METHOD OF PREPARING ALCOHOLIC DRINK ON BASE OF HONEY (MEDOVUKHA) AND COMPOSITION FOR ITS PREPARATION (VERSIONS) Russian patent published in 2003 - IPC

FIELD: food industry at production of drinks of fermentation from natural honey. SUBSTANCE: method of preparing medovukha under industrial conditions includes in that wort is prepared with mass part of dry substances of 7-45% from honey or its mixture with sugar or with its replacers. As a color, concentrate of kvass wort, or malt concentrate, or barley-malt concentrate is introduced. Wort is fermented at temperature 15-30 C, then temperature is gradually lowered to 9-14 C, fermented mixture is aged at said temperature, temperature is lowered again to 2-5 C and fermentation is continued at said temperature to content of apparent extract of 2-16%. Duration of ageing at various levels of temperature depends on mass part of dry substances in initial wort. Composition for medovukha preparation contains per 100 dal of ready-made product: natural honey, 100-600 kg; hopped dark malt concentrate, 0.05-0.25 kg; pressed bakery yeast, 1.5-10 kg; or dry bakery yeast, 0.4-3.0 kg; honey essence, 80-110 cu.cm; water, the balance. One more composition is prepared according to said method which contains per 100 dal of ready-made product: natural honey, 100-500 kg; sugar, 20-100 kg; kvass wort concentrate, 0.2-0.8 kg; pressed bakery yeast, 1.5-10.0 kg; or dry bakery yeast, 0.4-3.0 kg; ginger extract, 0.3-0.7 kg; origanum extract, 0.5-0.9 kg; cardamom extract, 0.2-0.6 kg; water, the balance. EFFECT: preparation of product with higher organoleptical index, increased storage life in hermetically sealed consumer container. 14 cl