УСТАНОВКА ДЛЯ ПОЛУЧЕНИЯ СПИРТА

Изобретение относится к ректификационным установкам периодического действия, предназначенным для выработки этилового спирта из спиртосодержащего сырья. Установка содержит испарительный куб, ректификационную колонну, дефлегматор, холодильник, регулятор флегмового числа и взвешивающее дистиллят устройство, функционально связанное с регулятором флегмового числа. Изобретение обеспечивает возможность автоматического и оптимального регулирования количества подаваемой на орошение ректификационной колонны флегмы в зависимости от изменения содержания спирта в навалке по ходу ректификации. 1 ил.

СПОСОБ ПОЛУЧЕНИЯ СЛИВОВОГО ДИСТИЛЛЯТА

Сливу измельчают, при этом сливу можно использовать как свежую, так и замороженную. Полученную мезгу нагревают до температуры 70-80°С, выдерживают при данной температуре в течение 30-60 минут. Выдержанную мезгу охлаждают до 38-42°С, вносят ферментный препарат Пектинлиаза РСА PEL А в количестве 0,005-0,1 мас.% и подвергают ферментации при указанной температуре в течение 2,5-4 часов. Полученную массу охлаждают до температуры 20-25°С и в нее вносят разводку чистой культуры винных дрожжей и сбраживают до остановки брожения, после чего сброженную пульпу направляют на перегонку. Перегонку проводят в ректификационной колонне с размещенной в ней регулярной насадкой из гофрированной нержавеющей или медной сетки с навивкой по спирали и снабженной дефлегматором и холодильником. Отбор головной фракции осуществляют в объеме 2-3% абсолютного алкоголя в сброженной пульпе, затем приступают к отбору основной фракции и ведут его до содержания спирта в дистилляте 47-52 об.%, после чего отбирают хвостовую ...

КОМПЛЕКС ОБОРУДОВАНИЯ ДЛЯ ПРОИЗВОДСТВА ВОДКИ

... 1. Комплекс оборудования для производства водки, содержащий последовательно установленные по ходу технологического процесса: средство для приготовления сортировки из спирта этилового ректификованного и воды питьевой исправленной; доводной чан и блок фильтрации, при этом средство для приготовления сортировки выполнено в виде массотеплообменного аппарата с функцией гидроселекции легколетучих компонентов и состоит из вертикальной разгонной колонны с контактными устройствами внутри, низ колонны снабжен кубовой емкостью с нагревательным элементом, верх колонны соединен с холодильником-дефлегматором, в верхней части разгонной колонны расположен патрубок ввода воды, в средней зоне колонны расположен патрубок ввода спирта, верхняя часть кубовой емкости снабжена линией отвода парогазовой фазы продукта с расположенным на ней холодильником-конденсатором, который соединен трубопроводом с доводным чаном, а нижняя часть кубовой емкости соединена трубопроводом с дополнительным патрубком ввода в верхней ...

ЛИНИЯ ПРОИЗВОДСТВА ДИСТИЛЛЯТА ИЗ ВТОРИЧНЫХ РЕСУРСОВ ВИНОДЕЛИЯ

Линия производства дистиллята из вторичных ресурсов виноделия, включающая установленные и сообщенные в технологической последовательности емкость для сбора спиртосодержащего сырья, мезгонасос, дистиллятор непрерывного или периодического действия, спиртоловушку, дефлегматор, холодильник, фонарь, емкость для сбора дистиллята, отличающаяся тем, что она дополнительно оборудована дозатором солей щелочных металлов: хлоридов или сульфатов натрия или калия в количестве 0,5-3 мас.%, сообщенным с дистиллятором.

СПОСОБ ПРОИЗВОДСТВА КРЕПКОГО СПИРТНОГО НАПИТКА ИЗПЛОДОВО-ЯГОДНОГО СЫРЬЯ

Изобретение относится к винодельческой промышленности и может быть использовано для производства крепких спиртных напитков из плодово-ягодного сырья. Способ производства крепкого спиртного напитка из плодово-ягодного сырья предусматривает подготовку сырья, дробление, прессование, сбраживание арбузного сока на чистой культуре дрожжей, осветление сброженного сока, перегонку с выделением спиртового дистиллята и последующим настаиванием последнего в присутствии кислорода на дубовой клепке, а также осветление и фильтрацию, в качестве плодово-ягодного сырья используют целые плоды арбуза, при этом отбор арбузного спиртового дистиллята производят при достижении крепости последнего не менее 40 об.% спирта, который сначала выдерживают только в присутствии кислорода в течение не менее 90 суток, а затем настаивают на обработанной теплом дубовой клепке в присутствии кислорода в течение не менее 180 суток, причем арбузный спиртовый дистиллят, содержащий более 40 об. % спирта, доводят до потребительской ...

СПОСОБ ПРИГОТОВЛЕНИЯ АЛКОГОЛЬНОГО НАПИТКА

Лизатный материал готовят путем воздействия на дрожжевую суспензию высокой концентрации, полученную из промытых осадочных дрожжей виноделия или из разводки чистой культуры дрожжей, акустическим полем с частотой колебаний 10-50 кГц, интенсивностью колебаний 0,5-40 Вт/см2 в течение времени воздействия от 20 сек до 30 мин и периодичностью воздействия от 1 до 5 раз в течение общей продолжительности процесса 1-3 суток. Затем его делят на три части в соотношении 3:2:1, добавляют в количестве 0,001-0,5% к сухому веществу дрожжей в первую часть ферментный препарат липолитического действия, во вторую часть - протеолитического действия, а в третью часть - гемицеллюлазного действия и выдерживают при температуре 10-70°С в течение 0,5-48 часов. Вносят большую часть лизатного материала в виноматериал в количестве 1,0-5,0% к его объему и выдерживают не менее 1 суток при температуре 10-15°С, подвергают перегонке с получением дистиллята или молодого спирта. В него вносят среднюю часть лизатного материала ...

СПОСОБ ПЕРЕРАБОТКИ СУШЕНОГО ВИНОГРАДА

Изобретение может быть использовано в винодельческой промышленности, Сушеный виноград заливают водой с температурой 90-95oC в соотношении 1-2:3, настаивают сусло на мезге в течение 8-12 ч. Жидкую фазу декантируют и сбраживают до остаточного содержания сахара 7-18%, снимают с осадка, спиртуют до кондиций готового продукта, выдерживают в течение 1 месяца, осветляют и фильтруют с получением виноматериала. Мезгу спиртуют до крепости 70-75oC, выдерживают 5-8 дней и прессуют с получением твердой фазы и сусла. Сусло спиртуют до кондиций готового продукта и смешивают с ранее полученным виноматериалом перед его выдержкой. Твердую фазу разбавляют водой в соотношении 1: 2-3, сбраживают насухо, отделяют от мезги и перегоняют с получением спирта. Изобретение позволяет производить вино и спирт в течение всего года из сушенного винограда, который содержит те же вещества, что и виноград, в концентрированом виде, при этом получать вино любой кондиции. Более рационально и комплексно используется исходное ...

Дистиллятор колонного типа с дефлегматором

Полезная модель относится к спиртовому производству, в частности к аппаратам для получения пищевого этилового спирта. Дистиллятор содержит перегонный куб со сливным вентилем, съемную крышку, оснащенную температурным датчиком и клапаном сброса давления, царгу, дефлегматор, поворотный патрубок без термометра, поворотный патрубок с термометром и холодильник, причем в межтрубном пространстве дефлегматора установлены неполные поперечные перегородки, увеличивающие путь прохождения хладагента. Технический результат - повышение качества очистки конечного продукта и увеличение удобства обслуживания устройства.

СПОСОБ ПОЛУЧЕНИЯ СПИРТА

Изобретение относится к производству спирта с различными добавками. Способ получения спирта включает в себя подготовку сырья, сбраживание, ректификацию. На стадии ректификации на входе или выходе колонны окончательной очистки дозированно вводят водно-спиртовые экстракты биологически активных веществ из растительного сырья и/или денатурирующие вещества, или душистые вещества, или растворы органических люминофоров. Изобретение позволяет эффективно контролировать процесс изготовления и расхода спирта.

СПОСОБ ПОЛУЧЕНИЯ КОНЬЯЧНОГО СПИРТА

Изобретение предназначено для использования в винодельческой промышленности, в частности для получения коньячного спирта. Способ предусматривает получение сусла, его сбраживание, осветление, перегонку и контактирование полученного коньячного спирта с лигнинсодержащим материалом в присутствии кислорода. Перед сбраживанием повышают кислотность исходного сусла, после чего неосветленный высококислотный коньячный виноматериал обогащают автолизатами дрожжей. Полученный после фракционной перегонки коньячный спирт подвергают кипячению в присутствии лигнинсодержащего материала, в качестве которого используют подверженные термообработке древесину виноградной лозы или дубовые листья. Кислотность исходного сусла регулируют путем обработки его сернокислым кальцием, а обогащение автолизатами дрожжей неосветленного виноматериала осуществляют путем тепловой обработки и выдержки. Для достижения максимального результата целесообразно перед кипячением в разбавленный до 50 об. % и насыщенный кислородом коньячный ...

СПОСОБ ПРОИЗВОДСТВА ДИСТИЛЛЯТА

Смешивают головную и хвостовую фракции, выделенные при перегонке виноматериалов или спирта-сырца. К полученной смеси добавляют дрожжи в количестве 8-20%, после чего перемешивают 2-4 раза в сутки до получения однородной смеси и выдерживают до осветления. Осветленную часть смеси отделяют от дрожжевого осадка, разбавляют ее водой до крепости 5-7% об. и выдерживают 24-72 часа. После выдержки осветленную часть смеси смешивают с виноградным суслом или яблочным соком, или диффузионным соком виноградных выжимок, находящихся в начальной стадии брожения до достижения сахаристости в смеси 3-5%. Вносят в нее мочевину из расчета 100-200 мг на 1 литр смеси, сбраживают до полного выбраживания сахара. Сброженную смесь нагревают до 70-85°С, оставляют на самоостывание до нормальной температуры и осветление, отделяют от дрожжевого осадка и подвергают фракционированной перегонке. Изобретение обеспечивает улучшение качества дистиллятов на 0,5-0,8 баллов по 10-ти бальной оценке, увеличение выхода дистиллята ...

СПОСОБ ПОЛУЧЕНИЯ КОНЬЯЧНОГО СПИРТА, ОБОГАЩЕННОГО ЭНАНТОВЫМИ ЭФИРАМИ

Собирают дрожжевые осадки в жидком виде, оставшиеся после брожения виноматериала после 1-й переливки не позднее чем через 60 суток, затем производят их десульфитирование и последующую перегонку на спирт-сырец с массовой концентрацией спирта 25-40%. Полученный спирт-сырец добавляют в количестве до 25% абсолютного алкоголя к перегоняемому виноматериалу. Это обеспечивает создание способа с возможностью получения высококачественных коньячных спиртов, обогащенных энантовыми эфирами, для производства коньяка и других крепких напитков.

БРЕНДИ "АРМЕНЯК"

Изобретение может быть использовано в винодельческой промышленности. Бренди "Арменяк" крепостью 40% об. содержит следующие ингредиенты, дал на 1000 дал готового продукта: винный дистиллят 500 - 550; экстракт виноградной лозы экстрактивностью не менее 5 г/дм3 - 30 - 50; винный дистиллят, выдержанный на виноградной лозе не менее 1 года, 75 - 125; сахарный сироп или крахмальная патока с содержанием сахаров в пересчете на инвертный сахар 60 - 70 г/100 см3 - 13 - 15; водно-спиртовая жидкость остальное. Изобретение позволяет получить бренди с более ярко выраженной типичностью, зрелостью и повышенными органолептическими качествами.

СПОСОБ УТИЛИЗАЦИИ ТЕПЛА БАРДЫ

Изобретение относится к спиртовой промышленности и может быть использовано при производстве этилового ректификованного спирта. Способ предусматривает отвод горячей барды из бражной колонны, циркуляцию ее в замкнутом циркуляционном контуре в теплообменник, дополнительный подогрев острым паром до самоиспарения и циркуляцию образовавшихся в процессе самоиспарения паров на обогрев бражной колонны. Остаток барды и конденсат пара выводят из процесса. Давление барды перед циркуляцией 116 - 118 кПа, а после дополнительного подогрева - 120 - 125 кПа. Данное изобретение позволяет снизить теплоэнергозатраты на обогрев колонны и количество побочного продукта спиртового производства - барды, что решает задачу охраны окружающей среды. 1 ил.

БРЕНДИ

Изобретение может быть использовано в винодельческой и ликеро-водочной промышленности. Бренди содержит следующие ингредиенты при их соотношении на 1 л, мас. %: колер 0,5-1,5, сахарный сироп 2,0-3,0, крепленый виноматериал 4,5-5,5, ароматизатор "Бренди" 0,06-0,12, краситель "Карамель" 0, 002-0,1, бонификатор АМО-97 0,0005-0,004, спирт-перегон, полученный из спирта-сырца этилового, очищенного щелочью и перегонкой с отбором головной и хвостовой фракции, крепостью 65°, смешанный с обугленной и высушенной дубовой клепкой, прокипяченный, охлажденный и отфильтрованный 4,5-5,5, спирт-перегон, полученный из спирта-сырца этилового, очищенного щелочью и перегонкой с отбором головной и хвостовой фракции, крепостью (43-45)°, очищенный нейтральным сорбентом и отфильтрованный - остальное. Изобретение обеспечивает расширение ассортимента бренди, получение его с более высокими органолептическими показателями и низкой себестоимостью.

ДИСТИЛЛЯТОР

Изобретение относится к области устройств для ректификации различных жидкостей суббойлерной очистки путем испарения их при температурах ниже точки кипения с последующей конденсацией паров и может быть использовано для очистки, например, кислот, щелочей, спиртов, масел. В дистиллятор введен модуль подачи и регулировки расхода жидкости, соединенный с заливным штуцером, конденсатор выполнен в виде, по меньшей мере, одного цилиндрического модуля с осью симметрии O1-O2, герметично установленного на испарителе, и вторым сливным штуцером. Цилиндрический модуль содержит цилиндрический корпус с первым модулем охлаждения, включающим первую цилиндрическую стенку, и второй модуль охлаждения, расположенный внутри цилиндрического корпуса и представляющий собой стакан со второй цилиндрической стенкой и торцом. На цилиндрическом корпусе внутри него расположен сборник, сопряженный с первой цилиндрической стенкой, размещенный ниже торца и перекрывающий зазор между первой цилиндрической стенкой и второй цилиндрической ...

ТЕПЛОВОЙ НАСОС УСТРОЙСТВА ДЛЯ РЕКТИФИКАЦИИ ЭТИЛОВОГО СПИРТА

Тепловой насос устройства для ректификации этилового спирта содержит линию удаления спиртового пара из ректификационной колонны, соединяющую ее с испарителем через промежуточный теплообменник посредством соединения его линией циркуляции теплоносителя, которая дополнительно включает в себя последовательно теплообменник и змеевик куба колонны, линию подачи в испаритель хладагента через дроссельный клапан из компрессора. После компрессора она разветвлена на параллельные ветви, одна из которых проходит через теплообменник, установленный в линии циркуляции теплоносителя. В другой ветви установлен теплообменник с проходящей через него линией подачи исходной водно-спиртовой смеси в куб ректификационной колонны. Ветви линии объединены в одну общую линию подачи хладагента в испаритель, соединенную со змеевиком испарителя через дроссельный клапан, в которой установлен теплообменник с проходящей через него линией удаления хладагента из испарителя в компрессор. Изобретение обеспечивает повышение эффективности ...

Способ производства дистиллята из инулинсодержащего сырья

Изобретение относится к спиртовой промышленности. Способ получения дистиллята включает смешивание топинамбура сушеного с водой, подкисление сусла, внесение экзоинулиназы и активатора брожения и сбраживание сусла, отличающийся тем, что сбраживание проводят с использованием сухих спиртовых дрожжей, вносимых в количестве 150-200 мг/100 см3, далее осуществляют разделение сброженного сусла на две части в соотношении объемов 3:1, однократную дистилляцию части меньшего объема с получением возвратного дистиллята, который далее вносят в часть сброженного сусла большего объема до повышения крепости на 2,0-2,5 об.%, однократную дистилляцию последнего с получением дистиллята из инулинсодержащего сырья. Способ позволяет увеличить выход дистиллята на 1,5-2,0% и повысить его органолептические характеристики. 2 табл., 2 пр.

ПИЩЕВЫЕ ДОБАВКИ ИЗ ВИННОЙ БАРДЫ И СПОСОБ ИХ ПРОИЗВОДСТВА

... 1. Пищевая добавка, пригодная для перорального введения, содержащая антиоксидантный комплекс, полученный из винной барды, в комбинации с одним или более промоторами биодоступности, выбранными из группы, состоящей из полисахаридов и аминокислот. 2. Пищевая добавка по п.1, в форме композиции с замедленным высвобождением. 3. Пищевая добавка по п.1, в которой антиоксидантные комплексы являются веществами, полученными из барды от красного вина. 4. Пищевая добавка по п.1, в которой антиоксидантные комплексы являются веществами, полученными из барды от белого или розового вина. 5. Пищевая добавка по п.1, в которой антиоксидантные добавки выбраны из витамина С, экстрактов голубики, смородины, земляники и/или зеленого чая. 6. Пищевая добавка по п.1, в которой пищевые наполнители выбраны из ароматизаторов, консервантов, красителей и/или подсластителей. 7. Пищевая добавка по п.6, в которой ароматизаторы выбраны из группы, состоящей из лимонена, диэтилсукцината, гексилацетата, транс-гексенола и/или ...

СПОСОБ ПЕРЕГОНКИ

... 1. Способ перегонки, прежде всего этанола из затора, при осуществлении которого исходный поток подают в первую перегонную колонну (отпарную колонну), а отбираемый из нее дистиллят подают во вторую перегонную колонну (ректификационную колонну), отличающийся тем, что на первой и/или последней стадии исходный поток (1) и/или дистиллят (7), отбираемый из второй перегонной колонны (14), подвергают очистке мембранным методом разделения. 2. Способ по п.1, отличающийся тем, что в качестве мембранного метода разделения используют мембранную технологию. 3. Способ по п.2, отличающийся тем, что мембранная технология представляет собой динамическую фильтрацию через мембрану с поперечным движением потока. 4. Способ по п.1, отличающийся тем, что пермеат (3), полученный в результате мембранного процесса разделения исходного потока (1), подают во вторую перегонную колонну (14). 5. Способ по п.1, отличающийся тем, что концентрат (2), полученный в результате мембранного процесса разделения исходного потока ...

Способ производства дистиллята из малины

Изобретение относится к винодельческой промышленности. Свежие плоды малины измельчают до размера частиц 0,5-1,0 мм, проводят ферментативный гидролиз измельченного сырья мультиэнзимной композицией (МЭК), состоящей из ферментных препаратов Пектофоетидин П10Х и Вегазим ХЦ, взятых в соотношении 2:3, которую вносят в количестве 0,20-0,30 смна 1 кг сырья, в течение 1,0-1,5 ч при температуре 20-25°С. Затем малиновую мезгу с добавлением водно-спиртового раствора с объемной долей этилового спирта 65,0-75,0% в соотношении 1:1 подвергают мацерации в течение 2-3 суток. После чего мезгу разбавляют умягченной водой до крепости 12-13% об. и проводят фракционированную дистилляцию подготовленного сырья на установке прямой сгонки с получением дистиллята с объемной долей этилового спирта 80,0-85,0%. 3 табл., 3 пр.

СЕПАРАТОР ПРОМЕЖУТОЧНЫХ ПРИМЕСЕЙ

Изобретение относится к спиртовой отрасли, а именно к аппаратам, применяемым для разделения промежуточных примесей на верхние и нижние при периодической перегонке бражек из сахаросодержащего и крахмалосодержащего сырья. Сепаратор промежуточных примесей состоит из корпуса с патрубками для подвода спиртосодержащего пара из перегонного куба, отвода спиртосодержащего пара в колонну, для слива лютера, внутри которого расположен полый цилиндр с дном, имеющий патрубки для отвода нижних промежуточных примесей по паровой фазе в его верхней части и нижних промежуточных примесей по жидкостной фазе в нижней части, с возможностью использования патрубка для подвода спиртосодержащего пара для отвода лютера. Изобретение позволяет получить дистиллят с преимущественным содержанием верхних промежуточных примесей, обладающий характерными органолептическими свойствами. 2 ил.

Дистиллятор с установленными друг над другом сухопарниками

Изобретение относится к области устройств, предназначенных для очистки или дистилляции жидкостей путем их нагрева и последующей перегонки, и может быть использовано в различных отраслях промышленности. Дистиллятор с установленными друг над другом сухопарниками содержит последовательно соединенные перегонный куб, сухопарники и элемент конденсации дистиллята. Каждый сухопарник имеет общую поверхность с вышестоящим сухопарником, при этом сухопарники соединены разъемно. Технический результат: снижение энергоемкости процесса дистилляции. 9 з.п. ф-лы, 4 ил.

