TH47558A - Making Antidesma Alcoholic Beverages Using Suitable Yeast and Honey Sugar - Google Patents

Abstract

DC60 (30/07/44) Process for making alcoholic beverages from mama fruit Obtained by using mama fruit that is red to black It was ground to a fine texture mixed with water in an amount that makes acid in the range of 0.4-0.6 percent, mixed with longan honey to have a sweetness of 18-22 degrees. Brix add chemicals and supplements as specified. Add the selected yeast strains to control the fermentation conditions in the range of 20-30 degrees Celsius, separate the residue and continue fermentation until the sugar is gone. Take the resulting wine To incubate at a temperature of 5-10 degrees Celsius until it is of good quality, filtered, then bottled for mama wine From products that have been cured until When mixed with fruit juice and gas-fired before packing, it can be sealed as a mama wine cooler. From products that have been cured at When distilled and then matured, mama brandy will be obtained. If taken at Then add sugar and add yeast to the second fermentation in a sealed container to get a champagne product from mama. If alcohol is added to mama wine products to contain 18-30% alcohol by the filtered volume, then on the capacity the wine is strong from mama. The production process of alcoholic beverages from mama fruit Obtained by using mama fruit that is red to black It was ground to a fine texture mixed with water in an amount that makes acid in the range of 0.4-0.6 percent, mixed with longan honey, sweetness 18-22 ํ Brix, add chemicals and supplements as specified. Add selected strains of yeast to control the fermentation conditions in the range of 20-30 ํ, separate the residue and continue fermentation until the sugar is gone. Take the resulting wine To incubate at 5-10 ํ temperature until good quality, filtered, then bottled to get mama wine. From products that have been cured until When mixed with fruit juice and gas-fired before packing, it can be sealed as a mama wine cooler. From products that have been cured at When distilled and then matured, mama brandy will be obtained. If taken at Then add sugar and add yeast to the second fermentation in a sealed container to get a champagne product from mama. If alcohol is added to mama wine products to contain 18-30% alcohol by the filtered volume, then on the capacity the wine is strong from mama

Claims (2)

1. Process of alcohol production from mama plant family (Antidesma) made from ripe fruit. Then grind the water to have acidity in the range of 0.4-0.6 percent with Longan honey. To have a sweetness in the range of 18-22 ํ Brix add chemicals and supplements as specified. And two enzymes, pectinase and cellulase, were fermented using yeast. Selected species Fermentation in 20-30 ํ interval, separated the residue after 7-14 days of fermentation, continue fermentation until the fermentation is stopped at a temperature of 5-10 ํ. Mamao Wine Products 2.Production process according to the tag holder: