BRANDY ALCOHOL PRODUCTION PROCESS Russian patent published in 2007 - IPC C12G3/12 C12H1/22 C12G3/07 

FIELD: winemaking industry.

SUBSTANCE: brandy wine material is enriched with yeast lysate and then subjected to distillation to give crude alcohol. The latter is once more given lysate followed by fractionation distillation resulting in top distillate, middle distillate, and tails. Middle distillate (brandy alcohol) is finally supplemented by lysate and stored in presence of oak wood or oak wood extract, or in oak wood tuns over a period of time long enough to obtain brandy product of corresponding mark. Brandy ripening are well known in the art. Lysate is employed in amounts 1.0-5.0% of the volume of spirituous material: 30% of lysate is added to enrich brandy wine material, 40% to crude alcohol, and remaining 30% to brandy alcohol. Brandy wine material is obtained known ways: keeping yeast in alcohol or alcohol distillate affected by temperature, through physical action, e.g. by ultrasound, light beam, magnetic field, and the like. Addition yeast cell component in separate alcohol production stages increases sum of enanthic ether components by 10% and tasting rate by 0.1.

EFFECT: improved quality of product.

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