СПОСОБ ПОЛУЧЕНИЯ СЛИВОВОГО ДИСТИЛЛЯТА

... 1. Способ производства сливового дистиллята характеризуется тем, что сливу измельчают, мезгу нагревают до температуры 70-80°С, выдерживают при данной температуре в течение 30-60 мин, затем охлаждают до 38-42°С и вносят ферментный препарат Пектинлиаза РСА PEL в количестве 0,005-0,1 мас.%, ферментацию проводят при данной температуре в течение 2,5-4 ч, ферментированную массу охлаждают до температуры 20-25°С и в нее вносят разводку чистой культуры винных дрожжей, брожение ведут в анаэробных условиях до остановки брожения, после чего сброженную пульпу направляют на перегонку, которую проводят в ректификационной колонне с размещенной в ней регулярной насадкой, которая изготавливается из гофрированной нержавеющей или медной сетки с навивкой по спирали и снабженной дефлегматором и холодильником, причем отбор головной фракции осуществляют в объеме 2-3% абсолютного алкоголя в сброженной пульпе, затем приступают к отбору основной фракции и ведут его до содержания спирта в дистилляте 47-52 об.%, после ...

СПОСОБ ПОЛУЧЕНИЯ ЖИДКОГО КОДЖИ

... 1. Способ получения жидкого коджи, имеющего повышенную активность фермента, предусматривающий культивирование белой плесени коджи и/или черной плесени коджи в жидкой среде, содержащей источник азота, при использовании, в качестве культурального сырьевого материала, зерна, поверхность которого полностью или частично покрыта шелухой. ! 2. Способ по п.1, в котором источник азота включает нитратную соль. ! 3. Способ по п.1, в котором источник азота включает, по меньшей мере, один из группы, состоящей из дрожжевых клеток или их обработанных продуктов, шелухи и отрубей зерновых или их смеси с нитратной солью. ! 4. Способ по п.1, в котором жидкая среда содержит нитратную соль в концентрации от 0,05 до 2,0% (вес./об.). ! 5. Способ по п.2, в котором жидкая среда далее содержит фосфатную соль. ! 6. Способ по п.5, в котором жидкая среда содержит фосфатную соль в концентрации от 0,05 до 1,0% (вес./об.). ! 7. Способ по п.5, в котором жидкая среда далее содержит сульфатную соль. ! 8. Способ по п.7, в ...

СПОСОБ ПРОИЗВОДСТВА ДИСТИЛЛЯТА ИЗ ЗЕРНОВОГО СЫРЬЯ

Изобретение относится к винодельческой промышленности, а именно к способу получения дистиллятов для крепких напитков из зернового сырья. Способ включает измельчение сырья, смешивание помола с водой при гидромодуле 1:4-1:4,5, внесение амилолитических ферментных препаратов разжижающего действия, выдержку полученного замеса при температуре 40-45°C в течение 25-30 минут с дальнейшими выдержками при температуре 50-55°C в течение 1 часа, при температуре 60-65°C в течение 1 часа, при температуре 70-75°C в течение 45-50 минут и температуре 75-80°C в течение 5-10 минут, охлаждение, внесение ферментных препаратов осахаривающего действия, осахаривание, сбраживание осахаренного сусла с использованием сухих спиртовых дрожжей, вносимых в сусло в количестве 100-120 мг/100 смсусла, дополнительное внесение спирта-ректификата в сброженное сусло до повышения его крепости на 1,0-2,5% об., однократную дистилляцию с получением зернового дистиллята. Изобретение позволяет снизить энергозатраты на стадии водно-тепловой ...

Verfahren zur Nutzbarmachung der waehrend des Keimens und Darrens der Gerste entweichenden fluechtigen Geruchs- und Geschmacksstoffe

Klein-Schnaps-Brennereianlage

Verfahren zur kurzfristigen Herstellung und farblichen sowie geschmacklichen Veredelung eines Bio Apfelwein-Brandes

Aufgabe der vorliegenden Erfindung ist es, ein Verfahren zur kurzfristigen Herstellung und farblichen wie auch geschmacklichen Veredelung eines Bio Apfelwein-Brandes aus nicht mit Insektiziden oder Chemikalien behandelten Äpfeln, gekeltertem Most und Vergärung zu Apfelwein herzustellen, wobei einzig und allein zur farblichen und geschmacklichen Veredelung ein durch Hitze zuvor und Flüssigkeitsverdunstung produziertes Apfelsaftkonzentrat der gleichen Äpfel Verwendung findet.Ein Vorteil der erfindungsgemäßen Veredelung eines aus Bio-Apfelwein hergestellten Bio-Obstbrandes liegt insbesondere darin, dass der destillierte Obstbrand nach nur einem Brennprozess nicht langjährig in Holzfässern gelagert werden muss um die gewünschte Farbe und geschmackliche Weichheit zu erlangen, sondern durch Zuführung eines aus dem Bio-Apfelmost gewonnenen Konzentrats Farbe und mildsüßer Geschmack des jungen Destillats gleich nach Ende des Destillationsvorganges hergestellt werden können.Die Veredelung erfolgt ...

Elektromotorisch betriebene Küchenmaschine

Die Erfindung betrifft eine elektromotorisch betriebene Küchenmaschine (1) mit einem einen Elektromotor aufweisenden Basisgerät (2) und einem an dem Basisgerät (2) anordenbaren Zubereitungsgefäß (3), welchem Zubereitungsgefäß (3) eine Heizeinrichtung und ein Rührwerk (4) zugeordnet sind. Um die Küchenmaschine (1) zur Herstellung von Trinkalkohol vorteilhaft weiterzubilden, wird vorgeschlagen, dass die Küchenmaschine (1) eine mit dem Zubereitungsgefäß (3) verbindbare Destillationseinrichtung (5) aufweist, welche eine Dampfaufnahmeeinrichtung (6), eine Kondensationseinrichtung (7) und eine Flüssigkeitsausgabeeinrichtung (8) aufweist, wobei das Zubereitungsgefäß (3) und die Dampfaufnahmeeinrichtung (6) in verbundenem Zustand von Zubereitungsgefäß (3) und Destillationseinrichtung (5) eine Strömungsverbindung zueinander aufweisen.

Procedure and apparatus for producing whisky

Installation for the distillation of drinking alcohol, especially whiskey

Method and apparatus for separating a solution

In the present invention, a solution containing a target substance is atomized into a mist in an atomizer 1 to produce a mixed fluid of mist and air. In the collection of the mist from this mixed fluid, an air transmission membrane 51 of a pore size is used that transmits air but does not transmit the target substance contained in the mist. In the present invention, the mixed fluid is brought into contact with the primary surface of the air transmission membrane 51, and the pressure on the primary surface is made higher than the pressure on the secondary surface of the opposite side, whereby the air in the mixed fluid is let to pass through the air transmission membrane 51 to separate part or all of the air contained in the mixed fluid.

Freeze distillation process and alcohol-containing product

Fragrance compositions comprising benzo[4,5]thieno[3,2-B]pyran-2-one

BREWING AND DISTILLING

REDUCED ALCOHOL WINE

Installation for the distillation of drinking alcohol,especially whiskey

Improvements in and relating to spirit drinks

PRODUCTION OF ETHANOL BY EVAPORATIVE DISTILLATION

Proceeded for correction continues of a mixture of liquids containing of alcohols.

Process of rough sapogenin extraction of sheets of sisal plant.

PRODUCTION OF ETHANOL BY EVAPORATIVE DISTILLATION

ABSPERRVORRICHTUNG

SPIRITUOSE FROM COFFEE CHERRIES AS WELL AS PROCEDURE FOR THE PRODUCTION THE SAME

GAS LIQUID CONTACT DEVICE AND PROCEDURE.

IMPROVEMENTS FOR BREWING AND DISTILLATION.

DISTILLING APPARATUS WITH INCREASED CAPACITY FOR HIGH-QUALITY DISTILLATION

THERMALSTABLE ALPHA AMYLASE

REDUCED ALCOHOL SPIRITS

METHOD OF MANUFACTURING PLANT FINISHED PRODUCT

Method of manufacturing plant finished product

Process for preparing distilled liquor

Thermostable alpha-amylases

Enzyme complex from Trichoderma reesei and P. funiculosum enzymes

The invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.

LOW ALCOHOL WINE OR BEVERAGE PRODUCTION

LOW ALCOHOL WINE OR BEVERAGE PRODUCTION

DISTILLED LIQUORS AND SPIRITS HAVING THE FRESH AND NATURAL FRAGRANCE OF SHISO AND PROCESSES FOR PRODUCING THE SAME

Provided are liquors or spirits that compensate for the oily and grass-like smell of perillaldehyde, the primary aroma component of Perilla frutescens var. crispa (shiso), to ensure that the fresh and natural fragrance of shiso is developed in a balanced way. In the process of making distilled liquors or spirits, the temperature of the distillation feed charged into a distillation vessel is managed appropriately, whereby the aroma components of shiso used as part of the feed can be recovered in a balanced way to produce distilled liquors or spirits having the fresh and natural fragrance of shiso. According to the distillation method of the present invention, no extra equipment investment is required and distilled liquors or spirits of good quality can be obtained with a minimum production cost.

FLAVOR INFUSED ALCOHOLIC BEVERAGE AND METHOD OF MAKING THE SAME

The present invention is an alcoholic beverage having the sensory characteristics of a flavored distilled spirit. The method for making the alcoholic beverage includes suspending botanicals above a distilled spirit in a closed container and applying pressure to create interaction between the botanicals and distilled spirit.

METHOD FOR PRODUCTION OF LIQUID KOJI HAVING ENHANCED PLANT FIBER DIGESTIVE ENZYME, LIQUID KOJI PRODUCED BY THE METHOD, AND USE OF THE LIQUID KOJI

Disclosed is a method for production of a liquid Koji having an enhanced pla nt fiber digestive enzyme by using a liquid culture medium, without the need of using any expensive plant fiber digestive enzyme preparation or genetically modified bacterium. Also disclosed is a method for producing a dried liquid Koji product and an industrial alcohol (ethanol) using the liquid Koji. A method for production of a liquid Koji comprising the step of cultivating a Koji mold (a culture raw material) in at least one liquid culture medium selected from a liquid culture medium containing a grain whose surface is entirely or partly covered with at least a hull, a liquid culture medium containing a bean and/or a potato whose surface is covered with a hull and a liquid culture medium containing amaranth and/or quinoa receiving no pretreatment (e.g., grinding or crushing), wherein the amount of the culture raw material in the liquid culture medium is controlled to produce and accumulate at least glucoamylase ...

DEVICE AND METHOD FOR HEATING A FERMENTABLE STARTING MATERIAL FOR BEVERAGE PRODUCTION

The invention relates to a device and a method for heating a fermentable starting product in order to produce a beverage, comprising a line (1a) which is arranged within a combustion chamber (3) and via which a part of a heat dispensed from a heat source (11) in the combustion chamber (3) by means of a first heat transporting medium can be transported to the fermentable starting product flowing in the line (1, 1a, 1b). A heat store (5) arranged downstream of the combustion chamber (3) is used to store a part of the residual heat transported by means of the first heat transporting medium. The line (1, 1a, 1b) is arranged such that the fermentable starting product flowing in the line (1b) is pre-heated upstream of the combustion chamber (3) in a pre-heating chamber (19) by the heat stored in the heat store (5).

METHOD OF OBTAINING HEMP PLANT JUICE AND USE OF SAME FOR THE PRODUCTION OF BEVERAGES

The present invention relates to a method for producing beverages on the basis of juice from the hemp plant. The invention relates to a method for obtaining juice suitable for human consumption from the hemp plant, wherein the complete hemp stem is pressed after harvest without prior drying or retting. The invention further provides a method for obtaining juice from the hemp plant, wherein the upper leafy part of the hemp plant is cut, the leaves are stripped of the remaining stem, fibers and shives being separated from each other at the stem, the leafy part of the stem, the fibers and the shives being pressed individually under pressure and the so obtained pressed juices are being mixed in a controlled manner. In a yet further aspect, the invention relates to a method for the manufacturing of beverages on the basis of juice from the hemp plant, wherein the hemp juice is mixed with yeast and then fermented.

METHOD FOR PRODUCING ALCOHOL USING TREE AS STARTING MATERIAL AND ALCOHOL SOLUTION OBTAINED BY SAME

Provided is a method for producing alcohol for fuel or alcohol that is useful as a food by fermenting a tree that is difficult to ferment, the method characterized in comprising a step for obtaining a tree decomposition product by decomposing the desired tree into powdered form using mother cell lyases that are produced by the cytolysis that accompanies sporogenesis of the aerobic endospore-forming bacteria that are MRE symbiotic bacteria of the tree, a step for sterilizing the tree decomposition product, a step for the primary fermentation of the sterilized tree decomposition product using yeast cells, a step for the secondary fermentation by adding a yeast fungus to the fermented solution obtained by the primary fermentation, and a step for filtering the fermented solution obtained by the secondary fermentation, wherein the mother cell lyases are obtained by culturing the aerobic endospore-forming bacteria that are MRE symbiotic bacteria and bringing the culture solution to a depleted ...

TONYU AND A METHOD FOR PRODUCING THE SAME

Tonyu containing alcohol and the method for producing the Tonyu. Alcohol is added to beans soaked in water, Go or the liquid obtained after filtrating Go. Futher, Tonyu containing alcohol is distillated under reduced pressure to obtain Tonyu with high solid content.

TONYU AND A METHOD FOR PRODUCING THE SAME

Tonyu containing alcohol and the method for producing the Tonyu. Alcohol is added to beans soaked in water, Go or the liquid obtained after filtrating Go. Futher, Tonyu containing alcohol is distillated under reduced pressure to obtain Tonyu with high solid content.

Process for preparing spirits

Alcohol-free beer prodn. - by injecting hot beer under pressure into a vertical column

Practically alcohol-free beer is produced in heating filtered or centrifuged beer to 55 [deg.] C in a vessel in which the pressure is raised to 2 kg/cm2, and spraying the beer under pressure into the upper part of a vertical cylindrical column. The alcohol-free beer is recovered from the lower part of the column, and the alcohol is withdrawn through a pipe in the side of the column immediately above the lower part. The process gives a product contg. 0.2-1% alcohol and having organoleptic characteristics very like those of ordinary beer.

A high-efficient distillation plant for white spirit brewing

A and method for making same

Fermented grain distillation component for brewing luzhou-flavor liquor

Wine brewing distillation equipment

Solid continuous distillation and classification continuous wine outlet device

Distilling pot for brewing wine

installation of alcohol rectification

ETHANOL PRODUCTION OF THE FERMENTATION, WITHOUT THE GENERATION OF STILLAGE USING TANGENTIAL FILTRATION

Se describe una metodología de fraccionamiento y obtención de los subproductos de valor agroindustrial proveniente de la fermentación alcohólica microbiana de azúcares o hidratos de carbono, por procesos de microfiltración, ultrafiltración, nanofiltración y ósmosis reversa, de aplicación para la producción de alcohol, etanol, etanol combustible o bioetanol, que evita la generación de vinaza. Reivindicación 1: Un proceso para la producción de alcohol etanol, etanol combustible o bioetanol por destilación sin la generación de vinaza, que comprende las etapas de: a) fermentar un material fermentable, obteniendo como producto el mosto fermentado; b) centrifugar el mosto fermentado, obteniendo como producto en el sobrenadante: vino centrifugado; caracterizado porque también comprende las etapas de: c) microfiltrar el vino centrifugado, obteniendo como producto en el permeado vino microfiltrado; d) ultrafiltrar el vino microfiltrado, obteniendo como producto en el permeado: vino ultrafiltrado ...

DISPOSITIVO DE CONTATO DE CONTRA-CORRENTE OU COLUNA DE DESTILACAO,SISTEMA PARA REDUZIR O CONTEUDO ALCOOLICO DE UMA BEBIDA CONTENDO ALCOOL,SISTEMA PARA REDUZIR O CONTEUDO ALCOOLICO DE VINHO,SISTEMA PARA REMOCAO DE AROMA E/OU SABOR DE UM SUCO DE FRUTA,SISTEMA PARA DESSULFURIZAR UM LIQUIDO E PROCESSO PARA DESTILAR,DESTILAR POR FRACIONAMENTO OU REMOVER UM COMPONENTE VOLATIL SELECIONADO,OU COMPONENTES DE UM LIQUIDO

cevada com baixos níveis de hordeína

Improved structure for distillation wine making machine

ALKOHOLFRITT VIN OCH SETT SAMT APPARAT FOR FRAMSTELLNING AV DET

ENZYME COMPLEX FROM TRICHODERMA REESEI AND P. FUNICULOSUM ENZYMES

The invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.

Fermented Malt Beverage

To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat/barley as a part of starting material, serving as a component A; and an alcohol-containing distillate obtained by distilling an alcohol-containing material at least partly made of wheat/barley, serving as a component B; and is produced by adding the component B to the component A. Preferably, the component A is beer, and the component B is mugi shochu.

MIXTURE OF STRAWBERRIES AND CHERRIES SPIRITS AND PRODUCTION METHOD THEREOF

Mixture of strawberries and cherries spirits can be produced by alcoholic fermentation. They result from the distillation of these fruits, which thrive in Western Macedonia, Greece. The spirits are unique because the mixture of these fruits create a fine fruity aftertaste and spread a pleasant aroma making it suitable for every social occasion.

СПОСОБ ПРОИЗВОДСТВА СПИРТА

Изобретение относится к спиртовой промышленности. Способ предусматривает спиртование сахарсодержащей среды до объемной доли этилового спирта 2,5-5,0% вторичным сырьем спиртового производства, ее осветление, сбраживание, биологическое обескислороживание сброженной среды, проведение ее термической обработки и последующее выделение спирта. В качестве сахаросодержащей среды используют виноградное сусло или плодово-ягодный сок. В качестве вторичного сырья спиртового производства используют головные и/или хвостовые фракции, и/или спирт-сырец плодового, виноградного или спиртового производства. Изобретение позволяет получить спирты нового улучшенного типа, округлого вкуса с гармоничным сочетанием ароматических компонентов. 2 з.п. ф-лы, 1 табл.

УСТАНОВКА ДЛЯ ПОЛУЧЕНИЯ ДИСТИЛЛЯЦИЕЙ СПИРТНОГО НАПИТКА, В ЧАСТНОСТИ ВИСКИ

Установка для получения дистилляцией спиртного напитка, в частности виски, содержит дистилляционную колонну, многоступенчатое конденсаторное устройство, первая ступень которого выполнена в виде выпарного аппарата с падающей пленкой, соединенного с дистилляционной колонной через механический нагнетатель, ректификационную колонну, обогреваемую ребойлером дистилляционной колонны, сепаратор, подогревающий теплообменник, сообщенный с ректификационной колонной. Ректификационная колонна содержит более 50 тарелок, а конденсаторное устройство содержит подогреватель, расположенный за выпарным аппаратом с падающей пленкой. Механический нагнетатель состоит из нескольких механических компрессорных ступеней, последовательно соединенных. Изобретение обеспечивает снижение расхода энергии в дистилляционной колонне, поскольку механический нагнетатель сжимает не спиртовой выпар, а лишь водяной пар и исключает влияние на вкусовые качества питьевого спирта. 12 з.п. ф-лы. 1 ил.

СПОСОБ ПОЛУЧЕНИЯ АЛКОГОЛЬНОГО МЕДОВОГО НАПИТКА (ВАРИАНТЫ)

Способ включает приготовление медового раствора, сбраживание его при помощи дрожжевых культур, фильтрацию, дистилляцию с получением спирта-сырца и последующую фракционную перегонку. При приготовлении медового раствора, кроме меда, дополнительно используют сахаросодержащие продукты - сахар и/или патоку, при этом количество меда составляет не менее 15% от общей массы сахаросодержащих продуктов. Брожение проводят в два этапа: при температуре 16-30°С 6-8 суток и при температуре 3-5°С 8-14 суток, причем в начале второго этапа добавляют водный настой пряно-ароматических растений. В качестве пряно-ароматических растений используют, например, имбирь и/или кардамон, и/или кориандр, и/или гвоздику, и/или корицу, и/или базилик, и/или мяту, и/или душицу, и/или полынь, и/или зверобой, и/или тмин, и/или шалфей. Полученный при дистилляции спирт-сырец подвергают фракционной перегонке с отбором дистиллята крепостью 55-70 об.%, который после выдержки разбавляют очищенной водой до крепости 35-40 об.%. Спирт-сырец ...

