PL391646A1 - Method for producing natural fruit dry vodka - Google Patents
Method for producing natural fruit dry vodkaInfo
- Publication number
- PL391646A1 PL391646A1 PL391646A PL39164610A PL391646A1 PL 391646 A1 PL391646 A1 PL 391646A1 PL 391646 A PL391646 A PL 391646A PL 39164610 A PL39164610 A PL 39164610A PL 391646 A1 PL391646 A1 PL 391646A1
- Authority
- PL
- Poland
- Prior art keywords
- amount
- spirit
- fruit
- finished product
- product
- Prior art date
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Alcoholic Beverages (AREA)
Abstract
Sposób otrzymywania wódki naturalnej owocowej wytrawnej, czyli okowity owocowej, polega na fermentacji alkoholowej miazgi owoców aronii czarnoowocowej Aronia melanocarpa Elliot, zawierającej dodatek fosforanu diamonu, z udziałem mieszanej kultury drożdży winiarskich Burgund, Bordeaux, Steinberg, destylacji powstałego w wyniku fermentacji spirytusu owocowego, a następnie destylacji korekcyjnej w celu wyodrębnienia destylatu właściwego, który po rozcieńczeniu wodą zdemineralizowaną poddaje się leżakowaniu w obecności wiórów z drewna dębowego w czasie co najmniej 12 miesięcy, w temperaturze pokojowej, bez dostępu światła. Do odleżakowanego spirytusu, użytego w ilości stanowiącej nie mniej niż 70% założonej ilości etanolu 100% v/v w gotowym wyrobie, dodaje się wino gronowe, nalew na rodzynki, spirytus rektyfikowany w ilości nie większej niż 30% założonej ilości etanolu 100% v/v w gotowym wyrobie oraz ewentualnie karmel i syrop cukrowy normalny, a nadto wodę zdemineralizowaną w ilości niezbędnej do uzyskania nominalnej objętości wyrobu i poddaje wyrób ponownemu leżakowaniu w szklanych butelkach w czasie 3 miesięcy, w temperaturze pokojowej, bez dostępu światła.The method of obtaining dry natural fruit vodka, i.e. fruit spirit, consists in the alcoholic fermentation of the fruit pulp of Aronia melanocarpa Elliot, containing the addition of diammonium phosphate, with the participation of a mixed culture of Burgund, Bordeaux and Steinberg wine yeasts, distillation of the fruit spirit resulting from fermentation, and then corrective distillation in order to isolate the proper distillate, which, after dilution with demineralized water, is aged in the presence of oak wood chips for at least 12 months, at room temperature, without access to light. Grape wine, raisin infusion, rectified spirit in an amount not exceeding 30% of the assumed amount of 100% v/v ethanol in the finished product are added to the de-aged spirit, used in an amount not less than 70% of the assumed amount of 100% v/v ethanol in the finished product finished product, and possibly caramel and normal sugar syrup, and additionally demineralized water in the amount necessary to obtain the nominal volume of the product, and subject the product to aging in glass bottles again for 3 months, at room temperature, without access to light.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL391646A PL213189B1 (en) | 2010-06-28 | 2010-06-28 | Method for producing natural fruit dry vodka |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL391646A PL213189B1 (en) | 2010-06-28 | 2010-06-28 | Method for producing natural fruit dry vodka |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL391646A1 true PL391646A1 (en) | 2012-01-02 |
| PL213189B1 PL213189B1 (en) | 2013-01-31 |
Family
ID=45510045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL391646A PL213189B1 (en) | 2010-06-28 | 2010-06-28 | Method for producing natural fruit dry vodka |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL213189B1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371880B (en) * | 2014-11-26 | 2016-05-25 | 陕西科技大学 | A kind of solid fermentation preparation method of persimmon taste fruit vodka |
| CN109336912A (en) * | 2018-12-13 | 2019-02-15 | 吉林化工学院 | A kind of preparation method of the total anthocyanidin copper ion complex of Black Box Tracing fruit |
-
2010
- 2010-06-28 PL PL391646A patent/PL213189B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL213189B1 (en) | 2013-01-31 |
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