FIELD: chemistry; food products.
SUBSTANCE: water solution is prepared from honey with saccharinity 25-27%, citric acid is introduced into solution in amount that ensures pH 3.2-3.4. 10-15% of highly acidic reduced fruit juice are introduced into it. Solution is passed through biological filter with pore size 0.45-0.65 mcm and fermented at temperature 20-22°C. Before fermenting pure culture of wine yeasts in combination with nutrient complex is introduced into must. Fermented must is removed from sediment, brought to mark, processed by known method and bottled.
EFFECT: stably high quality, extension of assortment and increasing production profitability due to rhythmic enterprise operation.
4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF HONEY WINE PRODUCTION | 2008 |
|
RU2365620C1 |
| METHOD OF HONEY WINE MAKING | 2008 |
|
RU2364620C1 |
| METHOD OF ALCOHOL-FREE FERMENTED BEVERAGE | 2012 |
|
RU2493246C1 |
| METHOD FOR PRODUCTION OF STRONG ALCOHOLIC HONEY BEVERAGE (VERSIONS) | 2015 |
|
RU2609634C2 |
| METHOD OF MAKING AN ALCOHOLIC HONEY BEVERAGE (VERSIONS) | 2007 |
|
RU2346030C2 |
| METHOD OF HONEY DRINK PREPARING (VARIANTS) | 1994 |
|
RU2037303C1 |
| COMPOSITION FOR NATURAL HONEY WINES | 1998 |
|
RU2145632C1 |
| METHOD FOR PRODUCING SPECIAL STRONG HONEY BEER | 2001 |
|
RU2183665C1 |
| METHOD OF FRUIT KVASS PRODUCTION | 1993 |
|
RU2056771C1 |
| METHOD OF PRODUCING HONEY ALCOHOLIC BEVERAGE | 0 |
|
SU582280A1 |
