PL417654A1 - Method for obtaining aromatized spirit drink - Google Patents
Method for obtaining aromatized spirit drinkInfo
- Publication number
- PL417654A1 PL417654A1 PL417654A PL41765416A PL417654A1 PL 417654 A1 PL417654 A1 PL 417654A1 PL 417654 A PL417654 A PL 417654A PL 41765416 A PL41765416 A PL 41765416A PL 417654 A1 PL417654 A1 PL 417654A1
- Authority
- PL
- Poland
- Prior art keywords
- distillation
- distillate
- aroma
- pepper
- obtaining
- Prior art date
Links
Landscapes
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób otrzymywania aromatyzowanego napoju spirytusowego, polegający na destylacji roztworu alkoholu etylowego o pożądanej czystości i zawartości etanolu w kolbie destylacyjnej aparatu odpędowego do destylacji prostej okresowej, w obecności części roślin niosących aromat lub smak. Sposób ten charakteryzuje się tym, że stosuje się destylat zbożowy żytni uszlachetniony przez periodyczną destylację korekcyjną, rozcieńczony wodą zdemineralizowaną, którego jedną porcję poddaje się destylacji w obecności świeżych owoców truskawki odrzucając pierwszą frakcję destylatu i zbierając frakcję drugą. Następnie w kolbie destylacyjnej opróżnionego i umytego aparatu odpędowego prowadzi się destylację drugiej porcji uszlachetnionego i rozcieńczonego wodą zdemineralizowaną destylatu zbożowego żytniego w obecności suszonych owoców pieprzu czarnego, przy czym destylat o aromacie pieprzu odbiera się w dziewięciu kolejnych frakcjach. W końcu miesza się destylat o aromacie truskawki z frakcjami drugą, trzecią, czwartą, siódmą, ósmą i dziewiątą destylatu o aromacie pieprzu użytymi w równych objętościach i obniża się zawartość alkoholu w mieszaninie do 40% (v/v).The subject of the application is a method for obtaining an flavored spirit drink consisting in the distillation of an ethyl alcohol solution of the desired purity and ethanol content in a distillation flask of a batch distillation apparatus for simple periodic distillation in the presence of parts of plants carrying aroma or flavor. This method is characterized by the use of rye cereal distillate refined by periodic corrective distillation, diluted with demineralized water, one portion of which is distilled in the presence of fresh strawberry fruit by discarding the first fraction of the distillate and collecting the second fraction. Then, in a distillation flask of the emptied and washed stripper apparatus, a distillation of a second portion of refined and diluted with demineralised rye cereal distillate in the presence of dried black pepper fruit is distilled, with the distillate with the aroma of pepper being collected in nine subsequent fractions. Finally, the strawberry-flavored distillate is mixed with the second, third, fourth, seventh, eighth and ninth pepper aroma distillate used in equal volumes and the alcohol content of the mixture is reduced to 40% (v / v).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL417654A PL231628B1 (en) | 2016-06-21 | 2016-06-21 | Method for obtaining aromatized spirit drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL417654A PL231628B1 (en) | 2016-06-21 | 2016-06-21 | Method for obtaining aromatized spirit drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL417654A1 true PL417654A1 (en) | 2018-01-03 |
| PL231628B1 PL231628B1 (en) | 2019-03-29 |
Family
ID=60787888
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL417654A PL231628B1 (en) | 2016-06-21 | 2016-06-21 | Method for obtaining aromatized spirit drink |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL231628B1 (en) |
-
2016
- 2016-06-21 PL PL417654A patent/PL231628B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL231628B1 (en) | 2019-03-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5916179B1 (en) | Dashi stock extraction method and liquid seasoning using the stock | |
| WO2020033669A8 (en) | Antagonists of t2r54 and compositions and uses thereof | |
| Theron et al. | Sensory profiling of honeybush tea (Cyclopia species) and the development of a honeybush sensory wheel | |
| Esti et al. | Qualitative data analysis for an exploratory sensory study of grechetto wine | |
| CN103275808A (en) | Mixed-type oily beef essence and preparation method thereof | |
| Pambou-Tobi et al. | Comparative study of stability measurements for two frying oils: soybean oil and refined palm oil | |
| Roth et al. | Characterization of key aroma compounds in distiller’s grains from wheat as a basis for utilization in the food industry | |
| AR117172A1 (en) | PRODUCTION OF ETHANOL AND COPRODUCTS IMPROVED THROUGH THE USE OF COPRODUCTS AS RAW MATERIAL | |
| PL417654A1 (en) | Method for obtaining aromatized spirit drink | |
| Nakamura et al. | Volatile compounds with characteristic aroma of boiled sweet potato (Ipomoea batatas L. cv Ayamurasaki, I. batatas L. cv Beniazuma and I. batatas L. cv Simon 1) | |
| JP2015192660A (en) | Barley black vinegar beverage | |
| JP6440437B2 (en) | Method for producing ethanol aqueous solution | |
| García-García et al. | From the forest to the bottle: entomochemicals from Pterophylla beltrani (Bolivar and Bolivar) 1 for the beverage industry | |
| Uzun et al. | Effects of gibberellic acid applications on induction of partenocarpy in black myrtle fruits | |
| CN104187564A (en) | Seasoning type beef aqueous essence and preparing method thereof | |
| Stadniki et al. | Physical-chemical characterization of aerial yam (Dioscorea bulbifera L.) | |
| Van Opstaele et al. | Hop and hoppy aroma: Comprehensive characterization of hop essential oils and hoppy aroma of beer | |
| DURÁN et al. | FORMULATION AND PHYSICOCHEMICAL EVALUATION OF VINEGARS PRODUCED FROM MURTA (Ugni molinae TURCZ.) AND MAQUI (Aristotelia chilensis (Molina) Stunz) WITH BEES’HONEY (Apis mellifera L.) AT LABORATORY SCALE | |
| Kim | Study on the development of food tourism products based on the local food and folktale | |
| Sharma et al. | Enjoying value added products of Apple Pomace | |
| CN106722786A (en) | One kind dips in sauce and preparation method thereof | |
| Popescu et al. | Preliminary Results on Aroma Compounds Recovery from Wine Lees | |
| Maistrello et al. | Evaluation of biological parameters and the lipid profile of black soldier fly (Hermetia illucens, Stratiomyidae) reared on byproducts from different food chains | |
| JP6262393B1 (en) | Method for producing virgin coconut oil | |
| Warner et al. | Contribution of Key Odorants from Skins, Seeds, and Stems to the Aroma of Chardonnay Marc: A Valuable Coproduct of the Wine Industry |