СПОСОБ И УСТАНОВКА ДЛЯ ПОЛУЧЕНИЯ РЕКТИФИКОВАННОГО СПИРТА ИЗ ФРАКЦИЙ СПИРТОВОГО ПРОИЗВОДСТВА

Изобретение относится к производству ректификованного этилового спирта из фракций брагоректификации. Способ включает очистку спирта от головных и промежуточных примесей в эпюрационной колонне с гидроселекцией, отбор головных примесей из конденсатора эпюрационной колонны, укрепление эпюрата в спиртовой колонне, очистку спирта в метанольной колонне. Эпюрацию осуществляют в эпюрационной колонне при интенсивной подаче горячей воды для гидроселекции на верхнюю тарелку и в среднюю часть эпюрационной колонны. Головные и промежуточные примеси отбирают из конденсатора эпюрационной колонны. Промежуточные примеси отбирают из средней части спиртовой колонны и подают в среднюю часть колонны концентрирования головных и промежуточных примесей. Головную фракцию из конденсатора эпюрационной колонны подают в среднюю часть колонны концентрирования головных и промежуточных примесей. Концентрат головных и промежуточных примесей отбирают из дефлегматора и конденсатора последней. Лютерную воду из спиртовой колонны ...

СПОСОБ И УСТАНОВКА ДЛЯ ПОЛУЧЕНИЯ СМЕСИ ЭТАНОЛА И ВОДЫ

Изобретение относится к переработке отходов, а именно к получению из них этанола. Установка включает реактор, по меньшей мере, два соединенных между собой последовательно выпарных аппарата с падающей пленкой жидкости, конденсатор и трубопроводы для отведения ферментационного раствора из реактора и подачи его в выпарной аппарат, для отведения неферментированного вещества из реактора, для удаления воды из второго выпарного аппарата и для отведения нелетучих веществ из первого выпарного аппарата и возвращения их в реактор. Согласно настоящему изобретению поддающиеся ферментации сырьевые материалы, выбранные из сахаров и сырьевых материалов, способных гидролизоваться до поддающихся ферментации сахаров, ферментируют в реакторе. Во время ферментации раствор из реактора непрерывно подают в первый выпарной аппарат, в котором происходит испарение смеси этанола и воды. Полученный в первом выпарном аппарате пар конденсируют и конденсированную смесь этанола и воды концентрируют во втором выпарном аппарате ...

Дистиллятор колонного типа с тэном

Полезная модель относится к спиртовому производству, в частности к аппаратам для получения пищевого этилового спирта. Дистиллятор содержит перегонный куб со сливным вентилем, съемную крышку, оснащенную температурным датчиком и клапаном сброса давления, царгу, дефлегматор, поворотный патрубок без термометра, поворотный патрубок с термометром и холодильник, причем, в перегонный куб посредством быстросъемного соединения встраивается ТЭН с плавным регулятором мощности и датчиком уровня жидкости. Технический результат - повышение энергоэффективности устройства, возможность быстрой регуляции мощности нагрева, автоматический контроль выкипания жидкости из емкости, при сохранении удобства обслуживания и очистки устройства.

ДИСТИЛЛЯТОР ДВОЙНОЙ ПЕРЕГОНКИ

Полезная модель относится к области устройств, предназначенных для очистки или дистилляции жидкостей путем их нагрева и последующей перегонки, и может быть использована в различных отраслях промышленности. Техническим результатом, на достижение которого направлена заявляемая полезная модель, является снижение энергоемкости процесса двойной дистилляции. Сущность полезной модели заключается в том, что дистиллятор двойной перегонки содержит последовательно соединенные первый перегонный куб, элемент конденсации дистиллята, размещенный снаружи первого перегонного куба, и второй перегонный куб. В отличие от прототипа второй перегонный куб расположен внутри первого перегонного куба с образованием зазора между их поверхностями. 4 з.п. ф-лы, 4 фиг.

БРЕНДИ "ИМПЕРИАЛ"

Использование: в винодельческой промышленности. Сущность изобретения: бренди содержит следующие ингредиенты, дал на 1000 дал готового продукта: концентрат дубовый 20,0-30,0 экстрактивностью не менее 6 г/л, винный дистиллят 50,0-60,0 или ароматический компонент 2,0-3,0; виноматериал виноградный белый 45,0-50,0; водно-спиртовая жидкость - остальное.

БРЕНДИ "КОНТИНЕНТАЛЬ"

Использование: в винодельческой промышленности. Сущность изобретения: бренди "Континенталь" содержит следующие ингредиенты, дал на 1000 дал готового продукта: концентрат дубовый 25-35 экстрактивностью не менее 6 г/л; винный дистиллят 20,0-20,0 или ароматический компонент "Бренди" 2,5-3,5; крепленый виноградный виноматериал 35,0-40,0; ликер с содержанием сахара в пересчете на инвертный 60-70 г/100 cм3 23-25, водно-спиртовая жидкость - остальное.

СПОСОБ ПРОИЗВОДСТВА ДИСТИЛЛЯТА ИЗ МАНДАРИНОВ

Изобретение относится к винодельческой промышленности. Способ производства дистиллята из мандаринов включает инспекцию плодов, мойку, удаление кожуры, измельчение, внесение в полученную мезгу разводки чистой культуры винных дрожжей и сбраживание 70-80 % содержащихся в сырье сахаров, добавление в бродящую мезгу водно-спиртовой смеси с объемной долей этилового спирта 40-45 % в объеме, равном объему мезги, проведение мацерации в течение 2-3 суток при температуре 20-25 °С, слив жидкой фазы, введение в мезгу смеси мандаринового дистиллята и хвостовой фракции, полученных при дистилляции сброженной мандариновой мезги, взятых в соотношении (1,0-1,5):(5,0-5,5), в количестве, обеспечивающем крепость мацерируемой мезги 30-35 % об., проведение повторной мацерации, внесение в мезгу жидкой фазы, полученной после первой мацерации, разбавление водой до крепости 10-12 % об., внесение свежей кожуры в количестве 0,1-0,2 % от первоначального веса мезги и фракционированную дистилляцию. Изобретение позволяет ...

СПОСОБ ПРОИЗВОДСТВА КОНЬЯКА "БАСТИОН"

Изобретение может быть использовано в винодельческой промышленности. Купажируют коньячные спирты со средним возрастом 4, 5, 6, 8, 10, 20 лет выдержки с содержанием энантовых эфиров 3,1-7,0 г/100 мл а.а. и соотношением их к высшим спиртам 1,0-1,3, ароматических альдегидов, в том числе ванилина, 2,8-6,5 мг/100 мл а.а. и соотношением энантовых эфиров к ванилину 1,07-1,11, в количествах, обеспечивающих готовому продукту специфические “мыльные тона” с легким ванильно-цветочным оттенком. Для чего используют коньячные спирты, полученные перегонкой коньячных виноматериалов в присутствии натуральных собственных дрожжей с получением спирта-сырца, пофракционной перегонкой спирта-сырца с отбором головной, хвостовой и средней фракции. Перед перегонкой виноматериалы с дрожжами предварительно перемешивают по способу фирмы Реми Мартен. Отбор средней фракции проводят до крепости не ниже 60% об. и подвергают ее термообработке при 60-70°С в течение 1-2 суток, после чего ее выдерживают в бочках (на 30% новых ...

СПОСОБ ПРОИЗВОДСТВА СПИРТА ЭТИЛОВОГО РЕКТИФИКОВАННОГО

Изобретение относится к пищевой промышленности, в частности к спиртовой. Способ предусматривает эпюрацию в эпюрационной колонне, ректификацию эпюрата, доочистку потока ректификованного спирта на колонне окончательной очистки. Для этого на тарелку питания колонны окончательной очистки направляют весь поток спирта из ректификационной колонны. В процессе окончательной очистки из конденсатора колонны отбирают погон в количестве 1, 5-2%, содержащий метанол. Из зон, расположенных соответственно выше и ниже тарелки питания, выводят промежуточные примеси, преимущественно пропанол, изопропанол, двумя потоками. Спирт этиловый ректификованный отбирают из нижней выварной зоны этой колонны. При этом показатели готового продукта следующие: объемная доля этилового спирта, %, не менее 96,3. Проба на чистоту с серной кислотой - выдерживает. Массовая концентрация альдегидов, в пересчете на уксусный, в безводном спирте не более 2 мг/дм3. Массовая концентрация сивушного масла, в пересчете на смесь изоамилового ...

СПОСОБ ПОЛУЧЕНИЯ ВИШНЕВОГО ДИСТИЛЛЯТА

Измельчают плоды вишни, отделяют косточки и сбраживают мезгу в анаэробных условиях с использованием чистых культур винных дрожжей рода Saccharomyces. В сброженную мезгу добавляют вишневые косточки в количестве 0,5-1,5% от массы мезги и подвергают фракционной перегонке в медном аппарате однократной сгонки с системой парового нагрева, снабженном укрепляющей колонной и дефлегматором, с отбором головной фракции в объеме 1,5-2,0% от объема абсолютного алкоголя в сброженной мезге, средней фракции с объемной долей этилового спирта от 72 до 86% и хвостовой фракции. Головную и хвостовую фракции от 5 перегонок объединяют и проводят повторную дистилляцию с отделением головной и хвостовой фракций и вторичной средней фракции с объемной долей этилового спирта от 65% до 75%, последнюю объединяют со средними фракциями, полученными от предыдущих перегонок. Изобретение позволяет получить высококачественный вишневый дистиллят с ярким ароматом вишни и вкусом исходного сырья и повысить рентабельность производства ...

CACAO LIQUOR AND PROCESS FOR PRODUCING THE SAME

A novel cacao liquor and a process for producing the same are provided. The process for producing a cacao liquor specifically comprises the following steps: (1) preparing cacao beans; (2) milling the cacao beans and dipping in water; (3) steaming the cacao beans; and (4) after adding (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi)) water to the steamed cacao beans followed by alcohol fermentation. Between the step (3) of milling and dipping the cacao beans and the step (4) of the alcohol fermentation, it is also possible to prepare the starter step (3-1) wherein (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi) water are added to the steamed cacao beans to promote the proliferation of the yeast. 19-. (canceled)10. A method for producing cacao liquor comprising the steps of:providing cacao beans;milling the cacao beans into cacao meal;steeping the cacao meal in water;modifying the cacao meal into cacao paste;steaming the cacao paste;performing saccharification by adding an enzyme to the cacao paste while being maintained at a saccharification temperature,performing alcoholic fermentation by adding to the cacao paste (i) one or both of a koji and the enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (iv) water so as to make mash containing cacao; andpressing the mash to separate into a cacao liquor and cacao lees.11. The method according to claim 10 , wherein said saccharide-containing fruit or its juice includes at least one selected from a group that consists of a red grape claim 10 , a red grape juice claim 10 , raisins claim 10 , apples claim 10 , apple juice claim 10 , blueberries and blueberry juice.12. The method according to claim 10 , wherein said saccharide-containing fruit or its juice is added step by step to the cacao paste.13. The method according to claim 10 , wherein said koji is a rice koji.14. The method ...

MALT FERMENTED BEVERAGE

To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. 2. The malt fermented beverage according to claim 1 , wherein an alcohol content of the malt fermented beverage is from 3 to 8%.3. The malt fermented beverage according to claim 1 , wherein the ratio between an alcohol-containing material of the component A and an alcohol content from the alcohol containing distillate of the component B is in a range of 99.9:0.1 to 90:10.4. The malt fermented beverage according to claim 1 , wherein at least malt is used as a starting material for the alcohol-containing material of the component A.5. The malt fermented beverage according to claim 1 , wherein the alcohol-containing material of the component A is made of starting materials comprising malt claim 1 , hop claim 1 , and water.6. The malt fermented beverage according to claim 5 , wherein the other starting materials further comprise materials selected from the group consisting of rice claim 5 , corn claim 5 , sorghum claim 5 , white potato claim 5 , starch claim 5 , sugars claim 5 , wheat or barley other than malt claim 5 , a littering agent claim 5 , and a coloring agent.7. The malt fermented beverage according to claim 1 , wherein the alcohol containing material of the component A is beer or a low-malt beer beverage.8. The malt fermented beverage according to claim 1 , wherein the alcohol containing material of the component A is an alcohol-containing material having a malt proportion of 20% or higher.9. The malt fermented beverage according to claim 1 , wherein the alcohol-containing material of the component A is an alcohol-containing material having a malt proportion of 40% or higher.10. The malt fermented beverage according to claim 1 , wherein the alcohol-containing distillate of the component B is shochu (Japanese distilled liquor) claim 1 , whisky claim 1 , vodka claim 1 , or spirits.11. The malt ...

CARBONATION RETENTION AGENT FOR ALCOHOL-CONTAINING CARBONATED BEVERAGE

[Problem] Provided is a material that is capable of suppressing the loss of carbonation in an alcohol-containing carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage. [Solution] Addition of a water-soluble soybean polysaccharide into an alcohol-containing carbonated beverage that contains distilled liquor, not fermented liquor, as the alcohol source and does not contain any milk protein material suppresses the loss of carbonation over time to retain carbonation in the carbonated beverage for a long period of time, thereby reducing changes in flavor during a period from immediately after opening the container thereof to when drinking the beverage after storage. 1. A carbonation retention agent for an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material , the carbonation retention agent comprising:a water-soluble soybean polysaccharide.2. A method for retaining carbonation in an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material , the method comprising:adding a water-soluble soybean polysaccharide in manufacturing the alcohol-containing carbonated beverage.3. A method for manufacturing an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material , the method comprising:adding a water-soluble soybean polysaccharide.4. Use of a water-soluble soybean polysaccharide as a carbonation retention agent for an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material.5. The carbonation retention agent for an alcoholic-containing carbonated beverage according to claim 1 , wherein fruit claim 1 , fruit ...

Method for manufacturing a non-effervescent beverage comprising a clear spirit mixed with a fluorescent agent

The present invention relates to a method for manufacturing a non-effervescent alcoholic beverage, which consists of mixing a non-effervescent clear spirit with an agent that gives said beverage a fluorescent colour when exposed to ultraviolet light, said agent being riboflavin or quinine, said beverage being subsequently packaged, characterised in that: when said spirit is obtained by distillation and has an alcohol content of more than 20%, riboflavin is added in a proportion of less than 3 mg/100 ml or quinine is added in a proportion of less than 60 ppm; and when said spirit is obtained by fermentation and has an alcohol content of less than 20%, riboflavin is added in a proportion of more than 5 mg/100 ml or quinine is added in a proportion of 100 ppm.

COOK WATER PREHEAT USING EVAPORATOR VAPOR HEAT RECOVERY

Energy efficiency is improved in a grain alcohol production plant () by capturing heat energy that otherwise would be lost to the environment when stillage evaporator last effect vapors () are condensed to recycle their water content. The low temperature/pressure heat energy of these vapors is efficiently recovered and reused by placing the vapors in direct physical contact () with a working fluid () to form heated working fluid (), then using the heated working fluid directly in a process of the plant. In an embodiment, cook water used for the plant fermentation process is preheated by direct contact with stillage evaporator overhead vapor via one or more direct contact heat exchangers () and/or a thermocompressor (). 113-. (canceled)14. A system for a grain alcohol plant including an evaporator operable to remove moisture from a thin stillage and to produce an overhead vapor , a non-contact condenser configured to receive the overhead vapor and to produce a condensate , and a cook water system receiving the condensate , the system comprising:a direct contact device configured to place at least a first portion of the overhead vapor received from upstream of the non-contact condenser into direct heat exchange contact with cook water of the cook water system; anda fluid loop circulating the cook water from the cook water system, through the direct contact device, then back to the cook water system as a warm cook water mixture.15. The system of claim 14 , wherein the direct contact device comprises a direct contact condenser.16. The system of claim 14 , wherein the direct contact device comprises a first direct contact condenser claim 14 , the system further comprising:a thermocompressor comprising a suction side for receiving at least a second portion of the overhead vapor from upstream of the non-contact condenser and a motive side for receiving a plant process vapor, the thermocompressor operable to produce a vapor mixture; anda second direct contact condenser ...

SYSTEM & METHOD FOR THE RAPID AGING OF A DISTILLED ETHYL ALCOHOL WITH RF ENERGY

Provided is a system and method for rapid aging of a distilled ethyl alcohol. The system includes a vessel having at least one aperture suitable for the introduction of radio frequency (RF) energy at a preselected frequency selected to pass through transparent material and be absorbed by opaque material. The vessel has at least one liquid circulating system to circulate liquid from a lower portion of the vessel to an upper portion of the vessel. An RF generator provides the predetermined frequency by way of a waveguide to the aperture of the vessel. An oxygenator is provided to dispose oxygen within a liquid disposed within the vessel and outgas congeners from the liquid, the vessel further providing at least one vent structured and arranged to vent the outgassed congeners. An associated method of use is also disclosed. 1. A method for the rapid aging of distilled ethyl alcohol , comprising:providing a vessel having at least one aperture suitable for the introduction of radio frequency (RF) energy at a preselected frequency selected to pass through transparent material and be absorbed by opaque material, the vessel having at least one liquid circulating system structured and arranged to circulate liquid from a lower portion of the vessel to an upper portion of the vessel, the at least one aperture coupled to an RF generator structured and arranged to provide the RF energy at the preselected frequency;providing a substantially transparent distilled ethyl alcohol having a first proof;providing at least one unit of wood having a plurality of capillaries containing wood sugar;combining the distilled ethyl alcohol and the at least one unit of wood to provide an opaque mixture, the opaque mixture disposed within the vessel, the opaque mixture having a surface disposed below the at least one aperture;applying by the RF generator through the aperture, a constant RF energy at the preselected frequency, the applied constant RF energy heating the opaque mixture to expand the ...

APPARATUS, SYSTEM AND METHOD FOR FILLING A BEVERAGE CONTAINER

Exemplary embodiments include a filling apparatus that can be connected to a valve on a keg, such as a Sankey-D valve, and can be used to pour alcohol and other liquids into the keg, which may be pre-filled with a non-alcoholic drink mix. The filling apparatus has an upper structure which is coupled to a lower portion configured to mate with a keg valve. The filling apparatus may be designed to depress portions of the keg valve to allow for both filling and venting of the keg simultaneously. The filling apparatus may further be designed with features to prevent liquid escape during degassing of the keg. The filling apparatus may include a Sankey-D coupler or a coupler with a probe portion as the lower body portion. 1. An apparatus for filling a container with liquid , the container comprising a valve that seals the container and a locking recess to receive the apparatus , the apparatus comprising:an upper hollow body having a top opening and a bottom opening, the top opening enabling a liquid to be poured into the apparatus;a sliding piston movable mounted in the apparatus and extending through the upper hollow body though a lower portion of the apparatus, the sliding piston being movable between a first position wherein a liquid pathway though the apparatus is closed and a second position wherein the liquid pathway through the apparatus is open, wherein the liquid pathway extends from the top opening to the lower portion around a lower extremity of the sliding piston; a locking ring that locks configured to mate with the container and lock the apparatus into place; and', 'a probe that engages with the valve of the container to open at least a portion of the valve sealing the container., 'the lower portion extending from the upper hollow body and comprising2. The apparatus of claim 1 , wherein the container is a keg and the valve sealing the container comprises a ball valve and a ring valve.3. The apparatus of claim 2 , wherein the probe engages the ring valve and ...

SACCHARIFIED LIQUID, METHOD FOR PRODUCING SACCHARIFIED LIQUID, FOOD AND BEVERAGE, DISTILLED LIQUID FOR WHISKEY, AND WHISKEY

The wort of the present invention is obtained by using unmilled or slightly milled grain as a starch source and saccharifying starch contained in the starch source with a saccharifying enzyme derived from malt. 1. A wort obtained by using unmilled or slightly milled grain as a starch source and saccharifying starch contained in the starch source with a saccharifying enzyme derived from malt.2. The wort according to claim 1 , wherein the starch source is rice.3. The wort according to claim 2 , wherein the rice is brown rice.4. The wort according to claim 1 , obtained by using steamed grain as the starch source.5. The wort according to claim 1 , obtained by gelatinizing starch in the starch source by steaming claim 1 , and mixing malt to saccharify the gelatinized starch.6. The wort according to claim 1 , obtained from a mixture in which the ratio of the malt is 10 to 50 parts by weight to the total 100 parts by weight of the starch source and the malt.7. A method of producing wort claim 1 , comprising:saccharifying starch contained in a starch source with a saccharifying enzyme derived from malt, the starch source being unmilled or slightly milled grain.8. The method of producing wort according to claim 7 , wherein the starch source is rice.9. The method of producing wort according to claim 8 , wherein the rice is brown rice.10. The method of producing wort according to claim 7 , further comprising:a steaming step of gelatinizing starch in the starch source.11. The method of producing wort according to claim 7 ,wherein the starch in the starch source is gelatinized in a steaming step, and malt is mixed to saccharify the gelatinized starch.12. The method of producing wort according to claim 7 ,wherein a mixture of the starch source and the malt is used, and the ratio of the malt in the mixture is 10 to 50 parts by weight to the total 100 parts by weight of the mixture.13. A food or drink product obtained from the wort according to .14. The food or drink product ...

