HONEY SPARKLING BEVERAGE PRODUCTION PROCESS Russian patent published in 2000 - IPC

FIELD: wine-making. SUBSTANCE: flower pollen (stamens) is milled to powder state and mixed with small amount of water to give pasty mixture. Crystallized natural honey in standardized amounts is warmed on water bath at stirring to 40-45 C to dissolve crystals and is dissolved in water. Standardized amount of resultant solution is added to pure tap water warmed to 30 C, to which simultaneously compacted baker's yeast dispersed in water and aqueous dispersion of pollen are added. Mixture is agitated and fermented at 20-24 C for 7-9 days. Beverage is supplemented by alcoholic extract of propolis, thoroughly stirred and cooled to 5-7 C to give precipitate. Beverage is separated from the latter and, after checking for conformity with quality characteristics, transferred for filling tanks, barrels, or consumer's package. Preparation of 1000 l of beverage requires 299-301 kg honey, 9.8-10.2 kg flower pollen, 4.9-5.1 kg baker's yeast, 0.6-1.2 l propolis solution. EFFECT: enlarged assortment of honey sparkling beverages, simplified production technology, and improved quality of product. 3 ex