mashing the mead, adding the fruit - berry juice, citric acid, aromatic components. The latter are added in the form of aqueous extracts. 2-3 g / l of citric acid or fruit-berry juice is added to the must. 5-10% pure yeast of pure fermentation brewing yeast is added to the mead.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LTIP121A LT3022B (en) | 1992-09-15 | 1992-09-15 | Preparation of lithuanian mead alcoholic beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LTIP121A LT3022B (en) | 1992-09-15 | 1992-09-15 | Preparation of lithuanian mead alcoholic beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| LTIP121A true LTIP121A (en) | 1994-04-25 |
| LT3022B LT3022B (en) | 1994-08-25 |
Family
ID=19721048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LTIP121A LT3022B (en) | 1992-09-15 | 1992-09-15 | Preparation of lithuanian mead alcoholic beverage |
Country Status (1)
| Country | Link |
|---|---|
| LT (1) | LT3022B (en) |
-
1992
- 1992-09-15 LT LTIP121A patent/LT3022B/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| LT3022B (en) | 1994-08-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MG9A | Patent invalidated |
Effective date: 20120709 |