ANTIOXIDANT ENRICHED DISTILLED ALCOHOL PRODUCT AND PROCESS THEREFOR

A process for producing a distilled ethanol product comprising an antioxidant component and an ethanol component is described. In the process, plant matter containing antioxidants is washed, frozen and exposed to an input volume of ethanol. Antioxidants are ethanolically extracted from the frozen plant matter. The plant matter and the liquid ethanol fractions are then separated and the plant matter having antioxidants extracted therefrom is used to produce ethanol which is subsequently used to extract antioxidants from a second batch of plant matter. The ethanol fraction having antioxidants therein is stored or diluted for later use. 1. A process for producing an antioxidant containing distilled ethanol product comprising:freezing antioxidant containing plant matter, suitable for use in the production of ethanol, to render a frozen plant material;subjecting the frozen plant material to a volume of a distilled input ethanol product so as to ethanolically extract antioxidants from the frozen plant material and render an antioxidant-rich ethanol fluid mixture having therein remnant solid plant matter;separating the remnant solid plant matter from the antioxidant-rich ethanol fluid mixture so as to obtain said antioxidant containing distilled ethanol product; andproducing a subsequent distilled ethanol product from said remnant solid plant matter; the subsequent distilled ethanol product being used as the distilled input ethanol product in subsequent cycles for producing at least a further volume of said antioxidant containing distilled ethanol product.2. The process as defined in claim 1 , wherein the frozen plant material is subjected to the volume of distilled input ethanol product until the remnant solid plant matter is substantially devoid of antioxidants.3. The process as defined in claim 1 , wherein the distilled input ethanol product has an ethanol concentration of from about 70% to about 99%.4. The process as defined in claim 1 , wherein the frozen plant ...

System and method for redistilling alcohol

A system for redistilling alcohol includes a heating vessel configured to receive a continuous stream of liquid white spirit and vaporize the liquid white spirit and a flavor vessel in direct fluid communication with and downstream of the heating vessel. The flavor vessel houses various botanicals and allows the vaporized white spirit to passes over the botanicals, thereby vaporizing volatile compounds of the botanicals and flavoring the vaporized white spirit. The system further includes a condenser in fluid communication with and downstream of the flavor vessel to obtain a redistilled alcohol product. Methods of redistilling an alcohol are also provided.

HYDROALCOHOLIC EMULSION

The present invention relates to a hydroalcoholic emulsion comprising water, alcohol, fat and a plant-derived texturizer, wherein said plant-derived texturizer is in the form of fibers. 1. A hydroalcoholic emulsion comprising water , alcohol , fat and a plant-derived texturizer , wherein said plant-derived texturizer is in the form of fibers.2. The emulsion of wherein the plant-derived texturizer is in an amount of between 0.001 wt % and 10 wt %.3. The emulsion of claim 1 , wherein the texturizer is derived from a plant chosen from the group consisting of algae claim 1 , grains claim 1 , leguminous plants claim 1 , fruits and vegetables.4. The emulsion of claim 1 , wherein the texturizer is citrus fibers.5. The emulsion of claim 1 , wherein the plant-derived texturizer is citrus fibers and wherein said citrus fibers are in an amount of between 0.001 wt % and 5 wt %.6. The emulsion of claim 1 , wherein the alcohol is in an amount of between 5 vol % and 40 vol %.7. The emulsion of claim 1 , wherein the fat is in an amount of between 1 wt % and 30 wt %.8. The emulsion of claim 1 , having a viscosity in the range of between 5 mPa·s and 65 mPa·s.9. The emulsion of claim 1 , having a pH of 3-10.10. An alcoholic beverage comprising the emulsion of .11. The alcoholic beverage of claim 10 , wherein said beverage is wine-based or sprit-based.12. The alcoholic beverage of claim 10 , wherein said beverage is chosen from the group consisting of milk punch claim 10 , Alexander claim 10 , Pink Squirrel claim 10 , Golden Cadillac claim 10 , Irish Alexander claim 10 , Amaretto Cream claim 10 , Irish Whiskey claim 10 , Grasshopper and Cream Whiskey.13. A method for preparing the hydroalcoholic emulsion of any claim 1 , which method comprises the steps of:a) Providing a first mixture by mixing in water the plant-derived texturizer, the plant-derived texturizer being preferably citrus fibers;b) dispersing the mixture obtained at step a) with a shearing device to obtain a first sheared ...

STABLE MILDLY ACIDIC ALCOHOLIC MILK-AND/OR SOY PROTEIN-BASED DRINK

The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH ranging from 5.2-6.5 comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. The invention also relates to a method for preparing the drinks, comprising at least one or more milk and/or soy proteins, which method comprises: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d). 1. A method for preparing a stable alcoholic drink having a pH between 5.2-6.2 and comprising one or more proteins selected from milk proteins and soy proteins , alcohol and an alkylene glycol alginate , the method comprising the following consecutive steps:(a) mixing at least a portion of the one or more proteins and at least a portion of the alkylene glycol alginate in an aqueous medium to obtain a mixture;(b) setting the pH of the mixture to 3.5-4.5;(c) homogenizing the mixture obtained in step (b) to obtain a homogenate;(d) setting the pH of the homogenate to 5.2-6.2; and(e) mixing in alcohol and any residual portion of the one or more proteins and of the alkylene glycol alginate during or after one or more of steps (a)-(d).2. The method according to claim 1 , wherein the drink has a volume-surface average particle size distribution D(3 claim 1 ,2) of less than 2.0 microns.3. The method according to claim 1 , wherein the drink exhibits substantially no agglomeration or segregation when stored at room temperature for at least two months.4. The method according to claim 1 , wherein the drink further comprises one or more fats.5. The method ...

Spirit Obtainable From Wine And Comprising Taste- And Aroma Components Of The Wine, And Process For Its Production

The invention relates to a spirit produced exclusively from wine, the spirit containing 30-70% by volume of ethanol and having an extract content 0.5-5 times the extract content of the wine used for its production. The invention also relates to a process for producing a spirit that is produced exclusively from wine and contains 30-70% by volume of ethanol, the process comprising: 1. A spirit beverage produced exclusively from a wine , the spirit beverage containing 30-70% by volume of ethanol and having an extract content 0.5-3.5 times the extract content of the wine , the spirit beverage contains exclusively the components of the wine which is used for the production of said spirit beverage.2. The spirit beverage of claim 1 , wherein in the spirit beverage the original taste and aroma of the wine are retained.3. A process for producing a spirit beverage that is produced exclusively from a wine and contains 30-70% by volume of ethanol claim 1 , the process comprising:a) subjecting the wine to a vacuum distillation to obtain a wine alcohol containing 35-85% by volume of ethanol,b) continuing the vacuum distillation to result in wine water as a distillate that does not contain ethanol or contains a negligible amount of ethanol, and to obtain a wine concentrate as a distillation residue that does not contain ethanol or contains a negligible amount of ethanol,wherein, in the course of the vacuum distillation according to steps a) and b), the temperature of the wine and the liquid that is formed therefrom during the vacuum distillation and which contains the extract content of the wine is maintained at 25° C. or below, andwherein preferably a protective gas atmosphere is used for the vacuum distillation,and wherein the wine alcohol according to step a) is optionally obtained by subjecting an alcoholic fraction obtained by a first vacuum distillation to a vacuum or atmospheric redistillation,andc) combining an amount of the wine alcohol with an amount of the wine ...

ALCOHOL BEVERAGE CONTAINING FRUIT-JUICE-CONTAINING STORED UNDILUTED SAKE

The object of the present invention is to provide an alcohol beverage that simultaneously achieves the rich flavor of the fruit juice component and regulates the precipitation and flavor deterioration associated with long term storage. The effects of endowing a rich flavor from a fruit juice component to the alcohol beverage and effectively regulating the precipitation and flavor deterioration caused by storing the beverage for a long time results from using a stored base liquid obtained by mixing an alcohol and a fruit juice to achieve a mixture whose alcohol by volume is 13 to 20 v/v %, then storing the mixture. 1. A method for manufacturing a container-packaged alcohol beverage comprising the steps of:mixing a fruit juice and an alcohol whose alcohol by volume is 59 v/v % or higher to achieve a mixture whose alcohol by volume is 13 to 20 v/v %, and storing the mixture for 1 to 36 months;removing an insoluble solid matter from the stored mixture to obtain a stored base liquor;adding the stored base liquor to prepare an alcohol beverage; andfilling the prepared alcohol beverage into a container.2. The method according to claim 1 , wherein the mixture has a Brix value of 4 to 40.3. The method according to claim 1 , wherein the alcohol includes spirit.4. The method according to claim 1 , wherein the fruit juice is grape juice and/or citrus juice.5. The method according to claim 1 , wherein the fruit juice has a Brix value of 6 to 70.6. A container-packaged alcohol beverage obtained by: mixing a fruit juice and an alcohol whose alcohol by volume is 59 v/v % or higher to achieve a mixture whose alcohol by volume is 13 to 20 v/v % claim 1 , and storing the mixture for 1 to 36 months claim 1 , and adding a stored base liquor that has been obtained by removing an insoluble solid matter from the stored mixture.7. A container-packaged alcohol beverage manufactured by the method of .8. A method for improving preservability of an alcohol beverage comprising the steps of: ...

DISTILLED PLUM LIQUOR

An object of the present invention is to provide a technique for masking the bitterness and astringency of an unrefined distilled plum liquor. 1. A distilled plum liquor , comprising at least one selected from the following components , based on the total amount of the distilled plum liquor:(a) 0.6 to 75 ppm of isobutyric acid,(b) 12.6 to 85 ppm of acetic acid, and(c) 12.4 to 77 ppm of benzaldehyde.2. The distilled plum liquor according to claim 1 , comprising at least two selected from the components (a) to (c).3. The distilled plum liquor according to claim 1 , further comprising at least one selected from the following components claim 1 , based on the total amount of the distilled plum liquor:(d) 0.8 to 15 ppm of 2-methylbutyric acid,(e) 4.9 to 50 ppm of caproic acid,(f) 1.1 to 4.5 ppm of ethyl benzoate, and(g) 1.8 to 9 ppm of benzyl alcohol.4. The distilled plum liquor according to claim 1 , further comprising at least one selected from the following components claim 1 , based on the total amount of the distilled plum liquor:(h) 1 to 50 ppm of diethyl malate,(i) 0.1 to 2 ppm of diethyl succinate, and(j) 0.1 to 5 ppm of triethyl citrate.5. A distilled plum liquor claim 1 , comprising:at least one selected from (a) isobutyric acid, (b) acetic acid, and (c) benzaldehyde; andat least one selected from (h) diethyl malate, (i) diethyl succinate, and (j) triethyl citrate; [{'br': None, 'i': a', 'h, '[weight of ()/weight of ()]=0.04 to 4.8,'}, {'br': None, 'i': b', 'h, '[weight of ()/weight of ()]=0.79 to 5.4,'}, {'br': None, 'i': c', 'h, '[weight of ()/weight of ()]=0.78 to 4.82,'}, {'br': None, 'i': a', 'i, '[weight of ()/weight of ()]=1.0 to 125,'}, {'br': None, 'i': b', 'i, '[weight of ()/weight of ()]=21 to 142,'}, {'br': None, 'i': c', 'i, '[weight of ()/weight of ()]=20.6 to 129,'}, {'br': None, 'i': a', 'j, '[weight of ()/weight of ()]=0.35 to 47,'}, {'br': None, 'i': b', 'j, '[weight of ()/weight of ()]=7.75 to 55, and'}, {'br': None, 'i': c', 'j, '[weight of ...

THERMOREVERSIBLE GELATINIZED ALCOHOL-CONTAINING PRODUCT

The present invention relates to a thermoreversible gelatinized alcohol-containing product comprising water, gelatin, spirit or ethyl alcohol, and an acidifying agent, wherein the product is in the form of a liquid at room temperature and in the form of a gel between 0° C. and 10° C., as well as to the process fro preparing such a product. 2. The product according to claim 1 , further comprising a sweetening agent.3. The product according to claim 1 , further comprising an additional gelling agent different from gelatin.4. The product according to claim 1 , wherein said product contains from 0.01 to 0.2% (w/w) of said acidifying agent.5. The product according to claim 1 , wherein said acidifying agent is selected in the group consisting of citric acid claim 1 , malic acid claim 1 , tartaric acid and succinic acid.6. The product according to claim 1 , wherein said product contains from 0.6% to 3.3% (w/w) of gelatin.7. The product according to claim 1 , wherein said product contains a sweetening agent in a quantity such that the degree Brix of the product is comprised between 9% and 35%.8. The product according to claim 1 , further comprising at least one of a flavoring agent claim 1 , a preservative claim 1 , a salt or a food colorant claim 1 , or a combination thereof.9. The product according to claim 1 , further comprising edible food particles.10. The product according to claim 9 , further comprising gellan gum as an additional gelling agent.11. The product according to claim 9 , further comprising sodium citrate as a salt and acidifying agent.12. Use of a thermoreversible alcohol-containing product according to for preparing a solidified food product. This invention relates to a thermoreversible gelatinized alcohol-containing product and to a method for the manufacture of this product.Gelatinized products are known in the field. The central ingredient in these products is gelatin.Gelatin is an ingredient able to change a liquid into a solid gel by raising and ...

Automated Drink Mixing Machine

An automated drink preparation apparatus that is operable to assist in the preparation of mixed drinks such as but not limited to cocktails. The automated drink preparation apparatus further includes a housing having an interior volume. Operably coupled to the housing is a drink glass conveyor system that is operable to transport drink glasses disposed thereon. Disposed within the interior volume of the housing is a plumbing system containing a plurality of storage vessels, a delivery tube network and a mixing assembly. The mixing assembly further includes a mixing chamber and a multi-port solenoid valve. Mounted to the exterior of the housing is a display screen providing access to the operating software of the automated drink preparation apparatus. An age verification module is mounted to the housing and is operable to facilitate commencement of a self-service mode. A remote interface is further included. 1. An automated drink preparation apparatus comprising:a housing, said housing having a plurality of integrally formed walls, said housing having an interior volume;a conveyor system, said conveyor system being operably coupled to said housing, said conveyor system having a first portion and a second portion, said conveyor system operable to receive and transport a plurality of drink glasses;a plumbing system, said plumbing system being disposed within said interior volume of said housing, said plumbing system including a plurality of storage vessels, said storage vessels operable to receive, store ingredients required to produce a beverage, said plumbing system further including a mixing assembly, said mixing assembly being operably coupled to said plurality of storage vessels utilizing a multitude of delivery tubes;a central processing unit, said central processing unit having the necessary electronics to store, receive, manipulate and transmit data, said central processing unit operably coupled to said conveyor system and said plumbing system;an age ...

Method, cartridge and apparatus for mixing beverages

A method for semi-automatic preparation of a range of standard cocktails and/or long drinks, wherein each cocktail is a mixture of liquid and/or creamy base components, dosed according to official international standards, said method comprising at least the steps of a) providing a plurality of empty stackable capsules (), b) filling each capsule () with one or more standardized doses (D) of individual base components (B) of the cocktail to be prepared, c) sealing said capsules () with frangible walls () d) arranging said filled capsules () one on top of the other to form a stack (), e) sequentially piercing said capsules () to cause the base components (B) contained therein to flow out, f) collecting the base components (B) of all the capsules into a single receptacle (), g) mixing the base components (B) collected in said receptacle () to obtain the cocktail, h) transferring the cocktail into a container for consumption by a user. The empty capsules () have identical plan shapes and different heights (h), to define a limited number of capsule sizes (M) having different volumes (V), each capsule size (M) being dimensioned to contain a unit dose (D) of a base component of predetermined value, for preparing all the cocktails of the range, in combination with the other capsules () of the stack (). 1. A method for semi-automatic preparation of a range of standard cocktails and/or long drinks , wherein each cocktail is a mixture of liquid and/or creamy base components (B) , dosed according to official international standards , said method comprising at least the steps of:{'b': '2', 'a) providing a plurality of empty stackable capsules ();'}{'b': '2', 'b) filling each capsule () with one or more standardized doses (D) of individual base components (B) of the cocktail to be prepared;'}{'b': 2', '3', '4, 'c) sealing said capsules () with frangible walls (, );'}{'b': 2', '5, 'd) arranging said capsules () one on top of the other to form a stack ();'}{'b': '2', 'e) ...

STILL

A method of batch distilling including providing a first substrate that upon distillation releases vapour having deleterious sulfur compounds, providing an inert still, adding the first substrate to the still, installing at least one first reactive article in the still and subsequently performing a first distillation run on the first substrate, such that the installed at least one first reactive article has a first exposed area that is exposed to the distillate, and collecting a first desired fraction from the first run. The distillation during the collection of the first desired fraction is performed at a rate of less than 5 L/(hr*m2) of collected first fraction per first exposed area. Compatible still and kit are also provided. 3. The method of claim 1 , further comprising:subsequent to collecting distillate from the distillation run: disengaging the at least one first removable reactive article from the still,providing a second substrate;adding the second substrate to the still, andsubsequently performing a second distillation run on the second substrate.4. The method of claim 3 , further comprising:cleaning the at least one first removable article while performing the second distillation run.5. The method of claim 4 ,wherein the second substrate upon distillation releases vapour comprising deleterious sulfur compounds; installing at least one second reactive article in the still, and', 'subsequently performing a distillation run on the second substrate, such that the installed at least one second article has a second exposed area that is exposed to the distillate;', 'collecting a second desired fraction from the second distillation run;, 'the method further comprisingwherein the distillation during the collection of the second desired fraction is performed at a rate of less than 5 L/(hr*m2) of second substrate per second exposed area,whereby the deleterious sulfur compounds are reduced in the collected desired fraction to a desirable level.6. The method of claim ...

ALCOHOLIC BEVERAGE IN SELECTIVELY LIGHT-BLOCKING CONTAINER

An object of the present invention is to inhibit the generation of a deterioration odor under light from a packaged beverage comprising a distilled liquor and having a relatively low alcohol content, the packaged beverage whose state is visually perceivable from outside. In order to achieve this object, a package capable of selectively inhibiting the transmission of light at particular wavelengths is used. 1. A beverage packed in a package , the beverage comprising a distilled liquor and having an alcohol content of 1 to 20 v/v % , wherein the package has a clear section , wherein at least part of the clear section has an optical transmittance of not more than 70% in a region of at least 50% of the wavelength range of from 420 nm to 460 nm , and an optical transmittance of not less than 80% in the wavelength range of more than 540 nm but not more than 780 nm.2. The beverage according to claim 1 , wherein said at least part of the clear section further has an optical transmittance of not more than 70% in a region of at least 50% of the wavelength range of more than 460 nm but not more than 540 nm.3. The beverage according to [[ or ]] claim 1 , wherein the beverage contains linoleic acid.4. The beverage according to claim 1 , wherein the distilled liquor is a whiskey and/or a brandy.5. The beverage according to claim 1 , wherein the beverage is a carbonated beverage.6. The beverage according to claim 1 , further comprising a fruit juice.7. A method for inhibiting the generation of a deterioration odor from a beverage comprising a distilled liquor and having an alcohol content of 1 to 20 v/v % claim 1 , the method comprising the step of packing the beverage in a package claim 1 ,wherein the package has a clear section, wherein at least part of the clear section has an optical transmittance of not more than 70% in a region of at least 50% of the wavelength range of from 420 nm to 460 nm, and an optical transmittance of not less than 80% in the wavelength range of more ...

PROCESS FOR MAKING AN ALCOHOL-CONTAINING FROZEN COMESTIBLE AND PRODUCT THEREOF

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids and products thereof is provided. The process comprises rapidly solidifying an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing admixture. The single-phase solid alcohol-containing admixture, and/or pieces thereof, is then tempered by raising the temperature thereof so as to soften the single-phase solid alcohol-containing admixture and/or meld the pieces thereof into a single tempered mass. The single tempered mass is then re-hardened by reducing the temperature thereof. Also, a process for incorporating the single-phase solid frozen alcohol-containing admixture into a non-alcohol-containing composition is provided. 1. A process for the production of an alcohol-containing frozen comestible from a liquid composition comprising a sugar component , a fat component and a water component , comprising cooling said composition to effect solidification , characterized in that said composition further comprises an ethyl alcohol component and said cooling is provided at such a rapid rate by an initial cooling environment so as to effect simultaneous solidification of each of said components to provide a single-phase solid admixture at a solidification temperature.2. The process as defined in claim 1 , wherein the temperature differential between said initial cooling environment and said liquid composition is sufficiently large to effect said simultaneous solidification at said rapid rate.35-. (canceled)6. The process as defined in claim 1 , wherein said liquid composition is introduced to said initial cooling environment in a shower-type or drop-wise fashion to effect said simultaneous solidification.7. The process as defined in claim 1 , wherein said initial cooling environment is provided as a suitably cold contact medium and said liquid ...

