Method for the production of an alcoholic beverage made from fruit and berry raw

 

The invention relates to the wine industry and can be used for the production of alcoholic beverages of fruit and berry raw materials. Method for the production of an alcoholic beverage made from fruit and berry raw provides for the preparation of raw materials, crushing, pressing, fermentation watermelon juice on a pure culture of yeast, the clarification of fermented juice, distilled from a selection of alcoholic distillate and the subsequent infusion of the latter in the presence of oxygen at oak stave, as well as clarification and filtration, as fruit and berry raw materials use whole fruit watermelon, with a selection of watermelon alcohol distillate is produced when reaching the last fortress of not less than 40 vol.% alcohol, which is first incubated only in the presence of oxygen for a period of not less than 90 days, and then insist on heat treated oak stave in the presence of oxygen for a period of not less than 180 days, and watermelon alcoholic distillate containing more than about 40. % alcohol, bring to the consumer the fortress by blending it with the tail fraction, the digestion process is carried out at a temperature of 18-22oWith at least 5 days, and the processing of oak staves warm provodit to expand the range of manufactured products, to obtain a natural strong alcoholic drink and disposed of off-spec raw materials. 2 C. p. F.-ly, 4 PL.

The invention relates to the wine industry and can be used for the production of alcoholic beverages of fruit and berry raw.

At the present time for the production of strong alcoholic beverages is widely used as a source of raw fruits and berries, such as pear, mountain ash, plum, apples, raspberries, etc., or mixtures thereof.

Known, for example, a production method for an alcoholic drink, providing training materials, crushing, thinning of fruit pomace with water, the distillation of aromatic distillate, the Department obtained by the distillation of precipitation, which is cooled, separated by pressing the solid phase from the liquid, bring in the latest sugar, it is fermented and distilled to obtain alcoholic distillate, which is used to produce alcoholic beverages by blending alcoholic distillate obtained previously flavored distillate in a ratio of 10:1 [A. 709675, USSR, MKI 2 12 G 3/12, B 2, 1980].

The disadvantage of this method is low organoleptic characteristics of the final product due to the introduction of Woe.

Closest to the claimed technical essence is a method for the production of strong alcoholic drink made from apples, providing training materials, its crushing, pressing, fermentation of juice obtained in pure culture yeast, plums with sludge fermented Apple juice clarification, distillation of the obtained fermented juice, i.e. grapes emitting head, middle, representing Apple alcoholic distillate fortress 62-70 about. % alcohol, and tail fractions. Then the average fraction is sent for storage in metal containers in the presence of oak staves made based 80-100 cm2to 1 liter of alcohol. Seasoned Apple alcoholic distillate is sent then to bring to the condition by blending it with softened water, sugar syrup and, if necessary, by Kohler. The resulting blend is subjected to fading, aging, and filtering [Skripnikov, Y., Production of fruit wines and juices. - M.: Kolos, 1983. - P. 147-155].

The disadvantages of the prototype method is a violation of the naturalness of the final product, the complexity of the production process due to the need for careful selection of raw materials according to the degree of maturity, grade, etc. and techologie production of strong alcoholic drink from the fruit of the watermelon, the corresponding consumer requirements, which would widen the range of wine industry products; conservation of natural drink, reducing its cost through the use of cheap raw materials, simplifying the manufacturing process and the disposal of substandard fruit watermelon.

The problem is solved by a method for producing an alcoholic beverage made from fruit and berry raw materials, providing training materials, its crushing, pressing, fermentation watermelon juice on a pure culture of yeast, the clarification of fermented juice, distilled from a selection of alcoholic distillate and the subsequent infusion of the latter in the presence of oxygen at oak stave, as well as clarification and filtration, as fruit and berry raw materials use whole fruit watermelon, with a selection of watermelon alcohol distillate is produced when reaching the last fortress of not less than 40 vol.% alcohol, which is first incubated in the presence of oxygen for a period of not less than 90 days, and then insist in contact with heat treated oak stave for at least 180 days, and watermelon alcoholic distillate containing more than about 40. % alcohol, the argument is her watermelon alcoholic distillate reaches for conducting fermentation for at least 5 days at to=18-22oWith and processing oak staves heat at to=160-170oC for 2 hours, which is making the rate of 60-80 cm31 DM3spirit.

On the basis of experimental data obtained in the result of the analysis of watermelon juice and alcoholic distillate were detected mass concentration of sugars, volatile acids, phenolic compounds, organic acids, metals, various forms of nitrogen and pH, which argued that the melons are of great interest as a possible raw material for the production of spirits, and for their production, there is no need to take the fruit of a certain ripeness, varieties and conditionnot, as, for example, for the production of Apple cider alcoholic distillate. For the production of watermelon alcohol distillate due to the peculiarities of the chemical composition and ratio of nutrients in watermelon, raw materials you can use off-grade fruit that allows the farms that grow watermelons, to dispose of them, and farms engaged in the production of watermelon seeds to your advantage to use waste for the production of alcoholic beverages and to lower the cost of 1 gave the final product.

Natural alcoholic drink of the fruit of the ar the water before fermentation or at the stage of communication to the consumer of the condition of the fortress alcoholic distillate, which is usually about 60-70. % alcohol, because further distillation leads to a rapid accumulation of fusel oils and other undesirable substances, which reduces the quality of the finished product. When the distillation watermelon distillate accumulation almost never happens, so the distillation can be conducted directly before reaching the fortress of alcoholic distillate ~40% vol. alcohol, and if you get the alcoholic distillate fortress more than 40% vol. alcohol, be brought up to scratch by blending it with the tail fraction, which also affects the naturalness of the product (see tab. 4).

Researching and analyzing methods to improve the organoleptic and physico-chemical parameters of the drink, revealed that to maintain the inherent watermelon flavor, accumulation of volatile acids, aldehydes, esters and other substances that determine the quality, watermelon alcohol distillate should be kept in the presence of oxygen is not less than 90 days and only after that to insist in the presence of heat treated oak staves, which ultimately forms the bouquet of the drink improves organoleptic properties and increases the optical density.

Examples of specific performance.

Example 1.

100 kg Arbuzov the holes of 1-1,5 mm, seeds and get 85 liters of juice. The juice is fermented with the use of pure yeast culture (2%) Apple-5 at a temperature of 20oSince, under these conditions the fermentation was completed on the 5th day. Upon reaching the concentration of residual sugar 0,15% fermented watermelon juice is sent to the technological capacity for natural clarification for 3 hours. Fortress fermented watermelon juice is 4,55%. This is followed by fractional distillation of the fermented juice of the apparatus of the Charentais type selection 2 % head fraction and 10% tail, the distillation is stopped when reaching the fortress of distillate about 40. % alcohol, the volume of distillate 0.68 gave. Then watermelon alcoholic distillate is sent to the technological capacity and incubated in the presence of oxygen within 90 days with periodic stirring, and then sent to the capacity for endurance, which are placed oak staves, washed in boiling water, dried and heat treated at 160oWith the rate of 70 cm31 DM3distillate injection of oxygen and periodic stirring for 180 days, and every 60 days control the color intensity on fotoelektrokalorimetry. At the end of the exposure on resouse the production process at different stages, reflected in the table. 1-4.

Example 2.

Performed as example 1, except that get watermelon alcoholic distillate fortress 60% vol. alcohol and aged in oak stave, processed heat, alcoholic distillate is brought to 40 vol.% alcohol by blending the past with the tail fraction.

Examples 3, 4.

Spend as example 1, except that the alcoholic distillate is separated into 2 parts, one of which survive in the presence of oxygen for 70 days, and another 120 days.

Examples 5, 6.

Perform as example 1, except that alcoholic distillate after insisting on oak stave divided into two parts, one of which insist on blending 90 days, and the other 360 days.

Examples 7, 8, 9, 10, 11.

Performed as example 1, except that watermelon juice is divided into 5 parts, the first of which was spaziali at a temperature of 15oWith the second - 18oWith third - 20oWith fourth - 22oWith fifth - 25oC.

Analysis of the data presented in table. 1 (see the end of the description), showed that the optimal parameters are specified in the claims. When underexposure, watermelon distillate without oak staves and in contact with the product obtained possesses the lowest points is provided in table. 2 (see the end of the description), you can see the accumulation of all volatiles. In example 2, characterized by the aging period is less than 90 day accumulation is very slow, which affects the optical density. Examples 1, 2 and 3 are characterized by a moderate accumulation of volatile impurities and relatively high optical density. Increasing the period of exposure to oak stave leads to a significant growth of all volatile impurities, this option has a maximum optical density, but, from an economic point of view, to increase the timing of exposure is inappropriate.

Thus, to obtain a drink, meet consumer demands, a necessary condition is compliance with the terms of endurance.

As can be seen from the table. 3 (see the end of the description), the optimal rate of digestion watermelon juice was achieved at a temperature of 18-22oC. With further increase in temperature, the speed of fermentation was not changed, however, decreased the yield factor of alcohol, at the same time increased the content of volatile substances, decreased titratable acidity and the content of phenolic substances, which affects the organoleptic evaluation. Within 18-22oFrom scoa to extract content of watermelon juice and accordingly on its quality.

As can be seen from the data presented in table. 4 (see the end of the description), in the tail fraction watermelon distillate amount of impurities is small, the bulk of aldehydes, esters and fusel oil goes in the middle fraction, so the tail fraction watermelon distillate can be used in the process of obtaining an alcoholic drink and the tail fraction obtained from the distillation of other raw materials, - no, because it contains significantly more impurities, including those whose presence in the final product is undesirable. First of all, this is a significant amount of methanol, furfural and higher alcohols with the number of carbon atoms of more than 7.

Thus, based on the above, implementing the proposed method, it is possible to expand the product range, to obtain a natural strong alcoholic drink and disposed of off-spec raw materials.

Claims

1. Method for the production of an alcoholic beverage made from fruit and berry raw materials, providing training materials, its crushing, pressing, fermentation of juice obtained in pure culture yeast, the clarification of fermented juice, distillation and extraction of alcohol is Elena and filtering, characterized in that the quality of fruit and berry raw use the whole fruit of the watermelon, and the selection of watermelon alcohol distillate produced upon reaching the fortress the last not less than 40 vol.% alcohol, which is first incubated only in the presence of oxygen for a period of not less than 90 days, and then insist on heat treated oak stave in the presence of oxygen for a period of not less than 180 days, and watermelon alcoholic distillate, containing more than 40% vol. alcohol, bring to the consumer the fortress by blending it with the tail fraction.

2. The method according to p. 1, characterized in that the fermentation process is carried out at a temperature of 18-22With at least 5 days.

3. The method according to PP.1 and 2, characterized in that the infusion of watermelon alcohol distillate is carried out in the presence of oak staves, heat treated at a temperature of 160-170With a rate of 60-80 cm31 DM3the alcohol.

 

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EFFECT: improved manufacturing method.

3 cl, 3 ex

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