METHOD OF PRODUCING HONEY BEVERAGE Russian patent published in 2002 - IPC

FIELD: brewing and nonalcoholic industry, particularly, method of producing low-alcoholic beverage on base of honey. SUBSTANCE: method involves preparation of 11-16-% hopped honey-sugar wort with addition of whey preliminarily treated by enzyme preparations for hydrolysis of proteins and other substances, clarified and deodorized in amount of 10-30% from water volume up to concentration of amine nitrogen 25-40 mg/100 cu.cm of wort. Fermentation is conducted at initial pH 4.5-5.0 and maximum temperature of 10-14 C. For fermentation, beer yeast of thick starter is introduced in amount of 0.4 cu. dm per 100 cu.dm of wort. EFFECT: production of beverage with mild flavor and aroma, reduced quantity of highest alcohols and diacetyl. 1 tbl, 2 ex