SYSTEM AND METHOD OF LIQUID MEASURING AND MIXING AND DEVICES THEREOF

Described are a cocktail preparation system, a liquid measuring and mixing device, and a method of measuring and mixing liquids. A liquid measuring and mixing device involves a measuring cup comprising a circular cross-section and one or more protruding cavities thereof joined by a plurality of support members spanning a length of the circular cross-section, the one or more protruding cavities being of calculated volumes for the purpose of accurately measuring volumes of liquid. A cocktail preparation system includes the measuring cup as described in addition to a mixing cup within which the measuring cup fits to form a sealed cocktail shaker for the purpose of mixing of the measured volumes of liquid. A method of measuring and mixing liquids involves accurately measuring two or more volumes of liquid in the measuring cup, placing the measuring cup within the mixing cup, and subsequently shaking the combination to create a cocktail. 1. A cocktail preparation system comprising:a measuring cup comprising a circular cross-section and one or more protruding cavities thereof joined by a plurality of support members spanning a length of the circular cross-section, the one or more protruding cavities being of calculated volumes for the purpose of accurately measuring volumes of liquid for mixing; anda mixing cup within which the measuring cup fits to form a sealed cocktail shaker for the purpose of mixing of the measured volumes of liquid.2. The cocktail preparation system of claim 1 , wherein the support members are arcuate support members.3. The cocktail preparation system of claim 1 , wherein the measuring cup further comprises a tapered rim.4. The cocktail preparation system of claim 1 , further comprising:wherein the measuring cup further comprises a lipped rim, andwherein the lipped rim of the measuring cup rests on the rim of the mixing cup, allowing the measuring cup to fit within the mixing cup for easy storage.5. The cocktail preparation system of claim 1 , ...

METHOD FOR REFINING RECTIFIED ALCOHOL AND APPARATUS FOR IMPLEMENTING SAME

The present invention relates to the field of food industry and to pharmacology and medicine, and it is intended for refining water-alcohol mixtures by the way of de-rectifying and homogenizing those mixtures, and also it will find a wide application in manufacturing and processing beverages or liquid medicaments based on rectified spirit. The objective of the invention is to create such a method for refining rectified alcohol, which would ensure maximum improvement of a beverage by small changes in its structure while maintaining the original taste of the initial product, as well as creating a device for refining rectified alcohol that would ensure the high efficiency of the processes for de-rectifying and homogenizing of the beverage evenly throughout the rectifying column with minimal production costs. 1. A method for refining rectified alcohol by passing the alcohol through a rectifying column of a device and separating a rectified alcohol condensate in the form of a phlegma , wherein the rectified alcohol is fed into a head portion of the rectifying column , with a temperature gradient being maintained inside thereof , and a finished product is collected in the form of a phlegma at an outlet of the rectifying column , which is characterized by that (wherein) the temperature gradient is created across the width of the rectifying column , and the rectified alcohol is directed horizontally along a length of the rectifying column and perpendicularly to the temperature gradient.2. An apparatus for implementing the method according to comprising:a rectifying column including a packing and having end openings for feeding an initial product and discharging a finished product in the form of a phlegma; anda heating element; anda cooling element;wherein the rectifying column is horizontally arranged, and the heating and cooling elements are located on the opposite sides of the rectifying column along the entire length thereof.3. The apparatus according to claim 2 , ...

Multiple Chamber Distillation Pot

A system including a distillation pot device; a dividing implement disposed on a proximate middle portion of the distillation pot device; a first chamber section disposed on a first side of the dividing implement, the first chamber section is configured to produce at least a first flavored drink or liquor; a first cap implement that is into engagement with a proximate top part of the first chamber section, said first cap implement is configured to capture rising steam from the first chamber section; a second chamber section disposed on a second side of said dividing implement that is configured to produce at least a second flavored drink or liquor; and a second cap implement, the second cap implement being into engagement with a proximate top part of said second chamber section, the second cap implement is configured to capture rising steam from the second chamber section. 1a distillation pot device;a dividing implement disposed on a proximate middle portion of said distillation pot device;a first chamber section disposed on a first side of said dividing implement, said first chamber section is configured to produce at least a first flavored drink or liquor;a first cap implement, said first cap implement being into engagement with a proximate top part of said first chamber section, said first cap implement is configured to capture rising steam from said first chamber section;a second chamber section disposed on a second side of said dividing implement, said second chamber section is configured to produce at least a second flavored drink or liquor; anda second cap implement, said second cap implement being into engagement with a proximate top part of said second chamber section, said second cap implement is configured to capture rising steam from said second chamber section.. A system comprising: The present Utility patent application claims priority benefit of the U.S. provisional application for patent Ser. No. 62/621,675, filed on 25 Jan. 2018 under 35 U.S.C. 119( ...

AUTOMATIC COCKTAIL MACHINE AND METHOD

Disclosed are an automatic cocktail machine and an automatic cocktail making method. Water, a carbonic acid gas cylinder and a plurality of cocktail materials are inputted. After a user's cocktail request is received, the cocktail request is compared with a list to determine the requested cocktail and read the cocktail recipe correspondingly. A bartending module is provided for adjusting and mixing water and the carbonic acid gas according to the cocktail recipe to form a carbonated water, and adjusted to a recipe temperature. An output module is provided for mixing an appropriate quantity of cocktail materials with the carbonic acid gas cylinder to output the cocktail. With this simple and convenient automatic cocktail machine, the users can get various cocktails quickly and enjoy different delicious cocktails. 1. An automatic cocktail machine , for making a plurality of cocktails , comprising:a raw material module, containing water, a carbonic acid gas cylinder having carbonic acid gas, and a plurality of cocktail materials;a processing module, including a plurality of cocktail recipes stored therein, and comparing a cocktail request with a list to find out and output the cocktail recipe corresponding to the cocktail request, after the processing module receives the cocktail request;a bartending module, electrically coupled to the raw material modules and the processing module, for regulating a quantity of the water and the carbonic acid gas outputted from the raw material module, mixing the water and the carbonic acid gas to form a carbonated water according to a recipe proportion of the cocktail recipe, and adjusting the carbonated water to a recipe temperature, after the bartending module receives the cocktail recipe; andan output module, electrically coupled to the raw material module and the processing module, and connected to the bartending module, for regulating the quantity of the cocktail materials outputted from the raw material module according to the ...

PROCESS OF IMPROVING THE FLAVOUR AND AROMA OF LIQUOR

The process of improving the flavour and aroma of liquor is an invention intended to mellow liquor flavours and aromas—like those of matured ones—and eliminate undesirable odours resulting from poor manufacturing process. The crux of the invention lies in a material which has unique properties and steps taken which include mixture preparation, selective optimisation of particles in liquor, separation of undesirable particles and arrangement of particles in liquor by relying on flow velocity, temperature, and electromagnetic field in controlling collision of particles in liquor. The output is liquor with rather unaltered physical appearance, ester and alcohol content, not causing irritated throat, burning stomach or nausea which results from uneven alcohol content throughout liquor's body. Besides, this process overcomes limitations of existing liquor treatment techniques; it does not bring more heavy metal residues to the output liquor or cause particles in liquor to become more volatile. 1. A process of improving the flavour and aroma of liquor comprising:a. Mixture preparation wherein pressure is applied to break down clusters of particles into smaller clusters;b. Selective optimisation of particles in liquor;c. Separation of undesirable particles;d. Arrangement of particles in liquor.2. The process of improving the flavour and aroma of liquor according to wherein mixture preparation involves a material which is edible claim 1 , odourless claim 1 , flavourless to slightly bitter claim 1 , solid claim 1 , having molecular weight between 800-55000 Dalton claim 1 , and immiscible with water.3. The process of improving the flavour and aroma of liquor according to wherein mixture preparation involves a gel composed of water and a material which is edible claim 1 , odourless claim 1 , flavourless to slightly bitter claim 1 , solid claim 1 , having molecular weight between 800-55000 Dalton claim 1 , and immiscible with water.4. The process of improving the flavour and ...

PERFECT POUR DRINK MIXER

The invention provides a multi-compartment container for storing and dispensing separately a plurality of consumable liquids that can be mixed in an accurate and repeatable manner. Each storage compartment within the container encloses a predetermined quantity of a consumable liquid, wherein the first compartment is filled with a first liquid and the other compartments are filled with second and third liquids. The individual storage compartments are structurally merged to form elongated dispensing compartments each with a first end and a second end, wherein a one-way outlet positioned at the first end and a one-way outlet located at the second end permits passage of liquid from the storage compartments into the corresponding dispensing compartments. Upon fully inverting the container, the designated outlet of each dispensing compartment is opened, wherein precise amounts of liquids in the first, second, and third compartments are dispensed at constant volume ratio using gravity. 1. A multi-compartment container having a dispensing end and a bottom ,the container having at least two separate liquid-storage compartments for storing and dispensing at least two distinct consumable liquids,said liquid-storage compartments comprise a respective at least first outlet and at least second outlet;the container comprising a mixing tap for controlling the flow of liquid from said liquid storage compartments into a liquid holding compartment and the respective at least first outlet and at least second outlet are between the liquid storage compartments and the liquid holding compartment for holding a beverage liquid from the liquid storage compartments;the container further comprising a controllable flow restriction element controlling flow from the least two separate liquid-storage compartments through the first outlet and the second outlet.the container further comprising a dispensing tap which controls flow of the beverage liquid mixture out of the liquid holding compartment; ...

DISTILLATION APPARATUS COMPRISING A CHAMBER FOR HOLDING MATERIAL TO BE EXTRACTED AND METHOD THEREOF

Apparatus for treating liquids, comprises•a vapour inlet (); •a vessel () for housing liquid, the vessel being in fluid communication with the vapour inlet; and, •a vapour outlet (); configured such that in use•vapour from the vapour inlet passes into liquid housed in the vessel; and•liquid from the vessel can interact with material housed in a chamber () in fluid communication with the vessel; •vapour from the liquid can pass to the vapour outlet. The apparatus can be used in distilling spirits in particular gin or rum. 2. Apparatus for treating liquids claim 1 , as claimed in claim 1 , in which the chamber is housed within the vessel.3. Apparatus for treating liquids claim 1 , as claimed in claim 1 , configured such that in use claim 1 , vapour passes directly from the vessel to the vapour outlet.4. Apparatus for treating liquids claim 1 , as claimed in claim 1 , in which the chamber is in fluid communication with the vessel via a perforated wall between the chamber and the vessel.5. Apparatus for treating liquids claim 1 , as claimed in claim 1 , comprising one or more: —additional vapour inlets; and/oradditional vessels; and/oradditional chambers; and/oradditional outlets.6. Apparatus for treating liquids claim 5 , as claimed in in which at least one vessel is in fluid communication with a plurality of chambers.8. Distillation apparatus as claimed in claim 7 , in which the source of vapour comprises a reservoir for raw material claim 7 , and a heat source for heating material housed in the reservoir.9. Distillation apparatus as claimed in claim 7 , in which the vapour outlet is in fluid communication with one or more vapour treatment chambers wherein vapour may interact with material present in the vapour treatment chambers.10. Distillation apparatus as claimed in claim 7 , in which the vapour outlet is in fluid communication with one or more vapour/liquid treatment chambers wherein vapour and refluxing liquid may interact with material present in the vapour/ ...

ALCOHOLIC BEVERAGES WITH HEALTH-BENEFITTING AND PROTECTIVE CHARACTERISTICS

An alcoholic beverage and method for production thereof are provided. The alcoholic beverage includes ingredients that enhance the flavor and taste profile and the health-benefiting and protective characteristics of the alcoholic beverage. The alcoholic beverage may include at least one of L-theanine, resveratrol, and epigallocatechin in effective amounts. 1. An alcoholic beverage comprising L-theanine in an amount ranging from about 0.02 mg/ml and 2.8 mg/ml.2. The beverage of claim 1 , further comprising epigallocatechin in an amount ranging from about 0.02 mg/ml and 2.9 mg/ml.3. The beverage of claim 1 , further comprising resveratrol in an amount ranging from about 0.02 mg/ml and about 2.2 mg/ml.4. The beverage of claim 3 , wherein the amount of resveratrol ranges from about 0.02 mg/ml to about 0.4 mg/ml.5. The beverage of claim 3 , wherein the amount of resveratrol ranges from about 0.06 mg/ml to about 0.3 mg/ml.6. The beverage of claim 1 , further comprising epigallocatechin in an amount ranging from about 0.02 mg/ml and 2.9 mg/ml and resveratrol in an amount ranging from about 0.02 mg/ml and about 2.2 mg/ml.7. The beverage of claim 1 , wherein the amount of L-theanine ranges from about 0.06 mg/ml to about 0.8 mg/ml.8. The beverage of claim 1 , wherein the amount of L-theanine ranges from about 0.06 mg/ml to about 0.3 mg/ml.9. The beverage of claim 2 , wherein the amount of epigallocatechin ranges from about 0.02 mg/ml to about 0.6 mg/ml.10. The beverage of claim 2 , wherein the amount of epigallocatechin ranges from about 0.06 mg/ml to about 0.5 mg/ml.11. The beverage of claim 1 , wherein the ready-to-drink alcoholic beverage comprises from about 3% ethanol to about 99% ethanol and is selected from a group consisting of:vodka, whisky, rum, tequila, gin, cognac, wine, and beer.12. The beverage of claim 1 , further comprising coenzyme Q10 in an amount ranging from about 0.06 mg/ml to about 2.5 mg/ml.13. The beverage of claim 1 , further comprising at least one ...

Airag Vodka and Method of its Production

Method of production of a new kind of alcoholic drink, named Airag Vodka. Airag Vodka is made purely from fermented horse milk called kurnis. The production process includes distillation and two-stage filtering. The production process entails no use of outside water to the raw material. Airag Vodka is original. It is uniquely distinct both from the traditional kumis moonshines and from traditional kinds of vodka made from vegetable material. 1. A new alcoholic drink called Airag Vodka:a) Based entirely on kumis made from horse milkb) Filtered with carbon and marble-sand filtersc) Containing from 38 to 40 percent alcohol by volume2. Method of production of claim 1 , wherein said Airag Vodka is produced from pure kumis by distillation claim 1 , filtering and blending to attain a 38 to 40 percent alcohol content.3. Name of the construed as general name of the said kind of alcoholic drink. The invention relates generally to a new kind of alcoholic drink, Airag Vodka, and the process of its production from kumis.Vodka has for many centuries been one of popular strong alcoholic beverages. It is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. Traditionally, vodka is made by distillation of cereal grains or potatoes that have been fermented, though some modern brands use other substances, such as fruits or sugar.In a number of countries with pastoralist nomadic tradition an alcoholic beverage called kumis has been known for millennia. First written description of its production is believed to be from Herodotus in his 5-century BC Histories, Kurnis is made by fermentation of mare's milk. It is mild in terms of alcoholic content, generally below 3 percent.On the basis of kumis a number of Mongolic and Turkic peoples, including Mongols and Altaians, have for centuries been making a stronger alcoholic beverage. It is called Arkhi in Mongolia and is widely produced in home conditions and consumed, especially in ...

Distilling apparatus and methods of using same

A method and apparatus for distilling alcohol or spirits where the distillation occurs, at least in part, in a glass or glass lined vessel. Surface reactions between copper or stainless steel, on one hand, and glass linings, on the other hand, are different. Distillation using glass or glass-lined vessels and condensers avoid the exposure to metals during the distillation and condensation, thus providing for an improved flavor in the resulting spirits.

Process and equipment for multistage, continuous fermentation, with ferment recovery, reactivation and recycling, for producing wines with a high alcohol content

Process for producing wines with a high alcohol content, using 4 or 5 fermentation bioreactors, wherein the ferment is recovered, reactivated and recycled by separating the yeast-free wine from the ferment, yeast treatment with acid, separating the cells from the weak water and reactivating the cells by adding nutrients. The fermentation step takes place in an equipment that has a novel design, as well as the separation step.

Distillation system

A pot distillation system, in particular for whiskey, includes a distillation bubble with a base equipped to heat an alcoholic liquid, and a top removing alcohol vapors. The alcoholic liquid in the base is heated by a heating unit having a heat exchanger which is in thermal contact with the alcoholic liquid and heated by water vapor. A condenser having a cooling water circuit recirculating cooling water across the condenser condenses the alcohol vapor supplied from the top. The cooling water circuit includes a separator which removes water vapor from the cooling water circuit. The water vapor removed by the separator is pre-compressed in a mechanical compressor and supplied to an intake port of a steam jet pump which is driven by water vapor from a water vapor source and which further compresses the pre-compressed water vapor, and the steam jet pump supplying the further compressed water vapor to the heat exchanger for heating same.

Blue Whiskey

The present invention is directed to a method of preparing a blue-colored whiskey by mixing methylene blue, pure alcohol and distilled water. This process creates a staining solution and would allow the staining solution be aged in a cask prior to adding the whiskey into the cask. The stained cask colors the whiskey solution. This whiskey making method is designed to generate blue whiskey in which the color of the distillate is not directly altered. Further, this method provides a new way of presenting such beverages to potential customers in a pleasing way that could potentially enhance market share, and provides a new method to change beverages into new and unusual colors which may provide fun and additional marketing/branding opportunities.

CANNABACEAE PLANT FAMILY FERMENTED AND DISTILLED FOOD GRADE ALCOHOL SPIRITS BEVERAGE

An alcohol spirits beverage made from a specific feedstock of Cannabaceae plant family agricultural waste and discarded plant components including the roots, stems, leaves and manufacturing waste streams from the medical and recreational Hemp and Marijuana industry and or industrial Hemp. 1. A Cannabaceae plant family food grade alcohol beverage , comprising:an alcoholic beverage derived from the Cannabaceae plant family after fermentation and distillation, the alcohol beverage including methyl alcohol within a range of 20 to 100 milligrams/100 milliliter, acetaldehyde within a range of 10 to 100 milligrams/100 milliliter, isoamyl alcohol within a range of 10 to 120 milligrams/100 milliliter, propanol within a range of 10 to 100 milligrams/100 milliliter, and esters within a range of 20 to 200 milligrams/100 milliliter, the alcoholic beverage having an alcoholic content at 68 degrees Fahrenheit within a range of 40% alcoholic volume at 80 proof and 60% alcoholic volume at 120 proof.2. The Cannabaceae plant family food grade alcohol beverage of claim 1 , wherein the alcoholic beverage has a pH within a range of 3.56 to 4.68.3. The Cannabaceae plant family food grade alcohol beverage of claim 1 , wherein the alcoholic beverage has a density within a range of 0.94480 to 0.96250 grams per cubic centimeter.4. The Cannabaceae plant family food grade alcohol beverage of claim 1 , wherein the alcoholic beverage has a viscosity within a range of 2.312 to 2.515 milliPascal-second.5. The Cannabaceae plant family food grade alcohol beverage of claim 1 , wherein the alcoholic beverage has a conductivity within a range of 32.90 to 52.10 microSiemens per centimeter.6. The Cannabaceae plant family food grade alcohol beverage of claim 1 , wherein the alcoholic beverage has a sound velocity within a range of 1592 to 1615 meters per second.7. The Cannabaceae plant family food grade alcohol beverage of claim 1 , wherein the alcoholic beverage has a refractive index within a range of 1. ...

INFRARED BASED BLENDING CONTROL

An apparatus for producing a blended alcoholic beverage includes a blender having first and second conduits for carrying respective first and second beverage ingredients, and corresponding flow-control valves for each conduit. These first and second conduits connect to a third conduit to form a blended stream that comprises the first ingredient and the second ingredient. An infrared sensor measures infrared absorption in the blended stream and provides a first signal to a controller that controls the flow-control valves based at least in part on the first signal. 1. An apparatus for carrying out in-line mixing to produce a blended alcoholic beverage , said apparatus comprising a blender , said blender comprising a first conduit , a second conduit , a third conduit , a first flow-control valve , a second flow-control valve , a first infrared sensor , and a controller , wherein said first conduit carries a first ingredient of said beverage , wherein said second conduit carries a second ingredient of said beverage , wherein said first flow-control valve controls flow in said first conduit , wherein said second flow-control valve controls flow in said second conduit , wherein said first and second conduits connect to said third conduit to form a blended stream that comprises said first ingredient and said second ingredient , wherein said infrared sensor is disposed to measure infrared absorption in said blended stream , and wherein said controller is configured to receive a first signal from said first infrared sensor and to control said first and second flow-control valves based at least in part on said first signal.2. The apparatus of claim 1 , further comprising a second infrared sensor disposed along said first conduit to measure infrared absorption of said first ingredient claim 1 , wherein said controller receives a second signal from said second infrared sensor and controls said first and second flow-control valves based at least in part on said second signal.3. ...

