TH82138B - Wine made from fresh spirulina - Google Patents

Abstract

Making alcohol from spirulina The extraction of cells with boiled water at the rate of 120 was fermented and fermented with appropriate yeast infusion. 1. Spirulina wine making. Bring algae from a concrete or plastic culture pond. Through the process of filtering Algae and cleaning according to the harvesting process add boiled water at 80-100 degrees Celsius for 5-10 minutes at 1:20 volume ratio. Acid with citric acid (citric acid) 7-8% by volume, add sugar or syrup or Other sweeteners, the sweetness in the water in the range of 17-22 brix is fermented with specially selected yeast strains. Marinate at a temperature of 20-25 degrees Celsius until the fermentation process stops. Separate the transparent part into a new tank. Stops the growth of yeast It may remain at 0-4 degrees Celsius for 5-10 days. Separate the clear parts into a new clean tank, incubating at 4-15 degrees Celsius for 2-6 months or longer to get a wine with yellow water. Sparkling green, good taste, smell of seaweed After the products are produced, they are placed in a glass jar container, sealed with a mic, capped or sealed in a sealed box. 2. Making Spirulina Seaweed Wine Cooler. Take the wine from fresh spirulina. Mix clean water until the alcohol level 2-8% by volume, then season the flavor as needed, reduce the temperature to low in the range 0-5 degrees Celsius, then compress with carbon dioxide The container is sealed. 3. Making strong fresh spirulina wines. The wines from fresh spirulina are mixed with distilled spirits or alcohol (Ethyl Alcohol) until the alcohol level is 15-25 percent by volume, then season the desired flavor, packed in a sealed container. 4. Making distilled spirits. Or brandy fresh spirulina Fresh spirulina wines were distilled to the alcohol range of 25-27 by volume and aging in suitable containers. Or in an oak bucket for 6-24 months or a lot longer, then secondary and place in a sealed container:

Claims (2)

1. Process for producing alcohol from fresh spirulina By extracting plant cells By heating the boiling water at 80-100 degrees Celsius, boil for 5-10 minutes at a ratio of 120 by weight, fermenting with selected yeast strains at room temperature, fermentation for 1-2 months and then incubating for 2-6 months. An alcoholic drink from fresh spirulina. Or spirulina wine 2. Process according to claim 1, when extracted water from boiling algae cells, adjust the acid content to pH 5-6 with citric acid or with fruit containing citric acid: