APPLE DISTILLATE PRODUCTION METHOD Russian patent published in 2009 - IPC C12G3/12 

FIELD: food industry.

SUBSTANCE: apples are minced, juice is separated, yellow sugar is added into it till it crystallisates in quantity providing 18-20% dry substances content. Wine yeast pure growth plating is also added to the juice. Fermentation is performed in in anaerobic conditions till fermentation stops. Fermented wort is distilled. Distillation is performed in distillation tower with regular packing placed on it. The packing is made out of channeled stainless or copper net with corkscrew hinges and dephlegmator and refrigerator. Head fraction choice is perfomed in quantity of 2-3% of absolute alcohol in fermented wort. After that head fraction is picked. It is done till spirit content in the distillate makes 47-52 %. After that tail fraction is picked.

EFFECT: invention allows to increase apple wine material fermentation speed up to 7 days; simultaneously, well-marked clear apple aroma in the end product which can be used for production of high-quality vodkas.

3 cl, 2 dwg, 2 tbl, 1 ex