PERFECT POUR DRINK MIXER

The invention provides a multi-compartment container for storing and dispensing separately a plurality of consumable liquids that can be mixed in an accurate and repeatable manner. Each storage compartment within the container encloses a predetermined quantity of a consumable liquid, wherein the first compartment is filled with a first liquid and the other compartments are filled with second and third liquids. The individual storage compartments are structurally merged to form elongated dispensing compartments each with a first end and a second end, wherein a one-way outlet positioned at the first end and a one-way outlet located at the second end permits passage of liquid from the storage compartments into the corresponding dispensing compartments. Upon fully inverting the container, the designated outlet of each dispensing compartment is opened, wherein precise amounts of liquids in the first, second, and third compartments are dispensed at constant volume ratio using gravity. 1. A multi-compartment container having a dispensing end and a bottom ,the container having a longitudinal axis and at least two separate liquid-storage compartments for storing at least two distinct consumable liquids, said liquid-storage compartments each comprising a respective at least first outlet for a first of the at least two liquid-storage compartments and at least second outlet for a second of the at least two liquid-storage compartments;the multi-compartment container further comprising a mixing tap for controlling the flow of liquid from each of said two separate liquid storage compartments into a liquid holding compartment, wherein controlled flow of liquid from each of said two separate liquid storage compartments into the liquid holding compartment forms a beverage liquid mixture and the respective at least first outlet and at least second outlet for each of the liquid-storage compartments are between respective liquid storage compartments and the liquid holding compartment; ...

METHOD FOR DISTILLING BREWAGE UNDER REDUCED PRESSURE, METHOD FOR AGING BREWAGE, AND ALCOHOLIC BEVERAGE

As to a pre-produced brewage such as Japanese rice wine, a method for distilling a brewage under reduced pressure, which enables the increase in the alcohol concentration with low energy and in a short period of time without impairing the aroma and taste is provided. Provided is a method for distilling a brewage under reduced pressure, which is characterized by including: an alcohol vapor production step of producing vapor derived from a pre-produced brewage at a temperature of 55° C. or less by performing pressure reduction on the brewage; a condensation step of producing a condensate by cooling the vapor produced in the alcohol vapor production step; and a recovery step of recovering the condensate produced in the condensation step. 1. A method for distilling a pre-produced brewage under reduced pressure , comprising:an alcohol vapor production step of producing vapor derived from a brewage at a temperature of 55° C. or less by performing pressure reduction on the brewage;a condensation step of producing a condensate by cooling the vapor produced in the alcohol vapor production step; anda recovery step of recovering the condensate produced in the condensation step.2. The method for distilling a pre-produced brewage under reduced pressure according to claim 1 , whereinpressure is reduced to −85 kPa or less in the alcohol vapor production step.3. The method for distilling a pre-produced brewage under reduced pressure according to claim 1 , whereinthe vapor is cooled to 15° C. or more and 30° C. or less in the condensation step.4. The method for distilling a pre-produced brewage under reduced pressure according to claim 1 , whereinthe brewage is Japanese rice wine.5. The method for distilling a pre-produced brewage under reduced pressure according to claim 4 , whereinthe Japanese rice wine is refined sake.6. The method for distilling a pre-produced brewage under reduced pressure according to claim 5 , whereinthe refined sake is Junmai-shu (pure rice sake).7. A method ...

EXPEDITED METHOD FOR MAKING WHISKEY

A method for expediting the production of aged whiskey. The method uses a system including a tank with a lid containing charred wood slabs and a degasser connected via a conduit to a tube having a vacuum valve, a pressure release valve, and a vacuum gauge. Distillate is delivered to the tank and cyclical steps are applied to age the distillate while regulating the amount of vacuum developed in the tank. The degasser is energized and the vacuum valve is opened, subjecting the distillate to vacuum. The vacuum valve closed and the degasser is de-energized. The pressure in the system is held for approximately one minute. The pressure release valve is slowly opened, allowing the pressure to neutralize to atmospheric pressure. The pressure release valve is closed and the system sits for at least 1.5 hours. Finally, these cyclical steps are repeated for 21 days or more. 1. A method for producing aged whiskey comprising:(a) providing a system including a tank with a lid and a degasser connected via a conduit to a tube having a vacuum valve, a pressure release valve, and a vacuum gauge;(b) submerging charred wood slabs, each with at least one clean end grain, in clean water;(c) removing the slabs from the water and placing the slabs in the tank;(d) positioning pucks at intersections between the slabs to prevent the slabs from floating in the tank;(e) delivering to the tank distillate to be aged;(f) regulating the amount of vacuum developed in the tank;(g) energizing the degasser and opening the vacuum valve to subject the distillate to vacuum;(h) closing the vacuum valve and de-energizing the degasser;(i) holding the pressure in the system for approximately one minute;(j) slowly opening the pressure release valve, allowing the pressure to neutralize to atmospheric pressure;(k) closing the pressure release valve;(I) allowing the system to sit for at least 1.5 hours; and(m) repeating steps (f) through (l) in a cyclic pattern of aging, with a minimum of 1.5-hour intervals, for ...

Spirits prepared from cold brew coffee grounds

Several embodiments of the present disclosure relate to distilled coffee spirits, and techniques and methods for preparing the same. In some embodiments, a distilled coffee spirit is prepared by diluting cold brew coffee grounds into a fermentation mixture, fermenting the fermentation mixture with a fermentation agent, and distilling the entire fermentation mixture to produce a distilled coffee beverage.

Alcoholic beverage

An alcoholic beverage made up of distilled alcohol, deionized water and a protein. The protein is present in a concentration of 2-25 grams per liter of beverage.

Alternative method for rum production reducing pollution and bypassing upgrade of pollution controls

A method and process for producing a high quality, high-end ethanol product from a lower quality, low-end ethanol product. The method and process can eliminate or reduce waste disposal costs for a distillery constrained by its location from employing an acceptable, cost-effective waste disposal method.

Procede de fabrication d'une boisson alcoolisee a partir de caviar et produit ainsi obtenu

Procédé de fabrication d'une boisson alcoolisée comprenant une macération d'une solution alcoolisée avec un caviar pendant une période de temps prédéterminée, une dilution de ladite solution alcoolisée macérée par de l'eau et une distillation de ladite solution alcoolisée macérée préalablement diluée par de l'eau pour obtenir un distillat ainsi que les boissons alcoolisées fabriquées par le procédé selon l'invention.

METHOD FOR IMPROVING AFTERTASTE OF ALCOHOLIC BEVERAGES USING ALLULOSE

The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose. 1. An agent for improving an alcohol flavor of an alcoholic beverage , comprising allulose-containing saccharides and ethanol.2. The agent according to claim 1 , wherein the ethanol is present in an amount of 6 vol % to 70 vol % based on the total volume of the alcoholic beverage.3. The agent according to claim 1 , wherein the alcoholic beverage is a distillated alcoholic beverage.4. The agent according to claim 1 , wherein the alcohol flavor is a bitterness or smell of alcohol.5. The agent according to claim 1 , wherein improving the alcohol flavor comprises reducing or masking the alcohol flavor.6. The agent according to claim 1 , wherein the allulose is present in an amount of 50 parts by weight to 100 parts by weight relative to 100 parts by weight of the saccharides in terms of dried solid content.7. The agent according to claim 1 , wherein the allulose-containing saccharides is present in an amount of 0.1 g to 10 g per 1 L of the alcoholic beverage.8. The agent according to claim 1 , wherein the allulose is present in an amount of 5 g to 600 g per 1 L of the ethanol.9. A method of improving an alcohol flavor of an alcoholic beverage claim 1 , comprising:adding allulose to the alcoholic beverage; oradding allulose to a beverage, followed by adding ethanol to the beverage.10. Use of allulose-containing saccharides for improving an alcohol flavor of an alcoholic beverage. The present application is a continuation application of U.S. application Ser. No. 16/336,604, filed Mar. 26, 2019, which is a 371 application of PCT/KR2017/010847, filed Sep. 28, 2017, which claims priority to Korean Application No. 10-2016-0130094, filed Oct. 7, 2016. U.S. application Ser. No. 16/336,604 is herein incorporated by reference in its entirety.The present invention relates ...

LIQUOR DISTILLATION SYSTEM AND METHOD THEREOF

A liquor distillation system, comprising one or more channeled loops fluidly couplable to a boiler and a condenser, the condenser adapted to condense alcoholic vapors from a heated liquor wherein the one more channeled loops include an entrance point, an exit point, a split point, and a recombination point such that the heated liquor enters the one or more channeled loops from the entrance point, to the split point where the heated liquor is split into two separate opposite subchannels and recombined at the recombination point; one or more connection pipes adapted to connect the one or more channeled loops to another channeled ring; one or more drain valves; and a liquor outlet. 1. A liquor distillation system , comprising:one or more channeled loops fluidly couplable to a heating subsystem wherein the one more channeled loops include an entrance point, an exit point, a split point, and a recombination point such that a heated liquor enters the one or more channeled loops from the entrance point, to the split point where the heated liquor is split into two separate opposite subchannels and recombined at the recombination point;one or more connection pipes adapted to connect the one or more channeled loops to another channeled loop; anda liquor outlet.2. The liquor distillation system of further comprising a condenser claim 1 , the condenser adapted to condense alcoholic vapors from a heated liquor.3. The liquor distillation system of adapted to connect to a pot and a boiler.4. The liquor distillation system of further comprising a reflux subsystem.5. The liquor distillation system of further comprising quick release attachment for ease of cleaning.6. The liquor distillation system of wherein the one or more channeled loops further comprise a copper inside the one or more channeled loops claim 1 , and wherein the copper is at least one of a copper lining claim 1 , a bubble plate and a copper mesh adapted to reduce sulfur.7. The liquor distillation system of wherein ...

Method for preparing of alcoholic beverage using incubated wild ginseng root

A method for preparing an alcoholic beverage is provided to obtain an optimum functional liquor including incubated wild ginseng root which is able to inhibit excessive unique off-taste and off-flavor of an alcohol with maintaining deep unique taste and flavor of the incubated wild ginseng root by efficiently extracting effective ingredients of the incubated wild ginseng root through an optimized process. A method for preparing an alcoholic beverage comprises the steps of: (a) mixing ripe fruits and un-ripe fruits in a ratio of 80:20; (b) fermenting the prepared fruits in a closely sealed container to obtain a 30-35% alcoholic beverage; (c) separating the mash obtained from the step(b) into an alcohol liquid and remnants; and (d) putting 2-3 wt.% of incubated wild ginseng root in the alcohol liquid while putting the alcohol in a bottle.

一种甘蔗蒸馏酒的制作工艺

本发明提供了一种甘蔗蒸馏酒的制作工艺，包括如下步骤：（1）将选好的甘蔗榨汁，得到甘蔗汁和甘蔗渣；（2）将步骤（1）获得的甘蔗汁加入水果酵母，得到混合液；（3）将步骤（2）获得的混合液进行密封发酵20‑28h；并在在发酵过程中添加红糖，得到初步发酵液；（4）将步骤（1）获得的甘蔗渣加入发酵池，将步骤（3）获得的初步发酵液喷洒在甘蔗渣上，密封发酵5‑15天，得到醪液；（5）将步骤（4）获得的醪液进行蒸馏。本发明提供的一种甘蔗蒸馏酒的制作工艺，入口润喉，回味甘甜,清澈透明、香气突出，并伴有一种很自然的甘蔗清香味；口感很润，酒后不会上头，不会头疼和头晕，产生不适感；且酒中营养丰富，含有多酚、氨基酸、亚油酸脂等。

Method for producing kvass

FIELD: food industry. SUBSTANCE: invention relates to method for production of kvass. Method comprises preparation of recipe components, extraction of peppermint with liquid carbon dioxide to separate corresponding micella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 %, at microwave field power providing heating inside oyster plant pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnation with separated micella and simultaneous pressure increase, reducing pressure to atmospheric pressure value and simultaneous freezing of oyster plant, crushing, and mashing together with dry kvass bread and hot water, and settling three times digestion and separation of liquid phase from pulp in order to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic bacteria strains 11 and 13, blending with remaining sugar in form of white syrup, and bottling. EFFECT: method reduces duration of process and increases foam stability of end product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК C12G 3/08 (13) 2 584 811 C1 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015133608/02, 12.08.2015 12.08.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 12.08.2015 2 5 8 4 8 1 1 R U Адрес для переписки: 115583, Москва, ул. Генерала Белова, 55, кв. 247, Квасенкову О.И. (54) СПОСОБ ...

Способ производства алкогольных напитков с использованием икры и продукт этого производства

1. Способ изготовления алкогольного напитка, включающий следующие стадии: ! мацерация спиртового раствора с эксклюзивным пищевым ингредиентом в течение заданного периода времени, ! разведение указанного спиртового раствора водой, ! дистилляция указанного мацерированного спиртового раствора, предварительно разбавленного водой для получения спиртового погона, содержащего капли эфирного масла из икры. ! 2. Способ по п.1, отличающийся тем, что в дальнейшем он включает стадию охлаждения погона, ведущую к формированию капель предварительно дистиллированного эфирного масла икры. ! 3. Способ по п.1 или 2, отличающийся тем, что вышеупомянутый спиртовой раствор является продуктом предварительной дистилляции слабоалкогольной жидкости, желательно продукта брожения на основе фруктов, овощей (картофеля, свеклы…), круп (либо зерна) или даже растений (трав) - предпочтительно на основе зерна. ! 4. Способ по п.3, отличающийся тем, что указанный спиртовой раствор также разбавляют перед мацерацией - предпочтительно водой. ! 5. Способ по п.1 или 4, отличающийся тем, что объемное содержание алкоголя в указанном спиртовом растворе во время мацерации составляет около 60-85%, а лучше 65-75%, а еще лучше около 70%. ! 6. Способ по п.1 или 2, отличающийся тем, что упомянутая икра отобрана из группы икры дикой, полудикой или выращенной в рыбном хозяйстве рыбы - предпочтительно икры осетра, форели, пинагора, сельди, трески, улиток и любого другого вида рыбы, а лучше всего икры дикого осетра. ! 7. Способ по п.1, отличающийся тем, что этап вышеуказанной мацерации продолжается 15-30 дней - желательно с ежедневным периодическим помешиванием. ! 8. Способ по п.1, отличающ� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2010 128 068 (13) A (51) МПК C12G 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2010128068/10, 06.07.2010 (71) Заявитель(и): ФРАНКО Рензо (BE) Приоритет(ы): (30) Конвенционный приоритет: 07.07.2009 BE 2009/0414 (72) Автор(ы): ФРАНКО ...

一种复合桑葚果汁的制作工艺

本发明公开了一种复合桑葚果汁的制作工艺，涉及桑葚加工技术领域，该复合桑葚果汁的制作工艺包括步骤：桑葚汁制取→葛根汁制取→蓝莓汁制取→混合发酵→过滤→调配→灭菌冷却，首先选取新鲜成熟的桑葚果、葛根块茎以及蓝莓分别洗净榨取桑葚汁、葛根汁以及蓝莓汁，榨汁完毕进行混合发酵10～15天，发酵温度控制在28～30℃，发酵完毕进行过滤，制得上清液，然后在上清液中加入酒精度为53%的贵州飞天茅台，最后进行灭菌冷却灌装。本发明的复合桑葚果汁的制作工艺将桑葚、葛根、蓝莓混合发酵并调配以酒精度为53%的贵州飞天茅台，制备的复合桑葚果汁口感好，营养丰富，富含多种微量元素，通过将不易保存的浆果制成果汁可实现农产品的大规模商品转化。

一种高效节能的液态蒸馏酒连续蒸馏装置和蒸馏方法

本发明公开了一种高效节能的液态蒸馏酒连续蒸馏装置和蒸馏方法，所述的蒸馏装置包括原料罐、蒸馏塔、一级预热器、二级预热器、冷凝器、冷却器和收酒罐；原料罐依次连接一级预热器、二级预热器，最终与蒸馏塔顶部相连；蒸馏塔的顶部另有管道与一级预热器相连；一级预热器依次与冷凝器、冷却器相连；一级预热器、冷凝器和冷却器，其底部的管道汇总后通往收酒罐；蒸馏塔的底部与二级预热器相连，并最终流向废醪池。本发明的蒸馏装置充分利用系统内部酒汽和废醪的热量，不仅减少了热能浪费，而且节约了冷却水；而且本发明装置的蒸馏效率高，节约了进料、排糟时间，只需要一个蒸馏塔即可完成相同时间内多个蒸馏甑的产量，且占地面积小。

一种混合浆果白兰地及其制备方法

本发明提供一种混合浆果白兰地及其制备方法，属于浆果深加工和果酒制备技术领域。其由包括树莓、桑葚和黑枸杞的原料制备得到；所述树莓、桑葚和黑枸杞的质量比为50～70:10～30:10～30。所述制备方法包括：将预处理后的浆果按质量比混合破碎成浆，向浆液中加入护色剂，调糖，酶解，发酵，蒸馏即得。采用该方法制备得到的混合浆果白兰地风味独特、口感绵柔、饱满，营养丰富，产品无浑浊和沉淀现象，品质稳定。

复合型白酒

本发明提供了一种复合型白酒，这样酿制而成：采摘成熟新鲜的水果，分选、清洗、除杂、破碎，得水果浆汁；发酵；发酵汁液的糖度降至4%以下时，蒸馏，得第一水果蒸馏原酒，掐头去尾，得第一水果蒸馏原酒酒心，再蒸馏第一水果蒸馏原酒酒心，重复蒸馏和掐头去尾的工序，得水果蒸馏酒酒心；静置陈放老熟至少6个月；混合老熟好的水果蒸馏酒酒心和白酒原浆酒，得混合酒，调节该混合酒的酒精度，过滤，得复合型白酒。该复合型白酒的pH值接近中性，具有无限降度，无失光浑浊，且酒香丰满怡人、口味柔和细致等特点，非常符合当今新生代的消费群体求新求异的消费需求。

一种有助于纤体美容的部分发酵芦荟枸杞汁液及其制备方法

本发明公开一种有助于纤体美容的部分发酵芦荟枸杞汁液，其特征在于，包括以下重量份组分：枸杞果70-80、芦荟10-14、白木耳8-10、香菇4-6、左旋肉碱4-7、柠檬酸2-3、木瓜蛋白酶3-4、纤维素酶0.1-0.3、酵母菌0.1-0.2、黄原胶0.02-0.04、适量的水和适量的冰水混合物。本发明采用软冷冻技术进行软冷冻球磨和软冷冻液的冰水混合物发酵，实现了低温发酵，保证了原料中营养物质的完整性和活性物质的搞生物活性；另外，本发明在发酵后期重新泵如软冷冻原料，控制了低温发酵和部分发酵，降低了酒精度，采用枸杞、芦荟、左旋肉碱配伍增加了枸杞汁液的营养与功效。

Beverage compositions

Device to treat liquid product and create new one different from initial one

FIELD: packing industry. SUBSTANCE: device for treatment of a liquid product contained in a reservoir, including an alcohol-containing one, comprises a cartridge body with fillers and an air-conducting channel. Besides, the device comprises a body connected to a bottleneck, at the same time the cartridge body is installed inside the device body with the possibility to do a sliding tight joint. At the same time the device comprises a separating mechanism with a piston and a lift to uncouple and couple the inner space of the reservoir and the cartridge cavity, actuated with a stop cap, as well as a unit of air supply arranged below the cartridge and opened and closed with a piston of a separating accessory. EFFECT: provision of a new universal device for treatment and cleaning of a liquid product, design of which makes it possible to ensure uncoupling of the inner space of the reservoir with liquid product and the cavity with the cartridge fillers in storage and transportation of a product and their coupling at the moment of product consumption, and to arrange its automated speed assembly with improved tightness. 19 cl, 4 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 425 788 (13) C2 (51) МПК B65D 51/28 B01D 35/02 (2006.01) (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2009139967/12, 29.10.2009 (24) Дата начала отсчета срока действия патента: 29.10.2009 (72) Автор(ы): Жердев Павел Дмитриевич (RU), Кистерёв Валерий Евгеньевич (RU) (45) Опубликовано: 10.08.2011 Бюл. № 22 2 4 2 5 7 8 8 R U (54) УСТРОЙСТВО ДЛЯ ОБРАБОТКИ ЖИДКОГО ПРОДУКТА И СОЗДАНИЯ НОВОГО, ОТЛИЧНОГО ОТ ИСХОДНОГО (57) Реферат: Устройство для обработки жидкого продукта, находящегося в емкости, в том числе спиртосодержащего, содержит корпус картриджа с наполнителями и воздухопроводящим каналом. Кроме того, устройство содержит корпус, соединенный с горлышком бутылки, при этом корпус картриджа расположен внутри корпуса ...

Device for mixing alcohol

본 발명은 술 믹싱 장치에 관한 것으로, 특히 술잔을 회전 받침에 올려놓으면 두 종류의 술을 원하는 혼합 비율로 믹싱(mixing)하여 술잔에 공급해주고, 설정된 주량 이상이 되면 술의 공급을 차단하며, 술의 온도를 조절할 수 있는 술 믹싱 장치에 관한 것이다.

Guichang Chinese gooseberry fruit wine and preparation method thereof

本发明公开了一种贵长猕猴桃果酒及其制备方法，该猕猴桃果酒由如下质量份数的组份制成：冰糖0.5～1.5份，猕猴桃片10～15份，白酒15～25份；白酒的酒精度为45～55度。制备时先制备45～55度的白酒；然后取可溶性固形物达7%以上的贵长猕猴桃鲜果，削皮切片成厚度为2～5mm的薄片晾晒至表面未见水份；最后将冰糖或蜂糖、猕猴桃片和白酒按质量比例依次加入酒缸中浸泡后密封保存4个月以上，窖藏温度为15～25℃。本发明制备出的贵长猕猴桃果酒口感醇正、色泽俱佳、清澄莹润、香味浓厚，能较好地保留猕猴桃原有的营养品质，具有良好的食用价值和营养价值。

Method of producing ethyl alcohol

FIELD: alcohol industry.SUBSTANCE: invention relates to alcohol industry. Method for obtaining alcohol includes: breaking the grain of rye on a shock-activating action unit - a disintegrator to an average particle size of 160 microns, mixing with water at a ratio of 1:3.0, holding at 60 °C for 2.5 hours with continuous stirring, application of rehydrated yeast in an amount of 10yeast cells per 1 ml of wort, additive for nitrogen nutrition of yeast, fermentation for 62 hours at a temperature of 30 °C and separation of alcohol from the brew by brew-purification.EFFECT: method makes it possible to use raw materials of poor quality, to use native rye enzymes, which accompanies a decrease in the consumption of alcohol yeast and the production of mash with an increased alcohol content.1 cl, 1 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 670 156 C1 (51) МПК C12G 3/12 (2006.01) C12P 7/06 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК C12G 3/12 (2006.01); C12G 3/00 (2006.01) (21)(22) Заявка: 2017143750, 13.12.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: 18.10.2018 (45) Опубликовано: 18.10.2018 Бюл. № 29 Адрес для переписки: 197101, Санкт-Петербург, Кронверкский пр., 49, Университет ИТМО, ОИС и НТИ (73) Патентообладатель(и): федеральное государственное автономное образовательное учреждение высшего образования "Санкт-Петербургский национальный исследовательский университет информационных технологий, механики и оптики" (Университет ИТМО) (RU) (56) Список документов, цитированных в отчете о поиске: RU 2407798 C1, 27.12.2010. UA C 1 2 6 7 0 1 5 6 R U (54) СПОСОБ ПОЛУЧЕНИЯ ЭТИЛОВОГО СПИРТА (57) Реферат: Изобретение относится к спиртовой дрожжевых клеток на 1 мл сусла, внесение промышленности. Способ получения спирта добавки для азотного питания дрожжей, включает: разрушение зерна ржи на установке сбраживание в течение 62 часов при температуре ударно-активаторного действия - дезинтеграторе ...

A kind of continuous intelligent brewing system

一种连续智能酿酒系统包括链板提升机、连续洒甑，所述链板提升机出料口与所述连续洒甑进料口连接，配醅定量斗、润粮定量斗、稻壳定量斗、混合机沿所述链板提升机依次设置；所述连续洒甑包括导汽锥体、蒸酒筒体、导料锥体，在所述蒸酒筒体上端与导汽锥体大端面连接、下端与导料锥体大端面连接；所述蒸酒筒体上端设有分料部件，所述蒸酒筒体下端设有蒸发部件；所述导料锥体内设有出料部件。发明的优点是，利用一套蒸洒装置可以连续进行酿酒，即连续进料进行蒸煮连续出料，还可以降低蒸汽了的消耗。

Vodka and a process for the production of vodka

本发明提供了生产具有优良特性的伏特加酒的改进方法，包括将水和无水酒精混合，用活性炭处理，随后过滤，添加糖，芳香化合物以及其它任选成分，其特征在于将用活性炭处理之后的水和酒精混合物冷却到大约-10℃到-15℃，在该温度混合物保持大约4-8小时，之后过滤生成的混合物，逐渐升至室温，向滤液中添加芳香剂以及其它任选成分，以及任选地，装瓶之前在室温下再次过滤产生的混合物。本发明提供了一种新的伏特加酒，包含约35-50vol%的无水酒精的水溶液，4-6mMol/l的糖，0.05-0.2mMol/l的碳酸氢钠，以及最先流出的0.02-0.04vol%的亚麻籽提取物。

Vodka "vodka a" production method

FIELD: alcohol industry. SUBSTANCE: method includes sorting ethyl rectified "Lux" produced from selected corn from alcohol and drinking water corrected from artesian well. Sorting is mixed, filtered, passing through coal-cleaning battery and/or sorption-filtering elements of cartridge type of mari EPSF.UA ag0.4 , filled with activated carbon impregnated with silver, with filtration rate through one element with height of 1,000 mm from 3 to 21 dal/h. Vodka is delivered into a rendering tub. Honey natural is diluted with water with temperature of 70 °C in ratio of 1:5, thoroughly mixed, brought to a boiling point, stirred for 15–25 minutes, filtered in hot form and self-cooling to 10–20 °C. One pours 0.3–0.5 kg per 1,000 dal of corn vodka with a water-and-alcohol liquid with 50 % vol. at ratio of 1:10, stays in during 4.5–5.5 days while stirring, drained with infusion and filtered. In the rendering trough honey and infusion are successively introduced during 1.0–1.5 h stirring; vodka is delivered for rest for 1–3 months and subjected to control filtration. For production of 1,000 dal of vodka 3.8–4.2 kg of natural honey, 3.0–3.5 l of infusion of fortified grains of maize of the first drainage and the rest – rectified ethyl alcohol "Lux" and water as per calculation for 40 % vol. proof are used. EFFECT: invention allows to enhance the ready product quality. 1 cl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 707 136 C1 (51) МПК C12G 3/00 (2006.01) C12G 3/04 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК C12G 3/00 (2019.08); C12G 3/04 (2019.08) (21)(22) Заявка: 2019125153, 08.08.2019 (24) Дата начала отсчета срока действия патента: 22.11.2019 Приоритет(ы): (22) Дата подачи заявки: 08.08.2019 (45) Опубликовано: 22.11.2019 Бюл. № 33 2 7 0 7 1 3 6 R U (54) СПОСОБ ПРОИЗВОДСТВА ВОДКИ "ВОДКА А" (57) Реферат: Готовят сортировку из спирта этилового самоохлаждение до температуры 10-20°С. ...

Method for producing pineapple wine

本发明属于水果酒加工技术领域，尤其是一种菠萝酒的生产方法。发明提出一种不同于传统菠萝酒生产只使用菠萝果肉进行发酵的方法，加入了菠萝皮进行发酵、蒸馏，增加了菠萝皮的有效化学成分和营养成分，这些营养成分加入菠萝酒不但使果香味更加丰富饱满，也有独特的药理作用：更有利于人们的身体健康。其生产步骤是将菠萝带皮进行破碎、磨浆、发酵、蒸馏、橡木桶中陈酿，最后勾兑装瓶得菠萝酒成品。酿造的菠萝酒口感醇和、细腻、绵延，具有和谐的菠萝果香、陈酿橡木香和浓郁酒香，还有保健作用。

Method for producing kvass

FIELD: food industry. SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of hawthorn with liquid carbon dioxide to separate corresponding miscella, cutting girasol, drying in a microwave field to residual moisture content of about 20 % at microwave field power which provides heating inside chicory pieces to 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling. EFFECT: method reduces duration of process and increases foam stability of end product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК C12G 3/08 (13) 2 587 487 C1 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015123105/04, 17.06.2015 17.06.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 17.06.2015 C 1 R U (54) СПОСОБ ПРОИЗВОДСТВА ХЛЕБНОГО КВАСА (57) Реферат: Изобретение относится к технологии топинамбура, дробление и затирание совместно производства ...

Use of acetaldehyde in the fermentative production of ethanol

The instant invention relates to processes and systems for the fermentative production of ethanol. The ethanol is produced by fermenting a fermentable carbohydrate with a yeast, whereby acetaldehyde is externally supplied to the yeast cell for reducing glycerol by-product formation by the yeast cell, for improving the performance of yeast at high ethanol levels and/or for suppression of infections during the fermentation. The acetaldehyde that is externally supplied to the fermentation medium can be produced by catalytic oxidation of ethanol. Advantageously, acetaldehyde production from ethanol is integrated in a system for ethanol production. Thus, in another aspect the invention relates to a system for producing ethanol, e.g. an ethanol plant, which system, in addition to the usual means for fermentative production of ethanol, comprises a means for producing acetaldehyde by catalytic oxidation of ethanol. The invention further relates to a process for disinfecting fermentation equipment such as fermenters and bioreactors, as well as fermentations feedstocks, wherein the equipmentand/or feedstocksis disinfected with high concentrations of acetaldehyde, which are then diluted to non-toxic concentrations by addition of the fermentation medium.

Food product, production and application in the manufacture of fruit juice or wine.

Production technology of dry red wine with red dates

本发明提出了一种红枣干红酒的生产工艺，其方法步骤如下：原材料选取、清洗、蒸养和冷却；加入发酵罐中发酵；渣浆分离；陈酿；将陈酿后的浆液先进行硅藻土过滤，然后进行超级膜过滤；调酒；灌装、杀菌。本发明的有益效果如下：本发明所述的红枣干红酒的生产工艺省去了提汁、脱胶、澄清等步骤，工艺过程更加简便；整个工艺过程省去了脱胶环节后解决了酒液过滤困难的问题，大大节约了过滤时间；使用超级膜过滤代替传统的壳聚糖澄清工艺，可以使酒液长期存放不沉淀，颜色好；本发明所述的红枣干红酒生产工艺为原果发酵过程，生产出的发酵酒液枣香味更浓，口感更好。

A kind of preparation method of lentinus edodes health care wine

本发明公开了一种香菇保健酒的制备方法，依次包括以下步骤：清洗、微波杀菌、冷却、粉碎、过滤、发酵和调酒。本发明可将废弃的香菇柄制成颜色橙黄色、澄清透明、无杂质异物、酒味醇香、味道甘甜的香菇保健酒，不仅生产成本低，而且变废为宝，提高了香菇生产的经济效益，扩大了香菇的使用范围。

Alcoholic beverage in a selective light transmission suppression container

Method for preparing distilled liquor with reduced flavouring ingredient

본 발명은 향미성분의 감소로 관능 특성을 개선한 증류식 소주의 제조방법에 관한 것으로, 더욱 상세하게는 소주의 원료를 발효하여 다단식 재증류 방법으로 증류식 소주를 제조하는 방법에 있어서, (1) 발효액을 1차 증류한 소주 증류액을 재증류하여 초류(head), 중류(medium) 및 후류(tail)로 분액하는 단계; (2) 상기 (1)단계의 초류 및 후류를 혼합하여 알콜 농도 10~40%로 조정한 후 재증류하여 초류(head), 중류(medium) 및 후류(tail)로 분액하는 단계; 및 (3) 상기 (1) 및 (2)단계의 향미성분이 제거된 중류를 모아서 제조되는 정제된 증류식 소주의 제조방법; 및 상기 방법에 의해 제조된 증류식 소주에 관한 것이다. The present invention relates to a method for preparing distilled shochu with improved sensory properties by reducing flavor components, and more particularly, to a method for preparing distilled shochu by fermenting the raw material of shochu and multistage re-distillation. A) distilling the distilled liquor from the fermentation broth first and dividing the fermentation broth into head, medium and tail; (2) mixing the first and second streams of step (1) to adjust the alcohol concentration to 10-40% and distilling again to separate the first, middle and tail streams; And (3) a method for preparing purified distilled soju prepared by collecting the middle stream from which the flavor components of steps (1) and (2) have been removed; And it relates to a distilled shochu prepared by the above method. 재증류, 소주, 향미성분, 제거, 다단식증류 Re-distillation, Shochu, Flavor component, Elimination, Multistage distillation

A method of with osmophilic strain yeast production red pitaya wine

本发明提供一种用耐高渗透压酵母生产火龙果酒的方法，在酿造过程中，利用高浓度蔗糖溶液产生的高渗透压，杀灭其中的有害细菌，不会破坏水果的原有风味，也不会产生其他化学污染；本发明的火龙果酒发酵分两阶段进行，第一阶段发酵液的初始蔗糖浓度高达35%，具有较高的渗透压，可抑制其他微生物的生长，有利于耐高渗透压的酵母菌成为绝对优势菌群，提高酿制的成功率；第二阶段再加水稀释，使发酵液中的蔗糖能充分转化为乙醇；本发明以一次发酵后的果渣为原料，进行二次发酵、蒸馏，得具有水果风味的白酒，用于调节火龙果酒的酒精度，延长火龙果酒的保质期，并使火龙果酒保留纯正的水果风味。

Method for production of distillate from black currants

Изобретение относится к винодельческой промышленности. Замораживают свежие плоды черной смородины при температуре минус 16°С - минус 18°С и выдерживают при этой температуре от 3-х до 5-ти суток. Измельчают размороженное сырье, разбавляют полученную мезгу умягченной водой до содержания титруемых кислот 8-12 г/дм 3. Вносят в подготовленную мезгу реактивированные сухие дрожжи Saccharomyces cerevisiae из расчета 0,25-0,30 г на 1 кг сырья и подбраживают в анаэробных условиях при температуре 23-25°С до достижения объемной доли этилового спирта 1,5-2,5%. Подброженную мезгу спиртуют ректификованным этиловым спиртом из пищевого сырья до крепости 14-16 об.% и проводят однократную фракционированную дистилляцию с получением дистиллята. Изобретение позволяет сократить производственный процесс и получить дистиллят с низким содержанием метанола и максимально сохраненным ароматическим комплексом исходного сырья. 1 табл., 3 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 609 659 C1 (51) МПК C12G 3/12 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2016119599, 20.05.2016 (24) Дата начала отсчета срока действия патента: 20.05.2016 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 20.05.2016 (45) Опубликовано: 02.02.2017 Бюл. № 4 (56) Список документов, цитированных в отчете о поиске: RU 2487928 С1, 20.07.2013. RU 2384611 С2, 20.03.2010. CN 104711158 А, 17.06.2015. KZ 23487 А4, 15.12.2010. кислот 8-12 г/дм3, внесение в подготовленную мезгу реактивированных сухих дрожжей Saccharomyces cerevisiae из расчета 0,25-0,30 г на 1 кг сырья, подбраживание в анаэробных условиях при температуре 23-25°C до достижения объемной доли этилового спирта 1,52,5%, спиртование подброженной мезги ректификованным этиловым спиртом из пищевого сырья до крепости 14-16% об., однократную фракционированную дистилляцию с получением дистиллята из черной смородины. R U 2 6 0 9 6 5 9 (57) Формула изобретения Способ производства ...

Distillation device comprising a chamber for receiving a material to be extracted and method for distilling same

一种用于处理液体的装置，所述装置包括：蒸汽入口(201)；器皿(202)，用于容纳液体，所述器皿与所述蒸汽入口流体连接；以及蒸汽出口(204)；所述装置配置以用于使来自所述蒸汽入口的蒸汽传送到容纳在所述器皿的液体中；以及使来自所述器皿的液体可以与容纳在与所述器皿流体连接的腔室(203)中的材料相互作用；使来自所述液体的蒸汽可以传送到所述蒸汽出口。该装置可用于蒸馏烈酒，尤其琴酒或朗姆酒。

A kind of quinoa wine and preparation method thereof

本发明公开了一种藜麦酒及其制作方法。该藜麦酒是先分别采用生料酿酒法和炒料酿酒法制备成原酒液，再将两种原酒液按比例勾兑而成，按重量份数组分分别为：15～25份，10份。所需生料酿酒法原酒液由原料藜麦、高粱、大曲按重量比2：3：1制成；所需炒料酿酒法原酒液由原料藜麦、高粱、大曲按重量比5：5：2制成；所需大曲由原料藜麦、高粱、苦荞按重量比4：2：1制成。通过上述方法制备的藜麦酒色泽黄绿色，清亮透明，味道绵软醇香，无苦涩味、异杂味，带有谷物烘炒特殊清香，兼具了优秀口感和丰富营养的优点，长期饮用能促进消化腺分泌，提高食欲，有助消化。

Manufacturing method of Liquor using Gingo Biloba Leaf Extract, Red Ginseng Concentrate and Pine Tree Bark Extract

본 발명은 은행잎추출물, 홍삼농축액 및 해안소나무껍질추출물을 이용한 리큐르주의 제조방법에 관한 것으로, 주정 100중량부에 물 110~120중량부 및 활성탄 0.01~0.1중량부를 혼합하는 단계(단계 1); 상기 활성탄이 혼합된 주정을 증류기를 이용하여 증류하여 증류주를 만드는 단계(단계 2); 은행잎추출물 40중량%, 홍삼농축액 40중량% 및 해안소나무껍질추출물 20중량%를 혼합하여 혼합물을 만드는 단계(단계 3); 상기 증류주 100중량부에 상기 혼합물 4~6중량부를 혼합하고 70~80℃에서 30일 동안 침출하는 침출주 제조 단계(단계 4); 및 상기 침출주 100중량부에 물 80~90중량부, 올리고당 1~5중량부 및 수크랄로스(Sucralose) 0.001~0.01중량부를 혼합하여 리큐르주를 제조하는 단계(단계 5); 를 포함하는 것을 기술적 특징으로 하며, 총 콜레스테롤 개선에 효과가 있으면서 쓴 맛을 제거할 수 있는 효과가 있다. The present invention relates to a method for manufacturing a liqueur using ginkgo leaf extract, red ginseng concentrate and coastal pine bark extract, comprising the steps of mixing 110 to 120 parts by weight of water and 0.01 to 0.1 parts by weight of activated carbon to 100 parts by weight of alcohol (step 1); Distilling the alcohol mixed with the activated carbon using a still to make distilled alcohol (step 2); Making a mixture by mixing 40% by weight of ginkgo leaf extract, 40% by weight of red ginseng concentrate and 20% by weight of coastal pine bark extract (step 3); A leachate preparation step of mixing 4-6 parts by weight of the mixture to 100 parts by weight of the distilled liquor and leaching at 70-80° C. for 30 days (step 4); and mixing 80 to 90 parts by weight of water, 1 to 5 parts by weight of oligosaccharide, and 0.001 to 0.01 parts by weight of sucralose to 100 parts by weight of the leaching liquor to prepare a liqueur (step 5); It is a technical feature to include, while having an effect on improving total cholesterol, there is an effect that can remove the bitter taste.

A kind of pre-rectification of caf and preparation method thereof

本发明涉及一种咖啡味预调酒及其制备方法，所述咖啡味预调酒由包括以下重量份数的原料制成：浓缩咖啡310，伏特加酒20，三氯蔗糖0.1。所述咖啡味预调酒的制备方法，包括以下步骤：1)制备浓缩咖啡：将咖啡粉和水按照1：3的重量比充分搅拌均匀后制成浓缩咖啡，待用；2)配料，将以下重量份数的原料：浓缩咖啡310，伏特加酒20，三氯蔗糖0.1，放入玻璃容器内；3)搅拌：将步骤2)得到的混合料投入食品搅拌机内，室温条件下搅拌均匀后即得到咖啡味预调酒成品。本发明的咖啡味预调酒由浓缩咖啡、伏特加酒和三氯蔗糖制成，制备工艺简单，咖啡具有提神醒脑之功效，酒精含量低，同时不含糖分，糖尿病人也可饮用，另外身体虚弱者可做保健酒饮用。

A kind of preparation method of the double ginseng yellow rice wine of heath-function

本发明公开了一种保健功能性双参黄酒的制备方法：制备海参匀浆酶解液和人参果匀浆酶解液，然后制备黄酒酒基，将其分别进行过滤澄清，与黄酒酒基进行调配，得到调配型双参黄酒；或者，将海参匀浆酶解液和人参果匀浆酶解液加入到处理好的黄酒酿造原料中，搅拌混合均匀进行发酵，发酵周期为5‑10天，最后进行压榨过滤澄清得到发酵型双参黄酒。本发明通过酶催化转化技术，将海参中的海参多糖和海参蛋白等降解成可溶于酒精饮料中的海参寡糖和海参多肽，海参皂苷等营养成分也得以充分释放和溶解；同时，通过匀浆与催化降解，将人参果中的蛋白质、维生素和微量元素等营养元素充分利用，提升了黄酒的营养价值和保健功效。

A kind of walnut oyster alcoholic drink mixed with fruit juice and preparation method thereof

本发明涉及一种核桃牡蛎露酒及其制备方法，所述核桃牡蛎露酒采用核桃仁、牡蛎、枸杞子、山药、茯苓、桂圆、酸枣仁和白酒为原料并进行适当重量配比，最终制备得到具有温补肺肾、重镇安神、补气通血和提高免疫力作用的养生酒。本发明产品提供了一种新的符合中医理论的保健养生方剂，且进一步提供了合理的制备方法，稳定性好，清亮透明，无沉淀及悬浮物。本发明所述核桃牡蛎露酒口感佳，香气协调，具有饮用和滋补养生的双重作用，适合对酒精含量和养生功能有一定要求的各种年龄人群，饮用范围广泛。

Water chestnut-sticky rice distilled liquor and making method thereof

本发明提供了一种菱角糯米蒸馏酒，本发明菱角糯米蒸馏酒，将糯米作为主料并辅以菱角，同时添加有稻谷和高粱米，并对各原料组分用量进行调整和优化，然后进一步酿造得到菱角糯米蒸馏酒，从而可以在原有糯米酒的基础上调整其风味，并进一步增加了其中的营养物质，提高了酒的保健作用。同时，本发明还提供了所述菱角糯米酒的酿造方法。本发明的方法中，通过使用发明所述组合物作为原料，进而可以酿造得到具有良好风味以及营养价值的菱角糯米蒸馏酒。本发明菱角糯米蒸馏酒具有风味良好，营养均衡丰富的优点。

Preparation method of sweet potato liquor

本发明涉及一种酿酒技术领域，尤其是涉及一种红薯酒的制备方法，主要包括以下步骤：(1)红薯处理、(2)和曲，(3)发酵，(4)勾兑或蒸馏，(5)陈酿，本发明的红薯酒具有补虚、行气清热、健脾、强肾、除湿，活血等功能，是真正的绿色保健食品，深受广大消费者的青眯，本发明在加工生产过程中，不添加任何香精、防腐剂、口感细腻、气味香醇，而且没有红薯腐烂的欣慰。

A kind of cherry Maotai-flavor liquor and preparation method thereof

本发明公开了一种樱桃酱香型白酒及其制备方法，制备时先备料：按照质量百分比称取高粱85‑90％、小麦10‑15％作为原料，按照质量百分比称取米根霉麸曲18‑22％、生香酵母45‑50％、乳酸菌麸曲30‑35％作为辅料；称取高粱质量3‑7％的樱桃备用；润料后在0.4‑0.5MPa的压力下蒸料，熟料摊晾后与樱桃混合物混合均匀，与辅料混合均匀后堆积发酵；入窖发酵、蒸馏即得。本发明经过上述工艺制得的白酒具有樱桃香味，酱香好、酒体丰满且香醇绵柔，口味丰富。且本发明制得的白酒含有川芎嗪、甲壳素、麦芽酚、龙脑、2‑呋喃甲酸、阿魏酸等等，具有保健功效。本发明减少了再次投入，并使整个生产工艺操作简单、成本低、周期短、易于推广。

A kind of cyanine wine and preparation method thereof

本发明涉及一种花青酒及其制备方法，属于酒领域。花青酒的制备方法包括以下步骤：混合蓝莓与米酒基酒，浸泡，过滤取滤液，得初酒，将初酒与糖混合。该制备方法简单，能够最大限度保全蓝莓中的花青素，丰富花青酒的营养成分，提高花青酒的保健作用。由此制得的花青酒植物糖含量高，花青素不易流失，口感柔和甘醇，可于常温下长期保存而不变质。

Method for liquor

The spirituous liquor of chinese matrimony vine fruit is prepd. by (a) mixing the steamed rice, chinese matrimony vine fruit, and malt, (b) culturing the mixt. at 20-25 deg.C for 7-10 days to obtain the starter, (c) remixing the obtd. starter with chinese matrimony vine extract and fermenting at 20-25 deg.C for 3-4 days, (d) adding yeast chinese matrimony vine fruit, water and boiled rice into the fermented re-mixt., and re-fermenting at 30 deg.C or less for 3-4 days, (e) distillating it to obtain the spirituous liquor contg. 40 % alcohol, and (f) mixing the spirituous liquor with active carbon, leaving alone for 4 days, filtering and aging for 2 months or more to obtain the final product.

A kind of production technology of highland barley blending liquor

本发明提供了一种青稞调味酒的生产工艺，包括以下步骤：(1)精选；(2)炒制；(3)混合、粉碎：将经步骤(1)精选后的青稞与经步骤(2)炒制后的青稞混合、粉碎得到酿酒原料；其中，经步骤(2)炒制后的青稞占所述的酿酒原料的重量百分数为30％‑100％；(4)润粮、蒸煮；(5)扬冷、加曲；(6)将加入青稞大曲粉的粮醅进行发酵、蒸馏得到头楂酒液以及青稞头楂酒醅，对头楂酒液进行陈酿后得到青稞调味酒。本发明提供的青稞调味酒的生产工艺，在保证原有青稞酒口感的基础上，使得酒体更加醇厚丰满，酒体也带有独特的焦香味；同时，本发明的工艺也有效地提高了酒质，丰富了青稞调味酒的种类。

A Simple Process for Preparing Whisky or Brandy

본 발명은 위스키 또는 브랜디의 원주에 굴참나무 절편 또는 입자를 가하고, 가열 및 교반시키면서 숙성시키는 공정을 포함하는 위스키 또는 브랜디의 속성 제조방법에 관한 것이다. 본 발명의 위스키 또는 브랜디의 속성 제조방법은 (ⅰ) 증자한 곡류와 엿기름을 혼합하여 55 내지 60℃에서 3 내지 7시간 동안 당화시키고 이를 압착하여 수득한 착즙액 또는 과일의 착즙액에 효모를 접종하여 발효시키는 공정; (ⅱ) 상기 발효액을 증류하여 알코올의 함량이 50 내지 60%(v/v)인 증류액을 수득하는 공정; (ⅲ) 상기 증류액에, 증류액의 중량에 대하여 10 내지 15%(w/w)의 참나무과 식물의 절편 또는 입자를 가하고, 40 내지 60℃의 조건하에 교반하면서 1 내지 3개월 동안 숙성시키는 공정; 및, (ⅳ) 숙성시킨 증류액을 여과하여 고형분을 제거하고, 알코올의 함량이 40%(v/v)가 되도록 물로 희석시켜 위스키 또는 브랜디를 수득하는 공정을 포함한다. 본 발명의 위스키 또는 브랜디의 속성 제조방법을 이용하면, 종래의 10년산 이상의 수입 위스키 또는 브랜디와 동등한 수준의 관능적 특성을 나타내는 제품을 짧은 시간동안 제조할 수 있으므로, 수입산 제품을 대체하는데 널리 활용될 수 있을 것이다. 위스키, 브랜디, 굴참나무, 절편

The preparation method of aromatic Chinese spirit without pit mud

本发明涉及一种无窖泥浓香型白酒的制备方法，属于制酒方法领域，本工艺节省了传统浓香型白酒发酵窖池建造泥窖的经济成本以及使用和养护泥窖的经济成本，同时还节省了大量的劳动力，如：人工窖泥的培养成本、老熟成本、养护成本、每隔3‑5年老化的人工窖泥的更换成本。本过程相较于现有技术缩短了发酵期，因为本工艺直接使用己酸与乙醇配制成己酸乙醇溶液，节省了窖泥中的己酸菌发酵生成己酸的时间，与扳倒井现有的传统浓香型白酒生产工艺比较，缩短了20—30天的发酵期，节省了时间成本、粮食和原酒之间的转化成本。

A kind of production method of pear cv nanguo brandy as distilled liquor

本发明属于酒类酿制领域，具体涉及一种南果梨白兰地蒸馏酒的生产方法，它有如下步骤：1）清洗破碎打浆；2）脱胶反应，调节糖度；3）入罐发酵；4）保温；5）第一次无水蒸馏；6）第二次无水蒸馏，自然陈化；7）调合，催陈过滤，即得。与现有技术相比，本发明的有益效果是：1）保留了南果梨原有的天然香味，又有足够的白酒度数，耐储存，酒香醇和，回味绵甜，饮后留香；2）以辽宁特产南果梨为原料，经无水发酵、无水蒸馏酿制，它填补了中国南果梨蒸馏酒的空白；3）果胶酶能使原料中容易产生甲醇的果胶质分解，减少发酵过程中甲醇的产生，在蒸馏过程中又增加了脱甲醇步骤，故从根本上解决了以水果为原材料造酒普遍存在的甲醇超标的难题。

A kind of spirit formula and preparation process

本发明公开一种白酒配方及制备工艺，所述白酒配方原料按份量配比为：黄玉米酒3‑6份、糯米酒0.5‑2份、酱香白酒30‑40份、甜玉米酒3‑5份、大米酒4‑10份、天然琼脂溶液0.5‑2份、纯牛奶3‑8份、麦芽糖5‑8份；所述白酒的制作工艺如下：黄玉米酒、糯米酒、酱香白酒、甜玉米酒、大米酒分别通过黄玉米、糯米、高粱、甜玉米以及大米单独酿造而来，所述制备过程中的黄玉米、糯米、高粱、甜玉米以及大米分别经过浸泡—蒸煮—打量水—堆积—降温—加曲—发酵—蒸馏—陈酿—勾兑—过滤—成品一系列酿造加工步骤分别生成黄玉米酒、糯米酒、酱香白酒、甜玉米酒与大米酒。

Method for preparing sugar palm fermented wine

本发明涉及生物技术领域，特别提供了一种桄榔发酵酒的制备方法，包括以下步骤：步骤一、将桄榔粉经液化工艺和糖化工艺处理之后获得发酵原料；步骤二、向所述发酵原料中加入甜酒曲和酿酒活性干酵母制备的复合发酵剂进行发酵获得发酵产物用于制作桄榔发酵酒。本发明以桄榔粉为原料，采用酶制剂液化、糖化桄榔粉后进行液体发酵，特色鲜明，所得产品为桄榔发酵酒，营养丰富，口感良好，有益健康，具有很好的生产和销售前景。

Takju containing sap and preparing method thereof

본 발명은 수액을 포함하는 탁주 및 이의 제조방법에 관한 것으로, 보다 상세하게는 탁주의 제조방법에 있어서 원료의 증자 및 술덧 제조 단계;와 수액을 포함하는 주조용수의 제조 단계;와 상기 술덧을 상기 주조용수에 담금하고 발효시키는 단계; 및 상기 발효물의 제성 단계;를 포함하는 수액을 포함하는 탁주의 제조방법 및 이의 방법으로 제조된 탁주에 관한 것이다. The present invention relates to Takju comprising a sap and a method of manufacturing the same, and more specifically, in the manufacturing method of Takju increase of the raw material and sake manufacturing step; and the manufacturing step of casting water containing sap; and said sake Immersing in the casting water and fermenting; It relates to a method for producing Takju comprising sap, including the step of preparing the fermentation and Takju prepared by the method. 본 발명을 통해 제조된 수액을 포함하는 탁주는 수액에서 나는 신선한 향을 지닐 뿐 아니라 종래 시판 탁주와 비교하여 기호도, 당도 및 알코올도수가 높게 나타나 제품화를 위해 별도의 첨가 공정이 불필요하며 수액 특유의 유용성분에 의한 활성을 유지하는 것을 특징으로 하며, 종래의 방법으로 제조된 탁주에 비하여 발효시 산도관리 및 품온유지가 용이할 뿐 아니라 수액이 가지는 골다공증 개선효과, 숙취제거, 내장기관의 노폐물 제거, 위장병과 신장병 예방, 이뇨작용 등의 효능을 가진 기능성 주류로서의 효과도 가진다. Takju containing sap prepared through the present invention not only has a fresh aroma from the sap, but also has a high degree of preference, sugar and alcohol compared to conventional commercial Takju, so no additional addition process is required for commercialization and is useful for sap. It is characterized by maintaining the activity by ingredients, it is easier to maintain acidity and temperature retention during fermentation compared to Takju prepared by the conventional method, as well as to improve the osteoporosis effect of sap, elimination of hangovers, removal of internal organs, gastrointestinal diseases It is also effective as a functional liquor having the effects of preventing kidney disease and diuretic effect. 수액, 탁주(막걸리), 당도 Sap, makgeolli, sugar

Distillation column and method for purification of alcohol therewith

FIELD: technological processes; instrumentation. SUBSTANCE: invention relates to the design of column apparatus intended for purification of alcohol by distillation. Distillation column comprises a body in the form of a length of pipe, packed contact device 3 disposed inside the housing, an inlet and an outlet for passage of steam through the column, the column structure being a tube in the pipe, pipes 1 and 2 are arranged to form a gap between their walls, with one side of the tube connected to each other, overlapping the annular gap, inner tube 2 is shorter than outer one 1, the opening on the pipe connecting side with each other is the output, packing contact device 3 is located inside inner tube 2, the end of the housing tube opposite the outlet is blocked by plate 4 with holes for steam supply pipes 5 located in the annular gap, for the additional heating of the walls of inner tube 2, the free ends of steam supply tubes 5 and inner tube 2 are disposed offset, overlapping each other along the length of the column, and the other ends of the tubes are fixed in the holes of plate 4, hole being formed in plate 4, in which overflow rod 6 is located, on the outside of plate 4, hiding the protruding end of the rod, cap 7 is installed, in rod 6, holes are provided which, when the liquid in the column reaches a predetermined level, drains it through the inner cavity of cap 7 with slots located above the level of the lower opening of the overflow rod. Method for purification of alcohol carried out by means of a distillation column is that the heated liquid vapor enters the distillation column from the container in its lower part through the tubes in the holes of the plate, further pairs are sent to the top of the column, providing additional heating of the walls of the inner tube to the temperature of the steam, and then down into the space between the tubes and the outer tube. Before passing into the inner tube, alcohol vapors partially condense on the cold wall of the ...

Preparation method of betel nut wine

本发明属酿酒技术领域，涉及一种槟榔酒的制备方法，是将榔鲜果榨汁后，常温条件下在槟榔汁中加入低温复合酶提取，经静置澄清、粗滤、精滤、浓缩、干燥、粉碎，得鲜槟榔粉，备用；将枣槟榔干果破碎，用白酒在常温状态下进行了浸泡得枣槟榔浸出液；在枣槟榔浸出液加入鲜槟榔粉，搅拌至溶解，然后再加入白酒稀释，均质、陈化后过滤，灌装、包装即得槟榔酒。发明工艺简单，成低，将槟榔、枣槟榔的提取物进行科学配伍，使槟榔的有效成分与白酒进行完美融合，所得槟榔酒的色泽为清澈透明的淡黄色至琥珀色，具有香醇可口、舒顺谐调、风味独特、醉不冲头等特点，有明显醒酒、解酒作用，是一种功能型保健饮料酒。

Preparation method of waxberry-flavored wine

本发明公开了一种杨梅风味酒的新型制备方法，属于食品饮料加工技术领域。本发明将新鲜杨梅浸泡在采用稻谷酿造的酒精度为45度以上的酒液中，产生特有的杨梅风味浸泡酒原液和浸泡酒渣。浸泡酒渣经蒸馏后可获得60度以上的蒸馏酒，将其与浸泡酒原液按照一定比例勾兑，可获得杨梅风味酒，口味上更接近自然的杨梅果味。口感醇厚，质量稳定，色泽透亮，无沉淀、浑浊等现象。同时浸泡酒渣中含有的酒精得以充分利用，在避免浪费的同时，提高了经济效益。

Glutinous rice wine and production method thereof and sweet osmanthus sake and production method thereof

糯米酒及其制备方法、桂花清酒及其制备方法，属于酿酒领域。该糯米酒的制备方法包括，将糯米加工得到熟糯米，将熟糯米与甜酒曲混合发酵得到发酵酒液，继续二次发酵；当发酵酒液的波美度为28～35时，加入糯米重量0.2～0.4倍的水搅拌均匀并继续发酵12h以上；当发酵酒液的波美度为22～27时，加入糯米重量0.3～0.5倍的水搅拌均匀，并在12～20℃发酵24h以上；当发酵酒液的波美度为13～18时，分离发酵酒液。该方法能够有效的控制发酵过程，得到口感和风味稳定的糯米酒。本发明还公开了使用上述方法制备得到的糯米酒、使用上述糯米酒制备得到的桂花清酒及该桂花清酒的制备方法。

Method for preparing distilled soju using canavanine resistance saccharomyces cerevisiae

본 발명은 카나바닌(canavanine) 저항성 효모를 이용한 증류식 소주의 제조 방법에 관한 것으로, 구체적으로 카나바닌(canavanine) 저항성 효모를 이용한 증류식 소주의 제조 방법이 대조구와 동일한 발효력을 가지면서도, 향기와 맛이 현저하게 향상되어 종합적인 관능성이 증가되는 것을 최종 확인함으로써, 향기와 맛을 향상시킨 증류식 소주의 제조 방법으로 유용하게 사용될 수 있다. More particularly, the present invention relates to a process for producing distilled spirits using canavanine resistant yeast, and more particularly, to a process for producing distilled spirits using canavanine resistant yeasts, which has the same fermenting power as the control, It is confirmed that the taste is remarkably improved and the overall functionality is increased, so that it can be usefully used as a method for producing distilled soju which improves the aroma and taste.

Oak cask matured spirit using quercus mongolica species in korea

본 발명은 증류주의 제조에 국산 참나무 수종인 신갈나무( Quercus mongolica )를 숙성재로 이용하여 제조되는 신규한 신갈나무 주류 숙성재, 그를 이용한 숙성 증류주의 제조방법 및 그로부터 제조된 숙성 증류주에 관한 것이다. 본 발명에 따라 제조된 숙성 증류주는 신규한 한국산 신갈나무 주류 숙성재를 이용함으로써 일반분석, 광학분석, 휘발성 및 비휘발성 성분들의 변화로 향미가 다양하게 구현되는 특징이 있고 관능적인 특성이 매우 우수하다.

Method for preparation of spirits added with wild rice distillate

The present invention relates to a preparation method of spirits using wild rice distillate and, more particularly, to a method for preparing fermented spirits from wild rice distillate and preparing spirits using the fermented spirits, wherein the spirits using the wild rice distillate reduces unique smell and bad taste of alcohol, has good flavors and provides smoothing taste by combining components, therefore good spirits which everyone can enjoy drinking. Also the spirits has unique effectiveness, flavor and taste of the wild rice.

Dendron mentha mia japonica var. chinensis distilled liquor brewing method

本发明公开一种鸡素果蒸馏酒的酿造方法，包括：1)称取除杂后的一定量的鸡素果，清洗、破碎；2)将酵母液加入鸡素果中，并添加软水，混合均匀密封恒温进行发酵；3)发酵期满后，上甑蒸馏，即得鸡素果蒸馏酒。本发明通过所述鸡素果蒸馏酒的酿造方法，制取到的鸡素果蒸馏酒，澄清度好，香气纯正，且口感协调，既含有鸡素果的营养成分，又相比较度数较低的普通发酵果酒有较高的酒精度数，增加了鸡素果饮品的品种，也满足了现代人饮酒还要补身体的需求，药食兼用。

Method for preparing taro health wine

芋头保健酒的制作方法涉及的是一种酒的制作方法，具体地说是一种芋头保健酒的制作方法。将芋头蒸熟后捣成芋头泥，加水进行液化和糖化，然后过滤得芋头渣和芋头水解液，将芋头水解液接入酵母发酵后得芋头发酵液，将芋头发酵液蒸馏，当馏出液体积达到芋头发酵液体积的25-30%时，停止蒸馏，得到馏出液和蒸馏残液，用馏出液浸泡芋头渣，然后过滤得A液，将蒸馏残液浓缩到原体积的三分之一后得B液。将A液和B液混合后经勾兑、过滤、灌装、灭菌即得成品。本发明的芋头保健酒较好地保留了芋头原有的营养成分，而且综合了酿造酒和蒸馏酒的优点，是一种营养价值较高的酒饮料。

A kind of tea wine and its brewing method

本发明涉及茶酒技术领域，尤其是一种茶酒及其酿造方法，通过茶叶、白酒、淀粉、糖化酶、酒曲原料的选取和组配，并结合对浸泡池中进行酒茶浸泡处理时，将酒加入置于茶叶的浸泡池中，并控制温度，再将一定温度为热水加入其中，控制液面的高度，使得酒茶浸泡过程中，茶叶的营养成分得到充分的浸取并大量的溶解于溶液中，再通过加入糖化酶，使得溶液中的营养物质发生糖化，再加入淀粉、酒曲之后，经过研磨机进行研磨处理后，再进行密封发酵，使得茶叶中的营养物质在白酒存在的前提下得到充分的提取，进而改善了茶酒的品质，提高了茶酒的保健功效。